CSA Bag: Week 4

by Kelli H. on June 22, 2011

I can’t believe I’ve already received 4 CSA bags! One more left and I have to make another payment.  I’m unsure still if I want to continue getting them.  Here’s my list of Pros and Cons.

Pros:

  • Having amazing fresh and tasty produce
  • Having variety with each bag
  • A surprise every Tuesday morning in my e-mail
  • Supporting a local farm 
  • Eating organic and local 

Cons:

  • Price
  • Going to the farm every Tuesday after work

I guess those are the only 2 cons which obviously the pros out weight the cons.  I’ll have to keep thinking about it though regardless.

This week we got…

half a cabbage
3/4 pound lettuce
1 pound cauliflower
1 bunch green onions
3/4 pound broccoli rabe
1 cup Hopi Blue corn meal
strawberry syrup

I can’t wait to try some buttermilk pancakes using the blue corn meal on Saturday and drenching it in the strawberry syrup.

Look at this cauliflower.  I know it’s hard to see but it’s light purple and reminds me of a coral reef! If you click the picture you might be able to see it better. I love eating cauliflower raw.

I should REALLY & I mean REALLY work on my homework right now.  I’m taking an online Microsoft Word class and I have an assignment to work on but I’d rather be blogging.  Mainly because it’s so damn hot outside today.  After my mom and I got back from walking around Spring Lake I made an easy barbeque recipe — SO good too! Something about the sweet mustard with the tangy balsamic vinegar makes this delicious.  Recipe follows and I definitely recommend it.  We make it about 2 times a year in the summer and it’s one I’ll keep making for years and years to come.

Grilled Sausage Subs with Peppers and Onions
Adapted from Cooking Pleasures

4 slices sweet onion
2 medium red bell peppers, each cut into 8 wedges
1 T balsamic vinegar
4 fully cooked sausages
4 hot dog buns
1/4 c honey mustard

1.  Heat grill.  Grill onions and peppers, covered, over medium-high heat or coals 10 minutes or until peppers are charred and onion slices are soft, turning occasionally.
2.  Cut peppers into thin strips. Toss with onions and vinegar in medium bowl.
3.  Meanwhile, grill sausages, covered, 5 to 8 minutes or until browned on all sides.  Grill rolls, covered, 1 to 2 minutes or until toasted.  Spread each roll with mustard; top with sausages, peppers, and onions.

{ 8 comments… read them below or add one }

David June 22, 2011 at 3:52 pm

The CSA Bag is cool, but not knowing what you’re going to get on Tuesday makes it kind of hard to grocery shop on Sundays as usual. It’s probably still worth it just for the fact that I think we end up eating more veggies throughout the week, and we get to try lots of new things we otherwise wouldn’t try. 🙂

I was so sad I didn’t have time to eat one of those amazing Sausage Subs last night! Stupid class making me miss out! Grrr! At least I get one for lunch!

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my little celebration June 22, 2011 at 7:41 pm

Your fresh produce and eats look so tasty! And I hope you DO make the blue cornmeal pancakes and strawberry syrup. That sounds like an AMAZING combination!! I would even think just agave nectar would be amazing on those cakes. Yum!

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Made in Sonoma June 22, 2011 at 7:44 pm

@my little celebration
I might just have to include the blue corn pancakes and strawberry syrup recipe on the blog.

Reply

Made in Sonoma June 22, 2011 at 7:45 pm

@David
I’m glad you were able to eat it for lunch! They were bomb dot com.

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Brittany (A Healthy Slice of Life) June 22, 2011 at 10:07 pm

Oh that looks like a fabulous summer dinner! How fun that you got corn meal, too. I’ve never heard of that in a CSA!

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Made in Sonoma June 23, 2011 at 12:05 am

@Brittany (A Healthy Slice of Life)
Yah, our CSA has given some pretty unique items. haha.

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Jay June 23, 2011 at 10:01 am

wow..absolutely yummmy..
first time here..love your space..
nice presentation..
Am your happy follower now..:)
do stop by mine sometime..
Tasty Appetite

Reply

Made in Sonoma June 23, 2011 at 2:01 pm

@Jay
Thank you! I will definitely be checking yours out!

Reply

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