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Cooking From Your CSA Box (Or, Seasonal Cooking)

Cooking From Your CSA Box (Or, Seasonal Cooking)
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  • Post #211 - August 18th, 2020, 12:05 pm
    Post #211 - August 18th, 2020, 12:05 pm Post #211 - August 18th, 2020, 12:05 pm
    The Cauliflower Feta Orzo salad, day 3. Improved with a more liberal sprinkling of feta and some Greek dressing. The damn kale is even more perky than when I started. :x

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    -Mary
  • Post #212 - August 19th, 2020, 10:20 pm
    Post #212 - August 19th, 2020, 10:20 pm Post #212 - August 19th, 2020, 10:20 pm
    The GP,

    If you had your choice, would you skip the kale?

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #213 - August 20th, 2020, 7:44 am
    Post #213 - August 20th, 2020, 7:44 am Post #213 - August 20th, 2020, 7:44 am
    Cathy2 wrote:If you had your choice, would you skip the kale?

    Skip the kale in the CSA? No. I just need to find a better way to cook it.

    Parsnips, however, I would skip. And green peppers, but our neighbors like them so I can give them away. :-)
    -Mary
  • Post #214 - August 20th, 2020, 7:54 am
    Post #214 - August 20th, 2020, 7:54 am Post #214 - August 20th, 2020, 7:54 am
    The GP wrote:
    Cathy2 wrote:If you had your choice, would you skip the kale?

    Skip the kale in the CSA? No. I just need to find a better way to cook it.

    Parsnips, however, I would skip. And green peppers, but our neighbors like them so I can give them away. :-)


    I’ve sliced parsnips up like French fries and grilled them in a pan (baking would work as well) with fry seasoning and my stepsons couldn’t taste the difference. They were delicious!
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #215 - August 20th, 2020, 8:01 am
    Post #215 - August 20th, 2020, 8:01 am Post #215 - August 20th, 2020, 8:01 am
    It seems many people don't care for parsnips, turnip, rutabaga. I grew up with them, so are near and dear to me. The best ways for non-believers is to put them under a pot roast or roast chicken and let them soak up the juices that will make them tender and tasty. All roots are good in various soups also. Roots make the world go around.
  • Post #216 - August 20th, 2020, 8:07 am
    Post #216 - August 20th, 2020, 8:07 am Post #216 - August 20th, 2020, 8:07 am
    boudreaulicious wrote:I’ve sliced parsnips up like French fries and grilled them in a pan (baking would work as well) with fry seasoning and my stepsons couldn’t taste the difference. They were delicious!

    Over in the My first CSA delivery thread, I had posted about parsnips and you suggested that. They were good when warm, but were still parsnips. :roll:

    As to PuckJam's comment, I love rutabaga! Mashed with a ton of butter, salt and pepper. So good! Maybe I should try parsnips that way...
    -Mary
  • Post #217 - August 20th, 2020, 9:24 am
    Post #217 - August 20th, 2020, 9:24 am Post #217 - August 20th, 2020, 9:24 am
    How appropriate! :lol:

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    -Mary
  • Post #218 - August 20th, 2020, 1:07 pm
    Post #218 - August 20th, 2020, 1:07 pm Post #218 - August 20th, 2020, 1:07 pm
    I love the Japanese turnips you can get at the farmer's market. I've also grown my own. I get my seed from Johnny's. I also love parsnips, and I like, but don't love rutabaga. I have several recipes that are good for using up bits and pieces of veggies such as that. Vegetarian shepherd's pie, vegetarian curry, and vegetarian chili are good for that. I also make pasta primavera probably once a week. I use Japanese turnips in it a lot. Rutabaga and parsnips would not work as well for primavera. Rutabaga and parsnips take forever to grow, but there is still time to grow some Japanese turnips. Nichols and Henry also have lots of different kinds of root vegetables at the farmers market. Parsnips, turnips and rutabaga keep in you fridge for at least two months.
  • Post #219 - October 19th, 2020, 11:50 am
    Post #219 - October 19th, 2020, 11:50 am Post #219 - October 19th, 2020, 11:50 am
    We got a pound of Concord grapes in our CSA box recently. It didn't seem like enough for jam/jelly or pie so I settled on muffins. Recipe

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    These have wonderful grape flavor, but the muffin is kind of boring. One idea was add some lemon zest. I also thought a mix of all purpose and wheat flour might help. Or maybe just more grapes? I bookmarked two recipes with different versions of cornmeal cake. If I get more Concord grapes, I'll give one of those a whirl.
    -Mary
  • Post #220 - December 2nd, 2020, 12:00 pm
    Post #220 - December 2nd, 2020, 12:00 pm Post #220 - December 2nd, 2020, 12:00 pm
    The squash was starting to pile up from our CSA. I thumbed through the first Smitten Kitchen cookbook and decided on the Butternut Squash and Caramelized Onion Galette. The recipe in the cookbook is for a larger galette. I made two from the recipe.

    The crust looks a little wonky because I melted some butter in the pan where I had caramelized the onions instead of an egg wash.

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    Delicious result.

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    -Mary
  • Post #221 - December 2nd, 2020, 12:10 pm
    Post #221 - December 2nd, 2020, 12:10 pm Post #221 - December 2nd, 2020, 12:10 pm
    Next up, the spaghetti squash. The recipe also came from the Smitten Kitchen Cookbook and does not have an online link. Essentially, the cooked squash gets seasoned with lime juice and a chili powder/cumin/coriander/salt mixture. Tacos were layered with this mixture, black beans, cilantro, onion, queso fresco and avocado. The seasoning on the squash was pretty mild so a splash of green hot sauce from La Principal in Evanston amped it up.

    Mise en place.
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    Get in my belly.
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    -Mary
  • Post #222 - January 14th, 2021, 11:37 am
    Post #222 - January 14th, 2021, 11:37 am Post #222 - January 14th, 2021, 11:37 am
    The potatoes from the CSA were sitting unused and starting to sprout. I already had some mushrooms in the fridge and ordered more from River Valley Ranch because, well, just because. That is one of my faults in that I'll buy things that sound good but not have a plan. I thumbed through some cookbooks and found a wild mushroom shepherd's pie in one of the Smitten Kitchen books. Perfect way to use both ingredients! The mushrooms were a mix of cremini, shitake, oyster and white button. This was a hearty, filling dish.

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    -Mary
  • Post #223 - January 14th, 2021, 11:58 am
    Post #223 - January 14th, 2021, 11:58 am Post #223 - January 14th, 2021, 11:58 am
    The GP wrote:The potatoes from the CSA were sitting unused and starting to sprout. I already had some mushrooms in the fridge and ordered more from River Valley Ranch because, well, just because. That is one of my faults in that I'll buy things that sound good but not have a plan. I thumbed through some cookbooks and found a wild mushroom shepherd's pie in one of the Smitten Kitchen books. Perfect way to use both ingredients! The mushrooms were a mix of cremini, shitake, oyster and white button. This was a hearty, filling dish.

    Yeah . . . that looks great, and a really resourceful use of what you had on hand (and what you couldn't resist ordering more of :D).

    =R=
    By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

    Every human interaction is an opportunity for disappointment --RS

    That don't impress me much --Shania Twain
  • Post #224 - January 14th, 2021, 5:17 pm
    Post #224 - January 14th, 2021, 5:17 pm Post #224 - January 14th, 2021, 5:17 pm
    Since we are in the middle of the Western Mexico growing season, we have been receiving 15-20 of free surplus produce. Each week a friend donates $5 for a trunk full of produce and distributed it all around the community. The positive is the cost. The negative is that there is no control over how much you get and the product you receive.

    Last week, we were inundated with ... parsley. Parsley is generally rare around these parts as 90% of the people are buying cilantro for Mexican dishes. So we made up some tabbouleh using barley which I had in my pantry.

    With the rest of the vegetables, I have been making a lot of soups. I do not have the freezer space to freeze anything.
  • Post #225 - May 21st, 2021, 12:00 pm
    Post #225 - May 21st, 2021, 12:00 pm Post #225 - May 21st, 2021, 12:00 pm
    Tomato Mountain, our CSA, has changed their model so that subscribers can choose their box contents each week from whatever is being offered. Subscribers can also set their profile of likes and dislikes. I'll not see a parsnip from them unless I choose it! I really like this feature. The drawback is that sometimes I don't understand how much a pound of something is. It's a good thing we like salads in our house because I ended up ordering over two pounds of mixed lettuce. That's a lot of lettuce!! Meanwhile, the pound of asparagus this week was five large purple stalks. I won't tell Mr. X about those... ;-)
    -Mary

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