I’ve always enjoyed eating. Sometimes too much. USUALLY too much. But never have I enjoyed cooking so much. If anyone had told me I would enjoy this whole CSA experience this much, I’d have thought they were a total fruit loop. Maybe it’s just because I feel more… I don’t know… involved? Actually going to the farm to get the food and stuff. Maybe it’s just because it’s so fresh and flavorful. Maybe it’s because I’ve been eating 99% vegan so there’s no guilt. Whatever it is, I’m loving it!
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Week 6: Potatoes, mint, yellow squash, patty pan squash, red and green tomatoes, turnips, cabbage (AGAIN), tomatillos, zucchini, bell peppers, eggplant, chard, and kale. |
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Tomatillos |
I had heard of tomatillos, and maybe I’d even unknowingly eaten them before, but I certainly had never bought them or cooked with them. I honestly had no idea what to do with them. I googled, and just about every recipe that came up was some kind of salsa or verde sauce, but then a friend sent me the link to this recipe. Sounded good to me! I couldn’t find the chiles in adobo sauce at my regular grocery, so that gave me an excuse to go into that little Mexican grocery in town that I’d never been to. I had been curious about it but never went in because from the street it looked pretty shady. Yeah, it was no better on the inside, but they had what I needed so it was all good.
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BEST CHILI EVER!!! |
I still had beets from the previous week to use up, so I made this beet and berry smoothie again. This time I added a little bit of agave nectar and it made all the difference in the world. It was still kinda pulpy, so maybe if I ever make it again I’ll steam the beets first. Maybe that’ll make them blend a little smoother…
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If nothing else, at least it’s pretty! |
The chili had a very close runner-up as my favorite meal this week. Another friend sent me a link to this avocado sauce, and it sounded like it would pair perfectly with “zoodles” (zucchini noodles)! The sauce was absolutely decadent. I didn’t use the oil that the recipe called for, and it was a little bit thick, so I just added another splash of lemon juice. PERFECTION.
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Week 7: Yellow squash, zucchini, potatoes, eggplant, tomatoes, purple sweet peppers, blueberries, cabbage (yes… again… will this stuff ever go out of season???), okra, and jalapenos. No greens! 😦 It has finally gotten too hot. |
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The biggest, fattest, juiciest heirloom tomato ever.. |
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The only way to eat an heirloom–on whole wheat with Vegenaise and a slice of cabbage. Everything comes with a side of cabbage these days. |
I really wasn’t feeling very creative this week. I actually made a lot of repeat stuff. I had an eggplant/squash marinara again, the zoodles with avocado sauce again, baked potatoes, roasted veggies, salads… basically anything easy simple as I’ve been pretty distracted by life this week. I did do one new thing this week though! Mashed turnips! Made just like mashed taters and OH SO GOOD! And this isn’t anything new, but I did use some CSA ingredients in it.
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Paella primavera: Best enjoyed on the deck with a Heineken. |
I’m 1/3 of the way through our 20 week program, and I’m already dreading it coming to an end!