This is my second summer with the southside CSA. I began two winters ago and was so impressed by the quality of the vegetables and fruit that I signed up for the regular season and have been hooked ever since. i love to cook, but it’s just me and my husband, so i have a half monty share which is more than enough for us to make at least 2 or 3 meals from (with leftovers). this year i also signed up for a half meat share, which has also been fantastic. last week’s distro was plentiful – corn, swiss chard, purple potatoes, onions, peppers (anaheim/cubanelle and serrano), cherry tomatoes, tomatillos and papalo herb. i decided to try to make a one pot dish out of as many ingredients as i could from the share
along with some italian sausage from a previous week’s share:
i sauteed the onions in a bit of olive oil
added the sausage until it was cooked through, and set those both aside in a bowl. i added the sliced purple potatoes to the hot pan to brown both sides (in the fat from the sausage) after about 7-8 minutes of cooking, i added some chicken broth, the cherry tomatoes (cut in half), swish chard (leaves and stems, sliced), and 2 of the serrano chiles (sliced thin) – and let those all cook together for about 10-15 minutes (until the tomatoes burst open and the liquid cooked down a bit). then i added the sausage and onions back into the pan to warm them up – and it was done! i had some basil on hand as well as some parmesan cheese – i shredded both and sprinkled on top.
very delicious and easy clean-up too.
for the rest of the veggies from the distro – i stuffed the anaheim/cubanelle peppers with sauteed onions and kale and feta and baked them at 350 for about 30 minutes (sorry, no photos).
for those of you wondering what to do with the papalo, i found a great recipe for a salsa verde using that along with the tomatillos and serrano chiles, http://homesicktexan.blogspot.com/2008/01/what-do-you-know-its-papalo.html which was great on some fish from the mccarren park farmer’s market. for the corn, it was an easy cold corn soup – cook the ears in about an inch of water (i add a teaspoon each of salt and sugar) for about 5 minutes. drain and cool. cut the kernels from the cobs into a bowl, and run the back of your knife down the cob to get the “milk” from each ear. for 5 ears of corn, i add 2-3 cups of milk – puree in a blender – and then pour through a sieve. chill for at least 3 hours, add some chopped chives and salt and pepper. YUM!
Southside CSA 