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How We Ate Our CSA – Week 27

October 30, 2017 By Kristina McLean

PRODUCE I RECEIVED:

  • arugula/beet greens/lettuce
  • carrots
  • chard/kale
  • eggplant
  • garlic
  • green onions
  • leeks
  • okra
  • peppers, sweet
  • spinach
  • summer squash
  • sweet potatoes
  • tomatoes, cherry

PRODUCE WE HAD:

  • pumpkins
  • onions
  • Galeux d’Eysines squash
  • carrots
  • potatoes

PRODUCE WE BOUGHT:

  • cowpeas

WAYS WE’VE USED OUR PRODUCE:

Breakfasts:
Oatmeal with apples

Wednesday 10/18:
Lunch: leftovers
Dinner: Greek salad with chicken, feta, sweet peppers and pepperoncini

Thursday 10/19:
Lunch: leftovers
Dinner: Pork chops, baked potatoes and sauteed spinach

Friday 10/20:
Lunch: leftovers
Dinner: Arugula & steak salad, apple crisp

Saturday 10/21:
Lunch: leftovers
Dinner: Taco truck!

Sunday 10/22:
Lunch: leftovers
Dinner: cowpeas and cornbread, fried okra

Monday 10/23:
Lunch: leftovers
Dinner: Spicy Peanut Stew With Ginger and Tomato (eggplant & squash)

Tuesday 10/24:
Lunch: leftovers
Dinner: Spinach, bacon and chicken salad

Snacks:
cherry tomatoes
Carrots

PUT UP:
Froze leftover Spicy Peanut Stew

GIVEN AWAY:
n/a

CARRYING OVER INTO NEXT WEEK:
chard
leeks
sweet potatoes
pumpkins
onions
Galeux d’Eysines squash
potatoes
tons of apples

WASTED:
nothing

THOUGHTS ON THIS PAST WEEK’S FOOD:

We headed out to Kyle Carver Orchard this past week and stocked up on apples. I got half a bushel of Stayman Winesap to make apple butter and applesauce to can. We tried a new kind last year called Carousel which is amazing, so we got half a bushel of that. Madeline ate two giant Strawberry Apples, so a 1/4 bushel of them and a quarter bushel of JonaGold for pies. I always buy way too many apples whenever we go here, but Madeline looks like she’ll help us put a dent in them this year. Kyle Carver is a fall tradition for us. We pack a picnic and head to someplace a little off the beaten path, usually Cosby. We hike and fish a little, and then head to the orchard for apples and a fried pie. It’s a great way to celebrate fall.

I will be buying cowpeas (or as we call them – shelly beans) until there are no more left at the market. Madeline through shelling them was the absolute best thing in the world. We threw a quilt on the floor, and she went to town. She absolutely loved them too which was surprising because she’s not usually big on beans. I make mine a little differently than most Southerners. I don’t like cooking them for ages. They’re too delicious to do that too. I usually render a little bacon fat (although olive oil is great too) and saute a chopped onion in it on medium until it starts to get a little brown. Sometimes I’ll add sweet pepper and/or carrots. When the onion is starting to brown, I add 2-3 minced garlic cloves, saute that for a minute. Then I add chicken stock, thyme and the beans. I bring them to a simmer, cover and let them cook until they’re starting to get tender. Then I add chopped tomato. Canned will do. I take off the cover and let them cook down for a little bit. It always amazes me how something so basic can taste so great.

The spicy peanut stew was good, but not great. I don’t think I’d make it again.

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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Corryton, Tennessee 37721
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