I do a work share at a local urban CSA in north Minneapolis. I help out with all kinds of things including photography, of course. This past weekend a couple of chefs from the Red Stag Supper Club set themselves up in a makeshift kitchen inside of the McKinley Community building and made numerous delicious meals using what they found in a share box.
I learned a lot, had a great time photographing, and got to sample some amazing food. :)
Oh hi. I’ve been busy. :)
I can’t remember what I’ve made with this. Lots of things. The kale is often used in Dal. The corn is often cooked in the oven along with some small potatoes and chicken sausage. Everything else is pretty varied.
Our garden is giving us entirely too many zucchini and cucumbers. Both of which you see we aslo get from our CSA share. The zucchini is used in place of pasta for simple dishes and lasagna, as well as in fajitas and for brownies. Lately I’ve been juicing cucumbers and drinking the juice as well as making popsicles with it. But the popsicles are tiny. I need more molds to keep up! Our garden has recently started giving us ripe tomatoes. A million, to be exact. I’m borrowing a dehydrator and hoping to do something useful with some tomatoes and zucchini.
Our jungle of a garden:
A giant zucchini:
Olive, quite seriously, enjoying her first corn on the cob:
This week’s share includes carrots, onions, beets, basil, green peppers, sweet corn, eggplant, and cabbage. I was lucky enough to get more carrots and eggplant, as well as okra, kale, and a bouquet of flowers as extras!
In other vegetable news I finally figured out what the mystery squash growing in our garden is.
Peter Pan Pattypan!
And guess what? It’s one of many mystery vegetables growing in our garden from last year’s compost. Including tomatoes, potatoes, onions, and this squash!
Also I have to apologize for falling through in the what did I make with last week’s share portion of my CSA post. I was thrown off one week when we had family in town and am now occasionally left with produce from the previous week’s share when I write the new post so it just seemed too difficult to continue.
Things have been a bit busy lately and I seem to be getting behind in my CSA posts. Not that they’re difficult or anything… Silly me.
So here are photos of our shares from last Saturday and the previous Saturday.
This week’s share from McKinley CSA in north Minneapolis, Minnesota includes green beans, zucchini and summer squash, cucumbers, broccoli, swiss chard, carrots, and onions.
Last Saturday I took photos at the Cityview site and created a detailed smart spreadsheet to keep track of the produce being put into each type of share box on the various pick up dates as well as their weights.
This week’s share from McKinley CSA in north Minneapolis, Minnesota includes Mokum carrots, cucumbers, Swiss chard, peapods, French fingerling potatoes, and my choice of two herbs: mint & rosemary.
Last Saturday I took photos at a few of the sites and then did a lot of much needed weeding at the Cityview site.
How did I use last week’s share?
Red potatoes joined some farmer’s market red potatoes to make a huge batch of baked lemony potatoes.
Beans joined two meals but were cooked the same.. Pretty simply cooked for just a few minutes in a pan with coconut oil and a little pepper and sea salt on top.
Most of the raspberries were eaten by Olive. I bought more at the farmer’s market to include in some quinoa muffins.
We enjoyed some lettuce mix today in a quick salad.
I made beet and carrot soup again.
We ate the beet greens this morning for breakfast – I sautéed them in bacon fat after cooking bacon and added some maple syrup, pepper, and sea salt midway through.
The broccoli is still waiting to be used.
This week’s share from McKinley CSA in north Minneapolis, Minnesota includes broccoli, beans, red potatoes, spring onions, raspberries, basil, lettuce mix, and beets.
How did I use last week’s share?
Tonight I made soup with the napa cabbage – it included red potatoes (farmer’s market), onion, and garlic (back yard).
I made amazing rhubarb crisp.
I made the same bok choy skillet thing that I made last week but I used a different kind of quinoa this time.
I sautéed the mustard greens with garlic and onions as a side last night.
The snow peas were part of a stir fry.
More napa cabbage found it’s way into vegetarian fajitas that were full of all kinds of things like red and green peppers, onions, zucchini, and more!