Food In Many Forms

This week's CSA included: - Beets (red) - Multi-colored carrots - Cucumbers (3!) - Eggplant - Kale - Fresh onions  - Summer squash - Zucchini - Watermelon I am all kale-d out by now, so I was pleased to find a happy recipient for it. I already used kale for smoothies, omelets and kale chips. When I made baked chicken wings, I roasted my beets at the same time. Two of the cucumbers ended up in a Chinese cucumber salad, and the third ended up in a cocktail. The eggplant made some delicious caponata, and that used some of the fresh onions as well. The zucchini & yellow squash will find their way into a stir fry hopefully before next week.  Recipes: https://thewoksoflife.com/chinese-cucumber-salad/ https://cookieandkate.com/cucumber-mint-gimlet-recipe/ https://www.epicurious.com/recipes/food/views/classic-caponata-232539

This weeks' 1/2 share included: - Kale - Zucchini - Summer squash - Cucumbers - Arugula - Radicchio - Salad greens - Carrots - Golden beets We had an unexpected house guest last week, which took up most of our time, and prevented us from doing a lot of cooking. However, he did make us a beautiful Greek dinner his last night in town, and the tzatziki was a great way to use the cucumber and dill. Now it's Sunday, and most of the vegetables are still taking up space in the fridge. The squash needs to be cooked, salads need to be made. Dinner was Greek-themed wraps to use up leftover chicken and tzatziki, as well as greens and cucumbers from the share. The kale had to go, so I washed and (thoroughly) dried the kale, tousled them with some olive oil and salt, and threw them in the oven at 300 degrees. After 10 minutes, I rotated the baking sheet and then gave it another 10-15 minutes. Once they were nice and crisp, I sprinkled on some garlic powder. The golden beets were to challeng...

I took a week off for my friend's wedding, but I am back in the kitchen this week, prepping foods from my farm share. Our half of the share included: - Cucumber - Salad turnips - Fennel - Yellow squash - Zucchini - Carrots - Pointed Cabbage - Broccoli - Salad greens - Herbs We still had greens left over, so the first thing I did was prep the cucumber, turnips and carrots for a salad. We have used those cut up veggies for multiple salads this week. The yellow squash and basil we sliced up and put on 2 different pizzas - 1 with red sauce, 1 with pesto. The broccoli will probably be frozen for later, and the zucchini will end up in a fried rice. The fennel was my biggest question mark this week. I went to Martha Stewart to tell me how to use this uncommon vegetable, and she had a roasted tomato, fennel, and basil relish. Initially, I wanted to cut the recipe in half because it makes 3 cups, but I also wanted to use up all the fennel, so I left the quantities as they we...

It's week 2 of the CSA and here's what we received: 1 head broccoli 1 cucumber 3 heads lettuce, including 1 romaine, 1 red leaf 1 bag spinach 1 handful garlic scapes 1 kohl rabi 1 rainbow chard 1 bunch of salad turnips (5-6) 1 bunch of green onions (6-8) 2 yellow squash 3 zucchini PYO basil PYO strawberries The broccoli from last week had to be frozen because we never ate it - it got blanched and bagged up on Tuesday. At the same time I steamed the swiss chard to go with some macaroni and cheese, I cooked the shelling peas leftover from last week, and I marinated some chicken for the next day's dinner. We washed all the salad greens, and I chopped up the cucumber in combination with some halved grape tomatoes. Last night, we had a meditarranean-style chicken on a whole wheat pita, with a mix of salad greens, a sprinkling of cucumber and tomato, and a drizzle of tahini. Then I made a salad for today's lunch of salad greens, cucumber, tomato, chicken an...

CSA season is like a marathon of food preparation, and it started yesterday. Last season, I found it stressful to find ways to use all the different vegetables, to the point where I couldn't wait to give them away and I got angry when I forgot to use them up in the forms of veggie kabobs for bbqs, or side dishes at parties and dinners. Eating healthy shouldn't be so stressful. So this season, we are splitting the share with another couple and I am going to get organized and enlist help. This week's box included: kale spinach  red leaf lettuce  spring mix bok choy broccoli radishes scallions garlic scapes  PYO snap peas  PYO strawberries  PYO lavender Last night when we got the box, we washed all the greens, and made our own proprietary salad mix that we put in an old supermarket container. I chopped up the broccoli and put the green onions in water. Tonight I made a radish and greens salad with a homemade mustard dressing from epicuri...