The Auspicious Life: Blog

CSA Year 2, Week 22, part 3

Sun, 04 Nov 2012 15:17:02 PST

We've fallen behind on using all the greens we've been accumulating. Instead of rushing to eat them all at once, we are preparing for the future.

Vegetable stock using carrots (and carrot tops), fennel, celery, parsnip (and parsnip tops), parsley, and shallots as well as peppercorns and bay leaves.
Drying parsley and cilantro.

CSA Year 2, Week 22, part 2

Sun, 04 Nov 2012 15:11:39 PST

Junichi is going to miss CSA-fresh breakfasts, even when the ingredients are a week or two old.

Collard greens sautéed with shallots and bacon topped with a fried egg and served with a side of potatoes.

CSA Year 2, Week 22

Sat, 03 Nov 2012 15:10:33 PDT

Thanks, Groundworks. We may never need to buy onions again.

Still to use this week: onions, carrots, cilantro, celery, leeks, parsnips, rapini, radish, radicchio, and butternut squash.

CSA Year 2, Week 21, part 2

Thu, 01 Nov 2012 15:07:33 PDT

There was a big pan of broccoli and yellow bell peppers in a cream sauce that served as lunch for the week. That was good. But this apple teacake was good, too.

CSA Year 2, Week 21

Sun, 28 Oct 2012 17:43:48 PDT

The acorn squash soup was a bust, so we needed a new idea for this week's squash. Acorn squash lasagna. Served with a side of greens. It was okay. I'm learning that I just might not be a squash person. Too bad last week's buttercup squash is still sitting around waiting to be eaten.

Still to use: red butter lettuce, broccoli, white turnips, red beets, savoy cabbage, peppers, chervil, fennel, and Jonagold apples.

CSA Year 2, Week 20, part 2

Sun, 28 Oct 2012 17:41:54 PDT

Turns out, if you want to use up lots of veggies, you can just throw it together to a make fritatta.

Bonus: It looks, and sounds, fancier than it is. This one included all of this week's spinach, some shallots, and last week's red peppers. Breakfast also included a side of collard greens.

CSA Year 2, Week 20

Sun, 28 Oct 2012 17:20:22 PDT

Week 20 was Tex-Mex week. Both with a little kick. Both very tasty.

Tortilla soup with fresh corn, tomatoes, onions and hot peppers from the CSA. Mixed with chicken and the best tortilla chips, Juantias.
Burrito wraps with potatoes, corn, tomatoes, and cilantro from the CSA. Mixed with chorizo.
Also this from week 20: bunched spinach, collard greens, carrots, shallots, broccoli, red leaf lettuce, buttercup squash.

CSA Year 2, Week 19, part 2

Sat, 13 Oct 2012 14:46:58 PDT

The camera and the chef are both in Hawaii, but the CSA food keeps coming.

I'm not a big fan of squash, so I decided to use it in a dish for friends instead. In fact, this recipe let me use up all the squash, the rest of last week's spinach, and some of the shallots and garlic we have had laying around.

This being Portland, my delicata squash with spinach dish was served right alongside someone else's butternut squash with kale dish. Mine had chickpeas. Hers had bacon. So, I think we can call it a hipster tie.

CSA Year 2, Week 19

Sat, 13 Oct 2012 14:46:26 PDT

Junichi, you may be in Hawaii but I'm getting to break in the new Ninja. Don't be too jealous.

This week in soup: Potato-Broccoli. The new Ninja means I can even throw in carrots and I won't have to taste them. My eyes will thank me.

Still to use: salad mix, tomatoes, cilantro, sweet peppers, extra carrots, and delicata squash.

CSA Year 2, Week 18, part 2

Sat, 13 Oct 2012 14:44:09 PDT

No final picture, but this is a reminder so that next year we won't forget how the acorn squash soup turned out. Baby food. It turned out like baby food.