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