#csalife

[miraintransit]

shining through... #csalife #flypal #motivated #bpa (at Philippine Airlines - NAIA / Manila International Airport)

[rhino8888]

January greenery. (Photo courtesy of @darcyduke) #spinach #hoophouse #csalife #csafarm (at Lindentree Farm)

[runcello]

#csalife (at Capitol View/Stifft's Station)

[grantfarmscsa-blog]

Kidney Bean Curry

From Smitten Kitchen - click here for original post and pics.

1/3 cup extra virgin olive oil

1/4 cup chopped fresh ginger (I use half this; I’m tepid in the fresh ginger department)

1 medium onion, finely chopped

1 plum tomato, diced

3 cloves garlic, chopped

1 large green chili, chopped (optional)

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon cumin seeds

1/2 teaspoon ground tumeric

1/4 teaspoon cayenne

8 ounce can of tomato sauce or 8 ounces of one of your choice

3 cups boiled red kidney beans or 30 ounces canned red kidney beans, undrained

1/2 cup chopped fresh cilantro (or parsley, if you’re cilantro-averse)

Heat oil in a deep sauce pan over medium heat for one minute. Add ginger, garlic, onion, green chili, and let sizzle for one minute. Add the tomato sauce, salt and remaining spices and cook for an additional five minutes, stirring frequently. Add the kidney beans with water or canned red kidney beans (undrained) plus one additional cup of water, and tomatoes. Bring it to a boil, then reduce to medium heat and let cook uncovered for 10 minutes. Remove from heat. Garnish with cilantro.

Serve over rice or with naan. A dollop of plain yougurt on top is heavenly.

- See more at: http://www.grantfarms.com/farm/kidney-beans--kidney-bean-curry#sthash.PRqH8OUo.dpuf

[dweiums]

Last week @chesapeakebayfoundation, volunteers from @levis shared some amazing tips about my vintage Levis! I'm stoked! Check out @levis website if you have a few old pairs lying around. Thanks for the help & the tips, guys! #livelevis #csalife (at Clagett Farm CSA) https://www.instagram.com/p/CQMgC8PBS-K/?utm_medium=tumblr

[ohbabyboston]

Extra greens and more share at the CSA today because I already miss it and extra garlic because the store garlic doesn’t come anywhere close to this stuff! #farmlife #farmfood #csalife #LincolnMA #kalelicious #eatyourgreens #goodgreens (at Lindentree Farm)

[rhino8888]

Today's ride. #tractor #csalife (at Lindentree Farm)

[runcello]

#csalife (at Capitol View/Stifft's Station)

[saxby]

#csalife (at RyBen )

[evamarianu]

Week 6 Delivery

Another Saturday, another box full of veggies to puzzle over and enjoy. I have more than loved my CSA adventure so far this year, and I am thrilled that I have 18 weeks left! Over all my diet has improved measurably. This is obviously based on necessity, because I have vegetables coming out of my pores this summer.

Included in this box:

* Cauliflower * Green cabbage * Boone Green beans * Kestral Red beets * Assorted summer squash * Raspberries * Red Currants * Swiss Chard *Fresh Norland Red Potatoes * White spring Onions * Popcorn on the Cob

[jessiedavismusic]

Purple carrots = purple noodles. 😎✌️#csalife

[charlestonfoodbloggers-blog]

CSA life! Ever wanted to own a share of a farm? You can sign up for an Ambrose Farms CSA share ( @ambrosefamilyfarm ) and pick up a weekly portion of everything picked that week. Then you can enjoy amazing meals like this with the freshest most local produce available. #takemetochs #holycityeats #charlestonfoodbloggers #CharlestonSC #CSAlife #veg

[miraintransit]

photo op with mr matteo😍😱❤ #csalife #groundattendant (at Philippine Airlines - NAIA / Manila International Airport)

[runcello]

#csalife

[evamarianu]

Week 5

Mexican Fava Bean Soup - Sopa de Habas

This soup turned out truly amazing. Unfortunately, the fava beans I had were “shy” and for the size of the pods, I actually only had a small amount of beans to work with. Definitely, I would love to try this soup again!

According to the source of the recipe, the secret of this soup is the “recado” or or tomato base that was made in step two.

I didn’t have saffron, so I made a few adjustments.

Ingredients:

* 2 Cups Shelled, dried fava beans (I had about one cup) * 1 Ripe Tomato, chopped * 1 clove garlic, chopped (I used garlic scapes) * Small yellow onion, chopped (I used spring onions from week 4) * Salt and ground black pepper to taste * 1 tbsp. olive oil * 1/4 tsp. crushed saffron threads (I added a generous dash of Tajin seasoning) * 1/4 tsp. cumin

Instructions:

Step 1: Bring fava beans and 4 cups water (I reduced to 2 cups of water and 1 cup of vegetable broth to make up for the smaller amount of beans) to a boil over high heat; reduce heat to medium-low and cook, covered and stirring, until tender, about 40 minutes.       

Step 2: Meanwhile, make the recado: Combine tomato, garlic, onion, salt, and pepper in a blender or food processor and puree; set aside.         

Step 3: Heat oil in another pan over medium-high heat. Add recado and cook, stirring constantly, until it begins to thicken, about 5 minutes.   

Step 4:  Add the fava beans along with their cooking liquid, saffron, and cumin. Cook the beans, stirring occasionally, until flavors meld and beans are very tender and break up in the soup, about 10 minutes.        

[jessiedavismusic]

Rutabaga the size of my head. Wtf do I do w this thing?! #csalife #gmofree seriously tho... I'm not in the mood to do too much work tonight. Lol