Tuesday, August 2, 2011

CSA Report - Pickup 5

Hey all, reporting on my week 5 pickup for Stillman's....here's the haul:
Kale, green beans, arugula, fennel, romaine, zukes, cukes, blueberries, tomatoes (cherry and heirloom, mixed varieties), raspberries, hungarian wax peppers, spinach and the first peaches....

Now, the blues and peaches made for good eating...but I did manage to make Oatmeal w.oats from Sunrise Mill, an amazing flour mill out of North Branch, Minnesota...and I put blueberries on top of it along with some raw almonds...sweetened with maple and cinnamon....mmmm.....

The fate of the green beans, wax beans and dill (from last week) as well as the Hungarian wax peppers was a batch of Dilly Beans! My first "pickles" of the season...the wax peppers lent a bit of spice to the brine and the result was a nice firm, slightly sweet and crunchy dilly bean.
The recipe I followed to make the dilly beans can be found here: In the Garden. It's a great recipe, easy to follow and yields a great final product.

The salads have been really super this season. Here are a couple I made w.this past week...
1.Kale Salad with kale, sunflower sprouts that I grew :), cherry tomatoes, cilantro, jalapeno, lemon juice, sesame oil and Coconut Secret Aminos, a salty liquid form of amino acids that is raw, vegan and soy free....it has a neat taste and makes a good substitute for soy sauce

2. Tomato Salad with the heirloom tomatoes, cherry tomatoes (from both Stillman's and from our "farm"), Romaine and sunflower sprouts
And a couple of other dishes:
3. Pesto (from last week) with Chard, tofu, brown rice and tomatoes
4. Tofu with kale, tomatoes and brown rice
A nice chicken was roasted to go along with the tomato salad above...the chicken is also from Stillman's, the meat portion of their CSA....
The zuke, arugula and kale were used in a really tasty red lentil stew, made with coconut milk, turmeric, cumin, coriander, onions, garlic and some veggie broth, finished with cilantro and lime juice...served with brown rice....I love red lentils for when you don't mind if the lentils break down and lose their shape.....
An extra this week, but fun, so it should be discussed are the Eggplant wontons that I made....my son, Max, 9, who has Asperger's syndrome and ADHD is currently into cooking. While at the store, he wanted an eggplant and cabbage and decided they should be made into dumplings. Well, I decided to make them into wontons using wonton wrappers.
For the filling, Max helped and cut the eggplant up into small dice, also chopped up the cabbage and some garlic. He helped me saute it and we gave it a touch of honey and a squeeze of lemon juice. It was pretty yummy.
We filled the wonton wrappers with the filling, some rice (as per Max's instructions) and pan fried them....unfortunately Max did not like the eggplant filling and by the end of the cooking session, I had made him a number of "rice only" wontons....Carb fest!!!!!

Enjoy your week or 2 and eat some good food!!!!!

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