Why We're Not Joining a CSA this Year

I've become pretty passionate I would say about advocating to support local businesses, especially when it comes to our own food. I love being able to take my children with me on the weekends to the local farmers' markets in the area, there's really one just about every day of the week. They get the chance to help me choose our produce for the upcoming week plus get to know and understand better where our food comes from and the faces behind those farms.

When we chose to join a CSA (community supported agriculture) three summers ago it was a new concept to me. I had heard of them but didn't exactly know much. Thanks to our local dairy farm's newsletter I heard of some nearby farms taking new subscribers, so I did a little research and immediately wanted to join.

I loved the idea of receiving a designated amount of vegetables each week for our family to enjoy. We paid a flat rate when we signed up, which actually averaged to be less than $20 per week. So from June until October, I would have plenty of fresh, organic vegetables. It also gave us the chance to try veggies we'd never even heard of before. Kohlrabi, anyone?

Not only was the produce of superb quality, but we immediately built a great relationship with our farmers. A husband and wife team that worked hard to provide their customers with quality, organic produce. We also started purchasing eggs and poultry from their farm as well. My girls got to pick out their turkey for Thanksgiving, they thought that was the coolest ever!

As you can see from the pictures above, some weeks we received a large assortment and others were smaller. Of course just starting out in the season, you can expect small portions, consisting of mainly greens. Later in late August and into September your boxes might be bursting. This became a struggle when I started working outside the home full time this past year. I would quickly pick up the girls and then go grab our weekly veggies. With all of our activities plus tending to my own small garden, I wouldn't find enough time to devote to using everything up.

I found myself having to toss food, which I hate! It seemed like such a waste and wasting is not something I like to do.

This summer we've decided to forgo joining the CSA again. We love the farm we supported for two years and continue to purchase eggs and poultry through them, but for now this is what will work best for our family. We extended our garden by just a bit this year, hoping to make it even bigger in years to come. In addition to growing our own vegetables, we'll definitely be taking advantage of the farmers' markets in town. I love the whole experience of shopping from each of the booths. There's nothing better than getting up right away on Saturday mornings and taking the whole family down there to shop.

Here in the Midwest our markets are just getting started, which means CSA's are still possibly taking new subscribers. If you think you might be interested in finding one in your own area, Local Harvest is an excellent tool to utilize. They will help you find local farms in your area, I've even been able to find great resources for meat as well.

Regardless of which route you choose to go this summer, I applaud you for supporting local farmers. To me that's what's most important! And if you are able to grow most of your produce at home, then let me tell you; I am jealous ha! One day I would love to be in that position, but for now we'll just keep doing what works for us.

Ham and Bean Soup

I had every intention of sharing this recipe on Friday with you but things got a little busy over the weekend and it slipped my mind. The girls had Thursday and Friday off from school due to conferences. From Thursday night to Sunday it seemed like we were on the go, but it was a wonderful weekend indeed.

Thursday evening was spent driving all over {at least it felt like it} In between conferences we picked up our very last farm share plus some poultry I ordered from our farmers. The girls were so excited to see our turkey and pick which one we'd take home. They had so many questions and I love their interest in where our food comes from. They've even asked if we can go help work on the farm sometime next summer.

Friday night we picked out our pumpkins at a local patch. Only our youngest would stop to pose for me. I tried to get her to hold her pumpkin but it was too heavy of course so we settled for her mini pumpkin she picked out.

Saturday morning we headed down to the last farmers market of the season, I was particularly happy to find spaghetti squash. Later that morning we participated in our church's trunk or treat, I managed to get one pic of the girls before. Unfortunately it was so cold and windy that day, they didn't want to stand still for long. We'll have to try that again.

Last picture I promise. Sunday night we carved pumpkins at my parent's house, it's been their tradition since our oldest was little. They take the kids to pick their pumpkins out and then my dad carves them with the girls. It's their little thing to do and they all love it!

Okay, back on track now. Growing up my dad made ham and bean soup from time to time, especially after having a nice ham dinner. He'd take the leftover ham and the bone and make soup. My mother-in-law also makes this soup, but she adds potatoes to hers. Which I always thought was interesting. We love this hearty meal in our house, it's not something I make very often but every once in a while we crave it.

We had some extra carrots in the fridge from our produce box so I threw those in as well, they were a perfect addition. Like a lot of meals, I always make this in the crock pot. Let it cook all day, my house smells wonderful and then come dinner time it's all done. I love nights like that.

Ham and Bean Soup

Ingredients:
1 lb. white northern beans
1 ham shank (mine was 1.5 lbs.)
3 potatoes, chopped
2 carrots, chopped
4 cups chicken broth
1 cup water


Directions:
Pour bag of dry beans into slow cooker, cover with water and let soak overnight. In the morning, remove any beans that are broken and drain water. Return beans to slow cooker. Add in ham, potatoes, carrots, broth and water. Stir to combine, then cover and cook on low for 8 hours.

Remove ham and shred meat. Return meat to slow cooker and stir to combine everything. Beans should be tender at this point and ready to serve. Season with salt if needed, but I didn't need to season mine at all.

Pumpkin Oatmeal Scotchies

It seems like it's been so long since I've baked any cookies. Actually I realized I haven't been doing much for baking at all lately. I had eggs in my fridge near their expiration date, that never happens. Since our weather here in Iowa seems to be cooling off and definitely more fall like, I've been itching to start baking with pumpkin. Apples too, pumpkin and apples are the perfect fall baking ingredients!

I took advantage of an activity-free evening in the week and baked these babies up. Sometimes I'm not always sure how the kids will respond to new creations, but they went over very well I must say. The daycare kiddos even got a sampling the next day and approved them.

Oatmeal butterscotch cookies are always a favorite and I really do think butterscotch pairs quite well with pumpkin. The pumpkin helps makes these incredibly soft and moist. They are awesome right out of the oven, when the butterscotch chips are still warm and melted. The recipe yields about four dozen, plenty to share with neighbors or store extras in your freezer for another day. Trust me, they won't last long though!

Pumpkin Oatmeal Scotchies

Ingredients:
2 sticks butter, softened
3/4 cup brown sugar
3/4 cup sugar
1 cup pumpkin puree
2 eggs
2 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2-1/4 cups old-fashioned oats
1-1/2 cups butterscotch chips

Directions:
In a large bowl or bowl of a stand mixer, cream together butter and both sugars until light and fluffy. Add in pumpkin, eggs and vanilla and mix together well. Sprinkle in baking soda, salt and cinnamon; continue mixing. Gradually add in flour and mix until combined. Fold in oats and butterscotch chips. Chill in fridge for about one hour.

Drop dough onto prepared cookie sheets using a medium sized cookie scoop. Bake at 350 degrees for about 12-14 minutes, or just until cookies are set and lightly brown. Let cool on pan for a few minutes before removing to a wire rack to cool completely. Makes 4 dozen.

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In other news:

Here's a peek at what was in our produce box for this week. We're getting close to the end, we should be able to go through October I believe. Makes me a little sad, I love receiving fresh, organic produce each week. But I think I've also done a great job preserving as much as I can throughout the summer, I think we'll be eating pretty well this winter!

I spent much of my day building towers with this little cutie yesterday! I enjoy my Fridays with her and our one-on-one time when the other girls are in school. Although in the back of my mind I knew I had cakes to be baked, buttercream to be made and dishes to be washed; I didn't let that get to me. They won't be little for long and I'll be missing these days far too soon! Have a great weekend!

Tomato-Basil Chicken

So we got home last night after picking up the oldest from cross country practice and then grabbing our weekly produce box. I had chicken thawed out for dinner but didn't exactly know what I wanted to make. That's when this vision popped in my head: panko-crumbed chicken breasts with a little mozzarella cheese then topped with a nice tomato and basil mixture. Screams summer right? Can you tell I'm trying to hang onto it for as long as I can :)

Speaking of veggies, here's a peek at what we brought home yesterday. Carrots, cucumbers, garlic, tomatoes, sweet peppers, summer squash, basil, broccoli, green beans, lettuce and purple cabbage. Another week with a great selection. The basil and tomato immediately were incorporated into our meal. The girls also literally begged to have carrots and broccoli with dinner. They've always been such great fruit eaters but I've noticed how much more they ask for veggies for snacks, this makes me so happy!

Okay back to the chicken. To put it simply, it's really good. Actually I think you should even make it this weekend. Put some of those garden fresh tomatoes and basil to use.  And we all know every thing's a little better with cheese on it right?

Tomato-Basil Chicken

Ingredients:
2 boneless, skinless chicken breasts
2 tbsp olive oil
1-1/2 cups panko crumbs
1/4 cup flour
2 eggs
salt and pepper, to taste
fresh mozzarella slices
1 medium tomato
3-4 fresh basil leaves, chopped

Directions:
Place chicken breasts in between two pieces of parchment/wax paper and flatten them out a bit using a meat tenderizer or even a rolling pin works fine. Set up your dredging station using three small bowls. Place panko crumbs in one, flour seasoned with salt and pepper in another and two beaten eggs in the last.

Take each chicken breast and dip into flour first, then eggs and finally in the panko crumbs. Make sure to cover well with crumbs. Heat olive oil in a medium (oven-proof if you have it) skillet, add chicken breasts when oil is hot. Let cook on first side for about 5 minutes and then flip to the other. Let cook for another 5 minutes, until browned and cooked through.  Place a fresh slice of mozzarella on each piece of chicken and stick skillet in the oven for about 5-6 minutes at 350 degrees, just until cheese is melted.

Meanwhile, chop tomato and basil up and place together in a small bowl. Mix well and season with salt and pepper. When cheese is melted, remove chicken from oven. Transfer to plates and top with tomato-basil mixture.

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Any big plans for the weekend? Our 6-year old is celebrating her birthday tomorrow with some friends. I'll be busy tonight decorating cookie pops for gift bags and then working on her cake tomorrow before the party. It's going to be very unique, she's not a fan of cake so we're making a "fruit" cake if you will. I'll be sure to share pics! Have a great weekend!

Summer Vegetable Tian

Summer seems to be coming to an end, Labor Day has since gone now and the weather seems to be cooling off just a bit. I'm a little sad, I sure hope we can enjoy some nice 80 and 70 degree weather for awhile. Although I am anxious to get baking with pumpkin and apples, I will miss the abundance of fresh summer vegetables and fruits.

We're only halfway through our weekly produce box, we got a late start due to all the rain in the spring time so that makes me happy. We can continue to enjoy these delicious veggies just a little while longer!

I always seem to have at least a few zucchini and yellow summer squash in my fridge at all times. While we have loved grilling them this summer, I thought it would be fun to try them a new way. Roasting the veggies in the oven with spices and a little cheese was a great change of pace and I loved how the veggies were still a little on the crunchy side. You can bake them longer for a softer texture.  The tomato flavor really came through, they were awesome.

My hubby, whom I've never thought to like any vegetables has really enjoyed eating zucchini and summer squash this summer. I'm so glad we signed up for this farm share, it's been such a great way for us to try new things and enjoy good, local produce.

Summer Vegetable Tian

Ingredients:
1 tbsp olive oil
1/4 onion, chopped
2 garlic cloves, minced
1 med-large zucchini
2 med yellow summer squash
1-2 tomatoes
Salt and pepper
1 tsp dried thyme
1/2 tsp dried basil (or fresh, chopped if you have it)
3/4 cup mozzarella cheese

Directions:
In a medium skillet, heat olive oil over medium heat. Add in onion and garlic, let cook for a good five minutes to let onion tender. Transfer to a lightly greased 8x8-inch baking dish and spread over bottom. Set aside. Meanwhile, slice vegetables. Place sliced veggies in pan, vertically, alternating. Season with salt, pepper, thyme and basil.

Cover and bake for 30 minutes at 375 degrees. Uncover and sprinkle with cheese and let bake an additional 15 minutes.

Adapted from: Budget Bytes

Streusel Squash Muffins

I've come to love summer squash but I have to be honest, I've about had enough of it for the summer. We've been receiving at least a few each week in our produce box, we love grilling it and adding it into other dishes but even still this morning I had four in my fridge. And that's not even counting the zucchini- that's a whole different story.

So when Michelle from Simplify, Live, Love posted about these on her facebook page last week, I was very intrigued. Muffins are a favorite around here, I try to keep the freezer stocked with some at all times for easy breakfasts and snacks.

The kids ate these so fast this morning I couldn't believe it! I was a little giddy with excitement. They had no clue these were filled with all kinds of healthy goodness. I think it's just as important for kids to actually eat their vegetables without having to sneak them into their foods, but hey if it works, there's nothing wrong with that.

I got just over two dozen regular sized muffins out of my batch, plenty for me to stash away for another day. I also made some without the streusel topping and the kids loved them just as much.


Streusel Squash Muffins

Ingredients:
2-3 yellow summer squash
2 eggs
1 stick butter, melted
1/2 cup unsweetened applesauce
1 tsp vanilla extract
1-1/2 cups flour
1-1/2 cups whole wheat flour
1/2 cup sugar
1/2 cup brown sugar
1 tsp salt
5 tsp baking powder
1 tsp cinnamon

streusel topping:
1/3 cup flour
1/4 cup brown sugar
3 tbsp butter
3/4 tsp cinnamon

Directions:
Wash and trim ends off of squash, slice into small pieces. Add to a medium saucepan and fill about half way with water, cook over stove for about 20 minutes.

Meanwhile, in a large bowl, combine both flours, sugars, salt, baking powder and cinnamon. Set aside. When squash is tender, drain water and dump into a food processor or blender and puree until it's reached your desired consistency.  In a bowl, combine mashed squash, eggs, melted butter, applesauce and vanilla. Add into dry ingredients and stir just until combined.

Combine struesel ingredients in a small bowl, cut in butter using a fork until mixture is crumbly. Spoon muffin batter into prepared muffin tins, top with streusel topping. Bake at 350 degrees for 15-18 minutes. Remove from oven, let cool for a few minutes and serve. Store extras in freezer for another day if desired.

Adapted from: Spookane Dinner Club

Chicken Pasta Primavera

This time of year I think we've all got tons of veggies from the garden laying around waiting to be used up. At least that's how it's been in my house lately. I really do love it, but at time it can be an overwhelming thought.

One day at lunch last week it consisted of my throwing a bunch of ingredients, namely vegetables, into a skillet and creating the dish you see above. All while crossing my fingers and praying the kiddos would eat it. Some ate better than others but for the most part all five children present gobbled it up. Score for this mom/daycare provider!

I honestly love meals like this, it's what I would call a pantry staple. All ingredients I have on hand and I can substitute for whatever veggies I have in the fridge. Plus the kids and I had a great discussion regarding what vegetables certain animals like to eat. One of my daycare boys ate all of his carrots when we talked about bunnies enjoying carrots too.  We even decided bunnies like zucchini as well. Whatever works!

Chicken Pasta Primavera

Ingredients:
1 tbsp olive oil
1 zucchini, chopped
2 whole carrots, chopped
1/2 cup cherry tomatoes, halved
1/2 fresh green beans
2 garlic cloves, minced
1 tsp. basil
8 oz. pasta (I used angel hair)
1 seasoned chicken breast, cooked (I used an Italian seasoning blend)
Shredded or grated Parmesan cheese

Directions:
In a large skillet, heat olive oil over medium heat, add in zucchini, carrots and green beans. Let cook for about 10 minutes, stirring occasionally. Stir in tomatoes and garlic, let cook for one minute longer.

Meanwhile, cook pasta according to package directions. Slice chicken breast into strips. Add cooked pasta to vegetable mixture, toss to combine. Sprinkle with cheese. Serve chicken over pasta in bowls.

Speaking of vegetables, here's what was in our produce box for this week. A lovely variety! I'm excited for more kale and we even got three different varieties of basil this week. There's a lemon kind that smells wonderful, I can't wait to cook with it!

Garden Veggie Pancakes

This is how I spent my weekend! The girls and I went up to Harper's Ferry with my parents for the weekend; they have a place up there and try to make it up every weekend throughout the summer and fall.

It was relaxing, we had perfect weather and enjoyed a full day out on the water. The girls got to fish, played on the beach, went tubing and enjoyed the beautiful surroundings.

It's back to the grind today and even after going to bed early I'm still tired! They wear me out.

Last Thursday before we left I made up these veggie pancakes using some of our produce box. They made for a  nice little appetizer to our meal and something that most of us really enjoyed.

Before I forget, this is a glimpse of what we received for last week. Lots of cucumbers! I've also been starting to get some in my own garden. I think we'll be eating cucumbers at every. single. meal! The kids immediately ate through the carrots. I did make a small batch of pickles that night, they're pretty good but a little sweet. I prefer dill pickles, so I'll have to tinker around and see if I can come up with a good recipe.

You can incorporate any sort of veggies you have on hand, but I used carrots, zucchini, potatoes and corn. These were so good! The hubby loves hot sauce with just about anything so that's what he topped his with. I enjoyed mine with just a touch of sour cream and salsa. We added just a little bit of cheddar cheese in the batter and they were perfect. I never thought I'd be one to enjoy vegetables this much, but I really do have fun each week creating new dishes that are healthy and good for us.


Garden Veggie Pancakes

Ingredients:
1 zucchini, grated
1 medium potato, grated (I used 2 small new potatoes)
1 medium carrot, grated
2 eggs
1/4 whole wheat flour
salt and pepper, to taste
1 tsp garlic powder
3/4 tsp dried basil
1/4 cup fresh or frozen corn kernels
1/2 cup cheddar cheese
Olive oil, for frying

Directions:
In a medium sized bowl, combine eggs, flour and seasonings. Add in grated vegetables and stir to combine. Sprinkle in corn and cheese and combine well.

In a skillet, heat 1-2 tbsp of olive oil over medium heat. When skillet is ready, drop batter onto skillet and let cook for a few minutes and then flip to other side. Let cook until each side is golden brown, remove to a plate lined with paper towels.  Serve immediately with desired toppings such as sour cream and salsa.

Makes about 12 pancakes. These are best served warm.

Kohlrabi-Apple Slaw

I've been enjoying trying new things from our weekly produce box. I made this slaw last night to use up our kohlrabi from the previous week. Have you ever tried kohlrabi? I hadn't either until last night. It's sort of like a cabbage but many people eat it peeled, raw and with salt like a radish. When I looked it up, many definitions say it's taste and texture is very similar to the stem of broccoli, but much milder and sweeter. I have to agree, it's taste was very mild and mine was really juicy like an apple. Our youngest kept reaching for bites as I was cutting it up, we both enjoyed it raw with no seasonings.

When peeled it looks like this, the flesh is mostly white or a very light green. I peeled mine with a small paring knife, I think a vegetable peeler would work also. I then just cut mine into small matchsticks for the slaw. It's very easy to cut through, so you can slice it for salads or to eat raw.

After doing a little research I decided to go with an easy slaw. I found some with carrots and a creamy mayonnaise based dressing. But really a simple, light salad like this sounded wonderful! With just a few simple ingredients I was able to create a delicious and refreshing slaw that I would love to eat all summer long. I know new foods can be intimidating to try, especially when it comes to veggies. Visit your local farmers' market and find yourself a kohlrabi, I think you'd really love this slaw. It's so simple and perfect for summer!

Kohlrabi-Apple Slaw

Ingredients:
1 kohlrabi
1 apple, I used Gala
1-2 tbsp. olive oil
Juice of half of lemon
Salt and pepper to taste

Directions:
Peel kohlrabi using a paring knife or vegetable peeler, the inside flesh should be a light green or white color. Cut kohlrabi into small matchstick pieces and set into a medium bowl. Cut apple the same way, I left the skin on mine for extra color and nutrition. Add apple to bowl. Drizzle olive oil and lemon juice in bowl. Toss together. Season with a little salt and pepper. Taste and adjust seasonings if necessary. Serve immediately or store in fridge.

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I hope you're enjoying these new healthy recipes. I'm having fun creating new dishes for our family to try. For the most part everyone is liking our produce box.

Well we're off to enjoy our day. Our oldest is in a parade this morning so we're getting around for that. We've got some family in town over the weekend, I think we'll be taking the kids goofy golfing later tonight. That should be fun! Enjoy your weekend!