Posts Tagged by CSA

Eat Your Veggies! Robert Treat Farm CSA Weeks 11 & 12

I know this is how nature works, but I hate that the best parts of summer come at the end of the season.  I wish all the awesomeness we’re getting now could last longer than just a few weeks!!  I’ve been making some wonderful eggplant parmesan, big salads and oh yeah, all those leftovers from my BBQ a few weeks ago fed us for quite a few days!




Week 11 brought more lettuce, tons of ripe tomatoes, potatoes and onions.  I also grabbed one of the peppers from Keira to grill up for B…just because I can’t eat them doesn’t mean that he shouldn’t enjoy them!




Week 12 brought more of my favorites corn, carrots and tomatoes, along with some gorgeous swiss chard and savoy cabbage.  I think I’m just going to juice the chard, but I’m not sure what to do with the savoy cabbage besides tons of slaws…any suggestions?   



It was also a fruit week and I was stoked to get 2 of my favs…blueberries and peaches!


I split a lot of the stuff with Keira since I knew we couldn’t finish 6 giant tomatoes.  She was excited because there were bonus hot peppers this week which her hubs LOVES.  I see a lot of spicy dishes in her future.



Only 4 weeks are left of the CSA and sadly the Farmers Market ends next week 🙁  That means no more fresh fish on Wednesday and no more sweet treats like cupcakes or cannolis…well I guess for the second one it’s a good thing, my waist line will be happy.



Hope you’re enjoying the last of what the summer has to offer…it’s been a great year!

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Eat Your Veggies! Robert Treat Farm CSA Weeks 8 – 10

Ready for 3 weeks for delicious veggies and good eats?!  I missed out on week 8 since I was in California which is a bummer since it was full off beets, corn and local blueberries. Well Disneyland and the Games more than made up for it 🙂  


Week 9 brought some new items and bunch of things I couldn’t eat like squash and cukes. I took home Yukon Potatoes, Lettuce, Broccoli and Purple Scallions.  




Keira grabbed up the rest, along with some white pickling cukes which is apparently sweeter than the more traditional green variety.  And then she made pickles…YUM!





Man I really wish I could eat those…I LOVE pickles!  I hate that cucumbers hate me.  Can’t wait to hear how they turn out.

Week 10 has been my favorite week so far.  Not only did we get the a bounty of summer’s best, but it was also a fruit week!  




This basket was HUGE!  There were 8 ears of corn that I split with Keira and a huge bag of plums that we split as well. On top of that I took home the carrots, eggplant, cherry tomatoes and some of the other fruit.


In our weekly email, there was a recipe suggestion for carrot top pesto.  Hmmmmm.  I’ve always just discarded carrot tops so this sounded like an interesting use for them.  I adapted the recipe a bit and was actually surprised at how good it turned out!  Here’s the recipe with a few changes:

Carrot Top Pesto
Yields 1
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Prep Time
10 min
Cook Time
2 min
Total Time
12 min
Prep Time
10 min
Cook Time
2 min
Total Time
12 min
  1. 2 cups lightly packed carrot tops that have been rinsed well and patted dry (discard the thicker bottom parts of the greens)
  2. 1 garlic clove, chopped
  3. 8-10 basil leaves
  4. 3 tablespoons walnuts, toasted
  5. 1/4 cup grated parmesan cheese
  6. 1 tablespoon fresh lemon juice
  7. ground black pepper and kosher salt to taste
  8. 1/4 cup water
  9. 1/4 - 1/2 cup extra virgin olive oil
  1. Place all ingredients except for the olive oil and water into your food processor and pulse until you get a coarse paste. Slowly drizzle the water into the processor, then do the same with the olive oil as you pulse the pesto until you get the consistency of a coarse puree.
  1. The amount of olive oil will vary based on the consistency you want.
Adapted from Sarah McGovern (RAD Living)
Adapted from Sarah McGovern (RAD Living)
RAD Living
I was surprised at how great this is.  Who knew?!?  I mixed the pesto with the tomatoes I had and some mozzarella for a delicious salad!


Oh that delicious plate of BBQ up there?  The tomato pesto salad went great with a pork butt that I smoked and a cole slaw I made with the carrots, scallions and kohlrabi I had on hand along with some cabbage I picked up at the farm.  Can summer never end??

What goodies have you made lately?

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Beet, Fennel & Goat Cheese Salad


There is a serious divide among the general population when it come to beets.  Either people love them (that would be me) or they think they taste like dirt (that would be B).  I don’t get the dirt thing.  Yes, they are grown in the dirt but so are potatoes, carrots, onions, etc…  No one thinks those taste like dirt.  To me, they are sweet and delicious.  

For the past 3 weeks, I’ve received beets as part of my CSA.  Purple beets, golden beets and heirloom candy stripe beets.  YUM. My favorite way to cook beets is to simply roast them with olive oil, salt and pepper.  So I saved all of the beets from the CSA to roast all together so I could have a medley.  Look how pretty!


After roasting, I let them cool and have actually been saving them in the fridge all week.  With some of the other veggies from my CSA, I’ve been making some great salads.  This beet, fennel and goat cheese salad is by far my favorite!  The fennel adds a nice crunch and the tangy goat cheese compliments the sweet beets perfectly!  

Beet, Fennel & Goat Cheese Salad
Serves 4
A delicious and healthy summertime salad!
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Prep Time
20 min
Cook Time
45 min
Prep Time
20 min
Cook Time
45 min
For the salad
  1. 15 - 20 Beets depending on size (any kind works well)
  2. 1 Bulb of Fennel
  3. 1 Kohlrabi
  4. 4 Scallions
  5. 4 ounces Goat Cheese
  6. Arugula (optional)
  7. Olive Oil
  8. Salt & Pepper
For the dressing
  1. 1 Tbsp Dijon Mustard
  2. 2 Tbsp Balsamic Vinegar
  3. 3 Tbsp Olive Oil
  4. Salt & Pepper
Prepare the beets ahead of time
  1. Preheat oven to 450 degrees
  2. Peel beets and place in a roasting pan. Cut larger beets in half to make all the same size.
  3. Toss with olive oil, salt & pepper.
  4. Cover with tin foil and roast for 45 minutes or until fork tender.
  5. Remove from oven and let cool completely. (Beets can be stored for 5+ days)
For the salad
  1. Slice the beets into bite sized pieces.
  2. Thinly slice fennel. (Chop up the fennel fronds too!)
  3. Julienne kohlrabi.
  4. Slice scallions.
  5. Crumble Goat Cheese.
  6. Season with salt & pepper.
For the dressing
  1. Combine all ingredients in a small, sealable container. Shake until combined and pour over salad.
  2. Toss to combine.
  1. All measurements are approximations. Add and/or substitute ingredients as you like.
  2. This is very good combined with grilled chicken or pork!
RAD Living
So, what side of the fence do you fall on?  Do you love beets or do you think they taste like dirt?  Even if you are on the dirt side, I think this salad might win you over…come to the beety side!!!

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Eat Your Veggies! Robert Treat Farm CSA Week 6

The bitterness of broccoli rabe is a perfect pairing with salty italian sausage.  Top it with some fresh, local ricotta cheese and you have a delicious meal!  


Now I have to admit that I did not take into account the saltiness of the sausage and over-seasoned the rabe.  I also added a sprinkling of Parmesan which led to a very salty meal.  Things to remember for the future.  

All the lettuce we had been receiving came in handy over the 4th of July holiday weekend at the parities Keira and I attended.  Look at the delicious salad she made with her iceberg lettuce…definitely not your typical iceberg.


Week 6 of the CSA brought more of our favorite tatsoi and carrots, along with some new veggies like green beans, cucumbers and golden beets.




I swapped out the cabbage and one of the kohlrabi for 2 tatsoi and also took the carrots and golden beets.  I’ve been saving all of the beets I’ve been getting to roast together…that will be happening this week!


Now that the farmstand is open, I’ve been supplementing my share with grape tomatoes, blueberries and other yummy veggies.  Summer rules!

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