CSA Week #13

I think we're on week 13. But really, who knows. We've been spending a lot of time canning tomatoes and making sauce and drying tomatoes lately, so it feels like we've just been totally overwhelmed with food, but I think now that we're beyond that, we can do some regular cooking again. I'm looking forward to it. This week was a big haul:




Slicing tomatoes
Heirloom tomatoes
Carrots
Eggplants
White onions
Potatoes
Jalapenos
Radishes
Cilantro
Bok Choy

Eggplant parm, with potato wedges, chicken, and some sauteed greens and onions. Ed made a big batch of pico de gaillo style salsa this week, so I've basically been putting it on everything.



Eggs with bok choy, radish, radish greens, green pepper, and salsa.


It's a little tough to tell, but there are some eggplant/onion/corn meatballs under a pile of pico de gaillo on that plate, next to some roasted delicata squash, potato wedges, and an heirloom tomato salad. The potato wedges we've been making out of these little potatoes have just been heavenly.


We found a huge stash of chanterelle mushrooms while we were out orienteering at Pawtuckaway over the weekend. The real reason orienteers use plastic bags for our maps - so we can fill them with mushrooms when the season is right.

This may just look like a pan full of chicken, but actually it is a DELICIOUS pan full of chicken. I started with the chicken skin-side down for 5-10 minutes, to both start the skin rendering and also to put some grease on the pan for the potatoes/onions. I took it out, added a bunch of potato wedges and some onion wedges, tossed those around, and put the chicken back on top, skin side up this time. At the last minute, I hit it with the broiler, because that made it extra delicious. I recommend. Also, those potatoes, cooking in chicken juices... you really can't go wrong with that.


Served the chicken with a big pile of veggies - onion, carrots, bok choy, green pepper, hot pepper, and leftover cabbage. Not my most inspired veggie dish, as it was essentially just using up whatever was left in the fridge, but tasty enough. And some butter-fried chanterelles on top.