how i spent my summer vegetables

week... 9? and cole slaw.

we've been enjoying the veggies immensely lately!

1 head green cabbage – certified organic – Bellview Organics
1 bunch Detroit red beets – certified organic – Farmdale Organics
1 bag red Norland potatoes – certified organic – Green Valley Organics
4 green zucchini – certified organic – Autumn Blend Organics
2 candy onions – certified organic – White Swan Acres
1 bunch Swiss chard – certified organic – Organic Willow Acres
1 bunch dandelion greens – certified organic – Hillside Organics
1 bunch red bor kale – certified organic – Life Enhancing Acres
3 cucumbers – certified organic – Goshen View Organics
1 head magenta lettuce – transitional – Taste of Nature

this week we have the whole share, as our partner in veggie-crime is away for the week. so it's a lot of vegetable eating to be done, but the share this week is so awesome, i don't think we'll have any problems. and we totally swapped out the rainbow chard for more of my favorites - beeeeeeets! - so i'm looking forward to lots of beety goodness between now and next thursday!

i made a simple cole slaw again with the cabbage from last week, but i didn't core enough of the tough white center and i managed to goof up the slicing blade on erik's food processor (erik likes kitchen toys way more than i do!), so i wasn't too happy with the cabbage itself in the slaw. the simple recipe for the vinagerette is really tasty, though.

3 T oil
3T vinegar (i used white, but red wine is really nice in it)
1/4 t dry mustard (i sub'ed in table mustard in a pinch)
1 t hot sauce (erik made his own a few weeks ago, which is awesome)
pepper to taste
1/2 t celery seed (optional - we never have these)

it's nice and light for the summer, and super simple to prepare. enjoy!

(one day soon i'll post photos. i never have my point-and-shoot from the house at the studio where i keep my computer. but one day they'll meet again, and presto! photos!)

grocery list - week 7?

i think i've mussed up the count on the weeks, but let's not worry about that.
this week's veggie list includes:

1 head Napa cabbage – transitional – Green Acres Organics
1 box new red Norland potatoes – certified organic – Green Valley Organics
1 bag snow peas – certified organic – White Swan Acres
1 bunch beets – certified organic – Millwood Springs Farm
1 bag young rainbow chard – certified organic – Elm Tree Organics
1 head escarole – certified organic – Windy Hollow Organics
1 bag baby head lettuce – transitional – Taste of Nature
1 head green leaf lettuce – certified organic – Back 40 Ranch

one of my favorite recipes of all time is stuffed cabbage (i used to make a crazy-good vegetarian version, but my new-meat-loving edition is unbelievably super), but i'd love to hear a fresher take on what to do with cabbage - something more summery. i made a simple asian slaw earlier this year (from the america's test kitchen cookbook, if memory serves), but what else should i try?

turnips au gratin, oh my!

last night, my good friend, maya, was in town and we decided to cook dinner in, since the fridge was completely full of veggies from last thursday.

we made a really awesome dinner that included potatoes and turnips au gratin (i used the simple recipe below, since my theory lately is the simpler the ingredients, the better it'll probably be), sauteed spinach, a salad of mixed greens with scallions, goat cheese and pine nuts and day-old multigrain rolls from le bus.

how are you using your vegetables this week? and i'd love more spinach recipes, since we have more than i can imagine using in the next few days. thanks! xo!

5 medium red potatoes
6 medium-large turnips
salt, pepper to taste
pat of butter (for greasing the dish)
2 cups cheddar (grated)
2 cups heavy cream

slice the turnips and potatoes with the fancy food processor slicer tool. pat them dry and spread one  layer in a buttered casserole dish. add salt, pepper and about 1/4 of the cheese. add another layer of turnips and potato, repeat salt, pepper and cheese. repeat until the dish is full, ending with a layer of salt, pepper and cheese on top. slowly pour the cream evenly over the dish. baked in a preheated 375 degree oven for about 45 minutes or until the top is crisp and brown.

enjoy!

week 5 vegetable list

this week's veggie list:

1 head broccoli – certified organic – Farmdale Organics
2 bunches red scallions – transitional – Taste of Nature Farm
1 bag of snap or snow peas – certified organic – White Swann Organics
1 bunch purple globe turnips – certified organic – Maple Lawn Organics
1 bunch dandelion greens – certified organic – Hillside Organics
1 head butter head lettuce – certified organic – Goshen View Organics
1/bag young rainbow chard – certified organic – Elm Tree Organics - ¼ lb
1 head red leaf lettuce – transitional – Green Acres Organics

i'm really excited about the snap peas - those are always delicious! what plans do you have for these veggies?

week four: grocery list

1 head broccoli – certified organic – Farmdale Organics
1 bunch Hakurai turnips – certified organic – Hillside Organics
1 bunch white scallions – certified organic – Country Boy Farm
1 bunch Lacinato (or dinosaur) Kale– certified organic – Goshen View Organics
1 bunch tatsoi – certified organic – Hillside Organics
1 bag wildfire lettuce mix – certified organic – Farmdale Organics – 1 lb
1 bag young rainbow chard – certified organic – Elm Tree Organics – ¼ lb
1 head red leaf lettuce – certified organic – Farmdale Organics
1 pint Chandler strawberries – certified organic – Friend’s Road Organics

so this week's challenge veggies will be the tatsoi and the turnips - and i'm sure you all have amazing turnip recipes that i'm excited to hear about, so link away! not to just totally leave us out on a limb with strange veggies, our CSA provided this recipe as an idea for the tatsoi from epicurious:

 1 tablespoon champagne vinegar
1/2 tablespoon finely chopped shallot
1/8 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons extra-virgin olive oil
3/4 lb mixed baby greens such as kale, mizuna, tatsoi, mustard, arugula, and spinach (16 cups)
1 1/2 oz edible flowers (optional)

whisk together vinegar, shallot, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. add greens and flowers and toss until coated well.

notes:
· greens can be washed and dried 1 day ahead and chilled in a sealed plastic bag lined with paper towels. · vinaigrette can be made 6 hours ahead and chilled, covered. bring to room temperature before using.