Gadget Removed & CSA Update

Yup, I removed my gadget with my weekly menu ideas. It was a short lived addition that I failed miserably at. Oh well.

But, let's talk about last week's CSA. I did end up roasting my sunchokes and turnips, like I said I would. David and I ate them like a snack, but they were also served alongside some homemade chorizo chili and grilled chicken (for the kids). I used my roasted beets in a salad with the greenleaf lettuce on Friday, when a couple of girlfriends and I got our children together and cooked together while our husbands were away. The broccoli is kept simple. Steamed with water and some salt. That's the way my boys like it. And, finally, my friend, Jean, cooked up the spinach for us with sesame oil and garlic. Dee-lish.

We still half the box left. I don't see any fancy cooking in the near future, but you'd better believe it'll still be healthy, wholesome, fresh and delicious.

Already February

Time is just flying by. I am feeling a bit old as I think back to 6th grade when my teacher talked about how each year seems to go faster and faster for him. I was like, "huh?" Well, Mr. Bisetta, I think I am starting to understand you.

Anywho, I received our shipment of fruits and vegetables from Full Circle Farm today. We get a box every other week. As I was going through its contents and washing the leafy greens, I felt inspired by the fresh produce. I thought to myself, "What if I post about what I do with the stuff in this box?" So, let me try it...

Box Contents:

1lb purple top turnips

.75lb sunchokes

3 ea Cameo apples

3 ea Gala apples

1.5lbs garnet yams

1lb Chioggia beets

1 bunch broccoli

1lb zucchini

.4lb cremini mushrooms

1 bunch Lancinato kale

1 bunch spinach

1 bunch green leaf lettuce

As mentioned, I washed the leafy greens. For the kale, I took the leaves off the stems and tore them into bite sized pieces before washing. For the spinach, I just picked the leaves off the long stems. And, the green leaf lettuce was torn into bite sized pieces as well. Now I have those greens washed, spun dried, and ready for use when I need them.

I also put the Chioggia beets into a pan, drizzled with EVOO, added salt & pepper, covered with foil, and they are in the oven (350F) at this very moment. I think it's about time to pull them out, actually. I will let them cool a bit, then rub the skins off with paper towels, cut them up and store them in the fridge for munching on later. Yeah, I would just eat them like that, or I many dice up a little shallot and toss it with EVOO, vinegar, salt & pepper. Better yet, I have some herbed goat cheese in the fridge. I'll make a salad with the green leaf lettuce, beets, and the goat cheese.  Ooh, and I made croutons the other day. Yum.

I'm really looking forward to the turnips and the sunchokes. I never really liked turnips until a couple years ago when my dear friend, Julia (and I don't mean Child) gave me some baby white turnips from her garden. I didn't really know what to do with them, even though I've used them plenty of times as a line cook. Her advice, roast 'em & eat 'em. Wow. It's truly amazing. All this time I was trying to think of what to cook them with, when they can stand all on their own. And, that day I first tried roasting them, my mother-in-law was in town, and she fell in love, too.

As for the sunchokes, same thing. I eat them like a snack!