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