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 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 Eleven

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

-Corn

-Cucumbers

-Zucchini

-Green Bell peppers

-Heirloom and Hot House tomatoes

-Carrots

-Garlic

-Basil

-Dozen Eggs

-White peaches

-Yellow peaches

-Nectarines

 

Last weekend, I had an impromptu pizza party.  The variety of vegetables this season are perfect for pizza making.  I also made this Lemony Zucchini Tart from Good Food, Good Wine, Bad Girl blog.  I could not find lemon fetish feta cheese, but replaced it with a regular feta, and it still turned out very tasty.  I definitely recommend trying it if you still have zucchini lying around.  It was a pretty quick, especially if you have a mandolin to slice up the zucchini and shallot.  

I am also planning on making this Nectarine Pizza with Fresh Basil from Alexandra's Kitchen today.  Click here for more homemade pizza.  Enjoy your Sunday!

CSA Week Seven

I can't believe it is already Week Seven - almost two months of delicious, fresh food.  The produce has definitely shifted form the beginning.  At one point I was so sick of all the greens, but now I miss them.  It was always a good excuse to make tacos or tostadas.  The good news is that I got loads of corn this week.  Corn is one of my favorite summer time treats.  I don't care if I have just eaten the biggest meal of my life, if I walk by a street fair I have to stop and get the roasted corn on the cob with lime juice, salt, and chili powder.  I will say that sadly this corn does not compare to the sweet corn of Iowa.

Here is what I got this week:

-14 ears of corn
-Small head of lettuce
-Dill
-Basil
-Carrots
-Zucchini
-Cucumbers
-Half a head of cabbage
-Peaches
-Cherries
-Eggs

I combined this week's and last week's basil and made pesto Wednesday night.  This is very quick and easy if you have a food processor, but have no fear - you can also use a mortar and pestle (hence where the name "pesto" comes from), which will take a bit longer, but is the traditional way.  I combined Martha Stewart's recipe from Martha Stewart's Cooking School and the Joy of Cooking.

Ingredients for pesto (1 cup):
-2 cups fresh basil leaves
-1/3 cup walnuts or pine nuts, toasted (I used walnuts because they are cheaper and don't spoil as fast, but pine nuts are delicious)
-1/2 cup finely grated Parmesan cheese
-3 cloves garlic, peeled*
-1/2 cup olive oil, or more if needed
-salt and pepper to taste

*Martha Stewart recommends blanching the garlic to mellow its flavor, creating an overall sweeter pesto.  To blanch - place garlic cloves in a small sauce pan and cover with 1 inch of water.  Bring to a boil over high heat, then immediately drain and let garlic cool to room temperature.

To begin, toast the walnuts and then cool completely.  Combine basil, walnuts, garlic, and Parmesan cheese in food processor until everything in chopped into very small bits and the basil is pulverized.  While food processor is on, slowly add olive oil until the pesto is pretty smooth.  Use immediately on pasta, sandwiches, or pizza, or cover with a layer of oil and store in an airtight container in the refrigerator for up to 3 days.

Stay tuned for many delicious corn recipes!  Gotta run - I am making this amazing looking bread called Zucchini and Olive Breakfast Cake.  Click here for the recipe.