August 6, 2011
You thought I forgot, or was lost in the cornfields….perhaps taken away by a ground hog with a vengence, but I just got really busy this past week. Sadly the week of July 29 was a bounty of zucchini, corn, peppers, jalepeno, eggplant, mezuna, green beans and more summer squash. I needed to step out on this one and resorted to a favorite standby – grilled veggies. With fish, delish. Leftovers ended up in a lasagna with a little goat and parm cheese (trying to clean the fridge out, you know) The mezuna ended up in a stir-fry with leftover smoked chicken, carrots from the CSA ( I think the week before?) onions and the mezuna. Red curry sauce made this dish spicy and colorful.
The week of Aug. 5th, corn, beets, radishes, a pepper, carrots, more zucchini, cherry tomatoes, arugula, kale an eggplant and cukes arrived.
Saturday was spent creating and cooking. A roasted tomato sauce with the pepper and garlic roasted in EVOO, salt, pepper and rosemary. Pureed and to the freezer.
Zucchini ended up in a chocolate buttermilk cake that was moist and rich, no hint of a veggie inside. A caramel icing topped this sheet pan cake to be shared with family. The beets were caramelized in orange juice and maple syrup and cooked down. Then a little triple sec added, again cooked down until syrupy. This was added to the middle of a bundt pan cake with walnuts and baked. Wonderful dense cake with a unique twist from the beets. However the beets did stick a bit on the bottom and broke the cake, but that’s ok – this one was for us…..glazed with a little of the caramel icing leftover from above cake. The beets were sweet, adding nice color when you cut the cake.
The carrots were cooked with a leek, broth and harissa, a red chili pepper and spice mix paste used in a lot of African foods. Wonderful flavors and heat, with the fresh carrot taste just beaming through the soup. Corn will be enjoyed in a salad with the arugula, radishes, cukes and some tuna, perhaps with a lemon vinaigrette. And a glass of wine….which should be a nice Sauvignon Blanc or Chardonnay, but will more than likely be something red. I think there is a bottle of Cab Franc open.
The eggplant? hmmmm need to think on that – one is not enough for moussaka, but it is a large enough one to have twice. May eggplant fries with our steaks tomorrow? We’ll see.
Next week we are giving our share to my in-laws as we won’t be able to pick up ourselves. But I will be back to tell you all more the following week, and may have some great food stores from Maine! Is it blueberry season yet? Have a great week, grill, eat local and enjoy! Peaches are right around the corner!