Posts Tagged ‘Veggies’

Harvest Season: A Cornucopia of Veggies

I wish I had a real cornucopia in which to display this week’s haul. One of these days I’ll have a kitchen/studio with space to store unnecessary things like cornucopias.

For some reason I keep expecting our CSA share to dwindle, even though autumn IS harvest season. And boy was it ever a big harvest this week!

Exhibit A:


Exhibit B:


Exhibit C:


That would add up to lettuce, Swiss chard, mustard greens, unidentified green, cilantro, long beans, tomatillos, a lone carrot, hot peppers, bell peppers, miraculous (but grade B) tomatoes, jilo eggplant (insanely bitter – I love bitter things but I have not acquired a taste for these!), ACORN SQUASH, which is my e’erything, PLUS unpictured ginormous leeks, a billion ears of sweet corn, onions, and potatoes.

I will do my best to do creative things with these beauties this week. I’ve fallen into a salad/cooked greens/raw veggie snack rut that I need to get out of. A large part of why I started blogging was to force myself to be more creative and varied in the kitchen, after all. So stay tuned for my attempts at de-rut-ifying myself!


Read Full Post »

Did anyone else obsessively read The Monster at the End of This Book starring Grover of Sesame Street when they were little? I’m pretty sure my parents contemplated burning it so they wouldn’t have to read it to me again.


With “lovable, furry old Grover” as my inspiration, I’ve decided to work backwards through today’s CSA eats. First up: dinner. Nothing too fancy tonight – just simple deliciousness. We had some CSA lamb chops, seasoned with salt, pepper, and sage and pan fried:


and Swiss chard, sauteed with garlic, onion, (barely) hot pepper, and tomatoes:


All together:


For lunch I played with a new, super secret ingredient from our CSA: spey cabbage.


According to the CSA newsletter, spey cabbage is a very common crop in Cambodia, but it’s hard to find any information about it in English. It is a cabbage, but a very delicate, mildly spicy variety. I made it into a salad along with some of our CSA tomatoes, non-CSA avocado, and the remaining basil-y bean dip from the other day. It was fabulous! Very crunchy and crinkly, but not quite as chewy or fibrous as the cabbage you can find in the grocery store. It was a nice alternative to lettuce.

And now we’ve come to the scary part of our post…the monster! (Hide yourself, Grover!)


That’s right, it’s a green monster bowl of oatmeal!! We bought some bagged spinach early in the week to tide us over until our CSA share came, and it’s slowly going bad in the bottom of the refrigerator. Solution? Blend with almond milk and add to oatmeal along with sunflower seed butter, cinnamon, and frozen berries and cherries. It might look scary, but it doesn’t taste spinach-y at all, and adds some nutritional oomph to breakfast.

See, Grover? There was nothing to be scared of after all!

Read Full Post »

Afternoon Delight

We don’t get much direct sunlight in our apartment, but in the late afternoons we can catch some slivers of mellow gold.









Can you tell that it’s veggie pickup day?

Read Full Post »

… make a bean dip and a frittata.

It was a British-isles-type of cool, grey, wet day yesterday, so I mostly hunkered down with tea and books. The little time I spent in the kitchen yielded this:


The green one is a bean dip similar to this one. One cup of white beans, a giant bunch of basil, the juice of one lemon, a few glugs of olive oil, a clove of garlic, and some s&p played in the food processor for a few minutes. The white one is a slice of lactose-free muenster, crumbly from being frozen and thawed. Mmmm.

Dinner was inspired by this post at Tea & Cookies. We had a whole lotta amaranth leaves and kale on their way to spoilage and some CSA bacon leftover from Friday’s dinner, which was these amazing BLTs minus the L because we ate our two heads in two days (woohoo huge salads!):


So we sauteed up our CSA potatoes, leeks, amaranth leaves, and kale along with our fabulous bacon, mixed them with 8 eggs and 2 slice of lactose-free muenster in a casserole dish, and baked them until we got this:


Frittata-tastic! This bacon is out of this world. It’s simply pork, maple syrup, and salt. No nitrates or nitrites, no frightening preservatives. Pure love. I was worried that our frittata would suffer from our failure to add any herbs, but the bacon and the cheese provided more than enough flavor.

It’s still cloudy, but I’m hoping the sun will pop out so I can enjoy it when I go running. Gotta get that natural vitamin D while I can! How is your weekend going?

And on a sidenote, is anyone else having trouble with google reader this morning? Nothing will load in mine, and it’s totally cramping my style.

Read Full Post »

I might have mentioned this before, but I LOVE MY CSA. Take a gander at the colorful nutrients it sent my way this week:




Sweet corn (there are 5 more unpictured ears), an eggplant, potatoes, hot peppers, green beans, LEEKS!, carrots, green peppers, a plethora of tomatoes (take that, blight!), ground cherries, lettuce, basil, kale, and amaranth. Phew!

Let’s take a closer look:



According to our newsletter, ground cherries (also known as husk cherries and cape gooseberries) are a member of the nightshade family, which means that they’re related to tomatoes, eggplants, peppers, and potatoes. I tried one out and they’re delightful; they taste like a sweet green tomato. I think they’ll be perfect in salads.



According to my mouth, fat, juicy, orange tomatoes are one of my favorite foods.



I love the little pear-shaped yellow one!



Straight-up beta carotene.

After Trent got back from his evening workout we set to making dinner. On the menu: CSA chicken breasts and CSA veggies. The veggies became a salad:


One head of lettuce, three carrots, one tiny bell pepper, a handful of ground cherries (the little greenish-yellow dots – this is what they look like without their pretty papery husks), and a medium-sized tomato. The veg was great, but I screwed up on the dressing. I usually just make balsamic vinaigrette, but it’s getting boring. I scoured our cookbooks for something suitable with the minimal ingredients we have on hand (it’s time to do some vinegar shopping!) and decided to try the Joy of Cooking’s French dressing. It should have worked – it was basically olive oil, lemon juice, and seasoning. It ended up just tasting like olive oil, though. Sigh. I doctored it as well as I could but it never became delicious. Do you have salad dressing recipes that you love? Will you share them with me? Because I need to get out of this rut!

The chicken was more successful. We had two big ol’ breastuses to work with (basically it was the top half of the chicken – all the bones were there and I had to do some cleaver work to make two cookable-sized breasts). I seasoned them with salt, pepper, tarragon, and lemon juice, and then we pan fried them until they were done.



Talk about primal food! Trent deglazed the pan with port and butter to make a crazy delicious sauce:



It might be hard to tell the difference, but the second picture is the sauced version. Delish!

I also had a giant salad for lunch, so I am feeling gooood! Take that, week of beach food!

Giveaway Time! Kailey is having an incredible giveaway over at Snackface. We’re talking serious, serious swag. Check it out!

Read Full Post »

…our weekly CSA haul! It’s yet another bountiful late summer week:


The haul, before we split it with our partners


Chinese broccoli

Chinese broccoli




Kohlrabi - our CSA partners got this

We got the cukes, garlic, and cherry toms

We got the cukes, garlic, and cherry toms







After we split our share it was dinner time. We started with a little raw appetizer:


The orange ones were so sweet and tomato-y! I’m always excited when I can taste actual “tomato-ness” and not just mushy water when I eat a tomato.

We hadn’t thawed any meat or planned any other protein source, so we winged it with an impromptu menu of canned salmon sandwiches garnished with fresh CSA cukes and lettuce and a Chinese broccoli and eggplant stir-fry. We got to chopping:


I can't believe we have fresh garlic!!

I can't believe we have fresh garlic!!


and ended up with this:


This meal was a rousing success. I love canned salmon but Trent does not, so I usually just have it for lunch occasionally. With the addition of the cukes and lettuce, though, he was into it.

I tried to photograph the salad I made this morning for my lunch later today, but every time I pushed the “take picture” button my camera shut itself off! Ack! Has this ever happened to anyone? I’m really hoping if I leave it alone it will fix itself. Blogging would be rather difficult without a camera.

Read Full Post »

Cooked Salad

Oof. That’s how good tonight’s dinner was, folks.

The challenge: use up baby bok choy, spring onions, shitake mushrooms, and eggs. The recipe:

Cooked Salad (serves one)

1) Heat up a glug of sesame oil (use more or less as your diet dictates – I’d say I used about a tablespoon). Sauté 2 small cloves of garlic and one small, chopped spring onion until until just softened.

2) Add 1 cup of chopped shitake mushrooms and cook until softened.

3) Add about 2 tsp. of soy sauce, 1-2 tbps. sake (you could also use rice wine), and 1-2 tsp. of sambal oelek (garlic chili paste, made by the Sriracha people). Sauté everything together for about 1 minute.

4) Add about 1.5 cups of chopped baby bok choy and sauté until just wilted.

5) Transfer the bok choy/mushroom dish to a serving plate. Fry one egg and place on top of the veggie mix.

6) Enjoy!

The half-finished dish:


and the whole shebang:


I really enjoyed the farm-fresh eggs that I scrambled the other day, but this was UNREAL. It was like the yolk was on steroids, which is funny because it’s precisely the lack of steroids that makes it taste extra yolk-y and rich and decadent. I think I’m going to be having lots of over-medium eggs for meals in the next few days. Huzzah real food!

Happy weekend, blogworld! Does anyone have exciting plans? I spent the day swimming and enjoying the giant, fluffy summer clouds while I backstroked. I’d say that’s a pretty good start to a relaxing few days.

Read Full Post »

Older Posts »