More from Sunday, Jan 23.

So, I have continued to cook through the day today.  Since I received some fresh black-pepper pasta in the package yesterday, I decided to make a homemade tomato sauce with the meatballs.  Of course, I wasn't on the CSA plan over the summer, so I had to use store-bought canned tomatoes (no fresh available either), but here is what is in the crockpot right now:

Betsy's Slow-Cooker Italian Meatball Sauce

Makes 12 servings

• 24 Italian sausage Meatballs (http://csafoodie.blogspot.com/2011/01/csa-meatballs.html)
• 1 28-oz can crushed tomatoes
• 1 28-oz can whole tomatoes, crushed
• 1/2 cup grated parmesan
• 1 Tbsp sweet basil, dry
• 1 tsp oregano, dry
• 3 cloves garlic

Place all ingredients in slow cooker.  Cover and cook 6-8 hours on LOW.  Serve over 1 cup cooked pasta.

Weight Watchers PointsPlus value (1/2 cup sauce with 2 meatballs): 6

While the sauce is cooking, I am also slow-roasting a pork shoulder.  I am cooking it several hours at 250F.  I just peeked at it and it is looking beautiful.  The nice thing about pork shoulders is that they can be pulled and mixed with bbq sauce to make fantastic sandwiches, or cut up and used in stew or soup.  This was a 5 lb shoulder, so I should be able to do quite a bit with it.  Currently, I am trying to decide how to make a homemade bbq sauce.  Since I got a jar of sorghum with the CSA package, I am looking at recipes that would normally have molasses in them.  Once I decide on a recipe, I will post it here.  And I am thinking some cornbread would be nice too (cornmeal and sorghum from the CSA package).

CSA Meatballs!

So, this may be hard to believe, but I have only once in my lifetime made meatballs before.  This is especially surprising if you know that my great grandparents were from Sicily!  :-s  But this week, in our CSA package, we got three packages of ground meat: hamburger, veal and Italian sausage.  Perfect combination for meatballs, don't you think?  We also got a dozen fresh eggs, so I am very flush with eggs.  Thus, this morning, I decided to do my best to make meatballs.

Italian Sausage Meatballs

Makes about 50 meatballs

• 1 lb hamburger
• 1 lb Italian sausage (bulk)
• 1 lb veal, ground
• 1 cup Italian breadcrumbs
• 1 egg
• 1 Tbsp sweet basil, dried
• 3 garlic cloves

Place all three meats in a large bowl and mix well.  Add breadcrumbs, egg, basil and garlic; mix well (try not to handle meat too much).  Line baking sheets with foil and spray with cooking spray.  Make meatballs by taking a small handful of meat mixture and rolling it into balls (about 1-1 1/2").  Place on baking tray, about 1/2" apart.  Bake at 375F for 20 minutes.  Either freeze for later use or add to homemade sauce.

Weight Watchers PointsPlus value (2 meatballs per serving): 4 points

I will make some spaghetti sauce later to put some of them in (the rest will be frozen to take to my husband).  I also recieved some fresh black pepper pasta in the package this week, so I will probably have meatballs over the fresh pasta for dinner tonight.  Yum!  Can't wait!

Pick-up day

So the interesting thing that happens when you no longer have 300 cable channels is that you start watching local stations and this morning, that has been interesting and educational.  So far this morning, I have gotten tips on making a good, moist meatloaf (I will be using these for the ground veal we get today) and watcher Eric Ripert make paella.  Paella has always been a mystery to me.  I have taught myself to make jambalaya, but paella just seemed so much harder.  After watching this segment this morning, I think I might be able to try it out.

It turns out that paella is similar to making risotto, except you don't constantly stir the rice.  You add stock, let the rice "drink" it up (as Eric kept saying), add more until it looks as though it will be done.  Then you add all of your meats and vegetables to cook as the rice finishes "drinking".  He only stirred a couple times to check how cooked the rice was.  Once he added the meats and vegetables, the only thing he did was turn the fish to make sure it cooked properly.  So, when I have the ingredients, I will be embarking on my first attempt at paella. 

For this weekend, however, it will be meatloaf and roasting the pork shoulder for sandwiches and stews.  But in the meantime, it's time to go pick up my package!

CSA Package Wk 7

So, here is today's package list.  I am including Trevor's description of the veal because I think most people (including myself) automatically think of veal raised under cruel conditions in the dark, not allowed to exercise, etc.  Technically, these veal fall under the free-range catagory, despite being bottle-fed.  I am actually a bit excited about this package although I need to get busy cooking meat because I am running out of space.

"This week we are featuring a very special product I have been working on.  The processors practically laughed when I called and told them I had veal calves.  The traditional veal industry has earned a nasty reputation – one for inhumane treatment of animals.   None of my processors had even processed a veal calf.  I started from square one with my producers on this product.  A farmer in the Heritage Grass Co-op in Holmes County wanted to do something different.  He was already raising exceptional dairy cows.  His dairy herd is raised entirely on organic pastures and receives 100% grass based diet.  The swiss cheese they make from the milk is fantastic.  So I asked Eli if he’d be interested in saving some of his bull calves for me and doing a few bottle-fed veal calves.   He said yes and started researching.  The final product is a 12 week veal calve that has only ate two things – grass and it’s mother’s milk, fed to it three times per day through a bottle."

Winter CSA Wk 7 Selection
     -  1 lb ground veal
     -  1 lb ground Berkshire pork
     -  1 lb ground Italian Sausage
     -  5 lbs red norland potatoes
     -  ½ lb young green onions
     -  1 lb black pepper basil pasta
     -  1 pint sweet sorghum (natural sweetener similar to molasses)
     -  2 lbs organic cornmeal
     -  1 dozen eggs
     -  1 package honey puffed spelt cereal
     -  1 sleeve organic leaf lettuce
     -  4 oz goat feta cheese

The ironic thing is that I never know when eggs will be included in the package, so I had just purchased 1 1/2 dozen eggs this weekend and I am trying to finish up some feta cheese that I've had for a while.  On the plus side, I will appreciate both of those items so much more because the ones I have now are definitely commercial brands.  Fresh is always better!  As I said, it is time for me to get really busy cooking the meat items that I have already received because I have so much less freezer space.  So, look for some good recipes coming up!

CSA Sunday night dinner

The day ran long today and we both fell asleep watching an old episode of Dr. Who (think Tom Baker).   Thankfully, I had already decided we wouldn't make it to Melting Pot and cancelled the reservation.  We are thinking we will do that for lunch tomorrow.

This morning I had put some beef ribs in the crockpot, so we had dinner already cooking.  I was just sitting here thinking about it and realized that something from my CSA packages was in each part of dinner tonight, so here is what we had:

Kapusta Soup (http://csafoodie.blogspot.com/2011/01/kapusta-soup.html)

Stuffed Acorn Squash (http://csafoodie.blogspot.com/2011/01/what-to-do-with-squash.html)

Southwestern Beef Short Ribs

Makes 2 servings

• 2 English-cut beef short ribs (abt 2 lbs)
• Chili seasonings/Beef Rub (http://csafoodie.blogspot.com/2010/12/idea-for-slow-cooker-pot-roast.html)
• 1 can Rotel Tomatoes with Chiles
• 1 cup Salsa (I used the salsa I received a few weeks back in my CSA pkg)
• 1/4 cup cider vinegar

Rub the short ribs with the seasonings.  Place in a prepared crock.  Cook on LOW for 4 hours.  Mix the tomatoes, salsa and vinegar in a small bowl.  Pour over ribs (after the 4 hours) and turn cooker to HIGH.  Cook for 1 hour.

Weight Watchers PointsPlus Value: 8 pts

Spelt Granola Apple Crisp w/ Vanilla Bean Ice Cream (http://csafoodie.blogspot.com/2011/01/apple-crisp.html)

In all, I used cabbage, butter, acorn squash, salsa, spelt granola and apples in tonight's dinner.  So, I guess you could say that it was a CSA dinner all around!  I realize that the rib recipe is the same as the roast recipe that is on one of the pages I referenced here.  I actually developed this recipe for the ribs and then adjusted it to roasts.  Either way, it is a tasty way to eat beef!

I am grateful that tomorrow is MLK day.  I don't have to go into work, but I will be working.  We have to have the proposal as close to being done as possible when we submit it to the grant office Tuesday.  We will have another week to tweak it before I submit, but their new policy is that you have to turn in something close to complete 5 working days before the deadline.  So, I have 2 more pages to get rid of before I can submit it.

Hope everyone is having a great weekend!  And Mark and Michelle Bone, I hope that your grand opening went well!!!!!

Sunday morning breakfast

Okay, I know this is not a CSA recipe because I haven't gotten eggs since the first package, but it could be.  This morning's breakfast was so tasty, I have to post the recipe.  I would post a picture, but I have been told that sometimes the pictures don't do the recipe justice and looking at my plate right now, I think this is probably another that wouldn't.  So, here's the recipe, and you can judge the taste yourself!

Greek Scrambled Eggs

Makes 2 servings

• 2 whole eggs
• 4 egg whites
• 8 artichoke hearts, quartered
• 10 olives, quartered (I used black, but would be so good with kalamata!)
• 1/2 cup feta cheese, crumbled
• 2 cloves garlic, minced
• 1/2 tsp dried oregano
• 1/2 tsp dried sweet basil

Prepare the artichokes and olives.  In a medium bowl, scramble together eggs, egg whites, garlic and spices.  Heat medium saute pan prepared with cooking spray over medium heat.  Add artichokes and olives to pan and mix well.  Pour egg mixture over artichoke mix and sprinkle with feta cheese.  Heat until eggs are cooked on bottom.  Slowly mix eggs until just barely wet (do not overcook).  Makes 2 servings

Weight Waters PointsPlus value: 7



So, this was a recipe using up things that I have in my refrigerator, but I could see changing it up to use fresh ingredients.  I would have added spinach if I had some and using fresh herbs would make it taste fresher.  Although I have to admit, this was the first time I ever made scrambled eggs with oregano and that flavor was wonderful!  We are headed to BJ's and Costco today, so I will pick up some spinach, etc.  Will be nice to have some groceries.  I have been very lax lately.

The items my husband enjoys

In every package I received, there are items that I give to my husband to enjoy with his lunches.  Often times, it is apples because there are more than I can or will eat in a couple weeks.  Last week, we received sweet potatoes.  Now, don't get me wrong, I do like sweet potatoes, but with all of the squashes that we have received, I didn't know if I would find time to use them.  I also know that he likes to eat them as a recovery snack after his runs. 

This morning he told me that the sweet potatoes I gave him last week were some of the best he's had in a long time.  He has one more really large one left and has been asking about how to cook it in the oven since he thinks it won't work well enough in the microwave.  Generally, what he does with them is wash them, poke them with a fork and then cook them at 70% power in the microwave based on how big they are.  When they are done cooking, he wraps them in foil and allows the steam to finish cooking them for 5 more minutes.  I have had them cooked this way and they are almost perfect.  However, I can see his point about really large ones.  Microwave cooking is good for some things, but I am guessing that he wouldn't be able to evenly cook the really large one.

This weeks goal is to get the pork shoulder out and thaw it so that I can slow roast it and make some sandwiches and stews with it.  I haven't decided on the mix of seasonings that I am going to use yet, but I will make a dry rub for roasting.  I have seen some Cuban and 5-Spice mixes that are intriguing.  I am looking forward to some fresh pulled pork sandwiches!

Apple Crisp

So, it's funny how I haven't really remembered everything that I have gotten in my CSA packages.  I am assuming that is because I didn't pick up a couple of them personally.  However, in the process of moving, I ran across a bag of spelt granola that I must have received a few weeks back.  Ever since I found that bag, I have been craving apple crisp.  Since John was coming down for the long weekend, I decided that it was a perfect time to use up some of the apples we have received and some of the granola and, of course, some of that 2 lb roll of butter as well.  Here's what I threw together:

Spelt Granola Apple Crisp

Makes 6 servings

• 3 lg apples, peeled, cored and thinly sliced
• 1/4 cup lime juice (you can use lemon as well)
• 2 1/2 cups spelt granola
• 1 cup sugar
• 1/2 cup butter, melted

Pour 1/4 cup lime (or lemon) juice into a large bowl.  Peel, core and slice the apples, tossing them with the lime juice.  Pour this mixture into the crock.  In another medium bowl, combine the granola and sugar.  Sprinkle over apples.  Drizzle with melted butter.  Cook for 5-6 hours on LOW. 

Weight Watchers PointsPlus: 7


I used lime juice because my lemon juice had gone bad.  I actually have been enjoying the smell of the whole crisp cooking.  The lime juice gives it a different smell.  I can't wait to try it when it is done.  We are going to The Melting Pot for dinner, so I am guessing we will have dessert with dinner, but we can pick up some vanilla ice cream on the way home to have with it tomorrow.  I will post a picture when it's ready to serve!

An exciting opening in Midland, MI!!!!!!

So, I have to put a plug out for a brand new Organic Foods store having it's GRAND OPENING this weekend in Midland, Michigan.  A couple weeks ago, I got a page request on Facebook from a former classmate of mine: Mark Bone.  When I checked it out, I found out that he and his wife have opened a new organic food store!  The name of the store is Nature's Gift Organic Market and it's located on Saginaw Rd in Midland, MI. 

This weekend is their grand opening and I just got a video from Mark that will show that not only is the store an organic food market, but also very Michigan-centric.  At the end of the video, there is information about this weekend's grand opening.  View it here: http://www.facebook.com/l/b1ba8t5yCipZ3Gf2NlNp0v9evUg;JeffDeHaven.com

Congratulations Mark and Michelle!  I am very excited to have a great market to visit when I am home.  I wish you the best of luck with your opening and wish I could be there!!!!

Grand Opening details:

Nature's Gift Organic Market

4306 N. Saginaw Rd.

Midland, MI

Saturday, Jan 15, 9:00am - Sunday, Jan 16, 5:00pm

Sales throughout the store, raffles and much more!!!!

What to do with squash

This month, I have received 2 turban squash, 1 acorn squash and 2 butternut squash in my CSA packages.  For me, that is a lot of squash.  In the past, I might have bought 4 squashes a WINTER!  So, the question then becomes; "what do you do with all that squash?"  Last night, I started to address that with a very simple recipe using ingredients I had in my pantry.

Easy Stuffed Squash

Makes 6 servings

3 medium winter squashes (acorn, turban, buttercup)
1/2 pkg onion & sage stuffing mix
1 cup fat-free chicken broth

Prepare a 13"X9"X2" baking pan with cooking spray.  Preheat oven to 400F.  Cut squashes in half and remove seeds.  Place squash halves in pan cut side up.  In a medium bowl, combine stuffing mix and broth.  Allow stuffing mix to absorb the broth.  Spoon into cut squash halves.  Cover loosely with foil and bake for 1 hr 10 min or until squash is cooked.  Squash is cooked with a fork easily pierces the flesh.  Makes 6 servings.

Weight Watchers PointsPlus: 4/squash half

I have to say that there is just something about the contrast of the sweet squash and savory stuffing that makes this so good!  This recipe could be dressed up by adding sausage and/or chopped apples, dates or raisins to the mix. 

I had good news last night:  I received a new investigator award from the American Society of Blood and Marrow Transplantation.  So, I will be in Cleveland for another 2 1/2 years at least.  So, this will give me more time to enjoy this wonderful CSA program that I have joined.

Kapusta soup

The nice thing about marrying someone from a different background is the opportunity to learn how to cook their favorite foods.  My husband's family is Ukrainian, so I have been having quite an adventure learning to cook pyrohy (pierogies), holubtsi (stuffed cabbage) and kapusta soup (saurkraut soup).  We received a medium head of green cabbage in the CSA package this week.  I also had some onions remaining from the last package and a jar of saurkraut, so it is the perfect opportunity to make kapusta soup the way John's grandma used to do it.

Kapusta Soup

Makes 24 1-cup servings

4 medium onions, thinly sliced
1/2 cup butter, divided
1 medium head green cabbage, coarsley chopped
3 garlic cloves, minced
1 32-oz jar saurkraut
64 oz fat free chicken broth
1 cup dry yellow split peas

In a large Dutch oven, melt 1/4 cup butter.  Add sliced onions and garlic and cook until onions are softened and transleucent.  Add chopped cabbage and continue cooking until cabbage is bright green.  Add saurkraut and 32 oz chicken broth.  Bring to a boil, reduce heat and simmer for 1 1/2 hours until cabbage is cooked.

In the meantime, bring other 32 oz chicken broth to boil in a medium saucepan.  Add peas and boil at a medium boil for 1 1/2 hours or until peas are cooked.  Add cooked peas and 4 cups water to cabbage mixture and stir well.

Weight Watchers PointsPlus: 2 per 1-cup serving.

This is my second time making this soup and this time it turned out really good.  I am taking a bunch to my husband this weekend, but I will have plenty to enjoy all week as well.  Can't wait!

I also finally thawed the breakfast sausages I got with my second package.  They have a nice flavor.  I will be enjoying those with my breakfasts this week as well.

How did you become aware of sustainable practices?

So, as I was reading the news today, I came across an article that reminded me of how I first became aware of sustainable practices.  The article was about Gordon Ramsey, my favorite caustic chef.  I love watching cooking shows because I love to see what people are cooking.  I particularly like Hell's Kitchen because the chefs are everyday people who would probably have to work for years to gain the opportunity they can win in a matter of weeks.  The fact that Gordon cannot seem to control his mouth just makes it funny to me.

The article was about an incident where Gordon Ramsey and the other chefs with him were held at gunpoint and doused with gasoline during the shooting of his new show (http://www.delish.com/food/recalls-reviews/gordon-ramsay-held-at-gunpoint?gt1=47001).  Ultimately, this occurred at the hands of fishermen who wanted to prevent inclusion footage that revealed their illegal practices (shark fin trade).  Gordon and other UK chefs have created this show: The Big Fish Fight, to make people aware of the practices in the fishing industry which threaten the sustainability of the food supply. 

This reminded me of my first awareness of sustainable practices: Seafood WATCH (http://www.montereybayaquarium.org/cr/seafoodwatch.aspx).  Ultimately, I believe I was made aware of this list because of a diet program I was involved in, but it is a list that everyone should be aware of.  The list rates fish by sustainability and tells you whether it is okay to eat or if eating it defeats sustainable practices.  I remember that my first shock when reading the list was that monkfish, which had become extremely popular, was one fish that should NOT be eaten. The reasons given were overfishing and  concerns over the type of gear used to catch them.  This was over a decade ago and if you check the list now, you will see that it is still a fish rated "avoid".  This list has become the benchmark for seafood restaurants who want people to know they support sustainable practices.  These restaurants will provide pocket copies of the WATCH to their clientelle.  But even better than that, there's "an app for that".  If you are an iPhone user, you can get the Seafood WATCH app from the iTunes store (for free!).  You can also order pocket lists from the above website and they have recipes for sustainable seafood on the site as well.

If you are not currently aware of the state of the fishing industry, I suggest you take a look.  You just might be surprised what you find.  BTW, anyone who is a sushi-lover, I just recently found out that yellowtail also has a rating of "avoid" for farmed fish.  So, if you like yellowtail sushi, make sure it is U.S. Wild-caught not Japanese or Australian farmed.

Choices, choices, choices

Right after I posted my blog yesterday, Trevor sent out the list for this week's package.  Here are the contents:

Winter CSA Wk 5 Selection
-          1 whole roasting chicken, approximately 5#s
-          3 lbs sweet potatoes
-          1 head green cabbage or napa cabbage
-          1 lb Berkshire smoked bacon
-          3-4 lbs winter squash, mixed varieties
-          Quarter peck Goldrush apples
-          Meat selection….the following selection will be available (choose 1):
            o   Berkshire pork spareribs – 3-3.5 lbs (1 pack)
            o   Babyback ribs – 3-3.5 lbs (2 packs)
            o   Boneless pork chops, 4 chops, 3 lbs (2 packs)
            o   Pork shoulder roast, approximately 4-5 lbs
            o   Grassfed beef Rolled Rump Roast, boneless and tied, 3-3.5 lbs
            o   Grassfed beef Chuck Roast, bone in, 3-3.5 lbs
            o   Sirloin Chops (2 lbs) and Italian Sausage (1 lb)

The last entry is going to be tough for me!  I am leaning toward the pork shoulder roast, but the beef rolled rump roast is tempting as well.  I will probably waver back and forth until the moment I pick up the package on Saturday.  Excited to have the bacon and chicken.  I still have fresh pasta left from the last package and I am thinking that Hay and Straw Pasta will be in order.  If you've never had this before, it is similar to carbonara but has a mix of pastas (spinach and wheat).

I am sad to say that I did not win the Mega Millions (surprise, surprise).  So it is time to be off to work!

Almost settled

As hard to believe as it is, this is another CSA pickup week!  I haven't had any time to use anything, except brussels sprouts, from the last pick-up.  Oh okay, that's not exactly true.  I did use some of the onions and carrots in the beef stew I left with my husband.  He is going to add barley because he just must have barley in his beef soup/stew.  I, unfortunately, will miss having some because he will probably finish it before I go up this coming weekend.

The move is complete with just one more room to clean at the old house.  I have so much stuff that I am trying to find storage units to put everything away.  So, I will be going to MI to make a trip to the dreaded Ikea to get some shelves this coming weekend.  That means that I won't have a ton of time to cook this weekend either, but maybe I can find some quick things to throw together.  Thank you for bearing with me through all of this.  And a Happy New Year to you all!