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 Nineteen

I got so much food last week, that I had to cab it home.  Pounds after pounds of tomatoes, potatoes, and greens.  Here is what I got:
-Peppers
-Lettuce
-Arugula
-Baby bok choy
-Dill
-Green beans
-Potatoes
-Tomatoes
-Garlic
-Turnips
-Apples
-Seckel pears
-Bosc pears
-Plums
-Dozen eggs

Last year around this time I made Pear-Caramel Ice Cream.  Click here to check it out.

CSA Week Four

Okay, so this is a much delayed post since I will be picking up my CSA goodies tomorrow, but I still thought I would share what I got last week.  This last week I had been super busy preparing for company and the Fourth of July.  I spent many nights working on different frozen yogurts to create homemade bomb pops, as well as making rocky road ice cream.  I am hoping to share the recipe with you soon!

Here is what I got last week:

-2 pints of blueberries
-6 peaches
-Broccoli
-Dill
-Nappa cabbage
-Swiss chard
-Summer squash/zucchini
-Cucumbers
-Lettuce
-Turnips

My friend made some bread and butter pickles and some quick pickles because we had so many cucumbers.  We just gobbled up the peaches (which were AMAZING), but I am saving the blueberries for blueberry kuchen or a peach-blueberry cobbler this week.  We also threw together some tostadas, salads, stir-fry and I am making the swiss chard and caramelized onions tacos as I type!  I still haven't used all the zucchini, but I am thinking of making this zucchini and ricotta galette from Smitten Kitchen.

Last year around this time I made blueberry kuchen and got some delicious treats at the Doughnut Plant.

CSA Week Three

This week I received a plethora of greens, which included lettuce the size of a baby!  Here is what I got:

-The mother of all green lettuce
-Swiss Chard
-Escarole
-Kale
-Snow Peas
-Turnips
-Parsley
-Blueberries
-Gooseberries
-Dozen Eggs

I am so excited to have my first batch of blueberries of the season.  I spent the majority of my time last night looking for something special to do with them.  Sometimes the best thing to do is to just eat them.  They are the perfect snack.  Tonight though, I am making blueberry pancakes.  I can't think of anything better than breakfast for dinner.  I was thinking of making blueberry kuchen, but I want to save that for the Fourth of July, so I have settled on trying blueberry frozen yogurt.  Hopefully I will get more blueberries next week so I can make more treats.

As for the gooseberries, I want to try my hands at gooseberry pie, but still searching for a good recipe and  I also need to stop by the Green Market and see if they have more.  One pint just isn't enough for pie.

I also see a lot of salads in my future!

Last year I made garlic scape pesto.  Click here for the recipe.

CSA Week Two

So this Wednesday I got the following from my CSA:

-2 stalks of rhubarb
-2 quarts of strawberries
-sugar snap peas
-3 garlic scapes
-1 bunch of turnips
-lettuce
-1 bunch of basil
-1 bunch of kale

Last night, I made a Spanish tortilla with some asparagus and kale. Here is my possible menu for the rest of the week:

Garlic Scape Pesto
Rhubarb Crumb Bars
Strawberry Yogurt Popsicles
Sugar Snap Peas and Asparagus Pasta
Scrambled Eggs with Asparagus and Mushrooms adapted from this recipe.
Braised Turnips with Poppy Seed Breadcrumbs
Strawberry-Walnut Salad
Stir-Fried Pea Shoots

If you are wondering what scapes are then click here and here.