CSA: Weeks 4 and 5

There’s been a whole lot of raw and single-ingredient eating going on over here lately, and there just really isn’t a lot to say about that.  Although I CAN say I am continually amazed at the difference in taste between fresh, local organics and grocery organics.

Week 4:  Eggplant, zucchini, squash, sweet potatoes, bell pepper, carrots, red and green tomatoes, broccoli, kale, chard, cabbage, spring mix, and a sprig of mint.)

Those were the absolute best grape tomatoes and carrots I have ever had.  I ate every one of those tomatoes on the night of pickup while I was standing in the kitchen washing and putting away the rest of the produce.

And I was almost giddy to find the green tomatoes in my basket.  They made this southern girl’s belly very happy.  🙂

Roasted turnips and fried green tomatoes
This recipe was easily veganized using Ener-G egg replacer, Morningstar Farms “beef” crumbles, and almond milk, and now I have a new favorite slow-cooker meal — cabbage rolls!
Trust me.  It tastes MUCH better than it looks.

Other items of note from week 4:

  • I ate a baked sweet potato for breakfast on my way to work one morning.  Who does that????  Someone who was too full to have it at supper the night before and someone who doesn’t waste food, that’s who.
  • I’ve been underestimating my cheapo blender.  Turns out most of the problem is me.  I’ve figured out that my smoothies are much more smooth if I just let them blend longer.  I learned that I can even get broccoli into a green smoothie if I blend for a few minutes with a couple of pauses to stir things around
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Week 5:  Cabbage, beets, turnips, new potatoes, okra, jalapenos, broccoli, bell pepper, patty pan squash, red and green tomatoes, kale, collard greens, zucchini, blueberries, thyme, mint, and fennel.
Fennel.  This was a new one to me.

Okay, I have a confession to make.  I AM SICK OF CABBAGE.  I’ve made coleslaw, stir fries and spring rolls a couple of times each to use the Chinese cabbage, cabbage rolls, boiled it, eaten it raw…  I’m kind of starting to feel like Bubba with his shrimp.  I want to try to make sauerkraut, but I’m really not sure I’m patient enough to commit to a four-week recipe!

This is really just one of those “throw everything together and hope it tastes okay” concoctions that I so enjoy doing.  I sauteed onions, bell peppers, and okra; breaded eggplant and squash; mixed in some whole wheat penne pasta, marinara, and fresh ground basil (that a customer brought me at work!); and topped it with Daiya nondairy cheese.  This was the first time I had used Daiya.  It didn’t exactly melt like I expected, but it was really gooey and stringy (think mozzarella sticks!) and tasted fantastic!

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On a whim on Sunday afternoon I decided to try my hand at zucchini bread.  I found this recipe, which has 3,570 excellent reviews.  So I guess that means the fact that it didn’t turn out right is more a problem with the cook than the recipe!  It said to bake for 40-60 minutes, but after that plus ANOTHER HOUR in the oven it was still super gooey.  I really don’t know what I did wrong.  I did substitute applesauce for the oil and used Ener-G instead of eggs, but that’s stuff I always do without a problem.  The only thing I can think of is maybe I messed up on the Ener-G.  I halved the recipe, but looking back at it now after the fact, I’m wondering if I halved that.  It seems like I had “three eggs” in my head when I was mixing stuff, which is what the full recipe called for.  Oh well.  It still tastes fine.  It’s just the completely wrong texture!  I’ll eat it anyway!

Zucchini bread: 1    Pam: 0

Sweet potato tacos have become one of my favorite meals.  This recipe, like so many others I’ve mentioned here, comes from Color Me Vegan.  It’s so, so, so super easy and is so very flavorful.  Steam your sweet potatoes and smoosh them, saute some onions and bell pepper, add spices and herbs and wrap it all in a tortilla.  YUM.  I like to top mine with salsa and Tofutti.  🙂

I know, horrible picture.  But the battery on my phone was dying and the camera wouldn’t flash.  I had to make do with a sun beam.
And finally,even though nothing on this came from the CSA I still had to share it because I was just that proud of it.  

BEST PIZZA EVER.  I did cheat and buy a premade whole wheat pizza crust, and then I topped it with onions, peppers, mushrooms, and Daiya (and I seriously contemplated putting cabbage on it) and it was soooooo good.  After I had it in the oven I remembered that I had black olives, and that would have just made it even better.  Oh well, next time.  The crust came in a two-pack so I’ve still got one in the freezer just begging me to do this again next weekend!

Please tell me something else to do with this cabbage!  (Besides soup.  Yuck.)

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3 thoughts on “CSA: Weeks 4 and 5

  1. I am seriously impressed by how healthy you eat. Please tell me your going to McDonalds the nights you don't blog about! You make me want to try something like this. But let's be real here, I'd end up throwing half the veggies out.

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  2. Oh girl — let's jazzzzzzz up your cabbage recipes because it's a MUST HAVE staple in your garden/farm to fork!! Here's an article I just read on a CSA I'm checking out here in Washington:)

    [http://www.fullcircle.com/goodfoodlife/2012/06/14/why-you-should-add-more-cabbage-to-your-diet/#_sf_id=1.1339889799.4854]

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