Its been a while! I joined a CSA, so I'm going to use this as my little idea spot!
This weeks box:
3 mini pumpkins
eggplants
peppers (red beaver dam & corno di toro)
tomatoes
mini cucumbers
rainbow chard
lettuce greens
fava beans
red okra
mini yellow watermelon
microbasil
red clover sprouts
parsley
rainbow carrots!
Definitely worth the 25$/wk.
My current plans are:
fava bean salad with goat cheese and basil
quiche with odds and ends (lookin at you, parsley, chard and peppers)
roasted red pepper bisque
squash soup (pumpkins and a butternut i have on hand)
grilled okra
eggplant parm or lasagne
egg salad sandwiches on whole grain bread with sprouts
cucumber sandwiches
cucumber salad (with onions??)
Shopping list:
bacon
eggs
chevre
mini pitas
onions
cream (totally optional and i shouldn't do it!)
Showing posts with label farmer's market. Show all posts
Showing posts with label farmer's market. Show all posts
Sunday, August 22, 2010
Saturday, November 7, 2009
Roasted Butternut Squash Soup
So my tendency whilst cooking is to reference actual recipes for time&temp, but to kind of do my own thing the rest of the way.
I volunteered at the Mercato today, and got $20 to spend there for my troubles. I came home with eggs, mint, beets, a pearapple, squash and white cheddar. The squash is being made into soup! It tastes pretty good so far. Here's what I did:
2 x small butternut squash, peeled, seeded, and diced (~3/4")
1 x handful baby carrots, cut in half
1/4 onion, slivered
3 x cloves garlic, smashed
2 tbsp oil, drizzled
salt, pepper, & cinnamon to taste
chicken stock (like 3 cups? 4ish?)
1. Preheat the oven while you chop the veggies. Put the veggies in a pan (used 9x13 pyrex) drizzle with olive oil, season with salt, pepper & cinnamon, and add ~1 cup chicken stock. Put pan in oven.
2. Stir every 20 minutes or so, add additional liquid if needed. I didn't need to. When everything's soft & mushy, move into a heavy bottomed pan. Add additional chicken stock and simmer for a while.
3. Blend. Thin with more chicken stock or water if need be.
Lately I've been buying whole chickens and either roasting them whole, or chopping them. And then making chicken stock! Yay! I love it.
NOTE: Had to add a whole lot of water while pureeing. Also, more salt and less pepper. The less pepper part is difficult, so don't put too much on to begin with. Also added a hint of ginger, and a splash of honey.
End: not the best I've had, but for once in my life, I've mastered the luscious texture that butternut squash soup needs.
I volunteered at the Mercato today, and got $20 to spend there for my troubles. I came home with eggs, mint, beets, a pearapple, squash and white cheddar. The squash is being made into soup! It tastes pretty good so far. Here's what I did:
2 x small butternut squash, peeled, seeded, and diced (~3/4")
1 x handful baby carrots, cut in half
1/4 onion, slivered
3 x cloves garlic, smashed
2 tbsp oil, drizzled
salt, pepper, & cinnamon to taste
chicken stock (like 3 cups? 4ish?)
1. Preheat the oven while you chop the veggies. Put the veggies in a pan (used 9x13 pyrex) drizzle with olive oil, season with salt, pepper & cinnamon, and add ~1 cup chicken stock. Put pan in oven.
2. Stir every 20 minutes or so, add additional liquid if needed. I didn't need to. When everything's soft & mushy, move into a heavy bottomed pan. Add additional chicken stock and simmer for a while.
3. Blend. Thin with more chicken stock or water if need be.
Lately I've been buying whole chickens and either roasting them whole, or chopping them. And then making chicken stock! Yay! I love it.
NOTE: Had to add a whole lot of water while pureeing. Also, more salt and less pepper. The less pepper part is difficult, so don't put too much on to begin with. Also added a hint of ginger, and a splash of honey.
End: not the best I've had, but for once in my life, I've mastered the luscious texture that butternut squash soup needs.
Monday, April 27, 2009
Baby artichokes
SO! I missed the Farmer's Market again! I lose at this. Especially because last week, I stopped by (i guess i like the suncoast farm in Lomboc, CA's artichokes) and picked up two massive artichokes. I prepped both and steamed one the first night, and steamed the other the next morning. I quartered the big one and took out the choke, and left it in the fridge with some faux-aioli. The other one, my sister ended up halving. Anyway, great snack to have on hand. And at 8$ for roughly 8 servings... Not bad at all. Plus, artichokes take time to eat, so then I'm not eating anything else...
Anyway! I missed it this week. Thought about going to the Hillcrest market Sunday, but was too lazy.
So I picked up some baby artichokes at Ralphs.
Now, the way you're 'supposed' to prep baby artichokes leaves the whole thing edible. I LIKE the fact that I have to work for my artichoke-y goodness. So I prep them more like a regular artichoke. Cut off the base (with regular ones, trim and steam the stem. soooo good), trim the lower, smaller leaves, and trim a bit off of the top of each. Put them in acidulated water (water with lemon juice :P) while you prep the rest.
Steam in a single layer until the leaves are tender, and you can poke a knife in easily. If you need to do a second batch, leave the water boiling and switch around.
Enjoy as you would a regular artichoke, but don't worry about cleaning the choke! Once you get to the totally tender leaves, eat all of it. :D
SO! The cool thing about the babies is that there is a way to prep them so they're entirely edible. This morning, I decided eggs with artichoke, garlic, and onion sounded amazing. I set aside the tough leaves of two artichokes, trimmed a bit more of the top, eighth-ed them, and set them aside. Sliced a clove of garlic. Chopped a bit of onion.
In olive oil, saute onions, add garlic, add artichoke. Add a bit of butter, add eggs beaten with milk. Cook til just set. Add a bit of parmesan. Top with a bit of tabasco, and eat. :D
Ugly as sin, but so delicious.
NOW: If I'd been thinking, I'd have added some chopped red pepper too.
Anyway. Delicious. I ate the tougher leaves later, and they were still great.
Dinner was some great red meat and a glass of red wine. :D Yum.
Anyway! I missed it this week. Thought about going to the Hillcrest market Sunday, but was too lazy.
So I picked up some baby artichokes at Ralphs.
Now, the way you're 'supposed' to prep baby artichokes leaves the whole thing edible. I LIKE the fact that I have to work for my artichoke-y goodness. So I prep them more like a regular artichoke. Cut off the base (with regular ones, trim and steam the stem. soooo good), trim the lower, smaller leaves, and trim a bit off of the top of each. Put them in acidulated water (water with lemon juice :P) while you prep the rest.
Steam in a single layer until the leaves are tender, and you can poke a knife in easily. If you need to do a second batch, leave the water boiling and switch around.
Enjoy as you would a regular artichoke, but don't worry about cleaning the choke! Once you get to the totally tender leaves, eat all of it. :D
SO! The cool thing about the babies is that there is a way to prep them so they're entirely edible. This morning, I decided eggs with artichoke, garlic, and onion sounded amazing. I set aside the tough leaves of two artichokes, trimmed a bit more of the top, eighth-ed them, and set them aside. Sliced a clove of garlic. Chopped a bit of onion.
In olive oil, saute onions, add garlic, add artichoke. Add a bit of butter, add eggs beaten with milk. Cook til just set. Add a bit of parmesan. Top with a bit of tabasco, and eat. :D
Ugly as sin, but so delicious.
NOW: If I'd been thinking, I'd have added some chopped red pepper too.
Anyway. Delicious. I ate the tougher leaves later, and they were still great.
Dinner was some great red meat and a glass of red wine. :D Yum.
Monday, March 9, 2009
Quiche with Asparagus
Today's quiche is using up that asparagus I got at the farmer's market! Its a monterey jack cheese, bacon and onion quiche with chopped asparagus and whole pieces laid on the top.
:D So good. I gotta get it in the oven so I dont eat all the asparagus.
This turned out to be a great success! I like having serving size differentiators on top of quiche... I'm a million times more likely to just grab one serving rather than 1.5 or two at a time. I think i should do that from now on. Also, the fresh taste of the oh so in season asparagus was amazing.
:D So good. I gotta get it in the oven so I dont eat all the asparagus.
This turned out to be a great success! I like having serving size differentiators on top of quiche... I'm a million times more likely to just grab one serving rather than 1.5 or two at a time. I think i should do that from now on. Also, the fresh taste of the oh so in season asparagus was amazing.
Saturday, March 7, 2009
Artichokes!
I stopped by the Little Italy Farmer's Market today!
Picked up two artichokes, 1 bunch of asparagus, and 1 baguette. Ate 1/3 of the baguette with olive oil and balsamic when I got home. Yummy.
For the artichoke:
1. Trim 1/2" off the top. Trim the stalk down a lot. Pick off the tough outer leaves. Trim 1/4" off the rest of the leaves (the pokey part). Rinse thoroughly.
2. Fill a pot with 1-2" of water. Squeeze some lemon juice in there (or open the bottle and pour some in... i cheat). Bring it to a boil.
3. Toss in the artichoke in a steamer basket or just in there. Cover. Set a timer for 25 minutes. At that point, check the base for tenderness with a knife. It should go in smoothly. If it doesnt, check again in 5 minutes. Repeat til tender.
4. Drain, turn artichoke upside down to drain. Optional: let cool some more.
For the faux-aioli:
1. Spoon some mayo into a bowl. Add enough lemon juice to thin it. Add a teaspoon or so of jarred pesto. Stir. Chill.
2. Do this when you put the water on to boil, so it has time for the flavors to meld in the fridge.
Enjoy!
Picked up two artichokes, 1 bunch of asparagus, and 1 baguette. Ate 1/3 of the baguette with olive oil and balsamic when I got home. Yummy.
For the artichoke:
1. Trim 1/2" off the top. Trim the stalk down a lot. Pick off the tough outer leaves. Trim 1/4" off the rest of the leaves (the pokey part). Rinse thoroughly.
2. Fill a pot with 1-2" of water. Squeeze some lemon juice in there (or open the bottle and pour some in... i cheat). Bring it to a boil.
3. Toss in the artichoke in a steamer basket or just in there. Cover. Set a timer for 25 minutes. At that point, check the base for tenderness with a knife. It should go in smoothly. If it doesnt, check again in 5 minutes. Repeat til tender.
4. Drain, turn artichoke upside down to drain. Optional: let cool some more.
For the faux-aioli:
1. Spoon some mayo into a bowl. Add enough lemon juice to thin it. Add a teaspoon or so of jarred pesto. Stir. Chill.
2. Do this when you put the water on to boil, so it has time for the flavors to meld in the fridge.
Enjoy!
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