High Inspiration, Low Photo Opps
There are very few photos of meals over the last week. Almost everything that made it to the plate was so terribly terribly unphotogenic. My choices on flavors was definitely overriding the choices of colors and textures that would have made for good food porn. So sorry!
First up, something that was truly awful looking – grey and off-white all the way ’round. But man, was it delicious! Cauliflower Mash with Miso & Sage from last month’s Vegetarian Times. I added pinto beans for some protein, TONS of fresh sage and a couple cloves of garlic. Served it with some of the cooked cauliflower that I reserved to add texture and topped with huge slices of roasted Hen of the Woods mushroom. Thanks to Curt for the ’shroom!
Next up, wild rice with roasted cauliflowers and fresh cranberry beans. Did you know that wild rice is NOT really rice – it’s a different animal all together? Takes about the same time to cook as brown rice, but higher in fiber and protein – and a cool color to boot! To put on top, I roasted the remaining head of the cauliflower and broccoli with paprika, cayenne and a drizzle of liquid smoke. I added into this mixture the creamy fresh cranberry beans (boiled for 15 minutes). A drizzle of olive oil and a little balsamic vinegar topped it. Simple, but quite good. Definitely not pretty though!
There were at least two slightly better looking dishes that appeared on our table:
On the left is a saute with fresh green beans and swiss chard with lentils added in , served over my wonderful spelt from the Pioneer Valley and some crumbled cheddar on top.
And on the right, a kind of strange meal for fall in New England. Despite its yumminess factor, I’m not sure I was altogether comfortable eating fresh corn in October!! I quickly sauteed up a bunch of garlic and chopped sweet onion with fresh corn and tons of spinach. Added in pinto beans and served with cherry tomatoes on the side. But again. Corn? Tomatoes? How so very very odd…
The End is Nigh – Week 16
Great news! We’ve been informed by the powers that be that we’ll have an week to the farm share. I love the fresh veggies and fruit and the comraderie of the pickup (as well as listening to Glenn rant & rave), but I also like getting my money’s worth. And whoo boy, an extra week definitely makes my frugal side giggle!
- Cranberry Beans (shelling beans)
- 2 Eggplant
- Bunch Arugula
- 2 Heads Broccoli
- 1 Head Cauliflower
- Butternut Squash
- Bunch Swiss Chard (I traded Kale for this — trying to branch out a bit…)
- Tomato
- 3 Apples (Cortlands, my favorite!)
- 2 Bartlett Pears
I also bought a chunk from a beautiful Hen of the Woods mushroom that Curt brought to the market. He had a Chicken of the Woods, as well, but I missed out on that one. And no, that’s not a name mistake – they are different ’shrooms! The Chicken of the Woods really does taste like chicken, they say. Hen of the Woods are also referred to as Maitake, and have a really meaty texture but a pretty subtle taste. Really yummy grilled or roasted!
Pizza & Burgers!
Ha. If you’ve been reading along, you’ve probably noticed a few things about my cooking:
- much of it is healthy (who am I kidding? Much?!!?? How about ALL?)
- meat decidedly lack a presence
Given that honesty is the best policy, here goes: yes, I am a super-health-nut-freak. And yes, I am a former-vegan-but-lover-of-good-cheese-and-the-ability-to-travel-easily-so-now-vegetarian (who eats fish every once in a while for good measure).
So what’s with pizza & burgers, you ask? MY versions, of course.
This lovely beast consisted of my super secret spelt pizza crust (which I have been making forever) rolled thin, a puree of fresh tomato sauce & white beans for the base, tons of steamed broccoli, halved cherry tomatoes and dots of some wonderful semi-aged goat cheese. Officially pizza, yes. But your average slice from the corner dive? Definitely no.
And the burgers? Lentil Oat concoctions, broiled and served over more fresh tomato sauce with some roasted corn mixed in. I cooked down the lentils, mashed up about half of them and added in some of the roasted corn along with some rolled oats. The recipe (which I can’t seem to put my hands on right now) also called for eggs as a binder, for which I subbed flaxseeds & water. (3 TBS water and 1 TBS flax, whisked well or blended up = 1 egg)
Next up, seared steak tips and super fudgey brownies… Or maybe not. Sorry!
Week 15
**Officially** there is only one more week for the CSA. But **unofficially** Glen says we have a few more weeks. **Officially** I’m hoping for it to last as long as it can! It’s difficult to think of the end of the summer farm share when it’s 80 degrees like today…
The box is still full to brimming, despite the season close to coming to an end:
- Bunch Kale
- 2 Heads Broccoli
- 1 Pepper (I took a poblano)
- 3 Eggplant
- Bunch Arugula
- Bunch Green Beans
- 3 Pears
- Pumpkin
- 2 Tomatoes (not shown, obviously, but we did get them – they’re still coming!)
