Sunday, September 7, 2014

Roots and Shoots Farm - 11th Week of CSA Food 2014


We have had our Roots and Shoots Farm CSA basket from week 11 for ten days now. Although we have been eating out and enjoying other market produce, the basket is getting fair attention and plans are being made for it all.

I did not take as many pictures of our dishes as I have the prior month. There are a few included here.  Just try to imagine it all, though!

Parsley - I used a good part of it in my Italian Meatball recipe. The darling son used some for the broccoli soup.  I plan to clean the rest, chop it and freeze it.

Swiss chard - I have a special friend who needs good food to help her body feel good as you faces monumental health challenges.  I will be gifting her some lentil soup with Swiss chard on my next visit.

Romaine - we used this head last weekend for one of our favourite salads.

Carrots - we have been eating these sweet treats raw.  I have a blue cheese dip in the fridge whenever that bite needs a 'pow'. The remainder were roasted and used in a Roasted Carrot and Coriander Soup.

Broccoli - the darling son made a Broccoli, Red Onion and Dill Soup.

Tomatoes - they have been used in a big Greek Salad and also on sandwiches.

Cucumber - we used it in our big Greek salad.

Potatoes - we served them as baked potatoes at a dinner party.  Butter, sour cream, chives, bacon. The whole dreamy messy business.  I microwave the potatoes first until they are done 3/4's and then put them on the BBQ to finish and get a crispy skin.

Sweet peppers - the red one was used in the zucchini fritters.  The other two remain.  I haven't made green pepper steak in ages.  It will happen on a cool day when we want hearty food.

Onions - we used the white one in our penne pasta dish.  The red one has been used in our big Greek salad and in the Broccoli, Red Onion and Dill Soup.

Beefsteak tomato - we used him in a pasta dish.

Kohlrabi - it was pickled.

Music garlic - we used the garlic in two soups, the penne pasta, the bowtie pasta and also when pickling the kohlrabi. Garlic keeps so well, I am not worried about how long it hangs around.  This is my 36th garlic for 2014.  The third one in my CSA baskets.  I have been buying garlic as I see them at farmers' markets and festivals.  I plan to cellar about 50 heads over the winter.

Zucchini and summer squash - they were all used for zucchini fritters.

THE PARADE OF FOOD DISHES

Broccoli, Red Onion and Dill Soup

Penne Pasta. The beefsteak tomato was peeled, slightly seeded and then added into the pan with the onions, garlic and kale for a hint of a tomato flavour.  We actually used a small jar of our homemade basil pesto on the penne and tossed in some oven-roasted Roma tomatoes. Garnished with toasted pine nuts and Parmesan cheese.

Mama Alberta's Italian Meatballs -  I used my favourite recipe.

Roasted Carrot and Coriander Soup

Pickled Kohlrabi - - I used Linda's recipe on Garden Betty. I hope they turn out. They are still in pickling mode for a few more days.
Zucchini Fritters.  I used Smitten Kitchen's recipe for inspiration.  I use less flour, added bits of red pepper and also cilantro.  They ended up being served up with pico de gallo, avocado whip, sour cream, sriracha.

Bowtie Pasta - Used a clove of garlic in the homemade basil pesto. (Basil and tomatoes are from our garden.) 
Lentil Soup

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