This week was insane at work, and I haven't had much time to cook at home. So I'm going to cook a bunch of things this weekend and early into next week.
This week's share included: Lettuce, heirloom and hybrid tomatoes, asian eggplant (3), green peppers, onions, a yellow doll watermelon (!!!!), a bag of okra, fresh ginger, basil, parsley, and cilantro.
The watermelon is AMAZING. I cut it up into a bowl and stuck it in the fridge. I wish it was seedless, but it is absolutely the sweetest and most delicious watermelon I've ever tasted. I HAVE GOT to learn how to grow this myself next year.
The eggplants I am going to grill. I absolutely love eggplant. I am growing fairy tale variety in my garden, but they are still very small and not ready for picking yet.
The tomatoes and basil is going to become caprese salad, I just need to get some fresh mozzarella.
I think I'm going to use the cilantro, peppers and the onions in fajitas with chicken.
I don't think I've ever cooked with fresh okra before. For me, okra goes in gumbo.Reading online, I am seeing a lot of positive things about roasting it, so I may try that.
In exciting Pagan-y news, I am going to be starting an online class with a group of really fine folks working our way through the Poetic Edda, using the lense of a particular deity in exploring different perspectives/points of view about the stories. I am going be to working with Ran and Her lense, which I am super pumped about! I had my first experience of Her at the beach this summer, and am really excited to get to know her better!
Happy weekend!
Saturday, August 29, 2015
Sunday, August 23, 2015
Adventures with CSA: Week 11 (Summer 2015)
This week's share was not as big and bountiful as past weeks have been--they are turning over some of their fields, and giving folks a chance to catch up on using their produce. This week we got a bunch of kale, some nice big heirloom tomatoes, two green peppers, six sweet banana peppers, red, white, and purple potatoes, red and white onions, garlic, and a bag of carrots.
The banana peppers will get stuffed. I absolutely love stuffed banana peppers, they are one of my favorite dishes on the planet. Here's a good recipe for those: Hot Sausage Stuffed Banana Peppers
I'm going to use the carrots for a sweeter treat: Carrot Cake Oatmeal Cookies
The potatoes and garlic will go into this: Roasted Lemon Garlic Chicken with Potatos
We're cooking out for our gaming group today so I will likely slice some of the tomatoes for burgers.
The kale will probably get sauteed and eaten as a side, maybe with the chicken.
Not sure what to do with the green papper. They may get cleaned, chopped, and frozen for soup at a later time.
The banana peppers will get stuffed. I absolutely love stuffed banana peppers, they are one of my favorite dishes on the planet. Here's a good recipe for those: Hot Sausage Stuffed Banana Peppers
I'm going to use the carrots for a sweeter treat: Carrot Cake Oatmeal Cookies
The potatoes and garlic will go into this: Roasted Lemon Garlic Chicken with Potatos
We're cooking out for our gaming group today so I will likely slice some of the tomatoes for burgers.
The kale will probably get sauteed and eaten as a side, maybe with the chicken.
Not sure what to do with the green papper. They may get cleaned, chopped, and frozen for soup at a later time.
Thursday, August 13, 2015
Adventures with CSA: Week 10 (Summer 2015)
Happy Thorsdaeg! Today in our share we had some really exciting things! MANY tomatoes (cherry--orange and red, hybrid-red, and heirloom-yellow), lettuce, parsley, green peppers, garlic, a red onion, a bunch of green onions, leeks, green peppers, and SWEET CORN!!! (5 ears!)
I am going to make more tabbouleh using cous cous this time with the green onions, parsley, the cucumbers from last week, and some of the tomatoes.
The lettuce and some of the tomatoes will become the BLTs I spoke of last week--the head of lettuce from last week did not survive--it got frozen in the lower drawer--the crisper was full to bursting! (and still is!)
If there are any tomatoes left, my aunt just sent me a recipe of my late grandmother's for uncooked fresh tomato sauce with basil for pasta that marinates in the SUN. So THAT will be happening if possible---if not I will patiently await more tomatoes!
The green peppers, some of the garlic, and the red onion are going into a batch of hot italian sausage for sammiches.
The leeks may get frozen for later use in potato and leek soup once the weather turns a little cooler--it's one of my husband's (and my) favorites. I do have a bunch of potatoes in the house as well--maybe I will get inspired and make some to freeze over the weekend.
The sweet corn will just get cooked and eaten. I have a great recipe for corn salad but since this is my first sweet corn of the CSA season--it's going straight in my BELLY!
I am going to make more tabbouleh using cous cous this time with the green onions, parsley, the cucumbers from last week, and some of the tomatoes.
The lettuce and some of the tomatoes will become the BLTs I spoke of last week--the head of lettuce from last week did not survive--it got frozen in the lower drawer--the crisper was full to bursting! (and still is!)
If there are any tomatoes left, my aunt just sent me a recipe of my late grandmother's for uncooked fresh tomato sauce with basil for pasta that marinates in the SUN. So THAT will be happening if possible---if not I will patiently await more tomatoes!
The green peppers, some of the garlic, and the red onion are going into a batch of hot italian sausage for sammiches.
The leeks may get frozen for later use in potato and leek soup once the weather turns a little cooler--it's one of my husband's (and my) favorites. I do have a bunch of potatoes in the house as well--maybe I will get inspired and make some to freeze over the weekend.
The sweet corn will just get cooked and eaten. I have a great recipe for corn salad but since this is my first sweet corn of the CSA season--it's going straight in my BELLY!
Saturday, August 8, 2015
Adventures with CSA: Week 9 (Summer 2015)
WE FINALLY HAVE TOMATOES! Not just in our csa share, but some coming in on my plants in the garden!
This week's share included two medium size tomatoes (one is bright red, one is darker purple), a bag of orange cherry tomatoes, a head of lettuce, a yellow zucchini, two cucumbers (oh the cucumbers, they are never ending!), two green peppers, some white potatoes, a bunch of dill, a bunch of kale (the fancy kind with ruffly leaves), a bunch of leeks (I think there's two or three in the bunch), and a small, beautiful head of cabbage. A beautiful harvest for Lammas to be sure!
The tomatoes and the lettuce are going to become BLTs. I just need to get some good bread and nice, thick bacon from the store.
I need to harvest the cilantro in my garden and put some more seeds down, so I may make some pico de gallo using the orange cherry tomatoes. Will need to get some jalapenos as my plant has some tiny ones starting but they are still not ready. I may chop up the peppers and some onion and make fajitas for dinner one night next week, with the pico on the side and some really good corn chips. Omnomnom!
The potatoes, leeks, and dill want to be together. Some kind of delicious potato-ness will be created.
The cucumbers will become cucumber salad. My friend sent me a good recipe for one. I can also slice some up and eat them with baba or hummus.
I think I am going to make kale chips with the kale, as well as peel and slice the beets from last week's share and also make those into chips: Sweets and Beets
The cabbage...Hmm. A few weeks ago I had cabbage coming out of my ears. Maybe I'll make this. I could throw some sliced yellow zucchini in this, too.
This week's share included two medium size tomatoes (one is bright red, one is darker purple), a bag of orange cherry tomatoes, a head of lettuce, a yellow zucchini, two cucumbers (oh the cucumbers, they are never ending!), two green peppers, some white potatoes, a bunch of dill, a bunch of kale (the fancy kind with ruffly leaves), a bunch of leeks (I think there's two or three in the bunch), and a small, beautiful head of cabbage. A beautiful harvest for Lammas to be sure!
The tomatoes and the lettuce are going to become BLTs. I just need to get some good bread and nice, thick bacon from the store.
I need to harvest the cilantro in my garden and put some more seeds down, so I may make some pico de gallo using the orange cherry tomatoes. Will need to get some jalapenos as my plant has some tiny ones starting but they are still not ready. I may chop up the peppers and some onion and make fajitas for dinner one night next week, with the pico on the side and some really good corn chips. Omnomnom!
The potatoes, leeks, and dill want to be together. Some kind of delicious potato-ness will be created.
The cucumbers will become cucumber salad. My friend sent me a good recipe for one. I can also slice some up and eat them with baba or hummus.
I think I am going to make kale chips with the kale, as well as peel and slice the beets from last week's share and also make those into chips: Sweets and Beets
The cabbage...Hmm. A few weeks ago I had cabbage coming out of my ears. Maybe I'll make this. I could throw some sliced yellow zucchini in this, too.
Sunday, August 2, 2015
Adventures with CSA: Week 8 (Summer 2015)
I had to go pick up this week's share myself because my husband is currently at Gen Con. If you don't know what that is, look it up! I got stuck in awful, awful traffic coming home, and it made me appreciate him bringing our share home every week!
This week's share included lettuce, cucumbers, more pickling cucumbers, a summer squash, a bunch of dill, several beets with the greens attached, red potatoes, garlic, a bag of carrots, and a green pepper.
I still had cucumbers left from last week's share, so I sliced one up right away and shaved and sliced some of the carrots and ate them with some baba ghanoush for supper. Yum.
I made 3 jars of these. (Pickling cucumbers, dill, garlic)
The red potatoes will get quartered and roasted in the oven with herbs, likely some more of the dill (it was a big bunch), and some of my Penzey's Roasted Garlic Seasoning.
The rest of the cucumbers, the green pepper, and my first small harvest of black cherry tomatoes from mt garden will go into this. I am going to use different herbs as I don't have any parsley, omit the olives and the bouillon, and go light on the feta to cut down on the salt.
The squash last week went bad before I could grill it, so that's my plan for this one.
Not sure what I am going to do with the beets. They are a newer veggie to me. I saw a recipe where they are cooked with their greens, and since these ones have the greens attached, I think that's the way to go.
This week's share included lettuce, cucumbers, more pickling cucumbers, a summer squash, a bunch of dill, several beets with the greens attached, red potatoes, garlic, a bag of carrots, and a green pepper.
I still had cucumbers left from last week's share, so I sliced one up right away and shaved and sliced some of the carrots and ate them with some baba ghanoush for supper. Yum.
I made 3 jars of these. (Pickling cucumbers, dill, garlic)
The red potatoes will get quartered and roasted in the oven with herbs, likely some more of the dill (it was a big bunch), and some of my Penzey's Roasted Garlic Seasoning.
The rest of the cucumbers, the green pepper, and my first small harvest of black cherry tomatoes from mt garden will go into this. I am going to use different herbs as I don't have any parsley, omit the olives and the bouillon, and go light on the feta to cut down on the salt.
The squash last week went bad before I could grill it, so that's my plan for this one.
Not sure what I am going to do with the beets. They are a newer veggie to me. I saw a recipe where they are cooked with their greens, and since these ones have the greens attached, I think that's the way to go.
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