Superfluous Yet Delicious

We Cook. We Eat. We laugh a lot.

CSA year 2, week 1

And we are back! We were terrible about posting over the winter, but now I have our weekly reminder to post, so expect lots of veggies and recipes.





This weeks haul included spinach, LOTS of arugula, 1 big tomato, Boston lettuce, turnips, and a head of broccoli.

We are skipping the fruit share this year because of last year’s peach overflow, but got strawberry and rhubarb as extras this week.


Quick Review: Gluten Free Bisquick


I follow the online instructions for cheese garlic gluten free biscuits, and they were so close to the correct texture that a wheat-eater couldn’t tell the difference.

December Share

Holy crap was this huge. Our share in particular was made bigger by the fact that at the end, anything people did not take ended up left over and got sent home with volunteers. I volunteered from set-up to close, so we ended up with 4 extra napa cabbages, 6ish lbs of potatoes, and lots of turnips. For some reason, these were not super popular. They are some of our favorites, though.


I took pictures of the white board so that I would not have to type up all the things. Our two choices were beets and turnips, I chose bok choi instead of napa cabbage, as did apparently everyone else, and I chose kale as the green. I traded our bread for extra shallots.

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Paleo Sweet Potato Casserole with Maple Bacon Pecan Topping

Thanksgiving! When we stuff our faces full of things that are not on any diet! Except of course, if you have actual allergies. So we cheated a little on strict paleo, eating the gluten free stuffing that Nicole’s sister made, and there may have been some canned cranberry sauce. But for the most part, our Thanksgiving meal fit our dietary rules.

Nicole’s challenge was sweet potato casserole. Neither of us likes the marshmallowy original anyway, leaning more towards savory, than sweet. This dish came out perfectly, and was gobbled up.
Sweet Potato Casserole

5 large sweet potatoes
1 butternut squash
2 tsp pumpkin pie spice (to taste)
some salt and pepper, to taste
1/2 stick butter
1 can coconut cream (or other full fat coconut milk)
1 lb bag chopped pecans
1/2 stick butter
3 Tbsp maple syrup
1/2 lb bacon, cooked till crispy and crumbled

1. Peel and chop sweet potatoes and butternut squash into 1 inch squares.

2. Boil until soft, strain the water out, and put them back in the pot.

3. Add butter and walk away for 5 min to let it melt from the heat. When the butter is soft and melty, add spices and coconut cream, and mash like your life depends on it.

4. Preheat the oven to 400*, and grease a 9 by 13ish casserole dish. We used Trader Joe’s coconut oil spray. Scoop the squash and sweet potato mixture into the dish, and set aside.

5. In a small saucepan, melt butter on low heat. When butter is fully melted, add pecans, bacon, and maple syrup, and stir/toss until fully coated. We used maple syrup from Smoky Hollow Farm, which is nomtastic.

6. Evenly spread topping on sweet potato mixture.

7. Bake for 15-20 min or until topping is nicely browned. I made this the night before, and then baked at at 350 for an additional 15 min the next day to warm it back up.

8. Nom. Then Nom some more

Must Try This!

Must Try This!

Nicole misses bread pudding. Like woah. If this is actually the right texture, it may become a new staple. I think it may have to wait until after Thanksgiving prep, though, our plates are pretty full at the moment. (See what I did there?)

Yummy November Share Chicken Dinner

I didn’t get a chance to take a photo of the first November share, but I will get a shot of the second one. I used almost entirely farmshare items for dinner last night:

Chicken rubbed with homemade sage salt from the summer share, baked sweet potatoes, Roasted farmshare garlic and shallots with chicken broth, and sautéed kale.


CSA Wrap Up: Weeks 15-19

Life got a little busy. Since we are picking up our first November share tonight, I carved out some time to post the last few summer shares

October 3

photo 1

Easter Egg Radishes, Fennel, green onions, tomatoes, carrots, lettuce, green beans, cabbage, peppers, apples, blue cheese

October 10

photo 2

Apples and cider, spinach, asian greens, giant beets, carrots, potatoes, broccoli, and lettuce.

October 17

photo 3


Incredibly delicious ricotta, apples, spinach, garlic, squash, potatoes, eggplant, carrots, beets

October 24

photo 4

Leeks, green onions, potatoes, sweet potatoes, lettuce, apples, cranberries and cider

Can All the Things!

A few weekends ago, Nicole and her sister hosted a canning workshop. Our friend Stacey came up from New Jersey and helped us can all the things. And we do mean all. The final total was something like 108 jars of varying sizes. We did both water bath and pressure canning, as well as prepping typical canned goods, like jams, pickles, and salsa.



We started around noon, and very quickly had pots boiling for jars, lids, and the varying things we planned to can.

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CSA Week 15

This is a little late, because Nicole had a migraine the night of the pickup, and Carl grabbed the veggies. We took a picture, but staring at screens is hard with light sensitivity, so Nicole hadn’t managed to get the photo of her phone. Well, with no more waiting, Here’s week 15:




Corn, Bok Choy, Radishes, Beets, Arugula, celeriac, garlic, apples, pears, peach jam.

CSA Week 14


Collards, Tomatillos, Peppers, Sage, Bok Choy, Winter Squash, pears, peaches, apples, Brie


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