This summer has been a great summer for food. It's amazing how well you can do with the CSA (community supported agriculture) after some practice. This was our second season with Farmer Daves, and my husband and I decided to step it up to a full share, which typically serves 3-4 people. I think overall we have wasted less and have learned to adapt to what is in season. It definitely takes some work, but with a little planning and utilizing canning / freezing methods to preserve, you can make your vegi's go a long way.
My favorite vegi cookbook has got to be Simply In Season. This cookbook is sorted by season, which is great if you belong to a CSA. Also, the index is very helpful if you want to see for example all the zucchini recipes. All the recipes are simple, not to complex and easy to make up after work for dinner. Also there are many options for substitutions depending on what you have on hand. My favorite recipes from the book include the Chilled Gazepacho Soup, Summer Squash Skillet, Roasted Summer Vegetables, Sweet and Sour Swiss Chard, and Summer Pesto Pizza. Every time I open the cookbook, I find another recipe that I can't wait to try.
Other favorite recipes include:
Luanns Kale Salad - a wonderful fall salad with yummy apples, kale, and nuts.
Paula Dean's Chocolate Chip Zucchini Bread. Absolutely amazing! And it freezes well too:)
Tuscan Kale & White Bean Soup ---wonderful! Can you tell I had a lot of Kale to use! :)
Sausage Stuffed Zucchini Boats --- Great way to use up all those zucchini's!
Black Bean Salad with Corn, Peppers, Avocado & Lime-Cilantro Vinaigrette -- This recipe kept well. We also put on top of lettuce.
Garlic Scape Pesto - Amazing! We made a big batch, froze in ice cube trays and have already almost used it all. We made pesto pizza, used it with summer squash skillet, pasta. so yummy!!!
1/4 cup pine nuts
3/4 cup coarsely chopped garlic scapes
juice and zest of 1/2 lemon
1/2 t salt
Black pepper to tast
extra virgin olive oil to consistency that you like
handful of basil
Combine in bowl of food processor. Pulse until well combined. Use or place in ice cube trays to freeze. Once solid transfer to freezer ziplock bag.
** I have also used arugula in place of basil.
Wednesday, October 17, 2012
This green salsa turned out great! We used it for chicken enchiladas, but you could also eat it with chips or even fish tacos! I divided this in half as we didn't have 4 pounds of tomatillos. Refrigerate covered up to 5 days. You can also can the salsa by using boiling water method.
4 pounds of tomatillos, husks removed
1 T olive oil or grapeseed oil
1 cup distilled white vinegar
1 pound yellow onions, chopped
1/2 chili peppers, stems and seeds removed
2 garlic cloves, peeled
1/4 cup fresh cilantro
1 t salt
1. Preheat broiler. Wash and dry the tomatillos. Lightly brush half of the tomatillos with oil and arrange on baking sheet with step-side down. Broil until blackened in spots. Remove and cool to room temperature.
2. Puree the remaining raw tomatillos with the vinegar in blender or food processor. Remove to large saucepan. Puree the onions, chili peppers, and garlic with the cooked tomatillos and any juice left in the pan. Add to saucepan. Bring to boil, reduce heat and simmer until thickened. Approx 10-15 minutes. STir in the cilantro and salt and remove from heat.