Tag Archives: vegetables

Last of the Farm Shares

28 Jul

Our nine weeks of fresh vegetables from Two Small Farms ended last week. It was a great experience and I can’t wait to participate again next summer. We could have continued our subscription (awesome since California weather is so great for extending the growing season) but I’m leaving the west coast soon and Brian would not have the time, skill or physical ability to cook and eat all those veggies each week by himself. If you live in the Bay Area, I highly recommend Two Small Farms’ Community Supported Agriculture subscription. You really get your money’s worth and the vegetables (and strawberries!) are delicious.

Here’s what we got on week 8 and week 9.

CSA share 8

Week 8:
young walla walla onions – delicious
strawberries
parsley root
butter lettuce
giant scallions – YUMMY!!
heirloom tomatoes – each tomato is so unique in look and taste
turnips – pretty good with pork belly! wish I could make it Chinese style with beef.
romaine lettuce

CSA share 9

Week 9:
carrots – big ones!
young walla walla onions – they were so dirty/muddy this week.
corn !!!! so lucky we got corn in our last share!
new potatoes – yay!
purple cabbage – super heavy head
butter lettuce
heirloom tomatoes
strawberries

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Fourth of July Cherry Pie + CSA Share 7

8 Jul

My mom’s birthday is July 4th but I wasn’t home to celebrate with her. Here’s a picture of a pie for you mom? I baked this pie to enter into Craftster’s cooking challenge for fun. I have too much fruit that Brian won’t eat including cherries, lychee and watermelon. He also bought grapes and we got more strawberries from out weekly CSA share.

Pretty right? I accidentally added too much salt to the crust but it’s okay because the filling is sweet. Here’s the recipe.

Fourth of July Cherry Pie

Ingredients:

Filling:
1.5 – 2 lbs sweet cherries, pitted
1/2 cup sugar
1/4 cup water
~2 Tbsp corn starch

Crust:
1 1/4 cup flour
1/2 tsp salt
1 tsp sugar
8 oz (1 stick) butter, cut into cubes and chilled
~5 Tbsp ice water
1 egg, yolk separated

Instructions:
1. Using a food processor (I used my fingertips because I don’t have a food processor), pulse the cold butter pieces with the flour, salt and sugar until it looks like soft bread crumbs.
2. Add the water 1 Tbsp at a time until the mixture sticks together when squeezed.
3. Form into a ball and use immediately or wrap and refrigerate. If using immediately, roll out into pie dish or press into tart pan. Brush crust with egg white and refrigerate until needed. Save about a handful of dough for decoration.
4. Mix all filling ingredients together in a medium pot. Heat on medium-high heat until mixture thickens. Remove from heat and place into crust.
5. Using saved dough, roll out and cut stripes and stars. Place onto pie. Mix the remaining egg white with the egg yolk and brush onto dough. Sprinkle top of pie with sugar.
6. Bake at 375 F until top is golden brown and filling is bubbling, about 30-45 minutes.

Week 7 of our CSA share, only 2 left! Thinking of not renewing because I’ll be leaving in a few weeks and Brian won’t be able to eat all the food by himself. That and he won’t be able to and won’t have time to cook everything.

Here’s what we got this week:
basil
red norland potatoes – traded fennel for this in the trade box
carrots
cipolinni onions
strawberries
cherry and heirloom tomatoes – oooh heirloom tomatoes!
cabbage – need cabbage recipes! i have 2 heads now.. maybe dumplings?
romaine lettuce
red leaf lettuce

We have about 700 photos of camping to go through so I can’t say when they’ll be posted. I’ll try my best to screen some and put those up on facebook.

Tartine Bakery, CSA, and Bento 40

3 Jul

We’re going camping this weekend!! Look forward to an update with lots of camping goodness since it’s my first time camping. We’re going car camping though so it’s not truly camping but it’s a good start.

I went to Tartine Bakery to pick up two loaves of my favorite bread in the world, sourdough walnut bread. We’re bringing it camping to make sandwiches for hiking and for general nomming. It’s amazing by itself but goes great with manchego cheese. While there, I also picked up a sandwich for dinner and dessert. Tartine is overpriced but it’s so delicious. I’m sure I’ll get tired of overpaying soon but there’s still so many things I want to try! They ran out of almond croissants though. I was so sad. Those are amazing. Well, it’s another excuse to go back!

look at the size of this thing!! ~$7

spicy turkey pesto panini $13.50

seasonal fruit tart with pluots $5.50

Here’s a bento I made this week, nothing really special. Rice ball “cupcakes” with purple furikake “sprinkles”, grilled makerel and sweet egg leftovers, cabbage omelette and a strawberry.

bento 40

Our 6th CSA share! Only 3 more left before our subscription runs out.

CSA share 6

This week we got:
strawberries – bringing camping
red butter leaf lettuce
cabbage
romaine lettuce
golden beets
parsley root + parsley
cipollinni onions
cauliflower
cherry tomatoes – bringing camping

close up

glistening strawberries

CSA Share 3

11 Jun

This is what we got for week 3 of our CSA membership.

click for notes

The share looks smaller this week but it was heavier!

We got:
summer squash – 3 funky shaped ones
strawberries – each week they’re getting bigger and darker
butter lettuce – baby head means no bitterness, yummy!
red butter lettuce – I think, it might be red leaf, looks like a cross
parsley – more!?! I realized I really hate parsley.. even more than cilantro. Anyone want free parsley?
tuscan kale – looks gorgeous! kale is so tasty.
bacon avocados – oooOoOOoOh, we got FOUR
oyster mushrooms – yay! shrooms!

avocados, oyster mushrooms and summer squash

We have a lot of summer squash piling up. Turns out Brian doesn’t like them and I don’t love them. I wish we had a grill because I liked them grilled but I just end up pan frying them. Any ideas? I have a squash gratin recipe but I don’t know how that will turn out. I could also make lasagna but that would be way too much food for 2 people and not likely something we want twice.

I never heard of Bacon Avocados before so I looked it up. Apparently they’re “light tasting” so I’m assuming they’ll be less rich than the Hass Avocado. I do know that I don’t love Florida avocados. I don’t know if that’s the official name but they’re the ones commonly grown in Florida and are the giant smooth skinned green ones. The flavor does not compare to Californian strains.

Going to Google tonight with Amanda. Might go strawberry picking this weekend! Looks like it’s going to be a warmer weekend, yay!

New Things (CSA Week 2)

4 Jun

We’re trying really hard to cook and eat in during the week and so far it’s going well. I was tempted to go have sushi for dinner tonight but ended up making noodles in peanut sauce. I sort of followed the recipe from here but subbed in water + dashi powder for the chicken stock, used less garlic, left out the ginger, and added a splash of sesame oil. Really simple and delicious. I served it with a mix of udon and yakisoba noodles because that’s all we had left. We tossed in some carrots and zucchini sauted with the scallions. The strawberries were gifted to us from my cousin and her husband because they managed to get a flat of strawberries for $5 somewhere along the road! Half flats were selling for $15 at the Ferry market!! They scored a major deal and the strawberries were sweet too. These are the last of them and we had to eat them because they were getting too ripe. The red romaine in the background are the last of the huge bag we got in CSA share 1 last week.

Yesterday I found an excuse to use the slow cooker I got from the thrift store for $10. I made slow cooked Bolognese sauce using this recipe. I left out the carrots, celery and nutmeg because I didn’t have any on hand and used a large onion instead. I also didn’t use any wine because Brian didn’t have a wine bottle opener even though he has wine. Erfs. The only thing I added was a small can of tomato paste for a rich tomato flavor. The sauce was so good. Make sure you leave the lid off for the last half hour or so for it to reduce and thicken up. Yum. I froze about two quarts of it for future noms.

We went back to Walmart and got our bikes and the bike carrier. We hooked up the carrier to the trunk of the car and loaded the bikes on. Luckily, they both fit! We were scared that they wouldn’t due to their shock absorbing frame design.  I was really scared the whole way home that they were going to fall off the care but the carrier held up surprisingly well. Mine’s the purple (24″ wheels) and Brian’s is the same in red (26″ wheels). Mine is considered a “youth” bike but hey, I’m short.

aww, they match.. kind of. (ignore the mess)

We used the bikes to pick up our veggies!

CSA share of veggies

Here’s our share of CSA (2nd week) produce. Doesn’t look like much but it’s actually a LOT of stuff volume wise. I forgot to include the box of strawberries in the picture because I already put it in the fridge. I’m not too happy with our share this week because it’s mostly all green stuff, which are sometimes bitter (like last week’s red romaine). Hopefully we’ll get better stuff as the summer progresses.

Here’s what we got (click on pic for notes):
– 1 box strawberries
– Chantenay carrots
– baby summer squash
– huge bag of spinach
– bigger red romaine lettuce (probably bitter)
– red butter lettuce (slightly bitter with buttery notes)
– arugula (bitter + spicy notes)
– agretti (totally new veggie for us, no idea what it is but supposed to be like sour grass??)
– bunch of cilantro (hidden)

Any ideas on how to eat all this besides raw? Here are some ideas I have so far.. lettuces + arugula salads, cilantro + last week’s parsley walnut pesto, squash pesto pasta salad, agretti sesame salad (like the Japanese seaweed salad), agretti parathas..

I really need a spinach recipe guys!! Please help me out. I want something that will cook up that whole bag so I don’t have to deal with it. Or at least half the bag so I can blanch the rest and freeze it. I like palek paneer but don’t have the ingredients to make it and I don’t love creamed spinach. Thanks!

Hiyashi Chuka – Japanese Noodle Salad

11 Mar

Spring is coming! The weather in NY has been warming up and sunny days are a motivation to eat healthier and exercising outdoors. I went for a jog today.. I am so out of shape I barely got anywhere. So I went home and made lunch. haha.

Hiyashi chuka is a cold dish served in the summer. It’s normally made with chukamen which is raw ramen noodles (not the instant kind) but I didn’t have that on hand so I used rice stick noodles. I topped it with lots of fresh veggies, some protein and finished it off with flavor boosts from scallion and sesame seeds.

Hiyashi chuka close up

Toppings: English cucumber, corn, baby carrots, shredded chicken, egg strips, red pepper, shredded nori, scallion, sesame seeds.

Dressing: 1/3 cup water / 3 Tbsp rice vinegar / 2 Tbsp soy sauce / 3 Tbsp sugar / 1 tsp sesame oil (serves 4).

Hiyashi chuka

Delicious and good for you! Eating a variety of colors in vegetable form gives you lots of nutrients. Cooking with Dog has a video on how to make another version of this dish. Watch it to learn how to make the egg strips.

Potato Crust Pie

31 Aug

potato quiche

Crust made out of mashed potatoes and filled with chopped broccoli and green bell peppers along with an egg and evaporated milk mixture. Sprinkled with cheese and baked. Next time I will make it more like a quiche and use more eggs, less milk. Good pie for dinner though.

Recipe from Homegrown Wisconsin CSA newsletter (week 8 ) that was shared on Craftster.org.

Potato Crust Quiche – Crystal Lake Gardens

3-8 potatoes (1 1/2 cups mashed potatoes)
1/3 cup butter, softened
2 cups mixed, chopped, cooked veggies
1/2 cup shredded cheddar cheese
2 eggs
1 can (5.3 oz) evaporated milk
1/4 tsp salt
1/8 tsp pepper
1 cup bread cubes (optional)

Make the mashed potatoes with butter. Preheat oven to 375 degrees F. Line bottom and sides of 9 inch pie plate with the mashed potatoes. Spread vegetables over potatoes. Sprinkle cheese on top. Beat eggs, milk, salt, and pepper in a bowl. Pour over vegetables, top with bread cubes if desired. Bake 40-50 minutes. Cool for 10 minutes and serve. Makes 8 servings.