Week 11:
Potato
Tomato
Basil
Eggplant
Beel Pepper
Swiss chard
Taragon
From what I've heard Eggplant is a challenge to cook correctly so it does not end up like mush. Which is why so often when I try it I don't much fancy it. I'll be looking for a good recipe to follow on this one.
Tuesday, August 11, 2009
Tuesday, August 4, 2009
Tuesday, June 30, 2009
Week 5
*Parsley - already have so much, I'm not sure what to do with all of this
*Basil - same pesto recipe as last week
*Green Beans -
*Beets - use the same baking recipe as the turnips last week, throw in some onions and potatoes for variety
*Cucumber
*Tarragon - not sure on this one
*Squash - for those who are very ambitious I would suggest making squash ravioli from scratch, it is VERY rewarding but VERY time consuming.
*Basil - same pesto recipe as last week
*Green Beans -
*Beets - use the same baking recipe as the turnips last week, throw in some onions and potatoes for variety
*Cucumber
*Tarragon - not sure on this one
*Squash - for those who are very ambitious I would suggest making squash ravioli from scratch, it is VERY rewarding but VERY time consuming.
Tuesday, June 23, 2009
Week 4!
Here it is, my recommendations for how to use this weeks CSA vegetables, post any suggestions in the comments.
Red Cabbage - I prefer this straight on top of my salad
Swiss Chard - lightly saute with olive oil and crushed garlic, serve with a grain (rice, pasta, etc.)
Salad Mix
Squash - usually I split in half and bake for about 40 min (or until soft), top with some butter and nice nutty hard cheese like gruyere.
Green Beans - also a saute item with olive oil and garlic until soft
Dill - any ideas?
Radish - thinly sliced on top of salad mix.
ALSO!
From week 3, Katy and Carine both sent me some awesome recipes for the Turnips if you haven't used them yet (they definitely keep better than salad greens).
Katy's Recipe: roast the turnips with some carrots, onion, olive oil, salt, and pepper.
Carine's Recipe: "A favorite recipe of mine is “Gratin Dauphinoi” which is made with potatoes, so I wondered whether I could make a Turnip Gratin Dauphinoi, and I think I found a good recipe.
http://www.epicurious.com/recipes/food/views/Turnip-Gratin-240249
-Dylan
Red Cabbage - I prefer this straight on top of my salad
Swiss Chard - lightly saute with olive oil and crushed garlic, serve with a grain (rice, pasta, etc.)
Salad Mix
Squash - usually I split in half and bake for about 40 min (or until soft), top with some butter and nice nutty hard cheese like gruyere.
Green Beans - also a saute item with olive oil and garlic until soft
Dill - any ideas?
Radish - thinly sliced on top of salad mix.
ALSO!
From week 3, Katy and Carine both sent me some awesome recipes for the Turnips if you haven't used them yet (they definitely keep better than salad greens).
Katy's Recipe: roast the turnips with some carrots, onion, olive oil, salt, and pepper.
Carine's Recipe: "A favorite recipe of mine is “Gratin Dauphinoi” which is made with potatoes, so I wondered whether I could make a Turnip Gratin Dauphinoi, and I think I found a good recipe.
http://www.epicurious.com/recipes/food/views/Turnip-Gratin-240249
-Dylan
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