If anyone has great ideas and recipes for the pablano and chili peppers, please let me know! We still have 1 red cabbage left from last week but we were able to polish off everything else by this evening.
I picked the edamame off the stems (huge mess) and boiled them up for 4 minutes with a bit of salt in the water. They’re very tasty.
This post looks different because I used flickr’s “blog this photo” feature. I’m not sold yet.
Here’s the update from week 8. I’ll try to be more timely about the week 9 update. Still no luck getting all the ingredients for gazpacho in one week, but I still have hope.
Red Potatoes-1 quart basket or 2 pounds
Bright Lights Swiss Chard-1 bunch
Cilantro-1 bunch
Islander Purple Peppers-2
Biscayne Cubanelle Peppers-2
Jersey Wakefield Cabbage-1 head
Chiogga Beets-1 bunch
Orient Express Eggplant-6
Mini Purplette Onions-1 pint or 1 pound
Summer Squash-1 pint
Shiro Plums-1 bag
Peaches-1 bag
Nectarines-1 bag
Last night I made a really excellent egg dish. I carmelized three big onions (took about an hour) and sauteed up the chard mentioned above. In the big pan I layered the chard on top of the onions and poured my egg mixture over the top. I used a dozen eggs, since I wanted leftovers to take for lunch this week. I flecked a bit of goat cheese into the egg layer and let it cook on the stove for a few minutes. Then I popped it under the broiler until it got nice and brown. Unfortunatly, the middle wasn’t quite set yet so I let it sit in a 375 deg. oven for about 12 minutes. Very delicious. I didn’t take a picture of it, but I should have.
I did take a picture of the rustic peach tart I made over the weekend. It was divine and not too much work.
Here it is before oven time:
and done:
Tasty!
Really beautiful stuff. The cherry tomatoes are as sweet as candy and the currants are large and sweet this week. I took a bunch for lunch today.
Here’s the artsy picture:
This week was a very interesting week and a major score vegetable-wise. There won’t be a picture this week, most likely, as everything is already in the fridge. Wednesday we worked the “closing” shift at the CSA pickup and then we had to spirit the veggies home, stash them in the fridge and head off to dinner. My “class” at work met at Telluride for dinner to celebrate our 5th anniversary. Good food, good drinks and a good time was had by all. It was really enjoyable to talk with everyone since we’re all working on different things and don’t necessarily see each other very often.
Back to the CSA. Working closing is cool because you get to take 2 extra veggies (if there are extras). We got double portions of potatoes and spinach, which is fantastic. Here’s this week’s haul:
Red Sails Lettuce-2 heads
Dill-1 bunch
Summer Squash-1 qt mix of pattypan and zucchini
Perpetual Spinach-1 bunch
New Red Potatoes-1 quart basket or 2 pounds (x2)
Scallions-1 bunch
Fennel-1 head
Escarole-2 heads
Lemon Cucumbers-1 pt
Red Lake Currants-Certified Organic-1 basket (I got 3.. there was a bunch of extra. I’m going to try and make a currant buckle)
Regional Blue Berries-1 pint basket
Sweet Cherries-1 bag
Forgive me for not posting the CSA bounty from last week. I was very tired when I got home and I forgot to take a picture.
This week marks the start of the fruit share. Beautiful, delicious fruit. Here’s what we got:
The fridge is full and I need to do some meal planning.
A. K. A. OMG more lettuce. I see salad in our future.
This week we got:
We also had mint in this week’s share, but we left ours in the swap basket since our garden produces way more mint than we can handle.
Tonight I made a tofu and lettuce soup with the remainder of last week’s romaine. It is a very good soup, except I don’t love the vegetable stock I used: Whole Foods 365 brand. The stock is thicker than I like and has an unusual taste that I haven’t been able to pinpoint. I’ll have to remember not to buy it again.
The bounty continues.
We finished up last week’s romaine last night with some grilled fajitas and we started in on the red leaf lettuce. I’m going to have to flip through my cookbooks and other recipe sites to figure out what I can make with the sorrel that doesn’t involve heavy cream. I think I’ll make at least 1 stir fry with the bok choy, tatsoi and garlic scapes but I’m soliciting ideas as to what to do with the rest.
I’m a little late on this, but such is thus. There are more pictures in the gallery. Here’s what we got this week:
We’ve enjoyed many delicious salads, gnocchi with chives, pasta with chives and that’s about it. This week we get some bok choy and garlic scapes, so perhaps there will be some stir fry in our future.
It’s sunny and 73F outside and I have flan. Kids, it doesn’t get much better.
We have a friend here at work who’s mom lives in Puerto Rico. She grows and roasts her own coffee and said friend always brings some back to be brewed at the office. This morning is Lucky Morning. I got a big cup’s worth and topped it off with a little regular milk (this blend scoffs at skim)… pure bliss. It’s strong, smoky and a bit bitter on its own but the small amount of milk rounds it out perfectly. So nice.
So it’s been awhile since I posted; inertia is a hard thing to overcome. I’ve been busy these first few weeks of January. I took a trip to Minneapolis to visit the fam, I’ve been doing a lot of wedding stuff in my “spare” time and last weekend we lost power for a day, due to a big storm. There are still people without power so I feel incredibly lucky to have been inconvienienced for such a short time in comparison.
Last weekend, in-between the relaxing part and the storm part we tried a new place in South Norwalk: Chocopologie. Chocopologie is a cafe/bakery/chocolate shop. They have very good hours (M-W 7:30a – 10p, Thurs 7:30a – midnight, Fri 7:30a – 2a, Sat 9:30a – 2a and Sunday 10a – 6p) and fabulous food, desserts, coffee and hot chocolate at reasonable prices. There isn’t a website specific to the restaurant but it’s run by a chocolatier, Fritz Knipschildt and you can find a bit more information about him and his chocolates at Knipschildt Chocolatier. Check it out.
