Summer CSA: Week Two

After only my second pickup, CSA day is quickly becoming my favorite day of the week. Well, every other week, as I decided to only receive food that often since I have to pick it up myself.

Last week was the off week for the food, and I was already questioning my decision to be a part of the less-frequent plan. The first week’s food lasted us one week, so the second week we went to the grocery store, and the produceĀ  wasn’t the same caliber. The grocery store versions paled in comparison to the produce from the farm.

It’s also exciting picking up a box of food and not knowing what’s going to be in it and planning meals based on what I have.

This week’s harvest contained three each cucumbers and yellow squash, two onions, a butternut squash, a bag each of okra and greens, a honeydew and a really heavy watermelon. As if that weren’t enough, I purchased another bag of mustard greens and arugula for cheaper than a bag of lettuce at the grocery store.

CSA week two | Kale and Ale

Week Twos goodies. So colorful!

Because I got busy, I didn’t end up making a lot of new recipes this week, but used the food in recipes I already have or food I already make.

Right after cleaning and putting away all the produce, I made homemade pizza dough for the first time, and we had arugula and (store-bought) portobello pizza. The next night we had tacos with portobello, squash and greens (surprisingly really good). I made muffins with the squash, and a salad similar to one I enjoyed growing up of onions, cucumbers, vinegar, water and sugar. We ate melon until we couldn’t take it anymore, and I froze the rest to make watermelon popsicles and margaritas later (with pictures!).

We needed to use the rest of the produce and other perishable food, but we didn’t have much food left. I found a recipe for an okra bake that called for eggs, cheese and okra. I don’t often eat eggs, but happened to have them in the fridge for some reason, so it worked out well. I found a butternut squash hash recipe, so I made a breakfast of leftovers.



2 lbs. okra
2 tbsp. oil
1 tbsp. white vinegar
4 beaten eggs
1/2 c. Romano cheese
1/2 c. cheddar cheese
1/2 c. Swiss cheese
Wash and dry okra. Cut off and discard ends and slice into thin rounds. Saute okra in oil, add vinegar when cooked. Add the cheeses, saving some to sprinkle on top. Blend eggs in well. Place in greased casserole and top with remaining cheese. Cover and bake at 325 degrees until cheese melts, about 15 to 20 minutes.


From Hungry Girl

1 heaping cup shredded butternut squash
2 tbsp. chopped onion
1/4 tsp. onion powder
1/4 tsp. garlic powder
dash ground cumin
dash salt
dash pepper
Spread the shredded squash out between 2 layers of paper towels. Press down to absorb as much of the moisture from the squash as possible. Repeat if necessary, until no more water can be removed.
Toss squash shreds with onion, onion powder, garlic powder, cumin, salt and pepper. Bring a small to medium pan sprayed generously with nonstick spray (a 1 to 2 second spray) to high heat. Add mixture to the pan and cook for 2 minutes. Flip shreds with a spatula and cook for another 2 minutes or so (until mixture is thoroughly cooked and browned). Season to taste with more salt and pepper.