CSA Weeks 6 and 7

I've always enjoyed eating.  Sometimes too much.  USUALLY too much.  But never have I enjoyed cooking so much.  If anyone had told me I would enjoy this whole CSA experience this much, I'd have thought they were a total fruit loop.  Maybe it's just because I feel more... I don't know... involved?  Actually going to the farm to get the food and stuff.  Maybe it's just because it's so fresh and flavorful.  Maybe it's because I've been eating 99% vegan so there's no guilt.  Whatever it is, I'm loving it!

Week 6:  Potatoes, mint, yellow squash, patty pan squash, red and green tomatoes, turnips, cabbage (AGAIN), tomatillos, zucchini, bell peppers, eggplant, chard, and kale.
Tomatillos
I had heard of tomatillos, and maybe I'd even unknowingly eaten them before, but I certainly had never bought them or cooked with them.  I honestly had no idea what to do with them.  I googled, and just about every recipe that came up was some kind of salsa or verde sauce, but then a friend sent me the link to this recipe.  Sounded good to me!  I couldn't find the chiles in adobo sauce at my regular grocery, so that gave me an excuse to go into that little Mexican grocery in town that I'd never been to.  I had been curious about it but never went in because from the street it looked pretty shady.  Yeah, it was no better on the inside, but they had what I needed so it was all good.

BEST CHILI EVER!!!
I still had beets from the previous week to use up, so I made this beet and berry smoothie again.  This time I added a little bit of agave nectar and it made all the difference in the world.  It was still kinda pulpy, so maybe if I ever make it again I'll steam the beets first.  Maybe that'll make them blend a little smoother...

If nothing else, at least it's pretty!
The chili had a very close runner-up as my favorite meal this week.  Another friend sent me a link to this avocado sauce, and it sounded like it would pair perfectly with "zoodles" (zucchini noodles)!  The sauce was absolutely decadent.  I didn't use the oil that the recipe called for, and it was a little bit thick, so I just added another splash of lemon juice.  PERFECTION.


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Week 7:  Yellow squash, zucchini, potatoes, eggplant, tomatoes, purple sweet peppers, blueberries, cabbage (yes... again... will this stuff ever go out of season???), okra, and jalapenos.  No greens!  :(  It has finally gotten too hot.
The biggest, fattest, juiciest heirloom tomato ever..
The only way to eat an heirloom--on whole wheat with Vegenaise and a slice of cabbage.  Everything comes with a side of cabbage these days.
I really wasn't feeling very creative this week.  I actually made a lot of repeat stuff.  I had an eggplant/squash marinara again, the zoodles with avocado sauce again, baked potatoes, roasted veggies, salads... basically anything easy simple as I've been pretty distracted by life this week.  I did do one new thing this week though!  Mashed turnips!  Made just like mashed taters and OH SO GOOD!  And this isn't anything new, but I did use some CSA ingredients in it.

Paella primavera:  Best enjoyed on the deck with a Heineken.
I'm 1/3 of the way through our 20 week program, and I'm already dreading it coming to an end!

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