CSA Week Twenty

Wow, tons of greens this week!  Here is what I got:

-Turnips
-Monster sweet potatoes
-Monster fennel
-Mesclun
-Curly endive
-Daikon
-Bok choy
-Kale
-Broccoli
-Jalapenos
-Apples
-Eggs
-Mums

So Wednesday I finally made roasted broccoli, which my mom has been raving about for a year.  It was so good and easy.  You can make it as healthy or unhealthy as you want, but it is really tasty and quick to make.  I used this Alton Brown recipe, and skipped on the cheese and used crushed croutons instead of Panko bread crumbs.  It was good-od-od-od-od-od.  I also made apple chips: FAIL.  They were soggy the next day, so really I just have dehydrated apples (not that exciting).

Last night I made sweet potato tacos, which I hope to share soon.  Really tasty, and a nice change from the old routine.  Tonight I am thinking about a caramelized fennel and onion pizza, but we shall see.

If you are looking for another sweet potato recipe, try this sweet and spicy lentil soup.  You could even substitute the swiss chard for kale.  Or how about this baked spaghetti squash with tomatoes and basil?  I told you I was obsessed.

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 Thirteen

Here is what I got in my CSA this week:

-Fennel
-Corn
-Potatoes
-Eggplant
-Tomato
-Red peppers
-Jalapenos
-Summer squash
-Red onion
-Peaches
-Plums
-Green beans
-Eggs

This week I made this eggplant, tomato, and caramelized onion pasta.  It makes for really great leftovers.  My friend froze some of the corn for soups this winter.  We made some Mexican rice with the peppers and onion.  I also made a peach upside-down cake too (more on that later).

The plums go great on top of vanilla ice cream.  And the green beans are perfect for Parmigiano Gremolata, but doesn't this green bean salad with fennel and fried almonds look good too?

CSA Week Six

It is officially delicious fruit season!  I got a lot of little jewels this week, but I will be honest - where the heck are my cherries?  I am dying for them!  Here is what I got from CSA this week:

-Corn

-Fennel

-Dill

-Lettuce

-Basil

-Arugula

-Onion

-Cucumbers

-Zucchini

-Summer squash

-Plums

-Peaches

-Blackberries

-Blueberries

-Eggs

-Zinnias and snapdragons

Last night I got right down to business, and made a few things I could keep for later use.  I am going out of town this weekend with Murray's Cheese on their Summer Whey-cation trip to the Vermont Cheesemaker's Festival.  There are only a few spots left, so if you are interested in joining, click here to check it out!

CSA Week Ten

Hello!  Here is what I got today from my CSA:
-Beautiful heirloom tomatoes
-Corn
-Cherry tomatoes
-Cabbage
-Cucumbers
-Green Bell peppers
-Zucchini
-Fennel
-Basil
-Watermelon
-Peaches
-Dozen eggs

Last night I made David Lebovitz's Zucchini Cake with Crunchy Lemon Glaze.  I swear anything he makes is amazing.  The cake is super moist, and the finely chopped nuts create a nice texture throughout.  The lemon glaze by itself is very tart, and I felt like I should have added more sugar, but as it seeps into the cake it mellows out - so don't fear.  If you are in the mood for a "healthy" dessert or a breakfast treat, I would definitely try the recipe, and if you haven't checked out David's blog, click here.