Last year we signed up for a CSA (community supported agriculture) with Katona Gardens in Marshalville. It was a wonderful experience and I highly recommend it for anyone who enjoys cooking with seasonal produce locally grown.
We were also frequent shoppers at the Massillon Farmers Market where we met the Sandbrinks, who always seemed to have the kinds of veggies I love. They had heirloom tomatoes, pretty stiped squash, several varieties of basil, etc.
On a whim I emailed the Sandbrinks earlier this year in case they were considering offering CSA subscriptions this summer since I really liked their produce and they are really close to my house. The good news is that they are starting a CSA, so I signed up right away.
The program is affordable, considering how much we tend to spend at the grocery store. I like my veggies a little less-traveled anyway!
For information on the program, go to:
http://web.mac.com/weedybrinker/Working_Garden/Produce_C.S.A..html
Showing posts with label Farmers' market. Show all posts
Showing posts with label Farmers' market. Show all posts
Thursday, February 19, 2009
Sunday, July 20, 2008
More Squash!
For my birthday this year Richard paid for a subscription to a local farming CSA (Community Supported Agriculture). Each week we can take a short road trip out to Marshallville, Ohio, and pick up locally grown organic produce from Katona's Country Garden.
This week was my first pickup and we received a bag of mixed lettuce, cabbage, basil, parsley, onion, hot peppers, potatoes, and MORE ZUCCHINI!
Between my squash and the zucchini from the farm, I had a couple pounds to work with for dinner. Earlier on Saturday I also visited the farmer's market and picked up some really nice garlic (among other things!)
I adapted a recipe from Deborah Madison's Local Flavors: Cooking and eating from America's Farmers Markets, "Penne with Green and Gold Zucchini and Ricotta."
The recipe calls for a cup of ricotta and freshly grated parmesan (which I omitted to keep it vegan), but Richard added some grated parmesan cheese to his own dish.
I started with the yellow summer squash, zucchini, and pattypan. I cut them into strips:
The recipe calls for either marjoram or basil, and I had basil on hand from the farm. It also calls for 3 cloves of garlic, which I had on hand from the farmer's market.
When I popped out the cloves from the head of garlic it was so fresh and pretty!
I sauted the squash in a pan for about 7-8 minutes, then tossed in the chopped basil and garlic. I then seasoned with salt and pepper.
Here's the final product tossed with the cooked penne pasta! I served it with Italian bread with olive oil with seasonings. It was very easy and very yummy!
This week was my first pickup and we received a bag of mixed lettuce, cabbage, basil, parsley, onion, hot peppers, potatoes, and MORE ZUCCHINI!
Between my squash and the zucchini from the farm, I had a couple pounds to work with for dinner. Earlier on Saturday I also visited the farmer's market and picked up some really nice garlic (among other things!)
I adapted a recipe from Deborah Madison's Local Flavors: Cooking and eating from America's Farmers Markets, "Penne with Green and Gold Zucchini and Ricotta."
The recipe calls for a cup of ricotta and freshly grated parmesan (which I omitted to keep it vegan), but Richard added some grated parmesan cheese to his own dish.
I started with the yellow summer squash, zucchini, and pattypan. I cut them into strips:
The recipe calls for either marjoram or basil, and I had basil on hand from the farm. It also calls for 3 cloves of garlic, which I had on hand from the farmer's market.
When I popped out the cloves from the head of garlic it was so fresh and pretty!
I sauted the squash in a pan for about 7-8 minutes, then tossed in the chopped basil and garlic. I then seasoned with salt and pepper.
Here's the final product tossed with the cooked penne pasta! I served it with Italian bread with olive oil with seasonings. It was very easy and very yummy!
Monday, July 7, 2008
Dinner experment... Garlic Scapes!
This past Saturday was opening day at the Massillon Farmers' Market. I went with Mom and we picked up a few things: garlic, onions, squash, and honey. My one splurge item was a package of garlic scapes.
What are garlic scapes, you ask? The lady at the market explained that it's part of the garlic plant that sprouts above ground and can be cut and used when it's still green and curly. She recommended using them in a stir fry, but after some poking around on the web I found that most people use them to make into a pesto.
Here's an image I found on the web, since I didn't snap a picture before making the pesto:
http://www.pbase.com/mitzi/image/30882112
They are very pretty and look like thick chives with a closed blossom at the top. You cut off the blossom tips before using them. If left in the ground the scapes will open then turn brown.
For the pesto I simply processed them in the food processor with olive oil. I didn't add any cheese to keep it vegan, then Richard added his own shredded Parmesan cheese.
Here's what the pesto looked like tossed with farfalle pasta:
That's the bright green pesto in the bowl in the background, and we tossed it with the pasta, toasted pine nuts, and Richard added cheese.
How did it taste? It had a spicy garlic taste, but much more subtle than straight garlic. I thought it was fairly rich. Richard topped his with a balsamic grilled chicken breast.
I think I'm still a basil pesto girl, but this was a nice change of pace. A very successful experiment!
What are garlic scapes, you ask? The lady at the market explained that it's part of the garlic plant that sprouts above ground and can be cut and used when it's still green and curly. She recommended using them in a stir fry, but after some poking around on the web I found that most people use them to make into a pesto.
Here's an image I found on the web, since I didn't snap a picture before making the pesto:
http://www.pbase.com/mitzi/image/30882112
They are very pretty and look like thick chives with a closed blossom at the top. You cut off the blossom tips before using them. If left in the ground the scapes will open then turn brown.For the pesto I simply processed them in the food processor with olive oil. I didn't add any cheese to keep it vegan, then Richard added his own shredded Parmesan cheese.
Here's what the pesto looked like tossed with farfalle pasta:
That's the bright green pesto in the bowl in the background, and we tossed it with the pasta, toasted pine nuts, and Richard added cheese.How did it taste? It had a spicy garlic taste, but much more subtle than straight garlic. I thought it was fairly rich. Richard topped his with a balsamic grilled chicken breast.
I think I'm still a basil pesto girl, but this was a nice change of pace. A very successful experiment!
Friday, June 13, 2008
Farmers' Market Finds
After work yesterday I stopped by Orrville's weekly Farmers' market. It was fairly small, but that's what I would expect so early in the growing season. I was able to pick up a couple of nifty things, though...
Considering that yesterday was our wedding anniversary, I was so happy to see some very pretty peonies, which were my flowers at the wedding. I just couldn't pass them up!
Below you'll see what I bought:
The strawberries are really quite yummy (considering I'm not really a fan of fruit!) and the cilantro is perfect. I also picked up some asparagus, which is really kindof out of season and didn't look that great, but we'll see how it tastes!
The Massillon farmers' market doesn't open until July. For a list of local farmers' markets, check out http://www.farmersmarketonline.com/fm/Ohio.htm.
Why bother going to a farmers' market? Find out by reading Barbara Kingsolver's newest book, Animal, Vegetable, Miracle: A Year of Food Life.
This is my book club's August selection, and I have to say it's one of the best books I've read in a long time. Click on the title's link to visit the author's website to find out more.
Considering that yesterday was our wedding anniversary, I was so happy to see some very pretty peonies, which were my flowers at the wedding. I just couldn't pass them up!
Below you'll see what I bought:
The strawberries are really quite yummy (considering I'm not really a fan of fruit!) and the cilantro is perfect. I also picked up some asparagus, which is really kindof out of season and didn't look that great, but we'll see how it tastes!The Massillon farmers' market doesn't open until July. For a list of local farmers' markets, check out http://www.farmersmarketonline.com/fm/Ohio.htm.
Why bother going to a farmers' market? Find out by reading Barbara Kingsolver's newest book, Animal, Vegetable, Miracle: A Year of Food Life.
This is my book club's August selection, and I have to say it's one of the best books I've read in a long time. Click on the title's link to visit the author's website to find out more.
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