Tuesday, September 25, 2007

Week 17


Share:
leeks
eggplant
red onions
red and orange peppers
acorn squash
turnips
radishes
potatoes
garlic
red head lettuce
spinach
bok choi

U-Pick:
hot peppers

Thursday, September 20, 2007

Roasting Vegetables

Can you tell that we've been getting a little behind with our vegetables? That does happen sometimes with a CSA, especially at the height of the harvest.

Another of my favorite ways to cook lots of vegetables is to roast them in the oven. Here is a picture of some striped beets, purple and orange carrots I roasted. Peppers, onions, turnips and summer squashes are also excellent roasted.

I just cut the vegetables into large chunks (another advantage of this method is less cutting!), and toss them in a bowl with some vegetable oil, salt and pepper (I also like to add dried basil). Then I spread them on a baking sheet and bake at 400 degrees for 30 - 40 minutes or until the vegetables are soft and start to caramelize.

I also mentioned roasting tomatoes a few posts back. Here is a picture of some we cooked this week (the picture was taken before cooking, but they don't look much different after). Just cut them in half and bake at 400 degrees for about 30 minutes. Then peel the skins off when they are cool and they're ready for freezing.

The foil was my husband's idea and made for really easy cleanup!

Wednesday, September 19, 2007

Grilling Vegetables

One of the great things to do with vegetables is to grill them, and it's very easy too!

Just cut up the vegetables that need it (large eggplant, squashes, zucchini). Peppers and small eggplant can be left whole.

We like to put the vegetables in a big bowl, drizzle with vegetable oil and sprinkle with salt and pepper. Then toss the vegetables to make sure they're fully coated.

Then just cook them over a medium grill until they're done, turning as necessary. It's ok to let the peppers get really dark, but make sure not to cook them all the way through, or the skins won't come off.

The easiest way we've found to remove skins from peppers it to run them under the faucet. I think the running water helps push the skins off.

Tuesday, September 18, 2007

Week 16


Share:
red onions
carrots
garlic
potatoes
delicata squash
red and green peppers
cabbage
arugula
broccoli
turnips
head lettuce

U-Pick:
green beans
paste tomatoes
hot peppers

Tuesday, September 11, 2007

Week 15


Share:
radishes
beets
delicata squash
carrots
potatoes
red peppers
white onions
kale
broccoli
zucchini
head lettuce
leaf lettuce
garlic

U-Pick:
paste tomatoes
soybeans

Tuesday, September 04, 2007

Week 14


Share:
leeks
eggplant
zucchini
white onions
carrots
tomatoes
potatoes
red and orange peppers
chard
watermelon
arugula
garlic
soybeans

U-Pick:
orange and red plum tomatoes
yellow beans
purple dragon beans