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How We Ate Our CSA – Week 29

November 13, 2017 By Kristina McLean

PRODUCE I RECEIVED:

  • black beans
  • carrots
  • chard
  • cornmeal
  • garlic
  • green onions
  • leeks
  • lettuce
  • potatoes, sweet
  • radishes
  • squash, winter

PRODUCE WE HAD:

  • leeks
  • sweet potatoes
  • winter squashes
  • potatoes
  • tons of apples
  • green peppers

WAYS WE’VE USED OUR PRODUCE:

Breakfasts:
Oatmeal with apples

Wednesday 11/1:
Lunch: leftovers
Dinner: Salad with carrots, chicken, green peppers and sesame ginger dressing

Thursday 11/2:
Lunch: leftovers
Dinner: Roast chicken with carrots, green onions and sweet potatoes

Friday 11/3:
Lunch: leftovers
Dinner: Chuck roast “steak” with creamed chard, apple crisp

Saturday 11/4:
Lunch: leftovers
Dinner: Salad with leftover steak, baked potato

Sunday 11/5:
Lunch: eggs, biscuits and strawberry mojito jelly I made in May
Dinner: Out

Monday 11/6:
Lunch: leftovers
Dinner: Out

Tuesday 11/7:
Lunch: leftovers
Dinner: Out

Snacks:
radishes

PUT UP:
n/a

GIVEN AWAY:
n/a

CARRYING OVER INTO NEXT WEEK:

  • black beans
  • cornmeal
  • leeks
  • lettuce
  • potatoes, sweet
  • winter squashes
  • tons of apples
  • green peppers (parents)

WASTED:

  • 3 green peppers

THOUGHTS ON THIS PAST WEEK’S FOOD:

Election day was Tuesday, and I’m been helping a friend run for city council (She won!). My husband took over most of the cooking, and while he’s a great cook, we stuck to pretty easy stuff that would make good leftovers. We also ate out quite a few times (and by eat out – I mean pizza or the taco truck).

Someone once asked me how I could eat chuck roast as steak. It’s one of my favorite cheap “nice” meals. Here’s how: Cut the meat against the grain on a bias, 1/8 to 1/4 inch thick. Make them thicker for more rare meat. Heat a cast iron pan on medium high heat for 5 minutes or until smoking. Cook for about 30 to 45 seconds per side. This will smoke up your kitchen so turn on the exhaust fan.

I don’t have a lot to say about this past week, because we didn’t eat in very much and we made relatively boring stuff. I’m looking forward to cooking more next week.

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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