mi csa su csa: week 7

Rainbow Chard
Onion
Potatoes
Cucumbers
Eggplant
Peppers
Tomatoes
Lettuce

I wanted to get to the chard first, as it had the best chance to go bad before we got to it. It was beautiful - different colors, shapes and sizes. I found a creamed chard and noodles recipe that looked great, but I didn't have any noodles except for boxes of mac and cheese. I decided I could fake the creamed chard recipe, so I made the mac and cheese according to the recipe, chopped up the chard with 2 of the onions and pan fried them, seasoning with salt, pepper, Jamaican curry powder and ground ginger. Once everything was finished cooking I mixed it all together for a tasty twist on mac and cheese.

For an appetizer we chopped up a yellow and orange tomatoes to serve over a very fresh burrata with some cracked salt and pepper and a drizzle of balsamic.

Eggplant was next on the list - gorgeous dark purple, long, thin eggplants. We also got one more pepper this week so we decided to pick up some ground pork and make asian-style stuffed peppers. We made them similarly to our cabbage shumai, along with the dipping sauce, with the addition of the eggplant and onions to the stuffing. The key was roasting the oiled peppers a bit before stuffing them and then cooking them in a 350 degree oven for 20 minutes. Served over some sushi rice, the flavors came together nicely.

We've had a beef roast from the other farm in the freezer for a couple of months and finally pulled it out to roast with some carrots and tiny potatoes from the farm, along with some parsnips and vidalia onions. The juices and scrapings from the pan made an excellent gravy.

Got through just about everything, just the lettuce and some of last week's zucchini. But we just got a spiral slicer and I can't wait to make some zucchini noodles with it.