Last week, we picked up several bunches of chard from the CSA. We happen to love chard; it’s so versatile. It works as a simple side, it can be added to casseroles or lasagnas, makes a nice filling for cannelloni or ravioli, and, one of our favorites, chard pie. This time, though, we wanted something different, but what?
For a social hour event, we needed a couple of little somethings for a snack to go along with coffee and tea. It had been awhile since we’d made brownies, and a number of people were requesting them, so we whipped up a couple of batches; they’re really easy and fast, so we think of them as a go-to sweet snack. So much so, that we always have the ingredients on hand.
Hope that all our readers are having a nice meal they’ve scratched up themselves. Or at least helped scratch up. We are, and we’ll be back tomorrow with another recipe.
Our last CSA pickup before Thanksgiving always reminds us of how much we have to be thankful for; just one of which is plenty of healthy food, for which we thank all the people involved in growing, delivering, and distributing it. And, while those are three simple words, we know that they contain a huge amount of effort. For growing, it includes working in the fields in the heat of summer and chilly winter mornings. For delivery, it includes loading a truck full of produce (enough for hundreds of people), driving over 100 miles, then unloading at the other end. And, distributing involves helping with unloading, setting up all the food so people can move through the lines efficiently, answering questions, and just being helpful. And they all do it, week after week, heat, or cold, rain or wind, all for us. To which, we humbly say, “Thank you for feeding us.”
Our produce haul included:
- Radishes (1 bunch) plus some more from the surplus baskets
- Sweet potatoes (3)
- Red LaSoda potatoes (4)
- Onions (2)
- Lettuce (1 head)
- Basil (1 bag)
- Butternut squash (1)
- Navel oranges (3)
We already baked two sweet potatoes and the butternut squash for dinner. Some of the lettuce will be used for a salad on Thanksgiving, and, as always, the radishes have been trimmed and are sitting in cold water in the fridge for casual snacking — the radish greens are still up for grabs.
Most times when we make bread, there is always some starter left over. Some people would probably throw that away, but we like to use it to make Sourdough Pancakes, or Greens Latkes, with the leftover starter. It’s nice because it only takes a few more minutes when you split and feed the starter, and you get a whole other meal! This past week, we went with the latkes as an easy lunch.
Sometimes when we pick up our produce at the CSA, we’re in for a taste treat. It seems that about every month or so, one of the regular CSA workers is in the courtyard giving cooking demonstrations and tastings using some of that day’s produce. When we picked up our produce a few weeks ago, we were treated to a batch of Spaghetti Squash Coleslaw.
For yesterday’s cannelloni, we needed, or at least wanted, a tomato sauce to use as a base in the pan, along with just a bit more for a sauce. Something simple. In the past, we’ve used drained and crushed tomatoes, which were quite good; however, since this was for a dinner event, we wanted to try something that might have a bit more in the way of flavor.