Processing the produce
I spent most of today working on this week's CSA haul:
Summer squash: pureed into a yummy soup. We had about 3 lbs of squash, so I doubled the recipe (and adapted it slightly, of course).
Potatoes: went in the soup.
Chard: cooked in a tomato sauce I unvented:
Tomato Sauce with Chard
1 28 oz can crushed tomatoes
1 6 oz can tomato paste
1 8 oz can tomato sauce
1 15 oz can butter beans, drained and rinsed
1 onion, chopped
3 large cloves garlic, chopped
A handful of green beans, cut into 1-inch pieces
1 bunch chard, washed, stems trimmed, and chiffonaded
Italian herb seasoning, lots
Trader Joe's Pasta Seasoning Mix (optional), a few shakes
Put everything except the chard in a pot, bring to a simmer, cook until the green beans and onions are done. Add the chard and continue cooking until wilted.
I like this on pasta or couscous. I think this time we're going to try it on polenta.
Green beans: put a few in the tomato sauce, blanched the rest, shocked them, put them in a container in the fridge for snacking. We got about 4 1/2 pounds of green beans this week.
Beets: "baked" (really steamed) in the slow cooker, wrapped in parchment. They're very small so when they were done I peeled them, left them whole, and put them in a container in the fridge for snacking or adding to salads.
Garlic: We only got one head this time, but it was a big one. Put about half in the soup, half in the tomato sauce, and saved one clove for hummus.
Scallions: Chopped a few and put them in the hummus. The rest are in the fridge.
Blackberries: Neither of us particularly likes raw blackberries (too many seeds), so I pressed them through a sieve, sweetened the now seedless puree, and cooked it into a sauce I'm hoping will thicken up as it chills. We're thinking this will taste good on lemon sorbet, which we happen to have in the freezer.
Lettuce: In the fridge, waiting to become salad.
Tomatoes: Same, or they may end up on hummus sandwiches.
The CSA is finally starting to give us a decent haul. And when we went out to the farm yesterday to get our stuff (and pick the blackberries), we saw two pairs of goldfinches. They were having a party!
Summer squash: pureed into a yummy soup. We had about 3 lbs of squash, so I doubled the recipe (and adapted it slightly, of course).
Potatoes: went in the soup.
Chard: cooked in a tomato sauce I unvented:
Tomato Sauce with Chard
1 28 oz can crushed tomatoes
1 6 oz can tomato paste
1 8 oz can tomato sauce
1 15 oz can butter beans, drained and rinsed
1 onion, chopped
3 large cloves garlic, chopped
A handful of green beans, cut into 1-inch pieces
1 bunch chard, washed, stems trimmed, and chiffonaded
Italian herb seasoning, lots
Trader Joe's Pasta Seasoning Mix (optional), a few shakes
Put everything except the chard in a pot, bring to a simmer, cook until the green beans and onions are done. Add the chard and continue cooking until wilted.
I like this on pasta or couscous. I think this time we're going to try it on polenta.
Green beans: put a few in the tomato sauce, blanched the rest, shocked them, put them in a container in the fridge for snacking. We got about 4 1/2 pounds of green beans this week.
Beets: "baked" (really steamed) in the slow cooker, wrapped in parchment. They're very small so when they were done I peeled them, left them whole, and put them in a container in the fridge for snacking or adding to salads.
Garlic: We only got one head this time, but it was a big one. Put about half in the soup, half in the tomato sauce, and saved one clove for hummus.
Scallions: Chopped a few and put them in the hummus. The rest are in the fridge.
Blackberries: Neither of us particularly likes raw blackberries (too many seeds), so I pressed them through a sieve, sweetened the now seedless puree, and cooked it into a sauce I'm hoping will thicken up as it chills. We're thinking this will taste good on lemon sorbet, which we happen to have in the freezer.
Lettuce: In the fridge, waiting to become salad.
Tomatoes: Same, or they may end up on hummus sandwiches.
The CSA is finally starting to give us a decent haul. And when we went out to the farm yesterday to get our stuff (and pick the blackberries), we saw two pairs of goldfinches. They were having a party!