CSA Box: Week 11 and Preserving Peaches

In week eleven we got: one head romaine lettuce, one bunch carrots, one bunch green chard, one bunch spinach, one eggplant, two green peppers, two zucchini, two yellow squash, one bunch parsley, one bunch green onions, six ears corn, five tomatoes, and one bag of “kale salad.”

Leafy Greens

So remember how I said I don’t really like chard? I think I may have solved that problem. First I read Mindy’s recipe for chard and onions. Then my father-in-law sent us five pounds of GAPS-legal bacon for our anniversary. Wanting to make the bacon go as far as possible, I decided to use it to enhance those dishes that we don’t like as much, so we browned a couple of strips of bacon, cooked the onions and chard in the bacon grease, then added the chopped bacon on top when serving. Oh wow. Bacon plus onions plus chard is SO DELICIOUS. Since then I have used the same technique on two bunches of spinach and a lot of chard from our garden. They were all amazing. I think I’m over my leafy green issues…well, at least until we run out of bacon. 🙂

I did, however, have one greens failure: “kale salad.” It’s chopped kale, carrots and cabbage—the veggies that are in the bag in the picture above. I wasn’t sure what to do with it when I picked it up so I threw it in the fridge to give myself some time to come up with something. When I looked at it a couple of days later it smelled funny. I think cut kale has a pretty strong smell but this just smelled like it had spoiled. I don’t mess around with eating spoiled food so I tossed it in the compost. It was too bad, really, but I guess if we get another one of those I’ll know to use it right away. Honestly I’m disappointed to get chopped veggies in my share, since they go bad so much faster than whole veggies, but unfortunately one doesn’t usually have much say in these matters.

Zucchini and Yellow Squash

I still have several zucchini and yellow squash but the stash is mostly under control. I finally got tired of sautéed squash and onions so instead have been roasting the zucchini/squash with beets, carrots, and onions or making them into zucchini noodles that we eat with all sorts of things. I even tried making noodles with my mandolin (since I’d already gotten it dirty doing something else). Those noodles were particularly delicious—long and thin in a way that reminded me of angel hair pasta.

I also made some more vegetable chips. This time I used zucchini, yellow squash and eggplant. I didn’t have any cilantro to make the cilantro marinade, so instead I just put all of the slices in a big bowl and poured on some olive oil, salt and garlic powder. It worked all right, although it was difficult to distribute the oil and I think the chips all turned out slightly greasier than I wanted. Next time I think I may go back to brushing on the oil or marinade. Even so, Jesse thinks the chips are awesome and has been enjoying snacking on them with slices of cheese.


Even though we can’t eat corn on GAPS, I decided to take the corn that came in our share because Jesse’s been starting to eat some non-GAPS foods. If all goes well he should be able to eat the corn sometime in the future. To preserve it until then, my plan is to steam it then freeze it, though I’ve yet to actually put this into action. Hopefully it’s not too late—I actually have no idea how long corn lasts in the fridge.


Preserving Peaches

Last week we picked up twenty pounds of peaches for our preserving share. We got peaches last year, too, and they were such a success that I decided to order them again. Last year I did a mix of freezing and dehydrating. This year I decided to only freeze. While we enjoyed eating the dried peaches last year, I remember the drying process being a bit of a pain because I had to cut thin slices and make sure to remove any brown spots.  Preparing the peaches for freezing was much easier: I cut relatively thick slices and while I did remove brown spots, I didn’t worry about it as much as I did for dehydrating.

Twenty pounds of peaches

I washed and sliced the peaches before placing them into two gallon-sized freezer bags. To prevent the slices from freezing into one giant clump, I took the bags out of the freezer and banged them on the counter a few times a day after I first put them into the freezer.

For the moment the rest of the peaches are still in my fridge. I would’ve frozen more, but many of them arrived underripe so I decided to give them some extra time to ripen before I did anything with them. Since then we’ve been picking out the ripe ones to eat fresh, so depending on whether or not we get sick of them I may or may not end up freezing another gallon or so.

Sliced peaches ready for freezing

This post is shared at Fresh Foods Blog Hop, Real Food WednesdayFreaky Friday, Fill Those Jars FridayMonday Mania, the Morristribe’s Homesteader blog carnival, Living Green Tuesdays, Traditional Tuesdays, Scratch Cookin’ Tuesday, and Fat Tuesday 

What’s in season where you live?  


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One Response to CSA Box: Week 11 and Preserving Peaches

  1. Mmmmmm! Ripe summer peaches are something I look forward to all year!

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