Csa delivery, July 15, 2011
July 19, 2011
I did not fall off the turnip truck last week – we were in Philadelphia visiting my mom and jail. Seriously – the Eastern State Penitentiary – very interesting museum. But I want to share that in doing so, we did not get our beloved produce. This week, we were treated to wax beans, beets, carrots, basil, spring onions, potatoes, mini cucumbers (look like gherkins to be) small leafed kale, and several zucchini and yellow squash.
Meal one – we had grilled onions with pink peppercorns next to our pasta tossed with white beans, sage pesto (homemade with fresh sage, orange zest and juice, hazelnut and olive oils, walnuts) and kale. Very Tuscany meets Paris. I forgot how much I love the sweet, delicate peppery flavor of pink peppercorns. Worth a try on leeks, onions of braised fennel, or any white fish if you never had them. It had been a long day of yard work, so I apologize for not taking any photos. (i.e. starved and woofed down this meal before I had a chance to stop and think)
Meal Two – potato salad with peas, yogurt, buttermilk and herbs. I did not have parsley, but opted to use the top of the carrots as a green splash. They actually have a little carrot flavor, and I now know I need to revisit this to use elsewhere. Grilled chicken and sliced tomatoes round out this hot evening dinner on the patio.
Meal Three The delicate little carrots were cooked, then sprinkled with fennel thyme salt (Didi Davis) and served next to leftover chicken from last night and corn on the cob. How seet and tender theys were and delicious with the thyme salt.
Meal four This morning started the beets that will go into Ina Garten’s summer borscht, made with sour cream, yogurt, dill and chicken stock – perfect for the heat that’s coming our way. I picked up our fish (cod today) we get from Cape Ann fish shares and baked the fish with lemon juice, pink salt and a little comet tail pepper, which gave the fish a nice coriander peppery sweetness. I improvised a salad I saw in Food and Wine to use the wax beans, mixing them with tomatoes, chick peas and sliced red pepper tossed with a fresh tarragon mint vinaigrette made with lemon juice, shallot, dijon, mild olive oil and champagne vinegar. Heavenly! A side of lemon thyme biscuits fit perfectly.
Last meal, grilled zucchini with grated cheese may be in order, next to grilled chicken sausage and poblanos. And perhaps another biscuit! Stay cool, enjoy a salad and grilled veggies to help beat the heat, and be sure to drink plenty of fluids….the adult root beer float in this month’s Food Network magazine is perfect for dessert…..