Arugula, Mustard Greens, Mixed Salad Greens, Apples (3 Stayman, 3 York), Dozen eggs, Parsley, Michihili Cabbage, Black Spanish Radishes, Snap [...]]]> You may remember I indicated earlier that we joined a new CSA, Olin-Fox Farms, mid-way through the Fall program.  Here’s the farm share we got:

Arugula, Mustard Greens, Mixed Salad Greens, Apples (3 Stayman, 3 York), Dozen eggs, Parsley, Michihili Cabbage, Black Spanish Radishes, Snap Peas

Week 16: sweet potatoes, yellow squash, cucumber, eggplant, garlic corn, apples (same kinds as week 15), basil, French tarragon, and lettuce.  This week we also got [...]]]>

Week 15: Apples (Rome, Granny Smith, Red and Golden Delicious, Winesap, and one other kind), tomatillos, okra, pearl tomatoes, peppers, thai basil, zucchini, corn, and sweet potatoes

Week 16: sweet potatoes, yellow squash, cucumber, eggplant, garlic corn, apples (same kinds as week 15), basil, French tarragon, and lettuce.  This week we also got farm honey!

I’ve been cooking up a storm!  I made a vegetable lasagna over the weekend with eggplant, zucchini, yellow squash, and corn.  I used the food processor to grate all the vegetables to make them fit better in the lasagna, but I ended up with tons of leftover shredded veggies.  So, I looked up a recipe for making vegetable fritters and fried those up.  I also made a split pea chowder, which was yummy and even Arcadia got to enjoy.  Arcadia also got her own special meal cooked for her–a spinach cheese pasta from Superfoods.  Last week we bought a couple of pumpkins from the local fresh produce stand and I toasted some pumpkin seeds and have made various pump treats with pumpkin puree.  I made pumpkin waffles, pumpkin apple muffins and pumpkin apple bread.  With my baked goods recipes, I’ve been splitting the all-purpose flour with whole wheat flour and using applesauce in place of or split with any oil.  I think I’ve made several other dishes, I just can’t remember what.

Apples: Granny Smith (2), Type I can’t remember (2), Ruby (4), and Grimes [...]]]> The weather has changed up here, and we’ve entered Virginia apple season.  So, that’s all we’ll be getting for our fruit share from here on out.  Guess I’ll be coming up with some creative things to do with all the apples!

Apples: Granny Smith (2), Type I can’t remember (2), Ruby (4), and Grimes (4)

Veggies: Tomatoes, Squash, Eggplant, Sweet Potatoes, Corn, Garlic

Herbs:  Peppermint, Oregano, Chives, Parsley, and Basil (missed the picture)

What we’ve been eating:  mashed sweet potato with oat/sugar topping, spaghetti sauce (made it with all the cooking tomatoes, but haven’t eaten it yet), honey [...]]]> Farm Fresh:  Sweet potatoes, corn, hot peppers, cooking tomatoes, heirloom tomatoes, sorrell, oregano, garlic, basil, thai basil, tomatillos (all were rotten/bug ridden but one), peaches, apples, and eggs

What we’ve been eating:  mashed sweet potato with oat/sugar topping, spaghetti sauce (made it with all the cooking tomatoes, but haven’t eaten it yet), honey apple challah bread (didn’t turn out quite right–will have to try again), tomato corn pie (this was awesome and I can’t wait to make it again!), and cookie dough brownies (made for taking into work). Hopefully some of these recipes will inspire you to cook too!

Fruit:  peaches, nectarines, and ozark gold apples

We don’t really like the ozark gold apples; they are a bit tough and tart.  So, since we got more this week, and I had an extra [...]]]> Veggies (top to bottom and left to right): lemon balm, catnip, basil, thai basil, parsley, corn, garlic, and tomatoes

Fruit:  peaches, nectarines, and ozark gold apples

We don’t really like the ozark gold apples; they are a bit tough and tart.  So, since we got more this week, and I had an extra pint of blueberries in the fridge (couldn’t pass up the buy 1 get 1 free deal at the grocery store), I whipped up a blueberry apple pie/crisp.  We’ll have to see how it turns out, but it smells yummy in the oven!