Dana & Zoe Member Diary – Week of Sept 29

1 our haul

My Husband and I have half shares of vegetable, orchard, berry, egg and meat. Below is an example of how we use up all of the goodness!!

Monday night:To tired to cook, so we spent the evening sorting our share and eating leftovers- corn and turkey leg stuffed poblano peppers with tomatillo salsa.

2 Roast chicken and swiss chard

Tuesday: I made herb roasted poussin which was delicious and creamed swiss chard, which was okay, for dinner. For the herb poussin, I used the sage leaves that I froze from an earlier csa pick up and herbs from my garden. The stock used in the sauce was also made from chicken parts and vegetables from our share and then froze earlier in the season.

3 chicken salad

Wednesday: Wednesdays dinner was chicken salad using left over chicken from Tuesday, green peppers, broccoli, red onions and lettuce from this weeks distro. I made a quick dressing with olive oil, white wine vinegar, a serrano chili, garlic, cilantro and salt and pepper.

3a salad prep 3b salad prep 3c salad prep dressing

Thursday: Time to use up some eggs! I found some leeks in the back of the fridge from a previous distro, some how they were still good! So I made an Arugula and leek frittata for dinner. I make a lot of these over the season looking for an easy way to use up the eggs and random veggies I have left at the end of the week.

4 Fritata

Preheat the oven to 375. I sautéed the leeks and a chopped seranno pepper in bacon fat until soft and then added the chopped arugula and cooked until slightly wilted. Next whisk together 6 eggs, 1⁄2 cup of milk, salt and pepper and pour into the pan over the leeks and arugula. Cook on the stove until the eggs start to set, I then tossed in some chunks of goat cheese and placed the pan in the oven for 10-20 min. Cook until the eggs are firm. Yum!

4a fritata prep 4b fritata prep

I also made my first apple pie of the season! I cheat with a premade crust and then peel and slice about 6 cups of apples, and combine them with 1⁄2 cup of sugar (more or less to taste) 2 tbs of all purpose flower, 1 tbs of lemon juice, 3/4tsp ground cinnamon and 1/8 tsp of ground nutmeg. Just dump the apple mixture into the crust and bake at 425 for about 40min (make sure not to burn it) and then let cool for 2 hours. We usually start eating it while its still hot and gooey.

5 Apple pie

Friday: Left over Frittata and pie!

6 Apple maple french toast

Saturday: For late breakfast I made Apple- Maple French toast with the apples, eggs and maple syrup from our share. So So So good! Thanks Martha!

7 Sausage orzo

For dinner I made a version of this recipe for Orzo with sausage and peppers. Substituting a serrano pepper for the red pepper flakes, the Italian sausage from our meat share for the turkey sausage, cilantro for the parsley, and parmesan for the ricotta. I also left out the tomatoes (didn’t have any). I also added in the broccoli from this week for some extra greens. It was delicious!

8 turkey chili

Sunday: I made turkey and pumpkin chili. Not being the biggest fans of turkey, I have been trying to come up with some creative ways to prepare it. For the chili I ground the turkey breast from a previous meat share and use one lb of the ground turkey. I split the rest of the ground turkey into one-pound bags and froze for later use. I used two of the pumpkins to make pumpkin puree (instead of canned).

8a ground turkey

I saved the pumpkin seeds, hoping to plant them in our garden next spring. We made enough for dinner for the next few days.

8b drying pumpkin seeds

We still need to use up the tomatillos and Serrano peppers, so some sort of salsa will be made. Also, between the berry and orchard share, we have more apples than one will ever need, so they have become our go to snack, an apple on the walk to the train in the morning, one with peanut butter as a snack and mixing apple chunks with plain yogurt and honey for an easy dessert.

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