View allAll Photos Tagged CSA
U.S. Army Chief of Staff Gen. Ray Odierno have breakfast with Soldiers from Combined Joint Task Force-1/Regional Command East at Bagram Airfield, Afghanistan Feb. 21, 2013. (U.S. Army Photo by Staff Sgt. Teddy Wade/Released)
We signed up for a CSA (first time) this year, with Bull Run Mountain Farm.
We got the "half" or one-person share.
Week 1: basil, oregano, chives, bok choy, green onions, garlic scapes.
I made cashew chicken (from Martha Stewart's Everyday Food Fast) using the bok choy, onions, and scapes. Yum!
What do you do with lots of green stuff that you don't really know how to cook? Put it in a pot and blend it! Everything here is from the Turtle Bay CSA. Delicious!
lots of greens (rocket, spinach and lettuces), radishes, onions, basil, oregano but no garlic scapes yet!
strobist: sb28 at 1/4 with STU at 12 o'clock. shot overhead.
CSA
Tupolev Tu-154M, c/n 89A907
Later RA-85846. Broken up 12/2010 at Mineralnye Vody (MRV/URMM)
Helsinki/Vantaa (HEL/EFHK) 27.12.1991
Confederate 'widows' in a funeral procession for the internment of a rebel sailor brought up with a canon from the CSS Alabama. July 2007 in Mobile, Alabama
U.S. Army Gen. John Campbell assumes duties as the 34th Army Vice Chief of Staff during a ceremony at the Pentagon Auditorium Mar. 8, 2013 in the Pentagon, Va. (U.S. Army Photo by Staff Sgt. Teddy Wade/Released)
Includes:
white and burgundy spring onions
beets
zucchini
armenian cucumber
tomatoes
green and purple beans
yellow squash
carrots
nice squash
scallop squash
head of romaine lettuce
red potatoes
kale
some herbs i don't recognize
Some kind of lentil-curry soup with sweet potato, onion, garlic, and various greens; sides are steamed turnips and an arugula and red pepper salad. Beer was Dogfish Head Punkn, I think.
I have a bunch of squash and potatoes from my CSA, so I made this:
Ingredients
1 (14.5-ounce) can diced tomatoes with their juice
2 zucchini, cut into 1-inch rounds (I used one Magda squash that came in my CSA box, quartered and sliced into 1 inch slices)
2 summer squash, cut into 1-inch rounds
2 tomatoes, cut into wedges (I used a pint of grape tomatoes halved)
1 japanese eggplant cut into 1 inch rounds (I used a regular one quartered and cut into 1 inch slices)
1 red onion, peeled and cut into 1-inch wedges
1 potato, peeled and cut into 1-inch cubes
3 garlic cloves, minced
1/4 cup extra-virgin olive oil
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
4 to 6 slices toasted sourdough bread, optional for main dish
Directions
Preheat the oven to 400 degrees F.
Pour the canned tomatoes into a 3 1/2-quart baking dish and spread to cover the bottom. In a large bowl combine the remaining ingredients (excluding the bread). Toss to coat. Pour the vegetables over the canned tomatoes in an even layer. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake until the edges of the vegetables are golden, about 30 to 40 minutes.
Serve alone as a side, or over toasted sourdough bread for a main dish.
Chief of Staff of the Army Gen. Raymond T. Odierno presented medals to four members of the Vicenza Military Community during a community wide town hall in Vicenza, Italy on May 1. Learn more on www.usag.vicenza.army.mil or www.facebook.com/USAGVicenza. Photo by Joyce Costello, USAG Vicenza PAO.
Just like the name says, and this whole plate was awesome. CSA contributions include yellow and green waxy beans and radishes.
First corn of the year! But let's do this in L-R order: Pint of blueberries (separate purchase I made there), kale, lemon basil (that is a bit wilted, hoping it'll perk up in water), a handful of yellow wax beans, 3 ears of corn, bunch of red onions, Hakurei turnips, 2 peppers (both purple), 2 summer squash, and 1 zucchini.