Week 7 + Week 8 = a lot of food!

This week as been extremely frustrating.  Once again, my work life has gotten in the way of my real life -- the parts of my life that I enjoy.  Working 13 hours day, on the computer until 11:30p and crunching numbers all day Sunday has definitely made it difficult to find time to cook.  The good news is work finally slowed down yesterday so now I can re-focus.  The bad news is I have a lot of food left over from last week and we just got these week's share.  So, I am going to have to write this entry a little different than usual because I started combining the food from the two weeks.  This weekend we have decided to go up north to visit B's family.  I am hoping to cook and meal plan most of the weekend to get through a lot of this food.  And hopefully make a big, Delicious meal Saturday for his family -- because the best way to get through the veggies quickly is to throw a party.  :-)

I am going to start with Week 8's picture since I will be combining the food for the 2 weeks. Fennel, Red Onion, Nappa Cabbage, Big tomatoes, cherry tomatoes, green bell pepper, cucumbers, eggplant, and zucchini!  We are starting to see the transition...less zucchini and more tomatoes.  The good think about tomatoes is that there are plenty of recipes you can make and freeze.  Zucchini is a little harder.

Zucchini:

We haven't used most of the zucchini this week.  I am hoping we will get through it all this weekend.  Either by baking it into breads and muffins or having it for dinner with B's family.  I did find a recipe I wanted to try that takes 8-10 of them. 

Here is the recipe I am hoping to use.  http://www.kalynskitchen.com/2009/09/printer-friendly-recipe-south-beach.html

I did use zucchini last Sunday for a great side dish.  It is a traditional Mexican dish with corn, jalapeno and zucchini.  I had everything in the recipe from my CSA or my garden besides the corn.  I decided to just use canned corn because it was easy.  Whenever we have Mexican food I struggle with coming up with a side dish.  This ended up being perfect.  Light, complimentary flavors and added more veggies to the meal. 

http://honestcooking.com/2011/06/13/mexico-on-my-plate-zucchini-with-corn/

Onion:

Obviously I have just been using the onions in everything.  The nice thing about the onions being uncured is they are fairly mild.  I can use a lot without overpowering a dish.  Some things I have used the onion in are tacos, egg scramblers, salsa, pizza, the Corn Zucchini side dish and a stir fry. 

Garlic: 

I still have most of the garlic left but that's fine.  I use a lot of fresh garlic every week so I will get through it before it goes bad.  I used to garlic in basically all the same things as the onions.  I love not having to buy garlic at the grocery store.  We will basically get a replenishment every couple weeks from now on.

Big Tomato: 

The big tomato from last week wasn't very ripe but I still ended up using it because I needed one for that Corn Zucchini side dish.  I am planning on waiting this week for the tomatoes to ripen.  Maybe use them in a salsa or pasta sauce...or just slices with salt and pepper.  Num!

Jalapenos:

Again, I have been putting jalapenos in everything again.  Specifically this week we used them as a taco topping, scrambled eggs topper, in a cucumber salsa and in that Corn side dish. Luckily I like spicier food because these peppers were pretty hot!

Grilled Shrimp tacos with onion, salsa verde, tomatoes, cilantro, avocado and sou cream.

Carrots:

Once again, we have just been eating these raw.  I know, I know.  We are very boring.  I did put a few of the carrots in a stir fry last night!  --- still boring.  Oh well.

Nappa Cabbage and Green Pepper:

Both of these are actually from the CSA I received yesterday but they were perfect for the stir fry last night.  The cabbage adds an awesome crunch to the stir fry.  I think it may because a requirement for my stir fries in the future.  The Green Pepper was amazing.  If you have never had a homegrown green pepper, you need try one!  They taste so much better than the ones in the grocery stores. The taste is so much fresher and the texture is crisper.  Makes me wonder what our "orange bell peppers" would have tasted like.  Oh well, hopefully next year.

Little Tomatoes:

I love cherry tomatoes.  So sweet, like candy.  I made caprese salad twice this week for lunch.  So easy, so fresh, and you feel great after you eat it! I also use the tomatoes in my scrambler, on top of the pizza and on the tacos.  I have combine my own tomatoes with the CSA ones, so I basically have a endless supply right now.  My little bowl just keeps filling up!  Then, this week's share we got TONS more.  I see many caprese salads in my future.

Cucumbers:

This is probably the most exciting this I did this week.  My mother-in-law sent me a recipe for a Cucumber Salsa.  I was planning on making refrigerator pickles this week but then a little party at work.  I re-read the recipe and realized I had all of the ingredients for the salsa, thanks to the CSA.  I whipped it up Wednesday night and brought it into work on Thursday not really knowing what I made.  OH MY GOD, it was a HUGE hit!!  So refreshing and delicious.  It was all gone by 10:30a!  I only got about 2 chips worth so I may have to make this again this week.  If you need something a little different to bring to a party, this is definitely it!

Cucumbers (2 -3) peel cucumbers, cut lengthwise in quarters, take seeds out, chop

Jalapeno pepper (1) cut, take out seeds, chop
Green bell pepper (1) take seeds out & chop

Vidalia onion (1) peel & chop

Cilantro (1/4 pkg) wash & chop

Lime juice (1 Tbsp)... more or less to taste

Tastes wonderful with "Hint of Lime" Tostitos chips

From last week's share, I still have the eggplant, chard, and fennel left.  I am thinking of making fries out of the eggplant but I am not really sure what I am going to do with the rest.  I will figure it out...and it will be delicious!

Can you believe we are at the end of July!?!?!  I hope everyone takes some time during the peak season the next couple weeks to go to your local farmers market and eat some fresh homegrown food.  Eat it slow!!  Enjoy every unique flavor and taste the sun and love!

Week 6: "Mission: Eat Squash" and Week 7 picture!

Sorry this post is so late. My real life (AKA work) has been extremely busy this past week. But fear not! I have still found time to cook and consume the majority of last week's CSA. It has actually been quite fun. Cooking and meal planning oddly relaxes me so dealing with the CSA has been my destressor each night. The other great thing about this week is all the food was relatively normal. I have a repertoire of recipes for all of the veggies so I didn't have to do much research. And probably the best thing this week is it finally rained!!!! It actually downpoured last night with water rushing down our street. I never thought a little rain would feel so glorious on my skin. Today it's only 72 degrees. It's going to heat back up tomorrow but at least we got a day of relief.

Ok, on to the food...

Tomatoes:
Delicious!!! Very sweet! But actually my own plant is even sweeter. Either way there are few things better than a sweet homegrown tomato. You can taste the sun, soil and love that goes into it -- more than any other veggie.  Obviously, I have just been snacking on these. I also took a handful and roasted them with balsamic, thyme and sweet onion to put on top of toast and goat cheese again. That meal has become one of my favorite go- to's.

Basil:
We got quite a bit so I thought I was going to make pesto but actually I have been using quite a bit just as a topping. On top of tomatoes, squash, pasta, sandwiches, and whatever else needs a pick-me-up. I still have some left on my counter but I am sure I will have plenty more dishes this week to top off!

Carrots:
Quite boring here. Just eating them raw with lunches and dinner. They are so good and easy this way, it's hard to put any effort into it. Maybe in the upcoming weeks.

Beets:

Here are my sliced beets on the grill. 

I finally like them!! After a little bit of googling "recipes for beet haters" I found a recommendation that sounded simple and delightful. Best part, it didn't take 2 hours of roasting or something like that. I sliced the beets thin, tossed in garlic, balsamic, salt and pepper --And grilled them! I actually just used our grill pan because the beets were quite small. Before eating I added a few crumbles of goat cheese but I think Gorgonzola would work too. I loved it! The char on the beets brought out the earthiness and the cheese added a great tartness. I will definitely eat them this way again. Maybe I will even crave them. We will see.

My meal one night.  Roast tomatoes on goat cheese toast, grilled beets with goat cheese and Czech Beans (see below).

              

Purple Beans:
These were so beautiful but sadly they turn green when you cook them. Too bad but they were still tasty. This week I used these in a recipe from my Baba. I am sure they have a name but I just call them Czech Beans (my dad's side of the family is all Czech). I don't use any measurements so it's really all to your own personal taste. First I steamed the beans for 2 min in the microwave. I still wanted them pretty crisp. The sauce is made of sour cream, vinegar, and fresh dill. Just mix them all to the creaminess and sourness you want. I love vinegar, so I probably use more than most. But the sauce is an easy and cool way to spice up the beans instead of my standard olive oil and salt.

When you cut the beans, they were green inside!

 Final product! -- Probably a little too much sauce. 

Summer Squash:
So much squash! But we used it up the easiest way I new how...bring it to a party. I brought 8 of them cut up and on skewers to put on the grill at our friend's house last weekend. Grilled until slightly charred and topped with Parmesan cheese and basil. Even though it was simple, it received rave reviews.

So that only used up 8 of the 12...
I used one HUGE zucchini to make Zucchini Oatmeal Raisin Cookies. Num! They ended up more like tiny portable cakes but I still like them. Plus, it feels like you are being healthy when you eat them.

http://allrecipes.com/recipe/spicy-zucchini-oatmeal-cookies/

Shredded with a grater and then squeezed out the moisture.

Cookies!!!

Still had 3 left...
I used 2 of the yellow squash in a recipe I discovered in an Everyday Food Magazine a couple years ago. Very simple. Roast thinly sliced squash. Add to cooked spaghetti or linguine with olive oil, lemon zest and a few dollops of ricotta cheese. I topped mine off with basil, of course. -- and added tomatoes.

http://www.marthastewart.com/328016/zucchini-pasta-with-ricotta?czone=food/produce-guide-cnt/summer-produce-recipes&center=276955&gallery=275750&slide=256001

You can't really see the squash since it is yellow.  But trust me, its in there.

Cucumber:
I made my favorite cucumber salad. It doesn't feel like summer until I have had this salad. The recipe is from my mom's childhood neighbor. First you make the dressing. Then add a few slices of onion and a cucumber or two thinly sliced. It's best if you let it sit for a few hours or overnight before eating. The water from the cucumber thins out the dressing.

My little thing of cucumbers packed for lunch.

Sour Cream Dressing for Cucumbers
2 tbsp sugar
1 tsp salt
1 tsp dry mustard
1 tsp paprika
2 tbsp vinegar
1 cup sour cream
Stir to combine and add cucumber and onion.







Sugar Snap Peas:
The one veggie I haven't eaten. So far I am planning on eating them raw tomorrow with lunch but I may need to add them to a stir-fry or something this week.

And I just wanted a share a picture of my pride-and-joy, my SunGold plant. I am so happy this plant is doing well. Everyday, I pick 5 or so ripe tomatoes off the plant. Last year I had a grape tomato plant that did great but I hated the taste of the tomato. They were tart and had a really tough skin. This year I did research before I went to the farmers market to get my plants. I heard a lot of people loved both these tomatoes and plants.  I must agree with the reviews.  They are hearty, the tomatoes don't split and super sweet! -- Like candy.  I will definitely get another one last year.

Week 7:
Finally, here is this week's mission. Another huge week. Lots of work and planning ahead but I will again use it as a destressor from work.

Fennel, cucumbers, carrots, 8 summer squash, Asian eggplant, Swiss chard, sweet onions, garlic, jalapeños, a slicer tomato and more cherry tomatoes.

I know I see some refrigerator pickles and tacos in my near future.

Week 6: Picture!

Wow!  Looking at this week's box you would never think that we are going through a drought here.  We haven't had a good rain since May.  The farmers say that even though this week is very boutiful there will probably be some small weeks ahead since they haven't been able to plant as much as they hoped  They are spending their time taking care of what they have.  That is all part of a CSA.  I am definitely excited for this week!  I have a lot of work and meal planning to do...

Basil -- huge plant; may need to make pesto this time

Summer Squash -- count 'em...8 more!  to add to the 4 we already have.  I knew this would happen.  I think I will be baking this week

Beets -- hopefully I find a recipe that changes my mind on beets this time

Carrots -- nothing better than a farm fresh carrot

Sugar Snap Peas Pods

Purple Bean -- I have never had these but they look just like green beans

Cherry tomatoes -- Newsletter said they are called Golden Nuggets

Cucumber -- time to make my favorite summer salad!!

Week 5: Hot and Lazy

I am sure all of your know this but it has been hot lately.  Not just hot... sweaty, stifling, can't-sit-outside-for-more-than-a-minute hot.  Honestly, I love the heat!---and this has been a little excessive for even me.  The big joke amongst my friends is that I don't sweat (which I basically don't).  And I have been sweating!  It's nasty!  Luckily, we finally got a cool down around her last Saturday.  It was pretty amazing.  We were actually in Milwaukee along the Lake.  I couldn't have been more thankful for 70 degree weather.  Of course, it is heating back up again which is really fine by me.  It's summer!  I don't want fall to come too soon....because that just leads to winter which means the end of sun, warmth, long days, and of course the CSA.  But lets not get ahead of ourselves here.  I am only on Week 5!  The height of the season is just beginning!! This week's box was kind of nice because it was basic stuff we use everyday.  But because of this, it may make for a boring blog post.  I didn't do anything too wacky.  Also, I have been a little lazy lately.  I'm not sure if its because of the heat or because I am still in vacation-mode but we actually haven't eaten all of the produce from this week.  I know what I am planning on doing with it which I will list but there aren't any pictures.  I will try to add them later this week. 

Well, here we go....

Sweet Onions:
We have basically just put them in everything we usually put onion in.  This onion isn't very strong and fairly small but it does the job.  Since the onions are fresh from the ground (not cured like the ones we are used to in the store), we will have to keep them in a fridge and keep an eye on them.  B and I put onion on a lot of things so I am not too worried about using it up.

Sugar Snap Peas:
They were HUGE!  Seriously, bigger than my fingers!  But still super crunchy and super sweet.  We just ate them raw as a snack for a couple of days.  One of my favorite raw vegetables, for sure.

Basil:
I'm not sure if everyone knows this but basil should not be kept in the fridge.  It makes me so mad when I go to the grocery store and see basil in the little plastic things in the cooler with all of the other herbs.  The fridge makes basil turn brown and go bad faster.  If you have fresh basil, keep it on the counter with the stems in water.  Our basil kept pretty well.  About 1/4 of it had to be thrown away because I think it was getting too warm.  I decided not to make pesto out of this bunch because I am sure we will be getting lots more.  Instead, I have been throwing into things left and right.  I especially like making Caprese Salads for lunch.  Tomato, Fresh Mozzarella, Basil and I always add a splash of balsamic vinegar.  It's probably my favorite lunch. 

Here is a pizza we made this week.  I usually buy the dough from the pizzeria around the corner from us.  (I highly recommend doing this.  Comes out great!).  This pizza has Bell Peppers, Mushrooms, Sweet Onions, Garlic Scapes (yes, I am still eating them from a few weeks ago), grape tomatoes, Sungold tomatoes from my plant, all topped off with fresh basil.  It was delicious!

Romaine Lettuce:

We made salads, of course!  Actually, we had one of my favorite salads which I call Southwest Chicken salad.  It includes: romaine lettuce, onion, bell pepper, tomato, avocado, corn, grilled chicken that has been marinaded in Mestique sauce, and cheddar cheese chunks.  I top it off with crushed tortilla chips.  For the dressing, I add cumin and chipotle powder to Ranch Dressing. This salad is always a favorite around here. 

Kale: 

I haven't gotten around to using it yet but I we plan on eating it tomorrow.  I found a recipe were you add it to ricotta and stuff into pasta shells.  I may be more hiding the Kale instead of featuring it but either way we get the nutrients from it, right?  I plan on using the recipe below.  I will try to add a picture of the finished product tomorrow.

http://afoodcentriclife.com/kale-and-ricotta-stuffed-shells/

Summer Squash:

Surprisingly, we haven't eaten them yet.  As I said before, I was getting lazy.  Earlier this week instead of making new recipes, I decided to stick to meals that knew off the top of my head.  I was really hoping we would eat it this week because I am sure we are going to get 4 more tomorrow.  And that is how you end up with boat loads of summer squash in your fridge that you don't know what to do with.  Depending on when we eat it, I have two ideas for it.  Either I want to try a Gratin recipe or I will make a light pasta dish that I have made a few times. 

http://www.foodnetwork.com/recipes/ina-garten/zucchini-gratin-recipe2/index.html

http://www.marthastewart.com/328016/zucchini-pasta-with-ricotta



My Garden...

To go along with my hot theme, we made quite the discovery this week.  B and I were very excited that one of our "Sweet Orange Bell Peppers" was ready to be picked and eaten.  I was a little concerned because it didn't really look like a bell pepper and it wasn't really all that orange.  More of a gold color.  Actually, the exact same color as my SunGold tomatoes.  But I shrugged that off.  Most veggies don't quite look the same when you grow them at home.  Well, it is DEFINITELY not a "sweet" pepper.  I cut it up and put it on B's salad.  He was sweating immediately!  Way hotter than the jalapeno that I already put in there.  I had just a little taste and I could hardly handle it.  I double checked the tag for the plant and it says 'sweet bell pepper' so it was mislabeled.  After a little Google research, I think we decided it is actually a pepper called Bulgarian Carrot.  I am sad the plant isn't what we thought it was but I can make this work.  And B is super pumped!

Finally, I just want to thank everyone who reads my blog.  While in Milwaukee this weekend I found out of many of my family members and friends actually read this. I had no clue and I am overwhelmed by the support.  I really enjoy doing this and I am glad that others find it interesting as well.

--I'll post a picture tomorrow of our new box!--

Week 4: A Week Away + Week 5 Picture!

After 5 days of seeing and learning about the historic sites of our country, I am back!... To unbelievably unbearable heat.  UGH!  We live on the second story of a duplex with huge south facing windows and one very small window AC.  It is not pleasant.  I actually enjoyed being at work and in the car today just for the comfortable air.  I was quite surprised to come home and see that all of my plants are still thriving. (Thanks Kelsey!)  I was sure that with the heat and no rain they would be all dried up.  Luckily instead I come home to find about 10 tomatoes on my Sun Gold ready to be picked along with 1 orange pepper and a few jalapenos.  At least someone is enjoying this weather! 


Well, like I said last week, my friend ended up taking our CSA for the week.  She still needs to eat her beets and summer squash but here is what she made with the rest of the food.

Guac-
            3 avocados
            1-2 clove FRESH garlic*
            1 ½ tablespoons chopped cilantro*
            ¼ fresh lime squeezed
            1 minced garlic scape*
Salt to taste
            Pepper to taste
Mash together, use fork or whisk

Corn Salsa-
            1 bag frozen extra sweet niblet corn
            ½ can of black bean (rinsed)
            1-2 clove FRESH garlic*
            2 tablespoons chopped cilantro*
            ¼ cup green onion
            1 red pepper
            Salt to taste
            Pepper to taste
            1 minced garlic scape*
            ¼ fresh lime squeezed

Prepare together w/ corn frozen, place in fridge to “marinate”/ corn to thaw… usually eat next day.
          
          
Cold Spinach & Artichoke Dip
            1 package of cream cheese
            8 oz. sour cream
            1 cup of Parmesan cheese
            1 clove fresh garlic*
            1 bunch Spinach cooked & cooled*
            1 can artichoke quarters
            Salt/ pepper taste
Mix together serve with bread, carrots, crackers!
Link she tweaked but was inspired by:
http://www.loveveggiesandyoga.com/2011/11/spinach-artichoke-dip.html

 I also, gave her some strawberries I had left in the fridge.  She them toto make this! SO GOOD!! Next time pretzel crust, nommm
http://www.sohowsittaste.com/2012/05/no-bake-strawberry-icebox-cake.html

BOSTON

As for me...I was enjoying the wonders of the Atlantic Coast.  Even though Boston is not known to be a "Foodie City" we ate at some amazing places while we were there.  Overall, I fell in love with the city.  A different love than NYC.  A more realistic love.  I can picture myself there.  The people are very friendly (unless you are in a car) and things don't seem over-complicated.  I was kind of bad at remembering to take pictures of my food but here are a few.



 

We went to their Tuesday Farmers Market in Copley Square.  Very small vendor-wise but amazing raspberries!

The Boston Lobster Roll at Quincy Market.  Quite delicious!!  I was a little nervous because I don't love mayo but this was great.

At Island Creek Oyster Bar.  AMAZING!!  B and I were the crazy people that ordered 2 of every oyster on the menu...this means we had 28 oysters sitting in front of us.  They were all great -- which means for me they were all salty! 

I forgot to take a picture of our awesome food at this place, The Butcher Shop, but here are the menus.  Basically a carnivores haven.  We had a meat plate with some cheese to start.  For my entree I had the best homemade hot dog ever!

We had to end the vacation with a lobster dinner at the Atlantic Fish Co.  Seriously took him like 1.5 hours to eat this 2lb bad boy. 

Now, it looks like we didn't have any clam chowder when we were there...but don't you fret!  We had it at least 3 times.  Creamy deliciousness!

I highly recommend visiting Boston.  Just a really neat city filled with history, beautiful views, awesome people and some pretty good food.

Now on to Week 5!  Here is a picture of our box this week.

Sugar Snap Peas, Kale, Sweet Onions, Romaine Lettuce, Basil and Summer Squash

Doesn't look too shabby to me!!  We are starting to get into the high season which is so exciting!  Onions and lettuce every week.  Huge boxes of tomatoes.  Raspberries!  YAY!