Thursday, August 23, 2012

CSA Share Week 11

The CSA experience is perfect for our family.  We get great, healthy food options delivered weekly in a bag.  For me, it is a fun puzzle to try to make it all work and stretch it out over the next year as well.  We eat far better and more diverse foods than we did before starting this adventure.  Each year we learn more and have gotten better at planning ahead.  

When my husband, Allen, arrived home tonight with the week 12 share we still had broccoli, tomatoes, and green bell and hot peppers left.  I just finished making a batch of freezer spaghetti sauce combining week 11 and 12 bounty.  The recipe to be shared next week...

Greysen, our five year old veggie lover, assisted in making the spaghetti sauce this evening.  As I laid all of the cut vegetables out during preparation, he commented on how many colors there were.  "Red, orange, yellow, green, purple... Almost like a rainbow."    Thanks to our CSA from Scotch Hill Farm our "Rainbow Diet" keeps us healthy!

Photos courtesy of Scotch Hill Farm, Broadhead, WI

Week 11 Bounty:
Sweet corn
Summer Squash
Hot Peppers
Green Bell Peppers

Meal #1: Summer squash, eggplant, zucchini, patty pan, peppers, onions, garlic

I used 2 Summer squash, 2 eggplant, 2 zucchini, 3 patty pan in the ratatouille.  I followed the recipe directions this time and it is quite lengthy, but the flavors are better.  When I made this last I threw it all in a slow cooker at one time.  That worked, but sauteing the vegetables really brings out some great flavors.  I also just used four tomatoes (not roma) from our share.  This recipe is really delicious served over whole wheat pasta.  It is a lot of work, but after eating some we still froze three more meals worth.

Summer Vegetable Ratatouille
2 onions, sliced into thin rings
3 cloves garlic, minced
1 medium eggplant, cubed
2 zucchini, cubed
2 medium yellow squash, cubed
2 green bell peppers, seeded and cubed
1 yellow bell pepper, diced
1 chopped red bell pepper
4 roma (plum) tomatoes, chopped
1/2 cup olive oil
1 cup vegetable broth
2 cans garbanzo beans
2 dashes of Creole spice
1 bay leaf
2 tablespoons chopped fresh parsley
4 sprigs fresh thyme
salt and pepper to taste
Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft. In a large skillet, heat 1 1/2 tablespoon of olive oil and saute the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic. Saute all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sauteed add them to the large pot as was done in step 2. Season with salt and pepper. Add the bay leaf, vegetable broth, garbanzo beans and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes. Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. Stir occasionally. Remove the bay leaf and adjust seasoning. Serve over cous cous, pasta, rice, savory crepes, etc. * Adapted from by Rani

Meal #2: Beet greens 
Beat greens washed, steamed and pureed, added salt and seasoning.  Enjoyed with pasta and hot dogs.  The kids ate this as if we hadn't fed them all week!

Other Uses: Oregano, basil, chard, beets, sweet corn

Oregano/basil - hanging to dry

Chard - washed, chopped and frozen

Beets - scrubbed, roasted in tinfoil at 400 degrees for nearly 1 hour, pureed, frozen

Sweet corn - boiled, cut from cob and frozen

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