CSA Week #14 & 15: Catching Up Edition
Okay, I suck: For some reason, many of the pictures didn't take, so I just deleted them all and figured this could be a picture-free week. Additionally, I didn't keep good track of what I cooked this week, because I was playing catch-up, so most of this is just from the last CSA that I didn't post because I was traveling in Baltimore. But I will mention one thing I did make with week 15's CSA, which was the transition from summer to fall veggies. This list is from week 14, which I picked up, but I had to have Marc pick up week 15, so didn't get a picture of the veggies listed. Needless to say, apples are beginning to show up.
CSA Week #14
At the farmer’s market, they had tomatillos on sale, so I bought some and decided to make enchiladas. To make the sauce, you roast tomatillos, cook ‘em on the stove with onions, green peppers, jalapenos, garlic, oregano, and veggie broth, and then use the immersion blender to turn it into a smooth sauce.
This is what makes the mini-chopper so awesome, as well. I then used it to shred some zucchini, and pinto beans, and mixed that in with some corn for an instant filling. This gave it a nice mushy-to-firm consistency you really want for enchilada filling.
I’m a big fan of New Mexican-style enchiladas, where you stack instead of roll. You take each corn tortilla, lay it flat on an oven-proof plate, cover with sauce, lay down filling, pour some more sauce (and cheese, if you’re using it, which I wasn’t), repeat until you have a stack as high as you want. Cooking in the oven for 30 minutes at 350. Pull it out and serve directly, being careful not to burn anyone. Traditionally, you can also finish off with a fried egg on top, but I didn’t do that.
The reason I kept the enchiladas light is that we had a dessert of peaches and vanilla pudding, which is quickly becoming our favorite thing in the world.
Vegan dinner, vegetarian dessert.
My tarragon in my garden had finally come back, so I decided to use the potatoes and fennel to make this. I roasted it in a Dutch oven; I’ve found that keeps more of the moisture in.
I still had a lot of the zucchini/corn mix from the night before, so I made some barley, mixed that in, and then cooked up the kale with a pepper, garlic, onions and mushrooms in red wine with salt, pepper, and thyme from the garden. Mixed it all together. We ate only a bit of what I made, because it was so much, but I had tons of leftovers for lunches.
Vegan, if you use vegan wine.
It was our farewell night to the bar we would go to periodically for grilling food and drinking and hanging out with good buddies. They’re going condo which means they’re going away. So for the occasion, I took the last green chilis I had and roasted them to make green chile cornbread.
Cut up the eggplant and watermelon for the grill. Watermelon goes on directly, but I did rub olive oil, salt, and pepper on the eggplant.
CSA Week #15
As I mentioned before, I've been scattershot, just tossing food together instead of being careful about it. But it was getting late in the week, and I realized I still had zucchini and broccoli from the store, and onions, squash, hot peppers and a shit ton of carrots from the CSA left in the fridge. Clearly, the solution was squash tagine. There are a million ways to make it, but my preferred method is to cut all the veggies up, put them in a dutch oven (or a tagine, if you have one) with garlic and ginger, sprinkle them with turmeric, cinnamon, cumin, and chili powder. Let that take a little, add some broth, put the lid on it, let that cook a bit, add a can of diced tomatoes, let that simmer longer (you really want the spices to marry each other), add some cooked chickpeas (I'm really an eyeball-it sort), and then you serve it over couscous. Or, if you're me, you serve it over quinoa, because it's more bang for your nutritional buck than couscous—lower in calorie, but higher in protein and fiber. And I just like it better.