Archive for July, 2009

CSA Loot

farmshare 07.22.09
-Another head of green cabbage!  gaaahh!
-6 jalapenos
-4 small spring onions
-3 chunky cukes
-4 small beets
-1 bunch dill
-1 head red lettuce
-1 qt apricots

I made cold borscht and jalapeno cheese cornbread (not the most orthodox combination perhaps).  The borscht is such a complex flavor itself that I might rather serve it with a baguette or rye bread with butter.  However, I had the ingredients for the cornbread and I really can’t resist making cornbread when it is an option, so I made it.  Both from the New Moosewood Cookbook.  For the cornbread I used the savory cheese variation and added 1 diced jalapeno (probably could have added 2) in addition to the scallions, corn kernels and sharp cheddar.  It’s really delicious with extra cheddar melted on top of it.  Also, I used the old amounts of butter and honey (from the first edition Moosewood cookbook) in the cornbread.  Here’s a link to a copy of the cornbread recipe.  No dice on the cold borscht though.  You’ll have to buy the book.


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We’ve been wracking our brains as to what to do with all the cabbage we’ve been getting in the farmshare.  Luckily, one of my favorite summery picknicky meals just happens to have cabbage in it, so here’s what we made a couple of days ago:

Asian Barbecue sauce with chicken wings
This is a sweet, dark hoisin-y sauce that tastes great on chicken. The recipe linked is just for the sauce, but I toss it with chicken wings or legs and cook in a 450 degree oven for 30 mins or more. I’d probably leave in the oven a little longer next time because the wings could have been a bit crispier in my opinion. You could marinate the wings but it’s not really necessary. Grilling instead of baking would probably be awesome too.  I like to serve the chicken wings over white rice (brown would work too).

Super Slaw
This is an amazing asian-inspired coleslaw with a peanutty, gingery dressing. It tastes both rich and light if that is possible. For the slaw, only make as much as it says if you have a kajillion people to serve. Half of the recipe fed the two of us for a couple of meals. Also, add the dressing a little at a time. I don’t usually add all the dressing, I save some to put on other salads. The first time I made this I added all of it and the coleslaw was a bit too wet.

I think “Super Slaw” is a stupid name.  This slaw is tasty but is not faster than a speeding bullet nor does it have any other super power.   However, I got the recipe from epicurious and haven’t made changes significant enough to call it my own, so “Super Slaw” it stays.

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Mini Roof Garden

This is my first year gardening.  Here are some oldish pictures of the mini garden I have going in containers on the roof.   I used some old drawers (some had to be reinforced with screws) and the other containers are repurposed plastic cooking oil containers that I cut the tops off of and drilled some holes into the bottom sides.  I used a mix of 99 cent store potting soil (in the plastic containers) and then later I got a chance to go to Home Depot and get some miracle grow organic choice potting soil, which I mixed with generic topsoil and some organic fertilizer (which I suspect is dried powdered steer manure), and used that for the drawer pots.  Funny, I actually was given the organic fertilizer as a guilt present by a girl whose foster dog bit my arm one morning when I went up to water my first plants.  Unsurprisingly, the plants in the drawer pots with the mixed soils including fertilizer are noticeably darker green and healthy-looking than the ones in the plastic containers with 99 cent store potting soil.   Next year I think I’ll get the miracle grow organic choice GARDEN soil instead of the potting version, because this couple started another garden in some containers in another corner of the roof weeks after me using that stuff, and their seeds sprouted very quickly and shot up faster and bigger than mine.  I’m no longer jealous though because I don’t think they’re watering it and their garden is totally dying.  They never even harvested their arugula and now it’s gone to seed.  I know they’re still living in the building…

anyway, here are the plants:

I’m growing (l-r, back-front)

morning glories & sunflowers, tomatoes & jalapenos, butternut squash & corn & beans, sunflower & cucumber, tomato & basil & green onions, cilantro, more sunflowers, eggplant & chives, strawberries.



Eggplant Flower

bonus photo of double rainbow as seen from our roof

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CSA Fruit

1 qt yellow plums.

one of them had a face in it.


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Squash Blossoms

So, those squash blossoms.

I sort of forgot about them, they happened so long before that Spanakopita.

I was going to post about the wonderful thing I did with them that this lady at the CSA pickup site told me about.  She said she stuffed them with goat cheese and dredged them with cornmeal and egg and fried them.  I didn’t have any goat cheese so I did this with them:

Stuffed Squash Blossoms

  1. Rinse blossoms.
  2. Mix together in a small bowl: 1 tbsp cottage cheese for each blossom, 1 clove garlic, and a tablespoon or 2 of herbs of your choosing (I used chives and oregano).
  3. Stuff a tablespoon or so of the filling down the gullet of each of the blossoms.  Don’t worry, they like it.
  4. Dredge blossoms lightly in beaten egg.
  5. Dredge blossoms in fine cornmeal.
  6. Fry over med-high heat in olive oil (1/2 or 1/4 inch is ok), turning as done.
  7. Drain on paper towels and eat as soon as you can deal with burning hot oil mixed with cottage cheese juices dripping out of the blossom openings.


squash blossom(not my pic)

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Made spanakopita last night from the New Moosewood cookbook for Jess & Jules, our lovely friends who are getting MARRIED in less than a month.  My first wedding!

The only thing that I can tell that’s “new” about this recipe (my Mom has the old version of the cookbook) is that the new version has no eggs and uses olive oil instead of butter.  Honestly I like the old cookbook better.

Here’s a version of the recipe.  I can’t vouch that it is exactly the same as the one in the cookbook but it looks about right.

I used this amazing Bulgarian feta from Whole Foods (the cheapest of the by-the-pound fetas) and it turned out wonderfully.  For some reason it was meltier and sweeter than regular feta.  Heck yes.

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Fruit & Veggies

  • Cherries (1 qt)
  • Spring onions (6 small with green tops attached)
  • Beets (4 med)
  • Kale (1 small bunch)
  • Green butter lettuce (1 head)
  • Squash blossoms (6 large)
  • Cabbage (1 med head – enough with the cabbage already – I didn’t finish my large head from 2 wks ago!)

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