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!!! 

Potato Au Gratin

I am a big fan of comfort food, as you may have gathered from some of the recipes on this blog. One of my favorite comfort foods is pretty much anything to do with a potato really, because lets be honest they are just so fluffy and creamy and of course yummy! Now as a kid I remember my mother making this dish but mostly for special occasions and I can see why as it is a bit labor intensive. Now if you have mandolin its easy peasy, which I did, so this went by pretty quick. But it is oh so worth it with this creamy, cheesy bubbly goodness. I found this recipe on Food Network and pretty much followed it to a T, except some extra cheese for the top to get that crispy, bubbly, gooey, cheesy top.

Potatoes Au Gratin

Items Needed:

Baking Dish

Preheat oven to 350 degrees

Prep Time 15

Cook Time 1 hr 30 mins

• 1/3 c. unsalted butter, softened
• 1 1/2 lbs potatoes peeled and sliced, 1/4 in thick ( I used a mandolin)
• 1/2 c. plus extra for top, grated Gruyere cheese  
• 1/2 c. plus extra for top,freshly grated Parmesan cheese  
• 1 c. heavy cream
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1/8 tsp. paprika 

1. Grease the baking dish with about 1 tbsp of the softened butter.
2. Arrange a layer of potatoes in the baking dish and sprinkle the cheeses over them. Continue layering potatoes and cheeses until you've used them all ending with a layer of potatoes.
3. In a small bowl, whisk the cream with the salt and pepper; pour this over the potatoes. Dot the remaining butter over the top and sprinkle with the paprika. Sprinkle some more cheese on top to finish it off.
4. Bake for 1 to 1 1/2 hours, or until the potatoes are tender and golden brown on top.
5.  Let stand for 5 minutes before serving.

 

Eat and Enjoy!!!

Shrimp Stuffed Potatoes

I was once again trying to figure out what to make for dinner, when I did an inventory of what we had. Hmmmmm besides some leftovers that were going to be lunch for work the next day, I had frozen shrimp and two potatoes. So I hit goggle with a shrimp and potatoes search and the first to pop up was the queen of butter Paula Deans recipe for Shrimp Stuffed Potatoes.Now the irony in this is that my hubby finds her quite annoying… her voice really and the laugh... Whenever he comes home and she is one bam channel change, I like some of her recipes but he does have a point who can be that jolly all the time. I was skeptical of the recipe I'll admit it, but than thought why not we eat shrimp and we eat potatoes all the time so why not together. I have to say it was sooooo good, and we were so glad we tried it. It was creamy and delicious and quite a comforting meal.  This would also be great served as a surf and turf, you’ll also have your “side" with the potato. 

Shrimp Stuffed Potatoes 

Items Needed :

Baking sheet

Preheat oven to 350 degrees

• 2 large  potatoes, washed and dried
  
• Vegetable oil, for coating
  
• 2  tablespoons butter
  
• 3/4  cups grated cheddar cheese, plus more for sprinkling
  
• 3/4  cups grated Monterey Jack
  
• 3/4  cups sour cream
  
• Salt and pepper
  
• 1 pound shrimp, peeled, and chopped

 

• Coat each potato with vegetable oil, place on foil covered pan, and bake for approximately 1 hour.
• Heat saute pan over medium heat, season shrimp with salt and pepper than saute until browned but not cooked all the way thru, set aside 

• Remove the potatoes from the oven and slice in half, gently scoop out the potato and place the potato shells back in the oven to crisp up a bit about 5 mins or so
•  Meanwhile in a bowl place the potato with the butter, sour cream, salt, and pepper. Using a mixer on high, mix the potatoes than fold in the shrimp and both cheeses into the mixture. 

• Gently stuff the mixture back into the potato shells, making sure not to break them. Pile the mixture as high as you can on top of the potato shells. 

• Sprinkle each potato with cheese and bake in the oven for approximately 20 to 30 minutes until browned on top. 

Disclaimer:  Me and the hubby tried these with some BBQ sauce and they were oh so good!!! If you dare try it you wont regret!!

Eat and Enjoy!!!