December 14, 2009

CSA Delivery Returns

We got so much stuff I can't even fit it all in the picture. We haven't gotten a delivery in four weeks, and we sure have missed it. We've been getting a CSA (Community Supported Agriculture) delivery since May, and both my husband and I really love it. Just yesterday he mentioned he was getting low on extras for sandwiches and burritos.

One of the perks of living in Southern California is getting such a wide variety of organic local produce. This week we got (roughly clockwise from the back): romaine lettuce, broccoli, beets, kale, cauliflower, rainbow swiss chard, red onions, carrots, another green with yellow flowers (the list isn't posted online yet), acorn squash, cabbage, pears, tangerines, radishes, red potatoes, and a chocolate/cranberry cookie.

I haven't planned a menu yet, so if you have any ideas for any of this, let me know. I'm a bit overwhelmed and will probably give some of it away. Because of the holiday, we have ten days to use this all up.

Getting this delivery is helping us eat more healthfully, and also eat less meat. And it's no more expensive, because I've been spending the same amount or even less every month on groceries. Click here if you want to learn more about CSA and find one in your area.

Going to a Farmer's Market is another great option for getting fresh local produce. Do you belong to a CSA or shop at a Farmer's Market? Tell us about it in the Comments section. And let me know if you see the ingredients for a favorite dish. I'm low on ideas this week because my mind is on other things.


Atom Salad said...

that green stuff with yellow flowers looks like broccoli rabe. yum!

Jen said...

Baked pears are a delicious and simple side dish/dessert! Here's a simple recipe from

Good luck! Your CSA looks amazing!

Castal said...

I tend to toss things like greens, carrots, onions, taters,cabbage and sometimes beets into a large pot and make stew. Winter squash (especially acorn and butternut) I cut in half and scrape out the seeds, then I add some butter, brown sugar, and cinnamon to the well and bake till squishy.

I myself am having trouble keeping up with the amount of fruit that we have been getting recently, especially the pears. I need to make up a big pile of fruit crisp for a party tonight to use up an entire fruit bowl of CSA goodness before it goes bad. It has been soup season here, so the veggies have been no problem to use.

Marie-Josée said...

Hi Angela,

Here are two ideas for your lovely veggies: Each week I make a large soup with broccoli, kale, chard, spinach, leeks, carrots and potatoes. I just sauté the leeks in butter, add all the other veggies and cover with chicken stock, boil, then simmer and voilà ! I purée it with a hand blender and we have a large bowl with supper. Yummy ! You can freeze portions for later as well. And its really healthy too. I recently read that many veggies provide more antioxidants when they are cooked than when eatan raw (Dr Fuhrman). Plus cooking makes the nutrients easier to assimilate. I Would make a salad with the beets, they are delicious and such a festive colour.


Angela said...

I hope this doesn't happen to my readers very often! I made a comment answering everyone's comments, and it didn't take!

I'll try again...

Thank you all so much, I'm going to try all of your great ideas.

Atom Salad- yes, it was broccoli rabe, and I tried the chow recipe and it was delicious! I left out the anchovies because we didn't have any, and it's Meatless Monday. And it was on the table in 20 minutes, and my husband and I both loved it. The red pepper flakes really made it special. Thanks for figuring out our dinner!

Jen- Thanks for that- I know we'll be getting a lot of pears for the next few months so I'll definitely try that recipe.

Castal- yes, I was thinking of a soup or stew. And I will bake the acorn squash on its own because it's my favorite. The fruit crisp sounds good!

Marie-Josee- That's a great idea, and exactly what I'll do. After 3 or 4 nights, most of what we don't eat will go into a pureed soup to be eaten during the busy week leading up to Christmas. Thanks so much!

Thanks again everyone, I really appreciate your suggestions, and I'll be trying all of them!

JanKnitz said...

I heard about this radish dip on the Splendid Table podcast and I'm dying to try it myself:
Sounds perfect for a holiday potluck.

Last night we had roasted organic beets with our dinner--mmmmmmmmmmmm! A little salt and pepper is all they need.

Marie-Josée said...


Can you provide the recipe for your roasted beets, it sounds delicious.



Angela said...


I made roasted beets last night- I just put them in a 400 degree oven for about an hour in a baking dish sitting in about half an inch of water. I covered the top with foil for most of the hour and took it off the last 20 min. or so. Then I let them sit a few minutes before peeling off the skins- they come off easily as they're cooling. Mine also just needed salt and pepper.