Well, the day would have been fine either way, but, thanks to the trading baskets (you can exchange an item from your share for one that’s already in a basket), we were able to leave with an extra portion of shishito peppers, one of our favorites! Yay! And, we hope that someone came along later and picked up an extra share of what we left (a bunch of cilantro).
Our share this week:
Spaghetti squash (1)
Slicing cucumbers (3)
Shishito peppers (1 basket)
Cilantro (1 bunch) — traded for more shishito peppers
Arugula (1 bunch)
Tendergreens (1 bunch) — an heirloom mustard green
We had a few of those Pumpkin and Walnut Gnudi left in the freezer, and, while we ate some with a red pasta sauce, it’s also quite common to use gnudi in a light broth. The best part of making Gnudi in Brodo is that it makes for a light, quick meal, provided, of course, you have some leftover gnudi that you need to use.
Week after week, we’ve been getting onions in our CSA shares. We know that’s how it works; we get an abundance when there’s an abundance at the farm. But, we still have to do something with all those onions. We thought about making up some Caramelized Onion Chutney — it surely is good, but we thought we might try something new. Continue reading “Red Onion Jam”
Now, unless you’re hanging out at Italian farmers’ markets (wouldn’t that be great?), you might not have trombincino squash. No worries. We’ll tell you right up front that you can use practically any vegetable, zucchini, onions, peppers, or eggplant, for this traditional Italian appetizer. And, it’s about the easiest appetizer you’ll ever make, too.
We know that traditional moussaka is made with lamb (we’ve had plenty made that way), but this one isn’t. That’s why the title isn’t “Traditional Moussaka.” Instead, what we have here is a lighter version of traditional moussaka that tastes just as good, but is nowhere near as oily (a failing of many, many, moussakas, in our opinion) and fatty. Don’t believe us? Read on, and try it out.
It seems as if we got a little treat for Halloween when we picked up our weekly CSA share: tomatoes. Who would think that we’d be getting tomatoes when it’s almost November? After all, some places have already seen their first snow of the season, and we’re picking up fresh tomatoes. It’s wacky, but explainable. Here in the southwest, we can get two crops of tomatoes. One, before the real summer heats start, and, if you let the tomato plants grow, one after the summer heat is gone. While you think of tomatoes being a hot weather crop (they are), too much heat, say, over 100°F, kills the pollen, and no pollen means no tomatoes.
This week we picked up:
Red onions (3)
Tendergreens (1 bunch) — a type of heirloom mustard
Happy Halloween, everyone! For our post today, we’re going to make gingerbread. Not the cookies, but real gingerbread, or, perhaps, it should be more accurately called gingercake. It’s really more like a spicy-molasses cake than a bread. And, don’t worry, even though the title and photos show us making mini-muffins, you can go easy-peasy and bake this as a cake. We’ll tell you how.