Friday, June 21, 2013

CSA Week 3

Subtitle- we eat yellow UFOs?

Here's this week's load out:
-More garlic (somehow missed the picture)
-Carrots!!!
-Small potatoes
-Greens
-Beets
-Peas
-Small yellow UFO-shaped squash.


More garlic
Used in carrot green pesto, below.

Carrots!!!
I was most excited about these. I love carrots, and these were small and adorable. They weren't as firm as normal carrots, which I found interesting, but not so interesting that I'd Google it. Maybe because they're young? They came with a ton of greens still attached. After a bit of time with my favorite search engine, I found a recipe for carrot green pesto. Nick did most of the prep, and it took quite a bit of time in our small food processor to get the greens to blend down. It also required a ton of oil. He added walnuts and some of the new garlic we'd gotten. The end result was grassy, but delicious over pasta.

-Small potatoes
Wash, quarter, toss in olive oil and Italian seasoning. Roast at 400* for 40 minutes. Eat after long run alongside copious amount of ketchup. Feel human again.

Greens
Salads. Always salads. This was a really nice bunch of green leaf lettuce but it only lasted about 1.5 salads for Nick and I.

Beets
I was NOT sold on beets. We had them 2 weeks ago and they were yummy when made into chips, but I couldn't come up with anything else that sounded good, and the chips were labor intensive so I didn't want to do that again. Instead I read repeatedly that roasting beets was the way to go. I washed them, wrapped them individually in foil, then roasted them at 400*. The smaller ones were done after about 45 minutes, the larger ones took over an hour. Once they were soft, I peeled them with a paper towel. While they were cooling, I caramelized a diced onion, adding a couple cloves of minced garlic in at the end. I deglazed the pan with balsamic and let it reduce a little. The end result was syrupy sweet/salty deliciousness. I was mostly crazy about the balsamic and onions, and plan on eating them with everything, but the beets were surprisingly sweet and pleasant. I'll definitely eat them again.

Peas
Salad toppers. I'm boring but these peas are so sweet and yummy it's hard to want to cook them.

UFO-shaped squash = Pattypan squash = the cutest squash ever


I did not know what to do with these, but thankfully the internet showed me the way. These guys are small, so I was worried that peeling them would be terrible. Luckily, all the recipes I read didn't call for peeling. The skin on these is tender enough to be edible. I went the semi-homemade route and combined a box of Near East quinoa blend (olive oil and rosemary flavor) with some pasta sauce, the squash insides, salt, pepper, and oregano. The result was crazy delicious. I steamed/boiled the squash in water for about 7 minutes then cut off their tops and scooped out the insides with a teaspoon. The insides were mashed into the quinoa mixture which I then shoved into the squash. There was approximately 1000x too much stuffing for the squash, so Nick and I just ate the remaining by itself. It was great.


The squash were indeed very tender and easy to deal with. They are mild flavored, and reminded me a lot of zucchini. As someone who does not love all things squash, it was nice that they were so... un-squashy. The only tiny problem was that they're so small (get it, TINY PROBLEM, because they're SMALL, the puns are out of control over here), getting the insides out was difficult. Each bite of squash/filling was probably 1:1 because I left so much inside. Lesson learned: scoop better next time. Regardless, it was an unusual meal and a good use of the little squash. 

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