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 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 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 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!