Sept 9 2011 CSA
September 12, 2011
This Friday, I headed to the farm to see what goodies were being offered…I knew there’d be tomatoes. Heirlooms, plum, yellow, orange, and green…12 tomatoes in all. A few peppers, jalapenos (scored 2 more from the extra bin!). Corn that is questionable, per the sign reading “Your lucky day – free worm with every ear” and an eggplant. Edamame was available to pick your own. A small bunch of beets rounded out the basket.
So many tomatoes were headed to a roasted tomato sauce – lot’s of onion, garlic and fresh herbs – I used basil, some thyme and rosemary from my herb garden. Olive oil and a long roast in a 450F oven.
TVP meatballs and some pasta made great use of this delicious sauce. A classic, turned vegetarian and filling!
Eggplant, what to do with you. My southwestern cookbook offered a roasted eggplant and tomato soup that sounded divine. A little cayenne for heat, bell peppers, onions, more tomatoes and roasted eggplant slices pureed into smooth goodness. It was creamy, without milk, mild, yet full of flavor. A keeper for sure.
The corn is going into a corn pudding to accompany the fish we shall pick up Tuesday. Think very soft cornbread, served with a spoon….the edamame made me break into my grain drawer, and I came up with Triticale – a cross between wheat and barley, full of protein and good carbs. Mixed with the edamame, balsamic, shallot, olive oil, and feta – a delicious side for lunchtime. Nutty, earthy and tangy with the vinegar.
Beets – I sadly did not finish the roasted beets with orange and sour cream from last week – just too many good choices in the fridge, and not enough meals to finish eating them – so no roasted beets this week. I decided to treat our house to a peach and beet crumble. Now this is an experiment in getting my husband to eat beets (he is NOT a fan). We had picked up some utility peaches (not pretty, but still tasty) from Ward’s Berry Farm and I decided the red beet color would be wonderful in the peaches, with an oatmeal crumble.
Warm spices of mace, ginger, and cinnamon blended with shredded beets, sliced peaches, brown sugar and a little tapioca resulted in a wonderful cobbler. It had a slight beet flavor – sort of a “Hmmm what’s that taste”, but the sweetness of the peaches and crumble quickly took center stage. Unfortunately, my husband figured it out – are there beets in here? he asked puzzled. I can’t lie…..
The peppers, jalapenos, carrots, canned tomatoes, tomatillos, and spices mixed with black eyed peas for a very spicy and colorful chili. Did I mention my husband is a HUGE fan of chili? SO every week, he gets a different variety of chili…at least for a while. Good way to use up and enjoy the veggies, and the heat was hot enough to suit even his palate.
Another good week of eating, fresh from the farm. I hear there is cauliflower and broccoli coming soon….how do you prepare those? Bon appetit!