Well folks, we are at the half way mark for our farm shares. The time is really flying by and I am having a lot of fun working with the awesome variety of vegetables that we receive each week. If you are not yet a member of a CSA (Community Supported Agriculture), I encourage you to do so. My Links page has several links that can help you find CSA’s in your area.
Today, we received red beets, bell peppers, tomatoes, tomatillos, mixed baby greens, onions and patty pan squash. The tomatoes are a source of concern for me as they are a bit soft already which puts pressure on me to use them quickly. Like tonight. Or now. I may have to stop by the market and get some ground beef and beans and make some chili. This dish will also help me use the bell peppers, onions and tomatillos. Actually, I could even put the patty pan squash in the chili. Wow, that doesn’t leave me much vegetables to work with for the rest of the week…
Here are the photos. We bought a new digital SLR camera last weekend and these are the first photos we’ve shot with it. We (and by “we”, I mean my husband) are still learning how to use the camera with all of its settings and lenses and whatnot. Can you see a difference between today’s pics and the pics from previous weeks? Personally, I see the difference in the bottom photo in that the patty pans are nice and clear and you can even see the wrinkles in the skin of the tomato to the right of the patty pans.
Good Morning, Dear Reader. I had a great time “playing” with my food this week. Luckily, my mother never taught me not to play with my food… what fun I would miss out on! 😉
The photo below is an awesome salad I made with the 2 larger cucumbers (seeded), grape tomatoes, parsley, the light yellow-green cubanelle pepper and feta cheese. I am still thinking (and salivating) about this salad.
The 2 smaller cucumbers were simply cut into sticks and packed in my lunch. The red and green peppers were used in pasta sauce. The 4 red tomatoes were seeded then quickly sauteed with the spinach and garnished with garlic chips (totally delicious!). The Swiss chard and eggplants became a yummy vegetarian dinner for me last night; the chard was sauteed with onions and garlic and the eggplant was sliced, marinated then pan-fried.
All of this reminiscing is making me hungry!
Check back tomorrow to see what we receive…
Good Morning All! I am really excited today as we received a very colorful box of vegetables this morning… a bunch of spinach (I love spinach!), a bunch of yellow and white Swiss chard, a few sprigs of Italian parsley, 4 cucumbers, 4 red tomatoes, a bag of grape tomatoes, 3 cubanelle peppers (1 red, 1 green and 1yellow) and 2 eggplants. Remember: Colorful = Nutritious
I was so excited about the grape tomatoes that I immediately washed some and packed them in my lunch along with the smallest cucumber. I can’t wait!
Here are some photos:
For some reason, I was much more efficient in getting our vegetables eaten this week. Usually, I am frantically trying to find new and exciting ways to use the vegetables and I just barely manage to get it done in time for this post. One trick I’ve learned is to cook the vegetables at night and bring them with me to work to eat for lunch. That way, it takes the pressure off trying to get them all eaten just in our dinners…
I used the 2 green bell peppers and the 2 yellow tomatoes to make chicken fajitas. I’m not sure that tomatoes are traditionally used in fajitas, but the touch of yellow added a really nice color contrast to the dish. The light yellow-green bell pepper, 2 red tomatoes and tomatillos were used to make pork stew Saturday night. I’ve wanted to make this recipe for a while now so I’m glad the tomatillos came and gave me a chance to make it; it was really tasty! Last night I made a saute of chicken sausage with onions and the purple bell pepper. The mixed baby greens and red beets were paired with goat cheese for a really lovely salad. The squash was stir-fried with garlic while the eggplant was sauteed with onions; both were happily packed in my lunch bag throughout the week. The radishes are currently fermenting to become radish kimchi using a recipe that I found on one of my favorite food blogs, Coconut & Lime, and should be ready Wednesday night. Here is a photo of my kimchi:
That’s all folks, for now. Check back tomorrow to see what we find…
Firstly, please accept my apologies for posting so late. I like to post by 11:00AM but I was very busy with work today and then once I got home, my blog server/host was down. Ugh.
Onto more pleasant thoughts…
Today, we received a really beautiful variety of vegetables: 4 bell peppers (2 green, 1 purple and 1light yellow-green); 4 tomatoes (2 yellow, 2 red); 5 tomatillos; 1 bag of mixed baby greens; 4 purple/white eggplants; 1 bunch of red beets; 1 bunch of red radishes; 3 summer squash (2 green, 1 yellow).
In hindsight, I wish I had waited to receive this box so that I could have made a larger bowl of salsa verde. I always say it’s just as easy to make a large batch as it is to make a small batch. Oh well, it’s also fun to find new and interesting ways to use the same vegetables.
Here are the photos:
Holy Moly, I can not believe it has already been 8 weeks… the time has really flown by! My husband (the sweetest man in the world) told me last night that he is really impressed with my ability to creatively use all of the vegetables in the short span of 6-7 days. I am equally impressed with my ability to get him to eat these vegetables!
Today’s farm share had some new and exciting additions to our familiar repertoire. As my husband walked in the door with our box, he exclaimed “We’ve got dinosaur-sized vegetables this week!”. I immediately ran to the box to investigate. We received 2 of the largest tomatoes I have ever seen. They must weigh 1 pound each! We also received a large ear of corn (let’s hope it’s edible this time), 2 eggplants, 4 summer squash, 3 tomatillos, a bag of baby arugula, 7 Middle Eastern cucumbers, pole beans and a bunch of red beets.
Here are some photos:
This week, the flavors and aromas coming from my kitchen were all over the map. From the American Deep South to Latin America to India.
The pole beans I received this week were a bit tough so I braised them into submission with tomatoes, onions and garlic.
This dish reminds me of my Great-Grandma Hollingsworth, from Georgia. She knew how much I loved vegetables and she would make a nice, big pot of pole beans for me whenever she could.
I used 8 of the 9 cucumbers to make Agua de Pepino (Cucumber Limeade). This beverage is so incredibly refreshing and I do believe I could become addicted to it! The other cucumber joined the mixed baby greens in a salad.
The eggplants became one of my favorite Indian dishes – Baingan Bharta (eggplant curry). I order this dish every time I go out for Indian food so I decided to make some for myself at home. I just wish I could have made some nan to go with it.
The yellow wax beans were blanched then sauteed and served with roasted chicken and orzo for last night’s dinner. The 2 green bell peppers will be used tonight in a pasta dish. The ear of corn, unfortunately, was not edible. It was not fully mature and half of the kernels had not yet developed. I was so sad to have to throw it out.
I’m looking forward to tomorrow’s delivery. Stay tuned to see what we get!
As you may recall, this past weekend was Foreign Food Night and it was my turn to choose which cuisine we would enjoy – – I chose German. Based on a recommendation from a friend of mine, we went to Lederhosen in the Village. The restaurant is located in the middle of a quiet block on Grove Street. We could have easily missed the place except for a small chalk board on the sidewalk. We were led to our table by a very nice, very smiley woman. Our table was in the back of the restaurant in a windowless room that had been painted to look as though we were sitting in the middle of a sunny bier garten (beer garden) in Germany. As such, we started our evening with a round of biers (beers). I ordered one my favorite beers, a hefeweizen, an unfiltered wheat beer. My husband ordered a Hofbrau, a beer that reminds him of the time he went to Oktoberfest when he was studying abroad.
We shared a couple of appetizers, German potato salad and potato pancakes (our server’s recommendation). The potato salad had good flavor with lots of chopped pickle, mustard and dill. It was served cold although I am used to warm German salad. The potato pancakes, served with applesauce and sour cream, were also good if a bit greasy.
My husband’s entree was a wurst platter with 3 wursts of his choice (bratwurst, bauerwurst, and a weinerwurst) and included an assortment of vegetable salads, red and white sauerkrauts and German fried potatoes. He liked his meal although he said it was nothing particularly special. My entree was a wiener schnitzel, a breaded and pan-fried veal cutlet. It was served with the same side dishes as my husband’s entree. The schnitzel was okay. I can’t say for sure if it was me, as I am not much of a meat eater, or the schnitzel, but I was underwhelmed by this dish. It seemed to lack any seasoning and was therefore very bland.
The service was very friendly and efficient.
While we weren’t blown away by the food, I would return to this restaurant. It is a great place for groups as they have picnic tables that fit 8 adults comfortably. It seems like a fun place to drink and have a nice time with your friends.
My rating (out of a possible 5):
Woo hoo! It’s Farm Share Wednesday! This week’s box is awesome… I feel like I’ve been transported to Provence with all the fennel, eggplants, fava beans, green beans and zucchini. We also received some of our favorite cucumbers and mixed baby greens. I’m surprised that the baby greens are doing so well with all this heat. Maybe my farm has the magic touch?!?
Here are some photos of Provence-In-A-Box:
Good Morning Friends! It’s Farm Share Wednesday and we’ve got a really colorful bunch today. I was so excited to see so many colors when I opened this week’s box. Don’t get me wrong, green is gorgeous, but it is so nice to see some yellows and orange! And this week’s variety is really great… 4 baby summer squash, 3 orange beets, a bunch of yellow Swiss chard, 3 white onions, fava beans, 6 Middle Eastern cucumbers and the requisite bag of mixed baby greens. I think I am most excited about the fava beans. I can’t wait to fix them for my husband as I don’t believe he has ever had them before. You see, he is relatively new to the vegetable world. Not to fear, for I am slowly but surely (???) turning him around!
Here are some photos of this week’s box: