CSA's and Container Gardening

Hopefully my readers can take the summer months of lax posting as it just being the summer, the strange time of the year where time slips away like the freshly squeezed juice of a lemon through a strainer. That's my hope, anyway. There is definitely much to come as we've been overwhelmed with produce from our CSA, Wimer's Organics as well as our own container garden.

If you are a member of or considering becoming a member of  a CSA for this or next season, Wimer's is definitely the one to go with. They seem rather dirt cheap for the amazing, delicious, and organic offerings we get bi-weekly (there's no way we could eat as much as we get in one week!). They even offer payment plans, which I was happily surprised to find out, since joining a CSA is a lot of money to put out up front for the season or seasons you want. I know this had been a reason in teh past we had not joined one sooner, as I have also heard from friends and acquaintances, always with a wistful look in their eye. I was happy not to have that wistful look in my eye this year.

Along with comparing their previous grow seasons yields, which offered tremendous variety, more so we thought than other farms, the close pick up location, and the opportunity to purchase eggs, yogurt, chickens, and other items from their store (like COFFEE!) sealed the deal. We also get a thoughtful weekly email from Bud Wimer about the farm, maybe some recipes, and what to expect "in the box," an advance peep so as to plan ahead for meals and trips the grocer. And what was "in the box" this week you might inquire? In addition to the pounds and pounds of the three varieties of tomatoes you see below, we also got six ears of corn, two eggplants, two red peppers, a hunk of fresh mint, some beets, and a giant onion. Mind you, we still are working off of some leftovers of our last share.

Wimer's is a Certified Organic Farm, and while a lot of families and individuals choose to eat as much organic possible, this could also be a clincher, but as I've stated before, we wouldn't purchase organic fruit or vegetables over non-organic; we're more interested in that the crops and animals are raised and bred with resourceful and ecologically safe manners, (for example, Integrated Pest Management), as local as possible, and cage free (for the animals, not the crops for that one :)

We've had some struggle with some of our crops, particularly the zucchini, squash, and cucumbers. They come up but somehow either don't grow to a picking size before shriveling (zukes and squash) or they turn into some sort of oddly shaped rotund fruit which we can't use, either for pickling or just well, as a cucumber. Our tomatoes, peppers, herbs, and strawberries are for the most part doing well. The marjoram died in one of the earlier of our many heat waves, but the rest powered through..

Right now we are flush with tomatoes, tomatoes, and more tomatoes, as you can see. The first two images are beautiful roma, cherry, and beefsteak (?) from our CSA, and the last two are champion, patio, and lemony tomatoes and orange, green, and red peppers recently picked from our garden.

We're thinking some sauce is in order to make use before it spoils.Maybe a  lot of sauce. Stay tuned for that post.

It is good to be alone in a garden at dawn or dark so that all its shy presences may haunt you and possess you in a reverie of suspended thought. ~James Douglas, Down Shoe Lane

After the last few weeks chock full of gardening with a whole lot of love and sweat and dirt, those long hours in the early morning sun out front (we live without access to a yard so we really do our research and expend a lot of energy and research on our container gardens. After a few trips to home depot for really cheap herbs and veggies, some errands to a box store for some colorful containers to plant in, and the like, our current container garden is looking pretty great. I'm worried about the heat we've had and what it will do to my freshly planted bucket of herbs, but I figure if farmers are planting their crops in the sun, we aren't too far off from the arrangement, aside from our fruits and veggies and recently added herbs being on our our downstairs neighbor;s bay window. My green thumb has been diligent with rising at 6:30am to water the roof, again to pull some things in, such as the herbs for a little bit, (if necessary - they just went out today), and to to then head down to our rode bushes, azalea bush, a jack o lantern pumpkin in a 5 gallon bucket, perennial shasta daisies which I'm desperately trying to revive from the scorchers we've had lately, marigolds and roman candlesticks, and a few other pretty flowers and a large lavender plant that needs to be split as there are several plants outgrowing its tiny basket yet to go in...somewhere :)

I have pictures of the 'roof deck' - Are you ready for this urban farming? :) And please, if you have any tips to pass along, this is the first spring/summer I've gone beyond strawberries and tomatoes. SO far everything looks good, though soon we may have to stake one of the zucchini branch leaf for some added support for the buds arriving. Without further ado (drum roll anyone?) The almost completed 'roof deck.'

This was how the project began: a mishmash of potting soil, containers, water, water, and water, some nutrient food, prepping the containers for drainage holes, assessing which veggies and fruits could go into which pots, and of course, running out of potting soil. Eh. You do what you can in a few hours, pack it up, and if you're anything like me, you run out to Home Depot and the WalMart, whose garden center is closing BTW so the soil and what's left is SUPER cheap.

Patio & Lemon Bay Tomatoes

Champion Tomatoes, Zucchini and Cucumber, and three varieties of Peppers - Green, Yellow, and Red

Yellow Squash, Cantaloupe, a large Strawberry plant, and a wee baby strawberry plant.






More pictures to come of our patio/stoop container garden and the newest addition to our 'roof deck' - a delicious bucket of fresh herbs.Our patio is progressing nicely aside from our perennials having just wilted, not from neglect as I have been going Poppa Bear on this garden, but more we think just the humidity and the shriveling heat. I'm hoping they come back. Some of our marigolds have and there are buds on the Shasta Daisies. My fingers are crossed and I do welcome any gardening fertilization, nutrient, and any other advice anyone may have. Bring it on in the comment section.

Apology+Blog=Apololog

Dear Readers,
I know you must think I have flippantly decided that no longer is the blogosphere for me; I must say you are wrong in that assumption. The truth is I have been cooking AND eating AND taking pictures of said deliciousness AND writing down the names and ingredients and directions for each recipe AND gathering information to post, but I. just. haven't done. it. I know, friends, I know; I suck it. Big time.

 The last several months have been rough around the edges and have flown by, creating an interesting jumble of events stretched over a couple of months. I spent some time in the unemployment hole, but fortunately that pothole remained a pothole and did not turn into a black hole, sucking away at my soul forever. (Dramatic, arent I?)  I am 100% employed again, with a great organization doing really exciting work, and while I'm sill at that brand-new-and-a-wee-overwhelmed stage, it's okay. That will resolve itself once I get a better grasp of the acronyms and their corresponding words.

My Librarian and I spent the two weeks over the holidays in Southern California. I got to eat citrus and avocado and enjoy the lush, vibrant colors that attacked my vision at the farmers market since it was all seasonal and local! It was incredible - I never thought late December would find me meandering down a palm tree lined street in a hoodie and jeans surrounded by meyer lemons, avocado, grapefruit, organes, satsuma tangerines, persimmons, tomatillos, and much, much more? If there is one thing I will not miss on the East Coast if ever we move it will be the availability of fresh, ripe grapefruit and oranges.

Last week we celebrated our 4th Anniversary with dinner at the brew pub that, although wasn't technically a date, was our first date, even if it was a non-date.It was sweet and quiet, and I think that our actual anniversary falling on a weeknight made it what it was. No wait for our table, no frazzled and fried waitstaff, and while we did go to a restaurant with a brew pub in it, you'd never have known. Our waitress was such a doll; she brought us a free dessert to top our evening off.

So...all that food I cooked and ate over the last few months, all that fresh produce we gorged on in Southern California and more will be coming (this time I PROMISE!) very soon. Spring is almost here (on the East Coast) which means a whole new crop of meals with COLOR! (the root vegetable time of the year always gets me down...). It also means it's time to start anew on our garden with new containers (the two year old plastic storage bins kicked it after being battered by the elements), bulbs, seeds,and more. Stick around; the mouthwatering morsels will make you cry. If you miss it, you'll cry even harder.

The Collected Bounty of the Fall (is occupying my freezer)

October and November were  busy months for us, in terms of reaping the rewards of vegetables and fruit not only thriving during the season, but also in gathering the end of summer fruits and veggies that seemed to maintain a little bit of longevity with our warm and mild September and October.


The kitchen has been hopping with zuchinni, apples, and all variets of squash - summer, butternut, and delicata - eggplant, kale, chard, broccoli and cauliflower.

What could be was grated, diced, cooked, baked, and/or frozen to enjoy as we supplement our winter stock of local roots -

beets, golden turnips, parsnips, jerusalem artichokes, potatoes, scallions, onions, garlic,  and even quince.

 Stay tuned for soups, stews, cakes, cookies, loaves of bread, even a jam (right?!) 

and more of the local deliciousness me and My Librarian have been producing.

Flounder, Asparagus & Vidalia Onions Roasted in an Herb Butter Rub Served with Orzo, Dressed in a Lemon Butter Sauce

Clearly Summer is the time for fresh, light, and citrus. This dish requires a bit more preparation and can get complicated, in part due to my making two separate sauces - the herb butter which the fish, onions and asparagus cooked in and the lemon-butter sauce which I made to serve over the fish, veggies, and pasta.

Preheat your oven to 400 degrees and start with the herb butter. In a bowl, beat 4 tablespoons of softened butter with a fork. Add 2 teaspoons of minced fresh flat leaf Italian parsley, 1 tablespoon of fresh minced thyme, 1 teaspoon of fresh minced chives, the zest from 1 lemon, the juice from two lemons, and a pinch of salt and pepper.

Using a dab of extra virgin olive oil, I oiled a 9x13 cooking dish and layered the bottom with 2 or 3 thinly sliced vidalia onions, then the asparagus. Generously rub down the flounder fillets with the herb butter and lay on top of the onions and asparagus.

The flounder will cook pretty quickly depending on thickness; to avoid overcooking I generally go with 10 minutes per inch of thickness. Toss it in the oven. Put on the water to boil for the orzo.

Once your fish is nearly finished, move on to the lemon butter sauce. Melt 1 tablespoon of butter over low heat in a small saucepan with the zest from 1 lemon. Whisk in 1 tablespoon of flour and cook, stirring until the mixture just begins to color. Add 1 cup of chicken broth and the juice from 1 lemon, wisking vigorously to smooth out any lumps or chunks. Cook, stirring occasionally, until thick. Season to taste with salt and pepper.

Once the fish, onions and asparagus, and orzo have been plated, pour the sauce over and serve.

Pan Seared Chicken and Shiitake Mushrooms with Mashed Potatoes

Autumn truly is my favorite season. I find that the endings and beginnings of two seasons can be wonderful occassions to combine the resources of in-between seasonal produce into a meal. I knew I wanted something that was earthy and warm, but not too heavy. After reviewing some of the items I had picked up the previous day I got a few ideas, rolled up my sleeves and dove in.

Before searing or cooking anything in a large pan, I let the oil heat on low in the pan with the herbs and spices, allowing them to absorb the heat and bring out more of their natural flavors. In addition to some fresh minced garlic, I added crushed red pepper flakes, fresh thyme, chopped basil, black pepper and rock salt. For good measure, I tossed in a pinch of The Spice Corner's Olive Dipping Mix for good measure.

Turning up the heat, I pan seared the chicken first, and in the same pan, I brought the heat down just a bit and added the shiitake mushrooms from Oley Valley Mushrooms, left whole but for the stems which I removed. Sauteing both the chicken and mushrooms, I started to mash my potatoes, which had come to a boil.

Served with a salad of wild spicy arugula tossed with parmesan cheese from this post, the end result was a relatively simple, healthy dish which had the earthy tones of Autumn I was seeking.

A is for Arugula

Arugula is an annual green, a member of the Brassicaceae family. It's great for salads and actually fairly easy to grow from seed. I got two bags of Baby Arugula last Saturday at the Fair Food Farm Stand and we munched on it all week in simple side salads.

This bunch from Paradise Organics in Lancaster, PA was wild, which gave it a slight spicy kick, which I love. The wild arugula paired with a simple vinaigrette (extra virgin olive oil and juice of fresh lemons) was a great side to some of our dinners this past week. As a standalone, I added some dried cranberries and some leftover chicken breast to be heartier and tossed it all together with some fresh parmesan.

Arugula is a great source of Vitamins A and C, rich in potassium, and even considered be an aphrodisiac (!). Though its origins trace way back to the Roman Empire, it was all but adopted as the USofA's official salad green in the mid 1990's. Generally used as a salad green, it has limitless possibilities - cooked, added to pasta sauces and meats, pizza, and even made into pesto...

For Arugula Pesto, take a bunch of arugula and remove the stems. Pan brown three or four large garlic cloves in olive oil. Finely chop the arugula and add the garlic cloves, a 1/2 cup of fresh parmesan and chopped arugula to a blender or food processor, and on a low setting, blend while adding 1/2 a cup of olive oil. Remember to taste the sauce frequently as you add more of one ingredient or another.

K is for Kale

Inspired by a question from a food lover and good friend, I'm posting about this delicious and versatile green. Kale is one of the healthiest greens you can find, a member of the Brassica family of plants and high in phytochemicals (they help you live longer!), Vitamins A, B, and C, as well as bunches of other vitamin goodness. Roast it, saute it, bake it, may your preference be simple or glamorous, this leafy cabbage-like plant comes in several different varieties for you to choose: Curly kale is ruffled and deep green with a strong smell and a peppery, sharp taste; Ornamental kale or salad savory, can be white, purple, or green and has a more subtle taste; and Dinosaur kale is dark blue or green and is slightly sweeter than Curly kale.

Though technically a winter vegetable, you can find it at Farmer Markets almost year round (at least at some of the farms here in the Philadelphia area). It should be kept in cool temperatures when purchases as the heat may cause it to wilt. It's also worth noting that the longer its stored the more bitter it grows.

I have found that kale responds really well to being paired with one really strong flavor; my preference is a little red chile and some garlic but yours may differ depending on palate and plate. Other suggestions for a pop on your plate are tamarind, peanut sauce, even onion will complement well depending of course, on your entree.

In response to the initial request for direction on cooking with kale, I suggested a simple, yet delicious Tuscan Variation. Take your kale and blanche it in salted boiling water for about three minutes before chopping. Add 1/4 cup of olive oil, some salt, 1/2 a sprig of rosemary, a small red dried chile, 2 cloves of garlic, and 1/2 of a white onion to a frying pan over medium heat.

Once your onions are translucent, add your kale. The kale will take about 30 minutes in the pan. You'll want to stir it often so as to keep things moist and even. As it cooks, it will turn a deep green (almost black) as it softens. It will crisp a little (which you do want) after it softens, but if the greens get too dry, you can add some vegetable or chicken stock (no more than 1/4 cup).

Once it's slightly crisp and a deep, dark color, voila!

Sauteed Chicken, Pears. & Rainbow Chard in a Balsamic Lime Vinaigrette

This was definitely one of those recipes that start out well-planned but due to ingredients being not in the best condition, immediately turns experimental. Initially, we had planned a simple grilled chicken salad over rainbow chard, fresh strawberries and ricotta drizzled with balsamic vinaigrette. However, half the strawberries were bad (hence the great sale price) and the ricotta was not worth testing as we had been having some fridge issues.

We grilled the chicken in some balsamic and then added chopped rainbow chard, sauteing until tender. We cut up some pears, adding these with the juice from two fresh limes, and added a dash of rock salt and fresh ground pepper. We were pleasantly surprised by the dish, which took all of about twenty minutes start to finish. The chard's slightly bitter taste was complemented by the sweetness of the pear and the tangy balsamic and the lime really melded the two.

Lemon Herbed Cornish Hens, Roasted Potatoes, & Balsamic Carrots

The one ingredient that really made this dish pop was the lemon. I cut up a few potatoes, mixing with some pearl onions for taste, and layered the bottom of a 9x14 glass pan. After melting down a 1/2 stick of butter, I tossed the potatoes and onions with the butter, seasoned salt, ground pepper, and lemon juice and then placed the two cornish hens on top.

I stuffed two birdss with three pearl onions and a few wedges of lemon after squeezing the juice over the top of the birds, along with some olive oil. I sprinkled the birds with rock salt, ground pepper, rosemary, thyme, and some chicken seasoning that I got from The Spice Corner in the Italian Market.

While the hens roasted at approximately 350 degrees for about 45 minutes to an hour, I began on the Balsamic Carrots. I chose to peel the carrots before sauteing them in some melted butter (1/4 stick). Once they were tender I added some sugar (2 tablespoons) and the balsamic vinegar (1/4 cup). The carrots only took about 20 minutes and once it was all done it was mouthwatering.