Spain

Spain, a set on Flickr.

PLG CSA: Week 2

1 bunch of Garlic Scapes
Shell peas
1 bunch of Carrots
Spinach
1 head of Lettuce
1 bunch of Kale
2 bunches of Radishes [got an extra bunch from the free bin]
1 bunch of Beets
1 pint of Strawberries
1/2 dozen Eggs
5 lbs. of Coffee

So far I have plans to pickle the scapes and radishes (the pickled radishes I made last week were addictive). I'll roast the beets for a salad, which will include the carrots, shell peas, and lettuce (of course); maybe if I have time to get a mandoline then I'll make beet chips instead...and then there are always Kale chips. Maybe I'll make a frittata with the spinach. And then my favorite strawberry jam; made a batch last weekend along with scones--and now I have the perfect accompaniment for both--COFFEE. Can't wait to make lots and lots of iced coffee . . . hmmm I guess I'll be making some simple syrup too!

Nom nom: Arugula Pesto

Arugula from the Farm at Miller's Crossing

I love the peppery flavor of arugula, so I decided to search for a new way to prepare arugula rather than just throwing it into a salad or wilting it with some hot pasta—why not blend it and use it in place of basil!? I haven't tasted the pesto yet, instead I put it in my freezer for a lazy day . . . there were just too many vegetables to keep me occupied this week. And it's all started over again, with another share . . . I'll have more on what I got in this week's share later. For now here's the arugula pesto recipe:

Arugula Pesto
adapted from Epicurious  

4 cups (packed) arugula leaves (about 6 ounces)[I used the whole amount provided by the farmer]
1/4 cup pine nuts, toasted [I used slivered almonds]
1/4 cup (packed) freshly grated Parmesan cheese [I just threw in chunks of Parmesan and let the blender do the work]
1/4 cup olive oil 

Blend arugula, almonds and Parmesan cheese in processor until almost smooth. With machine running, gradually add olive oil; process until well blended. [note: I needed to add the oil in order to get the processor to start] Season pesto to taste with salt and pepper. (Can be made ahead. Cover and let stand up to 2 hours at room temperature or refrigerate up to 1 day. Bring to room temperature before using.) 

1st CSA pickup of the season!

Red Beets from the Farm at Miller's Crossing

Another season of the PLG CSA begins! 

So let's cut to the chase, here's what I got:

Plus strawberries and a half dozen eggs.

Now the fun begins...I've got to search for some recipes to make sure I use all of my veggies and fruit in a timely manner—the eggs too, since I'll be getting 6 eggs a week for 22 weeks—and I typically use a dozen eggs a month (when I bother to buy them). Something tells me I'll be making frittata's a lot!

So happy to start trying some new recipes this season, especially now that I've invested in kitchen necessities...oh like, mixing bowls and extra counter space (got a kitchen island from a neighbor for $50, thank you neighborhood listserv!).

Pop Culture Confession #1

Confession: I think I may love British television too much...Doctor Who, Top Gear, Sherlock, Downton Abbey, Being Human, The Fades, The Graham Norton Show, Friday Night Dinner...ah, and Luther (oh, Idris). And the one that started it all Absolutely Fabulous!!!

I'm so obsessed that I'm willing to watch anything relating to British television, over and over again. And "Downton Sixbey" is the best thing to watch three of four times a day—mainly for the ending. Always cheers me up before leaving for work, or during a lull, or just because. Love me some Questlove!



So what brought on all of this Brit love...Sherlock's season 2 premiere's tonight! Duh doy (if you don't get that reference, I feel sorry for you).

A New CSA Season is Almost Here!

This is it, my shares (vegetables, fruit, and eggs) have been paid for! I've catalogued all of last year's recipes on Pepperplate, and now I'm ready to tryout even more new recipes this year.

Can't wait for the new season to begin on Saturday, June 9th. I'm so happy that the pick up day has changed from Tuesdays to Saturdays. Now I won't have to agonize over leaving work on time to get my food—or try to think of creative recipes after a full work day. And there's a new gardener! While I only experienced last year's gardener for one season, I've only heard good things about the new farm, Farm at Miller's Crossing.

Now what's the thing I'm most looking forward to...a lower grocery bill. I'm slightly budget obsessed. So much, so that I start savings goals for anything I could possibly want in the future (see left column: Smartypig Widget for next year's CSA, I decided to start early this year!). With single shares through my CSA I cut my grocery bill, and get so much more food in return.

Vegetables
Double Share: $580 ($26.36 per week)
Single Share: $320 ($14.55 per week)

If you're interested in a share, there's still time to sign up for shares. PLG CSA extended their registration deadline to this Friday, May 11th. You can find more information at the PLG CSA website.