Brock Member Diary – Week of Sept 15th

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This week our vegetable share was: acorn squash, eggplant, tomatillos, poblano peppers, serrano peppers, tomatoes, lemon grass, onions, and kale.  We also have a half berry share, which was a bag of apples, a pumpkin, and a (decorative?) gourd.

There are only two of us, and we try to use up or prepare and freeze everything each week.  Our strategy is to eat the most perishable items first, and keep the more hardy veggies for later in the week.  We didn’t get around to eating the acorn squash yet, but maybe we’ll be inspired next week.
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To start, we decided to roast all of the peppers and the tomatillos in the oven to make a green chile stew with chicken.  After they were roasted, we removed the seeds and ribs of the chiles, blended them with some chicken stock, and added the puree to some onions that were cooked in a little olive oil, and some shredded poached chicken.  We ate this over rice with some cilantro and lime, and it was definitely a little spicy, but we enjoyed it.
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Our next project was a snack of kale chips. We tore the kale into pieces, tossed it with some olive oil and salt and cooked it in the oven at 350 degrees for about 15 minutes.
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We had a pumpkin left over from last week, so I decided to roast it and make pumpkin puree.  I used half of the puree to make pumpkin, sage, gruyere scones.  Recipe linked here – Savory Pumpkin Scones
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I froze the rest of the puree to use later.  I also saved the seeds and roasted them in the oven with some olive oil, salt, and pepper, which we had as a pre-dinner snack.
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By Friday, we still had an eggplant, some kale, a pumpkin, and some onions to use up.  I decided to make a stew with all of those veggies.  I cut up the eggplant into cubes and tossed it in some olive oil, salt, pepper, chili powder, and garlic powder and roasted it in the oven for about half an hour at 400 degrees.  In the meantime, I deseeded, peeled, and cubed the pumpkin, and sautéed it with some onions.  I added gochujang (a spicy Korean bean paste) and chicken stock and cooked it until the pumpkin was tender.  I then added a can of garbanzo beans, the cooked eggplant, and the last few leaves of kale, and let that simmer for about half an hour.  It turned out pretty damn good.  We had that for dinner with the pumpkin sage scones.
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