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Blue Orange Green Pink Purple

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.

Week 12 Pickup

- Small head red leaf lettuce
- 6 small carrots
- Large bunch cilantro
- 5 ears of corn
- 2 lbs onions
- 2 Sugar Pumpkins
- 2 lbs nectarines
- 2 lb bag of apples
- 2 lb bag of pears
- Carrot Pasta
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Throw Away Report

1/2 bunch basil
1 apple
1 small tomato
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SocialVibe

I love that Blogger is offering a chance for bloggers to make money for charities. I chose to support Invisible Children. Take a look at the link on the right side of this page.
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Bread Salad

From Food & Wine September 2009: Green Goddess Chicken Salad .

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 -

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Week 11 Pickup

5 tomatoes
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
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Evolution of And then we ate: Rating System

My rating system for future posts:

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
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Week 8 Leftovers

  • 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

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The woes of cooking and blogging...and a refresh to the ol' blog

To those of you who are still stickin' with me and blog, I'm sorry that things have been so slow. I haven't stopped cooking, but I haven't been able to find the time to properly document everything I've been working on. I have been taking photos and book marking recipes, so not all is lost.

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?
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Week 8 Pickup


  • 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!

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Arabic-ish Salad and Pecan Crusted Halibut

I made this for the previously mentioned Chardonnay dinner. I call it "Arabic-ish" salad because I used a recipe called Arabic Salad and added a bunch of other things...so I'm not sure if its Arabic or not. Click here for the link to the original on epicurious.com or keep reading for my version.

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.

- and then we ate -
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And then we ate


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Blog Archive

  • ▼  2009 (60)
    • ▼  September (6)
      • Week 12 Pickup
      • Throw Away Report
      • SocialVibe
      • Bread Salad
      • Week 11 Pickup
      • Evolution of And then we ate: Rating System
    • ►  August (15)
      • Week 8 Leftovers
      • The woes of cooking and blogging...and a refresh t...
      • Week 8 Pickup
      • Arabic-ish Salad and Pecan Crusted Halibut
      • Leftovers from Week 7
      • Fettuccine with Brown Butter & Sage
      • Radishes are the New Black
      • Summer Squash & Carrot Soup with Cilantro Pistou
      • Week 7 Pickup
      • Best Salsa Ever!
      • Week 6 Leftovers
      • And then we ate, missing in action...
      • Week 6 Pickup
      • Week 5 Leftovers
      • Cooking in Korean
    • ►  July (36)
      • Week 5 Pickup
      • Peach Custard
      • Leftovers, Week 4
      • Fettucine Carbonara with Applewood Smoked Bacon an...
      • Sauerkraut Update
      • Very late, but here's the list from last Tuesday's...
      • Leftovers, Week 3
      • Beet Salad with Plums and Goat Cheese
      • Pierogies with Cabbage and Bacon
      • Q. What will I do with a nice healthy, hearty gree...
      • Sauerkraut
      • Carrot Pasta
      • They said the peaches might not be so great...
      • Week 3 Loot
      • Drunken Beans and Humbling Quesadillas
      • Erin's Soup Kitchen
      • Summer Squash Soup
      • "New Zealand Salad Dressing"
      • Warm Skillet Cherries
      • Leftovers, Week 2
      • Salad File: Report 2
      • Sour Cherry Sauce on Pork Tenderloin, Mashed Potat...
      • Unbeetable appetizer
      • Salad File: First Report
      • Just for the halibut
      • Turnip and Thyme Risotto...unexpectedly pleasant
      • Bedtime Snack
      • The Goods for Week 2
      • Leftovers...
    • ►  June (3)

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