Summer Explosion Begins

I began writing a post on Tuesday night, but I ended up focusing all evening on getting ready for our family trip, which, incidentally, was the focus of what I’d begun to write.

So, we always go to visit family around the 4th of July, and it seems that it’s always that week that the CSA share decides to skyrocket. Here was Tuesday’s:

We were leaving for our family trip on Wednesday morning. In previous years, I would have thrown the entire share in a cooler and dealt with it once we got down here. This is pretty impractical, when I’m honest with myself, so I buckled down on Tuesday night and got through using/sorting/prepping/planning the entire share. I still managed to pack and be in bed before midnight! It was a miracle.

For dinner, we had a delicious combo. I made stuffed summer squash. We got these cute little globe-shaped green squash. I cut off the stem end, drizzled the whole thing with olive oil, and roasted them, cut-side down, in the oven for about 45 minutes. I prepped a stuffing of ground turkey, white onion, garlic scapes, diced tomatoes (canned, unfortunately, at this point in the season), parsley, some spices, and, at the end, the scooped-out innards of the roasted squash. I then stuffed the squash, topped them with some grated parmesan, and tossed them back in the oven. I had far more stuffing than I needed, so I filled a pint-sized container and put it in the freezer.

I also made chard. Ohhhhh boy, did I make chard. I love swiss chard in all its forms, but I have to admit that my favorite is creamed swiss chard, and my favorite recipe for this decadent side is the one from the American Lighthouse Cookbook. I didn’t have a shallot, so I used a small red onion from last week’s share. I also used almond milk instead of cow milk; I find most of the non-dairy milks substitute well. It was creamy, delicious, and satisfying.

We had a small amount of english peas, so we had those, as well. And by “we,” I mean that my 5 year old ate most of them. I also made some carrot sticks, because I anticipated his resistance to dinner. The adults enjoyed it, though!

I washed the salad greens, snow peas, and cherries and packed them for the road. I also turned the rest of the carrots into carrot sticks. The greens went into my stock bag; on weeks where I have more time, they would get more interesting use, but time was of the essence. The napa cabbage went into the fridge; it keeps well and will be waiting for us when we return. The fennel, kale, and bok choy are all waiting, as well. The only one I’m not super confident about, in regard to durability, is the bok choy, so fingers crossed! The blueberries went right into the freezer.

We have one more day away, and Sunday will be a travel day. After that, I’m looking forward to settling into a routine for the next stretch of the summer. The “good vegetables” (in my opinion) are imminent, and I’m looking forward to eating well. I got a preview this weekend, as Aunt Nancy made some ratatouille to go with dinner last night. She joined a CSA in Texas, and they’ve been in what I consider “high summer” vegetables for a couple of weeks now. I’m itching for tomatoes and eggplant and bell peppers. Soon, soon.

Peanut Sweet Potato Curry

So, if a fraction of the meals that I make this season are even half as delicious as tonight’s dinner, I will feel like it’s been a success.

Tonight, we had Sweet Potato Curry, using a recipe from Vegan Richa.

OH MY GOD. It was peanut buttery, salty, sweet, just a touch of spicy… everything that is good in this world. I subbed in broccoli for the cauliflower, I doubled the peas, I added some garlic scapes, and I added more coconut milk than called for. (I threw in the whole can, because it was thicker than I anticipated at first.) Most of the recipe was CSA-sourced. The bell pepper, garlic, and ginger were store-bought. The basil came from my windowsill. Everything about this was fresh, satisfying, and delicious. Even Little Chef loved it; he declared, “this sauce is delicious! I want to lick it forever!”

A successful meal. Yum. Tomorrow is the first pickup for Montclair-Bloomfield. Onward into the most delicious time of the year!

Easter Leftovers III: Soup Time

Leftovers often mean soup. Any time there’s a big portion of meat served, it’s almost a guarantee that soup will be one of the eventual leftovers.

Soup went two ways with this ham.

First, I went with split pea soup. It’s pretty traditional to use ham with split pea. I used ham stock that I made from the ham bone, plus I sauteed pieces of meat that then boiled in with the peas.

The last time I made split pea soup, it came out much thicker than I like. This time? It came out thinner than I like. I’m still learning. To compensate a little, I chunked up the soup by  adding some mixed vegetables near the end.

I’m very proud of the other direction I went with soup leftovers. This was a riff on a “Portugese Kale and Sausage Soup” that I’ve made many times. The soup works well with basically any smoky meat and any dark green. I’ve used sausage, kielbasa, and now ham, and I’ve used kale, spinach, mustard greens, turnip greens, and beet greens.

I sauteed onions and the ham, added spices and broth, and added the greens… and then the secret ingredient that really makes this soup special: brown mustard. If you’re looking for more of a zing, you could add hot sauce, cayenne pepper, or even horseradish. We tend to leave it to the individual servings to spice up.

Both of these soups freeze & reheat well.

Easter Leftovers II – Fried Rice

This one is a recipe we just used fresh in our house – the only leftovers went with my husband to work the next day!

I used the basic fried rice recipe found here.

I actually didn’t change anything, except that I had a bag of “mixed vegetables” in my freezer, rather than just peas and carrots.  I also added scallion microgreens, in addition to the fully-grown scallions that the recipe calls for. It was delicious.

Follow up: Simple Meatless Monday Dinner

As promised, here’s dinner for tonight:

Wow, just now realizing what a blurry picture that is. Sorry, no retakes – I’ve already eaten.

What’s in the bowl? Basmati rice, baked tofu that was marinaded in Trader Joe’s General Tso sauce, peas, corn, and some of the pea greens and cilantro from our microgreen share today. Simple and satisfying. Ideally, I wouldn’t be eating it alone at my desk, but that’s how my Monday schedule goes these days. Gotta be flexible and realize that everything is impermanent.

Happy Monday!