Sure, this makes look as if we got a bunch of pieces of red rope in our weekly share, but no. Those are green beans. Really. They’re an heirloom variety of “red noodle beans”, developed in China. Cool, huh? You generally don’t find things like that at the local grocer. We think that’s one of the best things about joining a CSA; you get whatever the farmer grows, and, with our Farmer Frank, it seems as though he likes to try something new and different every year, making for some pickups that are full of interesting vegetables.
Our weeks share included:
Red noodle beans (1 bunch)
Tomatoes (1 basket) — looks like Yellow Taxi variety
Corn (2 ears)
Shishito peppers (1 basket)
Roasted green chilies (1 bag) — traded for more apples
While we’ll be making mini muffins in this post, you can use this recipe to make larger corn muffins, too. Just use larger muffin pans, and bake a little longer. To let you know right up front, these are not sweet muffins, not like blueberry or maple. These are really intended as a small snack item or a bite to have along with some soup. Which is something to keep in mind as the weather turns colder.
Even though there isn’t too much of a post today, be assured that we are busy, moving into high gear for an upcoming event. So, today, we squeezed in a batch of ice cream, basically our Triple Vanilla Ice Cream, with chocolate chunks added. Want to see more?
As we said yesterday, here’s the post for pistachio pesto. It seems that nearly everyone thinks of basil and pine nuts when it comes to pesto, but, we think they aren’t thinking outside the box. After all, the word pesto basically means pounded. That might not make sense until you think of the word pestle, as in mortar and pestle, which, of course, you use to pound and grind spices (and pesto). Now, we don’t actually use a mortar and pestle; instead, we get by with the most important tool in the kitchen …
We know you aren’t one of those people who think that pizza is red sauce and mozz. Instead, you, being a scratcher, are one of those people who look in the refrigerator, see a few dried apricots, and think, “those would be good on pizza.” And, if you didn’t think about it before, you’re now thinking, “apricots, on pizza, why not?” We can’t really take full credit for this pizza, because it was inspired by a pizza they served up down at Falora here in Tucson (we happen to think it’s one of the best places in town for pizza). But, just inspired.
We’ve been members in the CSA for over eight years, and, during those years, one of the things we really wished was that we’d get more fruit. Even if it were only during part of the season. Now, we did get some citrus fruits and melons as they came ripe, but, other fruits, not so much.
To our delight, our farmer has planted a huge number of fruit (and nut) trees on one of his plots, and we’re starting to see the results — we didn’t want to say “the fruits of his labor” and hear you groan. But, we are starting to see some of the tree fruits come in. We had peaches earlier in the year, and a couple of times we’ve had apples, and now some pears. Yay!
This week, we picked up:
Yellow Honeydew melon (1)
Shishito peppers (1 basket)
Red onions (3) — traded for more shishito peppers
Yellow squash (1 large)
Sweet potatoes (5)
Carrots (3) — and they look like Mokums, our favorite
Shh! Don’t tell anyone, but this is another item we’re making for an upcoming party. The reason we don’t want you to tell is that we’ve never made roasted red pepper quiches before, and we don’t want anyone at the party to know that they’ll be secondary guinea pigs. (We, of course, are the first guinea pigs, as we work out the recipe).