Tag Archives: Basket of Life Farm

Basket of Life Farm CSA #7

Again, my CSA Box from Basket of Life Farm on Friday was just chock full of goodness!  Lettuce, potatoes, onions, garlic, jalepenos, cucumbers, zucchini, eggplant, patty pan squash, tomatoes, cherry tomatoes and green peppers!

I’m well on my way to using everthing up this week.  That’s always the goal, right?  The cucumbers and a couple of the tomatoes didn’t even make it to a meal – Brian sliced them up and ate them!  The garlic got added to the refrigerator pickles that I made last week (pickled garlic isn’t my favorite, but Brian asked if I had more garlic to add to them, so….)

I grilled quite a bit this weekend.  It was hot enough – I didn’t need the oven heating up the house too!  Friday night I grilled a steak with some onions and patty pan squash.  I just halved the smaller onions, sliced the patty pan squash into rounds and tossed them with salt, pepper and some olive oil.  Then straight onto the grill!  I finished the steak with the last of the garlic scape butter – delicious!

The onions I’ve gotten from Basket of Life Farm are so much sweeter than the onions I’m used to, simply grilling them seems to be the best way to take advantage of that flavor.  Plus, who doesn’t love a whole dinner with grill marks?  Awesome.

Sunday, I grilled again for Brian and myself (although I was hungry and forgot to take pictures – sorry!)  I grilled chicken breasts (marinated in balsalmic vinegar, olive oil, garlic powder, honey, lime zest/lime juice, salt and pepper) and new potatoes from my CSA – those I wrapped in foil packets with olive oil, salt, pepper and fresh thyme.  I tossed the potatoes on the grill and didn’t touch them again for an hour.  So easy, and so tasty!  I finished off dinner Sunday with a tomato and mozzarella salad using the rest of the CSA tomatoes, and some from our neighbor’s garden that she had just picked.

The weather was a little cooler tonight (or maybe just not as humid), so I did some baking.  I have to thank Audrienne yet again!  She gave me some great zucchini recipes that I was really excited to try.  Thanks so much!!  You can never have too many zucchini recipes!

I decided to try the recipe for Zucchini Parmesan Bread.  It turned out to be beautiful and yummy!

I couldn’t even wait for it to cool – I had to try a piece!  A little butter…yum!

Here’s the recipe:

Audrienne’s Zucchini Parmesan Bread

3 cups all-purpose flour, 1 cup shredded zucchini drained on a paper towel, 1/3 cup sugar, 3 Tbsp Parmesan cheese, 1/2 tsp baking soda, 1 tsp salt, 1 tsp baking powder, 5 Tbsp butter, 1 cup buttermilk, 2 eggs, 1 Tbsp grated onion

Mix flour, zucchini, sugar, cheese, baking soda, salt and baking powder in a large bowl.  Set aside.  Melt butter and stir into buttermilk.  Beat eggs in a medium bowl and stir in buttermilk mixture and onion.  Stir into flour mixture – batter will be thick.  Spread batter in a greased and floured 9-by-5 inch loaf pan.  Bake at 350 degrees for about 1 hour, until a toothpick inserted in center comes out clean.



“Fried” Cabbage

I have noticed this about myself:  I go through phases where I’m excited about cooking and trying new recipes, and  then I go through phases where I just get a little bored with it.  I find myself making the same simple things over and over, and it feels sort of blah.  One of the best things about joining the CSA at Basket of Life Farm  is that the beautiful, fresh produce they grow really keeps cooking exciting!

Today, I rushed home from work ready to try cooking something brand new – fried cabbage.  (Brand new to me, at least!)  I have to thank Audrienne (my Uncle Kim’s mother) for this idea – she knew I was looking for new cabbage recipes, and suggested that I try frying it.  I had never heard of fried cabbage, but when I asked my boyfriend, Brian, about it, he was amazed (and slightly appalled) that I had never tried it!  Brian suggested that I make it with buttered noodles and top it with some sliced hot peppers to kick it up.  I had one head of cabbage left, so that’s exactly what I did!

Now, from what I can find online, “frying” cabbage isn’t really frying the way I think of it.  It’s more of a saute – Audrienne, please tell me if I did it right!  It turned out to be a beautiful dish, and the bite of the hot peppers was perfect with the mild cabbage and noodles.

Here’s what I did:  I chopped a few strips of bacon and cooked them in a large, heavy bottom pan until they were crisp.  I removed the bacon from the pan and added some olive oil to the bacon fat.  I tossed in the sliced cabbage with a bit of salt and cooked that over medium heat until it was just a bit tender (maybe 8 minutes or so?  I wasn’t really watching the time – oops).  While that was working, I cooked some angel hair pasta from Ohio City Pasta, then tossed that in some herb butter.

I piled the noodles in a bowl, topped that with the cabbage, then added a Hungarian hot pepper sliced in rings and the bacon bits for garnish.  Pretty and tasty!

My First CSA Box From Basket of Life Farm!

Goodies from Basket of LIfe Farm!

So today I went to Basket of Life Farm to pick up my first CSA box.  I had no idea how close to me the farm was – less than 10 minutes away!  The people are friendly and the farm is great.  Just behind the “sorting shed” where the CSA pickup is, I could see tons of chickens just happily running around.

Now, they say that the first box is always the smallest, so Heather at Basket of Life Farm told me that she made all the CSA folks homemade strawberry jam for a little something extra in the box.  The box also included a half dozen eggs from their chickens, garlic scapes, adorable little onions, a bunch of yellow squash, and a bag of cornmeal.  The cornmeal is organically grown in Holmes County at Stutzman Farms.  It looks fantastic, and I can’t wait to make some polenta!

The first thing I made from the box tonight was a garlic scape pesto – I haven’t actually eaten it yet, so I’ll post pictures later.  I did try a taste, though, and it’s good!  I’m thinking some pasta this weekend…

As soon as I post this, I’m going back to the kitchen to make some compound butters – one with thyme and garlic scapes, and one with sage and green onions.  Yummy!!

Here’s the garlic scape pesto recipe I used (I added some basil leaves as well, since I had cut the basil plant back yesterday and needed to use up the leaves):

Garlic Scape Pesto

6 garlic scapes, chopped
1/2 cup freshly grated Parmesan cheese
1/2 cup freshly grated Asiago cheese
1 tablespoon fresh lemon juice
1/4 cup pine nuts
3/4 cup extra-virgin olive oil
salt and pepper to taste
Place the garlic scapes, Parmesan cheese, Asiago cheese, lemon juice, and pine nuts in the bowl of a food processor. Drizzle the olive oil over the mixture. Blend until the pesto is a brilliant green color and smooth in texture. Season with salt and pepper. 

Basket of Life Farm

As promised, here’s a plug for my CSA this year – Basket of Life Farm. The farm is on Quick Road in Penninsula, and this is their 10th year as a CSA.  My first pickup is next Friday (the 15th), so I haven’t been to the farm yet, but I’ve gotten a chance to talk to the owners via email and see some pictures.  They’re really nice and the pictures are great.

Here’s a picture from their website of a sample share from last year:

If this year’s boxes look anything like this, I’ll be happy!

Yippee for local, organically grown veggies!  Can’t wait!