CSA Week 6: Blueberries are overwhelming me
Blueberries (3 pints!)
Asian honeydew melon
I took the basil, the zucchini, and the broccoli and used it to make a whole bunch of barley, which I use for side dishes when I eat my lunch (usually a homemade veggie burger).
Took a couple of cups of the blueberries, put a little cream with them, and used the mini-chopper to make a spread. To eat with stuff like zucchini bread.
Made a salad with the Asian melon, a cucumber and the lettuce, using a sesame ginger dressing. It accompanied this recipe, except I also added eggplant and didn’t use the plum tomatoes.
I had a ton of blueberries and a grilling get-together to go to, so I used this recipe to make blueberry oatmeal cookies. So far, this is the most genius use of blueberries ever.
This one takes a bit of time for pressing and marinating, if not much in labor, so good for the weekends. I work at home, so it was fine on a weekday, since I didn’t actually have to do much—just lots of waiting. I thought this recipe looked good, so I decided to make it with tofu instead of pork. Which means pressing the tofu for a couple of hours to get it really dry, and then marinating it for a few hours instead of the pork. I also baked it instead of grilling it, since I don’t have a grill. Pressing tofu is really easy, for those who don’t know how. You just cut it up, lay it flat in a towel, fold the towel over, and then put something flat and heavy—Dutch ovens work great—on top of it for a few hours. It pushes all the liquid out and allows other flavors to seep in.
Taking the advice of many here, I also used the new batch of kohlrabi to make pureed kohlrabi. I used the immersion blender instead of pouring it into the food processor, though.
To go with the blueberry theme, I made cornbread with blueberries in it. It’s the same as any other cornbread, but you just fold blueberries in at the last minute.