CSA Week #23 & #24
Because of all the traveling last weekend, I didn't have a chance to update the CSA blogging, so this is two weeks squished together. Unfortunately, I only have the food listing for one week, but for the other, it was the same sort of thing: fall veggies, apples, eggs.
Dinner #1
Roasted the squash and the garlic. Used it with some pearl barley, some of the parsley, chives, green onion, salt, pepper, saffron, water, and some white wine to make a barley risotto. While that cooked, I sautéed the greens and then added them to the risotto. Topped it off with Parmesan cheese.
Made a salad with spinach and apple to go with it.
If you skip the cheese and use a vegan wine, this recipe is easy to make vegan. Otherwise, vegetarian.
Dinner #2
Took one of the sweet potatoes and used it to make sweet PLTs, one of our very favorite recipes.
I also decided to use the potatoes and some of the marinara in my freezer to make this grown-up alphabet soup recipe. I used fresh tarragon and thyme from my garden, and added parsley from the CSA. I also used frozen corn instead of peas, since that happened to be what I had.
Vegetarian.
Dinner #3
I made mashed kohlrabi, using buttermilk and what was left of the parsley, as well as salt, pepper, and a bit of garlic.
Made cornbread.
Took some black beans and grated sweet potatoes, and stir-fried it with onion, garlic, cumin, oregano, chili pepper, salt, pepper and beer.
Dinner #4
Had lots of leftovers of the black bean and sweet potato mix, so put two cups of it in the food processor with half a cup of oats, an egg, a tablespoon of cornstarch, and a bit of smoked paprika to make a mushy mix that I then shaped into burgers. I baked it at 375 for 15 minutes on each side and served it topped with yogurt and kale I had sautéed with garlic.
Made a lentil soup with lemon and dill using this recipe.
Used the lettuce and a bit of apple to make salads.
Vegetarian.
Thanksgiving
Friends invited us over for dinner, and so I made a soup from CSA ingredients. I used this recipe for butternut squash apple soup, but added more apples than it calls for and roasted the butternut squash first. I wanted it be a bit sweeter than the recipe called for, because hey, Thanksgiving.
Vegetarian, though if you used olive oil instead of butter, it would be vegan.
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I never miss a Pandagon CSA cooking post, but I’m beggin’ you, quit using Instagram or whatever filter makes everything look like a photo from a 1970s cookbook. It’s making delicious food look horrible, and I’m sure it all looks much tastier in your kitchen than on the blog.
Friend of mine has a knack for taking food pix that make me salivate even when I hate all the ingredients. He’s posted his simple tips here: http://jpv206.wordpress.com/2010/01/01/how-to-take-great-foodporn-shots/ . Basically: Use natural lighting, use the macro setting on the camera, and stick the camera within a few inches of the food.
Pardon the interruption. Carry on! Those black beans with sweet potatoes sound NUMMY.