Roxbury Farm CSA 2013, Week 16 + 2nd Beef Share


I picked up my share much later than usual today (but still with an hour left in the window), and they had run out of potatoes. Apparently this has been a problem all year: people taking more than their fair share, whether it is accidental or intentional. The produce is delivered in large bins, and there is a big sign telling you how much to take of each vegetable. So there’s an opportunity to take more than is coming to you. I don’t care too much about the potatoes, but it still rubs me the wrong way. It’s a CSA, people. Be honest and fair about it.

In addition to 1 quart of potatoes, this week’s share included 2 heads of garlic, 1 head of broccoli, 1 bunch of beets, 7 plum tomatoes, 3 Carmen peppers, 1 quart of slicing tomatoes, 1 pint of saladette tomatoes, 1 small bowl of mustard greens, and 1 small bowl of lettuce mix.

Everything looked particularly beautiful this week:- ruby, lush beets with their greens, smooth and red tomatoes, super-plump peppers, and very vibrant greens.

We also received our second beef share, which included about a pound of ground beef, almost 2 lbs. of sirloin steak, and a 1-lb. porterhouse:


I find the fat content of the ground beef to be higher than what I buy in the store, so I need an alternative to meatballs cooked in sauce — it just gets too greasy. We made some delicious lamb burgers this past weekend and I’m not sure my burger desires have been sated! So perhaps the beef will be made into patties and grilled.

2 Comments September 25, 2013

Roxbury Farm CSA 2013, Week 15


This week we received 1 head of broccoli, 3 yellow onions, 1 bunch of leeks, 3 slicing tomatoes, 1 bell pepper, 3 Carmen peppers, 1 pint golden rave tomatoes, 1 basket of green beans, 1 bowl of broccoli rabe greens, 1 bowl of salad mix, and 1 head of garlic.

I was hoping to get some more squash, but I’ll settle for no more corn. I think we’re officially done with corn for the year, thank goodness. This was a pretty small share, and my fridge isn’t nearly as overflowing as it usually is on Wednesday evenings. I washed the lettuce immediately and along with the broccoli, a pepper, and some tomatoes I made a big salad for dinner. I also washed the broccoli rabe while I had my salad spinner out, so that’s ready to be sauteed tomorrow.

I’m making Smothered Cauliflower with Eggs for dinner tomorrow as well, and I’ll use the yellow tomatoes for that dish.

As for the leeks, well, my son and I have been cracking up over previews of Cloudy with a Chance of Meatballs 2, particularly this little snippet: And that’s all I can think of when I look at the leeks.

September 18, 2013

Roxbury Farm CSA 2013, Weeks 13 & 14


This week our share included 5 ears of corn, 1 delicata squash, 1 bulb of fennel, 1 quart of green beans, 7 plum tomatoes, 1 pint of Golden Rave tomatoes, 3 Carmen peppers, 3 slicing tomatoes, 1 small bowl of arugula, 1 small bowl of spinach, 1 small bowl of salad mix, and a head of garlic.

A lot of the tomatoes are coming to the site split this year, and as a result we’re having trouble with fruit flies. I may need to keep them all in the fridge though that’s not great for their flavor. Can’t stand those little buggers flying around!

You’ll notice there are two bulbs of fennel and in the photo above, and no corn. That’s because I got to use our site’s exchange box for the first time. I really had no desire to pick up my corn, and a member before me had left their fennel in the box for someone else to take. Lucky me! I exchanged my corn for the fennel. The corn is really at the end of the season now, and these ears were sent to our pick-up site with the tops cut off. I’m sure they were starting to get rather gross. I’m going to roast the fennel with some onions and the red peppers tonight, along with the dumpling squash from last week and the delicata from this week.

Speaking of last week, I picked up our Week 13 share just an hour before we headed out to our first Rosh Hashanah dinner, and there wasn’t time for a picture nor did I write down what we received. I know there was corn that I left at the site (all leftovers are donated to a local women’s shelter, so nothing goes to waste), the dumpling squash mentioned above, and otherwise some spinach, lettuce, assorted tomatoes, and garlic. Whatever else was there, I’m not sure — nothing that made it into my Rosh Hashanah cooking.

September 12, 2013

Rosh Hashanah 2013, The Plan


I’ve said this a hundred times already, but having Rosh Hashanah so early that the boys won’t start school until after the holiday is really messing with my head. Usually I can wait until September rolls around and then start leisurely thinking about preparations, but this year the calendar changed and all of a sudden we are days away from our new year. Today, I’m planning some deep cleaning and I’ll be planting a pot of mums — my mom and dad always plant pansies in the spring for Passover, and have mums in the fall for Rosh Hashanah. I like to continue that tradition!

We are hosting the second night of Rosh Hashanah this year, and here is our menu plan. Asterisks mean someone else is bringing it or making it, so I’m just going to ignore it until it’s time to eat!

As people arrive:
Dried fruit & nut platter*, grapes

Holiday meal:
Apples & honey, including creamed honey
Round challah (Peter Reinhart’s (Two-Day) Challah, pictured above)
Smoked brisket*
Roasted chicken
Slow Cooker Ratatouille
Quinoa, Chickpea, & Carrot Salad (but slivered red pepper instead of carrots)
Summer Succotash Salad (suggested by one of my CITK Facebook readers!)
Mustard-Roasted Potatoes
Sauteed spinach with garlic & olive oil

Honey cake*
Apple pie*
Chocolate chip cookies*
Fresh fig sorbet* (maybe — J. is still deciding)
Fruit salad

2 Comments September 2, 2013

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DaraI'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more about me and CITK, and keep in touch:

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