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Mpls, MN, United States

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Wednesday, July 31, 2013


Tonight I consulted my blog because I remembered writing about burning my hands on hot peppers years ago. Since then, I've been good about wearing gloves when I cut chilies, but tonight David used the knife I'd used on the jalapenos to cut tomatoes--and then apparently touched his temple near his eye, as suggested by the burning he noticed moments later. It turns out the blog post wasn't that helpful; I'd already had David smear sour cream on the spot, and I don't think he was too inclined to add more condiments!

We're back in the height of CSA season. Friends here in HR are farmers, and we got in on their first attempt at a CSA. Because they're new to it, they're calling it the "Black Market CSA" and it's limited to only a few people. It started a bit slow, but has been great fun--and the past few weeks, has provided a TON of veggies. New (or at least newish) to me discoveries this year have included collard greens, bok choy, fresh fennel, fava beans, and rainbow chard. We've been eating the greens in two primary forms: earlier in the spring, cooked in homemade peanut sauce and served over brown rice; and recently, whizzed into green drinks with fresh and frozen fruit. David is a good sport about the latter; I haven't really relished them yet but choke them down because they're good for me.

I do, however, relish meals like the ones I made Monday and Tuesday nights:

Monday: Salad with roasted beets, spicy candied pecans, sweet onions, and chevre; fava beans with caramelized onions and fennel; baba ganoush; and a whole roasted clove of garlic, served with French bread, olive oil, balsamic vinegar, and kalamata olives. For dessert (not pictured), baklava! I'd never made baba ganoush, and wish I hadn't put in as much garlic; we got more eggplants yesterday, so I'll probably roast them and throw them in with the existing dip to tone it down a bit. I also screwed up the baklava by pouring the syrup over it before it had cooled; thankfully, 35 minutes in the oven the next day at 275° crisped it up.

Tuesday was more familiar territory: Zucchini and pattypan squash patties (with the aforementioned jalapenos), steamed string beans, and Greek salad. Patties like these (which I've mentioned here before) are one of my summer standbys, especially when we have a CSA. They're great for using up everything from squashes to sunchokes--I just grate/process the vegetables (squeezing out the excess liquid), and throw in a chopped onion, a binder of some sort (eggs, flax seed gel, and/or--as I had to last night--sour cream), something starchy (crumbs of crackers, bread, cereal, chips, etc.), cheese if I have it, and seasonings (including herbs). It's good fried or baked like a casserole.

I have more beets, heirloom tomatoes, and chilies to use. The first two will be easy; anyone have a good recipe for Anaheim peppers?

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