CSA Meal Plan – Week 1

10 Saturday Oct 2009

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I completely forgot to share what I decided to cook this past week with my share. Well, it was a busy week at work and socially, so I new I would need to cook a one dish meal. Yeah, I know how could I possibly use all the vegetables we got in week 1 of the CSA in one dish. Well, it’s almost possible with a fabulous Moosewood stew recipe: Tilghman Island Stew (page 308 in Moosewood Restaurant New Classics Cook Book). For my variation see Fall Vegetable Stew with Lemon Thyme Biscuits.

I also used up the radishes, apples, pears in our lunches. The radishes were great, sliced and dipped in roasted garlic hummus.

CSA Fall Share – Week 2

10 Saturday Oct 2009

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Was walking my dog this morning and remembered what day it is…CSA Bounty Day!!! And what a bounty!

This week, here’s what was in our box:

  • 3 ears of decorative (not-edible, but very pretty) multi-colored corn (purple, yellow, white, red-organge)
  • 1 medium acorn squash
  • 2 apples (red delicious and golden delicious)
  • 2 medium Bosc pears
  • 2 small Bartlett pears
  • Mixture of hot peppers – including one habanero, several jalapeno, and some long red ones
  • 1 small kohlrabi
  • Several red, green, and yellow green bell peppers
  • 1 small bunch of red/green swiss chard
  • 3 medium/large white potatoes
  • 1 quart fresh apple cider
  • 1 small red cabbage
  • 1 medium nappa cabbage

And to add to all of that, Licking Bend Creek Farm also had a surplus of conventional carrots and mustard greens. So of course I got a lot of those!

  • 8 large conventional carrots
  • 2 bunches of mustard greens

CSA Fall Share – Week 1

03 Saturday Oct 2009

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Yippee! I am finally a CSA member again. I was so disppointed to find out that Potomac Vegetable Farms doesn’t deliver their fall share to DC residents. But, luckily Rex found out about another CSA – Licking Creek Bend Farm – from a work colleague. The Licking Creek Bend Farm CSA was able to squeeze us (and our friends John and Greg) into the fall share. So for the next 9 weeks we’ll each be getting a fabulous box of lovely fall produce.

CSA Fall Bounty - Week 1

Today was the first week. I met Greg at 18th St & Columbia Rd to pick up our boxes. We found Michael Tabor, one of the farmers’, gave him our checks, and walked away with a lovely mixture of colorful produce. Here’s what was in our box:

  • 1 quart of purple and green beans
  • 5-7 hot peppers, various colors
  • 3-5 sweet peppers, various colors
  • 1 medium head of bok choy
  • 1 medium bunch of collard greens
  • 1 large butternut squash
  • 3-4 potatoes
  • 1 bunch of radishes
  • 4 tiny bosc pears
  • 2 red delicious apples
  • 2 golden delicious apples
  • 1 bunch of green kolrahbi

CSA Fall Bounty - Week 1

Greg and I decided to do some additional shopping at the 3 vendor Adams Morgan Farmers’ Market. I was so shocked at the prices. Only $1.29/lb for local apples, sustainably grown (versus the $2.49/lb I paid last week at the Dupont Circle FRESHFarms Market) at Licking Creek Bend Farm’s produce stand. I spoke with Michael Tabor a bit to discover that a lot of his customers are WIC and SNAP food benefit recipients. He took me behind the cashier area and held up a box, full of WIC and SNAP vouchers. For fabulous produce at such low prices, you really can’t beat it.

So, to get Rex and I through the week – I picked up a few more apples (perhaps I’ll make an apple crisp or other dish) and some sweet snap peas (fabulous lunch snack).

More later on what I do with my CSA week 1 bounty…

Enchilada Sauce

01 Thursday Oct 2009

Posted by in Recipe, Sauce, Vegan, Vegetarian

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A fabulous and easy sauce. Use to make enchiladas, or try as a sauce for mexican pizza.

Adapted from CookingLight. Orginal recipe available at cookinglight.com.

INGREDIENTS

  • 1  tbsp EVOO
  • 1 medium vidalia onion, finely diced
  • 2-4 garlic cloves,  minced
  • 1/2  cup  organic vegetable broth
  • 1  tablespoon  chili powder
  • 1  tablespoon  honey
  • 1  teaspoon  ground cumin
  • 1/2  teaspoon  salt
  • 1  (28-ounce) can crushed tomatoes, undrained
  • 1/2 bunch cilantro, rinsed and dried and chopped (stems and leaves)

DIRECTIONS

  1. Heat oil in a large saucepan over medium heat.
  2. Add onion and garlic; sauté 5 minutes or until onion is tender. Stir in broth and remaining ingredients.
  3. Reduce heat, and simmer UNCOVERED 30 minutes or until thickened.

Roasted Vegetable Enchiladas

01 Thursday Oct 2009

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After making this delicious recipe, you’ll never go back to using store bought enchilada sauce. This recipe is very forgiving, so try experimenting with a variety of beans and vegetables for the filling (see end of recipe for examples).

Adapted from CookingLight. Original enchilada recipe and sauce recipe available at cookinglight.com.

INGREDIENTS

  • 4  tbsp EVOO, divided
  • 1 large zucchini, cut in long slices 1/4″ thick*
  • 1 large yellow squash, cut in long slices 1/4″ thick*
  • 1 large red bell pepper, cut in long slices 1/4″ thick*
  • 1 medium eggplant, cut in long slices 1/4″ thick*
  • 1 large sweet onion, cut in thick, whole rings*
  • 1  (10-ounce) package frozen whole-kernel corn*
  • 1  (15-ounce) can black beans, rinsed and drained
  • 3  cups enchilada sauce
  • Cooking spray
  • 8  (8-inch) whole wheat tortillas or 12 corn tortillas
  • 2  cups  (8 ounces) shredded reduced-fat cheddar cheese, divided
  • 4 oz feta, crumbled

DIRECTIONS

  1. Prepare enchilada sauce.  
  2. Preheat oven to 350°.
  3. While enchilada sauce is simmering, coat sliced vegetables in olive oil and sprinkle with a little salt and pepper. Grill on hight heat, flipping once until cooked. Remove from grill and cut into 1/4″ square pieces. (Alternatively:  Dice all vegetables. Heat oil in a large nonstick skillet over medium-high heat. Sauté for 5 minutes or until vegetables are tender.) Stir in beans.
  4. Spread 1 cup enchilada sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Layer one row of tortillas across top of sauce (you may need to cut tortillas in half). Spread 1/3 of vegetable mixture on top of sauce; sprinkle with 1/4 of cheddar and feta cheese;  and 1/2 cup enchilada sauce. Repeat layers, ending in sauce. (Alternatively: Spoon about 1/2 cup vegetable mixture down center of 1 tortilla; sprinkle with 2 tablespoons cheese, and roll up. Place seam-side down in baking dish. Repeat procedure with remaining tortillas, zucchini mixture, and 14 tablespoons cheese. Spread remaining 2 cups sauce evenly over enchiladas.)
  5. Cover with foil; bake at 350° for 30 minutes. Uncover; top with remaining cheese. Bake, uncovered, for 10 minutes or until cheese melts.

*Filling alternatives/options:

  • 2 cups diced zucchini, 1 (10 oz) package frozen whole-kernel corn
  • 3 medium eggplant; 1 bunch collard greens, kale or swiss chard; 1 medium to large leek
  • 1 bunch garlic scapes; 1 bunch swiss chard; 2 ears fresh corn; 1 large onion

Spaghetti Squash with Moroccan Spices, Raisins, Okra & Swiss Chard

01 Thursday Oct 2009

Posted by in Dinner, Entree, Farmers' Market, Lunch, Recipe, Vegan, Vegetarian

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Very flavorful and colorful side dish.

Adapted from Gourmet. Original recipe available at epicurious.com.

SpaghettiSquash&Vegetables

INGREDIENTS

  • 1 (3 1/2- to 4-pound) spaghetti squash
  • 2-4 tbsp EVOO
  • 4 garlic cloves, minced
  • 1 heaping teaspoon ground cumin
  • 1/2- 1 teaspoon ground coriander
  • 1/8 teaspoon cayenne
  • 1/2 teaspoon salt
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh basil
  • 1 (14.5 oz) can diced organic tomatoes
  • 1/2 cup golden raisins (such as Trader Joe’s)
  • 1/4 cup pine nuts (such as Trader Joe’s)
  • 1 medium red onion
  • 3-5 mini red and yellow sweet peppers
  • 2 cups okra
  • 1 bunch Swiss chard

DIRECTIONS

  1. Turn oven temperature to 400 °. Cut squash in half lengthwise; discard seeds. Place squash halves cut side down in a 13×9-inch baking dish. Add water to measure 1/2-inch deep. Bake at 400 ° for 45 minutes. Turn squash over; bake an additional 15 minutes or until tender; cool. Scrape inside of squash with a fork to remove strands to measure 6 cups. Keep warm.
  2. In a large skillet, add EVOO and turn heat to medium-high. Add garlic and onion and cook, stirring, until golden, about 1 minute. Add sliced peppers and okra. Cook until almost done. Add undrained can of tomatoes and rinsed and chopped swiss chard. Cook until swiss chard is wilted and stem pieces are tender (about 3-5 minutes). Stir in spices and salt and remove from heat.
  3. Carefully halve squash lengthwise (it will give off steam) and remove and discard seeds. Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from skin. Toss with onion/garlic/spice mixture, fresh herbs, raisins and pine nuts.

Honey-Lime Dressing

30 Wednesday Sep 2009

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This is a very simple, tasty dressing. Great for a simple green salad. Makes a great side dish for enchiladas.

INGREDIENTS

  • 1/4 cup fresh or high-quality bottled lime juice (such as Santa Cruz Organic or Lakewood 100% Organic)
  • 1/4 cup EVOO
  • 2 tbsp honey
  • 2 tbsp finely chopped cilantro
  • 1 garlic clove, peeled and minced (or 1 medium shallot, minced)
  • 1/2 tsp kosher salt
  • Freshly ground pepper

DIRECTIONS

  1. Combine in a small glass jar with tight fitting lid.
  2. Shake vigorously. Let stand for 5 minutes. Shake again, until salt is dissolved.
  3. Toss with a simple green salad.

Butternut Squash, Corn & Coconut Soup

30 Wednesday Sep 2009

Posted by in Dinner, Farmers' Market, Lunch, Recipe, Soup, Vegan, Vegetarian

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This is a wonderfully tasty soup and a great way to use late summer/early fall CSA vegetables.

Adapted from Gourmet. Original recipe available at epicurious.com.

INGREDIENTS

Soup

  • 2 tablespoons olive oil
  • 1 medium onion, coarsely chopped
  • 1/4 cup finely chopped fresh cilantro stems
  • 2 garlic cloves, coarsely chopped
  • 1 (2 1/4-pound) butternut squash and cut into 1/2-inch pieces (6 cups)
  • 4 cups water
  • 1 1/4 cups well-stirred canned unsweetened FULL-FAT coconut milk (12 ounces)
  • 3 ears of FRESH corn from the farmers’ market or CSA, kernels cut off and reserved for relish (below) and cobs halved crosswise
  • 2 teaspoons salt
  • 1/4 teaspoon cayenne

Corn Relish

  • 4 1/2 teaspoons fresh lime juice
  • 1/4 teaspoon salt
  • Generous pinch of sugar
  • 2 tablespoons olive oil
  • 2 cups corn kernels (see above)
  • 2 tablespoons coarsely chopped fresh cilantro
  • 1/4 cup finely chopped shallot

DIRECTIONS

  1. Make soup: Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until beginning to soften and edges are browned, about 4 minutes. Add cilantro stems and garlic and cook, stirring occasionally, 3 minutes. Add squash pieces and cook, stirring frequently, 3 minutes. Stir in water, coconut milk, corn cobs, salt, and cayenne and simmer, uncovered, stirring occasionally, until squash is very tender, about 15 minutes.
  2. Prepare corn relish while soup simmers: Whisk together lime juice, salt, and sugar in a bowl, then add oil and whisk until combined. Combine dressing, raw corn kernels (if using fresh farmers’ market or CSA corn), cilantro, and shallots, and toss well to coat. [Note: if using grocery store fresh corn, cook corn kernels in a saucepan of boiling salted water until just tender, 2 to 3 minutes. Drain in a sieve, then rinse under cold water to stop cooking. Drain well, then transfer to dressing along with cilantro and shallot and toss well to coat.]
  3. Finish soup: Discard corn cobs, then purée soup in batches in a blender (use caution when blending hot liquids) until smooth, transferring to a 2-quart measure.
  4. Divide soup among bowls and gently stir 1/4 cup corn relish into each.


Caramelized Onion, Garlic & Potato Frittata with Heirloom Tomatoes

30 Wednesday Sep 2009

Posted by in Dinner, Entree, Farmers' Market, Lunch, Recipe, Vegetarian

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Don’t be intimidated by the title of this recipe. It’s super easy, quick, and delicious! There’s no need to peel the potatoes if you use organic, new potatoes. The skins are really thin and tasty. For a hearty brunch or a light dinner, serve with a simple green salad and a slice of toasted bread with butter.

Adapted from The Gourmet Cookbook

Frittata

INGREDIENTS

  • 3 cups diced organic, new potatoes, with skins (organic, leftover from CSA share)
  • 1 medium yellow onion, or 2-3 small yellow onions (organic, leftover from CSA share)
  • 2 heirloom tomatoes (Dupont Circle farmers’ market)
  • 4 garlic cloves (Dupont Cirlce farmers’ markt – Next Step Produce)
  • 6 large eggs + 2 egg whites (Harris Teeter, organic, all-natural)
  • 1 cup freshly grated parmesean cheese (it is very important that you freshly grate your parmesean for the overall taste of this dish)
  • 1/3 cup fresh herbs (basil, parsley, chives, etc.) [or 1/2 tsp dried oregano and 1/2 tsp dried thyme]
  • EVOO
  • Salt
  • Pepper

DIRECTIONS

  • Whisk eggs, whites, 3/4 of parmesan cheese, herbs, 1/2 tsp salt, 1/4 tsp pepper in a large bowl. Set aside.
  • Saute minced garlic and finely diced onions in 1 tbsp EVOO in a 10-inch, non-stick OVENPROOF heavy skillet (such as Cuisinart Green Gourmet) over medium-high heat, stirring until golden. Transfer to a small bowl.
  • Add potatoes and 1 tbsp EVOO to skillet, cook on medium-high, stirring occasionally, until just tender (about 6 minutes). Transfer to a bowl.
  • Add 1 tbsp EVOO and tomatoes to skillet and cook, stirring until tomatoes begin to brown (you may need to strain the juice from the flesh of the tomato). Transfer to a bowl.
  • Preheat oven broiler. Wipe pan clean with a paper towel. Add 1 tsp EVOO, then potatoes, garlic, onions, and tomatoes to the skillet, stir. Sprinkle with 1/4 tsp each salt and pepper. Pour eggs over vegetables and cook on medium heat, lifting up cooked egg around edges to let uncooked egg flow underneath, for 3 minutes. Reduce heat to medium-low, cover (with lid or aluminum foil), and cook for 5 minutes.
  • Remove lid (center will still be moist) and broil frittata 5 to 7 inches from heat until set, about 3 minutes (take out as soon as the top begins to brown). Sprinkle top evenly with remaining 1/4 cup cheese and broil 1 more minute.
  • Using a high-heat spatula to help loosen the edges, slide frittata onto a large plate or platter, and cut into wedges.
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