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 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

Here is what I got yesterday in my CSA:

-Kale
-Potatoes
-Radishes
-Carrots
-Broccoli
-Eggplant
-Mesclun
-Apples
-Bosc Pears
-Eggs
-Chrysanthemums

So I have big apple plans this weekend.  I am making caramel apples and an apple crisp or pie.  I have a ton of apples to use from my trip to the Hudson Valley.

I am so tempted to roast vegetables again and just put them on top of some farro or quinoa, but maybe I could get more creative.  We shall see.

Don't these Crostinis with Kale and Parmesan look tasty as an appetizer?  Or how about this carrot salad?

Can I just say I am in love with spaghetti squash?  You can literally eat it like spaghetti and not feel bad about all the carbs.  Genius.

CSA Week Seventeen

This has been a busy week, so sorry for the late post, but here is what I got last week in my CSA:

-Kale
-Edamame
-Leeks
-Radishes
-Cabbage
-Potatoes
-Carrots
-Pears
-Apples
-Eggs
-Wildflowers

As soon as I saw potatoes and carrots, I knew I had to roast some vegetables again.  They were so good last time!  Click here to learn how.  We also sautéed some kale, and munched on radishes.

This may sound weird, but I truly love shredded cabbage with lemon juice and salt.  It is great for digestion.  Roasted cabbage with lemon sounds pretty good too, or even homemade sauerkraut in Martha Stewart Living this month (not online yet).

Unfortunately, I won't be able to pick up my CSA this week so their won't be a post.

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 Fifteen

I have been such a lazy bum when it comes to cooking these days.  I have been pretty busy at work, etc., etc..  So hopefully I can get back on track with cooking this week.  Here is what I got from my CSA last week:

-Kohlrabi
-Kale
-Lettuce
-Carrots
-Potatoes
-Eggplant
-Jalapenos
-Onions
-Pears
-Plums
-Eggs
-Marigolds and one sunflower

On Wednesday I made tacos, story of my life.  And on Sunday I roasted a ton of veggies, and I might make a cannelloni bean and kale soup this week.

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 Twelve

I can't believe today is September 1st.  Where did the summer go?  Here is what I got in my CSA yesterday:

-Swiss chard
-Eggplant
-Green and red peppers
-Corn
-Cucumbers
-Summer squash
-Tomatoes
-Peaches
-Nectarines
-Eggs
-Marigolds

Last night I made penne with eggplant and tomato.  It was so good and easy, you should definitely try it.  I love most recipes on Alexandra's Kitchen!  Doesn't this tomato, ricotta, and grilled bread look good too?

Definitely making fajitas tonight with peppers, Swiss chard, maybe some squash, and with some Mexican corn on the cob.  These charred corn tacos look pretty good too.

Hope to share my peach ice cream recipe soon too!

CSA Week Eleven

Okay, I am totally behind, blame it on Irene.  She really put a cramp in everyone's style this week.  Here what I got in my CSA this week:

-Red onion
-Hot peppers
-Green bell peppers
-Eggplant
-Carrots
-Corn
-Tomatoes
-Basil
-Watermelon
-Nectarines
-Peaches
-Eggs

CSA Week Ten

Hooray!  Finally got real tomatoes!  Here is what else I got this week from my CSA:

-Basil
-Carrots
-Corn
-Eggplant
-Cucumber
-Summer squash
-Lettuce
-Peppers
-Cherry tomatoes
-Tomatoes
-Peaches
-Melon
-Eggs
-Wild Flowers

Last night I made tostadas with the lettuce and cherry tomatoes.

Sometimes my favorite thing to do with a tomato is just slice it up and put some salt on it.  I think I am going to save a few and make a margherita pizza, with my own tomato sauce, and mozzarella cheese, and basil.  A pepper pizza sounds pretty good too, and even this grilled-peach and proscuitto pizza sounds interesting.  Pizza party!

I am actually making tomato and eggplant soup tonight, and I desperately need to make some zucchini bread and freeze it for the later.  I still have a few zuccs hanging around in my fridge.

If you end up making tomato sauce, how about some homemade pasta to go with it?

CSA Week Nine

This week in my CSA I got more zucchini (ugh) and a ton of other stuff.  Here is what I got:

-Mesclun greens
-Green bell peppers
-Beets
-Eggplant (my arch nemesis)
-Basil
-Yellow squash
-Zucchini
-Cucumbers
-Cherry tomatoes
-Melon
-Watermelon
-White peaches
-Eggs
-Sunflowers

Feeling a little unmotivated this week, but made some tacos and pesto on Wednesday.  On Thursday, my friend made these stuffed peppers from Smitten Kitchen, which used up the rest of the tomatoes, peppers, and some zucchini.

Tonight, I am planning on making a zucchini tart, which uses the pesto I made and the zucchini!

I would love to make a watermelon salad with basil and feta, and maybe roast some beets.  Ugh, what to do with this eggplant?  I might make this roasted tomato and eggplant soup (to hide it)!

Check out my review on the Van Leeuwan Ice Cream Truck.

CSA Week Eight

This week I got tomatoes for the first time, tons of corn, and delicious fruit.  Last night I munched on a lot of stuff instead of making any real dinner.

Here is what I got:

-Onion
-Purslane
-Basil
-Cherry tomatoes
-Summer squash
-Peppers
-Jalapenos
-Cucumber
-Corn
-Watermelon
-Peaches
-Apricots
-Eggs
-Sunflowers

Last night I made some poached apricots for some hand pies I will be making later in the week.
I might make this corn and zucchini salad.  Or corn fritters!
Maybe I will try this squash loaf cake, but I am just going to say it - I am sick of zucchini.
And I am making a huge salad tonight with the lettuce, tomatoes, and cucumbers!  Watermelon with basil and feta sounds pretty good too!
And I might make a little bit of salsa too!

CSA Week Seven

YESSSS!  Cherries are finally here!  Here's what else I got in my CSA this week:

-Cucumbers
-Corn
-Parsley
-Basil
-Purslane
-Summer squash
-Garlic
-Peppers
-Cherries
-Melon
-Peaches
-Eggs
-Zinnias

Ahhhh!  What to do with purslane?  I found this Shell Bean Salad that may do the trick.
If you can resist eating some of the cherries, this Dark Cherry Crumble Cake with Cinnamon is delicious.
Or try this Dutch Baby with Peaches for breakfast this weekend.
These corn fritters are definitely on the list to make this week too!
This Green Beans with Parmesan Gremolata is perfect for all the parsley we got.
And if you want to use some peppers, try a Rick Bayless Salsa.  Ha cha cha.
Cucumber Cocktails anyone?  I am obsessed with cocktails this summer.

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 Five

This weeks CSA, there was a lot of green!

Here is what I got:

-Napa cabbage
-Broccoli
-Zucchini
-Kirby cucumbers
-Lettuce
-Basil
-Onion
-Blackberries
-Blueberries
-Eggs
-Zinnias

I have been getting into a pattern of making black bean tacos with the lettuce and onion, mixed with tomatoes, cheddar cheese, and tons of hot sauce, and blackberries for dessert.  It is just so easy, mindless, and tasty.

I am tempted to make the Broccoli and Pesto Tagliatelle again, but this Summer Zucchini Pasta looks even better.  This Lemony-Zucchini Goat Cheese Pizza looks pretty tasty too!  And making pickles for real this time!  I am even thinking of making kimchi with the napa cabbage.

I made a blueberry-banana sorbet and some blueberry muffins, which I hope to share with you soon, but this week I am sticking to Blueberry Kuchen.

CSA Week Three

This week at my CSA, I received:

-Spinach
-Dill
-Brocoli
-Scallions
-Kale
-Basil
-Zucchini
-Blueberries
-Raspberries
-Eggs
-Gorgeous sunflowers (not pictured)

Since I will be out of town 4th of July, I already gave a bit of my produce away, so it could be enjoyed during the festivities.

Last night I made blueberry pancakes with friends, and tonight I am planning to make a scape pesto pasta with spinach (still have my scapes from a while ago-whoops).

My friend plans on making this kale and white bean soup from Martha Stewart.

If you are looking for something to do with spinach, try these Spinach and Mushroom Enchiladas.

This Summer Zucchini Pasta is so easy and good, and perfect for leftovers throughout the week.

Raspberries are definitely going to be eaten as is, and same with the blueberries, but these are the perfect color combination for the Fourth of July.  I can't tell you enough, how I love this Blueberry Kuchen.  I might still make it and try to take it on the plane with me.

And if you are in the mood to use dill to make pickles, click here for McClure's Dill Pickle recipe, or here for other pickling ideas.

CSA Week Two

I am on to week two of my CSA, and I was very proud that I finished most of my produce from last week, except for the scapes, which I plan to make a pesto with.  Click here for the Scape Pesto recipe.

This week I received:

-Lettuce
-Arugula
-Kale
-Salad turnips
-Beets
-Cilantro
-Scallions
-Lavender
-Blueberries
-Strawberries
-Eggs

I have a loose idea of what I want to make:

-Black bean tacos tonight using the lettuce.
-Black bean salsa using the scallions and cilantro.
-Roasted beets and arugula salad with goat cheese.
-Kale chips (click here for the recipe) or this Kale and Potato Gratin.
-Blueberry Kuchen (click here for the recipe), or blueberry pancakes, or muffins, or this blueberry crumb cake!
-Strawberries are just to be eaten, or placed on top of homemade vanilla ice cream!  But you could make these Strawberry Greek Yogurt Pops.