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taylweaverShare #6 had some good things in it. Unfortunately, a number of them went bad much more quickly than I expected them to.
Here's what happened to Share #6:
The chard got used last night as a bed of greens under poached eggs. I sauteed it with garlic.
The ears of corn got used for a small Shabbat dinner a week and a half ago. Not all of them got eaten. I got through most of the leftovers, though.
Half a summer squash got sauteed and mixed with pasta. The other one and a half died far more quickly than I expected, so I never got to eat them. I think they were picked before the hurricane, so they'd already been hanging around for the better part of a week before I got them. And that was the last of the CSA summer squash for me this year.
The tomatoes: hmm... I think one died, one got eaten raw, and one got used to make a sort of tomato sauce to put on my pasta.
The cucumbers got eaten raw, as did most of the peppers. One of the green peppers had some unexpected heat to it, which made it useless to munch on (at least for me), but I cooked with it when I made the poached eggs. (See below)
The eggplant got roasted with some zucchini from the supermarket. (Had I realized the CSA squash was on the way out, I would have used that instead.) It came out pretty yummy.
New recipes/experiments:
1. Roasted eggplant worked really well. Olive oil, salt, pepper, into the oven at 500-ish for a while.
2. Poached eggs with sauteed green pepper on a bed of chard: I got these little silicone egg holders so my poached eggs wouldn't lose half their whites in the water. I wanted to get rid of that pepper, so I sauteed it, and put it beneath the raw eggs so that it cooked into the bottom of the whites. Then, all of it went onto a bed of chard sauteed with garlic.
Unfortunately, the chard was very much on the way out, the garlic burned, and I had too many flavors going on to really figure out what I did and didn't like.
And now for this week's share:
- 3 small carrots
- 7 small beets
- 2 jalapenos
- 3 small peppers
- 1 winter squash
- 6 leaves of collard greens
- 1 bunch of sweet potato greens
- 1 fennel
- 1 eggplant
Thing that went into the swap box (first time I swapped!): fennel
Thing that came out of the swap box: more carrots. Magic.
Thing I considered putting in there but didn't: beets. I should really learn how to do something yummy with them.
Things I'm excited to try out: collard greens and sweet potato greens
Thing I have no idea how to cook: winter squash. Should be interesting.
Here's what happened to Share #6:
The chard got used last night as a bed of greens under poached eggs. I sauteed it with garlic.
The ears of corn got used for a small Shabbat dinner a week and a half ago. Not all of them got eaten. I got through most of the leftovers, though.
Half a summer squash got sauteed and mixed with pasta. The other one and a half died far more quickly than I expected, so I never got to eat them. I think they were picked before the hurricane, so they'd already been hanging around for the better part of a week before I got them. And that was the last of the CSA summer squash for me this year.
The tomatoes: hmm... I think one died, one got eaten raw, and one got used to make a sort of tomato sauce to put on my pasta.
The cucumbers got eaten raw, as did most of the peppers. One of the green peppers had some unexpected heat to it, which made it useless to munch on (at least for me), but I cooked with it when I made the poached eggs. (See below)
The eggplant got roasted with some zucchini from the supermarket. (Had I realized the CSA squash was on the way out, I would have used that instead.) It came out pretty yummy.
New recipes/experiments:
1. Roasted eggplant worked really well. Olive oil, salt, pepper, into the oven at 500-ish for a while.
2. Poached eggs with sauteed green pepper on a bed of chard: I got these little silicone egg holders so my poached eggs wouldn't lose half their whites in the water. I wanted to get rid of that pepper, so I sauteed it, and put it beneath the raw eggs so that it cooked into the bottom of the whites. Then, all of it went onto a bed of chard sauteed with garlic.
Unfortunately, the chard was very much on the way out, the garlic burned, and I had too many flavors going on to really figure out what I did and didn't like.
And now for this week's share:
- 3 small carrots
- 7 small beets
- 2 jalapenos
- 3 small peppers
- 1 winter squash
- 6 leaves of collard greens
- 1 bunch of sweet potato greens
- 1 fennel
- 1 eggplant
Thing that went into the swap box (first time I swapped!): fennel
Thing that came out of the swap box: more carrots. Magic.
Thing I considered putting in there but didn't: beets. I should really learn how to do something yummy with them.
Things I'm excited to try out: collard greens and sweet potato greens
Thing I have no idea how to cook: winter squash. Should be interesting.
