Saturday, February 26, 2011

Avalon Acres - Winter CSA Recap 2009

I realize I never posted a recap of the Winter season of Avalon Acres CSA. Keep in mind, this was their first year - I think things changed quite a bit last year. Some of you might be able to share how it was different in 2010.Week 1: cornmeal, spaghetti, spaghetti sauce, & peach preserves, green beans.
Week 2 (pictured above): Turnips (with turnip greens), Swiss Chard, Mustard Greens, Popping Corn, Sweet Canned Corn, Canned Tomatoes, Apple Butter, Whole Wheat Fettuccini (not pictured) & canned Tomato Sauce.
Week 3: homemade noodles, cherry jelly, tomatoes, corn, saurkraut, cornmeal, swiss chard, mustard greens, turnips, & green beans
Week 4: canned corn, popping corn, strawberry preserves, sweet potatoes, green beans, whole wheat noodles, bread & butter pickles, acorn squash, little pumpkins, Blue Hubbard Squash.
Week 5: pumpkin, blackberry preserves, corn, cornmeal, green beans, popping corn, fettucini, tomato juice, sorghum & sweet potatoes.
Week 6: blue cornmeal, corn, green beans, hot pickled okra, whole wheat fettucini, stewed tomatoes, & jelly
Week 7: Canned corn (2 sizes), popping corn, homemade pasta, canned tomato juice, peach preserves, apple butter & green beans.
Week 8: cornmeal, corn, popping corn, chow chow, saurkraut, tomato juice, stewed tomatoes, and kudzu jelly
Week 9 (pictured below): apple butter, apple jam, linguini, stewed tomatoes, tomato juice, cornmeal, sorghum, blueberry jelly & saurkraut

Avalon Acres - 2009 Recap

I'm excited about yet another year of the CSA with Avalon Acres. (What's a CSA?) I posted this last year, but wanted to post it again. This is a full year in pictures (missing a few weeks here & there). Although CSAs vary each year, depending on the weather and what they plant, but this will give you a good idea of what to expect if you are in Middle TN. Last year, we got a late start on the CSA, catching only late summer & fall. I will also post a recap of that. I love looking back at what we received, so I hope to take a picture every week, like I have the past 2 years.

These are half bushel shares for Avalon Acres CSA. The season runs May - October. They also offer many other options, including meat, eggs, baked goods, and a winter csa. Although I am a big advocate of CSAs, I do not say that they are best for every family. They are tons of fun, and tons of work. Read my complete list of pros and cons here. Another disclaimer: CSA bushels vary from week to week, year to year, and family to family. Two years ago we received tons of okra. This year we received none. So below should give you an idea of the variety, although not a complete picture.

If there is a link that is wrong, check out the csa labels in the righthand column, or click here.

MAYWeek 2: Radishes, Green Onions, Strawberries, Various Spring Greens, Cabbage, Kohlrabi
Week 3: Mustard Greens, Lettuce, Kohlrabi, Green Onions, Strawberries, Cauliflower
Week 4: (pictured above) Broccoli, Radish, Deer Tongue Lettuce, Red Leaf Lettuce, Spinach, Peas, Garlic Snapes, Herbs

JUNEWeek 5: Various Spring Greens, Peas, Green onions, Cabbage, Kohlrabi, Swiss chard, Broccoli, Potatoes, Strawberries, and Garlic snapes.
Week 6: Purple Cauliflower, Carrots, Onion, Potatoes, Herbs, Cabbage, Lettuce, Peas, Peaches, Green Onions, Garlic Snapes, Greens
http://lifewiththebrocks.blogspot.com/2009/06/csa-week-5-6.html
Week 7: Green Beans, Cabbage, Blackberries, Carrots, Onion, Cucumbers, Zucchini, Beets, Greens, Broccoli, Green Onions, Herbs, Radishes, Onion, Squash
Week 8: Cauliflower, yellow zucchini, garlic, potatoes, green beans, cucumber, cabbage, squash, beets, onion & green pepper.
Week 9: (Pictured above) Green Pepper, Zucchini, Pole Beans, Blackberries, Cucumbers, Potatoes, Corn, Cauliflower, Cabbage, Garlic, Carrots

JULYWeek 11: Green Peppers, Tomatoes, Eggplants, Onion, Purple Hull Peas, Potatoes, Corn, Cantaloupe, Garlic
Week 12 : (pictured above) Wax Beans, Potatoes, Cantaloupe, Tomato, Yellow Tomatoes, Onion, Green Bell Pepper, Squash, Cucumber, Cabbage, Eggplant, & Corn.
Week 13

AUGUSTWeek 14 & 15: Cantaloupe, Eggplant, Green Beans, Pattypan Squash, Green Peppers, Onion, Tomatoes, Cucumbers, Peaches, Squash, Corn & Potatoes
Week 16: (pictured above) Green Beans, Tomatoes (small & big), Yellow & Green Bell Peppers, Corn, Onion, Banana Peppers, Potatoes (2 types), Lemon Cucumber, Purple Eggplant, Cantaloupe & some sort of White Eggplant.
Week 17: pumpkin, butternut squash, tomato, potato, corn, eggplant, cucumber, white eggplant, yellow tomatoes, onion, and green beans.

SEPTEMBERWeek 18: Corn, (Gretel?) Eggplant, Tomatoes, Onions, Green Beans, Green Pepper, Red Bell Pepper, Butternut Squash, and the biggest Cantaloupe ever.
Week 19: Watermelon, Tomato, Potato, Eggplant, Squash, Green Pepper, Green Beans, and Sweet Rolls!
Week 20: Tomatoes, Banana Peppers, Watermelon, Potatoes, Spaghetti Squash, Purple Hull Peas & Yellow Squash Bell Peppers, Raw Peanuts
Week 21: (pictured above) Raw Peanuts, Spaghetti Squash, Tomatoes, Potatoes, Bell Pepper, Pumpkin, Radishes, Cukes & Green Bean
Week 22: Green Beans, Radishes, Pumpkin, Spaghetti Squash, Apples, Zucchini, Pattypan Squash, Green Bell Pepper, Acorn Squash and Tomatoes!

OCTOBERWeek 23 - Cushaw Squash, Pumpkin, Purple Hull Peas, Cabbage, Tomatoes, Peppers, Bell Peppers, and Potatoes.
Week 25 - Chard, Raw Peanuts, Potatoes, Green Bell Pepper, Tomatoes, Pumpkin, Butternut Squash, Cabbage, Crowder Peas
Week 26 (Pictured above): Potatoes, Bok Choy, Butternut Squash, Long Island Cheese Pumpkin, Muscadine Grapes, Tomatoes, Popping Corn & some more of those White Beans.

Will you be doing a CSA this year?

Tuesday, February 22, 2011

Baby J Tries Rice Cereal

With my first 2 children, I was so eager to move to each next milestone. I was ready for them to be eating food, sitting up, crawling, walking...But this time, they just keep sneaking up on me! I'm shocked that she's ready for baby food. I can't believe it...I already feel like time is moving in fast forward! We introduced rice cereal for the first time, and as I expected, it was a big spectacle. I think she liked it.

Wednesday, February 16, 2011

Valentine's Day!

I love Valentine's Day, I really do. I don't want any gifts, but I love the few extra hugs and kisses that come on this day. I hope you had a sweet day!

Friday, February 11, 2011

Thursday, February 03, 2011

Roasted Pea "Pea-zzas" from Martha

I finally got around to making these "peazzas" that I cut out of Martha Stewart Kids magazine about 7 years ago. (What ever happened to that magazine anyway?) We enjoyed them! Keep out the Parmesan and it would be easy to freeze small portions of the pea puree at a time, and throw it in chili, or dark soups for a little added nutrients!
ROASTED PEA PUREE
1 c. fresh shelled or thawed frozen peas
1 tbsp olive oil
salt & pepper
4 oz spinach, blanched & wrung dry (about ¼ c)
¼ c low sodium chicken stock
½ c freshly grated Parmesan

Preheat oven to 350. Toss peas w/oil, season w/Salt & Pepper. Spread on rimmed baking sheet, roast 15 minutes. Remove from oven & cool. Transfer to food processor. Add spinach, stock, cheese. Process unitl mixture is smooth & spreadable.
PEPPERONI PEA-ZZAS
Roasted Pea Puree, 4 pita breads, 1 1/3 c mozzarella, 1 two-inch-long piece pepperoni, thinly sliced

Preheat oven to 450. Spread ¼ c pea puree on top of each pita. Sprinkle with cheese, top with pepperoni. Place on baking sheet; bake until cheese is melted and bubbling, about 5 minutes. Remove from oven, cut into wedges, serve.

Maple Tangerine Carrot Coins

These Maple Tangerine Carrot Coins are in heavy rotation in our house these days. This recipe serves 8, so I often halve it. You can also use orange juice. Also, I usually omit the chives, but they do add a lovely little color to the dish!

4 c (1/8” thick) slices carrot (about 1 1/2 lb)
1/2 c fresh tangerine juice (about 2)
1/2 c fat-free, less-sodium chicken broth
1 tablespoon maple syrup
1 teaspoon butter
1/8 teaspoon ground cinnamon
1 tablespoon chopped fresh chives
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Combine first 6 ingredients in a large nonstick skillet; bring to a boil. Cover, reduce heat, and simmer 2 minutes. Uncover and cook 10 minutes or until liquid almost evaporates, stirring occasionally. Stir in chives, salt, and pepper.