CSA week #14

I haven't been good about taking photos of things, so I don't have much of a recollection of what we ate if it isn't in a photo. But here are some, anyway - below is a dish of homemade herby pasta, with chanterelles and onions and parmesan and basil, and it was delicious. We had a lot of chanterelles, bounty of Pawtuckaway, so Ed cooked them down with some onions and then some white wine, and it was all quite tasty.

The side dish was also good, but I thought less good as a salad - would have been excellent on pasta or on bread or with a grain - I had problems with the texture. Roasted an eggplant, halved lengthwise, and that was very toasty and delicious. Pulled all the flesh out of the skin and mixed with some chopped heirloom tomatoes and a ton of basil and feta, with some salt and lemon juice and oil, and it was a fabulous mixture, but the texture was that of a cooked eggplant. Even some raw onion bits would have helped - it just needed something crunchy.

This was our Thursday night meal after Ed picked up the CSA while I was coaching. It was perfect and delicious. He made a flavor base of onions, the remaining chanterelles, white wine, and a bunch of tomatoes. The tomatoes made a ton of liquid, as you might imagine. He cooked that down for a bit, and then we threw in three ears' worth of fresh corn, with a smidge of corn stock that had been simmering away as he cooked the mussel stuff.

In go the mussels and the corn, for something like five minutes, until the shells have all opened, and then we served with some slices of bread that had been toasted in butter on the stove. Oh so good. I would eat this every night. We drank the rest of the broth, it was that good. The corn lent some amazing sweetness, and the tomatoes and white wine had just the right amount of acidity. I think he was salting along the way, not overdoing it, but you need some salt in there. Simple, hearty, rustic, delicious.







And the week 14 haul:

1 ginormous butternut squash
kale
lettuce
6 ears corn
giant bag of mixed bitter lettuces
beets
onions
tomatoes, of several varieties

The greens are delicious - spicy and tender, we've been eating them raw in salads, cooked in eggs, as snacks, just any way you can get them in your mouth. I don't know exactly what is in there - at least one of them is baby arugula, and one is maybe baby chard or beets? One of them tastes like Chinese mustard, or maybe horseradish. No idea. But they're good!


A breakfast shot - mixed greens, tomatoes, corn, dried tomatoes, olives, eggs. Tasty, but not the most amazing thing in the world, because I thought the corn made the eggs too sweet.