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Seven Things: to cook with all the wonderful late summer fruits and veggies

Fiance and I have a half farm share this year, which means that every 2 weeks we get to pick up a box of veggies from a local (about an hour and a half away) farm.  Having such fresh produce has been wonderful.  Every other friday I excitedly wait for the list of veggies we’ll be getting in our box on Saturday so I can start looking up new recipes and figure out what to do with it all.

One of the challenges of getting a half share, is that we only get it every other week.  While there is certainly enough veggies to last us almost the full two weeks, not all of them will keep that long.  So we have to figure out not only how to use the veggies, but how to use them all in a way that will make them last.

Our farm share is pretty strictly veggies (although we did get some strawberries the first week) so we also usually end up going to the farmers market each week to buy some fruit as well, or to our favorite little produce store that happens to be practically right next door to our new place, Kim’s Produce.

And to use all of these wonderful ingredients, each week I find at least a couple new recipes to add to my arsenal.  Because we all get tired of salads when that’s the only thing we’re doing with our veggies, here are seven ways we’re eating them instead.   (And surprisingly, not one of them is a fritata!)

7. Kale Chips – This is our standard fall back for any greens we ‘ve received that we’re not going to get around to eating before they get all wilty.  I’m really finicky about wilted greens, so turning them into chips is a great way to ensure that they will keep, and they’re so tastey and fun to eat, that we end up eating a lot of greens this way. The basic kale chip recipe is to wash, cut out the thick stems, cut or tear (I was taught to always tear a green) into chip size pieces, toss in olive oil, salt and pepper, and bake at 400F for about 20 minutes on a cookie sheet.

Great thing #1: you can do this with really any green.  We’ve used the turnip greens and beet greens as well as kale.  Using turnip and beet greens means we lose less to the compost, and enjoy more of these nutrient rich leaves.

Great thing #2: you can anything you love to the chips as flavoring: apple cider vinegar, smoked paprika, red pepper flakes, minced garlic, cumin, soy sauce, etc etc etc.  Just add it in when you are tossing the greens with the olive oil, salt and pepper.

6. Blueberry Rhubarb Crumble –  Back in our first share, we got a bundle of rhubarb (which is, in fact, a vegetable).  This was right after I had baked a giant rhubarb crumb cake that I was slowly working away at, and so I took the new rhubarb, washed and cut it up and stuck it in the freezer for later in the summer.  We took it out this week, and made it into this crumble last night.  But then we were too tired after a long day and a late dinner to actually cut into it, so it waits for tonight.

5. Black Bean and Corn and Veggie Tacos (or dip, or salad) – Have you heard?  Tacos are the new it food, and we’re celebrating by stuffing some shells with a mix of black beans, corn, red onion, cucumbers, tomato, cilantro, and avocado, throw on some cheese and sour cream and try to eat just one.

4. Roasted New Potatoes and Summer Squash (or Zucchini) – This week we got summer squash, new potatoes and rosemary in our farm share. And I’m going to put them all together and roast time. And it will be delicious.

3. Pasta with Chickpeas, Spinich, and Chevre – Sometimes, toward the end of the two weeks I’m trying to figure out to do with all the straggelers we have left over, and when we don’t have enough eggs for a fritata, the next answer is to boil up some pasta, and saute all the veggies with some garlic and olive oil.  Mix, and top with some sort of cheese.  Recently we had left over chickpeas from a chickpea salad, a bundle of spinich that had been hiding under the kale, some green onions, and some mediteraean herbed goat cheese.

2. Pickled Beets – Fiance doesn’t like beets at all, so I get to do whatever I want with them, and enjoy them all myself.  My current food obsession is refrigerator pickles, so I made some up with some beets and red onions using an Alton Brown recipe.  Fiance will eat the pickled onions, but the beets are all mine.  And usually that means I eat them straight out of the jar.

1.Sometimes You Just Want to Dip Them – Two weeks ago my besties and mom threw me a shower back in Minnesota.  After giving them the stipulation that I did not want any awkward shower games, they came up with the idea to make a ranch dip mix that everyone could take home.  Better than hidden valley, and containing only 5 ingredients, all of which are real food, the dip was a hit.  One night we mixed up my packet and just ate raw veggies in dip.

Comments: 3 Comments
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3 Comments on “Seven Things: to cook with all the wonderful late summer fruits and veggies”

  1. armac Says:

    So where’s the recipe for the Ranch dressing?

  2. macnamania » Blog Archive » ‘Shrooms Says:

    […] much the first thing Fiance and I did when we moved in together was set up a compost bin, and with all the veggies we’ve been preparing this summer due to our farm share, we’ve already filled up one […]

  3. armac Says:

    Try these:
    http://girlsguidetobutter.com/2011/08/easy-lacto-fermented-dill-pickles/

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