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 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!

Cafe Habana

A couple weeks ago, I met up with friends in Soho after the Food Truck Festival fiasco.  We decided to eat dinner at Cafe Habana, a place my friends have been raving about for a while.  Because it was early evening, we didn't have to wait long and soon got seats at the bar - the best spot in the house to see all the action.

We ordered mojitos, micheladas, and just a plain old beer.  The mojitos were fresh with tons of mint, although a bit on the sweet side for my taste.  The michelada was good, but Caracas Arepa Bar's are much better.  All around though, it was a good start to the evening.

My friend insisted we start out with the corn, and I was not going to fight her on it.  I mean, she has been talking about Cafe Habana and its corn as if there was no other reason to go there, but for the corn.  It lived up to its reputation; it was to die to for.  The grilled corn comes on a skewer, and the corn is rolled in cotija cheese and chili powder.  Spicy, sweet, salty, and a little zip at the end from the splash of lime juice.

For dinner I got the Baja style fish tacos.  Although the fish was fried, it did not seem greasy, and the cabbage and tomatoes really brightened the whole dish up.  Seriously though, the best part of the meal was the soupy black beans.  I am guessing they were probably cooked in some animal fat, because they were so flavorful.  They were so good in fact, that I stopped feeling guilty for eating them after the second bite.

One of my friends got the Cuban sandwich, which was voted best NYC.  The pressed sandwich is filled with pork, ham, Swiss cheese, and pickles, and is served with a side of fries.  As a spectator, I thought the sandwich looked delicious, but my friend said it was a little underwhelming.  I snuck a few of his fries while he was in the bathroom, and they hit the spot.  They were slightly flimsy but still crisp, and were only enhanced with the soft and fluffy centers.

If you are in Soho and in the mood for a little Cuban fare, I would definitely recommend trying Cafe Habana.  The place is pretty small, so if you do not feel like waiting for a table, there is always the take-out joint next door.  You at least have to come and try the corn!  But if you cannot make it in, then you can always try the drippy Mexican corn, posted here.

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 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.

CSA Week Nine

This is one of those weeks that when you get the food and you know exactly what to do with it - just eat everything on its own.  Slice up tomato and add some salt, cut up some melon for a fresh dessert, or add some cucumber to a pitcher of water for a fancy drink.  Here is everything I got:

-Cabbage
-Basil
-Zucchini
-Cucumbers
-Hot house tomato
-Cherry tomatoes
-Potatoes
-Corn
-Peaches
-Melon
-Watermelon
-Eggs

Murdered Peach

Last night I pan roasted the cherry tomatoes, threw in some garlic at the end, tossed with angel hair, and topped with basil and Parmesan.  Delicious!

CSA Week Eight

Two months -whoa!  The best part this week was definitely the cherry tomatoes - such delicious treats to pop in your mouth.  Here is what else I got in my CSA this week:

-Cherry tomatoes
-Onions
-Zucchini
-Cucumbers
-Lettuce
-Beets
-Corn
-Basil
-Cantaloupe
-Some other melon
-Peaches

Corn Corn Corn!

As promised, here are a couple corn recipes to keep you busy through the season.


Fresh Corn Pancakes, from The Bitten Word.  Click here for the recipe.
This is the second time I have made these cakes, and I love the option of making them a sweet or savory meal.  Add maple syrup if you want it on the sweet side, or add some tomatillo salsa, queso fresco, and an egg for a variation on huevos rancheros.

My friend actually made corn chowder yesterday.  He said it was great as far as flavor goes, but he would add more potato and maybe some celery to lighten it up.  He also mentioned that making the Cheater's Homemade Broth ahead of time would help break up the work load. 

Corn Chowder from The Splendid Table's How To Eat Supper, serves 4:

-4 slices bacon, sliced into 1/8-inch-wide pieces

-2 tablespoons extra-virgin olive oil

-1 medium to large onion, chopped into 1/2 inch dice

-2 bay leaves, broken

-4 to 5 sprigs fresh thyme

-1/4 teaspoon salt, or to taste

-1/8 teaspoon fresh-ground black pepper, or to taste

-1 medium (7 ounces) red-skin potato, peeled and cut into 1/4-inch dice
-4 large garlic cloves, coarse chopped
-1 recipe Cheater's Homemade Broth (click here for the recipe, seriously so good) or two 14-ounce cans chicken or vegetable broth
-1 pound (3 1/3 cups) Niblets frozen corn with no sauce; or kernels from 8 ears fresh corn
-2 cups milk or cream, or a blend of both
-1/8 to 1/4 teaspoon Tabasco sauce
-2 tablespoon minced fresh flat-leaf parsley leaves


1. Put the bacon, olive oil, onion, bay leaves, thyme sprigs, salt, and pepper in a 6-quart pot.  Saute over medium-high heat, stirring occasionally, until the onion begins to color, about 5 minutes.  Stir in the potato, garlic, and broth.  Cover the pot tightly and simmer the soup over medium to medium-low heat for 10 minutes, or until the potato is tender.
2. Stir in corn, milk or cream, and Tabasco.  Remove from the heat.  Pull out the thyme sprigs and bay leaves.  With a slotted spoon, transfer about one-third of the solids to a food processor or blender.  Blend for a few seconds to crush the corn.  Return mix to the pot.
3. Heat the chowder to a bubble, and taste it for seasoning.  Serve immediately (so the corn doesn't overcook), topped with the parsley.


The soup can be made several days ahead up to the point of adding the corn.  Refrigerate, then rewarm before adding corn.


And for those of you that are lucky enough to have a grill, try this "Drippy" Mexican Sweet Corn on the Cob from The Splendid Table's How To Eat Supper, serves 6:


-6 to 8 ears fresh sweet corn, husks removed

-12 tablespoons (1 1/2 sticks) salted butter, melted

-Salt and fresh-ground black pepper

-2 cups Mexican crema or sour cream

-About 3 cups fresh-grated Mexican Queso Anejo or Parmigiano-Reggiano cheese

-1/2 cup hot chile powder

1. Prepare an outdoor grill.  When the coals are completely covered wth gray ash, grill the corn about 4 inches from the coals, turning the ears often with tongs and brushing them several times with butter.  After about 5 minutes, or when the corn is beginning to color, remove the ears to a platter.  Sprinkle them lightly with salt and pepper.

2.  Place the crema in one shallow bowl, the cheese on a large plate, and the chile powder in a salt shaker.

3.  Let the corn cool until it is easy to handle, but still warm.  Roll the ears of corn in the crema, draining off some of the excess.  Then roll them in the cheese.  Finish the ears by sprinkling them with the chile powder to taste, and drizzling each one with a little more crema and melted butter.


For a variation, try chile-lime corn on the cob (definitely more up my alley):

Grill the corn, brushing the ears with butter, then roll each one simply in fresh-squeezed lime juice (about 1 cup) and sprinkle it liberally with hot chile powder.


In a pinch, Lynne Rossetto Kasper says the corn can be cooked on a stove top grill or under the broiler.

Happy corn eating!

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.