Tag Archives: vegetables

Taking Stock

Home sick today with wicked allergies. The allergies themselves aren’t the worst part, it’s the drugs! All my prescriptions when taken together (as instructed) equal airheaded, basically drunk Kelly. Not work appropriate.

So I’ve been collecting the bones, parts, and scraps from all of our chickens from Pat’s since May. And my zip bag in the freezer could not fit another scrap in it, so it was time to make some stock. I saved all my garlic and onion peels, parsley stems, and various veggie scraps over the past week, and combined them with some other aromatics–garlic bulb, onions, carrots, green beans, scallions, leeks, a handful of cherry tomatoes, a tiny summer squash–in a large pot with a touch of olive oil (really, only a tiny little bit!).


I threw in a teaspoon of peppercorns and two bay leaves, let the veggies go for a very short time, dumped in “leftover wine” (a term foreign to my vocabulary….), then threw in the chicken carcasses. Sixteen cups of water went in, the temp dropped to low, and the cover went on.

That was like 4 hours ago, and I don’t plan on touching it for another 4.

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Veggie CSA, Week 11


Or, for those of you who like more order:


And that, my friends, is that. Getting hungry just looking at it.

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Veggie CSA This Week

Or, “It’s A Small Week After All.”

We had a few bouts of torrential rain here over the past week or so, and the farm told us via their weekly email newsletter that some crops didn’t fare well and to expect a little less of some stuff this week. Which, actually, works out quite well for moi. Steve’s away on business for the better part of this week, so it’s me, Aggie, and my trusty glock living it up. Just kidding, robbers, I’m scared of guns.

I went to the farm after work today, but not before stopping at home to get the four legged fluff nugget. She is not allowed at the farm, so she just rode down with me–she lurves the car–and stayed in the car while I ran in.

Thankfully for me, the greens were a major victim of the rain, so it wad just one basket this time. That’s enough for two dinner-sized salads. Perfect. There were cute green bell peppers and summer squash, both green and yellow varieties. I tend to grab the tiny ones, but they had some mega sized ones that were “free” (ie, don’t count toward your weighed amount) so I grabbed a big yellow squash, too. There was basil and onions up for grabs, so I grabbed.


I left a few things on the table. Kohlrabi, beets, scallions, and pick your own string beans (the dog was waiting, and PYO can take a while). I just roasted 2 lbs of beets that had been collecting in the back of the fridge for a while, so really, not a single additional beet is welcome in this house for a while.

Looking forward to some salads and maybe some stuffed peppers, and I keep seeing good zucchini and summer squash recipes on Pinterest. Hmm. I’ll be sure to report my findings!

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Veggie CSA Catch Up

Alrightythen. Super quick catch up–mostly photos–of our veggie CSA from Casey Farm. I posted about the first week, but then not about the others. Oops. Bad blogger. Bad!

So, we got:








Lots of greens, alliums, cucumbers, and the start of squash-o-rama. And beets galore.

There are times when we eat all of it, and times when we forget and have wilty or dried stuff lingering in the fridge. Last year, I was a hot guilty mess about waste. Now? Not so much. Enter: the compost bin. We bought a unit at Lowes or HD, and paired with a pail under the kitchen sink, we are able to usefully dispose of scraps and leftovers, sans guilt.

Hopefully I’ll be better about weekly CSA posts going forward. I’m doing the Casey Farm pick up this week, so I promise pictures of that.

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Casey Farm CSA, Week One

Ah, that day has finally arrived. Our first Casey Farm CSA pick up was this afternoon. The farm is pretty close to Steve’s work, so he does the pick ups. I did them for like half of our share last year, so I know what he’s experiencing.

Our farm does not use a box method, but rather has a share barn where every thing is laid out, labeled, and the amount allowed is clearly written above. Some things, like greens, are abundant and are “per basket,” meaning the sign might say “Arugula, 3 baskets,” and the farm provides the basket. Other things are per bunch, or mixed veggies might be “take 3lbs of what you want.” This time of year, they have tons of seedlings left over from the plant sale, so the first week or so might even include a few of those.

The share barn also sells local milk, eggs, cheese, ice cream, bread, granola, and even flowers. It’s one stop local shopping, really.

We get an emailed newsletter every Sunday, updating us on the farm’s goings-on, PYO (pick your own) crops and times, work share options, and most importantly, what to expect that week in the share barn! This way, I can begin to loosely plan menus for the week. Really, I never know what we’ve got until Steve walks through the door.

This week’s haul:


It was a pretty good showing for week one, surely thanks to the balmy winter and spring. It barely fit in one frame, so:




In no particular order, we have:
• sunflower sprouts
• spinach and arugula mix
• mixed field greens
• romaine
• bok choy
• garlic scapes
• radishes
• green garlic
• strawberries

And not seen here, four seedlings each of purple cherokee heirloom tomatoes and cherry tomatoes. Looks like I’ll need more pots!

This is one of the one billion reasons why I love my husband: he knows what I hate to eat and/or cook, and he won’t bring it home (here’s looking at you, kohlrabi!). And on the flip side, he tries to bring home what I love to cook and/or eat (radishes!).

Looking forward to eating all of this up! I’ve got to use up some Trader Joe’s bagged spinach first, but I foresee many a salad in our future. Which is good; I gotta lay off pretty much everything else!

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Forgetful Jones

I’m a wicked Forgetful Jones. I *did* make at least one interesting thing in my laboratory–I mean, kitchen. Inspired by (but of course, not following) a recipe in Plenty, I made this:




It is za’atar spiced roasted eggplant with lemon za’atar yogurt sauce, pomegranate seeds, and pine nuts, served over toasted pita. On the side is lentils with a sheep’s milk cheese crumbles.

It was good. Super filling. Healthy.

It’s getting made again, in some iteration, I’m sure.

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Cookbooks: borderline hoarding

Hi, my name us Kelly and I have a problem.


I’m drowning in them.

TLC is planning a new reality show around my, er, “collection.”

I love cookbooks (short reason? Food porn. Yes.). But I almost NEVER follow recipes. I don’t bake obviously.

My newest acquisition is “Plenty” by Yotam Ottolenghi. It’s all about vegetables, and I started longing for it last summer when we were neck deep in vegetables from our first CSA.


It is a downright gorgeous book. Simple flavorful recipes for omnivores and vegetarians alike. The quinoa, fennel, and pomegranate salad featured in Bon Appetite is amazing (though I don’t see it in the book–google it).

I’ll let y’all know how we use the book during our summer share!

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Our CSAs

As I mentioned in my first post, we are share holders in two CSA programs. This year is our first year participating in the meat CSA with Pat’s Pastured, a local farm that raises beef, lamb, pork, and poultry using pasture practices. If you’re familiar with Joel Salatin, farmer Pat McNiff’s practices have been said to be quite similar. Let the chickens be chickens, the beef be beef, let Bartlett be Bartlett, and pork be pork, etc. (Sorry, my nerd was showing there). The CSA runs from May through October and cost $650 up front. We can expect once-monthly hauls of between 10 to 15 lbs of mixed meat plus a dozen eggs (I think), and we worked it out to be about $8.25/lb. not bad considering that it is local, humanely raised, and delicious. We’ve been buying Pat’s meat at our farmers market for about a year and it makes all other meat taste like old shoes. It’s excellent. Pat’s got a a great thing going in East Greenwich, and he’s overcome some serious NIMBY judgypants folks to bring a great thing to this area.

Our vegetable CSA, which we participated in last summer, is run through Casey Farm in Saunderstown, RI. For about $525, we get a haul once a week for 26 weeks. Keeps us healthy on the cheap!

We’re looking anxiously forward to the start of our CSAs. There’s only so much more frozen and very out of season food I can eat as the weather gets more and more beautiful!

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