First Month for the CSA

 This month snuck up on me.  The veggies were delivered on the 16, 23, and the 30th.  The boxes get better and more full each week.  I am looking forward to this year!

Winter Veggies and a Recipe

Recipe Of The Week

Butternut Squash Casserole

Casserole Ingredients

Cook and puree two butternut squashes

1/2 cup of milk

1 teaspoon of vanilla extract

1 teaspoon of orange extract

1/4 teaspoon of salt

1 Tablespoon of flour

3 eggs

1/4 cup of softened butter

1/2 cup of sugar

Topping Ingredients

1 cup of crushed Vanilla Wafers

1/2 cup of melted butter

1 cup of brown sugar

Casserole Directions

Combine all casserole ingredients until they are well incorporated.

Pour into sprayed baking dish and bake at 425 degrees for 45 minutes, until set.

Topping Directions

Combine all ingredients well.  Sprinkle over the top of the baked casserole.  Return to the oven for 10-15 minutes until browned.

November Boxes

 The CSA has been amazing this year.  There has been quite a variety of vegetables and the boxes have been so full.  These are the boxes that were delivered to my porch in the month of November.

October Boxes

 I love that the boxes are filled with tons of fall veggies.  Some I am not quite sure what to do with but others make my mouth water.

We Have A Small Hiccup

 I fell and broke my arm a couple weeks ago and it's very hard to type with one hand and one finger. And it's a little bit of a challenge to hold a camera. I'm having to use my cell phone to take pictures which is not all that. So here are the pictures from the first and second week of the month of the CSA boxes. 

Want To Guess The Weight?

 

The box was so heavy!  I love all the varieties of cherry tomatoes that they offer.

Dinner In A Box

 

I'd say today it is roasted veggies for dinner.  But watch out for those hot peppers.

Looks Like Summers To Me

Oh!  Watermelon! And tomatoes.

Recipe Of The Week

Stewed Tomatoes

6 large ripe tomatoes

2 Tablespoons of butter

1 Tablespoon of sugar

1/2 teaspoon of salt

1/8 teaspoon of pepper1/2 teaspoon of basil

Peel tomatoes and cut them into chunks.  Melt butter and add tomatoes and the remaining ingredients.

Variations: Combine 2 teaspoons of corn starch and 2 teaspoons of water.  Stir into tender tomatoes.  Cook until thick.  Or add a green pepper, an onion, and a clove of garlic to the melted butter before adding the tomatoes.  Cook for five minutes and then add the tomatoes.

 

A Good Variety

 

When I opened this box to get a shot of the veggies I just stood there and took about a million deep breaths.  It smelled so wonderful literally making my mouth start to water.

Zucchini Quiche

2 cups of grated zucchini 

1 cup of finely chopped onion

1 cup of Swiss or Mozzarella cheese

1 unbaked, 9-inch pie shell

1/2 cup of light cream or milk3 eggs

1/2 teaspoon of salt

1/2 teaspoon of basil or oregano

1/2 teaspoon of thyme

Wrap zucchini in a dish towel and squeeze out the remaining water.  Combine zucchini, onion, and cheese.  Spread into the unbaked pie shell.  Briefly beat together the remaining ingredients and pour over the zucchini mixture.  Bake at 400 degrees for 20 minutes.  Reduce heat to 350 degrees and bake for 20 more minutes or until a knife is inserted into the center and comes out clean.

Beautiful Boxes

 

RECIPE OF THE WEEK

Cabbage Sandwich

1/4 cup of chopped cabbage

3 Tablespoons of chopped apple

3 Tablespoons of chopped carrots

3 Tablespoons of chopped celery

3 Tablespoons of chopped green pepper

1 Tablespoon of chopped onion

1/4 cup of mayonnaise

Combine all ingredients and spread on bread.