i'm not gonna lie--i'm pretty psyched that we have a week off from our CSA this week. i'm a little overwhelmed with roots!
we got a beautiful share last week:
Orange Storage Carrots; Cippolini Onions; Celeriac; Mars Onions; Bunch Curly Parsley; Mixed Gold and Chioggia Beets; Bag Claytonia (Miner's Lettuce); Sorrel*; Leeks; Red Norland Potatoes; Red Shallots; Carnival Squash; Tullochgorum Popcorn; Pete's Greens Kitchen Applesauce; Champlain Orchards Macintosh Apples; Champlain Valley Creamery Triple Creme Cheese; and Elmore Mountain Flax Seed Bread.
the cheese was mind-blowing. the popcorn is beautiful (but apparently looks normal when it's popped, darn!) and the applesauce is just sweet enough.
so what have i been making: i made a lovely root vegetable and cabbage soup inspired by this recipe with carrots, parsnips, potatoes, celeriac and beets with some savoy cabbage thrown in. it was so satisfying and really flavorful.
the rest of the cabbage went into slaw for tacos with chile-braised beef and beans.
we had a nice salad with the claytonia, orange, radishes and bell peppers last night with our tacos.
today i'm making irish lamb stew--i can plow through some of the roots and potatoes and i defrosted some lamb that's been languishing away in my freezer for much too long.
ooh--i made a yummy egg bake the other morning. i was cleaning out my fridge and had these things:
*bread ends that needed to be used
*a little breakfast sausage
*portobello mushrooms
*heavy cream
*egg whites left over from cookie baking
*sundried tomato tapenade
so i cooked the sausage and cooked a mushroom in the sausage fat. i sliced and toasted the bread ends and spread them with tapenade. those lined the bottom of a baking dish. i sprinkled those with the sausage and mushrooms then poured over a mix of egg white, eggs, cream and milk and sprinkled that with sharp cheddar--YUM!
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