About this blog
My name is Erin. I'm 26 and live in Brooklyn with my Dear Husband.
I’ve tried to blog before. Tried to tumbl too. I tried writing about advertising. I tried writing about food. I quit the ad biz, but I’m still eating. And cooking more than ever. And I just joined a CSA.
My CSA is called the Brooklyn Beet CSA and most of us live in Boerum Hill, Brooklyn.For now, I want to share my experience as a member of this new CSA group as well as tell the story of how I attempt to use all the vegetables, fruit and pasta I receive every Tuesday. Perhaps if this blogging thing finally works out for me, I might start sharing my experiences in dining and cocktail imbibing.
1 apple
1 small tomato
I'm assigning it the rating of GOOD. (It was good dish, but wouldn't make it again.) Dear Husband liked it more that that, but since I'm the top chef in this house, it wont be made again.
Left out celery and piquillo peppers, added roasted bell pepper. I don't think that was why I didn't love it...the herbs and dressing was just not that exciting to me.
- and then we ate -
I'm rating this between GOOD and GREAT (Good: It was good dish, but wouldn't make it again. Great: Highly Enjoyable, would make it again) because I would make it again if I had the ingredients and needed to use them, but I wouldn't go out of my way to make it again.
Sweating Onions
Chopped Rainbow Chard
5 peaches
2 nectarines
Head of Lettuce
4 apples
1 bunch basil
1 bunch small carrots
1 bunch swiss chard
5 ears corn
10 radishes
4 beets
Carrot Pasta
Failure: Things went horribly wrong and the recipe should be shredded
Ok: Edible, but nothing special or exciting. Would not make it again.
Good: It was good dish, but wouldn't make it again
Great: Highly Enjoyable, would make it again
Fantastic: Doesn't get any better. Goes in the vault of recipes to keep forever
- 3 apples
- 2 nectarines
- 1/2 head romaine
- 1/2 bunch dill
- 7 aji dulce peppers
- 1/2 bunch cilantro
- 1 jalapeno
- 1 bunch kale
- 5 carrots
- 15oz plums
- 9 radishes
- 6 beets
- 1 small watermelon
- 8oz cranberry beans
- 8 ears of corn
- 1 peach
Throwing out: 2 yellow plums
But since I start work next week (yeah for teachers having summer off!) I know the old way of doing things just wont work and I'll get so behind that I just give up. So, rather than letting that happen, I'm simplifying my process...which ultimately means that I'll be saying less about what I'm doing. Haven't quite worked things out yet, but I'm thinking photos, links to the original recipes, a tip or two and rating system.
Stay tuned!
Please?
- 5 ears of corn
- 2lbs tomatoes
- 3lbs potatoes
- 2lbs plums
- 1 bunch carrots
- 2lbs nectarines
- Pint of blackberries
- 1 head of lettuce
- 1 bunch of cilantro
No pasta this week...but double next week!
Sous Chefs on Loan: Sister PB, NB and KK
Ingredients for my Version
- 1 lemon
- 3/4 t salt
- 1/4 t black pepper
- 3 T olive oil
- 1 pound diced tomatoes
- 1.5 T chopped white onion
- 1 scallion
- 1 cup coarsely chopped purslane
- 1 cup finely chopped parsley
- 1/2 t dried mint (would love to use fresh, but didn't have it)
- 3 T chickpeas
- 1/2 medium radish
- 2 oz crumbled goat cheese
The directions for my version is the same as the epicurious version:
Cut peel, including all white pith, from lemon with a sharp paring knife. Working over a bowl, cut segments from half of lemon free from membranes and transfer segments to a cutting board, then squeeze juice from membranes and remaining 1/2 lemon into bowl. Transfer 2 tablespoons juice to a large bowl, then finely chop segments and add to measured juice. Add salt, pepper, and oil, whisking to combine, then stir in remaining ingredients.
The recipe for the fish has to be one of my FAVORITE ways to prepare fish. Its so easy and really delicious. And because you bake it, its also easy to prep ahead, set the timer and forget about it til its ready! Its a simple mix of Japanese bread crumbs (panko), nuts and fresh herbs, plus a little butter and salt. The original recipe uses walnuts, but I prefer to do it with pecans. You can probably sub any nut you want. I also make herb substitutions using the ingredients that I have. Always comes out beautifully! Click here to see the recipe on epicurious.com.
- 4 tomatoes
- 3 potatoes
- 1.5 onions
- 2 apples
- 1 watermelon
- 3 ears of corn
- 2 nectarines
- 2 peaches
- 1.5 eggplant
- 9 aji dulce peppers
- 3/4 bunch dill
- 6 beets
- 2 carrots
- 11 radishes
- 2 jalapenos
- 3.5 bell peppers
- Small bunch of kale
- 1/4 bunch parsley
Would this make you feel overwhelmed? It makes both me and my fridge feel overwhelmed. And word has it that this week's load is going to on the large side!
The recipe originally appeared in Bon Appetit in January 2008. It has relatively few ingredients and is pretty simple to make.
The ingredients are:
1 8.8-ounce package dried egg fettuccine (such as De Cecco)
4 1/2 tablespoons butter
20 fresh sage leaves, stemmed
4 1/2 tablespoons frozen veal stock, thawed, or 2 tablespoons beef broth and 2 1/2 tablespoons low-salt chicken broth
5 tablespoons grated Parmesan cheese plus additional for serving
I used Demi Glace, which is a duck and veal stock. Also used my fresh CSA pasta. Otherwise, I followed ingredients and directions as written. My guests Sister PB, KK and NB, along with Dear Husband and I, loved it. I would make it again...actually, I did make it again a week later, because I still had sage left over. Yum! This one is a keeper.
The appetizer was so simple: crusty, grilled bread, a thick slab of butter, thin radishes slices and salt. KK and I were hooked and began making our own versions, with different breads, different butters and the addition of herbs. I did one on Trader Joe's Frozen Naan Bread and it was magical. I even packed radishes in my suitcase so that we could make radish toast on vacation. Also did a little research and found that this is a classic French preparation...butter/toast/radishes.
The one pictured below was on a multigrain peasant bread with a sea salt and herb blend from O&Co.
So thank you CSA, once again for opening my eyes. I feel like I was totally missing out and now have years of radish toast to catch up on.
This time, I used my immersion blender. I had never used it before…mostly because I didn’t have a reason to use it, but also because I really wasn’t sure how well those tiny little blades would work. I was amazed at how easy it was and how well it pureed the veggies. It was smoother than the previous batch, which I transferred in small portions to a food processor. It was also much cleaner and safer…no transferring hot liquids!
Anyway, because it had more carrot in it, it was a bit sweeter than last time. Still delicious. Notice though, that I tried to do something fancy with the pistou and it turned out looking like some kind of crazy starfish. Next time, I'd either try to thin it out or just make droplets all over the bowl.
- 6oz watermelon
- 2.75lbs eggplant (2)
- 3 ears of corn
- 3 bell peppers
- 2lbs roma tomatoes (7)
- 10 aji dulce peppers
- 5 nectarines
- 4 peaches
- 3 apples
- 2 containers of pasta
The ingredients are:
12 ounces (2 medium-small round or 4 or 5 plum) ripe tomatoes
Fresh serrano chiles to taste (roughly 3 to 5, 1/2 to 1 ounce total, or even more if you like it really picante), stemmed
A dozen or so large sprigs of cilantro
1 large garlic clove, peeled and very finely chopped (optional)
1 small (4-ounce) white onion
1 1/2 teaspoons fresh lime juice
Salt, about 3/4 teaspoon
Click here to see the recipe on epicurious.com and get full preparation directions
Since I got jalapenos from the CSA, I substituted those in for the serrano chiles. Jalapenos are not as hot as serranos, so you could add additional jalapenos if you like it hot, but I'm not too into that, so I did just 1. This gave it just a little heat and kept the flavor nice and fresh.
Ingredients before combining
The recipe says to let the salsa sit for awhile to let the flavors meld together. I let it sit covered at room temperature for about 2 hours. It was perfect!
Also, I was at a foodie event and saw Kimchi Salsa. It was delicious and I tried to buy some, but the vendor put the wrong thing in my bag, so I never got a full container of it. I took a portion of this salsa out of the bowl and chopped up some traditional cabbage kimchi and mixed them together. It doesn't change things too much but adds a little spice and a little sourness. I thought it was good. Kimchi lovin' Dear Husband thought it was better than kimchi-less version.
- and then we ate -
- 5 donut peaches
- 1/2 bunch parsley
- 1 bunch basil
- 1/4 head lettuce
- Swiss chard
- 2 carrots
- Bunch of kale
- 2 jalapenos
- 3 green peppers
- 14 radishes
- 6 beets
- 2 yellow plums
- 2 onions
- 3 potatoes
- 2 apples
- Bunch of dill
- Bunch of basil
- Fettuccine
Thanks to Virgin America and its on-board wireless, I'm updating from exactly 36,140 feet above the ground. Anything I don't finish today will be completed by Tuesday or Wednesday this coming week.
Also, I have radishes, beets, a green bell pepper and some 'Hog Wash' Mignonette that Sister PB and I made last night for a coastal picnic later today, packed in my suitcase.
- 4 large beets
- Bunch of HUGH Swiss Chard
- 1 bunch dill
- 1 bunch basil
- 1 small bunch kale
- 6 radishes
- 4 medium carrots
- 2 ears of corn
- 2lbs apricots
- 2lbs apples
- 2 pounds donut peaches
- Regular fettuccine
Best fruit of the summer so far...apricot and donut peaches
Everything looks really good this week..especially the perfectly colored and shaped apricots and peaches. Unfortunately, I have dinner plans on Tuesday and Wednesday evening, so I won't be doing that much cooking. I'll also be leaving Friday morning for a long weekend vacation. Hope everything keeps in the fridge over the weekend. Thank goodness for Debbie Meyer's Green Bags!
And then we ate
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