Final Week of CSA 22!

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What I got:

So I had quite a few credits to use at the end of this year’s CSA so I got a lot more than a usual week’s delivery.

Carrots

Radishes

Kale

Spinach

Assorted Greens

Purple kale (decorative and full of aphids! Ew)

Carnival and Acorn Squash

Leeks

Eggplant

Green Beans

Bell Peppers

Onion

Broccoli

dozen eggs!

What I made:

Nothing new honestly.  I am so burnt out on cooking all my CSA veggies that I have been repeating older recipes for weeks now, alternating between veggie soup, chili, curry and frittata.  Oh, and Creamed Spinach again!

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Hearty CSA Veggie Soup

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Inspired by this recipe from Epicurious.com

1 large head Broccoli, cut into small florettes

1 Large Potato, diced

10-12 leaves Chinese Cabbage, chopped well

1 bunch Rainbow Chard, chopped well

1 Delicata Squash, diced

3-5 small bell peppers, red and orange, diced

1 Large Onion, diced

1/2 Cup Carrots, diced

1 Celeriac, diced

1 Tomato, diced

1 Bay Leaf

2 or so sprigs of fresh Thyme

1/2 Cup Fresh Basil, shiffoned

2-3 Tbsp Grapeseed Oil

2 cloves Garlic, minced/pressed

Sea Salt and fresh ground Pepper to taste

6 -8 cups Veggie Broth

 

Step 1:  Heat Oil in a large soup pot over low-medium heat.  Add Onions and cook for 3-5 minutes.  Then add Garlic and cook for another 3-5 minutes, stirring.

Step 2:  Add Carrots, Celeriac, Potatoes, Squash, Broccoli and Peppers and cook for 10-15 minutes.  Then add Tomatoes and season with pepper and salt and cook for 3-5 more minutes.  Then add broth, Thyme, and Bay leaf and bring to a boil.

Step 3:  Once boiling add Chard and Cabbage and reduce heat to medium.  Simmer covered for 30 minutes.

Step 4:  Add Basil and simmer on low for another 30 minutes-2 hours covered.  The longer your soup simmers the deeper the flavors develop.

 

Sprinkle with Parmesan Cheese and Basil to serve.  Yummy!

 

 

 

 

Creamy Herbed Spaghetti Squash

Inspired by this recipe from Martha Stewart.

Sorry I don’t have a picture!

 

1 Spaghetti Squash

1 Cup Leeks and Shallots, diced (any Onion will do)

1 Clove Garlic (minced)

4 Tbsp Butter

1/2 Cup Whipped Cream Cheese

1/4 Cup Parmesan (to top)

1 dash dried Thyme, dried Parsley and  dried Rosemary

Sea Salt and fresh Ground Pepper

 

So, this is totally something I improvised with, as I have never made Spaghetti Squash before.

First steam the squash, which I did in the microwave.  There are apparently lots of methods of cooking a squash that are of different degrees of complication.  As is my usual I went with simple.  Cut squash in half and remove all seed and pulp (if you can).  Place half of squash in a microwaveable dish or pan-  something with an edge will help support that the squash stay upright and in a good position- and fill with a 1/4 cup of water.  Place other half of squash on top of its partner (with the water in between them) and place in the microwave.  Cook for about 10 minutes, or until outside shell of squash starts to feel squishy to the touch.  Remove from microwave and allow to cool.  Once cooled scrape squash strands out with a large fork and place in a bowl.

Second Heat 3 Tbsp of Butter in a large saute pan over medium heat.  Add Shallots, Leeks and then pressed Garlic and cook until aromatic and softened 3-5 minutes.

Third Add Squash to pan with aromatics and mix well.  Cook for about 5 minutes and add extra Tbsp of Butter as well as Parsley, Rosemary and Thyme (if you desire).  Mix well and let cook for another 5-10 minutes.  Then Add Cream Cheese and stir well until all ingredients are evenly mixed and heated.  Season to taste with Sea Salt and fresh ground Pepper.

Fourth Sprinkle with Parmesan Cheese and Serve!  Enjoy!

 

 

CSA Week 18

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I wasn’t able to get my share last week, so by the time I got home it was already unpacked and the veggies were in storage.  I could’ve taken them out and photographed them, but I didn’t.  So I am image less again this week, sorry readers! I was eating this giant Matzoh Ball instead….

What I got:

Spaghetti Squash

Carrots

Varied Peppers

Arugula

Asian Eggplant

What I made:

Red Curry

Creamy Herbed Spaghetti Squash

Red Coconut Curry Veggies

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I used this recipe, but have tweaked it slightly.  I used two cans of Coconut Milk, because it makes a creamier curry, and because I always use too many veggies.  I also added two tablespoons of fish sauce to the Tamari mixture and used Red Curry instead of Green (duh) which is hotter to me, so I used three Tbs instead of four.  Depending on your spice preference you can always add more!  Veggies I used in this were Eggplant, Cauliflower, Carrot, Yellow Tomato, and Onion and I allowed them to simmer at low heat for at least 30 minutes at the end of cooking to create a thicker texture and deeper flavors.  YUM.  Around my house I am starting to be called the Curry Queen…

CSA Week 16

I’ll be honest, Im starting to get CSA burnout.  My fridge is overflowing with corn and tomatoes, I’m stressing about things going bad, and I just don’t feel like cooking right now, although everything I’ve been making has been delicious.  We’ll see what I am motivated to create this week!   And OOPS, I can’t find the picture I took of this share.  Sorry!

 

What I got:

Heirloom Tomatoes

Corn, corn and more corn

Scallions

Rainbow Chard

Eggplant

 

What I made:

More Polenta and Eggplant Sauce