Wheeew….. Summer has gotten away from me again… with vacations, yard work, gardening, mixed with a a little job hunting, I have neglected to document my CSA (I always think I can remember and come back to it… that just doesn’t work) …
Well I thought it would be a bumper crop this year and as I sit here drinking my coffee, surrounded by massive amounts of veg (peppers, tomatoes, potatoes, kale , lettuce, apples, kohlrabi) I am not wrong. The inventory has backed up and for the past week, while the hubby is in England, I have been making myself eat fresh all week. I have made a bit of a dent. But as always there is some that goes to waste. A CSA from Jubilee farm always delivers (except that one year… and well its Seattle … the sun only visits occasionally).
Here’s the bounty I received this week:
- nice big bag of fresh greens
- small, but still ample, bag of fresh basil
- lovely yellow tomatoes
- bag of garlic bulks
- 3 yellow zucchini
- 2 large ?English? cucmbers
- onions (including one red)
- purple cabbbage
- huge, huge bunch of carrots
- 1 large bunch of dino kale ( i like this kale more that the white Russian since its easy to trim and has more greens )
- 2 purple kohlrabi
AND the recipes….
I think i mentioned that I “rediscovered” the Moosewood cookbooks… well I found The Enchanted Brocoli Forest and made this since it used up some of my potatoes, carrots, onions, tomatoes and celery. It’s so delicious and hearty, yet somehow still magically light. Perhaps because its vegan?
Galician Garbanzo Soup, Serves 6
- 3 – 15oz cans Garbanzo beans (I used dried (2c), precooked slightly in a pressure cooker)
- 4 1/2 cups water
- 1 T olive oil
- 2 cups chopped onion
- 6 cloves garlic, minced
- 1 small potato, diced
- 1 med carrot, diced
- 1 stalk celery, diced
- 1 1/2 tsp salt
- 1 bay leaf
- 2 tsp dry mustard
- 2 tsp ground cumin
- 2 tsp dried basil
- black pepper to taste
- cayenne pepper to taste
- 1/2 cup peas (fresh or frozen)
- 3 T red wine vinegar
- 1 med ripe tomato, peeled, seeded & minced
- Puree 2/3 of the cooked (or drained and rinsed) garbanzos in a blender with 2c of the water. Set aside.
- Saute onion, 1/2 the garlic, potato, carrot and celery in olive oil on med heat in the bottom of your soup pot for ~10 minutes.
- Add the garbanzo puree, all the seasonings and the rest of the water. Simmer gently for ~ 30 minutes, stirring occasionally.
- Add remaining garlic, peas, tomato, vinegar. Simmer ~5 minutes. Enjoy!
Beet Salad, serves 4
I was a little leery of this at first; beets + mayo + egg??? But it was so delicious, so surprising and I have a new found love for dill as a spice.
- 8oz (250g ) cooked beets, diced
- 1/2 c mayo
- 1 T lemon juice
- 2 T chopped dill
- 1 T French mustard
- 4 hard-boiled eggs
Fold beets into mayo w/ lemon juice, dill ad mustard. Shell eggs and cut into quarters lengthwise. Fold eggs into salad. Serve chilled accompanied by a crisp green salad and rye or pumpernickel bread.
Cucumber and radish salad, serves 6 – 8?
I did not have any radish so mine only served ~4.
- 2 cukes
- 1 T red wine vinegar
- 1/2t salt
- 1 bunch radish
- 3T shredded dill
- 1 small red onion, thinly sliced (optional)
- 1/2c yogurt
- 1/2c sour cream (i did not have this so just used yogurt)
- freshly ground black pepper
Cut cukes into quarters, lengthwise, remove peal and scoop out seeds. slice thinly, place in a bowl and sprinkle with vinegar and salt. allow to stand for 30 min.
drain cukes and gently press out excess juices. place in a bowl, add all remaining ingredients and fold together. add pepper to taste. serve chilled.