Veggie Fajitas

This week we decided to chop up the zucchini & onion from the CSA and throw it in a skillet to make veggie tacos. I mean what's better than locally-grown veggies as the center of the meal? No meat in this concoction, but we did add in some black beans & peppers. It was spiced up with cumin and ready to go.

I shredded up the colby cheese from the CSA, then chopped up the CSA-provided napa cabbage and tomatoes as garnish. Also grabbed an avocado from the store, as it is one of my favorite components to fajitas. Couldn't forget the salsa to top it all off! 

Threw some refried beans on the side and the meal was complete. Pretty simple, extremely tasty & a great use of lots of veggies.  

-Kate

Kate's Week 5 & 6!

I'm behind on posting, but also because I'm behind on cooking. Here's what our week 5 looked like:

Hot dog! We grilled those up on the 4th of July. 

We still haven't figured out what to do with the pickling cucumbers yet. The obvious answer would be to, well, make pickles, but we're not real sure how to do that, so they might go on salads instead. 

Week 6 looked a little something like this. 

So there's a theme here. Hen House really wants us to eat blueberries. Good thing we make green smoothies every morning with the little guys. I even talked Dave into trying smoothies to use up all of his blueberries.

I'm super pumped about more cheese, because, well, I love it. We haven't had the colby yet, so even better.

The cabbage and onions are a switch up from the previous weeks, so we'll find something delectable to do with them. Seems like there might be some cabbage rolls in the near future?

I'll keep you updated.
-Kate

Week 4 - Around the World Asia to Switzerland to Cuba

 

Kate picked up Week 4 for me and I found myself a bit overwhelmed with squash and greens!  The first night I decided to use up those two zucchini and some of those Asian ingredients I bought last week to make zucchini fritters, conveniently a recipe straight out of this month's Bon Appetit. www.bonappetit.com/recipes/2013/07/zucchini-fritters

I threw in some fresh chives and cilantro from my garden and fried them up in the sunflower oil from Week 1.  Dipping sauce included rice wine vinegar, soy sauce, sugar, and red pepper flakes.

 Tuesday night, I made a quick impromptu summer pasta dish with (believe it or not!) only ingredients I already had.  This included onions, cherry tomatoes from last week, corn, white beans, chopped up Swiss chard from this week, and a splash of white wine.

Topped my plate off with fresh basil from the garden.  Yum.

  
I gave Andrew the roast to cook to his own delight and he chose a Cuban pot roast from this recipe here: http://allrecipes.com/recipe/ropa-vieja-in-a-slow-cooker/ with Cuban style yellow rice: http://allrecipes.com/recipe/cuban-style-yellow-rice/

I can't take any credit for this one aside from pouring the water in the pot to cook the rice.  All Andrew!  And it was delicious. 

Also, no Cuban meal would be complete without mojitos!

Happy eating!
Michelle

Bok Choy

I decided to dive right into attempting a meal with the bok choy. I searched and found a recipe for Braised Bok Choy. After another Google search on what parts of the bok choy stalk to eat (all of it, except for the bottom which is cut off a little above where it is broken from the bunch) I was set to begin the meal prep. This recipe used the bok choy and tomatoes from the CSA bag today. If I would have taken the bread I could have used it also, but ended up using a baguette.

First ingredients? Garlic and olive oil. Really, does anything that starts with garlic and olive oil end badly? I'd argue not. After those were sauteed properly, in went the chopped up bok choy, and I threw in onions for good measure.

 After ample time to let it soften, then went in the tomatoes and the kalamata olives.

I modified the recipe so instead of adding in the bread and cheese into the pan, I just sliced the baguette, then put the bok choy mixture on top and covered with Swiss cheese instead of Gruyere.  

Here's the finished product and I have to say it was pretty yummy. The bok choy was just a bit crunchy, which I really liked. The Kalamata olives gave it a nice kick every few bites and the swiss sets it off with a nice flavor. 

Here's the recipe:

 http://www.eatingwell.com/recipes/braised_bok_choy_with_tomatoes_gruyere.html

-Kate  

Veggies Galore!

Week 3 bag brought a little creativity. I decided not to take the sirloin steaks or the Sourdough bread. We haven't eaten much meat lately and we still have chicken and ground beef from the previous two weeks. I'm not a huge fan of Sourdough bread, and since I was picking up the bag, decided to swap it out. Instead I got double tomatoes, blueberries and then some honey! 

It's round 2 of bok choy, which will take some internet searchage for a recipe, but I'm sure we'll make it work. 

I'm really looking to the free-range farm fresh eggs for Sunday breakfast and might just have to have some of the delightful looking blueberries on the side. 

The best way I know to eat cucumber is on rye bread with cream cheese and dill, so I'll start craving that now and see where that yummy appetizer falls in the week. 

Happy CSA day and weekend!

Kate