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Topic: Got a CSA Farmshare or Garden? Share your seasonal recipes and tips!  (Read 7404 times)
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batgirl
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« Reply #10 on: August 22, 2008 06:54:23 AM »

Yum!! Those both sound great!
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« Reply #11 on: August 24, 2008 11:09:30 AM »

I ended up making salsa! It's really yummy but not hot at all so next time I'll probably use a different kind of pepper.



3 tomatoes
1/2 a white onion
1 green pepper
1 banana pepper
Juice from 1 lime
a little bit of salt

Everything but the lime was from this week's share.  Grin
« Last Edit: June 06, 2011 07:46:02 AM by jungrrl - Reason: fixed pictures » THIS ROCKS   Logged

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« Reply #12 on: August 24, 2008 12:04:09 PM »

That looks divine!
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« Reply #13 on: September 07, 2008 12:02:07 PM »

I have been a quiche machine lately! It's so easy and good!

Basic Quiche

4 eggs
1/2 cup milk, 1/2 & 1/2 or evaporated milk
1-2 cups chopped, cooked veggies
1 cup grated cheese
1 deep dish pie shell

I usually start with 1/2 an onion and a few cloves of garlic, cook in a pan until clear and soft. Add other chopped veggies according to what's on hand and cook until soft.
Put the veggies in the pie shell. If you want to add fresh herds or chopped tomatoes, or 1/2 cherry tomatoes add them now. Sprinkle grated cheese over the veggies. Mix the eggs and milk and pour over the top. Top with black pepper and bake at 350 for 45 minutes.

It's fun to come up with different combinations of veggies and cheeses. I've made a bunch! Swiss cheese with mushrooms, artichokes and peppers, cheddar with squash, sweet & hot peppers and tomatoes, etc etc.

It also freezes really well. I have 4 in my freezer waiting to become work lunches in the coming weeks!
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« Reply #14 on: September 07, 2008 12:35:20 PM »

with tomatoes (we have an over abundance right now):
- slow roast (haven't tried yet, but they look sooo good!)

I just slow-roasted a stack of tomatoes (following the method here: http://www.theperfectpantry.com/2008/09/slow-roasted-to.html) and they are incredible.  It takes 5 minutes to prepare, then you just leave them in the oven all day.  So easy and really impressive.  I'll definitely be doing this again, and again, and again...   Grin
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« Reply #15 on: September 07, 2008 12:39:23 PM »

OOOOOOH! I am definitely going to do that with the next tomatoes!


I am about to try this: http://www.recipezaar.com/1485
I will report back.  Wink
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« Reply #16 on: September 08, 2008 02:13:56 PM »

We have been on a salsa tear around here.  We do make it HOT with Habanero peppers.  Just one, sans seeds, will really liven up 6 tomatoes' worth of salsa.  Also, you really should put a big wad of finely chopped cilantro in it.  So good!

HB
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« Reply #17 on: September 08, 2008 02:16:51 PM »

Yum! Cilantro!

I made the lemon squash pie, with some changes: I blended the squash with an immersion blender, reduced the sugar, and used the juice of 1 lemon. It's delish!!
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« Reply #18 on: October 10, 2008 02:57:23 PM »

Has anyone made anything recently?  I know there were some things I meant to post, but of course, now I can't think of them. Cheesy

This week I got 2 turnips, 2 white onions, green beans, a gigantic leek, a cubanelle pepper, and 2 kinds of winter squash.  Any good soup ideas with some of those? Maybe I'll try that squash pie....
   
 

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cinnamon teal
« Reply #19 on: October 10, 2008 03:48:23 PM »

We've just starting getting our fall veggies.  I got a butternut squash last week and made some muffins.  You can substitute it for pumpkin in pretty much any recipe.

We've also been getting crazy amounts of sweet peppers.  Along with adding them to salads, chili and arroz con pollo, I've been roasting them and freezing to use later in the year.  It's really easy.  You just put them in the broiler and turn them a few times until the skin is blacken and bubbly all over.  Then you put them in a closed paper bag for about 5 minutes and then you can peel off the skin, remove the seeds and stem, slice em up and freeze.
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