I broke out my leather boots last week which can only mean one thing….It’s Fall! The days are getting shorter and the weather is getting cooler and our CSA Season is coming to an end. We only have 4 weeks left of delicious produce and it has been quite the year. Becoming a member of a CSA was such a great experience. The mystery of the colors and shapes that we received each week in our reusable Greensleeves Farm bag has allowed us to try and cook things we never knew existed. I’ve learned some things about farming while getting our hands dirty out on the farm. The best part is I have a ton of frozen tomatoes for chili all fall and winter long. But for now, I am going to cook this big old spaghetti squash you see below for dinner tonight!
Fall is officially here (yay)!! Don’t you love this time of year, the weather is getting cooler, football is underway, and it is crock pot season. I should probably buy stock in crock pots because I use them ALL the time in the fall and winter. Nothing is better than coming home from work to a hot dinner that is ready or having the smell of chili fill your home on football Sunday. You can see in our CSA shares from Greensleeves Farm these past two weeks we’ve received some fall crops, lots of varieties of squash and more potatoes which we love. What is your favorite thing to cook in the fall?
MY OH MY did we get a huge share this week! One of the amazing things about being a part of the CSA Share at Greensleeves Farm is that if you are out of town or cannot pick up your share on a given week, as long as you let them know in advance you can skip that week and get double the goodies the following week. Over Labor Day weekend we went away to celebrate our 5 year anniversary and so this week we got 2 weeks worth of food in one week. Looks like I will be doing a lot of cooking this weekend to make sure no food goes to waste. My husband already requested my Roasted Beet & Veggie Quinoa recipe since we got nice large beets this week so I will definitely be adding that to our weekly meal plan.
And guess what time of the year it is? It’s Football Season and you know what that means…the hot chili is in the crock pot and the cold beer is in hand. I love fall weather and fall recipes! It might be my favorite time of the year to cook, especially in the crock pot. Nothing is better than quickly throwing dinner together in the morning and coming home after work and having a hot dinner ready to be devoured. I am so happy we had such an abundance of tomatoes this year between our home garden and our CSA Shares that I was able to Freeze Tomatoes to have them on hand for chili, soups, and sauces all fall and winter long. If you want to know how to Freeze Tomatoes be sure to check out that post. Take a look below at our lovely share!
Well hello September, can you please tell me where your friend August went? I mean is it just me or did August just come and go this year? I literally have no idea where the entire month went. I do know however, that I received 4 weeks of delicious produce from Greensleeves Farm. We are still getting lots of color and a variety of summer vegetables. I’ve been experimenting and trying lots of new recipes this summer, that I will be sharing with you soon. In the meantime, here is what we received the entire MONTH of August!
Week Fourteen CSA Share: Squash, Fennel, Rainbow Chard, Beans, Lettuce, Sweet Pepper, Garlic, Bell Peppers (Green & Purple), and many different Tomato varieties.
Week Fifteen CSA Share: Tomatillo, Rainbow Chard, Beans, Eggplant, Potatoes, Garlic, and many different Tomato varieties.
Week Sixteen CSA Share: Herb Flowers, Potatoes, Beets, Beans, Sweet Pepper, Garlic, and many different Tomato varieties.
Week Seventeen CSA Share: Potatoes, Okra, Beets, Rainbow Chard, Basil, Beans, Eggplant, Sweet Pepper, Garlic, and many different Tomato varieties.
Summer season is in full bloom and we are loving all the delicious produce that came in our week thirteen CSA Share from Greensleeves Farm. As I mentioned last week, we’ve had an abundance of tomatoes, so I spent my Saturday morning freezing tomatoes for the fall and winter. (Details coming soon!) I was also introduced to a new eggplant variety this week, Fairy Tale Eggplant. It is so cute, they are these small little vegetables, with a gorgeous purple and white pattern. I roasted these up with some other vegetables and they were so delicious. I also still love receiving lettuce in our share well into the summer to make some scrumptious salads.
Week Thirteen CSA Share: Lettuce, Eggplant, Fairy Tale Eggplant, Sweet Pepper, Garlic, Beets, Bell Peppers (Green & Purple), and many different Tomato varieties.
CSA Week Twelve Share is here! I am lovin’ all this color that we are now seeing. Don’t get me wrong, I love my greens, but it is exciting to see lots of new items in our share. This is one of the best parts about being involved with a CSA. You eat what is in season. Not only do you get to enjoy produce freshly ripened on the vine, but it also saves you money to eat what is in season. Being on a budget and eating organic, it is important to be a smart shopper. Along with eating in season, another one of my shopping tips is to shop the sales. If something isn’t on sale that week, I don’t buy it. I will find something else or plan my meals accordingly. You really can save so much money at the grocery store by meal planning and shopping smart.
It addition to the CSA, we have our small garden in our backyard that is overflowing with tomatoes. I think this weekend will be the perfect time to freeze a bunch up for the fall and winter. Freezing tomatoes is so easy and convenient for cooking with them all year long. I will post on that soon, but in the meantime, enjoy this week’s share below.
Week Twelve CSA Share: Bush Beans, Eggplant, Summer Squash, Cabbage, Blackberries, Garlic, and many different Tomato varieties.
It’s beginning to look a lot like summer, everywhere you go… You see those beautiful red tomatoes below? Ah I just I love it. We received tomatoes this week in our CSA Share and our garden out back is overflowing with these delicious little red tomatoes. I can’t wait to make some homemade ketch-up and pasta sauce. I might even dust off my grandma’s old mason jars and learn how to do some canning this summer.
Look below! Do you see that? There are peppers in this weeks CSA share! Woo Hoo! Plus I was introduced to a new type of squash this week, Tromboncino Squash. It is long, skinny with a fun shape. It tastes, well like squash, but does have a sweet flavor that almost has a mild buttery flavor. These purple beans have been fun cooking with and if you have kids I am sure they would love the magic of these beans. When they cook, they turn green. So imagine blowing your kids away as you put them in the oven purple and then they come out green. Even I thought that was fun!
Hip Hip Hooray!!! I am so excited to start seeing some of the summer produce appear in our CSA. Don’t get my wrong, I love my greens, but zucchini and beans and carrots oh my! I can’t wait to start cooking! Since I am gluten-free and cannot eat pasta, I love me some Zoodles (Zucchini Noodles) and cannot wait to share that recipe with you!
Week Nine Share: Fennel, 2 Kinds of Kale, Carrots, Lettuce, Cucumber, Squash & Zucchine, Cabbage, Purple Beans, Lemon Basil & Mint
Does anyone have any suggestions for Fennel? I am stumped on what to do with it other than use it to tickle my husband’s toes lol. It is perfect for that 🙂
Oh I have been so excited to post this recipe! Kohlrabi is this funky root that I received in my CSA Share and I had no idea what this alien looking root was all about. So I did some thinking and came up with these Kohlrabi Krisps. An awesome thing about Kohlrabi is that it lasts a long time in your fridge. I went on vacation for 2 weeks and when I returned, these were still perfectly firm and ready to be eaten. I heard you could bake or fry these like potato chips and I knew I had to try it since I am a sucker for a good homemade potato chip. Plus these are much healthier and make a great snack!
One of my favorite things about the CSA is getting to try new fruits and vegetables that you can’t find at your typical grocery store. Kohlrabi is one of those things, and to be honest if I saw this is the grocery store I would have no idea what it was or how to eat it. So this my friends is a delicious way to eat this funky root…
Start by cutting off the extra “limbs” to this root and peel it with a vegetable peeler.
Put coconut oil in pan and heat on medium-high heat and then add the kohlrabi. I did these in sections so I could flip them. If you put them all in the pan at once, you might steam them and loose the crunchyness (the best part). You could also bake these in the oven if you toss them with oil and then bake, but I wanted a crispy chip so I decided to “fry” them on the stove.
Cook over medium-high heat and flip once the bottom side is golden brown and do the same to the other side.
Remove from heat and put on a paper towel to absorb some of the oil. While they are still glistening, sprinkle with salt & pepper and garlic powder. You could also add whatever seasoning you’d like. Steve, being from Maryland and all suggested Old Bay. Shocker! (He puts old bay on everything…seriously everything!)
Don’t these look delicious? Yum, they were so good! I dipped them in ketchup, but they were also yummy plain!