CSA living... Week 1

Some time last year or so I had wanted to join a CSA, we had a few local ones that I had heard/read about but I could never pull the trigger. See we live down the street from a farm stand which is great and known for its native sweet corn. My problem is I would go and get the same thing every week, corn, potatoes, zucchini, and maybe some non local fruit. Not much in the unusual department or "new" but if I joined a CSA I'd be forced to experiment and try new vegetables. 

So this year I did my research  and had narrowed it down to two... And then the choice was made easy by my brother in laws girlfriend ( ya get all that ) who works at our local hospital. I conveniently work across the street from said hospital. She received an email from the hospital saying that they were joining forces with one of my top choices of CSA's to be a pick up location. I was sold,we decided to split a full share with my BIL and his GF. 

It works out great every Sunday we receive an email from the farm with the list of goodies for this weeks bounty, great for menu planning. Then on Thursday afternoon between 3-6 the farm sets up shop right on the hospital lawn and we go reusable bags in hand and pick up our bounty. They set up tents and display there goods, so anything extra you need you can pick up right there, and if your going on your 3rd week of turnips in your basket you can trade them in for say some sweet delicious corn easy peasy! 

So this starts my weekly blog round up of our beautiful bounty!! 

 Week ones' bounty included: 

On list....

Chinese cabbage

Kale

Mustard greens

Pea tendrils

Bag of mixed saute greens 

Lettuce

Mint

Strawberries

Surprises...

Green onions

Purple Turnips

Dozen farm fresh eggs

Homemade Blueberry Jam

Baby spinach

Basil 

Wow!!!!!!! So because this was week one we got lots of surprises!! They did say upon sign up that occasionally there would be surprises, and boy oh boy did they ever come thru week one!

 Show offs ;) 

The jam was to die for and with only 4 ingredients!! 

Super yummy green onions and spinach. 

I've been picking off the basil and got some more week 2 

The strawberries were so fresh and juicy we ate them all in one sitting! 

The greens mostly went into salads we were going thru a heat wave!! 

And this is what you do at the end of the week when you need to make room for week two's bounty!! 

Farm Fresh Frittata 

( say that 5 times fast.. Pheeew! ) 

Items needed: 

Heavy duty frying pan able to go in the oven 

Pre heat oven to 350*

• 1cup or 1-2 Handfuls of spinach 
• Leftover roasted potatoes, turnips and onions
•  ( 6 smallish Yukon gold potatoes 1 sml onion, 2 sml turnips )roasted the night before @ 425 for 1hr ish... 
• Cooked bacon, crumbled
• 6 eggs, I used 5 full eggs 2 egg whites
• Cheese, 1/2 c or so we love cheese so we definitely used more. 
• Salt/ pepper to taste
•  

1. Heat heavy duty frying pan with oil and lay sliced potatoes, turnips and onions heat 3-5 minutes
2. Then throw spinach on top, let wilt for about 2-3 minutes 
3. Sprinkle with salt and pepper 
4. Add eggs, bacon and cheese and cook until egg almost set 2-3 minutes (no stirring)
5. Place in oven until eggs are set completely and top is browned slightly. 

Eat and Enjoy!!! 

Simple Scambled Eggs with Green and Yellow Zucchini

I am lucky enough to live in an area with a lot of farmers markets and vegetable stands. My next store neighbor even grows fresh blueberries all summer long, very convenient for me. So on an unexpected day off for both me and the hubby we decided to take a drive and get some fried clams down in Newport, Rhode Island.  Along the way we stopped at one of my favorite vegetable stands in Little Compton, RI that has the freshest and prettiest veggies around. I wish I had some pictures of the fabulous stuff they had on display, heirloom tomatoes of all different colors, red, orange, green, yellow, purple but I didn't bring my camera... *sigh*. 

I did however take a picture of what I brought home... and decided to whip up some scrambled eggs with the zucchini I picked up.

Not much of a recipe but here it goes:

Scrambled Eggs with Zucchini

Serves 2 

Items Needed:

Skillet

• 4 eggs
• 1/2 green zucchini, thinly sliced
• 1/2 yellow zucchini, thinly sliced
• 3 slices American Cheese
• salt
• pepper

• Scramble the eggs and set aside
• Heat skillet to medium high and add the zucchini, salt and pepper to taste,then saute until slightly browned, add eggs and cheese and scramble away.. told ya not much of a recipe... Cook until preferred doneness

Eat and Enjoy!!!!!!!!!

Now that's what I call Breakfast....Persy's Place

 

Talk about having a big breakfast to get the day started... They don't mess around over at Persy's Place, which according to the Boston Globe has the Largest Breakfast and Lunch menu in New England. Not only do they have all the usual suspects.. eggs, pancakes, and waffles they also serve hard to find breakfast favorites such as Catfish, Rainbow Trout and Finnan Haddie a Scottish dish with smoked haddock. Ok not really sure whose breakfast favorites those are, not rerally something you find on the usual breakfast menu. Persy's has seven restaurants in South Eastern Massachusetts, personally we have been to two of them, Dartmouth and Hyannis and have never been disappointed.The last time me and the hubby went my husband ordered the Dapper Dan Special, which consisted of 2 eggs, 2 pancakes, corn bread and beans both a staple with each order. The pancakes were light and fluffy and the eggs cooked perfectly. I ordered the Portuguese Benedict, which came with Chourico, peppers and onions under a poached egg on top of grilled English muffins, with a yummy Hollandaise sauce. It was perfect combo of smokey spiciness and sweet tang of the Hollandaise. Almost forgot.....they serve their famous corn bread and beans with every order. Now I know what your thinking beans..... with breakfast? HUH??? It may seem weird but oh so yummy!!!! So if your ever in my neck of the woods try out Persy's for yourself. You won't be disappointed!!!