Farm Share – Week 15

Light week this week, which worked out great since I’m out of town Thursday to Sunday.

csa week 15

Apples, green tomatoes, green bell peppers, arugula, radishes and turnips.  No plans for any of this so if you have any recipes that use any of these ingredients, please share them.  I’d love to hear your ideas!

See you on the other side of the weekend for what I think is an interesting post and good discussion fodder on teaching yoga.  Students and teachers take note

Farm Share – Week 12

Getting back on track with recording the farm share.  This week’s delivery was magnificent!

Arugula, eggplant, tomatoes, green bell peppers, cilantro, potatoes and radishes — Oh my!  The eggplant, tomatoes and two bell peppers went into a deliciouos ratatoille (recipe from Julia Child on epicurious), and the some of the radishes were used in a delicious appetizer of boursin cheese on baguette with radishes and fresh parsley.

Please forgive the lack of photos of the ratatoille.  Stewey veggies don’t photograph well in the evening with a flash. ::wink::

The arugula is going to go into a dinner salad for tonight’s dinner, along with a piece of wild caught salmon that I picked up from Whole Foods.  I’ll probably roast the potatoes since I like roasted potates served cold on salads.  Maybe that’ll go well with the salmon on arugula, too.  Mmmmmm!

Farm Share – Week 7 & 8

Yikes, this past week has been so busy I couldn’t even get to Perusals to post last week’s farm share.  The haul was pretty good: red cabbage, cauliflower, spring onions, green beans, red leaf lettuce, zucchini and mizuna.  I had to ask what mizuna was and have since learned it’s a lovely salad green.

The cabbage got used in the slaw for shrimp tostadas and the zucchini was grilled and used in an amazing zucchini and quinoa salad.  The salad is a perfect hot weather dish and a nice break from the traditional lettuce-based salad.  I modified the recipe slightly, substituting walnuts for pine nuts and sour cream for yogurt because of what I had on hand.  This new salad will definitely be made again.

This week’s farm share was another head of cabbage, leeks, spring onions, romaine lettuce, two cucumbers, and …

NEW POTATOES!

Despite the heat and humidity today, I couldn’t wait to taste the potatoes so I fired up the oven, tossed the potatoes with some Herbamare, pepper, olive oil and some thinly sliced spring onions and roasted ‘em all.  So tender and creamy and good.  I don’t generally like potatoes because I think most of the time they taste like the dirt they are grown in but these little baby beauties were delicious!

Not sure what I’ll do with the rest of the share.  I’m gone again this weekend playing bride, so maybe a leek and something quiche when I get back?  Any suggestions/recipe ideas out there?  Especially for that purple cabbage!

Farm Share: Week 3

Week Three of the farm share brought carrots, mustard greens, Asian turnips, red Swiss chard, Bibb lettuce, escarole, red leaf lettuce and sugar snap peas.  I have an OBSESSION with snap peas and the carrots have got to be the sweetest, tastiest carrots I’ve ever eaten!

Farm Share Week Three

I found a recipe for the cabbage courtesy of a librarian-friend who suggested this amazing lemon coleslaw.

Dinner on Thursday night was a fun meal of quick fried rice (egg, rice, carrot, snap peas, a dash of soy sauce and a handful of spices) scooped into Bibb lettuce cups.  Topped with a squiggle of Siracha and they were positively delicious!

Bibb lettuce cups with fried rice

I’m picking up the last of the ingredients to make cranberry beans anad greens and a slew of dumplings today.  The dumplings are my own recipe consisting of tofu, garlic, ginger, Swiss chard and cilantro.  Stick it all in the food processor, blend, and then make your dumplings.  The local Korean market is the only place I can find to get the right kind of dumpling wrappers, so I’ll be making a visit there this morning!

The only ingredient not accounted for in these recipes are the Asian turnips.  Maybe I should jus roast them with some carrots and use as a salad topper?  Anyone worked with this veggie before?

What I Am Eating – June 11-13, 2009

The farm share started this week, so there’s been a whole lotta green goodness in the fridge these past few days … and with no discernible dent made into the amount.

Thursday night I made dinner for Ed and Carine: big green salad of red leaf lettuce, spinach, chicory, and pea tendrils, topped with red onion, grape tomatoes, and spicy lime grilled shrimp.  The side was miso soup made with some of the bok choy.  I forgot to take a picture on Thursday night, but here’s a picture of the leftovers I had for dinner on Friday night.

Today I made a stiry fry of the leftover tofu from the miso soup, garlic, and some of the bok choy, the rest of the spinach and half of the pea tendrils.  With a little siracha sauce and served with brown rice, this little meal will definitely keep me happy!

Also going on in the kitchen was a recipe for “breakfast biscuits” from Peanut Butter & Juli.   She calls them oat cakes, which is also a good descriptor.  These little beauties are like a cross between a Lara Bar and a traditional granola bar: oaty, sweet, fruity and delicious!  I had one for breakfast (with a perfectly ripe nectarine courtesy of Trader Joes’s) at 7:00am before heading out to the yoga studio and it held me until past noon.

Here’s the recipe for these amazing little biscuits:

Ingredients
3 c rolled oats
2 c flour
1/4 tsp baking powder
1/3 c plain (or vanilla) yogurt (I used low-fat rather than fat-free, but any type is fine)
1/2 c crystalline fructose (WTF?  I used sugar)
1/2 c honey (I substituted agave nectar and dropped the sugar down to a 1/3 cup.)
1/2 tsp vanilla (if you’re using plain yogurt)
1 egg white
1/2 dried fruit (use more!  I also added in some chopped, toasted walnuts and a 1/4c ground flax seeds)

Instructions
Thouroughly grind rolled oats in food processor or blender.  Mix with flour and baking powder in a large bowl.  If necessary, chop dried fruit into small pieces and add to oat/flour mixture

In a seperate bowl, “cream” yogurt, fructose, honey and vanilla.

In a third bowl, lightly beat egg white until frothy and bubbly, but not stiff.   (You’re not making meringue.)

Fold egg white into the wet ingredients.

Combine wet and dry ingredients into the big bowl.  The dough will get stiff and hard to mix.  It may be easiest to knead it with your hands like a bread dough.  (I also added about a TBSP of cold water to help it stick together.)

Form into approx 12 patties, roughly 3-4 inches in diameter.

Bake at 325 degrees for 15 to 20 minutes, or until the tops are just barely golden colored.  Serve warm, or cool completely and store in the fridge for 3-4 days or in the freezer for 2 months.

Per patty: 250 calories, 1.5g of fat (allegedly)

And if this food doesn’t leave you with a happy feeling, then perhaps this will.

Clean sheets = happiness.