September 2012 Farm CSA Share

Leftovers from August (and July. Doh!)
From July:

• 1 head cabbage (very small head of purple cabbage) [used half in salads, Week 2; other half Week 3]
• 1 Walla Walla sweet onion [used in Zucchini-Tomato Salsa, Week 2,)

From August:
Week 2:

• 1 bunch Chioggia beets  [roasted along with the Golden Beet bought during August Week 3 for Very Pink Dip, Week 1]

Week 3:

• some summer squash [Veggie-Ham Bake, Week 1]
• 1 bunch kale [Kale Chips, Week 2]
• some blueberries [ate 'em eventually]
• some broccoli [Veggie-Ham Bake, Week 1]

Week 4:

• 1.5 lb summer squash [Bruschetta, Week 1; Zucchini-Tomato Salsa and my salads, Week 2]
• 0.5 lb green beans [lunches, Week 1; Cilantro Chicken, Week 2]
• 2 walla walla onion [used one in Sauteed Fennel-Carrot-Potato, Week 1]
• 1 lettuce [my salads, Week 2]
• 1 bunch Collard Greens [Heirloom Ketchup and Baked Sausta, Week 4]
• 1 tomato  [Bruschetta, Week 1]
• 1 kohlrabi [Veggie-Ham Bake, and  Curried Veggie Pot Pies Week 1]
• dozen eggs [gave to friend]

September

Week 1:

• 1 lb summer squash (all pattypans) [used small one in a salad; medium one grated into Mini Breakfast Quiches, Week 2; large one was grated to make Grater Tots again, but Hubby threw out by accident. Grrr.]
• 1.25 lb green beans [eaten in lunches and various veggie dishes]
• 0.75 lb carrot [lunches, Weeks 1 and 2; Curried Veggie Pot Pies, Week 2]
• 1 onion [used in Curried Veggie Pot Pies, Week 2]
• 1 head cabbage (purple)
• 0.5 lb broccoli [used some in lunches, Week 1; the rest in Cilantro Chicken, Week 2]
• 1 fennel [Sauteed Fennel-Carrot-Potato]
• 1 head lettuce [my salads, Week 2]
• 1 bunch kale [Kale Chips, Week 4]
• 0.9 lb tomato [Bruschetta; and Zucchini-Tomato Salsa, Week 2]
• 4 plum/pluot [ate them]
• 2 Earlygold apples [fed to Z as bedtime snacks. A little tart... them, not her!]
• BONUS: 1 dozen free-range eggs (not shown) [made hard-boiled eggs and Mini Breakfast Quiches, Week 2]
• BONUS: 1 container u-pick cherry tomatoes [eaten loose and in lunches]

Bought: carrots, potatoes, raspberries, peach (or nectarine. I can't ever tell...)

Made: Veggie-Ham Bake, Sauteed Fennel-Carrot-Potato, Very Pink Dip (Orange-y Style!) Curried Veggie Pot Pies (and extra curried veggie filling... YUM!) Bruschetta, Apple-Blackberry tartlets (recipes to come)

Veggie-Ham Bake variant

Since the deli was closed when Hubby went to pick up a no-nitrates-added ham steak for my Veggie-Ham Bake, he just bought pre-packaged all-natural thin-sliced ham. So I changed it up and added half a package of ham (cut into flowers, of course! Plus the scraps,) and 4 slices of Trader Joe's pre-cooked uncured bacon, chopped up. For fun, I also added half a package of Trader Joe's organic firm tofu, since I really don't know what else to do with it. I bought it in an attempt to add more protein to my diet, since I'm not eating a lot of meat lately. Not only did I enjoy the mushiness of it in with the variously textured veggies, but Hubby and Z didn't notice a thing! I also tossed in some summer squash, just to use it up. It was a big hit, as always. Z only ate the potatoes (and thus the kohlrabi and tofu as well!) and the ham and bacon bits.

Week 2:

• 2 ears corn  [Oven Corn on the Cob]
• 0.75 lb green bean (not pictured. Doh!) [eaten in lunches and various veggie dishes]
• 1 onion [Cilantro Chicken]
• 1.4 lb tomato [Zucchini-Tomato Salsa]
• 0.7 lb broccoli [some eaten in lunches, still have some]
• 0.75 lb carrot [some eaten in lunches, still have some]
• 1 fennel [used stalks in Cilantro Chicken; bulb in Heirloom Ketchup and Baked Sausta, Week 4]
• 1 head lettuce [gave to friend]
• 1 bunch greens (kale) [gave to friend]
• 4 pluots [eaten]
• 4 Early Gold or Gravenstein apples [baked one, bedtime snacks]
• BONUS: 1 dozen free-range eggs [used in various recipes such as Marshmallow Fluff, Breakfast Cookies, and Blueberry Failure Muffins]
• BONUS: 1 container u-pick cherry tomatoes [eaten in lunches]

Bought: Red, yellow, and purple potatoes; peach, strawberries, avocado, carrots, yellow pepper
Picked: Cilantro, kale, (plus got a free kohlrabi from the "Take One" basket)
Made: Cilantro Chicken (with fennel stalks, carrots, and potatoes, plus added fresh rosemary and basil in with the cilantro,) Oven Corn on the Cob, Zucchini-Tomato Salsa, Baked Apple (just picked a random recipe online for cooking time/temp and added some butter, brown sugar, and NatureBox granola to the hollowed-out core,) Mini Breakfast Quiches, Make-Ahead Salads, Garlic Kale Chips (see below,) Brown Sugar-Cinnamon Kale Chips (see below)

Kale Chips Variants

For the Garlic Kale Chips, I just used the Kale Chips recipe sprayed with Olive Oil and sprinkled with garlic powder and salt.
On a whim I decided to use the second half of the kale bunch to try something completely different. For the Brown Sugar-Cinnamon Kale Chips I used the Kale Chips directions, but sprayed with melted butter and sprinkled with cinnamon and brown sugar.
I've noticed Purple Kale (and Dino Kale) burn faster, so I checked every few minutes for both batches and pulled the chips out one by one as they seemed done.

Week 3:

• 0.5 lb green bean [some eaten loose, still have some]
• 0.75 lb carrot [still have some]
• 1 onion [Heirloom Ketchup and Baked Sausta, Week 4]
• 2 lb tomato [Heirloom Ketchup and Baked Sausta, Week 4]
• 1 head lettuce [eaten in lunches, Weeks 3 and 4]
• 1 bunch greens (chose Bok Choy)
• 1 fennel
• 5 ears corn [Oven Corn on the Cob]
• 3 pluots [eaten loose]
• 4 EarlyGold or Akani apples
• BONUS: 1 dozen free-range eggs
• BONUS: 1 container u-pick cherry tomatoes [eaten loose and in lunches]

Bought: Artisan Olive Bread, peach, 2 mini orange cauliflower heads, kale bunch, lemon, 4 Honeycrisp apples, 2 bananas, 2 red potatoes, container of golden raspberries
Made: Blueberry Failure Muffins, Oven Corn on the Cob,  sweet potato fries (from sweet potatoes cut into fries and frozen a while ago,) MOMables Marshmallow Fluff (Hubby made it!) Breakfast Cookies,

Week 4:

• 0.7 lb summer squash
• 1 bunch carrot
• 1 onion
• 4 ears corn
• 1 c raspberries [eaten in lunches and snacks]
• 1 fennel
• 1 head lettuce [gave to friend]
• 1 bunch greens (chose kale) [gave to friend]
• 1.75 lb tomatoes [Heirloom Ketchup and Baked Sausta]
• 2 Bartlett pears
• BONUS: 1 container u-pick cherry tomatoes [eaten in lunches]
• BONUS: 1 dozen free-range eggs

Bought: celery bunch, 10 medjool dates, 4 mini purple carrots, 3 Honeycrisp apples, bunch of red grapes
Made: Kale Chips, Heirloom Ketchup, Baked Sausta (recipe to come,)