Posts Tagged ‘Broccoli’

CSA2 Week #10

Wednesday, August 24th, 2011 by virginia

We had another heavy week of produce, so I was glad that Josh was the one to pick up our CSA share this week. The tote bag we use to carry our stuff was packed to the brim. I was glad to see a lot of variety though, and not just multiple pounds of one item. This week our share contents included:

Cucumbers – 1.75 lbs
Squash – 1 each
Asian Melon – 1 each
Napa Cabbage –  1 each
Shisito Peppers – 0.6 lbs
Tomatoes – 2 lbs
Tomatillos – 0.35lbs
Greens – 1 lb
White onion – 1 ea.
Broccoli – 0.8 lbs

Chard, onion, cucumbers, tomatillos, broccoli, tomatoes, Asian melon, squash, shisito peppers, napa cabbage

I’m intrigued by the shisito peppers because when I was looking for padron peppers in NYC, I read that shisitos are a common substitution for padrons. Maybe we’ll pan fry these in olive oil and sprinkle them with sea salt to make our version of pimientos de padron, on of our favorite tapas.

The napa cabbage we got this week is HUGE. I still hope to make (and post about) lions head meatball stew with it. It’s such a tasty meal served over white rice, and the leftovers usually last me a week.

I was kind of disappointed that we got chard again this week for our greens. I had commented early on in the season that we got a lot of kale last year and not so much chard, and this year we’re getting lots of chard but not a lot of kale. We made collard chips one week but I have still yet to make any kale chips!

I still haven’t used the tomatillos from a few weeks ago, and so I hope they’re still good. Combined with this week’s batch, hopefully I’ll have enough to make a decent amount of salsa verde. They’re really quite small. We also didn’t get a ton of broccoli this week, just two small heads. Maybe I’ll try stir frying them with some green beans.

I’m not sure what to do with all the cucumbers. We still have some from last week as well, and I’m a bit pickled out at this point. Any suggestions?

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CSA2 Week #5

Wednesday, July 20th, 2011 by virginia

Wednesday is upon us once again, which means it’s CSA time! This week, Josh and I picked up our share together, which made things go a bit more quickly. We were pretty excited that we got a few new items this time. Our share contents included:

Beets – 1 lb
Napa Cabbage – 1 each
Fennel – 1 each
Greens – 1 lb
Peppers – 3 each
Squash – 3 lbs
Cucumber – 1 lb
Broccoli – 3/4 lbs

Chard, peppers, cucumbers, fennel, napa, broccoli, squash, beets

I was a bit disappointed that we only had chard for our greens, as I was looking forward to getting some more kale. Nevertheless, the chard is gorgeous as usual, and I made a gratin last week using the chard stems. It was a big hit with Josh and a great way to use up the stems we would otherwise throw away.

For the squash, we picked out a big, round green squash and a flat UFO squash. I’ll probably end up roasting those and making a soup out of them. The beets will also be roasted, and perhaps the fennel.

I’m hoping to make a lion’s head meatball stew with the napa cabbage. I made some last year but never posted about it, and I think it’s a delicious recipe worth sharing. I know I keep saying that I want to post recipes, and I promise I’ll get around to it eventually!

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CSA Week #19

Wednesday, October 13th, 2010 by virginia

No, we haven’t given up on our CSA share. It’s been a while since I’ve written about it but we’re still getting tons of veggies and fruits. We managed to clean out a lot of our fridge before we left for Peru, and while we were away, Felipe and Silva picked up our shares for us. The first week we asked Silva to take some pictures of the share, cook up something, and blog about it. She took gorgeous pics, as always, and posted a few recipes on her blog, Postcards and Snapshots.

The second week, they also picked up our share for us and left the goodies with our doorman. Lisa put them in the fridge for us so that when we got home on Sunday, we had fresh food on hand. We cooked up a feast in honor of Lisa’s birthday that week, using a lot of our CSA items. I didn’t take any pictures but everything turned out so well that we’ll probably make each dish again sometime in the future. As a pre-dinner snack, we served up heirloom tomato bruschetta on slices of baguette from Amy’s Bread. We noshed on this while drinking some Pisco sours that I whipped up using Pisco that I brought home from Peru.

The first course was a creamy zucchini soup, followed by a roasted beet salad with arugula and radishes tossed in a balsamic vinaigrette. The main course was chicken that Josh butterflied and brined before roasting in the oven. The skin was crisp and the meat was tender and juicy. As for sides, we roasted potatoes underneath the chicken so that they basted in the juices and fat that ran off – yum! We also made a rustic ratatouille with zucchini, eggplant, and red pepper. Finally, for dessert, I made a buttery apple tart that paired perfectly with Josh’s homemade vanilla ice cream. We had prepped most things the night before so the dinner was relaxing for all of us, and we were able to enjoy our company.

Going back to the CSA shares, Josh picked up our produce last week before he and Lisa went to the Roger Waters concert at MSG, but I was too lazy to take pictures and post. I had met them for dinner before the show, and then afterward I went home to pack since we left for San Francisco the next day. Now that we’re back, with no travel planned for another month, I hope to get back on track with everything.

This week Josh and I met up to get our share together, which was good because even though the veggie side was a bit light, we got a ton of fruit. This week our vegetable share contents included:

Radishes – 5 each
Broccoli – 1 each
Greens  – 1 lb
Fennel – 1 each
Squash – 2 lbs
Turnips – 5 each

Radishes, kale, turnips, squash, broccoli, fennel

The original list also said onions, but we didn’t see any at the pickup site. For the greens, we got kale, which we absolutely love. I made a huge batch of kale chips last night and we gobbled them right up. The secret is to make sure you salt them liberally before putting them into the oven. For the squash, we picked up a large zucchini because those are heartier and last longer in the fridge. The broccoli is a new item for us, and although it’s quite small, I can’t wait to see how it tastes.

For the fruit, we’ve just been getting tons of apples and our fridge is totally packed. I see a lot of apple pies, apple tarts, and apple chips in our future. This week our fruit share contents included:

Macoun Apples – 4 3/4 lbs
Seckle Pears – 1 quart
Honey Crisps Apples – 2 lbs

Apples and little pears

We now also have tons of these little pears, and a few quarts of plums as well leftover from previous weeks. Anyone know of any good recipes I could try?

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