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Week 25: The end is finally here

October 26, 2011 by 2 Comments

IT’S THE LAST WEEK!! Yes, I’m jumping for joy! At one point it honestly seemed as if this day would never come. I’m kind of sad because I really wanted to like this whole experience. But I just didn’t. It got to be more of a hassle than it was worth, especially since week after week we were piling at least half of our share into the Swap Box and barely getting anything in return. So it ended up being a huge waste of money. For what I paid I could’ve gotten organic produce (that I pick) delivered right to my door.  Oh well, lesson learned. It’s time to close this chapter.

This last week is just like the others – more stuff in the Swap Box: Romaine Lettuce, Kale, Green Cabbage and Cilantro.   Mr. Curly Fry was able to get two more Leeks out of the Swap Box. But that’s it.

No major plans for this stuff. I still have a ton of Potatoes left that I really need to use. I cut up the Green Peppers (from last week) and the Mixed Peppers. I cut some into strips and some into small pieces and threw them in the freezer. I figured it’ll be nice to have them later on when I need them.

I plan to incorporate the Leeks into this week’s Souper Bowl Sunday recipe in some way.


  • 1 Head Green Romaine Lettuce - Certified Organic – Bellview Organics
  • 1 Leek – Certified Organic – Certified Organic – Coyote Run Organics
  • 1 Bunch Tatsoi – Certified Organic – Hillside Organics
  • 1 Bag Mixed Sweet Peppers – Certified Organic – Maple Lawn Organics
  • 1 Bag Russet Potatoes – Certified Organic – Bellview Organics
  • 1 Bunch Green Kale – Certified Organic – Eagle View Acres
  • 1 Head Green Cabbage – Certified Organic – Green Valley Organics
  • 1 Bunch Cilantro – Certified Organic – Noble Herbs

  • 1 Bag Heirloom Cranberries – Organically Grown – Paradise Hill Farm – Tabernacle, NJ
  • 1 Jar Red Raspberry Jam – Certified Organic – Oakview Acres

I still have last week’s Cranberries so I think I’ll combine them and make Cranberry Sauce. Does anyone have a tried & true recipe?

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Week 23: What’s in the Box?

October 12, 2011 by Leave a Comment

Week 23. Only TWO more weeks to go! I’m so happy it’s almost over!

More stuff in the Swap Box: Romaine Lettuce, Spaghetti Squash, Cilantro and Radishes.  The only thing I was able to get out of the Swap Box was more Potatoes.

I used the Tatsoi from last week in a Shrimp Scampi dish that I make, and I loved the flavor it brought to the dish. I’ll probably use this week’s Tatsoi when I stuff a beef tenderloin – yum!

No major plans for anything else. I usually use Leeks in soup, so I’ll probably wash, cut up and freeze these leeks for when I need them for a recipe.


  • 2 Leeks – Certified Organic – Coyote Run Organics
  • 1 Bunch Tatsoi – Certified Organic – Hillside Organics
  • 1 Head Green Romaine Lettuce – Certified Organic – Bellview Organics
  • 1 Spaghetti Squash – Certified Organic – Elm Tree Organics
  • 1 Pint Mixed Cherry Tomatoes – Certified Organic – Farmdale Organics
  • 1 Bunch Cilantro – Certified Organic – Noble Herbs
  • 1 Bunch French Breakfast Radishes – Certified Organic – Outback Farm
  • 1 Head Broccoli – Certified Organic – Plum Hill Organics
  • 1 Bag Russet Potatoes – Certified Organic – Bellview Organics

Leeks

Broccoli

Russet Potatoes

  • 1 Bag Golden Delicious Apples – Certified Organic – Oyler’s Organic Farms
  • 1 Bag Red Delicious Apples – Certified Organic – Oyler’s Organic Farms

Golden Delicious

Red Delicious

More Apples. *sigh*

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Week 22: What’s in the [Swap] Box?

October 5, 2011 by Leave a Comment

Week 22. More stuff in the Swap Box: Green Cabbage, Butternut Squash, Radishes, and Cajun Peppers.  The only thing I was able to get out of the Swap Box was more Sweet Potatoes.


  • 1 Bunch Pink Beauty Radishes – Certified Organic – Friend’s Road Organics
  • 1 Head Green Cabbage – Certified Organic – Green Valley Organics
  • 1 Bunch Tatsoi – Certified Organic – Hillside Organics
  • 1 Bag Sweet Onions – Certified Organic – Soaring Eagle Acres
  • 1 Butternut Squash – Certified Organic – Soaring Eagle Acres
  • 1 Bag Cajun Peppers – Certified Organic – Friend’s Road Organics
  • 1 Head Green Leaf Lettuce – Certified Organic – Green Valley Organics
  • 1 Bag Sweet Potatoes – Certified Organic - Eagle View Acres

Sweet Potatoes

More Onions

Tatsoi

  • 1 Jar Organic Applesauce – Certified Organic – Bowman’s Mountain
  • 1 Bag Apples – Certified Organic – Oyler’s Organic Farms

 Apples are coming out of my ears

 I’m going to say it. I’m really tired of Apples.  And it’s only October. But there have been way too many Apples from my Fruit Share. I like Apples. I do. But not when they’re shoved down my throat week after week.

 

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Week 21: What’s in the [Swap] Box?

September 28, 2011 by Leave a Comment

Week 21. Needless to say, more stuff in the Swap Box: Collard Greens. Squash. Acorn Squash. Radishes.  And there was nothing in the Swap Box, so I couldn’t get anything in return for all of the stuff I put in there. Bummer. I’m the prime example of someone who should not be a member of a CSA. Money wasted. Lesson learned.


  • 1 Bunch Collard Greens – Certified Organic – Autumn Blend Organics
  • 1 Head Green Romaine Lettuce – Certified Organic – Bellview Organics
  • 2 Delicata Squash  – Certified Organic – Echo Valley Organics
  • 1 Bag Candy Onions – Certified Organic – Echo Valley Organics
  • 1 Green Acorn Squash – Certified Organic – Elm Tree Organics
  • 1 Bunch Baby Orange Carrots  – Certified Organic – Elm Tree Organics
  • 1 Bag Red Potatoes – Certified Organic – Green Valley Organics
  • 1 Bunch French Breakfast Radishes – Certified Organic – Outback Farm

When they said Baby Carrots, they meant it!

 

Romaine Lettuce


Red Potatoes

Red Onions

  • 1 Bag Gala Apples- IPM – Kauffman’s Fruit Farm

  • 1 Bag Golden Supreme Apples – Certified Organic – Oyler’s Organic Farm

Gala – great snacking Apples!

 

More Golden Supreme

Apples, Apples, Apples. I’m swimming in Apples. I still have a few left from last week. And I even made an Apple Pie. There will be a post on that another day though.

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Roasted Tomato Sauce

September 22, 2011 by Leave a Comment

I had quite a few Tomatoes from my CSA box. Every week I’d get more and more tomatoes. I just didn’t know what to do with them all.  They were all a beautiful shade of red, but you can only eat so many Tomato, Basil and Mozzarella salads before you go crazy!  So I decided to make a Roasted Tomato Sauce out of them. I had a bunch of onions, garlic and fresh oregano from my CSA also, so it worked out quite well.

There are so many different things you can do with tomato sauce. It’s so versatile. We chose to have this sauce on some pasta, but it works so well for pizza, chicken, etc. Adjust the ingredients as you see fit – some people don’t like sweet sauces, some do. I love sweet sauce! So add in more brown sugar if you please!

 

  • 8 large tomatoes
  • 2 small onions
  • 4 cloves garlic
  • olive oil
  • 1/4 cup red wine
  • 6 oz can tomato paste
  • 3 tablespoons brown sugar
  • dash of balsamic vinegar
  • 1 teaspoon + 1 teaspoon fresh oregano
  • salt
  • pepper

 

Preheat oven to 400 degrees.

Line a baking sheet with parchment paper. Cut the tomatoes into quarters, and lay them skin side down. Cut up the onions and smash the garlic and put them on the baking sheet with the tomatoes, making sure it’s all in a single layer. Drizzle with olive oil.  Season with salt, pepper and 1 teaspoon of the fresh oregano.

Single layer on baking sheet

Up close and personal

Roast for about 1 hour and 15 minutes. You want the edges of the tomatoes and onion to start getting brown. Carefully put everything in a blender (Vitamix!!)  or food processor, and pulse until smooth.

Fresh out of the oven

Transfer the pureed contents to your favorite Le Creuset dutch oven and heat over medium heat. Add in the red wine, brown sugar, and dash of balsamic vinegar. Stir. Add in the can of tomato paste and stir until all of the lumps are out.

Let simmer

The tomato paste should thicken it up a bit. Turn the heat down to low. Add salt and pepper to taste. Stir in the 1 teaspoon of fresh oregano and let the sauce simmer for about 25-30 minutes.

Serve with your favorite pasta, or use on some homemade pizza!

 

 

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