Another week of glorious CSA goods.
- Kale – the 6 yo eats kale in the form of chips, I will make kale chips (again)
- Spinach – Roasted in the oven with just a bit of garam masala sprinkled on top
- Cilantro – combined with the tomatoes below for some salsa
- Tomatoes – Roasted and made into salsa (see Cilantro)
- Potatoes – I think I’ll use these in this month’s secret Recipe Club recipe, so I can’t tell you yet (it’s a secret)
- Cucumbers – These delights have already become a batch of the Homesick Texan‘s Mustard pickles
- Snap peas – these guys are for snack time
Also pictured above: two ice skating ducks (not for consumption)
This or something quite similar is the usual result when I want something home-cooked that’s still fast and easy to put together. And it’s support for keeping my pantry well stocked, as everything here came right from it.
Black Bean Soup
- 2 cans black beans, rinsed and drained
- 1 can tomatoes diced, with juice
- 1 T tomato paste
- 1/4 C onion
- 2 T olive oil
- 1 clove garlic, pressed
- 1 heaped t cumin
- 1 t chili powder
- 2 C beef broth
Saute onion and garlic in olive oil in a soup pot until soft. Add cumin and chili powder, stir for 30 seconds, then add everything else. Bring to a boil, then turn the heat down. simmer for 10-15 minutes and serve. Taco chips, sour cream, and avocado would all be delightful on top.
This week marks the last week for corn, but the first week for potatoes. Mixed emotions!
- Sweet potatoes and white potatoes – I’m going to let these guys sit in the pantry this week. I’ve got a lot of food to eat that will perish before them.
- Corn – To the freezer with you, to savor later in the fall
- Bell peppers – snacking, cole slaw
- Hot peppers – cole slaw, cornbead, omelettes
- Carrots – I’m going to try to make some carrot bars or muffins. These are starting to pile up and I need to use a bunch of them in one shot.
- Tomatoes – Roast for pasta
- Apples – make sauce and/or freeze
- Pears – These juicy delights are for snacking
CSA? Is it really you!!? I’m so thrilled to see you again!!
After being in North Carolina for two weeks of pickups (thanks to lovely friends and neighbors for covering for me) I finally got to go back and pick up my CSA again.
- Tomatoes – Chopping for taco salad
- Hot Peppers – Chopping for taco salad and including in beans and rice
- Parsnips – Roasted with thyme
- Melon – Eat with mint from my garden
- Corn – On the cob for kids, included in cornbread, corn salsa
- Peaches – Eating, freezing
- Plums – Eating, making a plum cake from the Hayday Market Cookbook – will let you know how it turns out.
Salsa, like bruschetta, is another one of those things that is a “throw it all in there” kind of affair. Sometimes, if I have a lot of time, I actually peel the tomatoes. But not today.
- 4-5 medium tomatoes, chopped
- 1 medium onion, chopped
- 3-4 jalapenos, seeded and minced
- salt to taste
Mix all together. Let it sit for a couple hours before serving with chips. You could also add a can of black beans (drained) or some corn to this if you have some. A couple dashes of Tabasco probably wouldn’t hurt either.
Note that if you don’t remove and discard the seeds, your salsa will get super runny. I like to take all this runny stuff at the end of the salsa batch, freeze it, and add it to my next pot of chili or other tex mex type soup.
I’m sure that most people already have a version of this in their repertoire. I’ve certainly eaten gallons of it throughout the summers of my recent past. It’s just so good and easy. It makes a perfect appetizer, delicious lunch, and even a savory breakfast. This is more of a “throw in whatever you have” kind of a thing, but here’s my basic version to get you started.
- 3 medium tomatoes, chopped
- 1 – 2 cloves garlic, chopped finely*
- 2 – 3 T fresh oregano, chopped**
- salt to taste
- olive oil to taste (like 3 T or so)
Mix everything together in a bowl. Serve over toast (or crostini if you want to be fancy). It will get all soupy from the tomato juice and I like to use really dry toast to soak up all those garlicky juices.
*You can also add some chopped onion if you like
**Most any herb would work well here. Basil is especially good. I just have ten tons of oregano in my garden.
I was lucky enough to not only get my regular CSA share this week, but also about 13 home grown tomatoes generously donated by my mom.
- Tomatoes – Salsa, bruschetta, sliced on burgers, BLTs, in Mac & Cheese, and sauce. I’m having a tomato party this week.
- Onions – Pantry, as always, but also in salsa and on burgers
- Carrots – Going to experiment with my summer squash fritter recipe to see if I can add some carrots to this as well…
- Cantaloupe – Cut into chunks and eaten with mint from my garden
- Zuke – I know I keep doing the same thing with these guys (fritattas and fritters), but they’re sooo delicious.
- Peaches – These have worked out so deliciously in my post workout smoothies, I’m going to keep peeling and freezing these as long as we get them
- Blackberries – These, sorry to say, did not survive the trip home. Ate them all on the way. They were delicious.