Category Archives: CSA

Food Porn: Green Beans with Pink Potatoes and Double Smoked Bacon

I’ve fallen behind in updating again. Here it is week 10 of the CSA, and I haven’t reported on what I’ve been getting in the boxes and at the farmer’s market, and honestly I can’t remember every single thing. Over the past couple of weeks I’ve been getting tons of summer squash, tomatoes, green beans, basil, swiss chard, etc.

Last week was wonderful. We got both regular green beans and burgandy green beans in the CSA box, and at last week’s Clintonville Farmer’s Market, I picked up some pink fingerling potatoes from Arbor Hill Organics. They seemed far too precious to waste in a dish that would cover up their natural flavor, so I picked a dish from my youth that my grandmother used to make for me, and modified it to be slightly healthier (hers used to have a cream sauce).

Green Beans, Potatoes and Bacon

To make this dish, I boiled together the potatoes, the green beans, and double smoked bacon until the potatoes were done, and then added some butter, kosher salt, and pepper. Absolutely fantastic. Surprisingly, the potatoes stayed pink on the inside while also surprisingly, the burgundy green beans turned green instead of staying purple. I might just wander out to the markets tomorrow just to see if they still have the potatoes, or alternatively, to see what other potatoes they might have.

CSA & Farmer’s Market Overview Weeks 5, 6 & 7

In the past month, the farmer’s markets have gone from having almost nothing to having a bit of everything. Rather than go week by week, I’m just going to give a quick overview of what I’ve seen and bought in the past few weeks.
In my CSA box, I’ve received more garlic scapes than I could ever use (I shared a bunch), the most succulent strawberries ever (strawberry season is far too short!!), eggs of all shapes and sizes (free range brown, Americauna, etc), lettuce mix, spinach, collard greens and kale (which I cooked up with some smoked pork – yum!!), beets (which I’ve discovered I don’t like at all), broccoli, mint, zucchini, yellow squash, carrots, basil, tomatoes, and more that I can’t remember at the moment. I’ve got a ton of produce in the fridge that I need to cook up today, and I’m looking forward to posting the results later.
In farmer’s market news – I’ve eaten my weight in strawberries, and picked up various and sundry stuff over the past couple of weeks, like kohlrabi, shiitake mushrooms, black raspberries, shallots, and more than I can even begin to remember. I can’t wait to see what the rest of the summer brings.

Saturday Morning Farmer’s Market Run

It was a rainy Saturday morning today in Columbus, so my farmer’s market travels were quite limited because I didn’t feel like trekking down High St. in the rain. So we just went to the North Market with the provision that if we didn’t find what we were looking for there, we’d head on down to Clintonville and Worthington.

Thankfully, we were in luck because I found everything I was looking for at the North Market. I got most of what I need for the week in my CSA box, but wanted some more strawberries while they’re still in season.

My first stop was at the Elizabeth Telling stand, where I picked up two pints of Ohio strawberries for $2/each. Yum yum yum. I’ll probably end up just eating these out of hand because they’re so sweet and juicy. Strawberries are one thing I never ever get tired of. If I have my way, I’ll eat my weight in them this season. I’m also going to get on her mailing list so I know about next years CSA when there are still shares available. I’m very impressed with her quality, the way she packs the shares, and especially the price. 🙂 I’ve been pleased with Just This Farm this year, but will probably try out the different CSAs in the area from year to year.

A little further down Toad Hill Farms had kohlrabi today, and dirt cheap at that – 2 for $1. I promptly picked up 6 bulbs of fresh organic Ohio grown kohlrabi for the price of three bulbs at Giant Eagle. I can’t wait to slice at saute these later this week. 🙂

Near the end, at a vendor whose name I can’t remember at the moment, I picked up some shiitake mushrooms – 5 oz for $4, which is quite reasonable. I’ll be using these in a day or so to make a ragout for papardelle.

I had plenty of everything else I saw this week, and I’m looking forward to finding new ways to cook some of the stuff I got.

I got a bunch more garlic scapes in yesterdays box. Anyone have any ideas what else I can do with these other than pesto?

CSA: Week Four

In this weeks CSA box:

  • a bunch of asparagus
  • a bag of mixed greens
  • a bag of garlic scapes
  • a bag of snow peas
  • a bunch of basil
  • a bunch of mint
  • a box of strawberries

Looks like there’s more pasta with chicken and asparagus in my future this week – especially since there was some basil in the box. And I can’t wait to eat the strawberries!

Food Porn: Spinach & Garlic Scape Pasta

We got a ton of garlic scapes in this week’s CSA box, and my challenge this week has been trying to find a way to use them all. 🙂 I’ll be making other recipes throughout the week, but my first experiment with them today is making a spinach and garlic scape pesto that I found on Recipezaar. Garlic scapes are very sharp tasting, kind of like garlic but not quite as much of a bite. We added some extra grated cheese to the pesto, and served it mixed in with whole wheat fetuccine.

Spinach and Garlic Scape Pasta

2 cups baby spinach, rinsed and dried
1/2 c. chopped garlic scapes
1/4 c. grated parmesan cheese (I used twice as much)
1/4 c. olive oil
2 tbsp butter
fresh ground pepper
1 lb. pasta of your choice

Place spinach, garlic scapes, & parmesan in a food processor and pulse until mixture is chunky. With machine running, pour in olive oil. Process until mixture is smooth. Add butter and seasonings to taste.

Meanwhile, cook pasta as directed on package until al dente. Toss sauce with drained pasta and serve.

CSA: Week Three

In this week’s CSA box:

  • a bag of spinach
  • a bag of mixed greens
  • a large bag of garlic scapes (yum!)
  • a bag of snow peas
  • a bunch of asparagus
  • a bag of snow peas
  • a dozen free range brown eggs

Off to make a pesto sauce out of the garlic scapes and spinach. 🙂 Everything is so GREEN this week.

CSA: Week Two

In this week’s CSA box:

  • A bunch of asparagus
  • A bag of arugula
  • A bag of mixed greens
  • A bunch of radishes
  • A pint of the best strawberries I’ve ever tasted (I dipped these in chocolate – foodgasm!!!)

Will probably use the asparagus and arugula in pasta, and use the mixed greens and radishes in a salad I serve with it.

Food Porn: CSA Pasta

I needed to find a dish that would use most of the veggies I got in this week’s CSA box, and inspired by Restaurant Widow’s 90% Local Pasta entry and something I made two weeks ago, I came up with this dish.

From the CSA box, I used the asparagus, green garlic, and some of the arugula. There’s not a particular recipe for it, but I’ll explain what I did.

I sliced several green garlic bulbs, some leek, green onions, and garlic, and sauted them in a little olive oil for about three minutes. I used rotisserie chicken leftovers, and made the sauce from the Cooking Light recipe (the second link). I cooked the asparagus and the fetuccine together for three minutes, and then tossed everything together. Delicious. I think I’m going to spend the next couple of boxes finding different ways to mix asparagus and pasta.

CSA: Week One

Went to go pick up our first box in our CSA share. Not that much yet, since it’s early in the year. Here’s what we got in this week’s box:

  • One bunch of green garlic
  • A bag of arugula
  • A bag of lettuce
  • A bunch of radishes
  • A bunch of green garlic
  • A bunch of asparagus
  • One dozen free range eggs

I need to do some searches and make some decisions on what to make this week to use these veggies.


Hubby and I have decided to take the CSA (community supported agriculture) plunge, and have signed up with Just This Farm as our CSA for this year. It’s $525 for the year (which starts next week and ends in November), plus an extra $48 for a dozen eggs every two weeks. We opted to pick up our shares at the farm, rather than pay $50 extra to pick them up at the North Market.

I can’t wait to pick up our first share next week. According to his brochure, this is what we have to look forward to this year:

Asparagus, Mesclun, Lettuce, Arugula, Spinach, Radishes, Strawberries, Beets, Green Onions, Snap and Snow Peas, Turnips, Broccoli Raab, and Kale

Tomatoes, Eggplant, Zucchini, Summer Squash, Carrots, Beans, Garlic, Onions, Sweet Corn, Blackberries, Cucumbers, Swiss Chard, Leeks, Melons, Edible Soybeans, Basil, Parsley, Mint

Arugula, Tarsoi, Pac Choi, Parsnips, Carrots, Turnips, Rutabaga, Spinach, Beets, Potatoes, Sweet Potatoes, Leeks, Radishes, Lettuce, Kale, Collards, Broccoli, Cabbage, Cauliflower, Garlic, Winter Squash, Pumpkins, Apples