Monday, August 15, 2011

Summertime Cooking



We've been getting a CSA share this summer and splitting it with my sister-in-law and her family. I haven't decided that we'll do it again next year. I find it stressful getting a huge box full of fresh produce and then needing to figure out what to do with it. I am realizing that I usually plan meals ahead, but with the CSA stuff, you have to work with what you get, and now every Saturday morning I find myself staring at things like chard, kale, leeks, potatoes, cucumbers, beets, and fava beans, and feeling slightly hysterical! It's a lot of work, all that washing, grating, and slicing, not to mention searching online for recipes to prepare things in a way that makes it palatable to picky eaters. (My husband insists he is not picky, but oh, he is. He thinks he's not picky because he is very fond of certain vegetables and will eat those vegetables in great quantities, but there are really so many he won't eat, and our CSA has been very loaded with the stuff he dislikes.)

That said, despite the stress and work, I do admit it's been tasty to eat things so fresh and in season!

We've been getting a lot of cucumbers in our share (a no-eat veg for my hubby). My mom makes a delicious cucumber salad, but she makes it up on the spot without a recipe, so I've been left to develop my own version, and based on watching my mom make hers, here is what I've come up with:

Cucumber Salad

1 cucumber, peeled and thinly sliced
Jane's Krazy Mixed Up Salt
2 T red wine vinegar
1 T olive oil
1 tsp sugar (I tried to make it without sugar, but I think it's better with sugar)

Place the sliced cucumber in a bowl and sprinkle lightly with the Jane's Krazy Mixed Up Salt. Whisk together the red wine vinegar, the olive oil, the sugar, and 1/2 tsp of Krazy Mixed Up Salt. Pour the dressing over the cucumbers. (You won't use all of the dressing, so save the leftovers for future use. It doesn't need to be refrigerated!) Put the cucumber salad in the fridge for at least an hour. The longer it sits, the better it tastes.

If this is too salty for your preference, don't salt the cucumbers before you dress them.



I also made a cabbage/beet salad, because I needed to do something with the CSA cabbage and beets (both no-eat foods for the hubby). I found the recipe below after a lengthy session with Google, but I didn't bookmark it, nor did I print it (I just scribbled it down), and now I cannot find it again! If anyone recognizes it and knows the original source, please let me know so credit can be given where it is due. This is the kind of salad that tastes better with age, so make it a day ahead if you can.

2 raw beets, peeled and shredded (use your food processor for shredding, otherwise you will have a huge stained mess on your hands)
1/2 head of cabbage, shredded (I used one small head of cabbage)
3 carrots, peeled and grated
1 c raisins
1 apple, diced
1/4 c lemon juice
1/4 c oil (I used canola)
1/4 c water

Combine the beets, cabbage, carrots, raisins, and apple in a bowl. Whisk together the lemon juice, oil, and water, and pour over the vegetables. Toss to coat.


We also got potatoes and leeks this week, so my husband suggested Potato Leek soup. (Hey, something he'd eat!) I found this recipe and made it on Sunday. It was a very decent basic soup. The only change I made was to use only 1 tsp of salt instead of 1 T, and it was just fine. I had one quart of potatoes from the CSA (I believe they were Yukon Gold), and the leeks I had were pretty small, so I did use three of them; three large leeks would have been way too much. I used my immersion blender right in the crockpot, rather than pouring the soup into a blender. I served the soup with cheddar cheese sprinkled on top. It seems like this recipe would be a good hearty base for a creamy soup if you wanted to add meat or other vegetables to it after blending.

And, finally, what to do with all that zucchini? I grow my own zucchini, so my sister-in-law has been keeping all of the CSA zucchini, but I still have plenty from my own garden. Here are links to some zucchini recipes I've posted before:




And here is a new one I tried for Banana Zucchini Bread. I omitted the pecans, and instead of 1 cup of oil, I used 2/3 cup applesauce and 1/3 cup oil. I stirred one cup of chocolate chips into one of the loaves, and that was pretty good, though a little intense. I think I'd add 1/2 cup of chocolate chips per loaf next time.

My kitchen is such a mess. I wish there were a way to use it and keep it spotless at the same time.