Sunday, September 7, 2014

Roots and Shoots Farm - 11th Week of CSA Food 2014


We have had our Roots and Shoots Farm CSA basket from week 11 for ten days now. Although we have been eating out and enjoying other market produce, the basket is getting fair attention and plans are being made for it all.

I did not take as many pictures of our dishes as I have the prior month. There are a few included here.  Just try to imagine it all, though!

Parsley - I used a good part of it in my Italian Meatball recipe. The darling son used some for the broccoli soup.  I plan to clean the rest, chop it and freeze it.

Swiss chard - I have a special friend who needs good food to help her body feel good as you faces monumental health challenges.  I will be gifting her some lentil soup with Swiss chard on my next visit.

Romaine - we used this head last weekend for one of our favourite salads.

Carrots - we have been eating these sweet treats raw.  I have a blue cheese dip in the fridge whenever that bite needs a 'pow'. The remainder were roasted and used in a Roasted Carrot and Coriander Soup.

Broccoli - the darling son made a Broccoli, Red Onion and Dill Soup.

Tomatoes - they have been used in a big Greek Salad and also on sandwiches.

Cucumber - we used it in our big Greek salad.

Potatoes - we served them as baked potatoes at a dinner party.  Butter, sour cream, chives, bacon. The whole dreamy messy business.  I microwave the potatoes first until they are done 3/4's and then put them on the BBQ to finish and get a crispy skin.

Sweet peppers - the red one was used in the zucchini fritters.  The other two remain.  I haven't made green pepper steak in ages.  It will happen on a cool day when we want hearty food.

Onions - we used the white one in our penne pasta dish.  The red one has been used in our big Greek salad and in the Broccoli, Red Onion and Dill Soup.

Beefsteak tomato - we used him in a pasta dish.

Kohlrabi - it was pickled.

Music garlic - we used the garlic in two soups, the penne pasta, the bowtie pasta and also when pickling the kohlrabi. Garlic keeps so well, I am not worried about how long it hangs around.  This is my 36th garlic for 2014.  The third one in my CSA baskets.  I have been buying garlic as I see them at farmers' markets and festivals.  I plan to cellar about 50 heads over the winter.

Zucchini and summer squash - they were all used for zucchini fritters.

THE PARADE OF FOOD DISHES

Broccoli, Red Onion and Dill Soup

Penne Pasta. The beefsteak tomato was peeled, slightly seeded and then added into the pan with the onions, garlic and kale for a hint of a tomato flavour.  We actually used a small jar of our homemade basil pesto on the penne and tossed in some oven-roasted Roma tomatoes. Garnished with toasted pine nuts and Parmesan cheese.

Mama Alberta's Italian Meatballs -  I used my favourite recipe.

Roasted Carrot and Coriander Soup

Pickled Kohlrabi - - I used Linda's recipe on Garden Betty. I hope they turn out. They are still in pickling mode for a few more days.
Zucchini Fritters.  I used Smitten Kitchen's recipe for inspiration.  I use less flour, added bits of red pepper and also cilantro.  They ended up being served up with pico de gallo, avocado whip, sour cream, sriracha.

Bowtie Pasta - Used a clove of garlic in the homemade basil pesto. (Basil and tomatoes are from our garden.) 
Lentil Soup

Saturday, August 30, 2014

Roots and Shoots Farm - 9th Week of CSA Food 2014


When I picked up my Week 9 CSA basket from Roots and Shoots Farm I did not expect that my golden beets would turn into pickles.

We have had golden beets before this season.  For this half share member, repeats hardly ever happen because of careful planning by owner, Robin Turner.  He makes a point of managing the variety from basket to basket.

I was delighted for the second go-around (and said as much to Robin) because I love roasted beets - particularly in a salad. And they might as well be golden because they sure look good on the plate.

Because they cellar so well, beets are one of the last items used up in our share. First to hit the kitchen counter here is the more delicate produce.

For almost two weeks I had it in my head that I would eventually roast my beets. It didn't happen. Maybe because of the big heat this past week. Instead, the beets were pickled.

Although my bunch only gave me two 500 ml jars of pickled beets, I found my Rødbeder groove.

Rødbeder is a Danish recipe for pickled beets.  It's practically a national dish.  My mother used to make rødbeder all the time. Sometimes just a few jars and sometimes it was a preserving bonanza.

I happily channeled my mother to make these gorgeous beets.


The entire basket was beautiful. Check it out for yourself. I have also included pictures of some of the dishes we made with our produce.  You can see why it's been a challenge to eat out this summer.  The fridge is constantly full.

Iceberg Lettuce

Adirondack Reds - Surprise! They have pink flesh!!

Beans - Green, purple and dragon tongue

Onions

Tomatoes

Curly Kale

Carrots

Cucumbers

Garlic

Green pepper

Zucchini

Golden beets

THE PARADE OF FOOD DISHES

Wedge Salad I used the Iceberg Lettuce. If you need a blue cheese dressing for the Wedge, I blogged about it here.

Hash browns with a poached egg. I did not realize our potatoes this week were a variety with pink flesh.  I found out they are called Adirondack Reds. They do keep their colour and apparently even more so when boiled or roasted.  I also used some of the onions and green peppers for this dish.

When I discovered the potatoes had a pink flesh I wanted to make an old-fashioned retro vintage potato salad with hard-boiled eggs and mayonnaise.  I did mince in some of the onions.  I used other potatoes too as well as green onions and chives.  I kind of thought the Adirondack Reds looked like big chunks of canned ham.  It actually was delicious. Just had to eat with my eyes closed! ;-)

I eat beans raw or steamed.  Pretty plain.  I think they deserve that - as does much produce.  But this time I was determined to be clever.  I decided to bake them with a coating and treat them as party food.  They were coated in flour (consider a gluten-free option), egg seasoned with Dijon and salt & pepper, panko and Parmesan seasoned with cayenne.  The dip is mayonnaise with chives, dill and Michaelsdolce's sriracha.

Heirloom Tomato Salad. I used one of my tomatoes from my CSA share, tomatoes from my garden and some tomatoes from the Ottawa Farmers' Market.  I like this salad because the Parmesan crisps add a bit of crunch. (They are easy to make!)

Bruschetta. I was able to use more of my tomatoes, onion and garlic.  I added basil from my garden and broiled a bit of Parmesan on top.

Greek Salad! I used a lot of my tomatoes, a cucumber, and some of the green peppers.  Also in there is olives, red onion and feta cheese from Milkhouse Farm and Dairy. Check out Milkhouse on social media.  I dare you to not fall in love with their sheep.

Judy Dempsey's Shakshuka recipe featured in the Ottawa Citizen.  I used onion, kale, green pepper, garlic from my basket.

The darling son took most of the carrots with him to Algonquin Park for his canoe trip. His paddle buddy took a great shot of their carrot sticks on the scene.

Agurkesalat is another Danish recipe I make often. It is a quick pickle recipe for cucumbers.

I often use my agurkesalat on my open-faced sandwiches.  It goes well with pork and beef. And in this case, lamb sausage from Milkhouse Farm and Dairy!

Zucchini Fritters.  We used all our zucchinis for this party snack.  The usual suspects of flour, egg, salt and pepper.  Plus green onions. Next time I'm going to add red pepper for colour. This dish has me wanting a Spiralizer.

Pickled beets.  Most people eat their pickled beets so fast that they don't make it into the pantry for winter.  Just to be a food safety nut, I did put these through the water bath canning technique to keep my options open.  Gift receivers like to know you went the extra mile for their safety too.
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