Posts Tagged ‘ CSA ’

Week 8 of CSA

Remember those muffins I wanted to make last week? Well, I made them!

BUT, they’re missing something. While they’re edible, they’re simply not delicious. I still have HALF the zucchini left, so I may try other recipes if I get inspired.

This week’s share is awesome!

Eggs, broccoli (normal size, for once), onions, burpless cucumber, and green beans!

As it’s going to be pretty hot in Lynchburg this week, I’m not planning on using the oven, so no special recipes this week, except maybe my Grandmum’s cucumber chicken salad.

I hope you have a great week!

~Amber Joy


Week 7 of CSA

This week’s share is full of HUGE deliciousness.

Two monstrous zucchini (the smaller one is longer than a foot), two giant tomatoes, two onions (one vadalia, one red), two crowns of broccoli (which look minuscule compared to everything else), and one very large bunch of swiss chard.

Again this week all the ingredients are relatively familiar.

I’m thinking about trying this recipe to use up some zucchini:

Zucchini muffins from the Gluten Free Homemaker.

When I picked up the share this afternoon I realized I haven’t even touched the lettuce and arugula, so I think some salads are in order for the rest of this week.

Have a wonderful Tuesday!

~Amber Joy

CSA Week 6 Follow Up

Today is a cool day in Lynchburg, so to take advantage of the cooler house temperature, I’ve already made the Vegetable Tian from For the Love of Cooking! Check it out:

I followed the directions in the recipe exactly, and it turned out delicious! It calls for onions, garlic, potatoes, tomatoes, zucchini, and yellow squash, topped with parmesan – a perfect CSA recipe.

I’m off to figure out what else I can bake on this cool day!

~Amber Joy

PS – Here’s a bonus photo of my cat, Tani:

Week Six of CSA

Before I get into week 6, I bet you’re all dying to know how the GF Chocolate Beet Bundt Cake was – well it was DELICIOUS!!! It wasn’t just me saying this – it was approved by every member of my LIFEgroup, including one dear friend who gags at the thought of ANY vegetables. It was typical gluten free, though, with less moisture and more density. The taste, however, was delicious. The beets could be seen, but not tasted, and the chocolate was strong, but not overwhelming. So, if you hate beets, but get stuck with some for any reason, make this cake!

Now, onto this week’s share – it’s a winner!

This week we have received arugula, lettuce, yellow squash, zucchini, and eggs. Doesn’t it all look delicious? And everything is a “normal” ingredient that I don’t have a problem with.

Here are a couple of recipes I’ll probably be trying out:

This yummy looking Vegetable Tian from For the Love of Cooking.

This Warm Bean and Arugula Salad, published by the Huffington Post.

It should be another delicious week!

~Amber Joy

Week Five of CSA

This week’s share is an interesting one:

Beets, Onions, Cilantro, Strawberry Jam, and Eggs

The big problem is the beets… I have never liked them, so what can I create that will make them tolerable?

Please, please, please leave me some suggestions! Or, better yet, come to Lynchburg and take them off my hands.

~Amber Joy

Week three of CSA

First of all, I’d like to report back on the Real Simple recipe I was interested in trying. I made it for lunch today, and it was DELICIOUS. My only complaint is the chickpeas were a bit dry, but I blame that on the fact that they were out of a can – totally not my fault as the chef.

Turns out that sautéed Swiss Chard is super delicious – way better than the chips I made last week!

I cooked it for myself and my roommates, and all three of us deemed it a great success. It’s a definite make again and again recipe.

Now for this week!

May 15 – Golden potatoes, (the biggest) Cabbage (I’ve ever seen in my LIFE), Cauliflower, Apples, and Broccoli

That cabbage is bigger than my head, probably times two. Unfortunately, I don’t like cooked cabbage AT ALL, nor do I like coleslaw, so I guess I’ll be eating it raw… One way my mom served cabbage to me when I was growing up was one leave folded in half, with peanut butter between the halves. Sounds super weird, but it’s a favorite of ours. I actually had it for dinner tonight! Everything else is normal food, so no special recipe goals this week except maybe one from Real Simple – Mac and Cheese with Cauliflower.

Have a delicious week!

~Amber Joy

Weeks one and two of CSA

I am a part of a CSA here in Lynchburg from Lynchburg Grows.

What is CSA, you ask? It’s Community Supported Agriculture – for a set period of time you get weekly amounts of fresh, pesticide-free food from local farmers. This helps out local farmers, and also gives your tummy a treat. It’s also super fun to get ingredients that you have never heard of, forcing you to stretch your culinary skills and palate.

I’ve joined Lynchburg Grows, which is a company that grows their own stuff and also networks with several local farmers, giving us great variety each week. It runs May 1-October 31, meaning I have 27 weeks of this deliciousness to look forward to!

Each week I plan on posting a picture of my goods, and possible recipes/outcomes.

Here are the first two weeks:

May 1 – Spring Onions, Swiss Chard, Spinach, Fresh Eggs, and Strawberries

May 8 – Fresh Eggs, Kale, Strawberries, Swiss Chard, and Gouda!

Because of finals I haven’t experimented much with these ingredients, but have made swiss chard chips, which are actually pretty good!

I’m planning on making Chickpeas with Chard and Pan Roasted Tomatoes from Real Simple this weekend. I’m excited!

25 more weeks!

~Amber Joy