Weak Week

This has been a terrible week for us. Because of work schedules, we haven't had a chance to sit down to eat together at all, and I am pretty grumpy about it. So, instead of showing pictures of what we've cooked, I'm posting pictures of some of the things we've gotten in our shares over the past couple of weeks and trying to look on the bright side.

Isn't it great knowing exactly where this stuff came from? Nothing had to be driven from California or Mexico or who knows where. It's from PERKASIE! It was grown by a guy whose name I know and who I've actually talked to! And even though we haven't yet had a chance to eat much from this week's share, it's all still lovely and fresh, because it didn't sit spend that time on a truck or sitting in a warehouse.

That's pretty cool. And I feel better now. :-)

Beet It

So did you know that people originally ate only the beet greens, and it wasn't until around the time of the ancient Romans that eating the roots became popular? I sure didn't.

This is pretty much all I knew about beets:
They're really red and can stain things, and pickled beets are kind of stinky.

Neither of those things were really selling me on the idea of eating beets, so I did some more research. I have since found out that NON-pickled beets are supposed to be smooth and sweet and delicious. You can eat them raw or roasted or steamed or deep fried, NOT just pickled!

As for the color, cooking sites advise keeping the skin and an inch or two of stem intact when cooking beets, so they won't bleed. As with most things, that vivid color indicates the presence of antioxidants, including a type called betalains, and guess what--if you lose the color, you also lose antioxidants, so be careful with that skin! Beets also have a high sugar content but are very low in calories.

I know we'd have a disaster on our hands if we tried to do anything with raw beets (we have wooden countertops--that could get ugly), so we'll probably end up roasting them. I kept thinking, "How about something with potatoes? I love potatoes," so I searched until I found a recipe for Roasted Beet Mashed Potatoes. How about that? First pink mashed potatoes, and now red!

Precautionary Measures

We didn't want to risk anything happening to those raspberries, so we decided they needed to be eaten immediately. Like for dinner. With chocolate. And whipped cream.

Week #6

Whew! Yesterday was a busy day! This is what we found in our bag:

raspberries

beets (eek!)

radishes

tomatoes

tiny baby leeks

snap peas

English shell peas

new potatoes

parsley and basil

Cabbage Day

Because we knew it would keep, we decided to put off tackling the cabbage until today. That's been one of the things we've had to get used to--planning ahead. I showed Gerry both recipes I'd found, and he chose the pallya. I thought the other one sounded more like something I'd try, but we went ahead with the pallya. Who am I to argue with the cook?

The recipe's ingredients included some things we didn't just have lying around. Coconut, mustard seed, urad dal--we knew a trip to the Indian grocery was in order. We didn't get the recommended chilis, because I am not used to too much heat. Instead, we just used one milder pepper.

Gerry said this was a VERY easy dish to cook. One thing we should have spent more time on was chopping the cabbage. I would have liked it cut finer, because I'm still a little wary of the big chunks. Also, an orange pepper would have made it prettier, but we used what we had.

So, what's the verdict? Gerry couldn't say enough good things about it. He said he would definitely make it again, and he can't wait to make it for other people. He asked me to be sure to mention how light it is. I have to confess I was completely freaked out when I saw the bowl. All I could think was, "It's cabbage. It's cabbage." But it didn't taste cabbagey. I don't know if it was the coconut or the lime or what, but it was pretty tasty. Thank goodness we toned down the peppers though, because I would have been on the ceiling if it had been much hotter!

Just a Quick One

I washed up the last handful of strawberries for dessert tonight. Gerry takes one and asks, "Did you put sugar on these?" Um, nope. They're just that good.

You Say Tomato...

They look so friendly. They're my favorite color. They're filled with vitamin C. And lycopene. They do good things for your cholesterol. And your heart. They're a natural anti-inflammatory. And yet they fill me with dread.

I put it off for two days, but tonight I brought it up and told Gerry it was time. I was going to try one. "I thought we were making pizza?" he said. "No," I said, "I want to try it raw."

With a glass of water standing by, I took a deep breath and bit into a slice. Gerry said my face screwed up like a prune, and he knew right then I'm just not a tomato girl. Not wanting to give up, I will try again tomorrow, with the pizza.

He, however, will be happy to eat my share.

Cabbage for Coneheads

I just plugged "arrowhead cabbage" into Google, and WOW it's a popular CSA offering! I didn't find a lot of facts about arrowhead cabbage specifically, but if you're looking for a recipe, there are plenty of them out there. Two that looked really good are a cabbage pallya and a cabbage and radish slaw. Basically, if you shred it up and use any sort of vaguely Asian dressing on it, you should be good to go. Arrowhead cabbage is said to have thin, tender, and sweet leaves that are wonderful eaten raw. Of course, being cabbage, it has practically no calories, so let loose with the dressing--why not?

Crash Hot Potatoes

I asked Gerry if he'd blog about this new potato recipe someone suggested to us. They found it on the Pioneer Woman blog, but it was originally put forth by an Australian food writer named Jill Dupleix. Pioneer Woman has beautiful pictures to accompany the recipe, but give Jill's a read just to savor the Australian jargon.

Now I'm going to hand things over to a guest blogger: My husband, Gerry! [With a few comments from me.]

So the other night we decided to try the "crashed" potato recipe...we used our blue and red potatoes from Week 4 and a couple Adirondack reds we had left from Week 3. One of our challenges was that the potatoes were not all the same size, so that made it a little tricky to get them to "almost done" in the boiling stage. I pulled the smaller ones out early. I considered cutting the larger ones in half [because I told him he should.] but I didn't know how they would hold up in the "crashing" segment of the recipe. If you have a choice, try to use all the same size! [Or try cutting them in half!]

I then dried them and put them on a well-oiled baking sheet. I used olive oil because I like it, and then "crashed" them down with my trusty potato masher. Apparently there is a standard for how the "crashed" potatoes should look of which I was not aware. I thought once you "crashed" something it would look, well, crashed! But apparently some crashing is more attractive than other crashing...suffice it to say that it would seem that my "crashing" technique needs some work to be more consistent...I'm just sayin'. [Yeah, I hear ya.] I brushed the tops with olive oil and then seasoned them with salt, pepper and some rosemary and dill (herbs from the farm share). I then baked them in a hot (450 degree) oven for 25 minutes. The tops will start to brown a little. This is good. In fact, it is very good. It gives them a little crunch when you bite them.

Overall, I thought they were delicious. I was happy with my "crashing"...and I think that as I crash more, I'll get better at it! The fresh herbs were really nice in combination with the extra virgin olive oil. [And all three colors were scrumptious.]

We used the recipe again tonight and I am happy to report that my technique did improve! [It didn't hurt that we went through the entire bin of potatoes at the store and picked out six that were very close in size.] We had just white flesh red potatoes this time and they had a really creamy texture that was nice with the crunchy, browned parts. I will definitely do this again! [I sure hope so!]

Thanks for blogging, Gerry! And thanks for putting up with me as I hover over you and take pictures. You're the best.

Week V (Hello to our Ancient Roman Friends)

strawberries

tomatoes
baby bok choy

broccoli

snap peas

green onions

arrowhead cabbage

basil

Speaking only for myself, I am thrilled about the berries, the broccoli, the peas, and the basil. I'm even kind of interested in the cabbage, and I'm glad to give bok choy another try (with soy sauce this time). However, I am seriously rethinking my "I'll try it all" now that tomatoes are in. I HAVE NEVER EATEN A TOMATO! Not even a bite. Help.

One Potato, Two Potato

This week's share included two kinds of potatoes-red norland and blue Adirondack. According to what I've read, red norlands are the most popular red-skin potato in the United States. They're probably the variety you see at the grocery store...except those are nowhere near as fresh as these!



The first article I opened about blue Adirondack potatoes said that people are often a little scared of them. I had to laugh, because although I had seen blue potato chips, seeing an entire blue potato really is a little weird at first.

Like the Adirondack reds, these were developed at Cornell in 2003. Apparently they aren't the first blue potato, but they're an improved blue potato. And you know what all that color means? Antioxidants!

Much Ado About Nothing

Broccoli gets a bad rap, so I felt a little trepidation when I saw it on our list this week. Truth be told, I was relieved when I found out it was only a small piece! Whew!


We got out the trusty steamer and combined the broccoli with this week's lovely peas and some carrots from the grocery store. After cooking in the inferno that was our kitchen last week, we're keeping it simple! (We love that steamer, by the way. It's from Pampered Chef, but we got it at the thrift shop cheap.)


My bowl is on top, with just one piece of broccoli stem. Gerry said not everyone likes it, so I only had to try one piece. Why does it look like all the green stuff is in MY bowl? Hmm.



The verdict? I liked it! It does a good job of holding onto butter ---laughing wildly---. The stem part, eh. It was a little woody for me, but I'm sure it would be okay peeled.

That's it for the peas this week. I'll miss them.

Won't Be Long Now

For anyone anxiously awaiting tomatoes, here's a look at how they were doing last week!

Gerry just kept taking deep breaths to enjoy the smell of tomato plants. I've never eaten a tomato, so this should be...interesting!

All Gone

We made a big salad on Tuesday night, which unfortunately only lasted until Thursday night. If I gain nothing else from this experience, I've at least learned to love salad! And I'm putting a lot of things into them which I previously wouldn't have touched. Our salad included:

From Myerov CSA:
deer tongue lettuce

speckled lettuce

basil

cucumber

peas

green onions

parsley

From another local farm:

green leaf lettuce

From the grocery store:

radishes

carrots

Both Gerry and I thought the deer tongue and speckled lettuces were better this time. Either the speckled lettuce was less bitter, or I'm getting used to it. The deer tongue had those yummy, thick, meaty center ribs that are all juicy when you bite into them. Yum!

It makes a nice bouquet, no?

Cabbage Gratin

Gerry and I picked up our share together this week, and as we were driving home I read some of the recipes to him. As the words "Baked Napa Cabbage Gratin" left my lips, Ger immediately decided we were trying it and asked me to read the ingredients so we could swing by the store to pick up anything we were missing.

about 2 lbs. of napa cabbage
3 Tbsp. unsalted butter
1/4 cup thinly sliced white onion
1 tsp. kosher salt
1/2 cup heavy cream
1/2 cup chicken broth (we used veg broth to appease me)
1/3 cup freshly grated Parmesan cheese
1/3 cup grated mozzarella cheese
1 1/3 cups panko


Discard the tough outer leaves of the cabbage. Separate and rinse in cold water to remove any dirt.

Add the butter and onion to a large, heavy skillet that has a tight-fitting lid. Cook over medium heat, stirring, just until the butter melts, then add the salt, cream, and broth. Add the cabbage, in two layers. Cover the cabbage with a piece of waxed or parchment paper, then with the lid. Bring the liquid to a boil, then turn the heat to low and simmer until the cabbage is very tender, about ten minutes. [Okay, I was confused. Two layers? I wasn't sure why it said that, so I looked the recipe up online. I found it here, and see now that it has been modified. In the original recipe, you would end up with two layers of four chunks of cabbage. In this version, just layer it in the pan.]


Preheat the broiler until very hot. Butter a 9 by 13 inch glass pan. Use a slotted spoon to transfer the cabbage. Pour the onion and cream mixture on top. Mix the grated cheeses with the panko in a small bowl, then sprinkle evenly over the cabbage. Broil until the topping starts to turn brown and the cheese melts. Serve hot.

It didn't turn out to be the most photogenic dish, did it? I think it would benefit from being constructed the original way, or maybe being made in a slightly smaller pan, if you're going for looks. Taste-wise, however, it was exactly what Gerry expected, and he LOVED it. For me, it was really, really rich. I didn't even taste the cabbage in it, just the cream and cheese. I gave up after a few bites, but it was because of the richness, not the cabbage. I actually had a few snips of the leaves as we were cleaning them, and wish I'd saved out a few leaves to add to our salad. It really is very mild.

I'd also like to add that we cooked this on the hottest $%@# day of the year in a house with no a/c and a very small kitchen. It's a miracle we're both still here to tell about it!

The Big Michihili

Michihili is a variety of Chinese cabbage. Information on Chinese cabbages is extensive, but it's also confusing, so I am keeping it simple. Michihili is described as having a crisp and mild flavor which works well both raw (in salads) and cooked. We each received half a head, because it's a HUGE plant! Even I, ever wary of cabbage, had to admit it looked lovely.

First Things First

I like almost all fruits, so there will be no post about my first taste of strawberries. Gerry has graciously bestowed the entire allotment upon me in exchange for my share of kale.
















Just kidding!

Cool as a Cucumber

Hope everyone survived the heat wave. We were whooping with glee when the rain came pouring down!

Week 4, The Week That Was HOT!

Click the picture to see larger! (Why does it only work sometimes?)

strawberries

broccoli

snap peas

michihili cabbage

red norland and blue adirondack potatoes

Tuscan black kale

red Russian kale

green onions

deer tongue and speckled lettuce

assorted herbs

Everybody Bok Choy Tonight

Even though I had some baby bok choy mixed in with other vegetables last week, I considered this my first real bok choy experience--just me and the bok choy and nowhere to hide.

Was I worried? Heck yeah! I was worried about it being a member of the cabbage family. Now you have to understand, I'm eastern European, so my experience with cabbage is halupkis and that waterlogged, colorless chunk of cabbage my mom used to fish out of the pot when she made soup. How was I going to eat this stuff?

One thing you have to remember if you're going to cook bok choy is that the thicker, stem pieces are going to take longer to cook than the leaves. So you need to chop everything up. Ger ate a few pieces as he was chopping and said it had a nice taste. I said I'd wait until it was cooked!

So Gerry sauteed it with some ginger and garlic...

I had to admit, it looked pretty nice.

How was it? Not cabbagey! I didn't think it had a whole lot of flavor, but it wasn't disagreeable, and the ginger was really nice with it. Everyone tells me I have to try it with soy sauce, which is another thing I've never eaten, but I'm glad I got to taste it relatively plain. Gerry said he preferred it raw. If we get another bunch, I guess I'll be trying it both raw and with soy sauce!

The White Vegetable

The first thing I wanted to know is what the words "bok choy" actually mean. Unfortunately, I didn't get a definite answer, but they translate as either "white vegetable" or "white cabbage."


I can certainly think of vegetables that are whiter! My theory is that its name refers not only to the color of its stalks, but also its nature. Everything I read about bok choy stresses what an adaptable vegetable it is. You can eat it raw or cook it any number of ways. It blends well with other flavors. It's sort of a blank canvas. Although it's a member of the cabbage family, its flavor is very mild.

Bok choy is another nutritional winner, providing calcium and vitamins A and C, while containing a ridiculously low number of calories.

A Quick One, If You Peas

Nothing too exotic today. We had a steamed mixture of asparagus, carrots, and peas. I've had peas before, although never cooked, but it wasn't too much of a reach. I really hope Neil's groundhog finds someone else's peas to eat, though, because I want more, and that stupid grondhog didn't pay for a share!

The big surprise was how easily the asparagus went down. I'm really starting to enjoy it, instead of just eating it as fast as I can to get it over with! But it needs REAL BUTTER. My mom keeps insisting it needs to be browned butter, but I'm okay with just a dab melted on top. Moms!

A Story Without Words