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Tomatoes. One of my first veggies, but I guess its technically a fruit? Oh well.

Little tomatoes, dried in a low oven for 3 hours with olive oil, salt and pepper. Their concentrated flavor is delicious. Plus, they keep in the fridge for a long time in oil. I’m planning to mix them with some pearl couscous and chicken.

I also made some sauce out of the BIG tomatoes.

I even peeled and seeded them! Its my ‘I’m not lazy’ sauce.

Into the pot, then into my dish. I also made some turkey meatballs with lots parsley.

This is my kind of comfort food. It whole wheat pasta, too.

Tomato season has been the best part of the CSA so far!

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C. and I got engaged in May of ’08. Seems like a really long time ago now!

It was such a happy time. Not only because I was marrying the person who loved me in a way that I wanted AND needed, but because I got to REGISTER. At Crate and Barrel. Oh yeah.

With C. in tow, my mom, sister and I ran to the nearest location in Raleigh, NC. We got the guns and started scanning. C. was SUCH a good sport, but eventually got really overwhelmed and freaked out about a cupcake carrier. (Which just happens to be in my kitchen right now, thanks to best bud).

Over the next year that first attempt was changed pretty regularly, with C.’s input, thanks to their online registry. He could participate without being overwhelmed by the store.

Everyone was so generous with us and as a result I have an amazingly well stocked kitchen. One of our first gifts (a shower gift) was a waffle iron. We registered for the model/type recommend by Alton Brown (Good Eats) and used his recipe the first Sunday we were back from the Honeymoon.

In fact, I keep a short hand form of this recipe under the wheat flour in my kitchen. It’s the only one I will ever use. Its perfection.

I often make a double batch and freeze them for to-go waffles all week!

Supplies: hot waffle iron (highest setting), batter, ice cream scoop and cooking spray.

All Done!

With black berries and cream…

Here is the recipe…I mean it…you will NEVER look back. I put some of my notes in there, too.

Basic Waffles

Recipe courtesy Alton Brown, 2005

Serves: approximately 6 (8-inch round) waffles
Ingredients

  • 4 3/4 ounces all-purpose flour, approximately 1 cup
  • 4 3/4 ounces whole-wheat flour, approximately 1 cup
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 tablespoons sugar
  • 3 whole eggs, beaten
  • 2 ounces unsalted butter, melted
  • 16 ounces buttermilk, room temperature
  • Vegetable spray, for waffle iron

Directions

Preheat waffle iron according to manufacturer’s directions. (I put mine on the highest setting b/c I like darker waffles)

In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes. (DO NOT SKIP THIS STEP!!)

Ladle the recommended amount of waffle batter onto the iron according to the manufacturer’s recommendations. (I use an ice cream scooper and put in two level scoops). Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.

I’m back! After a very refreshing weekend of doing very little and taking care of a sick husband, I’m fighting off the bug myself. Fun times.

All the more reason to fill up on these:

Week #12 includes:

8 tomatoes

Bunch of parsley

3 yellow peppers

2 eggplant

3 carrots

Pole Beans

Lemon Basil

I made tomato sauce, dried tomatoes, meatballs, and waffles (with berries from last week). I also froze the beans and put parsley in just about every thing we ate all weekend. Yum.

AND one morning when I went to make eggs for C. , he said:

“I think I need a chard-break.”

I knew it would catch on.

Now, don’t be afraid to add this to your vocabulary, too. Just remember to send me a nickel every time you do. 🙂

This week has been strange. I’m staying in a hotel my own city and working like a crazy person. Thus, the lack of posts! C. picked up the veggies yesterday, but I haven’t even seen them yet!

I’m doing a federal grant review, and wow, they really feed you at these things. Every meal is catered by a really excellent restaurant that is in the hotel, or we just eat in the restaurant. I am not used to eating this much. And let me tell you, even really good food at an amazing place gets old after the 9th visit in a row.

I’m so looking forward to getting back to my home, my bed and my kitchen tomorrow afternoon!

I had one of those mornings where I woke up just as the sun was rising and started thinking.

Well, not really thinking…worrying.

I lost a dear person in my life this week.  A sweet and wonderful lady, my step mother’s mother…one of the 4 grandmas I am lucky enough to have. It started me thinking about other people in my life and how important they are. And at dawn, those things seem scary and unmanageable.

So I got my butt out of bed and made some breakfast.

Having something to do lessened the blues. And of course, chopping stuff up is always therapeutic!

My eggs are on top (sans-chard), C.’s are on the bottom. Other ingredients (all from CSA) were garlic, red pepper, chives and a tomato.

Very good, but I may have made a little bit too much for that early in the morning! Oh well.

Week 11!

A couple scary veggies, but nothing C. can’t handle. 🙂

We’ve got…

7 tomatoes

3 onions

Chives

3 peppers

3 eggplants

Chard

Green Beans

Fennel

Black Berries

Yes, you heard me right, black berries. Yeah, those got in my belly pretty darn quick. With cream. Yep.

Beauties…

It was a weekend of Latin-type food, both homemade and out. At home, I made salsa (one of my favorite things) with all CSA ingredients and ate it with nachos. I did not get a jalapeno at TJs because I thought one of the peppers in my CSA basket was a little spicy because it looked like the spicy ones my sister grew in her garden last year.

Sadly, I was wrong, so my salsa was a little flat. But an overnight rest in the fridge blended the flavors really nicely. I love things that are better the next day! Next time I will get cilantro, too. But this had such a clean, fresh and uncomplicated flavor. Very nice.

Tomatoes, onion and peppers into the processor…

Give it a whirl…

I’m really into TJ’s reduced fat Mexican blend cheese, even though it doesn’t melt very well. It still tastes good!

In other (big) news…C returned for good!!!! Its amazing to have him back. The house just feels like a home again. I spent Sunday afternoon on the couch watching him put his stuff away and chatting. Getting a kiss every once in awhile. Heaven.

We went out to a new neighborhood Latin restaurant last night that was just…eh. Its sad because its so close and my favorite genre of food. Maybe it will get better? I have hope!

I’ve been seeing Larabars everywhere lately, especially on Iowa Girl Eats (an adorable blog–she even put a larabar in a smoothie the other day!). My TCM doc also recommended them.

So, last night at the TJs I decided to go for it and bought 5.

Now, I love a granola bar.  C. and I buy big boxes of them and eat them everyday. Its a good ‘on-the-go grad student’ kind of food. But energy bars have always turned me off a little. Weird taste.

Also, me and soy don’t get along real well and every granola bar seems to have the little “CONTAINS: SOY” label.  Sigh. Not to mention the foot long list of crappy chemistry set ingredients.

Enter LaraBars. Which, somehow (magic?) have nothing in them but fruit and nuts. I tried Cherry Pie this morning. WOW! SOOO goood. I’m hooked.

They are definitely more expensive, but for something I eat almost everyday, I think a little extra money for the lack-of-all-things crappy is worth it.

My new buddy Lara…sorry for the crappy  phone picture!

Week 10!

The bag this week:

3 red onions, 1 White onion

bag o’ green beans

pint of orange(!) cherry tomatoes

2 green, 1 purple pepper

bunch of basil

bunch of carrots

8 tomatoes

2 cucumbers

I LOVE the colors and shapes in this week’s bag. Just look at that funky looking purple pepper!

Plus…

Peppers + Tomatoes + Onions (could only) = SALSA. I got an avocado, black beans and tortilla chips at traders joes and I’m looking forward to a nacho dinner.

Yum-o!

This past week I dug into the freezer to make myself some lunches. I had frozen CSA carrots, peas, squash and zucchini. I also still had an onion, some garlic and eggs from the CSA.

And don’t forget the ginger from the grocery store. Oh, ginger. Oh.

Mix that with a little left over rice…

I got something that actually swayed me from walking to McDonald’s yesterday for McNuggets. (!!)

And I’m having it again today. The lunch countdown begins!

I’m excited to get more veggies tonight, especially after I got the newsletter today and everything in the bag is on the “Safe Vegetable” list. Nothing from the “Scary vegetable” list because they gave us another chard-break!

I think I’m going to trademark the term “chard-break.” You CSA subscribers know what I mean…

The Story

I'm skeptical of vegetables and joined a CSA to see if I can make friends with them. This blog exists so that I can hold myself accountable to eating what I paid for and document what I can do with lots of local produce!

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