I recently found a salsa recipe from Simply Recipes that calls for either peaches or nectarines from recent fruit shares. We served this salsa with Bobby Flay’s shredded chicken and tomatillo tacos with queso fresco and David Byrne’s shrimp tacos. (Yes, David Byrne from the Talking Heads.)
I happened to have everything on hand for this recipe, including fresh jalapeño and mint from my community garden — two of the only things that survived in my plot this hot summer. – Josie Rubio
Despite my best intentions for healthy eating, it seems that almost every fruit from my CSA share happens to go well with ice cream. So when the plums arrived, I opted for a healthier frozen treat: This PureWow recipe for Roasted Red Plum Ice Pops from the People’s Pops: 55 Recipes for Ice Pops, Shave Ice and Boozy Pops from Brooklyn’s Coolest Pop Shop (Ten Speed Press, 2012) by Nathalie Jordi, David Carrell and Joel Horowitz.
People’s Pops, available at locations throughout New York City (including the Brooklyn Flea, Chelsea Market, New Amsterdam Market and the East Village), use local, sustainably grown fruits and herbs for their ice pops. They are a long way from the frozen Kool-Aid pops we used to make when I was a kid. – Josie Rubio
Sunday night dinner in the Foley-Murphy household.
Among other things, I’m a mom to an almost five year old and a two month old. Before I was a mom I had hobbies and crafty creative projects going on in my life; now my main hobby is making good food. It works out nicely because my family likes to eat. And for this hobby I love the CSA season. There is nothing better than taking something that we’ve never heard of and turning it into something delicious, especially if my daughter agrees that it is delicious.
I get really excited about it. When I talk about it at social functions and family reunions, I’m met most often with people looking at me like I have three heads (oh, really you made kohlrabi “french fries”… ) but sometimes my excitement finds a kindred spirit. I’m guessing that in the CSA community there will be more in the later camp and thought I’d share my strategy and a couple of recipes that we have liked in the past few weeks.
Peaches and grilled pork chops, from Epicurious.com
In order to keep life fresh and exciting, I’m forming my weekly menu around my share of veggies and fruit each week. And I thought I would share in case you’re short on ideas. – Tracy Shar
This week I didn’t get broccoli, but I saw that the large shares did, so here’s my broccoli recipe which I made last week. This can easily be made without meat for the veggies among us.
Broccoli Salad
Shred broccoli into a bowl. Add: Handful of raisins, 1/2 cup of red onion, 4 strips of crumbled bacon.
In a separate bowl, mix: 1/2 cup mayo (I used veganaisse since that’s what I had in the house…again to be made vegan!), 1 tablespoon of sugar or alternate sweetener, 1 tablespoon of apple cider vinegar.
Fold mixture into broccoli mix and eat. The longer it sits in the fridge the better it is. It is seriously delicious.
Kohlrabi Trout Salad
Mix shredded kohlrabi with 1/2 cup mayo and 1 tbsp of fresh lemon juice. Shred 8 oz. of smoked trout into a bowl. Add two chopped sweet apples. I also used my chives that I took as my herb option this week. Fold kohlrabi mixture into trout and add salt, pepper, fresh tarragon and parsley to taste.
The remainder of my kohlrabi I chopped and used as crudites for some cashew cheese I had made. It would also be great for dipping hummus or any other dip.
I tend to use all my greens in salads or veggie shakes (I like to eat them in the morning).
Grilled Pork Chops with Peaches and Beans
Last week I used my beans and peaches in Epicurious’s recipe for grilled pork chops with peaches and pole beans. This week I went more simple with a string bean and arugula salad (which would have been even more perfect last week with both the beans and the arugula).
I’ve just been throwing the squash directly onto the grill, but I think it would also be good in the above salad raw and shredded.
Hope this is helpful! Tune in next week featuring all next week’s veggies and/or fruits.
When peaches and raspberries arrived with this week’s fruit share, we immediately turned to this recipe for Peach and Raspberry Crisp in The Barefoot Contessa Cookbook (Clarkson Potter, 1999). The simple recipe comes together pretty quickly and it tastes delicious warm, or cold from the fridge — even, say, if you’re standing at the door sneaking bites. (Hypothetically, of course.)
On our way back from picking up the share, we also stopped by Cacao Prieto at Conover and Coffey streets for a sampling of rum made on the premises from organic cane sugar and organic Dominican cacao. When we asked what we could make with the Don Esteban cacao liqueur, the person at the counter said that it’s served with muddled raspberries. Sold! So, with a few of the raspberries, I made a rum cocktail. – Josie Rubio
{Recipe and Remembrances after the jump.}
A few weeks ago, one of my friends ran off to Morocco with my suitcase, leaving her weekly CSA share, which included sweet potatoes, in my care. I made a delicious Smoky Chipotle Vegetarian Bowl, using a Fresh and Foodie recipe I found through Gojee.com.
So when this week’s CSA share contained sweet potatoes, I knew exactly what I would make. Though this recipe calling for sweet potatoes, onions, black beans and chiles in adobo can be prepared as a vegan dish without the shredded cheese or sour cream garnish, it’s also good as a breakfast burrito filling when paired with eggs. (And maybe even a slice of crisp bacon if you’re so inclined.) —Josie Rubio
{Recipe after the jump}
{Recipe after the jump.}
{Recipe after the jump.}
{Recipe after the jump.}
