Wednesday, July 30, 2014

CSA Summer : Weeks 6 + 7

I was gifted this amazing hand-painted Munising bowl from my parents for my birthday. I wish I could figure out the story behind the painting, so romantic...

Weeks 6 and 7: Squash Blossoms (most excited about!), Tomatoes, Potatoes, Onions, Radicchio, Chives, Dill, Yellow Cucumbers, Pickling Cucumbers, Salad Mix, Carrots, Dino Kale, Nasturtium, Swiss Chard and Purple, Yellow and Green Beans

So, if there was ever a question as to whether members get enough vegetables to make it worth the $400 for a full share let me tell you, just these two weeks have made me believe that the CSA will save us a significant amount on groceries this year! The above items in the quantity provided would have easily exceeded the $40 over 2 weeks. Mind you, I wouldn't have chosen to buy radicchio, so bitter and the escarole two weeks ago is all I'd like to have to eat for a while, but that's part of the fun. Getting creative and trying new recipes.

Recently baked / cooked with past weeks boxes:

Radicchio Risotto was suggested by City Commons CSA and it was pretty good considering I've never really cared for radicchio. I might try grilling the last 2-3 heads tomorrow with some balsamic to lessen the bitterness.

Note to self, Dino Kale chips take less time to bake than the curly leaf variety...

Made a potato salad and used not only carrots, potatoes and dill from weeks 5 and 6, but also daikon radishes! Yum!

Remember those giant bouquets of basil? Well I made my first successful pizza dough from scratch (thanks to!) and used it on that, bruschetta and two batches of pesto. I made one batch of vegan pesto from Food52 using nutritional yeast and another more traditional variation. One of the repeat meals this week has been sliced zucchini with pesto spread on top, baked and then broiled with mozzarella and parmesan on top. Here's the recipe!

Pesto Zucchini Pizzas (adapted from here.)
1 Large Zucchini
1/4 c Pesto
Olive Oil
1-2 c. Cheese (I used mainly mozzarella and then sprinkled on some freshly grated parmesan)
Salt & Pepper

Preheat oven to 350º.

Slice zucchini into 1/2" thick rounds and lay out on baking sheet. Brush tops with olive oil and season lightly with salt and pepper. Spread a hefty spoonful of pesto on top of each round; enough to cover the tops pretty well. Put in preheated oven and bake for approximately 15 minutes.

Remove baking sheet from oven and increase temperature to the broil setting. Add cheese. I cut rounds of fresh mozzarella and aimed for about 1/2 coverage of the top of the zucchini rounds, then sprinkled on the freshly grated parmesan. Put back in oven, still on middle rack, for 3-5 minutes.

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