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allandale farm csa, the final week

I can’t believe our CSA is over!!  It was an awesome experience and I loved picking up our produce at the farm each week, but…it was a pretty annoying drive to and from each week.

To me, it was worth it because we received fresh, locally grown produce each week and we were able to create meals and recipes from those.  I used to look through my cookbooks and decide what we were going to make during the week, then buy everything that I needed.  But, by just winging it instead, we have saved so much money!  Instead of just picking up what we need for a certain meal, we created a meal with what we had.  We used more pantry items and created delicious, simple dinners that would fit into anyone’s budget.

I’m sad to see it end, but hopefully we’ll find one closer next year!

Most items that we received this week will last for weeks ahead, such as squashes, onions and garlic.

Apples

Mesclun Mix

Mustard Greens

Carnival Squash

Acorn Squash

Carrots

Onions

Arugula

Radishes

Turnips

Garlic

And…a Carving Pumpkin!!

I can’t wait to carve a pumpkin (and roast the seeds) this weekend!!

allandale farm csa, week 16

Only one more week to go in our CSA!

Our list is getting smaller and smaller, but this week we got some of my favorite things: arugula, apples, greenbeans and radishes!

Carnival Squash

Green Beans

Lettuce Mix

Arugula

Radishes

Potatoes

Apples

Garlic

allandale farm csa, week 15

Only 2 more weeks to go in our CSA!  And, all of the fall produce is coming in full force!  YUM.

Tomatoes

Peppers

Eggplant

Beets

Arugula

Salad Mix

Potatoes

Sugar Pumpkin!!

I’m turning this into pumpkin bread, I think…or maybe a pumpkin risotto?!  You’ll have to wait and see!

allandale farm csa, week 14

Only 3 more weeks to go in our 2010 CSA.  I will definitely be sad for it to come to an end, but am excited to search for more local, organic produce throughout the winter months.

I love fall veggies, like squashes and potatoes.  Definitely comfort food at it’s best. 🙂

Acorn Squash

Arugula

Bok Choy

Tatsoi

Lettuce

Carrots

Summer Squash

Zucchini

Potatoes

Leeks

Turnips

Eggplant

Apples

allandale farm csa, week 13

Technically it is week 16 or 17, but we have missed a few weeks do to being away and just being busy.  So, this was our week 13. 🙂

I am still loving our CSA, but I don’t love how it takes me some extra time to pick it up from the farm.  Something closer would definitely be better.  Oh well, fresh, local veggies are worth it to me.

And, fresh these were.  The green beans were unbelievable!  By far the best we have had.  YUM!

Green Beans

Carrots

Radishes

Potatoes

Kale

Gala Apples – my favorite!!!

It was mini vegetable week – the next veggies are all miniature, but it is hard to tell in the photos!

Pepper

Eggplant

Zucchini

Summer Squash

I can’t wait for more butternut squash and potatoes in the upcoming fall weeks!

allandale farm csa, week 12

We missed last weeks CSA due to late work nights, but this week we picked up some great stuff!

Tomato and beet season is over for us, but the radishes are in full force!  And, they are spicy and delicious.

Radishes

Potatoes

Leeks

Carrots

Basil

Lettuce

Garlic

Cupcakes?! What ARE these?  Is it this baby lettuce we got?

homemade vegetable broth

I absolutely love our CSA.  It helps out the farmers and we get freshly grown produce each week for a fraction of what I would be paying at the grocery store.  However, sometimes when we are away on the weekends, we end up with some extras!

I don’t want those extras (mostly carrots, celery and onions) to go to waste, so tonight I put the past 2 weeks of celery, carrots and onions together to make a homemade vegetable broth!

My plan is to make some soup this weekend, which I will be needing this broth for, so it was perfect timing.

Homemade Vegetable Broth

Ingredients:

  • 1 pound celery
  • 1 pound carrots
  • 1 onion
  • 3 cloves garlic
  • 16 whole peppercorns
  • 1 bay leaf
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/4 cup low-sodium soy sauce

Directions:

Start by washing and chopping your vegetables.

While chopping, add a few tablespoons of olive oil to a large stockpan over medium-low heat.  When each veggie is done being chopped, throw it in the pan and let it sizzle a bit.

Celery

Into the pot it goes…

Onion, very roughly chopped

Carrots, both orange and red

Did you know that red carrots are really orange on the inside?

Throw it all into the pot,

along with 3 cloves of galic (make sure you take off the peel),

16 peppercorns, give or take,

and 1 bay leaf.

Now, add 1 gallon of filtered water.

Turn up the heat and bring the water to a boil.  Then, cover and cook over medium-low heat for 1 hour.

After 1 hour, your broth will look more like this:

That means you did it right!!

Now, add your salt and soy sauce and any other seasonings you may want to add (taste it here to figure it out) and simmer for another 15-20 minutes so the flavors come out.

I cooked my veggie broth in a strainer pot, so that I could do this at the end instead of pouring the broth into a strainer.

It worked quite nicely.  I was left with a strainer full of veggies and a pot full of homemade broth!!

Discard, compost or blend your leftover veggies into a soup.  Unfortunately, mine went down the drain…

But, I was left with a delicious homemade veggie broth to add to my homemade soup this weekend.

Delicious!  And, very much worth the wait.