What’s in the Bag(s)?

Koch Week 1

I thought I’d show off what we received in our share bag last week and what my menu plan for the week was.  I know I’ve always been curious what other CSA shares contain, but up until now I had only ever had the one from the Monroe’s in Colorado.  Also, the blog, In Her Chucks, has more than once invited me to be a part of her CSA box roundup, so I thought I’d finally take her up on it.

From Koch Ranch, we are receiving the full-mixed share which means vegetables and grass-fed meat.  Since my camera is NOT behaving, and only wants to take blurry pictures indoors, here is a list of this week’s vegetables:

A bag of okra, four turnips with lots of greens, four saucer squash, four yellow summer squash, two green bell peppers, small bunch of kohlrabi greens, carrots (with tops), small bunch of chard, one eggplant, a pint of tomatoes, one red onion, two pickling cukes, two fancy cukes (I think, I’m not positive), one kohlrabi, a watermelon, a honeydew melon, four peaches, and bunches of herbs: garlic chives, purple basil, another kind of basil (not sure what), parsley, sage, and some tiny hot peppers.

The meat comes frozen.  Our share includes three meats per week, with a dozen eggs substituted for one of the meats every-other week.  This is a three meat week:  1.25 lbs polish sausage (beef & pork), 1 lb lamb chops, and 1 lb feral swine kabobs.

Feral Swine

Ok, two out of the three of those are new to me.  I’ve never cooked lamb before last week, and certainly not feral swine.

I decided to save the swine kabobs for something later – maybe some pozole in the fall or on a cooler day.  I also had some  kale and mushrooms in the fridge that needed to be used, as well as some potatoes and onions in the pantry and some chicken in the freezer.  Our half-a-week’s dinner menu looks like this:

Sunday: Polish sausage with potatoes, onion and turnip greens.

Monday: Ratatouille with pasta: eggplant, squash, peppers, basil, and tomatoes; peach cobbler for dessert.

Tuesday: Grilled lamb chops and okra with squash fritters.  Watermelon for dessert.

The rest of Sunday’s share was used primarily during lunches and snacks this week.  The kids killed off the carrots the day we got them during lunch.  The tops we donated to some neighborhood chickens.  We made a cobbler with the peaches so they could easily be shared (there were only four peaches and there are five of us).  They were so sweet fresh it was almost a shame to bake them.  Tuesday’s grilled lamb was just delectable.  We’ve decided we love lamb.  More lamb please!

Scott Arbor Week 1

We received our second CSA share of the week on Wednesday night.  This one is an all veggie share from Scott Arbor.  We got 3 large burpless cucumbers, 2 eggplants, a large bag of basil, two colored bell peppers, tomatoes, a honeydew, a zucchini and a yellow squash, and a bunch of yard long beans.

Wednesday: Steamed eggplant and mushrooms with peanut sauce and coconut rice.

Thursday:  Mustard grilled chicken with chard, kale, onion sauté, and mashed turnips and potatoes.

Friday:  Grilled pizza with fresh tomatoes, basil and sweet peppers

Saturday:  Black bean-zucchini tacos with bell peppers and Spanish rice.

The yard long beans and cucumbers made a lunchtime (dis)appearance.  Extra basil went into pesto for the freezer.

We picked up our second share from Koch Ranch on Sunday.  I’ll post pics later in the week so you can compare week to week along with me.

Are you participating in a CSA?  What does your share look like, and what are you doing with it?  Have any killer feral swine kabob recipes to share?

About these ads
Categories: CSA, Menu Planning | 6 Comments

Post navigation

6 thoughts on “What’s in the Bag(s)?

  1. What a blast to get two shares on different days!

  2. Cynthia in Denver

    We ate our csa eggplant last night with a new recipe (thank you Martha) … It was a meal in itself and done on the grill … no hot kichen!!! yeah! and Yum!!! Here it is (I substituted red onion for shallots and currants for raisins as that is what I had in the cupboard. Also red wine vinegar for sherry wine vinegar works lovely too): http://www.marthastewart.com/342226/spicy-seared-eggplant

    • Yum Cynthia. I used a Martha recipe too last week for eggplant. The steamed eggplant & mushroom recipe.

  3. WOW! That is some cucumber :)

    Thanks for sharing and linking up!

  4. Pingback: Bacon Dove Poppers and an Update | The Lazy Homesteader

What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Proudly powered by WordPress Theme: Adventure Journal by Contexture International.

Follow

Get every new post delivered to your Inbox.

Join 3,436 other followers

%d bloggers like this: