CSA Bag Contents: onions, fingerling potatoes, tomatoes, peppers (red and green), swiss chard, summer squash, beans
See what we got in CSA 2008 Week 15.
Archive for the 'In the Kitchen' Category
CSA Bag Contents: spaghetti squash, sweet green peppers, tomatoes, green beans, garlic, basil, Italian parsley, okra, asian eggplant, cherry tomatoes, flowers
See what we got in CSA 2008 Week 14.
One Local Summer – Week 13
Published August 30, 2009 Cooking , CSA 2009 , In the Kitchen , One Local Summer 2009 2 Comments
Whoops! Didn’t mean to miss two weeks of dinners there. We did have local meals both weeks but we ran off to the ocean for some of that time and couldn’t find the energy to document our meals while the sand and surf were calling. This week I made an enormous batch of ratatouille. We got one meal from it and I froze enough for two more meals plus a few lunches — school starts next week — that we’ll enjoy on a cold day this winter. We had crispy lamb meatballs and non-local rice on the side and it made quite a good meal.
- thyme, basil (0 miles)
- lamb (17 miles)
- tomatoes, peppers (30 miles)
- eggplant, zuchinni (92 miles)
- oil, rice (non-local)
CSA Bag Contents: peppers, beans, tomatoes, okra, red potatoes, onions, rosemary, chives, flowers
See what we got in CSA 2008 Week 13.
We’re away at the beach this week so no photo. But our friends back home are picking up our share for us that includes:
CSA Bag Contents: sweet red peppers, spaghetti squash, tomatoes, basil, beets, garlic, eggplant, beans, flowers
See what we got in CSA 2008 Week 12
CSA Bag Contents: peppers, tomatoes, onions, potatoes, basil, parsley, chard
See what we got in CSA 2008 Week 11
It’s been all food, all the time around here recently hasn’t it? I’ve been busy putting by the summer’s bounty for this winter. Last year we ran out of lots of things — raspberry jam and applesauce particularly — before the cold season had really set in and I realized some of the problem was I had no idea how much I canned each year or how much we used either. I knew I needed a system and asked around a bit but most people either don’t have a system or use a journal of one kind or another. Well, rather than putting pencil to paper I decided to keep an online canning record. It’s nothing much at this point but I know some of you — Melissa — are interested in knowing what I’m making and others — my family mostly — are interested in knowing what they should take from my pantry when I’m not looking.
We give jam to our friends every Christmas and they always say how much they enjoy it. And making jam is really easy. We can other things too — salsa, barbecue sauce, pickles, relish…. — but jam is really so simple. It’s something my mother did and something I’ve done since before I was married, before it was back in fashion. If you haven’t ever tried putting by some jam I really encourage you to try it. I have to warn you though, you will never want store-bought jam again.
One Local Summer – Week 10
Published August 9, 2009 CSA 2009 , In the Kitchen , One Local Summer 2009 4 Comments
One thing I forgot to mention in my post about eating through our CSA share was hash. It’s generally a dish I make in the cooler months with sausage but we’re swimming in potatoes so I thought I’d make a summer version. Since I didn’t use any sausage I started with the chopped potatoes in a little bit of oil until they were getting crispy. Then I added some chopped summer squash, corn cut off the cob, salt, pepper, and rosemary. About four months ago I tried a recipe for a different hash that encouraged the use of a poached egg on top. It was so good with the runny yolk sort of binding the hash together so it’s something we always add now. However, I stink at poaching eggs. So, instead I soft boil an egg and get almost the same result.
- rosemary (0 miles)
- potatoes, squash (30 miles)
- eggs (32 miles)
- corn (100 miles)
CSA Bag Contents: zucchini, okra, beans, tomatoes, potatoes, cucumbers, eggplant
See what we got in CSA 2008 Week 10.
One Local Summer – Week 9
Published August 2, 2009 Cooking , CSA 2009 , In the Kitchen , One Local Summer 2009 2 Comments
Our all-local meal this week was herbed lamb patties with veggie pizza on the side. The local ground lamb was combined with garlic and parsley from our CSA, and mint and rosemary from our garden and shaped into patties and then fried in a little non-local oil. The pizza dough was made with local spelt flour and topped with local ricotta, and a sauté of local summer squash, onions, and shitake mushrooms. After the pizza was cooked we added some basil and drizzled a totally non-local reduction of balsamic vinegar over the top. You can see Papa went a little overboard in his reduction artistry.
- basil, mint, rosemary (0 miles)
- lamb (17 miles)
- ricotta (19 miles)
- spelt flour (30 miles)
- garlic, parsley, squash (30 miles)
- shitake mushrooms (78 miles)
