What I Made – Week 24

I’m still getting back in the swing of things after more than a week of vacation. We did pretty well using up our veggies and working through what has been hanging around in the crisper drawer for a while.

These teriyaki mushrooms with sauteed bok choy and hon tsai tai are supposed to be served over udon noodles, but of the three grocery stores I went to this week, none had the 100% buckwheat variety in stock. These are black bean noodles, which have a somewhat grainy texture but a pretty good flavor, especially when combined with the stir fry sauce.


I’ve made this fajita chicken salad in more attractive forms, but it still tastes great. I missed all the warnings about reserving half the mixture for marinade and half to use as dressing, but I cooked poblanos and onions in a pan, and just poured the “contaminated” sauce on towards the end of cooking to add all the flavor back in.


These white sweet potato gnocchi have 4 ingredients – roasted and puréed sweet potato, salt, an egg yolk, and flour! It’s all combined until no longer sticky, rolled out gently and cut, then boiled in salty water until they float. I’ve made a lot of gnocchi that turn out gummy and tough, but these were pretty close to ideal texture. I chalk it up to more luck than technique… To make it a meal, I tossed them in brown butter and added some chicken breast and chives.

We also had roasted acorn squash (split in half and rubbed with olive oil, salt and pepper, and roasted cut-side down at 450F for 25 minutes) stuffed with a wild rice blend mixed with hot Italian chicken sausage, goat cheese, and Craisins. The menu is certainly starting to look like Fall!

What I Got – Week 22

Clockwise from left: Bartlett Pears, Poblano Peppers, Green Acorn Squash, Red Leaf Lettuce, Green Cabbage, Green Mizuna (spiky greens under the cabbage) another head of Red Leaf Lettuce, Yukon Gold Potatoes, Ginger, Red Okra, Red Raspberries, Red Onions

What I’ve Planned – Week 18

This Labor Day weekend involved a lot of chores for us: staining the deck, doing yard work, and drying or canning our bounty of fruits and veggies (including the peaches, tomatoes, and jalapeños we got this week!).

I also shredded and froze the last of our summer squash, and made a curried corn soup to freeze so we can enjoy its bright flavors in the depths of winter!

In addition to a few recipes I didn’t get around to last week, here’s what I’ve planned for the week ahead.

  • Smoked ribs and roasted potatoes

What I Made: Zucchini Fritters with Chipotle Lime Mayo Sauce

This was another great recipe suggestion from my cousin Anna. Thank you, Anna! She suggests it as an appetizer, but if you lack impulse control like I do, it could be a whole meal.

The zucchini is shredded, then combined with diced onion, flour, and an egg to make a loose batter that reminded me of the texture and consistency of a fish cakes, for example.  The mixture does hold together, but is still somewhat liquid. The dipping sauce is an easy combination of your favorite store-bought mayonnaise, chipotle powder, chili powder and lime juice.  I went heavier on it than I probably should have when I was serving myself, but the spicy, creamy texture is so yummy with the crispy crunch of the fritter.

ZuccFritters

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What I Made: Shrimp Fajitas (Sorry Grandma)

My Grandma is a faithful reader of CSA in the City, and each week when I talk to her, she lets me know which recipes looked good, and which did not. You see, Grandma is not a shrimp fan (she’s allergic, so you can’t blame her). The last few times I made a recipe with shrimp, Grandma made sure to tell me everything I posted that week looked good, except the shrimp. So with apologies to Grandma, here’s another shrimp recipe, this time with a Southwestern flair.

The shrimp marinate for a while in a mixture of lime juice, chipotle peppers and adobo sauce (buy one of the small cans at the store) and some garlic and cumin. I don’t have a grill, so I cooked them in a skillet on the stove. Then, I sliced this week’s red onion with some of last week’s green bell peppers.  They got a quick toss in the leftover shrimp marinade and were sautéed until done.

ShrimpFajitas

 

Wrap them in a tortilla and eat them just like this, or top your fajitas with whatever you’d like: cheese, lettuce, salsa, etc.  Continue reading

What I Got: Week 9

Week9
Cantaloupe, Charentais French melon, red onion, Malabar spinach, Hungarian hot wax peppers (5)
Green zucchini (5), peaches (5), red tomatoes (3), Early Gold apples (3), yellow wax beans (2 pounds), grape tomatoes (1 pint)

This week may be a bit light on recipes, since there’s a lot in this basket I can eat plain or in a simple preparation, no recipe needed.