Lancaster Farm Fresh CSA Week 9

Eric was busy Tuesday night, which meant I was left to pick up the CSA. I hurried home, then walked the few blocks to Almanac Market to pick it up. I was pretty excited about this week’s share, but OH MY GOD MORE ZUCCHINIS. No more zucchinis. Please.

Anyways, let’s get on to the produce.

1 bag white cucumbers – transitional – Liberty Branch Farm

Lancaster CSA Share

1 sweet onion – certified organic – Goshen View Organics

Lancaster CSA Share

1 bag red tomatoes – certified organic – Green Valley Organics

Lancaster CSA Share

1 bag Yukon gold potatoes – certified organic – Hillside Organics

Lancaster CSA Share

2 green bell peppers – certified organic – Maple Arch Organics

Lancaster CSA Share

2 green zucchini – certified organic – Rolling Ridge Farm

Lancaster CSA Share

1 bag shallots – certified organic – Shady Brook Organics

Lancaster CSA Share

2 heads radicchio – certified organic – Bellview Organics

Lancaster CSA Share

1 bulb fennel – certified organic – Autumn Blend

Lancaster CSA Share

On the walk home I started brewing dinner ideas, and was pretty pleased with what I came up with, even though it’s sort of bland.

I made a large salad for us to share using the radicchio, fennel, beets, carrots and lettuce. Topped with an orange vinaigrette.

Lancaster CSA Share

On the side I cooked up some of the lemony potatoes with quinoa.

Lancaster CSA Share

If anyone has any meal ideas with any of the produce, I would love to hear them (ESPECIALLY ZUCCHINI).


10 responses to “Lancaster Farm Fresh CSA Week 9

  1. mmmm. I love zucchini. Have you thought about making a raw zucchini bread/cake? That would be a good different way to use them up. I usually use zucchini, agave, coconut oil (optional but delicious), ginger, walnuts, coconut and some cinnamon. If you have a dehydrator it would probably be even better dehydrated 🙂

    • I made zucchini muffins with them, but perhaps I could do them in bread form. That might be good.

      I have dehydrated so many already! I’ve stuffed myself with dehydrated zucchini chips, so good!

  2. I have never seen white cucumbers before! All your produce looks wonderful.

  3. Here is a Summer Squash Gratin recipe I made last week. It was a recipe I veganized and made into my own. It turned out quite tasty. The recipe can be cut in half and use a 8X8 pan.

    Summer Squash Gratin
    6T soy margarine, plus some for the top
    1 lg yellow onion, diced
    1lb zucchini squash, sliced 1/4″ thick
    1lb yellow squash, sliced 1/4″ thick
    1t salt
    1T nutritional yeast
    1t ground pepper
    2T flour
    1c hot soy milk
    3/4c bread crumbs
    1c Daiya cheeze, mozerella & cheddar (1/2cup each)
    Preheat the oven to 400 degrees F. Melt the margarine in a large skillet. Cook onion until tender. Add the squash and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutritional yeast and cook uncovered for 5 more minutes. Stir in the flour. Add the hot soy milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into a lightly greased 9X13″ cassserole dish. Combine the bread crumbs and Daiya cheezeand sprinkle on top of the squash mixture. Dot with 1 tablespoon of margarine cut into small bits and bake for 20 minutes, or until bubbly and browned

  4. You can never go wrong with spiralizing zuchinni and using it as pasta.

  5. Amber Shea @Almost Vegan

    I love the photo of the quinoa dish.

    You have a dehydrator, right? I’ve been thinly-slicing, salting, and draining my zucchini, then tossing it with olive oil, Braggs (or soy sauce), and a dash of baslamic, then dehydrating for several hours till chewy. It creates an almost jerky-like snack; works with eggplant too. :]

  6. i was even questioning his actions last week when he traded in to get additional zucchini…when i get too overwhelmed i dehydrate mine and save them for winter soup and stews…that’s about when i am ready for them again

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