Tag Archives: CSA

Behold! New box.

4 Apr
Box o' Local Produce

Box o' Local Produce

 

 

 

 

 

 

 

 

 

You are looking at:

1 lbs Empire Apples (VT)
1 lbs Mutsu Apples (VT)
1 lbs Black Radishes (Quebec)
1 lbs Gold Turnips (VT)
1 small head Green Cabbage (Quebec)
1 1lb bag Parsnips (Quebec)
2 lbs Purple Sun Potatoes (ME)
1 lbs Red Beets (Quebec)
1 lbs Sunchokes (Quebec)
1 lbs Yellow Onions (NY)

New box!

7 Mar

Yaaay new box this week!

Chivalrous beets et al.

Chivalrous beets et al.

 

 

 

 

 

 

 

 

 

You are looking at:

1 lbs Empire Apples (VT)
1.5 lbs Golden Delicious Apples (VT)
.75 lbs Sunchokes (Quebec)
1 lbs Carrots (MA)
2 lbs Gold or Red Potatoes (ME)
1 lbs Mixed Beets (MA)
1 8oz bag Mixed Salad Greens (MA)
1 1lb bag Parsnips (Quebec)

Oh and I got a bonus Taza guajillo chocolate disc because they ran (Maya’s) turnip recipe in their newsletter this week.  I can’t wait to try it.

Must remember to exploit more friends.

Sweet Potato Curry Fries

28 Feb

The idea was to roast some sweet potato wedges with some super-fragrant spices and a little olive oil and end up with healthy sweet potato fries.  Well, the idea was lovely, but the execution was, uh….see for yourself.

Man-friend (ok obviously he's my husband but I refuse to call him DH or whatever because we DO NOT use doilies in this house) is mixing the sweet potato wedges with spices.

Man-friend (ok obviously he's my husband but I refuse to call him DH or whatever because we DO NOT use doilies in this house) is mixing the sweet potato wedges with spices.

 

 

 

 

 

 

 

 

 

 

The spices included curry, cumin, just enough cinnamon to go undetected by Man-friend (who hates cinnamon), salt and pepper.  Oh plus a little cayenne pepper. Like, literally a dusting.  Did the same person who refuses to use the term “DH” just use the word “dusting”?  Indeedily-doodily.

We distributed them more or less evenly on a Silpat on a baking sheet, and baked at 450 degrees  for about 15 minutes.  Then took them out to turn them over/move them around, then another 15 minutes.

But they were mushy.

Hmm. Delish.

Hmm. Delish.

 

 

 

 

 

 

 

 

 

 

We put them back in the oven, thinking we could dry them out and make them crispy?  No such luck.

Yeeeeah.  Not our finest moment.

Yeeeeah. Not our finest moment.

 

 

 

 

 

 

 

 

 

At least they tasted good.

Proprietary CSA Veg Scraps Stock

27 Feb

Another week, another stock.  This one was loaded with aromatics and turned out very rich.

One week's worth of frozen vegetable scraps

One week's worth of frozen vegetable scraps

 

 

 

 

 

 

 

 

 

 

 

Let’s see….what’s in here?  Green onion roots, carrot skins, radish butts, turnip whiskers, fennel chunks, and dried-up rosemary, and ginger.

Mmmmmm scrappy

Mmmmmm scrappy

 

 

 

 

 

 

 

 

 

 

Add water and a pinch of salt, and you get Hot Vegetable Water.  One hour later, it’s “stock”.

Hot Vegetable Water

Hot Vegetable Water

Voila!  Le Stock!

Voila! Le Stock!

 

 

 

 

 

 

 

 

 

 

 

Bucket 'o Stock

Bucket 'o Stock

Aaaaand into a container you go.

 

Sunchokes

19 Feb

What?? Sunchokes?  Sunchokes Quebecois, no less?  What’s a girl to do with French-speaking sunchokes?  I posed this question to my Facebook homies, and here were some preliminary ideas:

  • Sunchokes sliced into 1/2 inch pieces, sauteed with garlick & olive oil.  Um, drool.
  • Sunchokes & pasta. I can see how that water-chestnut texture would be interesting against pasta.
  • Sunchoke soup with a lil cream and truffle oil.  Mmmmm cream & truffle oil. That’s a language both Franco-Canadians and I can share.  (well, and English)
zOMG sunchokes!!1!

zOMG sunchokes!!1!

Sunchokes reclining after a bath

Sunchokes reclining after a bath

So I took my 0.75lbs of sunchokes, washed them and chopped them into 1/2 inch pieces but did not peel, chopped one sweet onion, and sauteed them both in my faithful Le Creuset soup pot with some olive oil and salt & pepper.

Does this count as primordial soup?

Does this count as primordial soup?

Aaaaaand once things got soft (around 15 min), I added some of my proprietary CSA-Scraps Vegetable Broth, which I’ll post next time I make it.  I was goin to add a picture of it, but, like, it’s just broth.  Whatever.

Sunchokes & onions, co-existing peacefully in vegetable broth.  Got that, Middle East?

Sunchokes & onions, co-existing peacefully in vegetable broth. Got that, Middle East?

I added about 1.5 cups of broth and simmered for another 15 minutes.

The next step was adding a little cream (or half and half in my case), and in retrospect I’m not sure I did it right.  But it came it out great, so no complaints.  I put  about 1/4 cup of half and half in an immersion-blender-friendly container (which just means it’s tall), and slowly ladled the hot soup in there.  Nothing scalded.  I just wonder if I should have blended the soup first, then added the cream.

My love for the immersion blender knows no bounds.

My love for the immersion blender knows no bounds.

Soooo after pureeing this delicious mess into smithereens, I added a decidedly unartistic swirl of truffle oil on top.  And it was grand.  Great flavors – the sunchokes really got to sing, and their water-chestnut texture was surprisingly not lost in the puree.  Win!

OMG! CSA!*

19 Feb

People of Earth:  Check out my Dogma (aka Local) Box from Boston Organics this week:

Squeeeee produce!!

Squeeeee produce!!

You are looking at:

1 lbs Empire Apples (VT)
1 lbs Mutsu Apples (VT)
1 Butternut Squash (MA)
1 lbs Carrots (MA)
2 lbs Red Potatoes (MA)
1 lbs Scarlet Turnips (MA)
0.75 lbs Sunchokes (Quebec)
2 lbs Sweet Potatoes (MA)
1 lbs Watermelon Radishes (MA)

 

Throw me a comment if anything of the above ingredients stirs your imagination.

 

Oh, also, this one carrot looked like a man running:

 

Run, little guy!

Run, little guy!

 

Oh, I should also add that Boston Organics is not exactly a CSA.  They aggregate produce from several farms.  I get the “Dogma Box”, which limits my selection to local farms only.  As you can see, most of this week’s items came from my home state of Massachusetts, but a few things came in from Vermont and Quebec.  I refer to it as “CSA” because it reflects the CSA problem a lot of people have: a box of amazing produce and no idea what to do with it.  So calling it CSA makes it easier for us to find each other.  But just so you know, I don’t own a portion of a farm, and I’m not affiliated with Boston Organics.  Just a customer.