My full Veggie share: 1 lb Poblano Peppers, 1/2 lb Chilaca Peppers, 1 lb Tomatoes, 1 head of Cabbage, 1 head Red Leaf Lettuce (I took 2 by accident…ahem), 1 bunch Cilantro, 1 Acorn Squash, 1 Butternut Squash, 1 bunch Lemongrass
My Egg share: A dozen nice healthy eggs
My Fruit share: 1 qt. Apple cider, 1 lb Golden Delicious Apples, 1 lb Crispin Apples, 1 lb Empire Apples
Hello! The theme of this week for me was definitely “Everything tastes better with roasted Poblano or Chilaca peppers”- they are both so mild and delicious when roasted on an open flame. I also used the gigantic head of cabbage in quite a few dishes so that was a hero ingredient too. I love cooking with CSA food- everything is always so fresh and tasty. Here are some of the things I made this week from my share.
Dinner of Buckwheat Soba Noodles with Shoyu-seared Tofu, Garlic sauteed Zucchini, Broccoli, Cabbage & Scallions.
You just cook the noodles for about 6 minutes in boiling water. Saute the veggies separately with a bit of peanut oil and shoyu and brown the tofu in a pan with canola oil and shoyu until they are brown. Then mix it all together with a bit more peanut oil, shoyu and toasted sesame seeds to taste.
Simple slaw-salad of Cabbage, Carrots, Red Onion & Apple Cider Vinaigrette
Chop everything in to torn, ribbon like pieces and then mix with vinaigrette of Apple Cider Vinegar, Grapeseed Oil, Olive Oil, Honey, Grey Poupon and Salt and Pepper to taste.
Another simple salad of Kale, Cabbage and roasted Poblano Peppers with a simple Red Wine Vinaigrette
After you have roasted the peppers over the open flame, chop everything up and mix together. Make the dressing of 1 Garlic Clove, Grapeseed Oil, Olive Oil, Red Wine Vinegar, a dash of hot water, tiniest bit of Honey, Grey Poupon and Salt and Pepper to taste.
USED: Cabbage and Poblano Pepper
USED: Golden Delicious, Crispin and Empire Apples
Hearty Butternut and Acorn Squash soup for lunch & dinner!
My recipe is too simple. Just roast the Squash’s with Olive Oil, salt and pepper for about an hour or until softish. While cooking, sautee one big Yellow Onion, about 4 stems of Celery, 2 Leeks, and 4 chopped up Potatoes with Olive Oil, Allspice and about a tablespoon of grated fresh Ginger. When the Squash’s are ready and cooled, scoop out chunks and add to the sauteed veggies in a big soup pot. Add vegetable broth and a few cups of water and simmer for about 20 minutes. Then puree and eat! I garnished this with Goat Cheese and roasted Chilaca pepper. So good and I have so many left overs.
USED: Butternut and Acorn Squash, Roasted Chilaca Pepper
One thought on “Member Diary #18 — Georgie”
Wow! The food looks so delicious – I want to try every dish.
And the fresh veggies are inspiring, shows you can eat with the season and have fun!