Posts Tagged ‘cauliflower’

CSA Share for 2012 Week Fifteen

As our farmer said in this week’s newsletter, our farm party that’s coming up in a couple of weeks truly is no-stress.  Make whatever dish you are inspired to make, show up anytime, and eat as much as you can!  The variety and amount of food is truly amazing.  Over the years, our favorite activities have been pumpkin carving and the giant bonfire, but we have really been blown away each year by the food that our farmers generously supply and cook up, and the food-creativity shown by our members.  It’s a very good time indeed. 🙂

In our share this week:

  • garlic
  • kale
  • mizuna
  • potatoes
  • green peppers
  • kohlrabi
  • cauliflower
  • onions
  • leeks
  • winter squash
  • apples

The cooler weather this week might motivate you to try a potato and leek soup.  In a previous post from last year, I link to an easy recipe.  The recipe calls for heavy cream, but I find I like it better when I replace the cream with plain milk (either whole or low-fat).

For new members, you might be stumped as to how to use mizuna.  It’s great in a salad, of course, but you could also try it with some of this week’s potatoes and garlic in this recipe over at Nourishing Words.  I’ve never tried mizuna in anything but salads, but I’m definitely going to check out this recipe.

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CSA Share for 2012 Week Four

Even though I’ve been a member for 14 years now, I still learn something new every year.  Collards are my new “discovery.”   I’ve always shyed away from them, but last week’s collards went into a dish that was just delicious (more on this below). In our share this week:

  • choice of greens (I chose kale and collards)
  • choice of cabbage or cauliflower (I chose cauliflower)
  • beets
  • summer squash
  • potatoes
If you would like a nice and mild intro to collards, just saute a bunch of diced garlic scapes along with the collards, then added some white kidney (cannellini) beans and pepper.  Boy, is that a perfect combination.  Wrap in all in a whole-wheat wrap, and it will make a great lunch.  I’ve found a Kale with Sausage and White Beans recipe online which is similar to what I made (minus the sausage, onions, and broth).
Another easy greens recipe is one I came across in The Cleaner Plate Club, a new cookbook I found at the library.  This cookbook focuses on getting kids to eat healthily, but is a good reference for anyone who is trying to get more veggies in their life.  I cooked this up when spinach was in our share a few weeks ago, but you can use any of our greens in place of the spinach.    I’ve found the recipe online here; it is very simple and cooks up in no time at all.
Tonight I will use the cauliflower and potatoes in a simple curry dish over rice.  Here’s an easy Potato and Cauliflower Curry that you can try (be sure to read the Comments under this recipe, as they give some good tips and variations).  Because we’re in the thick of summer, try cubing the potatoes and cauliflower quite small so they cook faster, allowing you less stove-time.  Also, make a big batch so there will be leftovers that you can eat cold in a wrap the next day.
I was very glad to see beets again this week, since I burned my whole batch last week while cooking them!   I was so craving My Sister’s Beet Salad, but I get another chance this week.  Hurray!

CSA Share for 2010 Week Eighteen

Well, that’s all folks.  😦  No more pickups.  This week is dedicated to cooking and preserving all that is in my veggie drawer, knowing that these farm veggies are even more precious now.  In our share this week:

  • bok choi
  • cauliflower
  • garlic
  • greens (I chose Winterbor kale)
  • leeks
  • onions
  • potatoes
  • winter squash
  • pick your own cherry tomatoes, tomatillos, herbs, and hot peppers.

New this week is cauliflower and winter squash.  I really haven’t done much with cauliflower besides steaming and tossing with grated cheese, salt, and pepper.  Since this is the favored way to eat this in my house, I haven’t had much motivation to try anything else.   The winter squash is great to have since it will last awhile on my counter, giving me time to take care of the other veggies first.

Through a reader comment from my last post, I learned of a great recipe for our bok choi:  Inside-Out Pork Dumplings.  The strength of this recipe lies in drastically cutting dumpling-making time, but still retaining the flavor of those delicious dumplings.  I have not tried making this recipe yet, but certainly plan on it and will let you know how it turns out.

Although pickups are no more, I would still like to keep this blog going lightly over the winter, posting any good recipes that I happen to try (it’s my way of not having to say goodbye… 😉 ).  I would LOVE to hear about any recipes that you try out as well!