CSA Week Twenty-Three

My last week of my CSA - wow, that was fast.  Sorry, I have been so busy - just had a lot going on.  Here is what I got:

-Kale
-Butternut squash
-Collard greens
-Sweet potatoes
-Potatoes
-Garlic
-Lettuce
-Carrots
-Acorn Squash
-Pea shoots
-Red onion
-Apples

Looks like a lot of great things for Thanksgiving!

CSA Week Twenty-Two

Ugh...still so busy, but here is what I got in my CSA last:

-Acorn squash
-Braising greens
-Escarole
-Parsley
-Collard greens
-Potatoes
-Sweet potatoes
-Mesclun
-Apples
-Eggs

I did have a chance to make my favorite soup - hearty winter vegetable, which uses escarole, potatoes, and squash.  It is soooo good.

I am making several pies this weekend - and I think sweet potato might be one of them.  I'll keep you posted.

CSA Week Twenty-One

The final weeks of my CSA have arrived.  Here is what I got this week:

-Mesclun
-Braising greens
-Dill
-Lettuce
-Acorn Squash
-Broccoli
-Carrots
-Collards
-Apples
-Eggs

This week I roasted the carrots, broccoli, and acorn squash.  I saved the squash seeds, and plan to toast them soon.  I might make this hearty winter vegetable soup with the dill too.

CSA Week Sixteen

This week in my CSA I received:

-One leek
-Parsley
-Collard Greens
-Beets
-Radishes
-Sweet potatoes
-Green bell peppers
-Apples
-Bosc pears
-Eggs
-Wildflowers

The night before, my friend roasted the beets for a tasty beet salad with toasted walnuts and goat cheese.  Last night, I still had a few things left over from the week before, so I made eggplant, caramelized onion, and tomato pasta, and sprinkled it with the parsley.

If you are looking for a hearty soup with sweet potatoes, try this Sweet and Spicy Lentil Soup.  Swap out the swiss chard for collards, and add the leek in with part of the onion, and you got yourself a meal.

Want to try a delicious dessert?  Try this Apple Cake.  I made it last weekend, and besides the peeling and chopping, the recipe is pretty simple.  Plus, you can sneak it in for breakfast and not feel too guilty.

And if you are feeling ambitious this weekend, try this Butternut Squash Ravioli.  Not going to lie - it is time-consuming, but you do feel kind of proud at the end: I made homemade ravioli - ta da!

CSA Week Fourteen

Wow, it's finally fall, or at least it looks like it in this picture.  This week in my CSA I got:

-Eggplant
-Collard greens
-Beets
-Fennel
-Peppers
-Garlic
-Carrots
-Sweet potato leaves
-Spaghetti squash
-Apples
-Eggs

I have no idea what I will be making this week, but my CSA group emailed us a little about sweet potato leaves:

The sweet potato is one of the world's most cultivated crops, and is grown all over the world, but especially in Asia and the Pacific. The leaves are high in protein. Chinese herbalist lore says that the leaves can improve the respiratory and renal system function. Like spinach, chard and other greens, sweet potatoes leaves are highly versatile. Here is a recipe for stir-fried sweet potato leaves:
Ingredients: One bunch of sweet potato leaves; 1-2 hot dried red chilies (optional); 1-2 cloves of garlic
Salt, soy sauce, pepper to taste
Method

1. Fill a pot with water and put it on the stove over high heat. The pot should be large enough to hold the leaves, and there should be enough water to cover the leaves.
2. Strip the leaves from the branches. The thin stems that attach the leaves to the branch are tender enough to eat, so there is no need to remove only the leaves. Wash and drain the leaves.
3. Mince 1-2 cloves of garlic.
4. Chop the chilies fine, and combine with the garlic.
5. When the water comes to a boil, turn off the heat and carefully add the sweet potato leaves. After 2 minutes, remove and rinse with cold water. Chop the leaves. (This step was recommended by the cookbook to remove traces of natural slime from the leaves.)
6. In a large skillet or wok, heat some vegetable oil over high heat. When it is hot, add the garlic and chilies. Cook for 30 seconds, stirring often.

Add the greens, then stir-fry the mixture until the greens are tender, about 2 or 3 minutes. Add salt, pepper, soy sauce, or other flavorings to taste.

If you are looking for a fall pasta dish, try this pasta with brocoli rabe, toasted garlic, and bread crumbs - soooo good.  Or how about chocolate ice cream for dessert?

CSA Week Twenty-Two

Hello!  I got a lot of greens this week from my CSA.  I think I am going to my FAVORITE soup - hearty winter vegetable with this produce.  Here is what I got:
-Collard greens
-Leeks
-Potatoes
-Boy choy
-Mesclun
-Arugula
-Broccoli
-Acorn squash
-Eggs
-Jonagold Apples
-Mutsu Apples

Have a great weekend, I am off to watch the NYC Marathon!

CSA Week Twenty

Hi!  Here is what I got this week from my CSA:

-Green beans

-Collard greens

-Arugula

-Spaghetti squash

-Sweet potatoes

-Parsley

-Tomatoes

-Apples

-Pears

-Eggs

Since I have parsley and green beans I might make green beans with gremolata, and last weekend my friend made this sweet and spicy lentil soup with sweet potatoes and collards.

Stay tuned later today for a surprisingly tasty spaghetti squash recipe with tomatoes and basil :)

CSA Week Seventeen & Eighteen

I have had a couple busy weeks filled with visitors and traveling, so I have been a bit lax on posting.  Here is the produce I got from my CSA:

Week Seventeen

-Heirloom tomatoes
-Cherry tomatoes
-Dill
-Hot peppers
-Mesclun greens
-Kale
-Radishes
-Green beans
-Apples
-Plums
-Seckle pears
-Dozen eggs

Week Eighteen

-Tomatoes
-Grape tomatoes
-Bok choy
-Hot peppers
-Lettuce
-Green beans
-Collard greens
-Apples
-Plums
-Seckle pears
-Dozen eggs