Monday, July 18, 2011

CSA Report - Pickups 4/3,4

Whew! The season is rolling along! And it's a good one! Each week I am so psyched to see what I'm going to get! What I'm loving about this season is that I get different things from the 2 farms that I have joined, Stillman's and the Newton Community Farm.....which brings me to weeks 3 and 4 from Stillman's; here's what I brought home: lettuce, zucchini, summer squash, fennel, curly kale, Kirby cucumbers, Sun Gold cherry tomatoes, snap peas, spinach, Chioggia beets, blueberries, raspberries, and arugula....Week 4 from Newton gave me basil, lemon balm, rainbow chard, green onions, parsley, cucumbers and carrots.

Well, the blueberries stood NO chance of making it home alive, and I ate the half pint before I even got home...thankfully I bought another pint while picking up my share. With that pint, I made Spelt Maple Blueberry muffins. I followed a recipe from an Eating Well cookbook and made a couple of changes to it. Here is the recipe adapted from Eating Well Comfort Foods Made Healthy, with my changes:
1/3 cup ground flaxseeds
1 cup spelt flour (original recipe called for whole wheat)
3/4 cup plus 2 TBS white whole wheat flour (original recipe called for AP flour)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 salt
2 large eggs
1/2 cup pure maple syrup - I used Grade B
1 cup nonfat buttermilk - I used buttermilk powder w.water, a good alternative if you don't have buttermilk in the house
1/4 cup avocado oil (original recipe called for canola oil)
2 tsp grated orange zest
1 TBS orange juice
1 tsp vanilla extract
1 1/2 cup blueberries
1 TBS sugar

1. Preheat oven to 400 and coat 12 muffin cups spray.
2. Mix dry ingredients together in a large bowl; whisk eggs and buttermilk together in a medium bowl, then add zest, OJ and vanilla and mix well.
3. Make a well in dry ingredients and add wet, mixing until just combined. Add blues in and gently fold in.

4. Scoop batter into muffin cups and sprinkle sugar over the top of the muffins.
5. Bake until golden brown, 15-25 minutes. Let cool 5 minutes in tin, then remove.
The muffins were just slightly sweet, and were nicely moist. I might use a bit more sweetener next time??? They weren't mapley enough for my liking....they were very yummy with a schmear of Earth Balance vegan buttery spread....
I was inspired to make a pasta primavera with all the great veggies I picked up so when I got home from picking up my share, I made a beautiful primavera with the summer squash, green beans (from prior week's pick up), green onions, snap peas, arugula, fennel, kale (including kale from my garden) and Sun Golds...and quinoa pasta...I also threw in some of the remaining pesto that I had made. It was fulfilling and so fresh tasting!
Look at these green onions - aren't they insane?!?!?
Beautiful Sun Golds
I was inspired to use the raspberries for Raspberry Lime Rickeys, a drink I was determined to "sharonize" into a healthier drink. I blogged about it on my raw foods blog here: Rawk Out!
The drink was outstanding!!! Fresh raspberry puree with fresh squeezed lime juice, sweetened with agave syrup and home made seltzer...couldn't be any more satisfying on these hot days.

I've been using the produce to make some really great green day I made the juice using the rainbow chard, green apple, pear, zucchini, carrot, spinach, kale, lemon balm and was delicious!!!!!!! The lemon balm gave it an interesting taste which I really enjoyed.

The Rainbow chard was also utilized as a wrap for falafel from the amazing Rami's in Brookline, an amazing falafel joint...I layered the chard with hummus, falafel, cukes, tomatoes, green onions and spicy pickles...Yum!
Inspired by the falafel and hummus, I made some tabouleh with bulgur, Sun Golds, cukes, kale, parsley, green onion, lemon zest, lemon juice, extra virgin olive oil and S+P. I ate it all week! Again, Yum!
So, what's left? Well, w. the basil, I made another batch of pesto to have around. I made a number of great salads with all the lettuce as well as kale, chard, and Sun Golds. I picked some kale from my garden which I used to make some kale chips.
Last but not least I made borscht, or beet soup, with the Chioggia beets (as well as the carrots). The result was a luscious, soft pink soup that I garnished with green onions and dill. Very satisfying. I grilled some pork chops from Stillman's that I got from the meat CSA to accompany the borscht (for the meat eaters in the house); the chps were marinated in green onions, garlic and extra virgin olive oil.
Have a great week or 2 of eating...hope you're getting in your fruits and veggies!!

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