Posts Tagged ‘parsley’

CSA Share, Week Fourteen, Day Seven

Yesterday, I tried Baked Beet-and-Carrot Burgers from Farmer John’s Cookbook, which used up all the beets from last week’s share (just click on photo for larger view).  I own this cookbook, but did find it online here.  I was a bit skeptical of this recipe, but since I hate frying anything and these burgers are baked, I thought I’d try it.  And I’m glad I did!  I think they’re fantastic; they’re absolutely loaded with good stuff.  However, I was a bit confused when I was supposed to “shape the mixture” into patties, because the mixture would not stay together.  So I just placed them in mounds on the cookie sheet and pressed them down with the back of the spoon into a patty shape. Upon baking, they come together very nicely and can be removed easily and intact with a spatula.  I made these into 21 smaller-sized patties, so it made a lot!  A bit time-consuming, but I froze the patties and now have a nice supply in the freezer.

Today, I reheated a couple frozen patties at 350 degrees for about 15 minutes.  Some curry mayo, farm lettuce, and a side of farm cherry tomatoes and parsley made for a delicious lunch.


CSA Share for 2010 Week Ten

We were out of town last week, but I came back and my stored-in-the-fridge summer squash, kohlrabi and watermelon lasted very well.  I like the kohlrabi just cut-up fresh, and last night I oven-roasted the squashes.  Now, the watermelon was absolutely outstanding.   I don’t know if it’s because it sat for a week in the fridge, but it was the most delicious, sweetest watermelon I have ever tasted.

Still no rain, but the veggies keep on coming.  Our share this week consisted of:

  • carrots
  • garlic
  • greens (I chose the Red Russian kale, which is the one with the flatter leaves)
  • 2 melons (an Asian melon and a watermelon)
  • red onions
  • new potatoes
  • tomatoes
  • pick your own veggies/herbs (I picked okra, cherry tomatoes, and parsley this week)

I really like that the farm has pick your own parsley this year.  I just take it out of the fridge (where it’s been stored in a glass in a little water) in the morning and kind of graze on it throughout the day.  For the okra, I’m going to try the Indian Okra recipe in this week’s newsletter.  I looked up online last night how to know when okra is ready to pick, and found out that they should be picked when they’re 2 or 3 inches long.  I have some like that, and I have some really big ones which I thing are too big and tough.

Today I plan on making kale chips which I’ve never tried but I know other members have.  There are many recipes to be found at Tastespotting, or just do a Google search.  I’m also going to freeze some of the tomatoes.  What I’ve done before is just wash and core them, then simply put them in a ziploc bag and freeze.  I take them out and slow-roast/bake them with some garlic, olive oil and balsamic vinegar later in the fall or winter.  The long bake time helps to evaporate the excess liquid.

CSA Share for 2010 Week Five

In our share this week is SWEET CORN!  This is the earliest that I remember us getting corn.  Of course we devoured all of it for dinner tonight.  Can’t wait for more.  Lots of other great stuff too this week:

  • beets
  • zucchini
  • cucumbers
  • Winterbor kale (the curly type)
  • swiss chard
  • arugula
  • lettuce
  • sweet corn
  • pick your own herbs, including parsley

A wash and spin of the lettuce, some chard, and some of the smaller beet greens made for a good salad tonight.  Then everything else went into the fridge (but the sweet corn went into our stomachs).  Tomorrow is the day that I will really sort through things and do some freezing.