CSA Things: All By Myself

No joke, I was singing that song the other morning and Joey responded with “If you keep singing like that, you will be!”  Rude!  Anyways, what this week’s CSA post title is actually referring to, is the fact that I did the pick up all by myself.  I was half tempted to pull over on the side of the road to take a picture of the field of cows we always pass (because no one was there to stop me!) but decided walking around on the shoulder of a road with a high speed limit probably wasn’t such a good idea.

CSA Pick-Up #7 Included:

  • Lemon Cucumbers
  • Carrots
  • Japanese Eggplant
  • Melon
  • Purple Potatoes
  • Roasted Chilies

What We Cooked:

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Lemon cucumbers are so cool looking, inside and out!  They’re much more lime green than regular cucumbers and while the flavor is the same, they are way seedier!  If the seedy part of the cucumber grosses you out, this isn’t the fruit for you.  We loved them, however.

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I threw this plate — let’s call it a Greek Sampler — together on Wednesday night.  Except for the roasting of the eggplant and the heating of the pre-made falafel balls, this dinner was super speedy and hands-off, which was great because I was busy icing a red velvet cake for our realtor.  What, that isn’t normal?  Back to dinner.  It turned out to be really fun and really delicious. Maybe the Greek Sampler should be a regular thing around here.

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Truth: I do not like cantaloup.  This is very strange, considering there are very few foods I won’t eat, but I’m just not a fan.  Joey, on the other hand, really likes cantaloup.  We had a choice between the melon and cherry tomatoes (love!) but I decided to be a good girlfriend and go with the cantaloup.  Joey used the melon baller and we had it alongside some Sunday morning pancakes.  I think I ate about 10 melon balls, then decided “yeah, I still hate that stuff.”  The pancakes though!

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The roasted chilies and purple potatoes both went into these chorizo tacos.  Um how cool is it that the farm roasted chilies for us?  I was pretty excited.  Also, purple potatoes are just the coolest.  I had the choice between fingerlings and purples.  That choice is just so obvious isn’t it?  These tacos were amazing and pairing them was grilled pineapple is my subtle way of saying “I’m not ready for summer to end!”  P.S. If you’re short on time, do not Google the spelling of chilies/chiles/chilis/chillis/etc.  I just did and I still don’t know the real answer.

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Knowing we’d be out for dinner on Tuesday and Wednesday, I threw a big batch of “summer soup” in the crockpot on Sunday so we’d have leftovers during the week.  Yeah, summer soup is a thing.  Actually, I’m just calling it that because it had fresh corn in it and because I’m not ready to talk about anything that follows summer.  I mostly followed this recipe (which I happen to love) and was able to use up our carrots before they got to the flimsy stage.  Aren’t you proud?  Adding frozen okra to soup is the best.

Side Note: Sorry to any readers that these CSA posts are all I seem to be able to pump out lately.  I’m feeling “busy” and semi “uninspired” lately.  Which really just means I can’t seem to think or talk about anything that’s not new house related.  I also know this to be an extremely boring topic for others.  I’ve tested this theory on my sister, so trust me, I know.

Happy Thursday!

CSA Things: Purple Veggies

I almost just wrote “Big ups to my mom for picking up our CSA veggies last week,” then I remembered no one says “big ups” anymore (and never should have!).  But seriously, so thankful my mom could grab our produce for us while I was hanging out with Bruno Mars at Red Rocks.  Just one of the many reasons I don’t know what I’d do without her.

CSA Pick-Up #6 Included:

  • Beets
  • Carrots
  • Garlic
  • Cucumber
  • Zucchini
  • Eggplant
  • Bell Peppers

What We Cooked:

I’ll try to be brief — even I’m semi-bored listening to myself go on and on about farm fresh vegetables — but the gist of this week was purple veggies and meals that were almost too pretty to eat (or so I thought at least), and tasted even better.

Heirloom Tomato and Beet Salad

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Although the beets were great (and so colorful!), this salad was just okay and I won’t be making it again.  But those tenderloin filets!

Curried Veggies with Roasted Eggplant & Chickpeas

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Does anyone know what kind of eggplants those are?  And does anyone know how someone could not like eggplant?  Cough, Joey.  I could’ve eaten this roasted eggplant by itself but I’m glad I didn’t because this curry dish was really tasty.   Also, cutest teensy purple bell pepper and eggplant rounds ever.  I may have squealed when I first saw them.  Mini eggplant parm, anyone?

Kale, Mushroom and Sundried Tomato Lasagna Rolls

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I’m so over kale.  Actually, I’m just over washing it and tearing the leaves off the stems.  Annnnd, I’m now realizing how lazy that makes me sound.  Anyways, after slaving away at that kale for a whole 5 minutes, and assembling these lasagna rolls, we had such a good dinner.  Sautéed up that CSA zucchini in some olive oil for a side dish.  Simple but I LOVE it.  I would certainly make this whole meal again.

Garlic, Carrots, Cucs

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While I think the difference between farm fresh and store-bought garlic is kind of subtle, I could tell which was better.  Guess which!  The taste, smell and color is just enhanced.  We used it in all of the above.  What if someone didn’t like garlic?!  In other news, CSA carrots have become the bane of my existence because I can’t for the life of me get to them before they get kind of…flimsy.  I used those flimsy carrots and the cucs in a soba noodle salad with an almond buttery dressing (yum!) and the rest of the cucs were eaten alongside some roasted red pepper sabra, aka the best hummus in all the land.  Did I really just say “cucs” that many times?

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What’s your favorite purple food?  Please don’t say it’s that purple ketchup they used to make.  Remember that?!

Do you like eggplant?

What old sayings do you wish we still used? I wish I could still tell people not to “have a cow.”  What does that even mean?