Hey, this photo is ©2017 Kristine Stone Photography

CSA Box Weeks 2 and 3

October 30, 2016 CSA

It’s been almost three months since the cataclysmic flood.  There are still reminders everyday of what we, and many others around us went through. As I pick up my box of produce every week from the farmer, it’s a little bit of normalcy.

Week 2

I gave up my tiny bit of normalcy for week 2, and gave away my box of veggies for a few reasons.  Number one, we were finally getting drywall put up in our house. We were no longer going to be living with two feet of studs exposed! This meant that I would not be able to cook in my kitchen. The thought had crossed my mind to try and ask the hotel if I could use their kitchen and then I could do a “Cooking from my CSA box” extreme episode.  But the hotel itself was still doing repairs from the flood as well, and I knew I needed the break from cooking.

The other reasons I did the contest was to bring attention to the Seasonal in America Project and also to support our local farmer, Luckett Farms.  Speaking of local farmers…

<<start PSA>> If you are from the greater Baton Rouge area, please keep in mind, if your farmer did not flood, they may still struggle because there are so many people backing out of getting their CSA boxes, or shopping at the farmers markets as they recover from the flood. Remember to still support your local farmers! This also goes for others in states who have also dealt with extreme weather events this year. <<end PSA>>

I really enjoyed doing the giveaway.  To see all the joy and the love people had for Luckett Farms.  To see people who have purchased from them before tell their friends “Hey, enter this contest, you gotta try the Luckett’s produce!” — that was so sweet to see! I’m thinking I need to do more of these in the future. Who doesn’t like free food, eh?

Week 3

When I had to pick up our third produce box, I panicked a bit.  Our walls were supposed to be done by Friday night, and we were told we would have to wait until Saturday afternoon. I ran back to my house and got some ice blocks and I could not find my cooler, so I bought a new one at WalMart (it was needed, my old cooler is falling apart). I picked up my produce, and brought them to the hotel with me.  Once the ice blocks warmed,  I went to the ice machine and filled ziptop bags with ice to preserve my produce until I could get home.  It worked great!

We ended up all catching colds this week.  I only had one good day with energy, and I used that day with passion to create some yummy goodness.  Here are my favorite Instagram images from that week (be sure to look at all of them, I have a recipe at the end):

#seasonalinamerica #eatlcoal #nofarmersnofood #produce

A photo posted by Kristine Stone (@kristie_photo) on

My attempt at Okra Pilaf a la Kristine. Still needs work. #seasonalinamerica #eatlcoal #nofarmersnofood #produce

A photo posted by Kristine Stone (@kristie_photo) on

Print Recipe
Apple Crêpe Filling
A filling and topping for your crêpes!
Course dessert
Cuisine French
Prep Time 5 min
Cook Time 15 min
Servings
people
Ingredients
  • 2 cups Apple Cider or unfiltered apple juice
  • 2 large apples peeled and chopped
  • 1 tsp vanillia
  • 1 tsp ground cinammon
  • 1/8 tsp ground nutmeg best if freshly ground
  • 1/8 tsp ground cloves
  • 1/4 tsp ginger
  • 2 Tbsp maple syrup add more or less depending on how sweet you want it
  • 1/4 tsp salt
The slurry
  • 3 Tbsp Cornstarch
  • 3 Tbsp cold water
Course dessert
Cuisine French
Prep Time 5 min
Cook Time 15 min
Servings
people
Ingredients
  • 2 cups Apple Cider or unfiltered apple juice
  • 2 large apples peeled and chopped
  • 1 tsp vanillia
  • 1 tsp ground cinammon
  • 1/8 tsp ground nutmeg best if freshly ground
  • 1/8 tsp ground cloves
  • 1/4 tsp ginger
  • 2 Tbsp maple syrup add more or less depending on how sweet you want it
  • 1/4 tsp salt
The slurry
  • 3 Tbsp Cornstarch
  • 3 Tbsp cold water
Instructions
  1. Put all the ingredients (Except for the slurry) in a pot and simmer till the apples are soft. Bring the mixture close to a boil and then add the slurry to thicken the mixture. Remove from the heat and fill and top your crêpes. Also great with ice cream!
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About the writer, Kristine Stone is a food photographer for the greater Baton Rouge (and beyond) area.  She is also the creator of the Seasonal in America Project.  She hopes her magnets will help people know what produce is in season and support their local agriculture. You can learn more about the project by visiting www.seasonalinamerica.com