CSA 8/30

This week I got beans, two green peppers, a red pepper, a red onion, a white onion, 2 bulbs of garlic, and some little peppers:

A bag of roma tomatoes, a cucumber, an acorn squash, a bunch of dill, and eggs:

And a watermelon!

This week I'm going to make:

• Latin Chicken and Rice Pot- will use an onion, a green pepper, garlic, and tomatoes
• Balsamic Glazed Acorn Squash  
• Orzo Salad with Dill Yogurt Sauce- will use dill, cucumber, red onion, and tomatoes

Recipe: Black Bean and Egg Enchiladas and Spice Roasted Potatoes

Black Bean and Egg Enchiladas

Ingredients:

1 onion, diced

1 green bell pepper, diced

1/2 red bell pepper, diced

1 jalapeno, seeded and finely minced

1 serrano, seeding and finely minced

4 cloves garlic, finely minced

1 can black beans

1 T chili powder

2 tsp cumin

1/2 tsp oregano 

Salt and pepper, to taste

4 eggs

tortillas ( around 12)

2 cans of verde enchilada sauce (or any enchilada sauce)

Cheese (I used a Mexican blend, but I think monterey jack would be really good)

Directions:

Saute the onion and peppers until soft. Add the garlic and cook a few minutes. Add the spices and beans and cook a few more minutes. Beat the eggs separately in a bowl and add them to the pepper and bean mixture. Cook over medium low heat, stirring frequently. This will make the eggs cook into tiny pieces and look a little bit like ground meat.

Wrap the tortillas in a towel and microwave for a minute or two until they are soft. Fill the tortillas with filling, wrap up and add to a baking dish. Top with enchilada sauce and cheese. (Note: I left cheese off a third of the enchiladas because Marcella limits her dairy. I then added extra cheese to mine because cheese is one of the three greatest foods of all times.). Bake at 350 degrees for 20 minutes or until the cheese is melty.

Spice Roasted Potatoes

Ingredients:

Lots of potatoes (I used the white potatoes from my CSA. Maybe 2 pounds?)

1 tsp ground coriander

1 tsp ground mustard

1 tsp thyme

Olive Oil

Salt and Pepper

Peel potatoes or just scrub them really well if you want to use the skins (the healthiest part of the potato, ya know).  Cut into chucks about 1.5-2 inches. Coat in a few tablespoons of oil, toss with spices. Roast at 350 degrees until soft in the middle and crispy on the outside. I think about 60 minutes. 

Note: I wouldn't usually serve potatoes with enchiladas. I typically service rice and beans or a little salad. However, I wanted to make an effort to use everything from my CSA. And I also think potatoes are one of the three greatest foods ever.

Socks!

Yarn: Handspun Nest Primavera on sw merino

Pattern: Ann Budd's basic socks

Yarn: Handspun Southern Cross Fibre Diversity on Falkland

Pattern: Ann Budd basic sock

CSA 8/23

This week I got beets, onions, and a little bag of popcorn. There's also a bunch of coriander seeds:

A big bag of roma tomatoes, three green bell peppers, a red bell pepper, and a bunch of serranos and jalapenos:

I also got eggs and potatoes:

This week I'm making:

• Chili- I made this immediately. I don't care that it's summer, I love chili. I peeled all my tomatoes, chopped several bell, jalapeno, and serano peppers, and diced an onion. I added three kinds of beans and other spices. Last night I served the chili with pasta and cheese. I will serve chili again with french fries. And again with baked potatoes. And again with corn bread. And again with eggs. And again just plain. 
• These fancy ass beet chips
• Potato Breakfast Gratin- Using potatoes, red pepper, and eggs 
• I'm also going to make Curried Chickpea Salad This isn't really using anything from this CSA package, but I still have some carrots leftover from a few weeks.

Sweet and Sour Tofu- Recipe

Sweet and Sour Tofu

Ingredients:
2 packages of firm tofu
1 red pepper
1 green pepper
1 summer squash
1 can diced pineapple (I used a jar of pineapple I canned)
1/4 cup sugar
1/4 cup ketchup
1 tsp. garlic powder
1.5 inch of minced ginger
2 T lemon juice
1/4 cup white vinegar
1/3 cup soy sauce
2 T corn starch

Optional: Green onions, sesame seeds

Directions:

Tofu: Chop into bite sized pieces, toss with vegetable oil, put on a lined cookie sheet. Bake at 450 degrees for 20-30 minutes or until the tofu is golden grown.

Sauce: Whisk together the sugar, ketchup, garlic powder, minced ginger, lemon juice, vinegar, soy sauce, and corn starch. Set aside.

Veggies: Chop the peppers and squash into approximately 1 inch pieces. Saute with some vegetable oil until nice and soft. Add pineapple, tofu, and sauce. Cook for a few minutes until sauce cooks down and the tofu and veggies are covered in sauce.

Top with sesame seeds and green onions. I served this with plain brown rice.

CSA 8/16

This week I got a bag of potatoes and lots of corn (there are 4 ears not pictured here):

I got 2 green peppers, a red pepper, a red onion, a yellow onion, a bag of roma tomatoes, a summer squash, and a pepper/chili (maybe a hatch chile?):

I also got a dozen eggs and candy striped beets:

This week I'm planning to make:

• Sweet and Sour Tofu- will use the peppers
• Piergoies- Will use the potatoes and onion
• Corn Casserole- to use all that fresh corn! And an egg or two
• Burrito Bowls- I'll make a salsa with the tomatoes, onion, pepper, and chile. I'll also include brown rice, black beans (dried, of course), cheese, and some avocados! 
• I'm at a loss for the beets. Maybe Marcella will make us beet juice. 

CSA 8/9

 This week I got roma tomatoes, eggs, a red onion, a red pepper, and a green pepper:

I got a sack of potatoes and a few little cucumbers:

Several ears of corn:

And we got some green beans from a vendor at the Farmers Marker:

This week I'm planning to make:

• Grilled corn (will probably grill some Boca burgers or barbecued Quorn as well)
• Green Beans Amandine (I love this recipe!)
• Vegetarian Gumbo- using the okra from last week, the onion, a pepper, and a tomato
• Twice baked poatoes- with red pepper

Finished Objects

Roxborough Dolman

Pattern by Courtney Kelley

Yarn is MadelineTosh Sock in Antler and Graphite

Pogona

Pattern by Stephen West

Yarn is Verdigis; fiber dyed by Pigeonroof Studios and spun by me

CSA 8/2

This week I got two tomatoes, two cucumbers, 1 zucchini,and dragon tongue beans:

 a cantaloupe,  eggs, a green pepper, onions, okra, and carrots:

And basil!!!!

This week I'm planning to make:

• Pesto pasta! I am going to include sauteed mushrooms, red pepper, and summer squash.
• My own version of Spanish Beef and Rice- I use beans instead of ground beef. This will use up the onion, green pepper, and tomatoes in the salad. I also have my Serranos from last week that I'm pickling that I can use. I might also throw in some zucchini in this. I'm getting tired of zucchini!
• Okra and Zucchini Saute or maybe Gumbo