I picked up another fruit & veg box at The Allotment this morning in the middle of the rinse cycle of my laundry. Laundry, of all things, is always the most time consuming and frustrating experience. Most of the machines are prehistoric and broken, you have to wait for one to be available and 20p only buys you around six minutes of drying time. But in the end my clothing were dry and warm, and the experience made me realize everything else here that is actually quite convenient and better than Vassar at home. Public transportation in literally across the street, as well as the supermarket, and we all have our own bathrooms including showers! So I guess if there is anything that has to be more complicated than it should be, laundry is just fine.
I digress, time for fruits and veggies.
The boxes are definitely not all local produce, but considering I could be picking up fruits and vegetables at the corporate supermarket it is nice to just receive the variety from a local business–if the locals like anything here it is supporting local business and chasing out the chains.
This week I received a couple carrots, two yellow peppers (half of one already made it into a quick sausage, onion, and pepper pasta dish), three giant leeks (which are taking up a bit of room in the fridge…), a fennel bulb, two kohlrabi (never had one before, but I definitely know what it is), a sweet potato, an eggplant (or aubergine as they call it here), oranges, apples, and really delicious bananas.
Ideas are beginning to stir about what to do with everything, but for now reading it is.
Get ready, this post is a bit of a bittersweet doozy. We received tons of variety this week so I have plenty of pics to show as well as recipes using the ingredients from some of my favorite blogs. It is also the last week of CSA posts! It has been too much fun posting and creating good eats with what we received, thanks to everyone who has commented, it is always great to have feedback!
This summer brought new favorites, such as shishito peppers and long beans, and I think we also learned that summer is the only time to eat tomatoes and blueberries. We kind of drowned in greens, and hardly ever had to purchase summer squash which is a total win.
Don’t forget, you can go back and revisit all 15 CSA posts from this summer right here. I know I will when it’s the dead of winter and all I have are memories of peaches and plums.
So here we go.
Shishito Peppers l Grilled Shishito and Padron Peppers with Chili Mint Salt from The Kitchy Kitchen
Grapes l Grape Focaccia with Rosemary from Lottie + Doof
Greens l Pasta with Greens “Carbonara” from Gilt Taste and Francis Lam
Green and Yellow Beans l Vibrant Tasty Green Bean Recipe from 101Cookbooks
Winter Squash l Warm Delicata Squash Salad with Balsamic-Oregano Drizzle from Big Girls Small Kitchen
Turnips l Roasted Turnips with Parmesan from Martha Stewart
Garlic l Aïoli from David Lebovitz
Red Pepper l Roasted Peppers with Capers and Mozzarella from Smitten Kitchen
Radishes l Garlic and Black Pepper Beef with…baby radish salad, piquant salsa verde dressing from What Katie Ate
Tomatoes l Tomato Cobbler from honey & jam
Tomatillos l Enchiladas Suizas with Spinach from Farmhouse Delivery Blog
And last but not least, Apples l Apfelkuchen from Joe Pastry
And that’s all she wrote. About CSA’s for this summer that is. If you have enjoyed reading my posts please let me know below, and keep following along with JYA posts to come.
I’ve been working really hard this summer, so I am incredibly excited for a couple weeks off. You know the feeling. I learned so much and would definitely repeat this summer if possible, but it’s almost time for the leaves to fall and my flight to take off. But no worries–I’ll keep blaggin’ (small inside joke)
Instead of a song to send you into this weekend, enjoy some more fruits and veggies. This week we received more chard and greens (which are already in a quiche), a ruby mixture of different tomatoes and peppers, a gnarly looking sweet potato (which could possibly feed a tiny village), handfuls of okra, a bunch of apples, tons of plums, several zucchini, and both yellow and green flat beans.
Enjoy the weekend!
Guess what guys.
I just received my London address, so naturally you know what I’m up to.
I’m making sure I have an absentee ballot waiting for me so I can V-O-T-E come this fall of course!
While agriculture and the food industrial complex (big words during the summer, I know) are topics rarely the focus of an election, they are important to me. The CSA this summer was a chance to explore a different way to consume the food that grows right here in the US of A. I hope you have enjoyed my documentation each week, and continue to look forward, like I am, to the last few weeks of deliveries before I pack my bags and go to London town.
This week we received yellow and green summer squash in a variety of shapes, red and yellow stemmed swiss chard, funky shaped carrots, an heirloom tomato, a cucumber (that was not around long enough for the photo shoot), a giant red beet, Campari tomatoes (my favorite!!), (pole?) beans, dandelion greens, husk cherries (I have never tasted anything like this, just like a fruit and vegetable hybrid), onions with the greens, and a variety of fruit–like peaches, nectarines, plums, and apples! Goodness, I love New York apples.
Today I ate the opposite of a heathy dinner. I even waited in line for the artery clogging goodness.
I was having major Shake Shack cravings this morning, and my salad at lunch was not enough to assuage it. With a great friend by my side, the line passed by quick and the Madison Square location had ample seating to enjoy a burger and share milkshake dipped crinkle fries outdoors.
But when I came home something a bit healthier was waiting for me, more fruits and vegetables! This week we received carrots, tons of perfectly round baby tomatoes, several cucumbers, a large yellow summer squash, a variety of heirloom tomatoes, plump eggplants, a crinkly cabbage, more swiss chard, shishito peppers (I now LOVE these!), a giant (I think, golden) beet, and a variety of peaches, nectarines, and plums. I think salsa is definitely in our future over here, agree?
Get ready for a quick one!
This week we received a hefty fruit shipment, as well as the usually vegetable shipment with a new ingredient to put to work. For the sweet stuff, we received a mixture of super ripe peaches and nectarines as well as a small melon and one quart of prune plums. For me, I like the smaller sized plums much more than the bigger varieties. They are sweet and perfect for a quick treat, but they also instantly remind me of the plum cake my mom used to make when I was younger. On the savory side we received a bunch of swiss chard, three large red tomatoes, handfuls of yellow baby tomatoes (these are my favorite for snacking!), two types of squash, several cucumbers, thinner Japanese eggplants, and tomatillos! Aren’t the tomatillos precious? Just like wrapped packages they are adorable. We have no plan for them yet, but if you guys out there have great suggestions, comment below. I am always seeking out new inspiration.
Another up close and personal look at what I’m going to be eating for the next couple of days. Thrilling, right?
If there is one thing the CSA we subscribe to gets right, it’s ripeness. All of our fruit and vegetables come ready to be consumed quickly. This can be problematic at times, especially when we forget about the odd cucumber or greens here and there. But this is our first go at this, definitely still learning.
We were so excited to receive our first shipment, but vegetable anxiety began to set in quickly. The challenge was, how could we be inventive with what we were given? Luckily, we seem to be in a transition phase now, because this week we were really inspired by what we received. Already it seems that fresh tomato and basil pizza as well as eggplant parmesan is in our future. With increasingly colorful shipments, it really is hard to not be inspired.
This week we received tons of doughnut and regular peaches, blueberries, several zucchini, tons of baby cucumbers (they would be perfect for pickles!), three plump eggplants, handfuls of baby tomatoes (these were as sweet as candy), two giant heirloom tomatoes, an array of peppers, one large pattypan squash, a bunch of basil, and red and yellow stemmed swiss chard.
Anyone else glued to the olympics? I am totally obsessed like everyone else, but it really stinks how I have to stay away from every single technological device I own to avoid spoilers. My phone buzzed this afternoon with news updates, so I had to shove it to the bottom of my bag.
While olympians are often celebrated for their talent, I find their diets to be the second most fascinating aspect of the games. But while athletes are loading up on protein and carbohydrates, I’m thinking about fruit and vegetables today.
Another shipment came this afternoon with some old favorites and new delights. We received several eggplants, squashes, and cucumbers, as well as swiss chard and lettuce. New this week were tons of shishito peppers and three tomatoes (maybe I was hungry, but these were the best). We also received regular and donut peaches, which I have already attacked as well. Only a few pictures today, but I’m too busy eating everything before taking pictures. Whoops. Not too sorry.
And, we’re back. Back home, but also back to posting.
After a week of eating fried, well, everything I kind of missed our weekly shipments of fresh veggies and fruit. So it was exciting to look at everything, and start to think up ways to enjoy it all.
This week we received a dozen eggs plus tons of eggplant (the crop has grown so big over the past two weeks!), tons of squash, greens, tiny adorable green peppers, lettuce, carrots, dandelion greens, basil (MY FAVORITE!), apricots, and blueberries!