CSA Meals: Week 24 (pickup)

Missed a week due to Sandy, and then another week due to schedule conflict. This was the final week!

Beets, green beans, sweet potatoes, mushrooms, garlic, onions, carrots, apples, brussels sprouts, bread, cider, eggs, honey, and caramel corn. We also bought a bunch of frozen meats.

So far I've just stirfried green beans and brussels sprouts in olive oil and garlic, with sausage. And of course eaten a bunch of apples with cheese.

CSA Meals: Week 21 (pickup)

Carrots, sweet potatoes, spinach, brussels sprouts, turban squash, mushrooms, apples, bread, eggs, and we bought some of their delicious colby cheese.

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Turnip Cauliflower Curry Soup
turnip, sliced
cauliflower, floretted
olive oil
butter
onion, sliced
garlic, minced
white potato, chopped
sweet potato, chopped
water or stock

- Toss cauliflower florets in olive oil and roast (375 for half hour ish, maybe longer depending on your floret size)
- Saute turnip, onion and garlic in butter and/or olive oil
- Add chopped potato (white and sweet), cauliflower, ginger, curry powder / cumin / similar spices to taste.
- Add water or stock. Cook until potatoes are all soft and turnip is not bitter. Blend to smooth consistency and check spice levels, adding as need be.

This is a gently flavored soup, v. tasty with bread and apples and cheese.

I completely failed to add some of the new goodies. Were I to make this again, I would add:
carrots, chopped
mushrooms, sliced
apple??

CSA Meals: Week 20 (continued)

Maple Rum Pumpkin Pie adapted from http://www.epicurious.com/recipes/food/views/Maple-Pumpkin-Pie-104200
Pumpkin puree (1.5c)
Maple syrup (roughly 1/6 c)
Honey (roughly 1/6 c)
Rum (a nice big splash)
Brown sugar (2-4 T)
Evaporated milk (3/4c)
Eggs (2)
Cloves, allspice, nutmeg (two shakes of each)
Salt (a little less than 1 t)
All purpose flour (3.5 t)

Mix all well and pour into pie crust (I used a graham cracker crust). Bake at 350 for an hour.

The aroma of this is just heavenly. The rum mixed with maple and the notes of pumpkin...ahhhh.


CSA Soup
Part 1:
1 knob butter
Stew beef
Onion, chopped finely-ish
Garlic, minced
Tomatoes, chopped fine
Potato, chopped
Sweet potato, chopped
Rosemary
Barley
Water

Part 2:
Green beans, cut into 1cm sections
Corn, we used frozen from previous weeks
Cabbage, sliced into small bits
Salt to taste


Melt butter in large stock pot. Add stew beef and saute until browned. Add remaining ingredients in part 1 and enough water to cover by a couple of inches. Simmer until beef and potatoes are starting to soften. Add ingredients in part 2 and simmer until green beans and cabbage are at your preferred doneness.

I love this general recipe because it produces a huge pot of soup, it's delicious, it's open to a variety of additional ingredients and seasonings, and uses a ton of CSA stuff. Probably could have snuck turnips in at the very beginning as well.

CSA Meals: Week 20 (pickup)

Spinach, broccoli, cauliflower, green beans, red delicious apples, golden delicious apples, turnips, turban squash, bread, and apple cider.

Two notes on this week's haul:

First, I love these red delicious apple. They're actually delicious, instead of all bland and mealy like the storebought kind.

Second, nobody loves turnips. The trade-in box, where you can trade one of your items for somebody else's rejected items, was filled with turnips.

:(

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Spinach-turnip sauce

Butter

Spinach, washed
Turnip, sliced
Mushrooms, sliced
Garlic, minced
Olive oil, lots
Mayo
Mustard

Melt a knob of butter in a large stockpot. On mediumish heat, add turnips and scoot around a little. Add mushrooms, garlic, and spinach. Cover and let cook, stirring occasionally, until spinach collapses into a miserable little heap. Add olive oil and stir. When turnips are soft, blend all to a sauce-like consistency.  Add mayo and mustard to taste.

TASTY. When gently but thoroughly cooked, the turnips lose their bitterness

Meal: tricolor pasta with spinach-turnip sauce, chickpeas, and shredded cheese.

CSA Meals: Week 19 (pickup)

Sweet potatoes, onions, Granny Smith apples, Jonagold apples, carnival squash, brussels sprouts, mushrooms, broccoli, eggs, rosemary-lavender bread.

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Bacon-simmered Brussels Sprouts

Cook bacon, rendering lots of fat. Slice brussels sprouts into quarters (or eighths, if they're really big) and fry in the bacon fat. Add a wee bit of water, cover, and let steam until done.

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Veggie pasta salad
Pasta
Chickpeas
Tomato sauce (from previous weeks)
Corn
Bacon-simmered brussels sprouts





Toss all in large pot.

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Squash chocolate chip bread
Make zucchini bread recipe with carnival squash. It's very sweet squash, so the combo works nicely.

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Yellow Hash
Chopped potato
quartered brussels sprouts
olive oil
frozen corn

Cook the potato and brussels sprouts in the olive oil until soft. Add corn and continue cooking until corn is heated through. Add sausage or beans for more protein.

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Shockingly decadent roasted broccoli

Cut broccoli into small florets, and toss in olive oil. Sprinkle with salt. Roast at 375-400 for 10-25 minutes or until broccoli is slightly soft and carmelizing around the edges.

This stuff is basically dessert.

CSA Meals: Week 18 (pickup)

Corn, brussels sprouts, potatoes, turnips, tomatoes, red delicious apples, golden delicious apples, acorn squash, eggs, bread.

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Bacon-Ginger Root Veggie Soup
Corn cob stock
Garlic, minced
Onion, chopped
Sweet potato, chopped
Turnip, chopped
Chunk of ginger root
Strip of bacon
Other spices (salt, rosemary? Rosemary would be great) to taste

Simmer everything together until turnip is no longer bitter and sweet potato is soft. Puree with wand blender.

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Beer bread with mozzarella and mustard: beer bread from http://www.food.com/recipe/beer-bread-73440
3 c flour: (2 bread, 1 wwh)
1 tsp salt
Couple tsps sugar
3 t baking powder
Bottle of Old Rasputin

Brushed surface with cream, bake ~1hr at 360. Let cool for 15 min before slicing.
Top with mustard and a slab of mozzarella. We ate this entire loaf in a day.

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Granola:
Oats, ~2 c
Flax meal, ~1/4 c
Walnuts, ~1/3 c
Almonds ~1/3 c
Salt, 1 tsp

Honey, bit less than a 1/4 c
Olive oil, ~1/4c
Water, ~1/4 c
Vanilla, couple of blobs - 1/2 tsp? 1 tsp?

Mix dry ingredients in largeish bowl, wet ingredients in small bowl. Add wet to dry and mix with a large whisk until moisture is evenly distributed. Spread onto aluminum-foiled pans in thin layers. Bake at 300, stirring around every 10min or so. My oven has a bad hot spot, so I rotated the pans a lot. Granola is done when dry and golden.

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Bacon Carnival:
Carnival squash, roasted
Bacon
Savoy caggage

Cook bacon in pan until there's plenty of rendered fat. Remove bacon and chop into bits. In remaining bacon fat, add sliced cabbage with a little water, sugar, and salt. Remove cabbage, add squash to pan. Stir around squash until heated through, then re-add cabbage and bacon.

CSA Meals: Week 17 (pickup)

Jonagold and Gala apples, savoy cabbage, red potatoes, corn, green beans, carnival squash, tomatoes, parmesan-sourdough bread, and eggs.

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Blanched the green beans and made tomato sauce:

Tomato sauce
Lots of olive oil
tomatoes, coarsely chopped
big sprig of rosemary
onion, finely chopped
garlic, minced

Simmer until reduced, adding olive oil as desired.

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After scooped tomato sauce into jars, in the leftover tomato sauce:
savoy cabbage, shredded
finely sliced potatoes

Saute until potatoes are soft. Add cheese.

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Potato roast: based on http://smittenkitchen.com/blog/2011/04/crispy-potato-roast/

Potatoes

Green onions

Olive oil, butter

Glob olive oil onto pan and spread. Finely slice potatoes and array in pan. Sprinkle with chopped green onions. Drizzle very, very generously with olive oil and melted butter. Cook at ~375 until appropriately soft, roughly 1hr15.

We at these potatoes with
Crabby Lentils:
Cook lentils in a pot at a ratio of 2 parts water to 1 part lentils. Cook until lentils are soft, stirring well near the end so they don't all stick to the pot. Add Old Bay seasoning. This is surprisingly tasty.

And... we put cheese on top.

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Roasted squash: halved, scooped out seeds, brushed with olive oil, roasted at 375 until soft.

Not pictured: pork chops followed by green beans, eggs, and mildly fried rice


Pork chops: batter lightly in flour and spices, fry in olive oil
Leftover olive oil: add minced garlic and saute a little. Add frozen chopped green beans, saute until delicious. Add old bay.
Beat eggs, pour into pan with oil. Cook until… cooked.
Add cooked rice to remaining oil, stir around until warm and/or mildly fried.

CSA Meals: Week 15, continued

We missed this week's pickup, so I have some more recipes from last week. We've discovered that a dozen eggs a week is an awful lot of eggs, so I went into an egg-cooking frenzy.

GreenSauce, Corn, and Cheese Quiche
- Pie shell ( I used http://www.food.com/recipe/quick-n-easy-quiche-crust-18185 , it didn't work so well)
- Corn (I used some blanched & frozen from last week)
- Green sauce (frozen from previous weeks)
- Shredded cheese
- 6 eggs
- 1 1/2 - 2 c milk


Make or unwrap pie shell. Spread corn, cheese, green sauce, and whatever else you want to add in the bottom of the shell. Beat eggs a little, then combine with milk and pour into shell. Bake at 350 for roughly 45 minutes, or until inserted knife comes out clean.

Delicious! It's so light and fluffy! Next time I will add chopped green beans and garlic, and maybe mushrooms and tomatoes.. More like frittata, maybe.

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Swedish Egg Cake, from this forum post that doesn't appear to be loading anymore?

1 1/3 cups flour
1/2 teaspoon salt
4 cups milk
10 large home grown eggs
3 tablespoons butter melted
 
Preheat oven to 375º. Blend flour and salt with 2 cups of the milk. Add remaining milk to eggs and beat well, then add flour/milk mixture and beat until smooth. Pour melted butter into 9" × 13" casserole, then add egg mixture. Bake 45 minutes until top is golden brown and puffed. Serve with blackberry sauce and whipped cream. 

This recipe uses 10 eggs (ten!) and it makes a LOT - the picture below is of a 9x13 pan, and I put a cookie sheet under it in the oven to catch the bits that rose up and spilled over the sides. It's super tasty with fruit sauce, and can be "real food" (it's basically breakfast) or dessert.

CSA Meals: Week 15 (pickup)

Corn, green beans, cortland apples, jonathan apples, carnival squash, cucumber, sweet potatoes, garlic, tomatoes, eggs, and oat bread.

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Preparation!  Blanch the corn and the green beans. Not pictured: make delicious stock with the corn cobs. Details here .

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Tomato sauce
Start with lots of olive oil and lots of coarsely chopped tomatoes. Simmer until tomatoes turn to mush and it smells tasty. Add garden herbs (here: whole stems of oregano, thyme, and rosemary), onion, garlic, and more olive oil, and simmer until herbs fall apart.

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Corn & Green Bean & Garbanzo Melange

In the leftover tomato sauce that didn't fit in the container, add freshly blanched green beans and corn, chopped sweet potato (microwaved), and garbanzo beans. Saute until everything is heated through.

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Afghan-inspired veggies: Inspired by kaddo bourani (maybe?), a delicious dish of pumpkin, garlic, and yogurt.

Butter

Sweet potato, chopped

Onion, diced

New potato, diced

Garlic, minced

Pattypan, sliced 

Stock

Garbanzo beans, bacon, sausage, or other protein

Melt butter in pan. Add sweet potato and saute awhile, stirring regularly, until sweet potato has softened a little. Add onion, potato, garlic, pattypan, maybe more butter, and a little bit of soup stock. Saute until all potatoes are soft and the stock has reduced.

Add garbanzo beans and/or sausage/bacon

Serve with yogurt sauce:
Yogurt, cucumber, dill, lemon

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Rescuing leftovers: weak noodle soup. We had a leftovers container of noodle soup from a local restaurant, and the broth was pretty weakly flavored. It had some weird veggie chunks in it, and some nice noodles, so we added:

- Tomato sauce, recipe above
- Freshly blanched corn

Simmered all together for a few minutes. Om nom.

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Nutella popcorn

- Pop plain popcorn in a paper bag in the microwave. (~1/3 c kernels into bag, folder half inch of bag top over a couple of times, microwave ~2:20)

- Microwave nutella, possibly with a little butter, stirring occasionally, until drizzleable. To get my nutella to a drizzleable consistency, I had do add frangelico. Gosh, darn.

- REMOVE ALL UNPOPPED KERNELS FROM POPCORN.

- Drizzle popcorn with nutella

- Sprinkle with fine salt.

This... is decadent.

CSA Meals: Week 14 (pickup)

 

This week we have corn, spinach, a variety of squash, mushrooms, cortland apples, gala apples, tomatoes (traded green peppers for more tomatoes), rosemary-lavender bread, and eggs.

 Noise helped me unpack.

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Cornstock-Spinach dip

Corncob stock (or other stock)

Butter or other fat

Spinach

Mushroom

Pattypan

Garlic

Mozzarella

Mayo

Put some corncob stock and a chunk of butter in a large pot. Melt. Add spinach, cover, and cook over medium-low heat until spinach has collapsed to a miserable blob. Add mushrooms, pattypan, and garlic cloves, all coarsely chopped. Remove cover and simmer until mushrooms and pattypans are cooked and air is perfumed with spinach and garlic. Add mozzarella and simmer over low heat until it's all melty, and stir until incorporated. Add mayo to taste.

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Meal:

Rice cooked in corncob stock

Topped with green sauce, chopped tomato, and chickpeas

 

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Roasted veggies:

Beets, sliced and microwaved until a little soft

Green/yellow beans, washed and ends chopped off

Tomatoes, quartered

Garlic, removed from papery wrapping

Toss everything in olive oil and roast at 400ish until pleasantly soft, carmelized, or otherwise delicious. 

This took a lot longer than we expected. The tomatoes cleaned off the aluminum pan, the beets ended up perfect snack food, the garlic was awfully tasty, and the green beans needed salt.

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Plum sauce

Plums, pitted and quartered 

Honey

Butter

Melt butter in pot. Add plums and honey. Cook until desired consistency. Tasty on ice cream, on sweet bread, on cake, or just straight from a bowl. 

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Decadent evening decaf

Hazelnut decaf

Dark chocolate powder

Milk or cream

Frangelico

CSA Meals: Week 13, continued

We had a lot of corn to deal with, so this post is 100% about corn.


Blanched and frozen corn
- Shuck, de-silk, and chop handles off of all of your corn.
- Add corn to large pot of boiling water
- Once water re-boils, boil for 3 minutes
- Remove from water and dunk in icewater bath for five minutes
- Slice corn from cobs onto cookie sheet or large baking pan. DO NOT THROW AWAY THE COBS, THEY ARE PRECIOUS
- Scoop kernels into freezer bags or other storage containers and pop in the freezer.

It was cooled with more than that freezer pack, I promise

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You thought I was kidding about the precious nature of corn cobs, didn't you? I would never kid about something so tasty.

Corncob soup stock
- In a large pot of water (we used water that was just used to hard-boil eggs for a wee calcium boost), add corn cobs, veggie cuttings, garlic, and any meat cuttings/bones that you've been saving in the freezer.
- Bring to a boil and simmer as long as you want.

The stock is delicately sweet and an excellent base for just about anything. I can't believe how many corn cobs I've discarded in my ignorance :(

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Corncob eggdrop soup

Boil corn stock. Drop egg into soup, stirring enthusiastically. Add corn. Food in minutes!

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Stew Beef in Corncob Stock

Lightly brown stew beef in butter and olive oil. Add corncob stock. Add chopped tomato, garlic, and finely chopped onion. Simmer until beef is tender.

Add corn kernels (ours was frozen, from earlier blanching), finely sliced green beans, and any other veggies that are convenient. Eat with crunchy bread or add rice.

CSA Meals: Week 13 (pickup)

Missed week 11 and 12, back for week 13!

Potatoes, onions, corn (traded some beets for more corn),  green beans, apples, tomatoes, garlic, lavender-rosemary bread, and eggs.

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Garlicky green beans: 
green beans, washed and trimmed
olive oil
garlic, minced
manzanilla olives, minced

Add olive oil and garlic to pan, stir until fragrant. Add greens beans, cook until desired softness. Add olives.

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Beet green pesto
Beet greens, microwaved a little to take the bitter edge off
Pine nuts
Olive oil
Garlic
Hard boiled egg(s)
Salt to taste

Blend all ingredients in blender and salt to taste. This is EXCELLENT with mayo and avocado on rye.

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Corn stirfry

Garlic

Olive oil

Corn, cut from the cob

Tomato, chopped small

Zucchini, finely sliced

Green beans, finely sliced

Rosemary (whole stem)

Optional: Egg

Saute the veggies for a few minutes, then add the rosemary and heap the veggies over the stem. Saute until corn is desired crunchiness. If you'd like more protein, add the raw eggs and stir until eggs are cooked to the desired consistency.

This is seriously delicious. The garlic and rosemary are fab together, and the fresh crunch of the corn is decadent. It's also tasty tossed with pasta. 

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Helping!

CSA Meals: Week 10 (pickup)

Corn, cantaloupe, kale, tomatoes, squashes (zucchini and pattypans), green beans, garlic, eggs, rosemary-lavender bread, peaches.

Corn and everything else stirfry: 

Tomatoes

Onion

Manzanilla olives

Zucchini

Bok choi

Garlic

Lime

Corn

This made a big pan of food, so I took a subset of it and added more corn, more olives, relish, and greek yogurt. 

Bean and veggie soup:

Bean soup

Beans

Chicken or veggie stock

Thyme, rosemary

Onion, garlic

Corn

Tomatoes

Zucchini

Olives

Whatever the heck else: finely chopped green beans, pattypans, bok choi, potatoes

Cook beans according to package directions (in this case, soak overnight in water, drain, simmer in  stock until soft). Add everything. Eat with delicious bread.

I managed a couple of decadent cucumber sandwiches, but left the cukes unattended for too long. Both of last week's cucumbers were ultimately slain by the kitty.

Decadent cucumber sandwiches:
Thinly sliced cucumber
Rosemary-lavender bread
Peach jam mixed with cream cheese

CSA Meals: Week 9 (pickup)

Corn, potatoes, cantaloupe, cucumber, zucchini, tomatoes, peaches, eggplant (not pictured, because I traded for more tomatoes), lavender-rosemary bread (nice choice, Andrew!), garlic, and eggs.

Rosemary stirfry

 Onion, chopped small

Garlic

Tomato, coarsely chopped

Manzanilla olives, finely sliced

Big sprig of rosemary, still on the stem

Zucchini, chopped smallish

Bok choi greens, sliced small

Bok choi stems, chopped small

Put very generous two dollops of olive oil in large pan. Add garlic and onion, stir well and let sit for a few minutes. Add olives, tomato, and rosemary; bury rosemary in the other ingredients. Stir periodically. After onions are turning translucent, add zucchini and bok choy greens. Cook until zucchini is soft and bok choi greens are all sad and floppy. Add bok choi stems, stir well, and remove from heat.

Top with parmesan and eat with crusty bread.

Later: We put this sauce on a tortilla, topped with sausage and cheese, heated, and topped with another tortilla. Marvelous.

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MEANWHILE.... the cats really like veggies. 

 

CSA Meals: Week 8 (pickup)

Corn, cantaloupe, bok choy, assorted squash, tomatoes, peaches, bread, cheese. There was also kale and green peppers, but I still have last week's kale and green peppers, so I passed.

Marvelous Corn Stirfry

Corn, sliced off the cob

Potato, sliced finely

Juice of a key lime

Beet/chard stems, chopped finely

Bok choi (stem and leaf), chopped finely

Bacon fat and/or butter

Cook bacon in pan or melt butter. Mix corn, potato, lime, beet/chard stems well in large bowl and toss to coat with the lime. Add this mixture to the pan and toss well to coat with the oil. Cook a few minutes, then add bok choi. Cook until potatoes are soft.

I popped a bunch of it into the fridge, and reserved a small bit to which I added:

Garbanzo beans

Tomatoes, chopped small

Greek yogurt

This is amazing! Marvelous blend of flavors, mix of textures, nice crunch. My cat really likes garbanzo beans.

 

 

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Mini Pizza sauce

Tomatoes, coarsely chopped

Olive oil

Thyme

Garlic

Zucchini

Simmer down forever, or until sauce is saucy instead of soupy.

Pop onto bread and top with cheese. Microwave until cheese melts. Quick, tasty.

CSA meals: Week 7 (pickup)

Corn, kale, zucchini, peaches, eggplant, tomatoes, cantaloupe, cucumbers, eggs, bread.

Current iteration of zucchini bread:
1.5 c white whole wheat flour
1 tsp baking soda
1/2 tsp salt
3 eggs
1.5 c shredded zucchini and roasted beet
1/2 c olive oil
2 tsp vanilla
chocolate chips

Combine all ingredients, bake in oiled pan for 28 minutes at 350 degrees. 

This version seems to be less dry and equally tasty. Plus, it's basically breakfast - eggs, flour, veggies, olive oil.

CSA meals: Week 6 (pickup)

Chard, beets, green bell peppers, peaches, plums, mushrooms, tomatoes, eggplant, garlic, dozen eggs, loaf of bread. 

Stems: Chard stems, beet stems, and chard greens, sauteed in bacon fat.

This week's green sauce: Green sauce: beet and chard stems, butter, garlic, mushrooms, kohlrabi, lots of eggplant. This is delicious - I think the eggplant makes it creamier.

Veggie & Beef Stir-fry:

Mushroom

Tomato

Eggplant

Chopped beet greens

Chard

Oven roast (beef)

CSA meals: Week 5 (pickup)

Kale, zucchini, corn, peaches, plums, eggs, bread, new potatoes, green beans, kohlrabi.

This week I have no photos of prepared food, because we ate it all too fast.

This week's green sauce

Kohlrabi stems

Kale stems

Onion

Garlic

Butter

Kohlrabi bulb

Eggplant

Cook until softening. Add kale, kohlrabi leaves. Cook until wilted, blend.

Flavorings to add to green sauce base:

Olive oil, butter, greek yogurt, worcestershire, mustard.

Meal: Green sauce re-blended with blanched green beans and old bay, greek yogurt; tossed in potatoes and bacon.

Corn: drizzled with butter-lime-oldbay-salt mixture.

Leftover mixture drizzled on popcorn.

Green sauce quesadilla: Tortilla spread with green sauce, chopped hardboiled egg, cheese, old bay

Pink fruit soup: microwave raspberries, plums, tiny garden strawberries; add cognac; blend, add greek yogurt

CSA meals: Week 4, continued

Green bean scramble

Chicken or vegetable stock

Garlic

Vidalia onions(s), diced small

Green beans, trimmed, washed, blanched, and chopped into 1cm or smaller lengths

Eggplant(s), diced very small

Hard boiled egg(s), diced small

 Mustard

Old bay seasoning

Add stock, garlic, and diced onions to pan. Simmer over medium until liquid reduces and onions start to become translucent.

Add green beans and eggplant, let cook a few minutes.

Add hard boiled egg. 

Add mustard and Old Bay to taste.

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Pink egg salad sandwich: Red sauce with hard-boiled egg, diced small

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Dessert: Crepecakes with plum sauce, raspberries, vanilla ricotta, cacao nibs

Crepecakes

2 eggs

1/2c flour

1/3c ish cream

1/4c ish water

Plum Sauce: Sliced plums simmered in orange cognac

Fantasia Coffee: coffee, couple drops of vanilla, splash of cointreau, cream

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Blueberry muffins/cake with greek yogurt Based on http://www.stonyfield.com/recipes/very-blueberry-muffin

2 cups white whole wheat flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup greek yogurt

1 teaspoon baking soda

2 eggs

1/2 cup olive oil

1/4 c sugar

1 teaspoon vanilla

1/2 tsp cloves

1 cup blueberries (fresh or frozen + lightly thawed)

 

- Preheat oven to 350°F. Lightly grease a 12-muffin tin.

- Sift together the flour, baking POWDER, and salt.

- In a separate bowl, combine the yogurt with soda; set the mixture aside. (holy chemical reactions, batman! This mixture will become weird)

- Beat the egg in a third bowl, then add the oil, sugar, and vanilla, and stir to combine.

- Add the flour mixture and the yogurt mixture alternately to the egg mixture and stir just until blended.

- Gently fold in the blueberries.

- Pour the batter into the muffin tin and bake for 25 to 30 minutes until the muffins are golden brown. 

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Meals:

- Noodles with green-greekyogurt sauce, peas, and bacon

- Green bean scramble with new potatoes, boiled and tossed with greek yogurt 

- French bread with green sauce, chicken, and ground kale 

CSA meals: Week 4 (pickup day)

Goodies this week: beets, spinach, green beans, new potatoes, eggplants, plums, peaches, blueberries, bread, and peach butter.

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Green sauce of the week

Butter

Onion

Pattypan

Garlic

Spinach

Beet greens

Melt butter in large pot; add onion, pattypan, garlic, and saute until a bit soft.

Add spinach and beet greens.

Cover and cook on medium until greens have collapsed and everything is nice and soft.

Blend well.

I tried a thai kind of approach to flavoring this time, with ginger, lime, and fish sauce, but none of these flavors ended up particularly identifiable. I added a bit of worcestershire  sauce and some greek yogurt and we spread it on bread.

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Red sauce of the week

Butter

Pattypan

Beet (sliced and microwaved for a minute or two - otherwise it takes forever to cook)

Beet stems

Chard stems

Kohlrabi stems

Melt butter in pot. Add pattypan, beet, chopped beet stems, and any remaining chard stems and kohlrabi stems. Cover pot and cook on medium until everything is soft. Blend well.

 

 

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Colorful veggie salsa

Eggplant

Green beans

Beet stems

Olive oil

Chop all veggies and saute in olive oil. This would be lovely with additional veggies - pattypans, tomatoes, corn.

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Dinner: tilapia topped with lime and green sauce, veggie salsa, and sliced new potato, all sprinkled with kale bits (from previous post). Tilapia is easily microwaveable: 2 minutes, flip, 2 more minutes.

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Plums with ricotta and honey

We had a bunch of milk that needed to be consumed, so I made some ricotta / paneer. It's dead simple: mix milk with acid, heat, drain. 10 minutes in total, counting draining time. 

Mix ricotta with vanilla. Spread vanilla ricotta on sliced plums and drizzle with honey.