CSA Week #7: “Well, that went by fast” edition

By Amanda Marcotte
Saturday, August 7, 2010 13:32 EDT
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CSA Week #7CSA Week #7

Green peppers
Hot peppers



Sorry there’s only one dinner this week! I cooked more than that, but it was with farmer’s market stuff that I picked out myself. I should have included it, but it didn’t occur to me that I would be out of the house Thursday and Friday around dinner time, and would have to eat out. We have a lot of CSA stuff left, so next week, there will be a ton of ideas.
Irish soda bread
Dinner #1:

1) With a new goal to bake more, I decided to make some of my own bread. I don’t feel ready yet to make yeast-y breads, but I did make a quick loaf of Irish soda bread, recipe from How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food.

2) After I put the loaf in the oven to bake, I made a basic marinara sauce. I use a modified version of this one. (I don’t use celery, but do use carrots.)

Carrot and cucumber salad3) Thinly sliced and then salted the eggplant.

4) Had some leftover Greek yogurt, so cut up a small amount of the purslane, put it in there with chili powder, garlic, salt, and pepper. Chopped up cucumbers and carrots. Mixed it up to make a salad. Put in the fridge to sit while everything else cooked. (Had some yogurt mix left over, but that’s okay—I ate it on some creamed bulghur wheat and spinach I’d made earlier in the week—breakfast!)

Eggplant gratin5) Rinsed the eggplant, layered it, the marinara, and a little mozzarella cheese to make a gratin. Put some bread crumbs on top. Tossed in the oven at 375 for 45 minutes.

Time: The way I dawdled, about an hour and a half. But if you did it without all the dawdling, probably an hour. 45 minutes of this was just the gratin cooking. During this time, I also got the dishes and the bathroom clean. One of the great things about putting something on the stove/ in the oven and letting it sit is you buy yourself some puttering time. And I love to putter.

Janelle Monae, Otis Redding, Big Star

Leftovers: I ate this stuff straight for lunch for two days. I love tomato sauces, though, so I don’t have any urge to do anything but shove in mouth.

Eggplant gratin, cucumber & carrot salad, Irish soda bread

What we do with the fruit: Basically, eat it straight. If I think of something sexier, I’ll post it, but right now, I just cut and bag the cantaloupe and snack on it. Marc and I both eat of the peaches and nectarines. It’s nice in the hot weather, since the fruit is really juicy.

Today, I plan to do a lot with the CSA vegetables—including a bold plan to make portable food to bring to a concert tonight. Stay tuned!

Amanda Marcotte
Amanda Marcotte
Amanda Marcotte is a freelance journalist born and bred in Texas, but now living in the writer reserve of Brooklyn. She focuses on feminism, national politics, and pop culture, with the order shifting depending on her mood and the state of the nation.
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