Posts tagged ‘CSA’

Baked Delicata Squash Steak Fries

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A couple weeks ago we got some delicata squash from our CSA share. Neither of us had ever heard of it before, so they went straight into our basement refrigerator to wait for us to figure out what to do with them. Last Friday I decided it was time to try. I did an online search for recipes and stumbled across this recipe that bakes slivers of squash so they come out like steak fries (but better!).

I adapted the recipe a little by using olive oil instead of non-stick spray, since non-stick spray scares me. The results was better than I could have imagined. They are addictive. So much so that they were gone before I got to take a photo. We made them again last night and I managed to snap a couple to share with you.

Below is my adaptation of the recipe.

Baked Delicata Squash Steak Fries

Ingredients

1 Delicata Squash
Olive oil
Salt

Directions

Preheat the oven to 425 degrees.

Cut the squash in half lengthwise and clean out the seeds with a spoon. Cut into long steak fry strips leaving the skin intact. They are surprisingly hard to cut through, so be careful.

Toss the squash strips with a little olive oil (just to coat lightly) and sprinkle with salt.

Bake for about 30 minutes turning once half way through.

Original recipe: http://greenlitebites.com/2007/11/15/delicata-steak-fries/

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October 18, 2009 at 8:13 am 3 comments

Baked kale chips

I have been wanting to try to make these ever since a friend mentioned how yummy they were. They seemed very intriguing to me.

Last night we finally got around to trying to make a batch with the flat leaf kale we got from our farm this week. And I have to say, they are delicious, and just plain fun.

We found a few recipes online and then came up with our own below. There are no amounts since you can use however much kale you want to eat and just coat with the oil and salt accordingly. Very easy. Enjoy!

Baked Kale Chips

Ingredients

Flat leaf kale (cleaned and dried)
Garlic salt
Olive oil

Directions

Pre-heat oven to 425 degrees.

Remove stalks from kale. Cut leaves into approximately 1 – 1.5 inch shapes (bite/chip size). Toss kale in a bowl with a little olive oil to coat lightly. Add a little garlic salt and toss again to coat. Lay out in a single layer on a non-stick baking sheet and bake for about 4 minutes. Watch them closely as they go from done to burnt very quickly.

Remove from baking sheet an enjoy!

October 18, 2009 at 7:22 am Leave a comment

CSA Share – Weeks 10-13

Weeks 10-12, a selection from: Carrots, Ailsa Onions, Zucchini, Summer Squash, Cucumbers, Potatoes, Fresh Garlic, Fresh Shallots (yum!), Kale, Collard, Swiss Chard, Corn, Varieties of eggplant, Green and purple peppers, Beets, Melon, Lettuce
PYO: Perennial herbs and flowers, Parsley, Varieties of basil, Dill, Cilantro, Hot peppers, String beans, Husk cherries, Tomatillos

Week 13, a selection from: Kale, Collards, Cucumbers, zucchini, squash, cantaloupe, watermelon, a few tomatoes, okra, carrots, green peppers, lettuce
PYO: Herbs (including dill, cilantro, basil, thyme, mint), Husk cherries, Tomatillos, Hot peppers, Raspberries, String beans

It was our turn to pick up this week and my sister was kind enough to come with Sofie and I to help. I was really glad to have the help. There was a lot to pick this week. And Sofie made it extra challenging since she wanted to eat everything we picked. Her love of raspberries, combined with her love of eating anything right off the plant meant I could hardly pick them fast enough for her to eat, let alone for us to take home. Thank goodness my sister was there to double our picking ability. I think Sofie ate basically our entire portion, so most of what we took home when to the 2 families we split our 2 shares with. The same thing happened with husk cherries. It seems Sofie would eat as many as I’d let her. I had to cut her off when she was eating so many we were at risk of going over our portion, we only had a total of a pint between our 2 shares. As demanding as she was for the fruit, it was super cute to see how much she loved it all.

Let’s see, what else is there to share about our produce? I’m a few weeks behind in my CSA posts. The last month or so has been extremely busy and have kept me away from the computer (not necessarily a bad thing).

Both my husband and I have roasted potatoes before and been pleased. But the last few weeks our roasted potatoes have been out of this world. I’m not sure if it is the quality/freshness of potatoes we’re getting or our new method. But they rock. I’ll post the very simple recipe once I find another few minutes to write. I also have a really yummy Jamie Oliver chicken, potatoes, tomatoes, oregano recipe to post…so good. So look out for those!

Our farm: Waltham Fields Community Farm in Waltham, MA

September 3, 2009 at 5:23 pm Leave a comment

CSA Share – Weeks 8 and 9

Week 8: Carrots, Beets, Zucchini, Summer Squash, Cucumbers, White New Potatoes, Fresh Garlic, Sweet Corn, Green Tomatoes, Swiss Chard
PYO:  Perennial herbs and flowers, parsley, varieties of basil, dill, cilantro, hot peppers, green beans

Week 9: Carrots, Ailsa Craig Onions, Zucchini, Summer Squash, Cucumbers, Red Gold New Potatoes, Fresh Garlic, Sweet Corn, Fairy Tale eggplant, Green and Purple Peppers, Baby Fennel
PYO:  Perennial herbs and flowers, parsley, varieties of basil, dill, cilantro, hot peppers

This week my step-daughter (Julia) was visiting and my husband had the day off from work so we had a great time going to the farm together. Julia was amazed with the amount of vegetables we got to take home and had a great time in the fields doing PYO, tasting tomatoes and beans right off the plants and cutting a nice bouquet of flowers. We ended the evening with a cookout at our house with the 2 other families we split our shares with when we grill zucchini and squash we had just picked up. It was a great afternoon/evening.

Last night we had friends over and served our favorite Vegetable Slaw with the cilantro, chives and hot pepper we picked at the farm on Tuesday. It was our best batch yet. Well, I should say Jeromy’s since he has made it every time, perfecting it a little with each batch. He used a little less cilantro and red onion and only a quarter cup of oil. For cabbage it was 70% purple cabbage, 30% napa cabbage. We also had jicama this time which was really really great it in. I highly recommend you try it.

While we’ve thoroughly enjoyed everything we’ve gotten from the farm there were 2 that really stood out. The 4 pints of green beans I picked last week that we sautéed with olive oil and garlic, so simple yet so so delicious. And the maple syrup we finally cracked open to pour over some blueberry pancakes. Our farm partners with other local producers to bring its shareholders even more local goodness, one of those items is maple syrup from Wilman Gadwah, a small-scale producer in Bethlehem, New Hampshire. It is truly great maple syrup! I’ve made a note to buy some extra toward the end of the season to carry us through the winter – yes it is that good. I’m not sure where you can get it other than the farm, if I find out I’ll post.

Our farm: Waltham Fields Community Farm in Waltham, MA

August 8, 2009 at 2:06 pm Leave a comment

CSA Share – Week 7

This week we got: Beets, Cucumbers, Lettuce, Carrots, Swiss Chard, Onions, Red Potatoes, Zucchini, Summer Squash (including patty pans)

PYO: Yellow Beans, Herbs (Basil, Dill, parsley, thyme, cilantro…)

 

Last week was rainy and Tuesday was no exception. I wasn’t sure I’d be able to do any PYO due to the rain and generally wet conditions at the farm. To be sure I asked at the distribution tent, and they said I was more than welcome to still do PYO. By then it was only drizzling and since we share our 2 shares with 2 other families I wanted to try my best to get everything for the week right then for everyone. Plus, I figured a little time in the rain could be a good experience for Sofie. So, on we went into the fields. We started by picking some basil and parsley, which was a piece of cake, even in the rain. We moved onto dill and it started to rain a little harder, Sofie was beginning to lose her patience. But we still had beans to pick so we trudged on. I had to carry her across the field, which left mud all over my pants from her shoes. By the end Sofie had fallen on her bum a few times and we both had mud in way too many places and were very ready to go home, but still it was a fun experience and fed into my desire to feel a connection to the farm and where our food comes from.

Our farm: Waltham Fields Community Farm in Waltham, MA

July 27, 2009 at 8:22 am Leave a comment

CSA Share – Weeks 4, 5 and 6

As you can see, I’m a bit behind on my CSA posts! It has been a very busy couple weeks with lots of appointments and preparations for our vacation, and then of course, we were away for a week on a lovely Cape Cod vacation (more to come on things to do and where to eat and shop in Provincetown, Cape Cod in an upcoming post).

I finally have a few moments to write as this week draws to an end. So let’s get caught up on the CSA…

Week 4: Lettuce, Arugula, Scallions, Kale, Broccoli Raab, Spinach, Carrots, Beets
PYO: Fava Beans, Herbs including basil and parsley, snap peas, snow peas, flowers

Week 5: We were on vacation so our friends split our portion

Week 6: Lettuce, Cucumbers, Fennel, Carrots, Swiss Chard, Green Cabbage
PYO: Fava Beans and Herbs including dill and basil

Both my husband and I are totally in love with fresh fava beans. In fact, having fava beans (and brussels sprouts) was one of my criteria when researching CSA options.  If you have never had them, you must try them, either at home or at a restaurant. I was introduced to them at Taberno de Haro, a tapas restaurant near Fenway Park. There they serve them sautéed with Spanish ham, and I could seriously live off of that dish! I was more than overjoyed when I saw we were getting them with our share a few weeks ago. We cooked ours that night (right after I had picked them off the plants…talk about fresh!). For great instructions on how to cook the beans, check this entry on honest-food.net. We prepared them as per the guidance in that article. Jeromy then threw them directly into his salad as is, while I sautéed some bacon lardons, drained the bacon fat and then added the fava beans for a minute to meld with the bacon. Delicious. We still have ours from this weeks share. Our CSA newsletter included a link to a grilled fava bean recipe on 101 Cookbooks.com, which we are going to try tonight (along with the fennel).

Before the CSA I had never had Swiss Chard, but it is now one of my favorites. The multitude of colors is just amazing, adding another dimension to my enjoyment of the healthy veggie. We keep it simple. I match stick the stems, slice the leaves in half vertically and then into inch strips horizontally. Then sauté in some olive oil and garlic. We cook up some short pasta and toss it into the pan just before serving. Top with grated parmesan and you are in for a treat.

Well, I have a few other topics to write about (including a great wine recommendation that goes very well with the swiss chard preparation I described above!) so that is all for now on our CSA. More next week…

For reference here are the links in this post:

July 17, 2009 at 1:51 pm Leave a comment

CSA Share – Week 3

This week included: lots of garlic scapes, carrots, spinach, lettuce, red swiss chard, scallions, kohlrabi, a new asian green

PYO: snap peas, parsley, thyme, chives

Jeromy picked up our share from our friend’s house on his way home for work. It was a late night so we ordered in sushi instead of cooking. But are planning big dinner salads for tonight, swiss chard with pasta tomorrow night and probably grilling scapes and scallions over the weekend. It was such a nice surprise to see scapes again, for the 3rd week in a row. I also think I’ll cook the spinach up with some pasta too. We passed on more cabbage since we still have a lot of the vegetable slaw that we made on Sunday left. If you haven’t seen the recipe I suggest you check it out, it was a very yummy and refreshing slaw (it was my previous post).

Next week it’s our turn to go to the farm again for the pickup and I’m really looking forward it! Our farm partners with other local groups and so has other goodies for sale at pickup, I plan to get some more honey and probably some cheese and maple syrup. My friend, Jen, said the garlic goat cheese was really good. I just hope we get some better weather, this stretch of gloomy, raining days is really starting to get to me.

June 24, 2009 at 10:02 am Leave a comment

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