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!!! 

Aren’t they cute!?!?!?

I am extremely lucky I live right down the street from a wonderful Farmers Market that I frequent often, from its opening in April until pumpkin season in November. I love picking out potatoes that still have the dirt on them, and the oh so delicious butter sweet corn, that grows 1/2 mile down the road from my house in their corn patch. I love going without much of a plan to see whats good that day, and when we pulled up these were right up front.  OK so I’ll admit it, half of the reason I got these at the Farmers Market was there cute factor. I couldn’t help myself, I was sent for veggies and veggies I bought. Just real cute ones so much so that I almost didn’t want to cook them up.  I did and they were delicious! They look great and grilled up nicely. These are great simply dressed with salt, pepper and some olive.

• Green Zucchini
• Yellow Squash
• Olive Oil
• Salt
• Pepper 

• Slice veggies in 1/4 thick slices, salt both sides to remove some of the moisture. 
• Brush with olive oil and sprinkle with pepper, adding a pinch more salt
• Grill over medium high flame for about 4-5 minutes or until grill marks appear and Zucchini gets slightly limp.

I served these with the Lime Marinated Shrimp

 Eat and Enjoy !!!

Chicken Pot Pie

This has got to be one of my favorite comfort foods, and if I could I would probably eat it at least once a week. My mother used to make it all the time growing up maybe that's why I love it so much. We have had some very rainy days around here and this is one of those comfy yummy recipes that is easy to make for a weeknight meal. This is also one of those recipes that you can play around with in the veggies department. When I have lots of chicken leftover I make some pies for my parents.. that’s right I said pies (plural) When I make this for my parents.. well I have to make two… see my father doesn't likes peas and well mom and my brother do so that means two pies…So you get my drift you can change it to suit your needs.

Chicken Pot Pie

Items Needed:

2 qt sauce pan

Pie Plate

Ramekins if making small one

Pre heat Oven to 425 degrees

• 1 box Pillsbury® refrigerated pie crusts, softened as directed on box ( I only use one pie crust for the top no bottom but if you do use two follow the instructions for a 2 crust pie )
• 1/3 cup butter or margarine
• 1/3 cup finely chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 3/4 cups chicken broth (from 32-oz carton)
• 1/2 cup milk
• 2 1/2 cups shredded cooked chicken or turkey
• 2 cups cooked veggies = carrots, peas, corn, potatoes what ever you have on hand
• 1 egg, beaten

• In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender 
• Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.If needed use a whisk to make sure all the flour is incorporated
• Stir in chicken and mixed veggies. Remove from the heat. Spoon the chicken mixture into a buttered pie plate.
• Place the pie crust on top of filling and press and flute the edges. Cut slits in several places in top crust. Brush crust with the egg.
• Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil or one of these to prevent excessive browning. Let stand 5 minutes before serving.

We serve ours with Cranberry sauce.. not sure if it is a New England thing... but it is oh so yummy!!

Grilled Veggies

One of my favorite side dishes during the summer is grilled veggies. Me and the hubby love going over to the local farmers market which happens to be right down the street. This time around we picked up some peppers, onions and of course zucchini . These go really well with some grilled chicken or steak or really anything that you throw on the grill. We served this with Grilled Shrimp and it was perfect!!  Here it is.. a super easy way to eat your veggies!!

Grilled Veggies

Items Needed :

Grill

Grill Basket

• Peppers, seeded, sliced in thick strips****
• Red Onions, sliced in quarters 
• Zucchini, sliced lengthwise than in 1 inch pieces 
• salt
• pepper
• garlic powder
• olive oil

•  Heat grill per your grill instructions 
•  Brush sliced veggies with olive oil, sprinkle with salt, pepper and garlic powder
•  Place the veggies in the basket and set on grill shaking every so often so they don't burn but let them get a little char on them. 
• Cook until desired doneness. 

 Eat and Enjoy!!!