Member Diary #18 — Georgie

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.

Chilaca Peppers!


Hero Ingredients!

Snack of roasted Chilaca Pepper and Goat Cheese on  San-J Black Sesame Rice Crackers USED: Chilaca Pepper

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.

USED: Cabbage

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.

USED: Cabbage

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

Healthy morning juice consisting of Golden Delicious, Crispin and Empire Apples, Ginger, Lemon, left over Beet Greens, Broccoli stems and Kale.

USED: Golden Delicious, Crispin and Empire Apples

Spelt Veggie Pizza for dinner!
I use this recipe only with Spelt flour. Before making the dough, I caramelize one big Red Onion, steam and drain Spinach, sautee Zucchini with Garlic, chop up some left over roasted Eggplant from last weeks share, slice some Tomatoes thin and grate some Goat cheese and Parmesan. I preheat the over to 500 while making the dough, then spread ready made Pesto all over it and cover it with all the veggies and cheese. 15 minutes later you have dinner. I make pizzas like this once or twice a week. So yummy and great for left overs.
USED: Tomatoes, left over Eggplant from last weeks share

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

Another simple salad with Red Leaf Lettuce, sliced Pear, Sauteed Poblano Pepper, Goat Cheese and the same simple Red Wine Vinaigrette from the Kale salad above.

My boyfriend said this was the best salad of all time!!

USED: Red Leaf Lettuce, Roasted Poblano Pepper

One thought on “Member Diary #18 — Georgie

  1. 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!

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