Member Diary #5A – Crack Fox – June 4th Share

 

This is our 4th year being a part of the great Southside CSA. We usually do a full veggie and egg share, but after witnessing the insane berry bounty last year, we decided to go for the Full Monty Deluxe.

I cook 1-3 meals for us every day, so everything is usually eaten by my husband and I with some small dinner parties thrown in. We eat mainly vegetarian but not exclusively.

This weeks share was 1 pound of fresh green peas, 4 quarts (!) of strawberries and a dozen eggs.

Having so many berries in our fridge is a new thing for us, so we have been freezing them and making a lot of smoothies. Great for summer days and after a workout.

CHOCOLATE-STRAWBERRY PROTEIN SMOOTHIE

General Recipe for 2:
1 scoop of Pure Green Protein in chocolate
1-2 cups of Soy, Almond or Coconut Milk
1 Cup of frozen Southside CSA Strawberries
1/2 cup of Coconut Water

Combine all and blend, adding more or less of each ingredient to your liking. You can make so many variations of this without protein and using different nut milks and bananas, etc.

 

Another thing we have been really in to lately is making toasted Nori wraps out of pretty much anything we have in the fridge- leftovers are especially good for this. All you have to do is toast your Nori sheets either in a skillet or over a low open flame until the green starts to show. Then lay on a plate, fill with brown rice, soba noodles and whatever protein or veggies you want, fold the edges up to make a square and eat! Very yummy and very good for you. Below, I have created breakfast wraps out of brown rice, scrambled Southside CSA eggs with scallions, smoked salmon and Sriracha hot sauce:

The green peas we got this week were so delicious raw, I just wanted to make a simple salad out of them.

FRESH GREEN PEA SALAD WITH FETA AND SHALLOT VINAIGRETTE

Recipe:
1 pound of green peas, washed with ends trimmed
1/2 cup-ish of Sheeps Milk Feta, crumbled
Shallot Vinaigrette: Blend together 1 small diced shallot, 1/4 cup of olive oil, 2-4 Tblsp of
fresh lemon juice, 1 Tblsp of Grey Poupon dijon mustard, 1 Tsp fresh Thyme, salt and
pepper to taste.

Here’s another recipe I have been making lately that we are big fans of.

TOFU-PORTOBELLO PARMESAN WITH ROASTED GARLIC

Recipe (for 2-3):
4 large portobello mushrooms
1 pack of organic tofu (I like the Vermont Soy brand)
2 cups of homemade or canned marinara sauce (as rich as possible)
1-2 cups finely grated pecorino romano cheese
1 head of garlic
1-2 Tblsp olive oil

First, drain and pat dry the tofu, then marinate in the tomato sauce for about 30 mins to an hour. In the mean time, trim and clean your mushrooms, drizzle them on both sides with olive oil and sprinkle with salt and pepper. Chop off the top of the garlic, drizzle some olive oil and sprinkle some salt on top and pace in the pan with the portobellos. Roast at 350 degrees for about 30 mins. After 30ish, take them out, turn the mushrooms on their backs, evenly distribute the marinara tofu, making sure to get as much tomato sauce as possible on each mushroom then cover each with a good amount of pecorino. Roast again for about 20 mins. Take out, serve immediately with chunks of roasted garlic as the garnish- very important to get the mushy garlic in every bite. Salt and pepper to taste.