Archive for September, 2013

CSA Share for 2013 Week Fifteen

750px-TomatilloMany people aren’t familiar with tomatillos–what they look like when they’re ready to pick, how to best use them in recipes–so check out all things tomatillo over at Wikipedia.  In our share this week:

  • onions
  • garlic
  • tomatoes
  • green peppers
  • lettuce
  • eggplant
  • acorn squash
  • pick-your-own cherry tomatoes, hot peppers, and tomatillos

If you did happen to pick some of the tomatillos, check out the links below.  I’ve tried the Green Chile Enchiladas recipe, which was super, but haven’t tried the others.

Green Chile Enchiladas

Baked Shrimp with Tomatillos

Tomatillo Salsa Verde

Advertisements

CSA Share for 2013 Week Fourteen

SAMSUNG CAMERA PICTURESI know it’s hot hot hot right now (at least here in the U.S. Northeast), but soon it will be cooler and you will feel like making soup, so check out the recipe below.  But first, in our share this week:

  • tomatoes
  • kale
  • lettuce
  • green beans
  • eggplant
  • green peppers
  • Tropea onions
  • potatoes
  • apples
  • lots of pick-your-own cherry tomatoes and hot peppers

I made this simple and inexpensive soup last week because I had a bunch of turnips to use up.  It’s tasty AND beautiful!

Turnip-Carrot-Onion Soup

  • 1 pound turnips, diced
  • 3/4 pound carrots, diced
  • 1-1/2 large onions, diced
  • olive oil
  • 6 to 7 cups water
  • 1/2 cup shredded cheddar cheese
  • salt and pepper
  • chives and parsley, chopped (optional)

Heat oil over medium heat.  Add vegetables and salt/pepper and saute for 5 minutes.  Add the water, bring to a boil, then cover and simmer for 20 minutes or till veggies are soft.  Remove from heat and puree with stick blender (or in batches in a blender).  Stir in cheese.  Top with fresh chives or parsley.

CSA Share for 2013 Week Thirteen

SAMSUNG CAMERA PICTURESMmmmmm…more tomatoes.  Don’t ya love it?  In our share this week:

  • tomatoes
  • red cabbage
  • eggplant
  • cucumbers
  • onions
  • potatoes
  • lettuce
  • mizuna
  • kale

With our eggplant, I tried Farmer Anne’s suggestion from our newsletter from a few weeks ago.  I sliced it, dipped each slice in egg and then then coated them with panko breadcrumbs seasoned with dried oregano/basil/salt, then baked them in the oven.  From there, it was easy to construct a simple eggplant parmesan in a casserole pan with layers of tomato sauce and mozzerella and parmesan cheeses.  What really added to the flavor were the few cherry tomatoes I had left that I cut in half and threw in there.   Covered and baked in the oven till bubbly, this turned out to be a delicious dish that was not too greasy.  A side of our steamed kale topped with dressing made this a fantastic meal.

SAMSUNG CAMERA PICTURES

SAMSUNG CAMERA PICTURES

CSA Share for 2013 Week Twelve

SAMSUNG CAMERA PICTURES I tried a tasty new sweet pickle recipe today that has the pickles ready to eat in 24 hours (more below).  In our share this week:

  • tomatoes
  • string beans
  • garlic
  • eggplant
  • cucumbers
  • kale
  • mizuna
  • corn
  • turnips
  • peaches
  • apples

The pickle recipe I tried today can be found here.  It calls for tumeric which, according to the Mayo Clinic, is currently being studied to assess its benefits in the prevention and treatment of cancer.  It’s the tumeric that makes the pickling liquid yellowish.

I thought one cup of apple cider vinegar might be too strong, so I substituted with a half-cup apple cider vinegar and a half-cup white vinegar.  I like that they’re ready to eat the next day.