We’re well into (and almost through) the CSA season and it’s been an adventure!  We got to try some new foods we never would have otherwise (delicata squash, orange watermelon), experiment with foods we wouldn’t normally gravitate towards (fennel, beets), and try the best tasting tomatoes we’ve ever had.  Seriously, we’ve eaten so many tomatoes over the past few weeks and they’ve all been so, so good.  We’ve definitely enjoyed the late summer bounty much more than earlier in the summer – you just can beat onions, root vegetables, and tomatoes!  I’ve really appreciated the CSA and it’s opened up new foods to us, but it’s not for everyone.  It’s still often not in the quantities that are right for us, and you have to be willing to work with what you get.

Here’s a run down of some of the things we’ve made:

Rhubarb upside down cake

Roasted Beets

Delicata squash

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Grilled lettuce

Celeriac root and Yukon gold mash

Butternut squash with farro

Braised cabbage

A few months ago I decided to make some homemade granola, and since then it’s become a staple and something that I eat almost everyday.  Everyone who’s tried it loves it, and it’s so much better than anything you’d buy in the store.  I’m sure there are a million variations out there, and one of the best things about the recipe is that you can make it yours by adding whatever you want to the mix.  One of these days I want to play around with adding coconut flakes or vanilla extract, maybe even try different kinds of nuts, but for now I love this as a basic recipe for a perfect snack.

I had no idea where to start so I just googled recipes and looked through a bunch until I found something I liked.  The one I ended up going with (and only adapting slightly) is from sobremesa.   I loved that it was easy, basic, and still had a bit of sweetness to it.  I adapted for my preferences (namely skipping the walnuts and adding raisins) and I had to adjust the cooking temperatures and times, which might just be my oven–the first time I made a batch I burned them too much to eat and the trial and error time frame I ended up with may work only for me.  So the first time you make this you should watch them carefully to see what cooking times will work for your oven.

One of the best things we’ve recently discovered is homemade mayonnaise.  It’s the best thing ever!  It tastes better than any brand I’ve tried and is easier to make than you might think.  Even the kids love helping out and will try to eat it by the spoonful if we let them.  You can make it with your oil of choice (I usually go with all olive oil but sometimes will mix in avocado oil or macadamia nut oil). Even the Hellman’s mayo made with olive oil lists soybean oil first in the ingredients list.

The first time we made mayonnaise, we thought maybe we didn’t do it right.  It didn’t seem to have the same consistency and it was yellow.  You could also clearly taste the olive oil, which was good but it didn’t taste exactly like the store bought stuff.  Turns out, that’s all normal.  The homemade mayo is yellow because the store bought stuff is made industrially in huge quantities and they can include egg whites and still get the oil to emulsify.  And they don’t use olive oil.  Maybe those are why the homemade mayo is so much better!

Not every attempt has been a success, but I have learned a few things through trial and error.  Once I tried to make aioli, which is basically mayo with garlic subbed for the mustard.  It did not work.  I don’t know why–bad eggs, because it was hot and humid in the house, or was the mustard really that important a piece?  I’ve since learned that mustard is a binding agent.  I’m not the best at adding the oil drop by drop so maybe I need the mustard to help out.  Since that failed attempt, I haven’t skipped the mustard again.

Some things I’ve learned along the way:

– The first time I made this I hand whisked.  Then I was using an electric mixer.  I’ve heard that an immersion blender will also work.  At some point I switched back to hand mixing.  Just simpler I guess.

– If you add the oil too quickly or the oil just isn’t emulsifying,  we discovered you have a chance of saving it by starting over with a new egg yolk and adding in the failed mixture slowly, then adding the rest of the oil.  Sometimes it works and sometimes it doesn’t, but it’s worth trying.

– I don’t always do it because I think the mayo is delicious as it is, but you can add garlic or herbs for flavor or just to make it look prettier.

– I make it in a 2 cup measuring glass.  You want a small container to whisk it and this seems to be the perfect size.

I’ve read it will last in the fridge for a few weeks, though ours have never gone that long without being devoured.  We just make some when we need it.  It only takes 10 min or so, and I think it’s completely worth it.

Source: Twelve Recipes

I don’t think I’d ever heard of a CSA until last year, but once I did I thought we definitely had to find one to join.  A Community Supported Agriculture share supports local farms, would put local, fresh food on our table, and give us a variety of fresh produce to try.  Why wouldn’t we do this?  When I looked into it last year, I discovered there are hundreds you can choose from so it was overwhelming to just pick one.  Which means I didn’t pick any.  Somehow I read about the Kings Hill Farm CSA.   Happy to have a lead, I looked them up. I felt a good amount of rushing click here discount generic cialis of blood flow around the genital area in men. Thanks to ever-developing medical science that has offered many ways to resolve the problem and normalize male sexual health levitra prices http://deeprootsmag.org/2013/12/11/animated-christmas-evergreens/ once again. It has also super levitra been determined that it improves sleep and lowers blood sugar levels. But what does that mean, exactly? Some men are able to get it up but can’t get hard enough for penetration. buy viagra for cheap  They seemed to have a range of vegetables and even more importantly they had a pick up spot in my neighborhood.  Sold!  Is it the best option out there?  I have no idea, but we decided to try it out.  My biggest worry was that we’ll get weekly deliveries of vegetables that we won’t be able to incorporate into our menus and will go unused.  Three weeks in now and I can’t say we’ve been good about using everything, but it has definitely introduced us to new foods we never would have heard about.  Stay tuned for more in this series of posts!