Catching Up with the CSA

Last few weeks have been a blur, my friends. And consequently, so has the blogging and the food-ing. Just to catch you up on the CSA haul, though...



CSA - Week 5

1 bunch mizuna
1 bunch arugula
1 bunch carrots
1 bag lettuce
4 bell peppers
2 cubanell peppers
2 st. nick peppers
2 aneheim peppers
1 pint tomatillos
1 bunch parsley
1 pint cherry tomatoes
4 pounds tomatoes



CSA - Week 6

1 bunch arugula
1 bunch Swiss chard
1 bunch mustard greens
2 pounds green beans
6 peppers
4 eggplant
4 pounds tomatoes
1 pint cherry tomatoes
1 bunch scallion
1 bag baby lettuce
1 bunch carrots




Week 7

1 bunch beets
1 carrot
2 bunches scallions
1 bunch tatsoi
10 aneheim peppers
2 pints tomatillos
2 pounds green tomatoes
1 pound green beans
1 bunch turnip greens
4 bell peppers



There have been a slew of greens (good and good for you!), a lot...no, really, a LOT of peppers. And, more pounds of green beans than I think this household has ever taken in in one calendar year...let alone a month. Someone have a good recipe for the ubiquitous Green Bean Casserole?







Cooking time was at a premium lately, but I really tried not to waste anything. Greens were often braised or boiled, drained and then sauteed with garlic, other seasonings and beans for a quick vegetarian entree.





We enjoyed - end of the summer and all - some nice grilled vegetable salads tossed with the fabulous baby lettuces we were getting in from the farm. With this one, I pan seared some tilapia and served it all with some tomatillo quesadillas.





Miss Kate really liked a corn and carrot soup I came up with one night. Just sauteed some aromatics - onion, garlic, and celery, the carrots - added some vegetable stock, corn kernels I had removed from the cobs and frozen earlier and seasoning, then simmered until tender and pureed it all. No bread in the house...and you can't have soup without bread...didn't want to go out, so I made a loaf of parmesan bread and served it with another salad of those Parker Farm lettuces. (Pictured at the top.)



I had a lot of tomatoes we couldn't get through in time, so I used them in a marinara type sauce by sauteing aromatics, adding in the chopped up tomatoes and cooking until very soft, then running it all through a food mill back into a pot. Threw in a sprig or two of fresh basil and let that reduce over low-ish heat until it had a nice consistency. Used the sauce over pasta with meatballs - or Nate's Meatless Meatballs ('fauxballs' in our house), and in my favorite eggplant dish - Baked Eggplant in Mushroom Tomato Sauce - from the good folks at Cooking Light. It's a sort of eggplant parmesan that we serve with or over some angel hair pasta. Always a hit.




What else...what else? Used some of the eggplant to make baba ganoush for the lovely actors backstage at The T Plays. And threw any spare thing on hand into some tasty fried rice one night after rehearsal. (A nice alternative - assuming you have some leftover rice in the fridge - to the Midnight Pasta discussed earlier.)


Had a bunch of tomatillos to deal with - which I hadn't cooked with a lot. Saw Tyler Whatshisname on Food Network make a really easy tomatillo salsa which I've made several times to use them up. Chop up the tomatillos and some onion, garlic and peppers. Cover them in water and season, then simmer until soft. Strain out the solids into a blender (reserving the cooking liquid) and zip them up. I added some cilantro and lime juice and a some of the reserved cooking liquid to get a good consistency. Used that salsa as a verde sauce the other night for some black bean, Parker Farm corn and goat cheese enchiladas. Bueno!





Will endeavor to get back on the blogging horse more regularly next week when things calm down a bit. Just picked up Week 8 from the CSA tonight; it's truly fall - apples, pumpkins! And we'll hopefully get back to some more interesting writing and witty banter...cause, uh, that's why we're all here. Right?

Right??

Until then.

What I Did Last Summer...

I've been bad.

(Those of you who've known me since our younger days will not be surprised to learn that I am late turning in my papah!)

Originally meant to give a weekly update of the CSA harvest for those of you vicariously partaking. My fourth pickup was last night. So, backing up...


CSA - Week 2

2 lbs tomatoes
2 pts cherry tomatoes
1 bunch mustard greens
4 eggplant
3 green peppers
4 apples
10 ears corn
3 cucumbers
1 pound shell beans
1 bunch parsley

This was a bit of a lost week as we were away on vacation. Bequeathed the take to my mother-in-law, but some of it made its way with her down to me at the Cape. Felt a bit 'early' to be starting up with apple desserts, which always feel more 'right' come October - but I confess I won't just pick up an apple and eat it. Sue me.

Grabbed the trusty Cape-resident Joy of Cooking and found a recipe for an Apple Cockaigne. Hearkening back to the last 'New England' post, I'm a big fan of fruit desserts from days gone by: cobblers, grunts, buckles. (Just the names alone!) Still, those feel more cold weather to me and the Cockaigne looked interesting and provided us with the added incentive of flamboyantly over-pronounced Fraaaanch.

Cockaigne, by the way, is not a cooking term I was familiar with. (No big surprise.) Gourmet Sleuth provides this to clear things up:

The term in medieval times signified "a mythical land of peace and plenty". Authors of the famous Joy of Cooking cookbook named their country home "Cockaigne" and thus included the term on many of their "favorite" recipes included in the cookbook.

It turned out nice. Tart-like with a shortbread-ish crust. I made little pseudo creme fraiche topping with some Greek style yogurt we had on hand. Still, though, it was no G.D. cobblah.

Oh, and we made a simple sweet corn soup by removing the kernels, simmering the cobs in some water to make a corn broth, then removing those - tossing in the kernels, some butter and a splash of cream and pureeing with some fresh basil. Ta die fowah. However, next time I wouldn't puree the basil with the soup as it adds a greenish tint when you really just want that beautiful corn color. Next time I'd chiffonade the basil and sprinkle it on before serving.



CSA - Week 3

4 eggplant
3 green peppers
1 bunch broccoli
2 pts cherry tomatoes
3 lbs tomatoes
1 bag baby lettuce
10 ears corn
1 bunch raab
1 bunch beets
1 bunch mizuna

There is plenty to do with eggplant, but we LOVE this recipe from Cooking Light - Baked Eggplant with Mushroom and Tomato Sauce. It is fabulous and makes regular appearances at our house - generally served with or over some angel hair pasta.

We didn't have any mushrooms, so I sauteed up some of the CSA green peppers (the SWEETEST green peppers I have ever tasted in my life) with the onions. Instead of broiling the eggplant per the recipe, I tossed the slices on the grill. It was still summer after all. For the tomato sauce I sauteed the CSA tomatoes until they broke down, ran them through a food mill to get out the seeds and skins and then reduced that down with some garlic and a little (really, Barlow, a little?) wine. Try this dish...EVEN if you aren't crazy about eggplant. Really.

Mizuna was new to me. (Look, Mary, m'Zuzu's petals!) An Asian green. Great in salads and, I believe, often found in the mesclun mix you buy at Whole Foods or the like. One night, to use up the rest of the mizuna, tomatoes and peppers, I made a sort of middle eastern pasta salad, throwing in some chicpeas, grilled haloumi cheese and tossing it all in a pomegranate vinaigrette.


The corn (last batch from the CSA, I hear...too much work to keep the bugs off them in the later months...and this city boy girly man confesses that he won't miss the weekly army worm sighting each time one smuggled himself in on an ear and decided to explore): we can't get through ten ears in any sort of time and the quality of fresh corn on the cob deteriorates the SECOND it's picked. I shucked all the ears the night they came home, removed the kernels with a chef's knife, blanched them for a minute or two and shocked them in ice water. Drained them and froze them in a big Ziploc bag. Now we've got terrific frozen sweet corn whenever we want it.


CSA - Week 4

2 pts cherry tomatoes
2 pts tomatillos
2 bunches tatsoi
1 bunch dill
1 bunch carrots
1 bunch beets
1 bunch kale
6 green peppers
4 pounds tomatoes

Got home with the goods last night. Put everything away. (No, I did not wear the carrot tops...yet.) It's a double-batch of bad juju for Miss Kate, who is no fan of beets or green peppers. Looking for something quick, I sauteed some slivered garlic in olive oil, wilted the rinsed and chopped kale, then added a cup or so of vegetable stock. Covered and simmered for ten or fifteen minutes then added in some rinsed and drained cannellini and red kidney beans. Served that over white rice. Nice vegetarian (which we eat a lot) supper. Nutritionists far and wide (Popeye, too) sing the praises of dark, leafy greens: chock full of vitamins, iron, folate, etc. And they really can taste quite lovely - even though I haven't yet evolved to the point where I still don't feel like I'm 'eating responsibly' when consuming them. The beans are in there because they're an important source of protein if you're a veg. For a great healthy side, you could just do the kale this way without the beans and much less vegetable stock.

This will be my first time cooking with tatsoi - another Asian green that looks somewhat similar to bok choy, with dark green spoon-shaped leaves. I'm going to try it in a lo mein tonight, most likely with some of those beautiful young CSA carrots and (sorry, Kate) green peppers.

So far so good, though. Aside from some garlic and some onions and some fresh fruit, I don't think I've purchased produce anywhere since the CSA came into our life.

OK, all caught up. Sorry for the length. I will try and turn in my homework on a weekly basis now. And I will not talk in class. I will try and turn in my homework on a weekly basis. And I will not talk in class...