Tuesday, July 21, 2009

Washington Square CSA

During my time at VISFI they were not running a CSA, for them it was not quite sustainable at that time. I hope that in the future they can get back to CSA fulfillment, because it is a relationship-building mechanism as well as a way to bring fresh produce to people on the island. I know that the goal of Creque Dam Farm is to be a learning farm, but CSAs are a learning tool. Believe me, I'm learning about new vegetables every week! This week I have these small, yellow, super sweet "carrots" that look more like parsnips to me. At a farmer's market I probably would have walked away, but the challenge of the CSA is to roll with the curve balls and expand your cooking repertoire!

So far in my CSA box here are some highlights:

- garlic scapes - pesto, phenomenal and freezes well
- green garlic stems - korean pancakes (chijimi or pajang, depending on who you ask), fried rice
- beets and beet greens - roasted basalmic beets and beet greens sauted with spring onion and kosher salt
- turnips - sauted with onions and raisins
- Currants - scones, current syrup
- cherries - cherry vinegar, dried cherries (for cookies and granola), and cherry preserves (amazing over waffles)
- fennel - fennel salad with cherry vinegar-ette almonds, and dried sour cherries
- mint - mojitoes, sun tea, mint sauce
- napa cabbage - stuffed venison roll (leftovers went into the crockpot to make a tender pot roast)

Leftover greens and fresh eggs before I went out of town for a week went in here:
Pretty Darn Healthy Quiche
Like all of my recipes I made quite a few modifications to that one.
- minus the ham and all the cheese
- sub unsweetened soymilk for the dairy
- add more sauteed veggies (next time I'll cut them up just a wee bit smaller)
- Freeze until you come back from vacation, thaw and bake briefly with some fresh grated cheese of your liking on top (I usually choose small amounts of a very strong cheese)

The Current Scones for brunch recipe I also made my own adjustments.
- sub 4 of the tablespoons of butter for 1/2 an apple blended to make smooth
- soymilk for the whole milk and used a whole egg instead of just the yolk.
- dusted them with raw sugar and kosher salt for a little kick
- served them with cherry preserves to offset the tart currants.

More to come!

1 comment:

  1. Dez! cool idea...

    I definitely need to at least TRY to bring my diet back around to the kind we had on the farm. Keep the recipes comin'...