Member Diary #7 – Jen Ward

The best part of joining Southside CSA (I am a second year) was how it inspired me to cook again. I cooked a ton last summer. It’s so thrilling to come up with creative ways to use the share. My stacks of recipes and cookbooks are finally put to the test.

This summer has been too busy so it’s been challenging. My intention was to cook every night this week as a commitment for the blog however it was a crazy week.

On Monday I was snacking on frozen blueberries (from last week) and making late night whole grain pasta with rosemary (last week), zucchini and garlic butter. The next night was also something simple, 2 Eggs, beet greens and a simple salad with champagne vinaigrette. I didn’t get to cook again until Friday and by Sunday, I was able to create the following:

Blueberry/Green Tea Slushie:

Bring 2 cups of water to a boil, steep with 3 green tea bags for 5 min. remove tea bags.

Divide 1 cup blueberries between compartments of an ice cube tray. Cover them with the green tea and freeze.

Once frozen, puree the ice cube tea & berry mix in a blender with the following: 1 1/2 cups green tea, 1/2 cup water, 2 tbsp. maple syrup. And enjoy!

Potato Salad with Tempeh Bacon:

I used Anne Burrell’s recipe for the mayo & modified her recipe for the salad. I used tempeh bacon in place of bacon, I used onion from the CSA in place of red onion and also added leeks and carrots in addition to what is on the list in this recipe.

Zucchini Hummus (From Veg Times Magazine)

  • 2 medium zucchini (peel, chop and squeeze water out, which I did NOT do! :-0)
  • 1/4 cup olive oil olive oil
  • 1/3 cup fresh lemon juice
  • 1 cup raw tahini
  • 1  teaspoon salt
  • 1 1/2 teaspoon cumin

Combine in food processor & enjoy!

Corn Relish

Here is the recipe: Michael Symon Corn Relish

(Substitutions: I used green pepper and maple sugar)

Beet & Mint Slaw

Here is the recipe; I made mine minus the fennel and used golden raisins

Blueberry & Lemon Pancakes

I combined the blueberries and 2 tsp. of flour in a small bowl. Used a pancake mix and added lemon zest and vanilla extract, then folded blueberries in to the batter.

Also a great recipe if we get peaches again: Rosemary-Mustard Pork with Peaches. I had some amazing pork from Flying Pigs Farm (the best pork I have had in my life). The recipe is from Food Network Magazine:

I am still trying to perfect storage to stretch out the share since I typically cook for one. As to not let food go to waste, I usually cook up a bunch of stuff and bring it somewhere or share it! Hope you enjoy the recipes!

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