Monthly Archives: August 2011

CSA box #13 update

The yellow doll watermelon really was yellow! I have never seen a yellow watermelon before! This variety, in my opinion, is much sweeter than a regular watermelon.

In other news, what we thought was a cantaloupe was actually a honeydew. And I have also kept my cooking plans and have made fresh marinara sauceAcorn Squash Spicy Vegan Chili and tons of pesto– this time without cheese per my Mom’s instructions. I promptly froze everything I made for another day. (Today is the day for one of those portions of chili!)

I feel like a cooking machine.

CSA box (lucky) 13

Lucky #13. This week we received: a giant cantaloupe, yellow doll watermelon, corn, royal burundy beans and green beans, basil, candy onions, green cabbage, sungold cherry tomatoes, summer squash, orange valencia and heirloom tomatoes, mix of red/bell peppers, jalapenos, and garlic.

Maeby did not come with the box but she did have a good time trying to test the contents (see below).If only she’d put away that dishwasher full of clean dishes.

I’m really hoping that watermelon is yellow inside! Last week’s watermelon was delicious and we are taking it to a pizza party tonight.

I picked up this box about an hour ago and I am already thinking of all the things I’m planning to make with this weeks contents:

Basil: Pesto to freeze

Onions: Brent wants to make oven onion rings

Green Cabbage: EatLiveRun’s Spicy Asian Slaw

Corn: Acorn Squash Spicy Vegan Chili

Tomatoes: Fresh Marinara Sauce, maybe some pico de gallo

Any suggestions?

CSA box #12

Oh look, a photo with a little change of pace, thanks to my retro cam app. This box has a lot of promise for some good dinners, and a total bonus of watermelon! 

Contents: broccoli, honey dew melon, watermelon, sungold cherry tomatoes, onions, garlic, winterbor kale, yellow squash, cucumber, heirloom + early girl tomatoes, zuchini, italian parsley.

Now off to use these contents to cook for the girls night I’m hosting tonight. I took the day off to prepare, duh.

Unfreeze your Pesto!!

Just to make these really quick, for your pals:I don’t know why, but I was calling them party pops. Two kinds!!

Ingredients needed:

  • Un-frozen pesto you made the other day(right!?)
  • 1 container of cherry or grape tomatoes (mine were from my CSA)
  • 1 container of mozzarella balls (not soaking in oil)
  • A few fresh basil leaves
  • Italian seasoning
  • Tiny bit of olive oil
  • Kosher salt
Directions:
1. Split the containers of tomatoes and mozzarella balls into two separate bowls so each bowl has an equal amount of mozzarella balls + tomatoes.
2. In bowl one, add pesto to the tomatoes and mozzarella balls, mix well.
3. In bowl two, add a tiny bit of olive oil, dash of kosher salt, and shake of Italian seasoning.
4. From the pesto bowl, skew one mozzarella ball and one tomato on per stick.
5. From bowl #2, skew a mozzarella ball, then a basil leaf, then a tomato per toothpick…and repeat.
So easy, and secretly fancy.

CSA box #11

#11 includes: broccoli, candy onions, sweet corn, early girl, heirloom and sungold cherry tomatoes, cucumber, a big galia melon, beets, kohlrabi, basil, summer squash, zucchini and garlic.

 

 

Pesto

By now, your basil plant is probably growing like a weed. Mine was…

…until I decided to make delicious pesto.

I have made pesto a ton of times, but it never turned out as good as my parents use to make. It turned out I never seemed to put the simple ingredients in the food processor at the right time until I saw this video.

I found a good recipe from Ina Garten, so I’ll modify it a bit. As far as ingredients go, I use whats listed below, but I don’t measure anything.

Pesto: The Ingredients (adapted-ish from Ina Garten)

  • 1/4 cup walnuts
  • 1/4 cup pine nuts (I use raw)
  • 3 tablespoons garlic
  • 5 cups fresh basil leaves, packed
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • just enough  good olive oil that the pesto is smooth
  • 1 cup shredded Parmesan cheese
  • Squeeze of lemon to taste
Directions:

1. Drop the garlic in the food processor and pulse til it’s tiny.

2. Add the nuts, pulse till they are tiny.

3. Add the basil, salt, pepper, lemon juice and pulse just so they are mixed up a bit.

4. Stream in some olive oil. Just enough so that it’s at the consistency you want it… but not enough so that it’s gross and oily.

5. Add the parmesan and puree for one minute.

6. Taste it, and if you need more of something (lemon, salt, etc), add it! 

The next step is to PUT THE PESTO AWAY!! Ina Garten was right when she mentioned in her recipe that air is the enemy of pesto. Air turns it brown and makes the flavor a little funky. To solve this, I make a huge batch for whatever meal I’m making and freeze the rest.

That’s right… freeze the pesto in ice cube trays. (Thanks again for the tip, parents!) Basil is hard to find in the winter, so you’ll thank yourself.
Freeze these cubes over night, then pop each out, wrap it in saran wrap and put them in a baggie with the date on it. Take one or two out for whatever it is that your’re cooking and let them defrost for an hour on the table (don’t microwave) and boom, fresh homemade pesto… again!!
This pesto can EASILY be made vegan if you just leave out the cheese. It’s pretty delicious that way too.

CSA box #10

Amazing #10! From left to right-ish. Ace peppers (early green bell peppers),  hungarian wax peppers (light yellow), jalepeno peppers, yellow potatoes, yellow squash, a patty pan squash (i think!), green cabbage,  zucchini, a million ears (13!) of sweet corn, candy onions, fennel, an heirloom tomatoes and parsley!

Summer veggies are awesome.