Posts Tagged ‘eggplant’

CSA Share for 2013 Week Sixteen

fall leaf on pond freedigitalphotosLast week was our last pickup of the season, but hopefully you froze or preserved some of our veggies from the summer so you don’t completely have to say “goodbye.”  In our share:

  • lettuce
  • tomatoes
  • onions
  • eggplant
  • peppers
  • winter squash
  • lots of pick your own

Soon the weather will turn cold and stay cold, so be sure to read my previous post which gives links to lots of butternut squash soup recipes.   We received a LOT of beautiful butternut squash, and it lasts a long time if it’s kept cool.  Another way I like to use this type of squash is in these Butternut Cookies which are super delicious; read my previous post for more on these cookies.  Stay warm!

(Image courtesy of www.FreeDigitalPhotos.net)

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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

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 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.

CSA Share for 2012 Week Ten

The pickup list sure is looooong this week.  Such variety!  And the peaches and apples are an extra-special treat.  In our share this week:

  • garlic
  • basil
  • tomatoes
  • green peppers
  • white onions
  • broccoli
  • greens (kale, swiss chard, or collards)
  • eggplant
  • cucumbers
  • carrots
  • potatoes
  • peaches
  • apples
  • hot peppers

Green peppers galore!  I’m glad to see them since I love simply dicing them up and freezing for use atop our winter pizzas.  To use them now, though, Rachael Ray’s Green Pepper and Tomato Salad sounds refreshing.

Those white onions look interesting, so I needed to find out more about them over at onions-usa.org.  Frankly, I use all types of onions interchangeably with no thought to each one’s nuances, so the info on each type’s best usage will be particularly helpful in my efforts to change my onion-usage ways.  Be sure also to click the History of Onions link and the Onion Health Research link at this website.


(Image courtesy of www.FreeDigitalPhotos.net)

CSA Share for 2011 Week Eleven

Don’t you love pickup this time of year?  Those bags are heavy, with lots of variety inside.   In our share this week:

  • arugula
  • escarole
  • broccoli
  • cabbage
  • eggplant
  • leeks
  • carrots
  • tomatoes
  • green peppers

Today with that eggplant, I made baba ghanouj for the first time.  I followed this recipe over at littlebluehen.com, but cut it in half.  This version is a lot like hummus, and quite easy to prepare.  Having another eggplant recipe to choose from is always helpful.

I love cooking with leeks, and if it was cooler out I would make a leek and potato soup.  See my previous post for that recipe, and also a slaw recipe using our broccoli.  With the escarole, I think we’re going to make Farmer Mike’s Escarole, Beans, and Sausage recipe (see this week’s newsletter).  I’ve made variations of this, but this time we want to follow the recipe verbatim.

Also, I urge you to try Farmer Anne’s suggestion for using the arugula, of which I’ve been using a slightly-adapted version:  heat some olive oil, saute cherry tomatoes with a big handful of arugula, then add some feta, cooked penne pasta, and a little lemon juice.  I’ve been whipping up this little treat several times a week since reading about it in our newsletter from a few weeks ago (under the What’s New In Your Share This Week section).

CSA Share for 2010 Week Seventeen

I picked up my share in the rain yesterday and got soaked, but I was determined to spend time in the pick-your-own patches.  I filled up on cherry tomatoes, tomatillos, parsley, hot peppers, and basil.  In our share this week:

  • beets
  • bell peppers
  • bok choi
  • eggplant
  • garlic
  • kale
  • onions
  • potatoes
  • pick-your-own cherry tomatoes, tomatillos, parsley, hot peppers, and basil

The pick-your-own basil was an extra-special treat, because I had wanted to fill up my basil-leaf freezer bag before the season ended so I could have some on hand to make my Simple Marinara Sauce (now that the fresh tomatoes are gone, you can use canned tomatoes instead of fresh in this recipe).  And, through a member’s comment from one of my last posts, I now know what I’m going to do with all my tomatillos this weekend:  make Green Chile Enchiladas.   These look GOOD.  Since I didn’t think the cherry tomatoes were going to last that long on my counter, I just ground up and froze my batch because (I can’t help myself) I NEED to make more of that eggplant parmesan (see my previous posts) this weekend; this will also take care of the eggplant we received in our shares.

Keep in mind that you can oven-bake our potatoes similarly to the summer squash:  chop potatoes into bite-sized pieces and toss them in olive oil, garlic powder, salt, and pepper, and then spread on a baking pan and baked at 425 degrees for about 20 minutes or so.  I did this last night and they really turned out delicious.  It’s a fast and easy way to prepare those potatoes.  No need to peel these since the skin is so very thin; just scrub well.

Other than the chile recipe, I have no new recipes to try, so if you have anything interesting that you are going to cook this weekend, do let me know!