What I Got – Week 8 2019

Back row, left to right: Escarole, Red Butterhead Lettuce, Fennel

Front row, left to right: Broccoli, Cheddar Cauliflower, Blueberries, Yellow Peaches, Yellow Straightneck Squash, New Red Potatoes

What I’ve Planned – Week 7

Even though there’s not nearly as much lettuce to eat this week, you’ll still notice a few salads in the mix this week.

Here’s what I have planned:

  • Beet quinoa salad, one of my very favorite beet recipes, although I might change up the dressing for a more simple citrus vinaigrette
  • Garlic tofu stir fry with Bok Choy and other frozen stir fry mix veggies that have been hanging out in the fridge for too long. I’ll top it with this easy but tasty brown sauce,
  • Kale and Potato Bowl. According to the original recipe, this is not a salad, it’s a bowl.
  • Farro salad with kale. Does it still count as a salad if it’s a grain salad? I’ll make this salad more summery than autumnal by tossing in whatever fresh cherries we have left by this point in the week.
  • Beef and broccoli. Although I will use very thinly sliced elk roast, I’ll follow a recipe similar to this one.
  • Blueberry muffins! I’m sure these will be delicious no matter what recipe you might choose to use. I might try the one from Bravetart.

Since I’m posting this a bit later than usual, I can shared that we’ve already enjoyed a paella with the peas both from our basket and from our backyard garden! I made a few changes to the original recipe, including swapping fish fillets in for the clams and cooking the seafood a bit longer at the end (closer to 20 minutes for the fish) to make sure everything was fully cooked. This overcooked the shrimp, so for future recipes, I’d probably simmer the fish and peas in the middle step when the rice was cooking, and then just steam the shrimp at the end for 5 minutes as directed.This enormous pan of paella (note that it almost stretches the full width of my stove) will keep us in leftovers for the week!

Paella enjoyed al fresco with a glass of white wine is a good way to chase away the Sunday Scaries.

What I Made: Blueberry Buckle

My recipes seem to come with lots of lessons learned recently (see Zucchini Cake for harsh example). This week’s lesson is: don’t start a recipe before you’ve had your coffee.  Your insufficiently-caffienated self might read “sugar” as “butter” and wonder why creaming shortening and butter doesn’t really work.  This was made more dramatic by having already added the last egg in the house, so it was either make another run to the corner store or scoop out what appeared to be the excess and hope for the best. After clearing my head with that much needed cup of joe, I opted for the latter, removing what I hoped was around 3/4 cup of butter and replacing it with the appropriate 3/4 cup of sugar.

Mix together the wet ingredients (PLUS SUGAR), add the dry ingredients, and fold in blueberries.  Then mix together the crumb topping until it is combined into a fine crumb, and spread it over the cake.  It bakes up in about 45 minutes.  I found it hard to test doneness with a toothpick, because I always hit a blueberry.  So much for the toothpick “coming out clean”; it always came out purple! After a few tries, you may have to trust your baking instincts.

The buckle turned out fine, even if it didn’t buckle, and made a nice breakfast treat with last week’s blueberries.

BlueBuckle

 

In addition to items that can stand on their own as snacks or simple sides, these mid-summer items also store better for longer periods.  You’ll notice in the next few weeks that I’m still using ingredients from previous week’s baskets.  It’s also because I can’t eat it all fast enough to keep up!

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What I Made: Blueberry Muffins

I’m not a morning person.  Okay, that’s an understatement.  But honestly, by the time I get myself moving in the morning, I might have had time to grab a cup of coffee but there’s no way I’ve been awake enough to eat anything.  Out of necessity, I’ve become a connoisseur of  work-appropriate breakfasts.  Yogurt and granola, yes.  Blueberry pancakes, no.  (May have been some trial and error involved in this…)

Muffins are mainstays of the office breakfast.  Bring multiple and share or, you know, don’t!

 

I used up some of the blueberries making the aforementioned pancakes, but only needed about a cup here.  It doesn’t matter if they’re a little bruised or overripe, they’ll get mixed in and you’ll never know.

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Add wet ingredients (sour cream or plain yogurt, oil, egg) to the dry ingredients (flour, sugar, baking soda, cinnamon).

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Fold in the blueberries.

BlMuffn3You’ll note this mix is VERY stiff, almost like cookie dough.  It cooked up less dense, but I’m wondering if using plain yogurt might have made for a lighter muffin. They bake in a 400 degree oven for 15-20 minutes.

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Regardless, the finished product is both beautiful and tasty.  Enjoy!

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What I Got: Week 6

This week’s basket was quite a haul.  I’ll start posting quantities so you can get a better idea of just how much this is.

week6

Back row: Blueberry jam (8 oz), blueberries (1 pint), green kale, bulls blood beets, red leaf lettuce, 8-ball zucchini (6).
Front row: Peaches (5), green bell peppers (4), heirloom tomatoes (2), bicolor sweet corn (6 ears), gold zucchini (2), and an asian cucumber (although it really looks like a regular cucumber to me, especially when compared to the bumpy, curved one I got last week).