Squash in my chili?

In the fall, I try to put squash in just about everything.  Yesterday it was chili.  I browned a pound of Snake Hill Farms hamburger, added a can of red kidney beans & a can of chopped tomatoes.  I then added (without sauteing!) onions, garlic, green onions, celery, a roasted poblano pepper, one roasted beet and big chunks of unpeeled acorn squash.  I added salt & chili powder & cooked it until the squash was tender.  Then I peeled & chopped the squash & added it back in.  I served it with some cornbread - the cornmeal was also in the bag.  Even the teenager liked it!

Fall Pizza

On Friday night we had fall pizza.  I used a whole wheat pizza crust from Whole Foods and topped it with olive oil, garlic roasted veggies, roast chicken and goat & mozzarella cheese.  The veggies included squash, beets, onions, garlic and eggplant.  

Meatloaf

I have some catching up to do!   On Sunday, I made a meatloaf we are going to have for dinner tonight.  I sauteed onions, scallions, carrots, peppers, garlic, celery and one roasted beet.  The Silver Palate has a great recipe for Market Street Meatloaf which I used as a model.  I used ground Milgate farm beef, New Creation farm pork and humanely raised veal, some panko, cream, ketchup, salt, pepper & a bit of cumin.  We'll see how it turns out with the mashed potatoes & green beans from "the bag".

Celery

To preserve the wonderful market celery for winter.  I washed it, stripped the leaves, and chopped the celery.  I blanched the celery in boiling water.  I put the celery in a colander and lowered it into the pot of boiling water for two minutes.  Then I put the colander of celery into a cold water bath.  Then I patted it dry & packed it into freezer bags.  I could have individually frozen the celery on a cookie sheet, but I didn't have the energy for that!  Now we will have flavorful, fresh celery all winter long.

"Stuffed" Cabbage

We used the cabbage on the first day!   I made my interpretation of stuffed cabbage, which is a cabbage lasagna.  I boiled the cabbage leaves for 15 minutes, according to a recipe I found on the internet.  Then I sauteed 1/2 a large onion, a shallot, a head of garlic, 3 carrots, 1/2 a red pepper, a rib of celery, some sprigs of thyme in olive oil with a pound of ground beef and a pound of ground veal.  I added a little bit of chili powder and some salt & hot paprika.  I cooked a cup of basmanti rice and added the cooked rice to the mixture. Luckily, the sweet husband had made a pot of tomato sauce today.  His sauce included fresh beefsteak tomatoes from the market, garlic, onions & roasted beets!  Instead of rolling the meat in the cabbage, I layered it in a 9 x 12 pan.  First, I put a couple scoops of sauce on the bottom.  Then a layer of cabbage leaves, then a layer of meat, cabbage leaves, meat, cabbage leaves & then sauce on the top.  Then I baked it at 350 for 30 minutes.  The 8 year old approved & the sweet husband & I added a few dollops of goat cheese.  Yum.

Oyster Mushrooms

This week we bought a box of oyster mushrooms from Tom at Kilbuck Farms.  Tom suggested in the past, that we buy the mushrooms in bulk, saute them and freeze them like the restaurants do.  We have done it many times.  Chop the mushrooms and saute them in olive oil, then freeze in small portions in freezer bags.  They are great in pasta, paella, pot roast, stew, short ribs etc.   They can be sauteed with shallots before freezing or the shallots can be added later.   They reduce quite a bit after they are cooked!

Roasted tomatoes and garlic

We have followed Tom Collichio's recipe for roasted tomatoes.  We bought beautiful heirloom roma tomatoes.  Tom says to slice them in half, add some full cloves of garlic toss them in olive oil with salt and pepper and sprigs of thyme.   He places them cut side down on a cookie sheet and roasts them for 20 minutes at 350, then removes the skins, lowers the temperature to 285 and roasts them for 3 or 4 more hours.  Then, discard the thyme, and freeze the garlic and tomatoes separately for later use.

Oven dried tomatoes II

I've now perfected the oven dried tomatoes.  I found a recipe which sprinkled a small amount of sugar on the tomatoes.  I omitted the oil, added the sugar and ground pepper.  They are a bit spicy, really sweet and amazing.  I've never even really been fond of sun dried tomatoes because they usually have too strong of a flavor.  These tomatoes taste like summer.

Oven dried tomatoes

I could go to bed if my oven were not filled with tomatoes!  My neighbor Demos mentioned today that he had dried some tomatoes.  Our house is full of tomatoes!  Those from the CSA bag of course and all of the tomatoes my sweet husband has purchased for a winter of tomato sauce.  Demos works for a food processing company & "one of the chef's at work" told him that he should dry his excess tomatoes in a 225 degree oven for about 5 hours, with just a little olive oil & salt.  I tasted them & they were great.  Thus, my tomatoes went into the oven about 6:00 and now I wait for them to dry, instead of sleeping like my children.

Paella & lima beans?

I love to make paella and I always put lots of veggies in my paella.  About two years ago, I bought the sweet husband a paella cookbook & that Christmas I made a 3 paella feast, one for the vegetarians, one for the friend allergic to seafood and one for everyone else.  Then I experimented with paellas trying Ina Garten's Barefoot Contessa quick paella with kielbasa.  I feel like I have a winning paella recipe down.  My friend Alison had paella in the south of France and told her group that she has a friend in Cleveland who makes a better paella! My 15 year old has proclaimed my paella her favorite meal.  So, what's a girl to do with a winning paella record?  Add lima beans?!?   So, tonight, it occurred to me that a pan of paella would provide dinner, an afterschool snack for the teenager & lunch for me for the week.  I also could use up some carrots, onions, shallots, garlic, peppers, yellow squash and even some of those lima beans! 

In the spring we went camping with a Puerto Rican friend who made an amazing paella over the fire.  He bought all sorts of unusual Spanish ingredients including a special kind of bean that is used for paella in Spain.  I have no idea what it was, but I realized that the lima beans from my bag would have the same effect.   

My only experience with lima beans were the mealy frozen ones I remember from my childhood.  Yuck!  But there they were in the bag, as the kale was 2 years ago.  I threw three handfuls of those lima beans into my prized paella.  I make the paella by sauteing vegetables: onions, garlic, shallots, carrots, celery and often zucchini, squash or even eggplant in olive oil, adding cumin, thyme, salt and homemade chicken stock.  Then I add the rice.  For the sausage, it sounds crazy but I prefer Barefoot Contessa's suggestion of kielbasa, but chorizo is also wonderful.  I also add roasted chicken and shrimp.  Near the end I add the saffron, mussels & peas.  But tonight, we didn't have peas, and in with the vegetables I put lima beans!   

Those beans were quite good.  They were not mealy, and neither the teenager nor the 2 year even mentioned that they were there.   They had a good flavor & we may even be bold enough to try the rest of them on their own. . .

The Great American Lamb Company

Last night we grilled lamb that we bought at the market.   We bought the lamb for stew, because it is less expensive than most of the other cuts of lamb (on sale for $7.99/lb.) We marinated the lamb in yogurt and garlic and skewered and grilled it. In the past, we have put lemon juice in the marinade, but somehow the lemon juice was forgotten.  The lamb was still great, but some pieces were slightly tough.  Next time, I'll remember the lemon juice.  


We tossed potatoes, onions, red peppers and yellow squash (from the bag!) in olive oil with some salt.  I put the potatoes in the grill basket first, then add the other veggies after the potatoes had softened.  The veggies were as good as the lamb!

Week twelve, in your family bag:

Tomatoes & grape tomatoes, corn, lima beans, yellow beans, yellow watermelon, red and green pepper and musk melon.

This is a busy week for me at work & I have an all day meeting a couple hours away, so I'm trying to plan meals ahead and not have to throw stuff together at the last minute, as I often do.  We of course bought extra at the market - we got more tomatoes for more sauce!  I think the menu plan for the week will include beef with broccoli with the Milgate Farms london broil I got at the market, but broccoli - not in my bag!  do you think the kids will like beef with lima beans?   Wednesday will be roast chicken night, I'll be home late, one has soccer practice and that can be easily made by the sweet husband while he's ferrying children.

If I cut up the yellow watermelon and musk melon today, then its sure to be eaten.  Then its just what to do with those tomatoes!

Purple cauliflower?

Usually we give the cauliflower from our CSA away.  Last year, once we roasted it and found it somewhat edible but really we are people who believe that cauliflower must be smothered in melted cheese and cream to be edible.  Or we were.  Tonight, on a whim, I tossed that purple cauliflower in the water in which I had just boiled the corn and figured well if no one eats it, at least it will not be taking up space in the veggie drawer anymore.  But wow.  That purple cauliflower was not only good, it was really good.  And everyone thought so, even the 2 year old.  It's gone, all gone with no leftovers.  So how is this possible?  I boiled the cauliflower, then I sauteed butter, lots of garlic and shallots and threw in the cauliflower and then sauteed it all together, mixed it thoroughly and sprinkled on a little grated parmesan cheese.  It was fantastic.  We called it purple broccoli  because the kids thought it tasted like broccoli.  We are converted, and sorry neighbors, next time we are keeping the cauliflower.

Tomato sauce time

We bought at least 20 pounds of heirloom tomatoes at the market on Saturday plus 9 pounds of Amish paste tomatoes. Beginning last summer we have made and frozen batches and batches of tomato sauce.  Last years sauce was a fresh tomato sauce which was not cooked down and was somewhat watery but had a great flavor.  This year we have not skinned the tomatoes but are cooking them much longer so the skins dissolve in the sauce, it makes for a thicker richer sauce.   The sweet husband is at least 15 pounds into the sauce making project, and if it weren't for my Amish paste tomatoes would have hopes of finishing tomorrow.   The paste tomatoes do, I think, have to be skinned, I'll let you know when we get there.

so many potoatoes, so little time . . .

Tonight my husband made dinner, and what a dent in the bag he made. Two kinds of blue potatoes, fried with onions and mashed plus yellow squash sauteed with onions and garlic. Yumm. It went well with Grammie's (really Julia's) chicken. A chicken breast simply sauteed in butter & olive oil. Tonight seasoned & rolled in panko before frying. The kids were fighting over it.

Flank steak with sweet slaw

The cabbage awaits! I found a recipe on Epicurious for an Asian slaw (Flank steak with sweet slaw). I have a sirloin from Milgate farms which will have to do in place of the flank steak. It was great, as was the sweet slaw. 3 tbsp rice wine vinegar & 3 tbsp sugar, boiled with a hot pepper and some ginger, poured over 5 cups of cabbage, 1/2 cup of green onions and 1/2 cup of cilantro.

It was an excellent use of cabbage on a hot day. Fish tacos next?

Ty Fun

Sunday night we used a tea hills chicken, corn and a cubanelle pepper as well as a variety of fennel, onions and carrots - not much of which came from the bag! So on Monday, did we make the dent we were hoping to? No, we went to Ty Fun in Tremont. Turns out they have 20% off on Monday nights. We tried to go to the Greenhouse Tavern, but were turned away due to a private party. Ty Fun is by far the most amazing Thai restaurant in the area. The atmosphere is beautiful and the food is incredible. We had duck in a red curry sauce with pineapple and red peppers and lettuce. We also had a green curry with shrimp, eggplant and green beans. We were indecisive and also ordered the noodles with Thai basil chicken. So now, we have food for lunch and still haven't cracked the bulk of the bag.

Malabar Spinach

I found the most beautiful Malabar Spinach at the market (but not alas not in the bag). According to Allen's research, it is not spinach at all but a variety of Asian greens more closely related to bok choy than spinach. Unfortunately, this was after I cooked it like spinach, steamed with sauteed garlic. While it wasn't bad, it wasn't nearly as delicious as it was beautiful. I will try it again, but next time in pasta.

Publish Post

Corn and peppers

We had the most amazing corn at Bar Cento the other night. He split the cob in fourths lengthwise and sauteed it with slivered hot peppers and garlic. I made a variation the other night where I cut the corn off the cob after I cooked it and then sauteed it with peppers and garlic. Tonight, we may have roasted Tea Hills farms chicken, with spinach and more sauteed corn and peppers.

We used a tomato, some basil and some corn at lunch to today with our Millgate farm burgers. Somehow, using one tomato doesn't feel like I've made a dent in that bag.

Bouillabaisse

When I have a new recipe I often make it over and over for a while. This week it was bouillabaisse. I saw a recipe in Real Simple and used that as a basis for something I had never made before. It wasn't difficult. I chopped garlic, onions, red celery and fennel and sauteed them in olive oil. I added a can of chopped San Marzano tomatoes, although after this mornings trip to the market I have a ton of fresh ones. I added some white wine, saffron & a touch of sugar and salt & pepper. I let the mixture simmer for a while, then added grouper, shrimp, scallops & mussels. Real Simple said to add tarragon at the end, that would have been great and I had some in the garden, but somehow it never made it in there. I served it over basmanti rice. It's a keeper.

Red Celery

When you open my refrigerator, all you see is red celery. I bought two bunches and mentioned to the farmer that I have been giving them away. I think the red celery is one of the greatest examples of the difference between what you find at the market and what you find at the grocery store. The stalks are narrow and the odor and flavor is amazing. I gave one bunch to my neighbor and still have two more to give away to other people who don't frequent the market.

Preping the vegetables

I've found that if I prep the vegetables when I pick them up on Saturday, I'm more likely to use them during the week. The problem with that is it takes an hour or two when the kids are clamoring to go to the pool. This week, prep the vegetables means to snap the ends off the beans and maybe shuck the corn. The last few weeks it meant to shell the English peas everyone loves so much, and snap the ends off the beans and the snow peas. My challenge this week will be the cabbage. I love stuffed cabbage, but it doesn't feel like a summer dish to me, so the cabbage from last week still sits on the counter and now I have a second one!

Week Nine

In Your Family Bag...
Yellow Beans
Corn and Garlic
Savoy Cabbage
Tomatoes - small and green
Green Bell Pepper
Cuban Elle sweet Pepper
Summer Squash and round zucchini
Cucumber & Basil
Eggplant

Add to that the red celery, french melons, spinach, blue potatoes, and garlic that I couldn't resist, I have quite a lot of produce to cook for my family of six this week. Having struggled with the challenge of using the bounty of vegetables we receive from our CSA (community supported agriculture) membership, I've decided to share my struggle with others, hence this blog. We are lucky to live within a few blocks of the North Union Farmer's market and have subscribed to the wonderful CSA at Covered Bridge Gardens and Peter's Creek. We like the variety we get with the larger family membership but wow, what a lot of vegetables to cook. I hope to share recipes, ideas and maybe even some vegetables!