CSA: week 8

Salad mix, cucumber, swiss chard, zucchini, blueberries

What a gorgeous box, yet again.  That Swiss chard is so huge I barely know what to do with it!  I ended up chopping two leaves up to put in veggie soup, another might go into stir fry later this week… man that’s big stuff, though!

So when I sat down to do this week’s CSA box, I realized I really sucked at taking picture this week.  In fact, I only took one picture (well, technically two) of CSA-made food this week… so let’s do that first, then I’ll kind of throw convention to the wind and just show you other food I made, too.

So with last week’s fabulous zucchini, I made a batch of baked veggies, one of my favorites.  Added a twist this time, make-shift stuffing and egg noodles.  In retrospect I probably should have added one *or* the other to be more balanced, but it was so fabulous I just don’t care…

Potatoes, zucchini, mushrooms, onions, garlic, bread and noddles

I sliced up the heels of my beer bread into crouton-sized chunks and lined the bottom of the dish.  Then I added a thin layer of egg noddles.  Over that I chopped up garlic, onion, mushroom, potato and zucchini, lots of herbs and a bit of beer, and covered the whole thing with foil before baking for about an hour.

The other thing I made from last week’s cucumber and a melon I picked up at the Viva Farms produce stand:

Freezer pops!  Now technically this isn’t strictly accurate since *this* batch isn’t cucumber/melon, it’s apple/mint/lime.  But same idea, and I did make them at the same time so it works, right?

Peel and seed the melon and cucumber, put in a food processor and puree until very, very liquidy, then pour into molds for the freezer.  That’s it!  In this case it was add some fresh picked apples, a few mint leaves and just a hint of lime juice and then same process.  Very refreshing (and not just frozen sugar water!)

Now, that ends the CSA portion of the post so instead I’ll show you some other stuff I made today!

I’ve got an apple tree or three on my property and the yellow ones are well ripe, so last week I picked a whole box-full.  This weekend I had to do something with them before they started going bad so I sliced the bejeesus out of them and borrowed my parent’s crock pot so I could have two going together.  Then I pulled out some getting old peaches we had canned two years ago and made one batch of apple/peach butter and one batch of apple/peach sauce!  The only real difference is how thick it is, so let it cook long enough the sauce will turn into the butter, but I did make them a little different just for variety.

Apple/Peach Butter:

Lots and lots of apples, sliced and cored (but left the skin on)
Two quarts of canned peaches, sliced
1/4 cup of sugar for just a touch of added sweetness
a bit of lemon juice (maybe 1-2 tablespoons worth)
a bunch of cinnamon
a little less of nutmeg

Cook for about 14 hours on low.  If too wet, uncover and cook another hour or so on high.  Store in jars and refrigerate.  (unless you’re comfortable doing the canning thing.)

Apple/Peach Sauce

Lots of apples, sliced, cored and skinned
One quart of canned peaches, sliced
(second crock-pot was about half the size so the ingredients got halved as well)
Half cup of water with 2-3 tablespoons of lemon juice
Half cup of honey
Cinnamon
Nutmeg
The last half hour (ish) add a drizzle of vanilla extract.

Cook on high for 8 hours.  Store in jars and refrigerate.  (unless you’re comfortable doing the canning thing.)

The other thing I made was granola bars!  So fabulously good, easy to make, and tasty to eat!

I made a double batch for snacks at work.  I also embellish the heck out of the recipe so I’ll give the original and then my re-work of it:

Original Granola Bar Recipe:

1/2 cup peanut butter
1/2 cup honey
1/4 cup butter
3 cups oats

Combine peanut butter, honey and butter in a thick sauce pan on the stove.  Bring to a boil, then cook for 2-3 minutes, stirring constantly to avoid burning the bottom.  Pour the liquid over the oats in a bowl and stir to thoroughly coat.  Then press into a wax-paper lined pan.  Cover with another sheet of wax paper and press firmly to compact as much as possible (I use a can and roll it down).  Chill for a few hours, then remove and cut into bars.

My modified recipe follows the same directions with the following ingredients

1 cup peanut butter
1 cup honey
1/2 cup butter
1 tbsp vanilla extract
3 cups oats
1 cup puffed kamut wheat cereal
1 cup puffed millet cereal
1 cup whole grain flakes cereal
1/4 cup flax seed
1/4 cup sesame seed
3 tbsp cocoa powder
optional: exchange 1/2 cup of any of the above for dried fruit

Mix dry ingredients in a large bowl.
Mix peanut butter, honey and butter as above.  Add vanilla extract immediately after removing from heat and mix well, then pour over dry mixture and prepare as above.

Amazingly good, home made, and no weird unpronounceable ingredients!

Thanks for reading this week!  I promise, I’ll do better next week on getting more pictures.  🙂

For more great links to CSA boxes, recpies and ideas, see In Her Chuck’s link party: What’s in the Box? #38

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8 thoughts on “CSA: week 8

    • LOL yes, I was quite the busy little bee on Sunday. And that apple butter, lemme tell ya, tastes *succulent* in oatmeal!

      Thank you for the link, I can’t believe I forgot this week! I’ll pop over right away 🙂

    • Thank you! I had been a little nervous about signing up with my local CSA at first, knowing nothing about them and not knowing anyone who had done it themselves, but I am *so* glad I made the leap and went ahead and did it.

      It even saves me money at the grocery store because I get my veggies fresh at the drop location I don’t end up going to the grocery store and getting “ooh, those chips look good” or “just *one* cookie”… all the little things that can try to creep into my basket when I’m just after tomatoes and eggs really add up and the savings of *not* doing so really adds up, too! Now I can buy a couple week’s worth of eggs and almond milk and cut down on the need to go to the store every week! 😀

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