Serving Suggestions: 8/1/17

Aug3

The tomatoes are here, the tomatoes are here!  Shana decided to use some of hers for a ratatouille:

I’m sure many of you will agree that there’s not much better than the beginning of CSA tomato season! And this week’s tomatoes were delicious. Whenever I get eggplant, peppers, zucchini, tomatoes, and onions, I just have to make ratatouille. There are many different ways to make ratatouille and I think they’re all pretty good but nothing comes close to Julia Child’s ratatouille recipe. Like everything else, she instructs you to have patience and take time to sauté each ingredient separately. Her recipe excels in the way that they stew together at the end so that instead of individual vegetables they all come together into a pot of deliciousness.  Happy cooking!

Bob, whose half share did not have a pick up this week, wasn’t lucky enough to take part in the tomatoes but still put some leftover beets from last week to good use:

I wanted to try something new with beets.  Whenever I am looking for something different, I check the NY Times Cooking section first.  They always seem to have some interesting takes on ingredients and their recipe search feature is very functional (I love being able to filter by cuisine type).  I decided to try this recipe for a Garlicky Beet Spread with Yogurt, Dill and Horseradish.  I modified the recipe by peeling and cutting the beets before roasting to make them easier to handle.  I was able to make it on Sunday when I had time to roast and cool the beets and hold it until midweek to serve aside latkes.  After a few days in the fridge I felt it needed a hit of some extra horseradish, a splash of vinegar and a sprinkle of salt.  It was very earthy and unlike anything I’ve really had before.  A little goes along way so plan to use it with a few meals during the week or you’ll end up wasting some of the leftovers.

 

Serving Suggestions is a recurring article that will be posted weekly during the CSA season featuring photos, tips and recipes.  Content is provided by Jessica, Shana and Bob.  If you would like to submit your own photos or recipes, please email Bob at robertfcowper@gmail.com.  To read through previous Serving Suggestions articles, click here for an archive.  You can also use the handy search feature at the top of the right hand menu bar to search for the name of a particular ingredient you need help using.

Update & Share: 8/1/17

Aug2

To view Farmer John’s newest update, click here.

Today’s share will be: carrots , peppers, red onions, summer squash, cucumbers, lettuce,
Russian banana fingerling potatoes, choice of kale or chard, tomatoes, eggplant, beans or cherry
tomatoes, red cabbage(unless you got it last week).  Celery for premium shares. For extras there are
tomatillos and hot peppers.

Serving Suggestions: 7/25/17

Jul28

Welcome back readers!  Another week and another great share.  If you haven’t checked out the “extras” box when picking up your share, you should!  Both Bob and Shana have suggestions this week for what you can do with those “extras” if you picked any up.  First up, Shana and jalapenos:

I was very excited to see the jalapenos in our share this week! They are so versatile.  Seeds and ribs can be left in for more heat or removed for less, and they add tremendous flavor to anything! For a less hot pepper, choose a younger one which is more smooth and all green. For a hotter pepper, select one that has wrinkles in the skin and may be turning red.   When I lived in the city I ate Peruvian food regularly and often it came with an amazing creamy, tangy sauce called “Aji Amarillo.”  It’s addicting! So I found this recipe that I plan to try this week to get my fix. Happy eating!

Bob plans on using some jalapenos this week too, but paired with tomatillos:

The best cookbook I have purchased recently is Rick Bayless’ More Mexican Everyday Rick’s Roasted Tomatillo Salsa.  For those who don’t own the cookbook, here’s a version of available on his website.  The roasting only takes a few minutes under the broiler and the added depth of flavors is oh so worth it.  You can use the salsa as a dip, on tacos, on enchiladas, dolloped with some sour cream on tortilla soup, etc etc.  For a quick riff on chilaquiles, a popular Mexican breakfast dish perfect for using up leftovers, fry an egg in a small skillet, remove and then heat up enough tomatillo salsa to cover the bottom, add in a handful of tortilla chips and toss to coat in the salsa, heat for a few minutes to warm the salsa and soften the chips, transfer to a plate and top with the still-warm egg.  Feel free to top with any leftover taco toppings or fillings.

Serving Suggestions is a recurring article that will be posted weekly during the CSA season featuring photos, tips and recipes.  Content is provided by Jessica, Shana and Bob.  If you would like to submit your own photos or recipes, please email Bob at robertfcowper@gmail.com.  To read through previous Serving Suggestions articles, click here for an archive.  You can also use the handy search feature at the top of the right hand menu bar to search for the name of a particular ingredient you need help using.

Update & Share: 7/5/17

Jul25

To view Farmer John’s newest update, click here.

Today’s share will be: broccoli, peppers, eggplant, lettuce, beets, cucumbers, either beans or
cherry tomatoes, red skinned potatoes, white onions, and choice of an herb (garlic chives or parsley).
Premium shares will receive an extra lettuce, basil and bok choy.

Serving Suggestions: 7/18/17

Jul19

Fellow CSA members, your patience has paid off!  This week brings the best share we have had yet with the first appearances of fingerling potatoes, carrots and peppers.  You might already have some standby recipes for your favorites in this week’s box, but if you do need a new idea, Shana is here to help:

Nightshade time!  This may be my favorite CSA time of the year. We are still getting greens, but not in such huge quantities and the nightshade family (my favorite) is making its debut.  Eggplant, peppers and tomatoes (soon to come) abound and the cooking possibilities explode!

I used to watch Jess make a quick dish of sautéed onions, peppers and sausage for her family and that has now become a regular in my household.  I use Wrong Direction’s Sweet Italian sausage, which is incredible, de-case it, brown it and add onions, peppers and this week I even added some of the bitter dandelion greens – yum!

Aside from ratatouille (which if you haven’t taken a stab at Julia Child’s version, although you will need some time, you should as it is amazing) and variations on grilled or roasted eggplant, some folks were buzzing about the idea of homemade baba ganoush.  This is easy, healthy and a great snacking dip to have in your fridge!  Check out the recipe here.
Also an awesome dish to use some of the bountiful parsley and cucumbers is tabouli salad!  It is so fresh and crisp at this very hot time in the year and a nice change from regular salad.  Enjoy!

If you’re on the half-share like Bob, you probably have last week’s head of cauliflower in the fridge and are looking to use it before it goes bad.  Here’s how he plans to use it:

I have to admit that I don’t love cauliflower so I am always looking for dishes that help mask the flavor a bit.  While searching for recipes last week, I came across one from Jamie Oliver that sounded interesting: Sicilian Cauliflower & Chickpea Stew.  The “stew” is a pretty straightforward mixture of sauteed onion and cauliflower, stewed tomatoes and chickpeas, all served over couscous.  He also adds plenty of chili, garlic, some cinnamon, olives and raisins which I found to be an interesting combo.  Although it isn’t written that way, the recipe can easily be cooked in one pot (plus the bowl to soak the couscous) and should only take about 30 minutes to complete.  I’ll be giving it a try, subbing raisins for dried cranberries that I had in the pantry already, fingers crossed!

Serving Suggestions is a recurring article that will be posted weekly during the CSA season featuring photos, tips and recipes.  Content is provided by Jessica, Shana and Bob.  If you would like to submit your own photos or recipes, please email Bob at robertfcowper@gmail.com.  To read through previous Serving Suggestions articles, click here for an archive.  You can also use the handy search feature at the top of the right hand menu bar to search for the name of a particular ingredient you need help using.

Update & Share: 7/18/17

Jul18

To view Farmer John’s most recent update, click here.

The share for this week will be: Rose Finn Apple fingerlings, green peppers, rainbow carrots, eggplant, summer squash, cucumbers, lettuce, yellow onions, kale, broccoli and cauliflower (for those who did not receive it last week). Premium shares will get choice of a green radicchio or dandelion greens and choice of an herb.

Serving Suggestions: 7/11/17

Jul12

Beets are here!  Both Shana and Bob are excited to put this week’s beets to good use.  Here’s Shana’s take:

Beautiful beets!  I think beets are one of the most beautiful vegetables- even when they stain my tables, clothes and hands! This Beet, Carrot and Quinoa salad is delicious and hearty and I plan to make it for dinner tomorrow swapping out arugula for some of the kale we got and the edamame for the peas. Enjoy!

Bob had never really prepared beets before getting them through the CSA.  Here’s a tip he learned and a few recipes to try:

If a recipe calls for you to roast and then peel your beets – don’t.  They are so much easier to peel if you do so beforehand.  If you’re worried about your beets drying out during a long roast, wrap them in foil (which will help contain the staining juices anyway).  Depending on how much time you’re willing to invest in your beets this week, I found two very interesting beet-centric recipes from the NY Times.  If you have some pasta in the pantry and butter in the fridge, you’re all set for this Sauteed Beets with Pasta recipe (if you don’t have sage, do what many of the commenters did and substitute whatever fresh herbs you have on hand).  For a much more labor- and time-intensive option, check out this Beet, Greens and Cheddar Crumble; it looks and sounds fantastic but I don’t think I have the patience for the undertaking although it would be a great way to use up a number of CSA ingredients.

Serving Suggestions is a recurring article that will be posted weekly during the CSA season featuring photos, tips and recipes.  Content is provided by Jessica, Shana and Bob.  If you would like to submit your own photos or recipes, please email Bob at robertfcowper@gmail.com.  To read through previous Serving Suggestions articles, click here for an archive.  You can also use the handy search feature at the top of the right hand menu bar to search for the name of a particular ingredient you need help using.

Update & Share: 7/11/17

Jul11

To view Farmer John’s newest update, click here.

The share for this week will be: lettuce, peas, broccoli, beets, kale, chard, red onions, summer squash, cucumbers and basil. Possibly eggplant and possibly cauliflower. Premium members will get a second lettuce and another herb.

Serving Suggestions: 7/4/17

Jul7

Sorry for the late, and short, post this week.  We were a bit thrown off by the holiday this week.  Back to normal next week!

When Bob was prepping and washing his greens last week, he found some great romaine leaves that were just begging to be used in someway other than a salad:
My first thought was Thai Lettuce Wraps.  I scrounged the fridge and freezer to see what else I had on hand that I could use up.  I still had a number of CSA scallions and a pound of ground pork in the freezer that I had ordered from Wrong Direction last year and forgotten all about.  I happened to have some ginger root on hand which was another necessary ingredient.  I ended up using this recipe from Delish, mostly because it matched what I had already but there are no shortage of recipes out there.  I didn’t have any hoisin but made a homemade batch and was blown away.  It was so good and totally made the dish.  I was a little worried after tasting the sauce raw that it was too peanut butter-y but in the final dish it was great.  Most hoisin recipes call for things you probably don’t have in the pantry, like black bean paste or five spice powder, but hunt for a recipe that suits what you already have and go for it.  You’ll be happy you did.
Serving Suggestions is a recurring article that will be posted weekly during the CSA season featuring photos, tips and recipes.  Content is provided by Jessica, Shana and Bob.  If you would like to submit your own photos or recipes, please email Bob at robertfcowper@gmail.com.  To read through previous Serving Suggestions articles, click here for an archive.  You can also use the handy search feature at the top of the right hand menu bar to search for the name of a particular ingredient you need help using.

Update & Share: 7/4/17

Jul4

To view Farmer John’s newest update, click here.

The share for this week will be: lettuce (2 heads for premium shares), kale , carrots, swiss chard, peas, summer squash, broccoli or kohlrabi or Napa cabbage, cukes and sweet onions. Fennel and an herb for the premium shares.