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First CSA Pick Up: Fresh Local Produce!

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This weekend was our first pick up of our CSA (Community Supported Agriculture) share at Tangerini's Farm. We decided what better way to eat locally than to buy produce from our local farm in town! This week we got a whole bunch of veggies that we have no idea what to do with, but are excited about looking up fun new recipes! One of the fun parts about the CSA pick up is there is usually a 'UPick' component where we have to go into the field and pick/cut the veggies ourselves! Naomi was skeptical about this as she saw how muddy the field was, but she enjoyed feeding the goats along the way.

Here are some of the items that we got this week. I took photos of the stuff that I wasn't sure I'd recognize once we got home with it! (Not photographed: brussels sprouts, winter squash, onions, potatoes, sweet potatoes, red cabbage & carrots)







One of the foods we got was Kale. I know this is all the rage right now as it is super healthy for you, but we've never had it! So we've been using it in our smoothies this week and this evening I made kale chips - pictured below! It is so easy to make: spray leaves with olive oil & salt. Bake in the oven on a low heat for 10 minutes.



Another new food we got was brussels sprouts. Now the only think I know about brussels sprouts is from Cloudy With A Chance of Meatballs as a kid. It rained brussels sprouts and the people in the illustration had clothes pins on their noses. So needless to say I was skeptical about cooking with these, or even taking them home this weekend! But hey, gotta try new things. SO tonight we found a recipe with butter and maple syrup and toasted pecans and it was SO good. I found the recipe on Pinterest, but it was originally from the Sam's Club website:

Maple-Pecan Brussels Sprouts
Prep Time: 10 min  • Cook Time: 10 min  • Serves 4
Ingredients
1 pound fresh brussels sprouts, halved
2 table spoons butter
1.5 teaspoons apple cider vinegar
1.5 teaspoons maple syrup
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup chopped pecans, toasted

Cooking Instructions
Sauté brussels sprouts in butter in a large skillet for 8-10 minutes until tender. Add the vinegar, syrup, salt and pepper; cook and stir for 1 minute. Sprinkle with pecans.

This is our dinner this evening. Everything is from the CSA!


One thing we're still trying to figure out is how to clean all the leafy greens well so you don't crunch on dirt every now and again...because washing, scrubbing, salad spinning, and/or drying...doesn't seem to cut it!



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