Lancaster Farm Fresh CSA Week 23

Our catch of the week:

3 lbs. Russet Potatoes – certified organic – Millwood Springs Organics

¼ lb. Bag Sweet Habanero Peppers – certified organic – Railroad Organics

2 lbs. Sweet Potatoes – certified organic – Shady Brook Organics

1 Butternut Squash – certified organic – Shady Brook Organics

1 Head Green Leaf Lettuce – certified organic – Back 40 Ranch

1 lb. Sweet Onions – certified organic – White Swan Acres

1 Bunch Easter Egg Radishes – certified organic – Windy Hollow Organics

1 Head Cauliflower – certified organic – Green Valley Organics

For dinner we roasted some of our newly acquired produce from the CSA including squash, cauliflower, leeks, sweet habaneros as well as some squash seeds and some of Lauren’s festive sweet maple glazed roasted nuts (recipe to come soon I promise!) We served these over top some brown rice and I made a quick raw cilantro pesto.

The pesto consisted of hazelnuts, pecans, cilantro, clove of raw garlic, salt, pepper, and some extra virgin olive oil. Like for any of my pestos, I start blending the nuts first, then add the green herb/veggie which in the case was cilantro, then the salt, pepper, and garlic. Next I blend those ingredients while slowly pouring extra virgin olive oil until the pesto has the consistency that I am looking for. Lately I have been making pesto a bit rustic to give it more texture and its takes a bit less time 🙂 Sorry about the photos, its so dark out side at dinner time these days…

My version:

Lauren’s:

Lancaster Farm Fresh CSA Week 14

This week we got quite the selection of veggies from the CSA.

1 Bunch Dinosaur Kale – certified organic – Farmdale Organics

1 Eggplant – certified organic – Farmdale Organics

its bizarrely huge…

5 Ears Sweet Corn – certified organic – Healthy Harvest Organics

2 Green Bell Peppers – certified organic – Maple Arch Farm

1 Bag Yellow Onions – certified organic – Hollow Lane Organics

2 Packages Sunflower Shoots – certified organic – Eastbrook Produce

1 Butternut Squash – certified organic – Hillside Organics

With all the wonderful produce I threw together a risotto with a chickpea hash with dino kale, green bell pepper, onion, and corn. Lauren had picked up some fresh ciabatta as well. We shared a Belgium ale and watched the new episode of Weeds. It was a good night.

Lancaster Farm Fresh CSA Week 13

Lauren was nice enough to pick up the CSA again this week since I had to work late. Sorry for the mediocre pictures, the suns setting a bit earlier these days. She traded out 1 fennel bulb – certified organic – Autumn Blend Organics for another bag of red potatoes – certified organic – Countryside Organics.

3 mixed summer squash – certified organic – Goshen View Organics

1 bag pickling cucumbers – certified organic – Plum Hill Organics


1 bag cippolini onions – certified organic – Deer Hollow Organics

6 ears sweet corn – certified organic – Maple Arch Farm

1 head of cabbage

1 bag red cylindra beets – certified organic – Rolling Ridge Farm. We have SOOOOO many beets… I was thinking a soup with some but not sure what else so if you have any good idea/recipes/want any let me know.

Lancaster Farm Fresh CSA Week 8 + Zucchini Butter

Since we already had some cucumbers around from last week bounty and Lauren had plans for the zucchini, I swapped out the 3 Green Slicing Cucumbers – Certified Organic – Elm Tree Organics for 3 more green zucchinis. On to the produce.

6 Green Zucchini – Certified Organic – Autumn Blend Organics

1 Bag Potatoes – Certified Organic – Plum Hill Organics

1 Pint Cherry Tomatoes – Transitional – White Swan Acres

2 Yellow Onions – Certified Organic – Rolling Ridge Organics
1 Bunch Beets – Certified Organic – Farmdale Organics

With all the new goods we wanted to feast on the new produce. Lauren found a recipe for a zucinni butter spread type of thing. For it we used:

– 3 medium to small zucchinis
-1/8 c olive oil
-1/8 c earth balance
-2 cloves of garlic
-1/4 t cayenne
– salt and pepper

We first quartered the zucs to shred them in the food processor.
Then drained them by squeezing the juice out in a towel top hurry up the process.
Turn a pan to medium and saute the garlic in the oil/earth balance.
Add the zucchini and continue to stir until they become a spreadable constancy.
Season with salt, pepper, and cayenne (leave out if you don’t want it spicy).

Then use as a dip, spread, or topping to whatever your in the mood for.

Zucchinis quartered ready for the food processor.

Shredded & draining.

The end result, a spreadable zucchini butter.

Dinner for the night. Large sprouted ezek tortilla, brown rice, potato hash, carrots, avocados, nooch, and of course zucchini butter! The spread turned out rich and delicious and will definitely be made again soon if we keep getting the plethora of zucchinis as we have been.