Baked Tostadas rule

Tonight I made baked tostadas, topped with mashed homemade black beans, sauteed onions and peppers (from last week's csa pick-up), jack cheese, salsa and avocado. On the side we had slaw. I also made the leftover roasted potatoes into a southwestern potato salad with hot sauce, mayo and chopped pickled jalapenos. Dan wasn't a fan of the tostada--he doesn't like "messy" food (insert eye rolling here) nor did he like the potato salad (more for me!) But it was delicious.

Now I need to figure out what to do with the rest of the food in my fridge! A project for Saturday morning...

WINTER CSA PICKUP--WEEK #2

This week's pickup is so very exciting!

Kohlrabi; Sugarsnax Carrots; Bunch Leeks; Daikon Radish; Savoy Cabbage; Red Kuri Squash; Delicata Squash; Red Mars Onions; Bunch Bright Lights Chard; Bunch Bull's Blood Beet Greens; Bunch Cilantro; Butterworks Farm Plain Yogurt; Champlain Orchards Liberty Apples; 1 Pete's Chicken

From last week I still have pac choi, onions, shallots, delicata and bell peppers. I won't be home for dinner tonight, but tomorrow I must use the bell peppers before they go bad.

I've been wanting to make Singapore chicken rice for a long time, so I think I'm going to make that with the chicken then do some sort of Asian slaw/saute with the Asian-y stuff I have.

Week 1--Winter CSA

so we took the plunge and got the winter csa from pete's greens. it's a little pricey, but the first week's pick-up was well worth it!

our booty:

Fennel; Bunch Sweet Salad Turnips; Mixed Sweet Peppers; Walla Walla (Sweet Onions); Bunch Mizuna; Green and/or Purple Pac Choi; Delicata Squash; Bunch Curley Parsley; Red Norland Potatoes; Shallots; Vermont Cranberry Company Dried Cranberries; Maplebrook Farm Ricotta Cheese; and Elmore Mountain Pain au Levain bread.

we had leftovers to consume last night, so we didn't cook anything up yet. i'm not worried about using anything, except maybe the parsley. that's the one herb i don't do much yet. seems to cold to make tabbouleh (and i much prefer to make it with flat-leaf parsley) so i don't know if i'll use it. SO EXCITED about the ricotta! i can't decide if i should eat it with poached figs or make lasagna....

Enchis Enchis Enchis!

what an amazing dinner this evening. i had a decent crop of tomatillos this summer that i made rick bayless' essential roasted tomatillo-serrano salsa with. it freezes beautifully. i defrosted some and made enchiladas with chicken and chard from a local farm, pepper Jack cheese and yellow onion. i also busted out my new mortar and pestle to make guac (which, sadly, was too small for guac making) and made a lovely cabbage-bell pepper slaw.

if i had softened butter, i'd be busting out an apple cake right now, but alas, it'll have to wait til tomorrow.

Taking the plunge

Man, have I been horrible about updating this!

The Eat Local challenge totally fizzled--it was 2 weeks before our wedding and I wasn't prepared and had too many things going on that week to really commit. I'll be ready next year though!

Today, karma hit—I've been waffling about getting a Pete's Greens CSA—I participated the first time they did a winter share and I was really disappointed. BUT I think kinks have been worked out so I'm trying again! I emailed to see if they had any spots left and lo and behold, they had 2--and I know the woman who's in charge so she said she'd hold one for me. I'm warily excited :) Starts on Wednesday!

I've been going through the last of my CSA produce the past few days. Last night I made one of my favorite soups—so easy and vegan as well. I cooked a peeled cubed acorn squash and red kuri in water. When it was really tender, I put it through a food mill and put it back on the stove with fresh lime juice, red Thai curry paste, coconut milk, brown sugar and salt--DELICIOUS!

I have a few delicata calling my name too—want to save those for just roasting later this week.