CSA meals

I made borshcht for the first time with our surplus of beets, red cabbage and dill. I realize there is an infinite variety of borshcht and this one, chosen at random, was not as borshcht-y as I would have liked.

Other fixin's include pickles. The cucumbers just keep on coming, in addition to some of the most robust heads of garlic I've ever seen and giant stalks of dill. No recipe here, just winging it and they turned out darn tasty.

J made a scrumptious ratatouille last night that used up the great variety of vegetables we got this week: eggplant, summer squash, zucchini, basil, tomatoes (oh yes, the fresh tomatoes started this week!), onion, garlic.

J also made a very tomato-y omelet with onions that was magnificently red.

recipes to follow--

Garlic soup

Star anise cake

CSA eatin's, another week of

summer squash sauteed in sage and garlic
broccoli soup
carrot top scramble
beets, goat cheese & balsamic
coleslaw
chocolate chip zucchini bread
braise of summer squash, zucchini, cauliflower, lima beans, onions, carrots, with thyme and sage
cucumbers & red onions in apple cider vinaigrette

CSA Meals

The first two weeks of our CSA shares have yielded some of the most spectacular dinners we've had. The freshness of the vegetables, biodynamically grown a two hour drive from where we live, is unsurpassed. Additionally, we've been getting fresh, local, pastured eggs and chickens from the local farmer's market. And, all the fresh herbs we are using are from our container garden on the patio. I may earn my Alice Waters badge yet! Here's an attempt to recall the last several days in food...

Zucchini, spring onion and garlic scapes sautee with spaghetti
Beet salad with orange vineagrette

Stir fry of yellow squash, broccoli and spinach over brown rice

Carrot-ginger soup
Scallion-black sesame crepes stuffed with sauteed spinach

Spinach and feta omelets

Curried cauliflower-apple soup
Radish-chives-shaved parmesan salad (from the Cookbook Local Flavors, something magical happened in this dish that made me love radishes)
A colorful salad of lettuce (not sure of the variety), capers, yellow and red tiny tomatoes, and beets with a Meyer lemon vineagrette.
This with a bottle of Veramonte Sauvignon Blanc 2009 from Casablanca Valley, Chile (A chipper juice that rounded out the salads nicely. J wasn't the biggest fan of it, but it vastly exceeded my expectations considering I got it at Jewel!) and a baguette.

Zucchini bread

Radiatorre pasta with sauteed, grated zucchini and J's pesto. (J's pesto is from the bag of basil we received from our CSA share this week in addition to basil from our patio that needed to be cut back. I'm not sure the proportions of everything, but it's nutfree and contains parmesan and pecorino romano cheeses.)