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CSA Loot

Two enthusiastic little girls distributed the fruits/veggies today.  They couldn’t seem to wrap their heads around the fact that although there were two names for our share, we did not get two shares, only one.  I would’ve taken 2 shares of the strawberries.

Veggies:

  • 1 large head green cabbage
  • 1 head green leaf lettuce
  • 2 med. zucchini
  • 2 large turnips
  • 1 small broccoli head
  • 1 small bunch curly kale

Fruit:

  • 1 quart strawberries
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LTNB

This past winter brought a dearth of fresh produce, light and inspiration.  Long time no blog.

So we moved to Bushwick, and signed up for a new CSA this year, the Bushwick CSA from Nolasco Farms, a full fruit share and a half veggie share.  Just two pickups so far, and although I like that the pickup’s on Wednesday night, I honestly feel like the East Williamsburg CSA gave us more loot last year.  There is no way you could feed a family on the shares we got the past 2 weeks, although I need to go back and look at the first couple of shares from last year and compare.  Also, to make a better comparison I should have posted amounts, although that would be a big pain in the ass.  I will post what we got the last 2 weeks in separate posts that show up retroactively on the dates they were picked up.

Today we met with the Meat Pallet gang and had a scrumptious brunch prepared by Jefferson: poached eggs over sauteed spinach with caramelized onions, garlic and cherry tomatoes, with bacon and what I’m going to call foccacia spread with avocado, even though he called it pizza dough with avocado.  So good!  Like, $16 brunch special good.  We briefly videoconferenced our Toronto satellite member in, but he did not partake of the brunch.  Some things cannot be transmitted through the webcam.

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date cake

We all became obsessed with date cake ever since trying it for the first time at MOTO.  I guess it’s some kind of English dessert?  But they call all desserts “pudding”?

We’ve had the version at Juliette as well and it’s quite good, but MOTO is still our favorite.

I made it a while ago and got a request for the recipe, so here it is.  It turned out well, however, don’t be afraid to take it out of the oven when the recipe says to.  All the comments said it needed more time, but it didn’t.  I left it in for a little too long and it was a little too dry.

Serve it with whipped cream or vanilla ice cream, and a sprig of mint.

 

Oh, P.S. – one thing I learned while making this cake is that baking soda is a great cleaning agent.  The pan I was boiling the dates & baking soda in had some black marks from burnt rice on the bottom, and then when I finished making this, they were gone!  A little extra carbon never hurt anyone…

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Last weekend we had a party.  I made pumpkin soup and pan de muerto.  I think it turned out pretty well.  I’ve had requests for the recipes, so I’ll post links to the originals, plus my modifications.  There’s a picture of the sugar skulls I made here. (Being too lazy for photography myself.)

 

Mexican-Spiced Pumpkin Soup with Lime Cream and Pepitas

Original recipe is here.  I made a LOT of modifications to this one.  

For the lime cream, skip the whipping cream and add at least 1 tbsp lime juice to 1/2 cup sour cream.  Add lime zest.  You can sprinkle some zest on top too.

For the soup, I used fresh pumpkin instead of canned.  Slice a sugar pie pumpkin in half, scoop the seeds out, then bake at 400 for an hour or until the pumpkin is soft.  Scoop the flesh into a blender, then add milk and veggie broth to get it to the consistency you want.  Don’t add 9 cups broth and 2 cups milk.  I used more of a half-and-half ratio, and I didn’t add nearly that much liquid.  

Saute onions in butter or oil, but add garlic, cumin, and chile powder.  Add to the mixture in the blender, and add 1 chipotle pepper in adobo for each pumpkin you used, or to taste.  Blend everything, return to pot, then add salt to taste.  Heat gently.  

Toast the pepitas in a skillet with salt until they pop, stirring frequently.

Serve soup topped with a dollop of cream and a sprinkling of toasted pepitas.

 

Pan de Muerto (aka Bread of the Dead)

Original recipe is here.  I doubled the recipe (and got two huge loaves).  I added cinnamon with the anise seed but pretty much followed the recipe given.  One thing I did was on the second rising, make sure to let it rise in the pan you’re baking it in, or else you’ll have to pull it out of the bowl and it won’t look as nice.  Definitely glaze and sprinkle colored sugar on it.  I didn’t bother with the orange peel in the glaze because I didn’t have it.

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csa loot

veg

  • garlic
  • bok choy
  • potatoes
  • spring mix
  • winter squash
  • japanese eggplant
  • broccoli rabe
  • parsley
  • butter lettuce
  • daikon radish
  • cabbage

 

fruits

  • apples (3 kinds.  One is a russet which reminds me a lot of tree apples I picked as a child from some neighborhood tree.  I can’t remember the details but the taste is so familiar!)

Because we had our work detail today, we got to take hecka leftovers.  Which means we have like 10 japanese eggplants, 10 lbs of potatoes, like 5 lbs of spring greens, etc.  We should totally have a party.

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csa loot

Veg:
  • Red Leaf Lettuce
  • Lacinata Kale
  • Carrots
  • Garlic
  • Yellow Onion
  • Red Kuri Winter Squash
  • Hakurei Turnips
  • Cilantro
  • Mizuna
Fruit:
  • Apples
  • Seckle Pears
  • Red Table Grapes

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csa loot

veg:

  • tomatoes
  • red peppers
  • italian sweet peppers
  • zucchini
  • lettuce
  • delicata winter squash
  • dill
  • leeks
  • mizuna
  • hokusai? (another japanese green, not sure about spelling)
  • bok choy

fruit:

  • 2 kinds of apples
  • little tiny pears

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