CSA Meals: Week 17 (pickup)

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

 ---------------------------------------------------------------------------------------------

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.

 ---------------------------------------------------------------------------------------------

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

Saute until potatoes are soft. Add cheese.

 ---------------------------------------------------------------------------------------------

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.

 ---------------------------------------------------------------------------------------------

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.

----------------------------------------------------------------------------------

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.

-------------------------------------------------------------------------------------------------

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

-------------------------------------------------------------------------------------------------

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.

-------------------------------------------------------------------------------------------------

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.

-------------------------------------------------------------------------------------------------

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

-------------------------------------------------------------------------------------------------

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.

-------------------------------------------------------------------------------------------------

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.

------------------------------------------------------------------

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.

------------------------------------------------------------------

Meal:

Rice cooked in corncob stock

Topped with green sauce, chopped tomato, and chickpeas

 

------------------------------------------------------------------

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.

------------------------------------------------------------------

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. 

----------------------------------------------------------------------------

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

----------------------------------------------------------------------------------

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 :(

----------------------------------------------------------------------------------

Corncob eggdrop soup

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

----------------------------------------------------------------------------------

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.

--------------------------------------------------------------------------------

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.

--------------------------------------------------------------------------------

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.

--------------------------------------------------------------------------------

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. 

--------------------------------------------------------------------------------

Helping!