We are now at week 8 of our CSA share from Siena Farms. This week was full of surprises.
In the top row we have a bag of mesculin, a large bunch of basil and a bunch of red Russian kale.
The second row has two heads of panisse head lettuce, a pile of summer onions and 5 rainbow potatoes.
The bottom row has rainbow carrots, green tomatoes, “fairytale” eggplants, two jalapenos peppers and two green bell peppers.
It was so hot over the previous several days that we couldn’t bear the thought of actually cooking much of anything for our regular Saturday night gathering. So a meal to be served at room temperature, or even cold, was put together. It came out fairly well I thought.
Store-bought rotisserie chicken breast, sliced.
Black bean, roasted corn and tomato salad
Green salad with sliced cucumbers & baby crock neck squash
Assorted sliced deli meats (pork loan, turkey pastrami and salami)
Mozzarella balls tossed with olive oil & parsley
Sliced tomato & basil cheddar cheese
Dessert was a nice fruit salad of white nectarines, papaya, mango & pineapple with mint.
Plus friends brought chocolate chip cookies & assorted tastiness from Trader Joe’s
We are now at week 7 of our CSA share from Siena Farms. Summer is in full swing.
In the top row we have a bag of mesculin, two heads of panisse lettuce and a bunch of red Swiss chard.
The next row has a bunch of basil and another bunch of dill.
The third row has one larger cousa squash and two small two-tone crock neck squashes, a pile of rainbow potatoes and a fresh onion.
The bottom row has several cucumbers, a nice sized eggplant, a couple of Hungarian wax peppers and a bulb of kholrabi.
We enjoyed a fullish house this week. With summer furniture rearrangement in place to accommodate the a/c it makes for a tight layout for dinner. We make it work though.
I’ve come to realize that if I don’t use a bunch of the CSA veggies on Saturday night we struggle to use up everything before the next box of goodies arrives. So this week the menu reflects that.
Green curry with carrots, summer squash & fennel
Tomato & basil bread (from Panera)
Notes under here
Welcome to week 6 of our CSA share from Siena Farms.
In the top row we have bags of pepper cress & arugula, a bunch of basil, a bunch of parsley and some green curly kale.
The middle row we have panisse & Boston lettuce, patty pan & cousa squash and beets.
The bottom row has a a nice selection of rainbow carrots and a head of fresh garlic.
Falling behind in my entries here’s a drive-by posting of what we had for dinner on 7/9.
Grilled pork tenderloin marinaded in green herbs
Grilled roasted potatoes & onions
Green salad with radishes & cucumbers
Oven made s’mores
Notes under here
Welcome to week 5 of our CSA share from Siena Farms.
In the top row we have green oak leaf lettuce, mesclun greens, summer savory, fennel & scallions.
The middle row we have cucumbers, beets, and (on the far right) something called anise hyssop.
The bottom row has a couple of summer squash, rainbow carrots, fava beans, tuscan kale and French breakfast radishes.
8 for dinner this week with some of our friends away on the other coast.
Grilled chicken drumsticks with Romesco sauce
Oleana-style orzo salad, this time with peas instead of favas
Pound cake with blueberries, strawberries, vanilla custard sauce & whipped cream
Notes under here
Ted and I first had romesco sauce during a cooking demo at Williams-Sonoma. We used to have the recipes from the class & this was the main thing we would make from the demo. I thought it would be a good accompaniment for grilled chicken. When I went to find the recipe it was no where to be found. A internet search didn’t turn up anything that matched my memory so I made this up using a couple of sources & what we had kicking around the kitchen.
Prep and Cook Time: 15 minutes
• 1/2 cup slivered blanched almonds
• 1/2 cup chopped, skinned hazelnuts
• 2 cloves garlic, rough chopped
• 3 pieces of white bread, cut into cubes
• 1 14.5 oz. can of fire roasted tomatoes, well drained
• 1 roasted red pepper, rough chopped (I used jarred)
• 1/2 cup extra virgin olive oil
• 1 Tbsp. red wine vinegar
• salt & pepper to taste
- In a dry skillet toast the almond & hazelnuts until lightly browned.
- Move the nuts to the bowl of a food processor and pulse until they are coursely ground.
- Add the garlic and pulse to incorporate.
- Add the drained tomatoes, roasted red pepper & bread cubes. Turn the food processor on until they are well combined.
- With the food processor running drizzle in the olive oil & red wine vinegar.
- Taste, season with salt & pepper, taste again. A final whirl with the food processor doesn’t hurt.
Makes about 3 cups of sauce.