This weeks goodies:
I was a little worried about doing the member diary this week, as at the last minute Lucas had to go away for work which left me on my lonesome with all this fruit & vege to consume, to get creative with & to write about! Not the worst task in the world, but I’m 35 weeks pregnant and feeling very much like being cooked for rather than doing the cooking! But I soldiered on and this is what the week looked like!
MONDAY NIGHT:
Picked up our share around 8pm & was very tired so just made a salad with some of the Southside CSA goodies & had some left over corn on cob from the last share. Was yum! So tired I forgot to take a picture so you’ll have to use your imagination….
> Romaine salad with apple, radishes, toasted walnuts, ny cheddar, coriander & a mustard olive oil dressing.
> Boiled corn on the cob with butter, salt & pepper
TUESDAY NIGHT:
>farfalle pasta w/ creamy spinach sauce.
I sauteed chopped red onion (from a previous weeks share) with slices of garlic, added spinach leaves until wilting, added good helping of cream & aged white wine vinegar & reduced this a bit. Cracked pepper & salt… tossed the pasta through this…. ta da!
WEDNESDAY NIGHT:
> steak with parsley, roasted acorn squash & potatoes
> coconut vanilla ice cream with Greig Farm’s raspberries
THURSDAY NIGHT:
I had a friend over for dinner and tried my hand at these eggplant filo pies.
Before…
After…
> 1 large Mimomex eggplant sliced in half lengthways, brushed with oil & salt/pepper. Roast face down on baking tray in oven for 20mins @ 450f. When cool enough to handle, peel skin & chop roughly
> mix eggplant with half cup of crumbled feta, 1 tablespoon of chopped Mimomex coriander & 2 tbs chopped Mimomex mint, 1/4 cup of chopped pistachios, red pepper flakes, salt & pepper
> 5 sheets of filo, brush olive oil on each sheet & layer all together. Cut into squares.
> put pastry squares in muffin tin and fill with each with eggplant mixture. Fold edge of filo up to close, brush with olive oil & sprinkle with sliced almonds
> cook in oven for about 30 mins, until golden @ 375f.
> eggplant filo pies served with romaine/apple/walnut/radish salad (pretty much a repeat of Monday night’s delish salad!) & fresh crusty baguette!
SATURDAY:
I spent the weekend upstate at a friends house and took my loot of Southside apples with me so we could get our baking on! We opted for lazing about instead but I still made this very easy yummy little apple pie with puff pastry top:
4 apples, peeled, cored & chopped
2 tbs butter
1/4 cup of sugar
cinnamon stick
stew above on stove top until apples soft
remove cinnamon stick & pour apple mixture into pie dish
thaw a sheet of store bought puff pastry, cut to size & place over apples, pricking some holes in the top
bake @ 400f for 30 mins or so, until golden
eat with icecream or cream or both!
> My friend Liz & I enjoying our crispy Mimomex apples in the sun
> ready for stewing
> ready for eating
So that pretty much sums up how we used this weeks share. There were a few things undocumented, like blueberry smoothies & stewed pears on oatmeal for breakfast, using left overs from previous weeks. We still have two large containers of frozen blueberries in the freezer!
This is our first time as members of a CSA and we really feel as though we have scored with Southside! We never know for sure what we are going to pick up on distribution night but there is always such a variety of produce that is so fresh & inspiring – we’ve really enjoyed coming up with recipes to match what was in our share that week. Being pregnant throughout the share season has been great too as I feel so good that the baby and I have been nourished by local, seasonal, chemical free food.
We only do a half share so won’t be picking up our next lot of fruit & veges for another week, but I still have some Tomatillo salsa I need to make as well as more apples to eat and a few other bits of left overs to consume. Although we only do a half share, it has reduced our grocery shopping significantly and we have found, in our household of two, that we only have to pick up a few staples here & there to flesh it out.
Southside CSA 