Tag: apple

CSA Box: Many meals

I’m giving up on the day-by-day post idea, but still intend to post photos and formal and informal “recipes” or meal descriptions as I work through our CSA box contents.

Salmon, sweet potato, and potato leek soup.

Using up the remaining items from our first CSA box, I made potato-leek soup using a recipe from America’s Test Kitchen Family Cookbook with Farmer’s Market potatoes and all the CSA box leeks from last time’s box and this box. This is one of my favorite soups, especially when made with with homemade chicken broth. The recipe instructions have you “sweating” the leeks (cooking for a longish time) before adding the diced potatoes, broth, and thyme.

I had two sweet potatoes left, so I baked both and made a brown sugar-butter glaze to go with them. Unfortunately I don’t think I baked the potatoes long enough so they were a little bit firm, but they were still tasty. I made a mustard-brown sugar-cider vinegar spread for the salmon and baked it in the toaster oven to complete our meal.

Carrots, pink lady apples, and grilled cheese sandwich

I recently rediscovered the sweetness and flavor of “real” carrot sticks after years of munching on bland baby carrots (which I think I used to like when they first came out), so I was really excited that our second box came with a bunch of carrots. For lunch, I made a grilled cheese sandwich and shared a carrot and Pink Lady apple with Steve. Delicious!

Spinach, garlic bread, and shrimp scampi

We got to experience crocodile spinach, a different variety, which is supposedly harder to wash but well worth the effort. I found that this bunch of spinach was actually a lot cleaner than the last bunch, so it didn’t seem like it took as long to clean although I did still check each leaf individually to make sure there was no more dirt. We had a deliciously yummy meal of shrimp scampi, garlic bread, and spinach over rice. With the exception of the rice, everything else had garlic and butter in it! I used a basic shrimp scampi recipe from The Best Recipe, but here are my favorite ways of cooking spinach and making garlic bread…

Garlic Bread

  1. Cut a loaf of French or sourdough bread in half, lengthwise. (I use one french sandwich roll for two of us.)
  2. Put a chunk of butter in a small bowl. If necessary, soften just slightly in the microwave. For the french sandwich roll, I use about 3 tablespoons of butter, microwaved at 10 seconds.
  3. Mince two cloves of garlic or run them through a garlic press. Stir into the butter.
  4. Spread the bread generously with the garlic butter.
  5. Turn on broiler (I use the toaster oven) and toast, watching carefully, until the bread is your ideal shade of brown.

Spinach with garlic and butter

  1. Wash a bunch of spinach well, separating leaves from stem base. Clean stem bases well if you like to eat those as well.
  2. Melt 1-2 tablespoons of butter in non-stick skillet.
  3. Add 1-2 cloves of minced garlic and the stem bases (if using). Cook, stirring occasionally, to start softening the stems.
  4. Add all the spinach leaves. Cook, tossing and stirring, until the greens have wilted down and the stems are tender. Add more butter if you think it looks a bit dry (depending on how large your bunch of spinach is).
  5. Serve immediately.

Superbowl Sunday salad

We went to my in-law’s house to watch the Superbowl. I made a whatever-we-have-in-the-fridge salad with romaine lettuce (all that was in our box), green leaf lettuce (from the store), sliced carrots, the one watermelon radish in our box, canned mandarin oranges, and hard-boiled eggs from our box. At first, I was going to make a basic vinaigrette, but after tasting one of the spicy pieces of radish, I decided to look for a creamy, sweet dressing in one of my standby cookbooks, Lettuce in Your Kitchen. I modified one of the recipes and put together a mayonnaise, ketchup, sugar, olive oil, and apple cider vinegar dressing with a tiny smidgen of prepared horseradish.

I love the box subscription thing because probably never in my life would I have thought to look for or purchase watermelon radish! These baseball-sized radishes have a white-green exterior and a surprisingly red-pink-purplish interior. Very fun.

Rice bowl

Finally, I tried out a rice bowl recipe from In My Box, using wild rice, kale, onions, garlic, and a bit of dried serrano pepper flavored lightly with a yummy dressing and topped with a poached egg and toasted sesame seeds. (I didn’t have nori on hand; the recipe has you top it with toasted nori bits as well.) I don’t think I’ve had a comparable dish with this mix of flavors and found it quite tasty! I ended up with a lot of leftovers; unfortunately Steve doesn’t like crunchy rice, so I’ll be working through the rest of the rice over the next few days!

CSA Day 1: Free-range egg omelet and delicious fruit

Yesterday morning I eagerly cracked open our first free-range egg from Eatwell Farm. The chickens on Eatwell Farm are pasture-raised, which means that they can graze freely on bugs and run around happily.

I’d read that free-range eggs are supposed to be more brightly colored and have more nutrients than conventional eggs. So I have to admit that I was a little disappointed when I cracked the egg open and compared it with a conventional egg. Can you tell which is which?

Conventional egg vs. free range egg

Although I did notice that the free range egg shell was much harder, I didn’t notice a difference in color or taste (disclaimer: I’m continuously stuffy from pregnancy sinuses, so my taste tests may not be the most accurate!). (The conventional egg is on the left, if you were curious.) But I will continue to hopefully crack open the other eggs and see how the others look!

Anyway, I used my egg to make an omelet… First, I sauteed leftover mushrooms and onions that we had in the fridge with a small bit of butter:

Sauteeing mushrooms and onions

Setting those aside, I regreased the skillet with more butter and poured in the egg. After letting the first side settle, I flipped the omelet carefully and then added the mushrooms and onions, along with some olives, green onions, and shredded pepper jack cheese:

Making omelet

When the cheese was almost all melted, I carefully folded over one side and let it cook a little bit more. Delicious!

Completed omelet

I sent one of the Pink Lady apples with Steve to work and had one myself later in the day for a snack. It was deliciously chilled, crisp, and flavorful — one of the best apples I’ve had in a while! The apple just had one tiny bruised spot that I cut out.

After Steve got off work, we snacked on Satsuma mandarin oranges, also chilled, which were extremely easy to peel and very sweet.