Tomato and arugula pesto focaccia

the blonde tressed runner

Yesterday at 4pm I had a panic attack–What was I going to make for dinner?!  Then I had an idea that I knew I could throw together quickly: focaccia.  I ran into the kitchen, pulled out my breadmaker, and threw a handful of items in the bucket.  I set it to go and less than an hour later my dough was ready!  Voila!  Hubby arrived home stressed out and sort of crabby, so I was so thankful that I had planned something that I know he really likes to eat.  Once the dough is prepared, it goes together very quickly, since there are only a handful of toppings, and it bakes in about 20-25 minutes.  Thank goodness for frozen pesto, too.  What a lifesaver that was!  Everything was from the CSA or my garden, so I’m still making good on my plan to eat mostly local food, too.  That feels…

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Fall Share Week 2 is gorgeous!

I am so excited about this week’s share: pasta, apples, leeks, parsley, and more carrots.  I’m especially excited because Hubby brought home a deer this past weekend, and we are having venison stroganoff this weekend.  The timing of the pasta, parsley, and leeks is perfect.  With steamed carrots on the side…and an apple tart for dessert, perhaps?  Boom!  My work here is done.

We have a nice surprise coming up probably Week 4 with another local product we just discovered!  I’ll only say this–it will be a colorful breakfast treat.  Hmmmmm…..I wonder what it could be?!  I guess you’ll just have to wait and see!

Here’s our latest newsletter

Want to see exactly what we got this summer and how often?  Curious where your food comes from?  It’s all in this newsletter, a summary of the 2015 summer share season!

October20_2015

Fall Share Week 1

Fall is in the air today.  It’s a chilly, overcast, drizzly sort of day.  A great day for soup.  Maybe butternut squash soup?  Potato-carrot soup?  Or how about a butternut squash and kale risotto?  Or maybe roasted carrots and potatoes?  There are several possibilities to use up these beauties.  With tomatoes to remind us that summer hasn’t been gone for too long, we’re off to a great start with our fall share.  More root vegetables and leafy greens in your future for the next 5 weeks!

We made it!! Week 20 is finally here, our last summer share.

It’s been a long time coming, but our last CSA week is upon us at last.  I would be a little sad, except that I’m continuing with a fall share that begins next week, so I’ve got 6 more weeks of goodies coming my way.  If you are one of the 2 dozen or so joining us for the fall share, you probably share my enthusiasm.  For our final week we have red cabbage, beets, cherry tomatoes, green onions, more apples, and, as a surprise, celeriac.  If you aren’t familiar with celeriac, another common name is celery root.  It is a large rooty vegetable that tastes like celery but has a texture more like potatoes.  Try it roasted with potatoes, carrots, beets, and garlic.  Or slice it thin and alternate it in a pan with potatoes for scalloped celeriac potatoes.  I think that’s how I’m going to prepare it–with blue cheese.  Mmmmmmm…

One final note: they forgot to send us the cheese for those of you with cheese shares, so you’ll be toting home extra veggies as a substitute.  Sorry about that little mishap!  Why do those sorts of things always happen at the end?!

I hope you have enjoyed your summer share and if you aren’t joining us for the fall, we hope to see you again next summer!

Week 19–hope you like carrots!

We have a bumper crop of carrots for you this week!  More beautiful, colorful ones like we got two weeks ago.  If you can’t use them all up fresh, slice them and freeze them, then you can have them steamed all winter long.  I also shredded several to use in making carrot cake this winter.  We have some delicious Liberty apples this week as well.  They have a nice tart flavor, so they would be perfect for a pie.  But they are just as delicious for fresh eating!  We round out our last-hopes-of-summer share this week with a mix of tomatoes, tomatillos, and cipollini onions.

Fun share this week is linguine and broccoli raab sausage, so I’m going to use the tomatoes and onions to make a marinara sauce and we’re having a pasta night!  Enjoy!  Next week is our last week so if you want to keep the goodies coming for another 6 weeks, don’t forget to sign up for our fall share!