Not In Jersey: CSA Chronicles Week 5 + Chicken Soup Recipe CSA Chronicles Week 5 + Chicken Soup Recipe - Not In Jersey

CSA Chronicles Week 5 + Chicken Soup Recipe

Monday, July 8, 2013

As of the last time I posted, we had not used the broccoli we received in week 4’s share. That night for dinner, Dave created this chicken with broccoli mix. He added soy sauce and it tasted great!


This week we received:


What we cooked:

I don’t like eggplant. Dave does though, so he was quick to turn it into a meal. He made it the same way we make our zucchini parmesan, and he also added some of the garlic we received this week. He also managed to get me to eat eggplant! I don’t like it because I don’t like the texture. I really wanted to eat the garlic though, so I ate a bit of this!


We had the potatoes with our July 4th dinner. Dave baked them with steak seasoning and onion soup mix, plus olive oil. They turned out excellent.


This week I used the carrots in chicken soup. Although only the carrots and garlic seen below are from the CSA, I thought I’d share my chicken soup recipe anyway.

We get giant meat bones from a friend who works at a meat plant. We also put in chicken legs. The vegetables we use are carrots (I usually use a bag of baby carrots), parsnip, sweet potato, zucchini, turnip, and onion. This time I also included fresh garlic.

All I do is peel and chop the vegetables and put everything into a big pot, cover it with water, and bring it to a boil. Then lower the flame and cook it for 5-6 hours! We freeze the part we don’t eat on the first week and when we run out I make a new pot!

With the cabbage, I made a slaw salad.

Ingredients: 1 cabbage, shredded. 1/4 cup oil, 2 cloves garlic minced, 3 tbsp vinegar, 3 tbsp sugar, 3 tbsp ketchup, 2 tbsp water, 1/2 tsp pepper, 1/2 tsp salt.

Mix together the dressing ingredients and pour over the cabbage. Let marinate before eating!


We haven’t used the chard yet, so come back next week to find out how we ate it, plus see our next CSA delivery!