OMG, I apologize for not blogging sooner! I went away for a week, had the kids finish up camp and have nothing to do, had a hurricane and then went away for a short 5 day mini-vacay......between that and having to be a mom (an activity that never ends :)), I have been unable until now to wrap up what I've been making for about a month!!
So here we go.....much of the produce I used is still in season, so what you see here, you can still try out if you should choose to.....
First off, I need to say that I've been basking in steamed corn, roasted beets and eggplant and fresh sliced tomatoes (not to mention the outstanding peaches, plums, nectarines, blueberries, raspberries).... I can't get enough of them, really. Here's a round up of the produce that I've been getting from both Stillman's and the Newton Community Farm: corn, eggplant, lettuce, cucumbers, heirloom/cherry/field tomatoes, berries (straw, blue, rasp), arugula, beets, zucchini, summer squash, fresh herbs, broccoli, mixed hot peppers, bell peppers, potatoes, peaches, plums, melon, nectarines and mixed dark, leafy greens.
I've been dehydrating a good portion of the tomatoes that I've been getting, since each time I go to pick up my CSA, I'm taking home POUNDs of tomatoes at once, think 10 lbs at a time. I slice the tomatoes into 1/4-1/2 inch slices and place on dehydrator sheet, then dehydrate at 108 degrees for about 24hrs. The result is a super sweet, heavily concentrated "sun-dried" tomato that tastes out of this world.
With the eggplant, I've been roasting it, grilling it, and also making Baba Ghanoush with it...delish. I did a guest blog spot on The Food Yenta and wrote about my Miso Glazed Eggplant.....in case you missed it, I also posted it here: Miso Glazed Eggplant.
I made an awesome vegan "gratin" with thinly sliced zucchini, eggplant and tomatoes. I layered them in a baking dish, sprinkled them with lemon juice, olive oil, nutritional yeast and basil. I baked it, covered, for about 45 minutes, then took the cover off for another 10 minutes or so. For a non-vegan version, Parmesan cheese works nicely here instead of the nutritional yeast.
I've been doing lots of grain and pasta salads with grilled, sauteed and/or roasted veggies. Here's Quinoa Pasta topped with sauteed broccoli and peppers, onions and roasted eggplant and squash. The veggies were so fresh that I didn't even need a "sauce", simply enjoying the flavor of each veggie against the pasta.
For a quick lunch, I sauteed some black beans with garlic and the cherry bomb peppers from Stillman's - holy heat batman!!! I added some cumin and lime juice, finishing them with cilantro and chard just to wilt it. Yeowee, those cherry bombs pack a punch!! Check out the pepper in the pic below. I served them homemade guac and brown rice.
Some of the amazing blueberries and strawberries made it into one of my "Smoothies of the Day"...the Cherry Berry, with cherries, blueberries, strawberries, almond milk and Udo's 3-6-9 Omega Oil blend....yum!
The potatoes were made into a couple batches of mashed potatoes - again, so delicious and simple.
The beet greens and cukes, along with carrots, apples, pears and lemon were made into green juice. Do you juice??? If not, you should...it's a super source of nutrients and energizes your body incredibly.
During Hurricane Irene, I made an Italian Chicago style braised beef with chuck steak from Stillman's, The Turkey Farm. I browned the beef, sauteed onions, shallots, garlic and carrots, deglazed with red wine (a red called Apothic Red, one of my current favorites), added a bit of broth, then simmered on low heat for a couple hours. OMG. YUM. Not to mention how the house smelled as it was cooking....downright delicious....
Ok, that's it for now...have more to report from this week....and will try to blog on that soon...
Till then, eat well!