CSA Week Ten

This week's share makes me a bit sad. See that beautiful Romanesco Cauliflower in the middle there? I did not get to use it and it went bleh on me!

This week also makes me happy - see the little bunch of green on the left? It was celery and it was so cute to look at that despite not liking celery, it made me smile. My little guy took the little celery stalks in his lunch with a bit of dip, so this veggie at least did not go to waste.

I have not been doing anything with my beets for now but instead am saving them up for when I can make pickled beets.

celery
Watermelon
Onions
Garlic
Scallions
Potatoes
Pepper
1 hot pepper
Tomatoes
Carrots
Beets
Radishes (I traded for lettuce)
1 Bag of Leaf lettuce

Men Plan Monday: Sept 25

Fall is very much in evidence around here, with the colors of the leaves and farmers cutting down yellowed corn fields. Where it isn't matching up is in the temperature. Suddenly we have some heat again, along with humidity. So while we might be thinking more warming meals, there is still time to get summertime bbq in.

Sunday: Chicken casserole (Everyday Food App, left over from previous week).

Monday: BBQ's sausages with corn on the cobb and tomatoes.

Tuesday: Roast chicken with mashed garlic potatoes and roasted carrots.

Wednesday: Meet the Teacher Night at school, so we are going to check out Five Guys Burger when we are done at the school.

Thursday: BBQ's steak with baked potatoes and toppings.

Friday: Hubby cooking tonight, so probably pasta.

This menu plan is for Menu Plan Monday.

Menu Plan Monday: Sept 18

Well last week was a good week to indicate why I like writing my menu plan in pencil. Monday's chicken parmesan turned into chicken with tomatoes sauce and pasta when I could not find my breadcrumbs or parmesan cheese and ran out of mozzarella cheese. Thursday turned into take out Chinese food night when the day turned into a busy, sick kid day.

So here is trying again this week!

Sunday: Left over from last week's plan: Potato and Leek galette with pork tenderloin and garlic spinach (note this turned into grilled chicken breast when the pork was still so frozen solid that it was not cookable yet.)

Monday: Beef fajitas.

Tuesday: Homemade lasagna with garlic bread.

Wednesday: Hubby cooks hamburgers and salad.

Thursday: Chicken casserole (from Martha Steward Every Day Food App).

Friday: Nachos!

Saturday: Out of town for the night.

This plan is being submitted to Menu Plan Monday.

CSA Week Nine

No, you aren't seeing double in this picture. There really is two big bunches of carrots.

Our CSA this week didn't come with both bunches, we made use of the trade box instead. For a change I had my oldest son with me for pick up, instead of my little one, and he made a huge, icky face when he picked up the kale. Then he made a nice, but still huge face, when Stephanie, the Roots and Shoots intern who is our pick up contact, pointed out the big bunch of carrots in the trade box.

So this is what we got this week:

Bok Choy
Kale (traded for carrots)
Small bunch of Beets
Loose, sweet Carrots
Red Scallions
Zucchinis
Pepper
Cucumbers
mixed heirloom tomatoes
garlic
potatoes

Menu Plan Monday: I think I'm back

It's been awhile, but back to school and back to a more "normal" work week mean that my sanity could be saved by doing a menu plan again. Even though we still have several weeks left of CSA, which will slightly influence what produce I have to work with, I think I have a pretty good idea of what's coming, and what we will have to eat right away or I can store away for future use. Plus, alot of the produce can be used in lunches as well, so I don't have to use it exclusively in my dinner planning.

Just a note about this weeks' menu. I've been feeling very unimaginative in the kitchen lately, staring a items and going blank with what to do with them, so for this week, aside from a few family favorites, I've relied alot on my Everyday Food App for my iPhone for suggestions.

Sunday: We will be out of town all day, so chance are we will eat on the road.

Monday: Chicken Parmesan with pasta.

Tuesday: Grilled sausages (from Manotick Village Butcher) with Bok Choy, carrot and apple slaw (from Everyday Food App).

Wednesday: Grilled MYO pizza.

Thursday: Pork Tenderloin with orange dressing and potato and leek galette (both from Every Day Food App).

Friday: Spaghetti with meat sauce and garlic bread.

Saturday: Out with family for dinner.

Well that's it for the week. As soon as I hit publish, I should probably go take some chicken out of the freezer for dinner tonight.

I will be linking this menu plan on Menu Plan Monday, hosted by Laura.

CSA Week Seven and Eight

I'm falling a bit behind on updating my CSA shares, so thought I'd do a two-for-one post.

Here is week seven. This week we received:

carrots
onions
cucumber
zucchini
kale
bunched arugula
a quart of new potatoes
a pint of tomatoes
head lettuce
2 peppers
1 garlic

I don't think I traded anything from this share, but I also don't think I ever ended up doing anything with the kale. However that pint of lovely tomatoes were eaten as is with a bit of salt and pepper, soooooo good!

Here is week eight.

Red Cabbage

Garlic

Cucumber

Onions

Radish

Head Lettuce

New Potatoes

Beets

Tomatoes

1 hotpepper

Pepper

I picked a uniform type of potato, what looked like a russet to me, when I took my potatoes from the bin this week. I baked these on the bbq, tossed in a bit of olive oil, salt and pepper, and they were amazing with a bit of sour cream, cheese and some of the greens from my onions.

CSA Week Six

Back from vacation and back to our weekly share. (In case you missed it, we were away for week 5 and shared our veggies with a friend.)

This week we received:

head lettuce
bok Choy (we traded ours in the trade bin for a second bunch of carrots, by the request of my 12 year old, who loves carrots but hates bok Choy)
onions
pint of new potatoes (I turned these into yummy garlic mashed potatoes, with the skin on)
beets
carrots
pint of tomatoes
purple peppers
cucumbers
zucchini
herbs - I chose basil

A lot of the veggies, like the zucchini and peppers and carrots, went straight into my lunch boxes as veggies and dip, while my husband continued to eat a salad with his lunch every day. One thing for sure, we are definitely eating our share!

I sliced up the beats to roast them (blanching and freezing the beet greens for future use), but they were so pretty inside I just had to take a picture.

Greens for dinner

There has been no menu plan around my house this summer, since I am cooking primarily from what we get from our CSA share. Here are a few things I've made.

Shrimp stir fry with bok choy, spicy greens mix, and spring onions, topped with spring onion greens.

Nappa cabbage, sauted with bacon.

Kale and sausage pasta.

Chicken stir fry with peppers, zucchini, and spring onions.

Good, fresh ingredients don't require much, and make cooking, while last minute, very simple.

CSA Week Four

I have to admit, whether I like the vegetable or not, I'm really enjoying taking this picture every week. I like having a visual record of everything we got in our share that week.

Four week four, we received:

Big bag of spicy mix
Head of Lettuce
Big head of Bok Choy
Buch of Radish
Bunch of Turnip
little bag of beans
A greenhouse cucumber
1.5lbs of Zucchini!
A bunch of Carrots
A greenhouse pepper
A bunch of onions
A bulb of garlic
Basil

Now I pick up our share each Wednesday, and have a week to go through it all. For this week, however, I knew we were going away on the following Monday, and I knew we were trying to clear out a bunch of edibles from the house. So my neighbour got my bok choy. My mother-in-law got most of the salad, some peppers and zucchini. And I brought my radishes and turnips with me to give to my dad, who loves raw radishes.

We were away for week 5, gave it to a friend instead, but I hear this is what was in it:

fennel
beets
carrots
onions
garlic
bunched arugula
napa cabbage
cucumbers
zucchinis
Head Lettuce
Red Russian Kale

I was sad to miss the fennel, but bought some next time I went to the market stand.

Next up, a couple of dishes I made with my lovely veggie share.

CSA Week Three

Week Three gave us our first beans of the season, as well as our first carrots. I'd have loved more beans and my children would have loved more carrots.

Here is what we got:

1 head Broccoli
I head Bok Choy
1 bunch Onions

1 bulb Garlic
1 bunch Carrots
1 bunch Hakurei Turnips
1 bunch Radishes
1 bunch Basil
1 Cucumber
1 lb Zucchini
1/3 lb Beans
1 bag Salad Mix

As soon as we got home, I prepped a bunch of the veggies for a veggie platter, which we had for dinner with some dip and other appetizer type munchies, picnic style. Sometimes you just need an indoor carpet picnic with a good tv show (we were watching Tour de France together.)

Despite my picnic and platter, I had lots of zucchini left to deal with, and a couple of reluctant eaters in my children, so I decided to try making zucchini chips with a bit of a crunchy coating on them.

It didn't work, they still didn't like zucchini.

They did, however, really like the lamb sliders I served with the chips.

Zucchini "Chips"

1-2 zucchini, sliced in 1/4 inch coins

1-2 egg whites

1/2 cup panko bread crumbs

1/4 cup Parmesan cheese

pepper to taste

Preheat oven to 375F.

In a medium bowl, toss the zucchini with the egg whites, being sure to coat everything well.

In a separate bowl, mix the bread crumbs, cheese and pepper. Toss the coated zucchini in the mixture, then spread on a single layer on a baking sheet.

Bake for 10-15 minutes, until golden and crispy.

Best served warm.

CSA Week Two

Week Two of our share from Roots and Shoots, and it includes:

Spring Onions
Lettuce
Kale
Cucumber
Hakurei Turnip
Napa Cabbage
Spicy Mustard Greens
Peas
Zucchini

The peas, some zucchini and turnip immediately went into my lunch box with some hummus. Yummy!

Lettuce and spicy Mustard greens were used throughout the week for salads in his lunch. He's been on a big salad with lunch thing lately and my little flower pot garden has not been able to keep up with him.

Kale, two ways

Week one of our CSA included some purple kale, a vegetable I've actually never used before.

Of course I made chips from them. Kale Chips are probably one of the most popular seasonal recipes around, so it seemed a good place to start.

I didn't take any pictures of those chips, however, as they were mostly overdone (and frankly, they aren't very photogenic.) The recipe I followed said 20-25 minutes in the oven, but after 15 minutes, I felt they were very overdone. If I were to make them again, I'd check them after 10 minutes.

Since I only used half the kale for the chips, I had some left over to use with another meal.

How about on pizza?

After a chop, I gave these a quick saute with some butter and garlic scapes, just enough to soften everything together. A little dough, given a quick prebake on the BBQ, tomato sauce, sausage crumbles, roasted red and yellow peppers, kale and cheese, then back onto the bbq for a few minutes.

This is what my kids though of kale.

Which was actually fine by me - I scooped up this kale and added it to my pizza.

What to do if no one likes radishes

Well we suspected, but have confirmed, that no one in my house likes radishes. My dad loves them, so if I get some in my share before we go visit him, I will bring them to him to enjoy.

In the meantime, I tried cooking them. I had heard that roasted radishes were a completely different taste from raw, which are too strong and peppery for all of us. For this batch, I quartered my radishes, and threw them into some foil with a bit of butter, some pieces of spring onions and a few garlic scapes, added in some salt and pepper, and let them slow roast on the bbq.

Not bad. Soft, much, much, much mellower than a raw radish in terms of bite and pepper. Still not our favorite vegetable, but if I cook them, then we stand a chance of eating the radishes we get in our CSA.

CSA Week One

So we joined a CSA this year (Community Supported Agriculture, for those who don't know).

Big investment, yes, in both money and time (picking up each week then trying to figure out what to make with what we received,) but something we needed to try at least once. If it ends up being worthwhile for us, in both money and time, we will do it again.

And if nothing else, we've made the commitment this year that we are eating local and organic produce, as well as supporting a small, local farm.

For our first time doing a CSA, I chose Roots and Shoots Farm in Manotick. I had purchased from them at the Ottawa Farmer's Market the year before, their share price was comparable to everyone else around here, and they were reasonably nearby.

As part of our CSA, we were invited out for a tour and pot luck dinner at the farm itself, a few weeks before the CSA would be up and running. I didn't take huge amounts of pictures, but did grab a few.

Part of the tour involved showing us the greenhouse and all the various fields, letting us know what is in each field and its approximate growing season. Since a share is for 16 weeks, it is nice to know that when the greens are done, we still have veggies coming.

So here is our share for week one:

Two heads of Lettuce (one red leaf, one green) - these were HUGE!
Small bunch of radishes
Garlic Scapes
Hakurei Turnips (a salad turnip you can eat raw that I took an instant liking to)
Spicy mustard and Kale stirfry mix
Head of Bok Choy
Red Russian Kale
Spring Onions
a bunch of basil

Pretty good.

Now in the first week, we barely managed to go through the lettuce. And that's with my hubby eating a big salad with his lunch each day. I managed to do something with everything else, and took pictures of some of it to post about later.

I hope to take pictures of each of our 16 weeks, with the exception of the week we are away and gifting our share to a friend for that week.

Menu Plan Monday: May 22

Happy 2-4 Weekend fellow Canucks! What a lovely weekend it is turning out to be, despite the constant threat of thunderstorms and rain showers.

My youngest son and I actually had the chance to plant a veggie garden this weekend, including this little container garden on my back deck.

In addition to a tomato plant, I have a square box with 3 different types of lettuce, and a long, shallow box with various herbs. The big head of chives is one of only two things from last years attempt at a garden that survived (the other being oregano, which I've moved away from all the other plants in an attempt to keep it form taking over). The chives actually belong to my little boy, who has been known to stop by the garden while playing in the yard to pick one or two as a little munchie.

We did plant another garden bed, but as most of it involves seeds, it is rather boring to look at, so I didn't take pictures.

Now on to the menu plan for the week!

Sunday: Dinner at in-laws. (As much as I like to cook, it is still really nice when someone else cooks for me.)

Monday: bbq steak with bbq baked potatoes, asparagus and mushrooms.

Tuesday: chicken fajita salad (I'm making this recipe up, but will post about it later.)

Wednesday: I'm at work today, going in early and staying late, so I'm leaving options for the hubby for tonight since it is also a school presentation night.

Thursday: Spaghetti with meat sauce and garlic bread.

Friday: Left over night. I'm doing early in/late out work again today.

That's it for the week. I'm submitting this to Menu Plan Monday.

Mixing up a salad

How much easier can you get with a salad that involves greens, corn, tomatoes and chunks of sausage? Sure, the recipe calls for grilling corn on the cobb, which is not in season yet, but is easily substituted for frozen corn. It also calls for making a dressing, another step I skipped, using bottled dressing instead. Oh, and I didn't slice my cherry tomatoes thin - I used grape tomatoes which were great as is (and made it easier for the kids to pick around so they didn't have to eat a "yucky" tomato.)

If I had actually followed every step of the recipe, this still would have taken very little time to make. It was such a nice change for a salad, a great new way to enjoy sausage, and yet still a good, filling dinner. I will make this again. Maybe with fresh corn, when it becomes available.

(Btw, how are the pictures? These were taken with my cell phone and I'm pretty pleased with how well they turned out.)

Sausage and Corn Salad

from August 2010 Chatelaine Magazine

4 cobs of corn
3 tbsp white-wine vinegar
2 garlic cloves, minced
1/4 tsp cayenne
1/8 tsp salt
3 tbsp olive oil
1/3 cup finely chopped cilantro
4-5 hot italian sausages, about 500g
8 cups mixed salad greens
500 g cherry tomatoes, thinly sliced

Preheat barbecue to medium-high. Peel back corn husks but do not remove from cobs. Peel off and discard silk. Re-cover corn with husks. Soak cobs in water for 5 min.

Meanwhile, stir vinegar with garlic, cayenne and salt in a medium bowl. Whisk in oil. Stir in cilantro.

Oil grill. Barbecue sausages and corn. Turn sausages occasionally until cooked through, 10 to 12 min. Turn corn frequently until tender, at least 8 min. Spray any flare-ups with water if necessary. When cool enough to handle, remove and peel back husk, then, using a knife, shave corn from cob. Thickly slice sausages.

Divide greens, corn, sausage and tomatoes between plates. Drizzle with dressing.

Menu Plan Monday: May 15

After a week of beautiful weather, we are forecasted to get nothing but rain this week. Ugh.

Did someone forget to tell the weather that it's April showers that bring the May flowers? Not May showers drown the May flowers? Normally the May long weekend is the time when I get a bit of a veggie garden in but so far this year I've barely even given it any thought, since it seems likely that anything I plant will immediately be drowned.

Back to the menu plan for the week, however.

Sunday: Grilled veggies and pork tenderloin. This is Friday's grilled veggies, which had to be delayed, and if it pours rain, I will do them in the oven instead.

Monday: Rotisserie (or bbq) chicken, marinated in a raspberry wheat beer, with roasted potatoes and corn.

Tuesday: Take out pizza.

Wednesday: Citrus Soy stir fry, from Rachael Ray's Look and Cook. I'm using pork as the protein and will be replacing the whole wheat spaghetti with rice noodles.

Thursday: Vegetable Chili with tortillas chips but without the sausage (I'd totally forgotten I'd done that!)

Friday: Fish and Chips, possibly from a local church doing a fish fry, or homemade.

That's it and being submitted to Menu Plan Mondays.

Martha Stewart isn't all bad

I've never been a huge fan of Martha Stewart, and admit, I'm still not. But I recently had her Martha's Everyday Food app for the iphone recommended to me by someone who knows food, so decided to give it a try.

This Beef and Orange Stir-Fry is the first recipe I've tried from it, since we seem to be enjoying having stir-fry for dinner since the weather warmed up, and everyone in this house has been eating a good amount of oranges lately.

Right off the top, there is not enough oranges or sauce. Before I even got this on the table, I added in more orange segments. And still ran out.

Aside from needing more sauce and oranges, however, this was quite good. There was barely enough left for the hubby's lunch the next day, none at all for mine, and was given thumbs up by everyone.

I admit, I've been enjoying the shopping list feature of this app, including how it links back to the recipe you need the item for. As for recipes, I'm still working my way through a few of them and holding out judgement until I've done a really thorough testing, even though I will make this again.

Beef and Orange Stir-Fry

Martha Stewart's Everyday Food

• 3 oranges (I used 1 more and could have easily used 2-3 more)
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 1/2 pounds trimmed boneless sirloin or rib eye, cut into 1/2-inch-thick strips
• 1 tablespoon cornstarch
• 1 to 2 tablespoons canola oil
• 6 scallions, green parts only, cut into 1-inch lengths
• 
  
• Into a small bowl, finely grate zest and squeeze juice from 1 orange. Add garlic and soy sauce.
• With a sharp paring knife, peel remaining 2 oranges. Slice oranges crosswise 1/2 inch thick, then halve slices; push out and discard any seeds. Set aside.
• In a medium bowl, toss meat with cornstarch until coated. Heat 1 tablespoon oil in a large nonstick skillet over high heat. Working in batches (adding more oil if needed), brown beef on all sides, 3 to 5 minutes; transfer to a plate.
• Pour juice mixture into skillet, and boil until syrupy, about 1 minute. Return beef to skillet; add orange slices and scallions. Toss until coated and heated through. Serve hot.

Menu Plan Monday: May 8

I am happy to report we had an uneventful week here, with no massive power outages, missing roofs or accidents! We had happy events; a visit by my brother, short, but still nice, and my oldest son placed in the medals in both of his events at a Taekwon-Do tournament on the weekend. All around a good week.

I've no big plans for this week, menu wise, and some "lazy" nights planned. Here goes:

Sunday: It's Mother's Day and I refuse to cook - hubby cooking ham and mashed potatoes.

Monday: Bagels with cream cheese/peanut butter, and fruit (anyone have a good suggestion for a good bagel place in the West end of Ottawa? We love Kettleman's, but only the downtown location.)

Tuesday: Chicken and Cashew Stir Fry with rice (from Rachael Ray's Look and Cook)

Wednesday: I'm off cooking for other people this night, so hubby is in making ham sandwiches with veggies and dip

Thursday: Sausage and Corn Salad

Friday: No plans, seeing what we have left and then maybe having munchies

And that's it for the week, my 'plan', which I am submitting to Menu Plan Mondays.

Menu Plan Monday: April 30

Last week was interesting and had an effect on my menu plan. The first few days went very well, with new recipes that were eaten by everyone (Beef and Orange Stir Fry being the favorite.) A last minute change to our schedule on Wednesday resulted in picking up something quick for dinner on the way home, rather than making what I'd planned.

Then things got really crazy for a bit.

If you live in the Ottawa area, then you know about the massive wind storm that swept through on Thursday, knocking out power for many areas. In our area, we also lost water and ended up with a boil water order for several days, with the city health unit handing out drinking water at the community centre.

While the shingles of my roof were being spread out on our lawn, the trees of our neighbors yard crashed into hydro lines, and another neighbors fence flattened and broke off, we were some of the lucky people. I know of at least one house where the trees went through the roof.

At the time this was happening, I was over at Saunders Farm, cooking a roast beef dinner for 50 people. With no running water and no power. Thank goodness for propane and generators!

Carving roast beef by propane lamp.

Salad, assembled and eaten by candlelight.

We were fortunate that our power was restored late Thursday night, rather than the predicted Friday afternoon, but I still had to throw a few things out of my fridge. The chicken I had defrosted for Wednesday's dinner was quickly bbq'd before it could go bad in the fridge, and enjoyed on sandwiches for lunch Friday.

With all that excitement out of the way, we should be good for an uneventful week, following my menu plan.

Sunday: BBQ chicken Kabobs with corn on the cobb and bruschetta

Monday: Nachos

Tuesday: Spaghetti and meatballs

Wednesday: Sauteed Chicken with mushrooms and green beans, with baked French potatoes (left over from last week)

Thursday: Spinach, mushroom and sausage calzones with salad

Friday: Bacon, eggs, toast and hash browns, by request

That's my plan for the week, which I am sharing at Menu Plan Mondays.