Thursday, August 19, 2010

I have internet and a CSA basket!

So moving back down south meant no internet or tv. I have been bumming internet off of my other sister's house when I go over there so to have it installed today made me feel like a grown up again. Yea!

As for the CSA basket, here goes. I no longer have a garden to grown my veggies. My oldest sister has offered me a plot in one of here square-foot boxes but that is not enough to live one. I have been doing research on CSA (Community Supported Agriculture) baskets for at least a year and decided to take the plunge and sign up. 100% organic and locally grown. And today was my first day picking it up. I was so excited that when I saw someone else picking up their basket I asked a million questions and gushed like a little girl. The CSA farm I am supporting also sends an email for each week you get a basket with a description of the veggies and fruit as well as yummy recipes. Here are the quick snapshots I took of the basket and a few recipes they sent. And if I need any other produce I can still go to my local farmer's market. Enjoy!

My box this week included:
Grapefruit, Nectarines, Pluots, Peaches, Carrots, Cucumbers, Basil, Beans, Kale, Lettuce, Dill, Reid Avocado, Grapes, Corn, Cabbage, Valencia Oranges, Summer Squash


Green Bean, Orange, and Green Olive Salad
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon honey
12 ounces haricots verts or small slender green beans, trimmed
2 oranges, all peel and white pith cut away
1/2 cup small green olives (such as picholine)
1/2 cup fresh Italian parsley leaves
Whisk first 3 ingredients in small bowl. Season with salt and pepper. Cook beans in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain, rinse, and pat dry. DO AHEAD Dressing and beans can be prepared 2 hours ahead. Let stand at room temperature.
Cut oranges in half, then crosswise into 1/3-inch-thick slices; place in large bowl. Mix in olives, parsley, beans, and dressing. Transfer to shallow dish.

Green Goddess Green Beans
Gourmet Magazine | April 2005
1 1/2 lb green beans, trimmed
1/3 cup coarsely chopped fresh flat-leaf parsley
1/4 cup mayonnaise
1/4 cup sour cream
1 1/2 teaspoons red-wine vinegar
1/2 teaspoon fresh lemon juice
1/2 teaspoon anchovy paste
1/4 teaspoon salt
1/4 teaspoon black pepper
Cook beans in a 6- to 8-quart pot of boiling salted water , uncovered, until just tender, 6 to 8 minutes. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When beans are cool, drain in a colander and pat dry.
Purée parsley, mayonnaise, sour cream, vinegar, lemon juice, anchovy paste, salt, and pepper in a blender until smooth. Transfer to a bowl and toss with beans.
Succotash of Fresh Corn, Lima Beans, Tomatoes and Onions
Bon Appétit | October 2008 by Amelia Saltsman

In this side dish, the veggies are cooked until just tender to retain their fresh-from-the-market flavor. For a delicious finishing touch, a handful of sliced basil is stirred in right before serving.
Yield: Makes 6 servings
2 tablespoons extra-virgin olive oil
1 1/2 cups chopped onion
Coarse kosher salt
1 large garlic clove, minced
3 cups chopped red tomatoes (about 1 1/2 pounds)
2 1/4 cups corn kernels cut from 4 ears of corn (preferably 2 ears of white corn and 2 ears of yellow corn)
2 cups fresh lima beans (from about 2 pounds pods) or 10 to 11 ounces frozen lima beans or baby butter beans, thawed
3 tablespoons thinly sliced fresh basil
Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing. Stir in basil and serve.

Southwest Corn Frittata
Bon Appétit | August 1998

4 large eggs
1 cup fresh corn kernels (from about 2 ears of corn) or frozen, thawed
1/2 cup (packed) grated Monterey Jack cheese with jalapeños
3 tablespoons chopped fresh cilantro
2 6-inch-diameter corn tortillas, cut into small wedges

1 tablespoon olive oil
1 cup chopped onion

Preheat broiler. Whisk eggs in medium bowl to blend. Mix in corn, cheese and 2 tablespoons cilantro. Sprinkle with salt and pepper. Mix in tortillas.
Heat oil in heavy medium broiler-proof nonstick skillet over medium-high heat. Add onion and sauté until just tender, about 5 minutes. Pour egg mixture into skillet and stir to blend. Cover skillet. Cook frittata over low heat until eggs are almost set, about 8 minutes. Uncover skillet; broil frittata until top is set and starting to brown, about 1 minute. Slide frittata onto plate. Sprinkle with remaining 1 tablespoon cilantro. Cut into wedges and serve.

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