As the vegetable CSA winds down, I told myself I wouldn't sign up for another one. Despite the vegetables being amazing, and the opportunity to challenge myself to try new recipes and experiment with vegetables I wouldn't normally buy, the box's arrival on Tuesday created two stresses that became worse with a 9-to-5 job: picking up the box added a hour to my commute (downtown and back), and coming up with a plan for the week's meals in the middle of the week.
However, I'm a sucker for local food, and a recent trip to the local grocery store reminded me why I was so excited about getting the boxes in the first place: the produce varies in quality, and it adds another step to think about where it comes from. And while I do indulge in berries flown in from around the world on my morning cereal, I like to try to buy seasonally otherwise. I like the close contact with the source of the food.
So when I saw that Culinarium is offering a winter CSA, I was curious. The bi-monthly boxes would include typical winter vegetables, some hot-house produce, and other local fare (maple syrup, etc.) One plus: they offer delivery for a nominal fee. The downside? Delivery is at noon on Thursdays, which just won't work for us. And the box's arrival is still mid-week. I'm disappointed, but I recognize that it just won't be feasible for us this winter. Instead, I'll try to head down to Culinarium on a regular basis to stock up on what they've got on hand on the weekends. I encourage anyone in the Toronto area to check out this winter CSA, though - I wish we could do it.
The bright spot in this is that the meat CSA is working out very well. It's more manageable because it arrives only once a month, and the fact that the meat is frozen gives a great deal more flexibility with meal planning. I'm already looking forward to my Thanksgiving turkey...
Wednesday, October 21, 2009
Two hauls!
Excuse my laxness in putting up any new posts - this month has been a very busy one. P's grandfather (100 years old!) passed away, then P and I went to London for a week, and then his parents visited for a long weekend. On top of that, work has been ramping up progressively, all with good things - but cooking and taking pictures and posting has been low on the list of activities, after sleeping, patting our cat, and trying to keep up with the laundry.
In any case, the two new CSA portions were picked up yesterday. The penultimate vegetable box, and another big bag of meat. Here's what was in the vegetable box:
A big pile of red potatoes
2 carrots
3 beets
A bunch of Mizuna greens
A Delicata squash
2 onions
A green bell pepper
A Sicilian eggplant
A Tiger baby watermelon
I've amassed a serious squash collection in my cabinet - I don't think I've used any of the squashes we've received yet because I find them a bit of a pain to use, since they can be so difficult to peel and slice up. They also go bad the slowest, so I have more flexibility in when I use them. The next few weeks, though, will be squash-tastic - if you have any squash recipe suggestions, please pass them along.
As for the meat, I'm very excited about using it all. I can't rattle it all off from memory, but there was osso buco in there, and pork sausage, a beef roast I can make a pot roast with, T-bone steaks, and a rack of lamb...the list goes on, but those are definitely my highlights. I think with the beef roast and the assorted root vegetables I've gotten in the last little while, a pot roast is definitely on the list of future posts.
In any case, the two new CSA portions were picked up yesterday. The penultimate vegetable box, and another big bag of meat. Here's what was in the vegetable box:
A big pile of red potatoes
2 carrots
3 beets
A bunch of Mizuna greens
A Delicata squash
2 onions
A green bell pepper
A Sicilian eggplant
A Tiger baby watermelon
I've amassed a serious squash collection in my cabinet - I don't think I've used any of the squashes we've received yet because I find them a bit of a pain to use, since they can be so difficult to peel and slice up. They also go bad the slowest, so I have more flexibility in when I use them. The next few weeks, though, will be squash-tastic - if you have any squash recipe suggestions, please pass them along.
As for the meat, I'm very excited about using it all. I can't rattle it all off from memory, but there was osso buco in there, and pork sausage, a beef roast I can make a pot roast with, T-bone steaks, and a rack of lamb...the list goes on, but those are definitely my highlights. I think with the beef roast and the assorted root vegetables I've gotten in the last little while, a pot roast is definitely on the list of future posts.
Saturday, October 3, 2009
Swiss Chard & Potato Soup
In this week's box (which I realize I never posted about), we got a bunch of Swiss chard. Since the weather has now definitely turned toward fall, it seemed like a good time for some soup. Here's an easy recipe for a hearty, comforting soup that makes a nice centerpiece for a delicious meal. If you're not a fan of bacon, just use a tablespoon or two of olive oil.
Swiss Chard and Potato Soup
2 slices of bacon, cut into 1/2 inch wide pieces
1 leek, sliced thin crosswise and washed thoroughly
1 cup carrot, cut into 1/2 inch slices
2 cups new potato, cut into 3/4 inch chunks
6 cups chicken stock
1 bunch Swiss chard, chopped
salt and pepper to taste
Cook bacon in large saucepan until crisp. Remove bacon from pan; put on paper towel-lined plate. Saute leek in remaining fat until softened; add salt. Add carrot and potato to pot; stir. Add chicken stock, and simmer until the potatoes and carrots are cooked through. Add Swiss chard to pot, and cook for a few minutes until softened. Add bacon back to pot. Add salt and pepper to taste.
Swiss Chard and Potato Soup
2 slices of bacon, cut into 1/2 inch wide pieces
1 leek, sliced thin crosswise and washed thoroughly
1 cup carrot, cut into 1/2 inch slices
2 cups new potato, cut into 3/4 inch chunks
6 cups chicken stock
1 bunch Swiss chard, chopped
salt and pepper to taste
Cook bacon in large saucepan until crisp. Remove bacon from pan; put on paper towel-lined plate. Saute leek in remaining fat until softened; add salt. Add carrot and potato to pot; stir. Add chicken stock, and simmer until the potatoes and carrots are cooked through. Add Swiss chard to pot, and cook for a few minutes until softened. Add bacon back to pot. Add salt and pepper to taste.
Subscribe to:
Posts (Atom)
Posts
