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How We Ate Our CSA Share – Week Eleven

July 12, 2017 By Kristina McLean

PRODUCE I RECEIVED:

  • beans
  • carrots
  • cucumbers
  • eggplant
  • hot pepper
  • leeks
  • lettuce
  • onions, red heirloom and sweet white
  • peppers – green
  • potatoes
  • scallions
  • summer squash
  • tomatoes

PRODUCE WE HAD:

  • kale
  • lettuce
  • cucumbers – 3
  • leeks
  • cabbage – 1 small head, already shredded
  • purple beans – .5 bags

WAYS WE’VE USED OUR PRODUCE:

Wednesday 6/28:
Dinner: First BLTs of the year!

Thursday 6/29:
Lunch: Salad with chicken, tomato, cucumber and sweet onion
Dinner: Spaghetti with fresh tomato and basil

Friday 6/30:
Lunch: leftovers
Dinner: Cucumber Gimlet with Hot Pepper & Cilantro Simple Syrup, Bread, Cured Meats and Cheese

Saturday 7/1:
Lunch: Pastries from the Farmers Market
Dinner: Ribs, Tomato and Zucchini Casserole With Crisp Cheddar Topping (I subbed in olive oil for the butter), Grilled Corn on the Cob

Sunday 7/2:
Lunch: leftovers
Dinner: Oven-Roasted Chicken Shawarma with White Sauce, sumac roasted carrots

Monday 7/3:
Lunch: leftovers
Dinner: Pork Gyros, cucumber salad, and Greek braised green beans and potatoes

Tuesday 6/27:
Lunch: leftovers
Dinner: Ribs and leftover green beans

Snacks:
kale chips

PUT UP:

GIVEN AWAY:

CARRYING OVER INTO NEXT WEEK:
beans
cucumbers
eggplant
green pepper
leeks
potatoes
scallions
summer squash

WASTED:
half a head of lettuce
shredded cabbage

THOUGHTS ON THIS PAST WEEK’S FOOD:

The first BLT of the year is always worthy of celebration. We bought Bentons bacon, cracked open a bottle of Cave and lived it up.

The tomato and zucchini casserole was fantastic. It reminded me of a savory crisp, and it’s definitely a technique I’ll try with other vegetables. We really enjoyed the chicken shawarma and pork “gyros”.

Here’s how I made the Greek green beans. I used a fairly high amount of olive oil. I lightly browned a chopped onion in it. I then added the green beans and a large, cut up potato. Since we had already eaten our tomatoes, I threw a can of diced tomatoes in it and added salt and oregano. Then I cooked it on low heat for a little under two hours. I used to only cook green beans until they were crisp tender. I still enjoy them prepared this way, but I find myself preparing slow-cooked green beans and roasted green beans much more often.

I bought sumac a while back, but haven’t used it. I wish I had, and I’m going to make myself out of my spice rut more. The carrots were great.

I hope you all had another great week filled with great food!

Kristina


Filed Under: Eat your CSA

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“The care of the Earth is our most ancient and most worthy, and after all most pleasing responsibility. To cherish what remains of it and to foster its renewal is
our only hope.”

-Wendell Berry

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