Thursday, July 29, 2010
Wednesday, July 28, 2010
The Adventure with Week 9's Share
Well this one's obvious. Tomatoes, onions, jalapenos. Joined with a little leftover cilantro from last week... Salsa!
Recipe 1
Big, Sweet, Juicy, Bright Red Salsa
2 big sweet, juicy, bright red tomatoes
1/4 cup onions, diced
1 jalapeno, seeded and diced
1 chili in adobo, diced, and extra tsp. of the adobo sauce added
juice of 1 lime
handful of cilantro, chopped
This recipe tastes best when left overnight to meld the flavors. Pour out any extra liquid before serving.
Point Tally
Ingredients: 4 points
Deliciousness: 5 points. Awesome. Tomatoes.
Originality: 4 points. I mean, it's salsa.
Documentation: 3 points
Heat Factor: 0. raw. Love it.
Subtotal: 16 points
Recipe 2
Hot Pepper Linguini with Basil Cream Sauce
This pasta deserves some special sauce.
Ingredients:
2 Tbsp Amish-style butter
2 Tbsp flour
1.5 cups milk
8 oz. cheese (I used a mix of mozzerella and feta)
salt, pepper
1 cup basil
zest of one lemon
Create a roux in the bottom of a large skillet by melting the butter and wisking together the flour over medium heat. Allow to cook a couple minutes. Pour in the milk and heat until the mixture gets thicker and creamy. Add in the cheese, shredded and wisk around until melted. Turn off heat and add the lemon zest, basil, salt and pepper. Stir and pour over pasta! Adding some cherry tomatoes or sundried tomatoes would be great also.
Points:
Ingredients: 4 points
Deliciousness: 5 points. The pasta we chose from came in all different varieties. I'm very impressed with Superior Pasta, and I can't believe it's right in my neighborhood. The hot pepper variety turned out perfect with the lemon and basil, to brighten it up a little bit.
Originality: 4 points, I mean it's my recipe but it's pretty simple. And the pasta waaas already made...
Documentation: 5 points
TOTAL points this week:16 + 18= 34 points. That's what I'm talking about
Recipe 1
Big, Sweet, Juicy, Bright Red Salsa
2 big sweet, juicy, bright red tomatoes
1/4 cup onions, diced
1 jalapeno, seeded and diced
1 chili in adobo, diced, and extra tsp. of the adobo sauce added
juice of 1 lime
handful of cilantro, chopped
This recipe tastes best when left overnight to meld the flavors. Pour out any extra liquid before serving.
Point Tally
Ingredients: 4 points
Deliciousness: 5 points. Awesome. Tomatoes.
Originality: 4 points. I mean, it's salsa.
Documentation: 3 points
Heat Factor: 0. raw. Love it.
Subtotal: 16 points
Recipe 2
Hot Pepper Linguini with Basil Cream Sauce
This pasta deserves some special sauce.
Ingredients:
2 Tbsp Amish-style butter
2 Tbsp flour
1.5 cups milk
8 oz. cheese (I used a mix of mozzerella and feta)
salt, pepper
1 cup basil
zest of one lemon
Create a roux in the bottom of a large skillet by melting the butter and wisking together the flour over medium heat. Allow to cook a couple minutes. Pour in the milk and heat until the mixture gets thicker and creamy. Add in the cheese, shredded and wisk around until melted. Turn off heat and add the lemon zest, basil, salt and pepper. Stir and pour over pasta! Adding some cherry tomatoes or sundried tomatoes would be great also.
Points:
Ingredients: 4 points
Deliciousness: 5 points. The pasta we chose from came in all different varieties. I'm very impressed with Superior Pasta, and I can't believe it's right in my neighborhood. The hot pepper variety turned out perfect with the lemon and basil, to brighten it up a little bit.
Originality: 4 points, I mean it's my recipe but it's pretty simple. And the pasta waaas already made...
Documentation: 5 points
TOTAL points this week:16 + 18= 34 points. That's what I'm talking about
The farm's Week 9 Share - Big Beautiful Tomatoes!
You say tomato, I say yum...
Shiro Plums – Beechwood Orchards, Biglerville, PA
White Freestone Peaches – Beechwood Orchards, Biglerville, PA
Tomatoes- Linvilla Orchards, Media PA
Cucumbers- Lancaster County
Eggplant- Viereck Farms, Swedesboro, NJ
Basil- Flaim Farms, Vineland, PA
Yellow Onions – Lancaster County
Jalapeños- Lancaster County
Pasta – Superior Pasta, Philadelphia PA
Boltonfeta Feta Cheese – Hidden Hills Dairy, Everett, PA
1/2 lb. Amish butter
Not only did I get the Amish-style butter this week, I chopped it. My job at my farmshare shift this week included chopping logs of Amish butter into 1/2 lb patties. Mary, the founder of the farm, accompanied me to the community kitchen at St. Michael's Lutheran church that Greensgrow renovated and therefore has access to. I felt like I was in the company of greatness. There were so many questions I had for Mary. For one, "How did you start something like this?" She was the one asking the questions though. What kind of music did I want to listen to on Pandora? I chose Grateful Dead and then changed it Rolling Stones, with all these hippies around, I didn't want to be the Lady GaGa girl. Anyway, Mary was telling me that some punk kid chose a death metal band the last time she was at the kitchen, which sucked for her of course. She went on about how this kid had the nerve to ask for filtered or bottled water. What a spoiled brat!
As Mary jumped around oiling the radiators with WD-40, I thought about this for a while. I had a Brita filter at home. I generally wanted to stay away from Philly's Finest if I had the choice. I told Mary maybe this dude had issues at his house because of Philly's notorious sewerage problem whenever it rained more than a couple inches. Mary said this kid was elitist.
What kind of breed was she? What's her school of thought? The whole reason I was at this farmshare was because I generally cared about what I put in my body, Not just water, but the fruits, vegetables animals... where it came from, what kind of pollutants came in contact with it... That's also a reason why I haven't eaten any meat or poultry within the last 5 years. Is organic produce and animal products elitist? How much of this operation is a service to the community, how much is healthy food, and how much is sustainable agriculture?
I didn't work up my nerve to ask. I didn't want to be the elitist center city girl. But next time, I'm going to ask her what she thinks about organic farming and organic produce.
Shiro Plums – Beechwood Orchards, Biglerville, PA
White Freestone Peaches – Beechwood Orchards, Biglerville, PA
Tomatoes- Linvilla Orchards, Media PA
Cucumbers- Lancaster County
Eggplant- Viereck Farms, Swedesboro, NJ
Basil- Flaim Farms, Vineland, PA
Yellow Onions – Lancaster County
Jalapeños- Lancaster County
Pasta – Superior Pasta, Philadelphia PA
Boltonfeta Feta Cheese – Hidden Hills Dairy, Everett, PA
1/2 lb. Amish butter
Not only did I get the Amish-style butter this week, I chopped it. My job at my farmshare shift this week included chopping logs of Amish butter into 1/2 lb patties. Mary, the founder of the farm, accompanied me to the community kitchen at St. Michael's Lutheran church that Greensgrow renovated and therefore has access to. I felt like I was in the company of greatness. There were so many questions I had for Mary. For one, "How did you start something like this?" She was the one asking the questions though. What kind of music did I want to listen to on Pandora? I chose Grateful Dead and then changed it Rolling Stones, with all these hippies around, I didn't want to be the Lady GaGa girl. Anyway, Mary was telling me that some punk kid chose a death metal band the last time she was at the kitchen, which sucked for her of course. She went on about how this kid had the nerve to ask for filtered or bottled water. What a spoiled brat!
As Mary jumped around oiling the radiators with WD-40, I thought about this for a while. I had a Brita filter at home. I generally wanted to stay away from Philly's Finest if I had the choice. I told Mary maybe this dude had issues at his house because of Philly's notorious sewerage problem whenever it rained more than a couple inches. Mary said this kid was elitist.
What kind of breed was she? What's her school of thought? The whole reason I was at this farmshare was because I generally cared about what I put in my body, Not just water, but the fruits, vegetables animals... where it came from, what kind of pollutants came in contact with it... That's also a reason why I haven't eaten any meat or poultry within the last 5 years. Is organic produce and animal products elitist? How much of this operation is a service to the community, how much is healthy food, and how much is sustainable agriculture?
I didn't work up my nerve to ask. I didn't want to be the elitist center city girl. But next time, I'm going to ask her what she thinks about organic farming and organic produce.
Culinary Adventures in Week 8
2 eggplants in 1 week. That's a little harder than polishing off the baguette in 30 minutes.
I re-made week 6's 3 cheese stuffing with one less cheese, so let's call it
RECIPE 1
Eggplant Sandwiches with Cheese Stuffing
Combine 1/2 onion, diced, 1/2 pepper, diced, handful quartered cherry tomatoes, 1 ears-worth of corn, and muenster vubes. Salt, pepper, cilantro.
Sweat out extra moisture from eggplant by dusting with salt. Wipe off sweat, coat with olive oil, pepper, and throw on the indoor grill, medium-high heat. Turn after grillmarks show up, about 4 minutes a side.
Place half the eggplant on a baking sheet with foil, heap on a scoop of stuffing, and top with the other circles of eggplant. Top with parm!
Ingredients: 7 points (whoaaa, no way)
Deliciousness: 5 points, if I do say so myself.
Documentation: 0 points, ain't got nothin
Originality: 5 points
Subtotal: 17 points
RECIPE 2
"Baklazhanaya Ikra" Russian for "Pauper's Caviar"
This is a vegetarian spread where the eggplant seeds look a bit like caviar... I guess the commoners could afford this type.
Peel the eggplant, cut it into chunks, and steam it until tender, about 10 minutes. In olive oil saute a chopped onion, a chopped green pepper, and a clove or two of garlic. Add about 2T of either catsup or tomato paste, the eggplant, a teaspoon of sugar, and some salt and pepper. Puree it in a blender, pulsing just a few times.
Great used as a spread on bagel or pitas, or as a side for any dish.
Points!
Ingredients: 3 points
Deliciousness: 5 points
Documentation: 0 goshdarnit
Originality: 2 points, Taken from my mama's brain, our family recipe, and a Russian staple
Subtotal 10 points,
Total 27 points this week!
I re-made week 6's 3 cheese stuffing with one less cheese, so let's call it
RECIPE 1
Eggplant Sandwiches with Cheese Stuffing
Combine 1/2 onion, diced, 1/2 pepper, diced, handful quartered cherry tomatoes, 1 ears-worth of corn, and muenster vubes. Salt, pepper, cilantro.
Sweat out extra moisture from eggplant by dusting with salt. Wipe off sweat, coat with olive oil, pepper, and throw on the indoor grill, medium-high heat. Turn after grillmarks show up, about 4 minutes a side.
Place half the eggplant on a baking sheet with foil, heap on a scoop of stuffing, and top with the other circles of eggplant. Top with parm!
Ingredients: 7 points (whoaaa, no way)
Deliciousness: 5 points, if I do say so myself.
Documentation: 0 points, ain't got nothin
Originality: 5 points
Subtotal: 17 points
RECIPE 2
"Baklazhanaya Ikra" Russian for "Pauper's Caviar"
This is a vegetarian spread where the eggplant seeds look a bit like caviar... I guess the commoners could afford this type.
Peel the eggplant, cut it into chunks, and steam it until tender, about 10 minutes. In olive oil saute a chopped onion, a chopped green pepper, and a clove or two of garlic. Add about 2T of either catsup or tomato paste, the eggplant, a teaspoon of sugar, and some salt and pepper. Puree it in a blender, pulsing just a few times.
Great used as a spread on bagel or pitas, or as a side for any dish.
Points!
Ingredients: 3 points
Deliciousness: 5 points
Documentation: 0 goshdarnit
Originality: 2 points, Taken from my mama's brain, our family recipe, and a Russian staple
Subtotal 10 points,
Total 27 points this week!
Up to Week 8's Share
Apricots – Eden Garden Farm, Lancaster, PA
White Peaches – Beechwood Orchards, Biglerville, PA
Cantaloupe- Lancaster County
Cilantro– Flaim Farms, Vineland, NJ
Eggplant- Viereck Farms, Swedesboro, NJ
Grape Tomatoes – Lancaster County and
NJ Corn on the Cob- Ed Gaventa, Cedarville, NJ
Green Peppers- Lancaster County, PA
Metro Baguette- Metropolitan Bakery Philadelphia PA
Cheese – Buttercup Brie – Cherry Grove Farm, Lawrenceville, NJ
Nature's Soy Tofu
First of the tomatoes! We got some solid cherries. They're doing a little better than my little guys in the backyard. Squirrels like tomatoes??? I worked this week too at the farmstand. Chris came by to pick up our share at my insistance. I wanted him to see what this was about. He loved it, but it will be his last time picking up. He forgot the cantaloupe.
The buttercup brie turned out to be a bad idea for the share, oozing out of the package while it was waiting in the fridge... It was a good idea for me though. It was perfect for smearing on the baguette on the way home. Three quarters of a baguette later, I finally got around to a photograph. Eeet vas goooda.
While I was working the farmshare this week, someone told me a completely random story about the Amish butter, which had run out. She said her whole family was obsessed with this salty sweet butter, and their family dog had pulled it off the table and polished it off. It made me really want some. Next week!
Adventures in week 7
Peter Piper Picked a Peck of Pickled Peppers
Peter Piper Picked a Peck of Peckled Pippers...
Recipe 1
Stuffed 3 Cheese Zucchini
Slice the zucchini lengthwise and hollow out the seeds from the center with a spoon. Place on a baking sheet covered with foil. Back at 375 for 20 minutes. Meanwhile, mix together 1 pepper, diced, 1/2 cup corn, 1/3 cup olives, 1/3 cup cubed Monterey jack from the share, 2 Tbsp Bulgarian feta, 2 Tbsp parmesan, 1/4 cup basil (chopped in ribbons), pinch salt and pinch o' pepper.
When squash is done in the oven, stuff with mixture, sprinkle with breadcrumbs, and drizzle with olive oil before putting it back in the oven for another 10 minutes.
PS> Tried this stuffing with grilled eggplant circles too. Come to think of it, you may be able to stuff this into just about anything. I'm thinking tomatoes, mushrooms, eggplant, squash blossoms, pepperrrrrrssss.
Points Tally
Ingredients: 4 points
Deliciousness: 4.5 points. Husband liked the eggplant variety better, but the stuffing was so oozy gooey great that I liked em both.
Documentation: 1 point. My phone must have gone missing towards the end
Heat Factor: 5 points. That oven will kill ya,
Originality: 5 points. No site to source!
Recipe 2
Pasta with Greens and Beans
12 oz. bowtie pasta
12 oz. swiss chard (from my garden!)
12 oz. spinach leaves
1 bunch leeks, chopped
1-2 green peppers, chopped
5-8 baby portobellas
1 15-oz can garbanzo beans
2 tomatoes chopped (or 1/2 pint cherry tomatoes)
zest from 1 lemon
1/2 c. olive oil
2 garlic cloves crushed
salt and pepper
1 c. pasta sauce
1/4 c. cream cheese, softened
1/2 c. toasted walnuts
Parmesan for topping
Cook pasta to al dente and set aside.
Perfume oil with garlic (2 min) then discard cloves. Add in leeks, peppers, chick peas, mushrooms, cook 2-3 mins.
Add greens and wilt to hot, add warm pasta. Add zest, salt and pepper, and pour onto platter.
In same pot, combine pasta sauce and wisk in cream cheese. Once combined, pour over pasta, top with walnuts and parm. Serve!
Points tally
Ingredients: I'm counting 3, even though 2 are from the share. I'm point greedy this week.
Deliciousness: 5 points. I've had several requests to make this again. I've tried it again with goat cheese, and found the cream cheese nicer and sweet. Let the lemon give the bite.
Documentation: 0 points. No proof whatsoever
Heat Factor: 5 points. That oven will kill ya,
Originality: 3 points. Adapted from Giada at Home, Orichette with Greens, Garbanzo Beans, and Ricotta Salata
TOTAL POINTS: 35 points!
Peter Piper Picked a Peck of Peckled Pippers...
Recipe 1
Stuffed 3 Cheese Zucchini
Slice the zucchini lengthwise and hollow out the seeds from the center with a spoon. Place on a baking sheet covered with foil. Back at 375 for 20 minutes. Meanwhile, mix together 1 pepper, diced, 1/2 cup corn, 1/3 cup olives, 1/3 cup cubed Monterey jack from the share, 2 Tbsp Bulgarian feta, 2 Tbsp parmesan, 1/4 cup basil (chopped in ribbons), pinch salt and pinch o' pepper.
When squash is done in the oven, stuff with mixture, sprinkle with breadcrumbs, and drizzle with olive oil before putting it back in the oven for another 10 minutes.
PS> Tried this stuffing with grilled eggplant circles too. Come to think of it, you may be able to stuff this into just about anything. I'm thinking tomatoes, mushrooms, eggplant, squash blossoms, pepperrrrrrssss.
Points Tally
Ingredients: 4 points
Deliciousness: 4.5 points. Husband liked the eggplant variety better, but the stuffing was so oozy gooey great that I liked em both.
Documentation: 1 point. My phone must have gone missing towards the end
Heat Factor: 5 points. That oven will kill ya,
Originality: 5 points. No site to source!
Recipe 2
Pasta with Greens and Beans
12 oz. bowtie pasta
12 oz. swiss chard (from my garden!)
12 oz. spinach leaves
1 bunch leeks, chopped
1-2 green peppers, chopped
5-8 baby portobellas
1 15-oz can garbanzo beans
2 tomatoes chopped (or 1/2 pint cherry tomatoes)
zest from 1 lemon
1/2 c. olive oil
2 garlic cloves crushed
salt and pepper
1 c. pasta sauce
1/4 c. cream cheese, softened
1/2 c. toasted walnuts
Parmesan for topping
Cook pasta to al dente and set aside.
Perfume oil with garlic (2 min) then discard cloves. Add in leeks, peppers, chick peas, mushrooms, cook 2-3 mins.
Add greens and wilt to hot, add warm pasta. Add zest, salt and pepper, and pour onto platter.
In same pot, combine pasta sauce and wisk in cream cheese. Once combined, pour over pasta, top with walnuts and parm. Serve!
Points tally
Ingredients: I'm counting 3, even though 2 are from the share. I'm point greedy this week.
Deliciousness: 5 points. I've had several requests to make this again. I've tried it again with goat cheese, and found the cream cheese nicer and sweet. Let the lemon give the bite.
Documentation: 0 points. No proof whatsoever
Heat Factor: 5 points. That oven will kill ya,
Originality: 3 points. Adapted from Giada at Home, Orichette with Greens, Garbanzo Beans, and Ricotta Salata
TOTAL POINTS: 35 points!
Week 7 Share
Included in the bounty:
Apricots – Eden Garden Farm, Lancaster, PA
Peaches– FiferOrchards,Wyoming,DE
Blueberries- Columbia Farms, Hamilton, NJ
Zucchini– Flaim Farms, Vineland, NJ
Carrots- Greensgrow Farms
Leeks / Golden Beets - Flaim Farms, Vineland, NJ and Lancaster Farm
Fresh Corn on the Cob- Lancaster County, PA
Green Peppers- Viereck Farms, Woolwich, NJ
Pickles- Greensgrow Farm
I checked the farm's website on Monday, Tuesday, and twice on Wednesday before the CSA newsletter came out revealing what would be included in the share this week. Two thoughts when my eyes finally feasted on the list: I need to do something with these peppers! and... pickles??
This week was my first "work share" week. I came early, collected my colorful stash and raced back to stash the refridgerables before heading back to work up a sweat. Note to self: never do that again. Working gives the advantage of being able to pounce when an intriguing and unmarked box shows up from the back of the cooler and makes the swap box a liiiiittle more interesting. And those bruised peaches. I'm not lying when I say it was the best. peach. ever. Hey I gotta do my job!
Working was actually really fun. I tried not let on. But there was something so primal about working for your food (well, more like discount). And it was really fun to see the CSA members coming in on their designated day, gathering their harvest. Even though everyone pays ahead of time... I realized... it's like Christmas for these people. They get to take it all home without a second thought, and enjoy it. Pretty sweet.
One couple came toward the end of the day, and the pickle selection was pretty scarce. I told them that if they wanted to wait a couple minutes, someone was bringing up another bucket of fresh pickles (yes, bucket). They stuck around, and I saw they were getting a little impatient until the pickles rounded the corner and were poured directly into the barrel, all of the good seeds and onions and spices on top like a garnish. These guys looked like they hit the jackpot. Pretty cool when you can get that excited about some good food.
Apricots – Eden Garden Farm, Lancaster, PA
Peaches– FiferOrchards,Wyoming,DE
Blueberries- Columbia Farms, Hamilton, NJ
Zucchini– Flaim Farms, Vineland, NJ
Carrots- Greensgrow Farms
Leeks / Golden Beets - Flaim Farms, Vineland, NJ and Lancaster Farm
Fresh Corn on the Cob- Lancaster County, PA
Green Peppers- Viereck Farms, Woolwich, NJ
Pickles- Greensgrow Farm
I checked the farm's website on Monday, Tuesday, and twice on Wednesday before the CSA newsletter came out revealing what would be included in the share this week. Two thoughts when my eyes finally feasted on the list: I need to do something with these peppers! and... pickles??
This week was my first "work share" week. I came early, collected my colorful stash and raced back to stash the refridgerables before heading back to work up a sweat. Note to self: never do that again. Working gives the advantage of being able to pounce when an intriguing and unmarked box shows up from the back of the cooler and makes the swap box a liiiiittle more interesting. And those bruised peaches. I'm not lying when I say it was the best. peach. ever. Hey I gotta do my job!
Working was actually really fun. I tried not let on. But there was something so primal about working for your food (well, more like discount). And it was really fun to see the CSA members coming in on their designated day, gathering their harvest. Even though everyone pays ahead of time... I realized... it's like Christmas for these people. They get to take it all home without a second thought, and enjoy it. Pretty sweet.
One couple came toward the end of the day, and the pickle selection was pretty scarce. I told them that if they wanted to wait a couple minutes, someone was bringing up another bucket of fresh pickles (yes, bucket). They stuck around, and I saw they were getting a little impatient until the pickles rounded the corner and were poured directly into the barrel, all of the good seeds and onions and spices on top like a garnish. These guys looked like they hit the jackpot. Pretty cool when you can get that excited about some good food.
Week 6 Recipes
So I think I should get points for the number of ingredients I incorporate into a single dish. Points for the deliciousness... points for the documentation, points for if my husband eats it. And points for cooking in a teeny apartment kitchen with Ikea cookware and documenting with my cell phone camera!
RECIPE 1
Earthy Cabbage Soup
So my first inspiration was to throw it all into a pot. Don't get scared. This soup turned out so creamy and earthy... and it was even great as a cold soup. In the summer, it doesn't get any better than having a pot of cold soup on hand. Great for those lethargic hot days when it's either ice cream for dinner, or this delicious soup.
Ingredients:
1/2 head of cabbage, shredded thin
4-5 red potatoes, scrubbed and diced
1 cup corn
1/2 huge onion, diced
1 can red kidney beans
3 cloves of garlic,minced
5 1/2 cups of veg. stock OR water w/ 1/2 bouillon cube
olive oil
salt
pepper
parmesan
1 tsp cumin
1/2 tsp coriander
1/4 cup fresh parsley
Coat bottom of a large pot with olive oil and add diced potatoes and a pinch of salt. Cook, stirring occasionally, for about 5 mins. Add onions and garlic, cumin and corriander, cook until translucent. Add corn and cook another minute. Then add about 5 cups of stock and stir in the rinsed beans. Bring to boil and stuff in the cabbage! Allow to steam a bit with lid on before stirring it all together, reducing heat to a simmer, and letting er rip for about 35-40 mins. This will give you a chance to take a break from your stove and splash some cool water on your sweaty self. Cabbage facials are way overrated.
PS. Stir in the parsley and top with some parm before serving.
Points tally
Ingredients: 4 points
Deliciousness/husband ate it (1-5): 4.5 points. It was even great cold. And my hubby Chris tried it both ways!
Documentation: I did take a zillion pics. 5 points
Originality: 2 points, adapted from 101cookbooks.com, Rustic Cabbage Soup
Total Points: 15.5! Pat on the back.
RECIPE 2
Baked fruit with Decadent Crumble
Don't say I didn't warn you: this crumble is addictive. I felt like a total addict eating spoonfuls of the uncooked mixture, before I could even pour it on and bake the darn thing. Make extra. So when all this fruit comes into season at the same time, and you find yourself nervous it might go bad... Take a deep breath.. cut it up, put it in a ziplock, and freeze it until you have time to make this dish. I think it would work with almost any fruit? Although the peaches, apricots and blueberries were a gem of a mixture. Surprise! It's vegan and gluten free too.
Fruit:
1/2 cup blueberries
2-3 peaches, pitted and sliced
5-6 apricots, pitted sliced
2 Tbsp maple syrup
1 Tbsp corn starch
1 tsp cinnamon
Topping:
1/2 cup whole grain cornmeal
1/2 cup rolled oats
1/2 cup walnuts
1/4 cup brown sugar
1 tsp cinnamon
1/4 tsp salt
1/4 cup veg oil
Combine all fruit and drizzle with maple syrup and add corn starch and cinnamon. Mix well and bake in a 9" square pan for about 25-30 minutes at 400 degrees until bubbly. Top with topping and cook for another 10-15 minutes.
Tally:
Ingredients: 3 pts
Deliciousness/ husband ate it: 5 pts
Originality: 2 pts, adapted from Moosewood Restaurant Cookbook, Cooking for Health, Apple Blueberry Crumble
Documentation: 0 pts. Sorry guys, it was gone before I could photograph it. Blaming it on Chris. Although I had my share. Gym tomorrow!
POINTS GRAND TOTAL: 13.5 pts + 8 pts= 21 points this week!!
RECIPE 1
Earthy Cabbage Soup
So my first inspiration was to throw it all into a pot. Don't get scared. This soup turned out so creamy and earthy... and it was even great as a cold soup. In the summer, it doesn't get any better than having a pot of cold soup on hand. Great for those lethargic hot days when it's either ice cream for dinner, or this delicious soup.
Ingredients:
1/2 head of cabbage, shredded thin
4-5 red potatoes, scrubbed and diced
1 cup corn
1/2 huge onion, diced
1 can red kidney beans
3 cloves of garlic,minced
5 1/2 cups of veg. stock OR water w/ 1/2 bouillon cube
olive oil
salt
pepper
parmesan
1 tsp cumin
1/2 tsp coriander
1/4 cup fresh parsley
Coat bottom of a large pot with olive oil and add diced potatoes and a pinch of salt. Cook, stirring occasionally, for about 5 mins. Add onions and garlic, cumin and corriander, cook until translucent. Add corn and cook another minute. Then add about 5 cups of stock and stir in the rinsed beans. Bring to boil and stuff in the cabbage! Allow to steam a bit with lid on before stirring it all together, reducing heat to a simmer, and letting er rip for about 35-40 mins. This will give you a chance to take a break from your stove and splash some cool water on your sweaty self. Cabbage facials are way overrated.
PS. Stir in the parsley and top with some parm before serving.
Points tally
Ingredients: 4 points
Deliciousness/husband ate it (1-5): 4.5 points. It was even great cold. And my hubby Chris tried it both ways!
Documentation: I did take a zillion pics. 5 points
Originality: 2 points, adapted from 101cookbooks.com, Rustic Cabbage Soup
Total Points: 15.5! Pat on the back.
RECIPE 2
Baked fruit with Decadent Crumble
Don't say I didn't warn you: this crumble is addictive. I felt like a total addict eating spoonfuls of the uncooked mixture, before I could even pour it on and bake the darn thing. Make extra. So when all this fruit comes into season at the same time, and you find yourself nervous it might go bad... Take a deep breath.. cut it up, put it in a ziplock, and freeze it until you have time to make this dish. I think it would work with almost any fruit? Although the peaches, apricots and blueberries were a gem of a mixture. Surprise! It's vegan and gluten free too.
Fruit:
1/2 cup blueberries
2-3 peaches, pitted and sliced
5-6 apricots, pitted sliced
2 Tbsp maple syrup
1 Tbsp corn starch
1 tsp cinnamon
Topping:
1/2 cup whole grain cornmeal
1/2 cup rolled oats
1/2 cup walnuts
1/4 cup brown sugar
1 tsp cinnamon
1/4 tsp salt
1/4 cup veg oil
Combine all fruit and drizzle with maple syrup and add corn starch and cinnamon. Mix well and bake in a 9" square pan for about 25-30 minutes at 400 degrees until bubbly. Top with topping and cook for another 10-15 minutes.
Tally:
Ingredients: 3 pts
Deliciousness/ husband ate it: 5 pts
Originality: 2 pts, adapted from Moosewood Restaurant Cookbook, Cooking for Health, Apple Blueberry Crumble
Documentation: 0 pts. Sorry guys, it was gone before I could photograph it. Blaming it on Chris. Although I had my share. Gym tomorrow!
POINTS GRAND TOTAL: 13.5 pts + 8 pts= 21 points this week!!
Tuesday, July 27, 2010
Week 6 Share
Picking up the first of my CSA shares had me wide eyed and giddy. I had to borrow an extra cardboard box because it just wouldn't fit in my grocery bag. I kept glancing over my shoulder while driving home, as if keeping an eye on "the kids." Where would all this food fit into my meals in the next week? What recipes could I come up with that would incorporate all this stuff?? And how long would I have to spend cooking in an apartment with no air conditioning???
So we got:
Apricots – Eden Garden Farm, Lancaster, PA
Peaches– FiferOrchards,Wyoming,DE
Blueberries- Columbia Farms, Hamilton, NJ
Lettuce Mix with Kale- Greensgrow Farm
Corn on the Cob- Lancaster County, PA
Cucumbers– Lancaster County, PA
Green Peppers- Viereck Farms, Woolwich, NJ
Cabbage- Lancaster County, PA
Candy Onions - Lancaster County, PA
Fresh Mint- Flaim Farms, Vineland, NJ
Red Potatoes- Lancaster County, PA
Dairy Option – 1 dozen Free-Range Eggs
forgot my cheese :( Didn't realize I got both a dairy AND a cheese
I'll let you know how it goes!
Tuesday, July 13, 2010
Starting at... Week 6
I was into it. Really sold. I wanted to be a workshare member of a Community Sponsored Agriculture (CSA) program. I found the one that was right up my alley... and chickened out.
I admit I romanticized the idea of being part of a CSA. The idea of pulling up fresh, multi-colored carrots and putting them right into my Little Bo Peep-esque woven basket before taking them home to whip up some culinary masterpiece... it gave me tingles. I realized that I was far off when I found myself in a mosquito and broken glass-infested strip of land near the farm's barbed wire fence, planting half-dead ornamental plants.
But that's not entirely fair. I wasn't a workshare at first, I was a volunteer at the farm. I wanted to be a workshare. Being a workshare member entailed working hours at the farm for a discounted weekly share of fresh fruits and vegetables. I had this huge desire to see the fruit of my labor (literally) in my communal share of food. This food was fresh, it was local, it was organic, it was everything I preached as an urban planner. The complete opposite of my hour and fifteen minute commute that I had committed every day for the past 3+ years. This is what I wanted to be a part of.
It just seemed a little above my means to shell out so much money (even at a discount) for a share of food, especially since it was just me and my mostly-carniverous husband, and I had just been laid off. I had starting looking around for a CSA to join in the dead of winter. I browsed a ton of CSA's and farms on the internet and found one that looked like it would work. Greensgrow farm was a block of reclaimed brownfield land, a mere 2 miles from Philadelphia's center city. Was this not an urban planner's dream? Furthermore, I really liked that they chose a place, not too far from ghetto status. What made the idea even more plausible is that they allowed volunteers, and during CSA pickup times there was a farmers market open to the public. I could volunteer my work and shop (somewhat frugally) at this market! I wanted to find out what was this farm doing for the neighborhood. What did the community think of the farm? What did the neighbors think of the roosters and chickens crowing in the wee hours of the morning? I had to find out.
I volunteered a few weeks, yes, planting half dead potted plants... But then I started weeding pepper beds, and clearing land for a hydroponic experiment, and harvesting pepper and leek shoots. It was hard work. Honest hard work. And productive (unlike sending out my resume for the umpteenth time). And then I heard a workshare spot opened up, and I got the promotion.
Subscribe to:
Posts (Atom)