CSA Challenge with Meadballs

If you follow my Facebook page, either Marnie Mead or Meadballs Meals, my Instagram account, or Twitter account, m_meadballs   then you have seen some of my postings labeled #CSAchallenge or #Meadballs.

The point of these is to show what produce is arriving weekly at Erie County’s farms, or at least the farms I shop, and how I cook with it. This is to give you a taste of what Meadballs will be all about.

So on the first week that Post Farm’s CSA had produce, this is what I cooked:

The most fun was turning collard greens into wraps for enchiladas. Plus I learned to make a red enchilada sauce from scratch, which tastes a lot better than the canned stuff.

Each week there are some of the same products as the week before, scapes and kale, for example, have been consistent. But as the season progresses, more color starts coming into the basket.

This past week I turned bok choy into a noodle bowl topped with Alaskan salmon. While the salmon isn’t local, I do buy from local sellers. And the dish is built around the bok choy, with the salmon as a complement. For the garlic scapes and the lettuces, I created a grilled steak salad topped with chimichurri sauce, which is a sauce made with garlic, cilantro, parsley, other herbs, a dash of lemon, red wine vinegar, and olive oil.

Quiche is one of my favorites for breakfast, lunch, or dinner – especially when it is warm out. The greens come together nicely with some garlic, olive oil, and hot pepper. They get a swirl of kale pesto and land in a homemade crust with local eggs (Taylor Farms just down the street) and cream.

The final dish, bottom right, was a grilled pizza with caramelized cabbage and onions, which I finished with with some cognac-soaked golden raisins and some vinegar. This created a dish that had the right notes of sweet, sour, crunch, melty. The homemade crust was topped with smoked gouda and mozzarella cheeses and then finished with the onion/cabbage. Cabbage is divine this way, developing a rich flavor and sweetness. I have no idea why my Irish relatives insisted on boiling cabbage when they could do this.

Good thing I didn’t learn to cook from my Irish family. The Italians (by marriage) and my Jewish neighbors were much more influential. I’ll credit a college boyfriend for introducing me to real Chinese food in Boston, where I also learned how to prepare fresh seafood.

What this all stirs up are meals from Meadballs, which will be priced at about $10 to $12 per person for dinner and delivered either to your home or to a central drop spot. There will be three meals each week in a cooler bag. All of them will be prepared in my new kitchen, which currently is under construction. The plumber was here this week putting in the lines for the sinks; the electrician added the lighting and the outlets. Next up – paint and a polished concrete floor. Then the equipment will be delivered from A. Caplan in Waterford, which will be hooked up by Dobrich Electric and Longo Plumbing. If all goes according to schedule, I will clear the Health Department by the first week in August.

I have to admit, it was pretty frightening dipping into my savings to do this. While a relatively simple renovation, wiring, plumbing and equipment add up. My research showed anywhere from $10,000 to $150,000 – depending.

That’s a pretty wide swing – but when you are talking about a kitchen exhaust hood costing $25,000 or more, it does add up. Since I’m not frying food, nor cooking over open flame indoors, that was an expense I could avoid. I still wound up on the lower side of the middle of that figure.

This is a no-loan operation. That is one thing I get from the Irish family. Invest in yourself first – don’t grow beyond what you can afford. That’s what started my grandfather in the newspaper business in 1888, and that’s what I’m doing nearly 130 years later. Although his investment was more like $250.

I digress. What if you want dinner from me?

Well there will be a couple of ways to do this:

I will post on Facebook what the weekly menus on Wednesdays or Thursdays. You can PM me, call me, e-mail me, or come to http://Meadballs.com and place an order. I will be able to take credit card/debit card orders using Square. You will be able to sign up for a flight of 6 or 12 weeks of meals (to take a break, just let me know), or 1 week at a time. Prices will be lower for those who sign up for multiple weeks. I’ll have an introductory

Some friends will be testing meals out over the next month. I’ll expand sampling beyond immediate friends and family once I have my license. You’ll be able to contact me and we can make arrangements to try out a sample meal then.

I’ll keep blogging details. And photos of the construction, as it comes along.

In the meantime, I picked up week 4 from Gordon Post’s farm in North East. Lots more greens, but more colorful veggies are coming soon; the tomatoes are between golf balls and baseballs. Blueberries from Conn’s Blueberry farm just down the road from Post should be ripe next week too. I picked up cherries from Mobilia Farms in North East and will be working with pork chops in a cherry sauce.

In the meantime, here is the recipe for the cabbage and onion pizza, which was inspired by Blue Apron.




Print Recipe
Caramelized Cabbage and Onion Pizza with Smoked Cheese
Course dinner
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Course dinner
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
  1. Bring dough to room temperature.
  2. Heat oven to 475 degrees Fahrenheit or prepare grill.
  3. In a large saucepan, melt butter with the olive oil on medium-high until hot. Add the garlic and stir for 30 seconds. Add onion and cabbage, along with about 1 teaspoon of kosher salt and a few grindings of fresh pepper. Cook, stirring occasionally, about 20 minutes until the cabbage and onions have turned a golden color and lost all of their liquid. Stir in raisins in cognac, vinegar, red pepper flakes (start with half and add more if you like), and thyme leaves. Cook for about 2 to 3 minutes, until the cognac's alcohol has cooked off. Allow to cool. Taste and add salt and pepper, if desired.
  4. While the cabbage cooks, lightly oil a rimmed cookie sheet. Or prepare your grill with a pizza stone.
  5. On a clean counter, use your hands or a rolling pin to gradually stretch your pizza dough to the desired shape (either the size of the sheet pan or your pizza stone). If it springs back while you are stretching/rolling - give it a 5 minute rest, and roll or stretch again. Repeat until the dough is the right size. Transfer to the sheet pan or to a pizza peel coated with cornmeal.
  6. Top the dough with the two shredded cheeses, leaving a 1-inch border around the edges. Top with the cooked cabbage combo. Brush exposed edges with olive oil.
  7. Bake or put on the grill either in the pan or on the stone, and cook for about 15-18 minutes, rotating the sheet pan halfway through, Remove from the heat and brush crush edges with more olive oil. Let stand about 5 minutes before cutting.
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