Zucchini Patties

21 Jul

Jen made these, they’re good on wraps.

  • 5 C, shredded zucchini
  • 3 eggs
  • handful of scallions
  • +1 C flour
  • 1 C parmesan cheese
  • salt + pepper
  • sprinkling of bread crumbs
  • hot sauce
  • a few leaves of basil

Mix, form into patties, fry in olive oil.

Sweet Potato + Kohlrabi Fritters

15 Jul

Based on a recipe found on The Root Cellar’s Garden.

  • a kohlrabi, shredded
  • a sweet potato, shredded
  • 1 T chives
  • 1 T scallions
  • small handful fresh sage
  • 1 T finely chopped almonds
  • 2 eggs
  • salt + pepper
  • hot sauce

Let the shredded kohlrabi sit, salted in a strainer in the sink while you prep everything else (10 min or so).  Squeeze out as much liquid from it as possible.  Then combine everything, form into patties, and fry in veggie oil.  Approximately 5 minutes on each side.  Drain excess oil.  Eat.

Beet (Greens), Walnuts + Goat Cheese Pasta

13 Jul
Jen made this and it was tasty!
  • 2 T olive oil
  • 1 clove garlic
  • 1/2 lb beet greens, in pieces
  • 1/4 C water/stock
  • 1 beet, roasted and chopped (3/4 C)
  • 1/3 lb cooked pasta
  • 1/4 C walnuts
  • salt + pepper to taste
  • goat cheese to taste
Saute garlic in olive oil.  Add beet greens, cook until wilted.  Add water, noodles and beets.  
Cover pan for a minute to heat, then stir until noodles are a nice pink.  Then add walnuts and salt + pepper.  Plate and add goat cheese.
Based on the edible Boston recipe.

Fennel Avocado Salad

13 Jul

I know, avocado isn’t actually a CSA veggie.

Fennel Avocado

  • 1 avocado, sliced
  • 1 fennel bulb, finely sliced + some greens for prettiness
  • 1/4 C scallions or onions, finely chopped
  • 1 T olive oil
  • 1/2 lemon’s worth of juice
  • 1/2 tsp salt
  • pepper

Whisk olive oil, lemon, salt + pepper.  Add to sliced avocado, fennel and onion.

Strawberry F*cking Jam!

20 Jun

I made jam, it’s a big deal to me.

  •  1 1/2 lb stawberries
  • 1/2 C sugar
  • 2 T lemon juice

Food process the strawberries until they’re a chopped up texture you like.  Then put strawberries, sugar and lemon juice in a skillet.  Cook (stirring frequently) until the mixture is thick and jam-like (it’ll take a while).

Put the jam in a jam, let it cool on the counter, then put it in the fridge.  I may end up freezing some so it doesn’t go bad before we eat it.

Note: adapted from here.

Strawberry + Arugula Salad

20 Jun

Modified slightly from Martha Stewart’s recipe.

  • 1/2 lb strawberries
  • 1 T balsamic vinegar
  • 1 T olive oil
  • salt & pepper
  • arugula
  • walnuts
  • goat cheese

Soak strawberries in balsamic.  While that’s happening, combine olive oil with salt & pepper.  Put the arugula and walnuts in a large bowl, and after about 10minutes (or whenever you get impatient) scoop the strawberries out of the balsamic and add them to the arugula.  Mix the olive oil and balsamic, then pour over the arugula mix.  Divide onto plates and sprinkle with goat cheese.

Bok Choy Attempt

20 Jun
Featuring many of my favorite flavors.
  • bok choy
  • 3 garlic cloves
  • 2 T olive oil
  • 2 inches, chopped fresh ginger
  • 2 T rice vinegar
  • splash of soy sauce
  • splash sriracha
Saute garlic and bok choy.  After a few minutes add the ginger, soy sauce and sriracha.  
Cook a bit longer, then turn off heat and add rice vinegar.