Community Support Agriculture, Week 1

My first CSA (Community Supported Agriculture) share came in this week! I signed up for a CSA that receives their vegetables and fruits from Stoneledge Farm located in Greene County, NY. Every Wednesday, we get a new delivery. This week, we received our first full share of vegetables.

Image source: Stoneledge Farms Facebook page

  • Garlic Scapes-6
  • Suehlihung Mustard-1 bunch
  • Mizuna-1 bunch
  • Bok Choy-1 bunch
  • Chinese Cabbage-1 bunch
  • Red Leaf Lettuce-1 head
  • Green Lettuce-1 head
  • Rhubarb-1 bunch

So far everything I've made has managed to feed two adults with no leftovers. I was very worried about this because the last thing I wanted to do was pay for a bunch of greens I wasn't able to eat. The key is planning. You have to plan your meals and your trips to the supermarket. You also have to remember to add something green to every meal. This is great for us as we have been attempting to eat cleaner and greener for quite some time.

Here's what I've made so far this week:

Garlic Scapes Pesto:

4-6 Garlic Scapes 1/2 cup Parmesan Cheese 1/3 cup Toasted Walnuts ( Or Pine Nuts) 2 tbsp Olive Oil 2 tbsp Greek Yogurt (Or Sour cream (fat-free), Mayonnaise) - Salt, to taste


1. Trim the top of the garlic scapes, place in a food processor.  (Or chop very fine)

2. Add Parmesan Cheese, Walnuts, Olive Oil and Greek Yogurt. I didn't add salt, you can feel free.

3. I added frozen Basil to the recipe because in my eyes, there is no pesto without basil.

4. Blend until all incorporated.

*** Recipe is very flexible. Found it on the Stoneledge Farms website. If you want more of a pesto texture, increase the olive oil and don’t use the Yogurt or Sour cream.  The Yogurt and Sour cream make it thicker and creamy. Walnuts can be replaced by any nut, or get rid of the nuts all together. It's still DELICIOUS!
Calamari, quinoa with brown rice, and mustard greens:
Recipe for the mustard greens:
1. Heat up pan with 1 teaspoon of olive oil.
2. Toss in mustard greens
3. Heat on medium and stir until they start to wilt.
4. Toss in a tablespoon of grainy mustard. I used Inglehoffer Stone Ground Mustard.
5. Stir it around and leave on low to medium heat until it's all nice and mixed in.
6. Squirt lemon juice, stir, and enjoy.
The following day, I cooked the left over calamari with basil and garlic and ate it with a side of bok choy - also cooked in garlic. All I did was sauté the garlic in a pan and then dumped in the bok choy until it started to wilt.
Strawberry-Rhubarb Cake:
I had no idea what to do with the rhubarb but at an event on Sunday, I was told that people use it for dessert. So after searching the internet for a simple recipe, I decided to take what I learned, and made a cake based on what I had in the kitchen.
1. Follow the directions for a diet-coke cake but with Sprite and white cake mix.
2. Cut up strawberries.
3. Slice rhubarb so that each piece is about one-inch or half an inch.
4. Throw the strawberries in the mix.
5. Place the rhubarb on the bottom of the pan and then pour the mix with the strawberries on top.
6. Cook the mixture as directed on the cake box.
7. Voila! Strawberry-Rhubarb cake with whip cream.
All we have left to eat is the cabbage and the red leaf lettuce. I hope I remain this excited about cooking for the rest of the weeks. We are signed up to receive a share throughout from June to November. It's been fun and I can't wait to see what we get next.