Hello, fellow vegetable lovers! I know it's been awhile since I posted, but I felt I'd said everything I had to say about eggplant! Now that the season is changing, and along with that, our vegetable distribution, I can add to my blog a little something about spaghetti squash.
I admit, I came to love spaghetti squash late in life. I was always a little leery of a squash that, when cooked, would have the consistency and use-ability of noodles! I simply couldn't imagine it! But, after braving up, I bought one, cooked it and am now a fervent convert!
To cook a spaghetti squash, I pierce it with a sharp knife in a few places around it's circumference, and microwave it for 5 minutes or so. You can also bake it in a moderate oven, in a baking dish with some water, but of course this will take a lot longer. When it's tender, let it cool, cut it in half, and scoop out the seeds in the middle. Then, using a fork, you can scrape out the "spaghetti" part- long fibers of squash that are beautifully arranged lengthwise inside this fabulous vegetable.
People say you can use this vegetable in any way you use noodles. It's full of fiber and vitamins, and virtually fat free! Probably my favorite way to serve it is as a basis for sauteed vegetables. I use whatever is handy- peppers, onion, garlic, broccoli, etc, and sautee them till crispy-tender, then add the spaghetti squash to them. I'll season with basil, or salt and pepper, and top with feta and walnuts. We also eat it with marinara, or just with butter and ground pepper. I look forward to eating it every time!
Squash season is upon us- and Jon is growing a nice variety. I welcome any and all comments, suggestions, and recipes for these versatile and nutritious veggies. Soon it will be "greens" season, and we'll have stir-fry after stir-fry after stir-fry!
Till then, cook what you have!
Sunday, October 10, 2010
Wednesday, September 1, 2010
Eggplant
Eggplant season is booming in Tucson! I know this because I feel like I ate eggplant every night last week from the CSA. I have gotten some queries about eggplant, so I'll let you know how I cooked the eggplant, and why I didn't mind eating so much of it! My main approach to eggplant is first to admire it's beauty. I really love the way this vegetable looks: shiny purple skin, smooth glossy coat, and a nice hefty weight. It feels good in your hand! The plants are beautiful as well: grey-green spatulate leaves that shade the vegetable as it grows, and purple flowers. Always pick eggplant that are shiny and purple (unless they are a green variety!)- the dull, brown or coppery colored ones will be bitter.
Eggplants have a very mild flavor, and a texture that soaks up sauces well. Some recipes will recommend salting eggplant, to remove some of the water, but I never do this. I use eggplant in either Italian or Asian dishes. My habit lately, when faced with lots of eggplant, is to peel it and slice it into thick slices, then marinate it for at least an hour in Italian or Asian-based marinades. I'll use olive oil as a base, then add red wine or balsamic vinegar and Italian herbs, garlic, and pepper for the Italian- style marinade. The Asian marinade will begin with olive oil, then include soy or tamari sauce, garlic, crushed hot Asian pepper (or a sauce like Sriracha), and ginger. When it's well-marinated, I grill it on a hot fire for about 3-5 minutes per side, or until it's wilty and tender. Then, I'll be set up to cook a variety of meals through out the week.
Last week, I used the Italian-style grilled eggplant like this: meal one was a melange of grilled eggplant strips with zucchini, artichoke hearts, onion, garlic, tomatoes, mushrooms, olives, and penne pasta. Meal two was grilled eggplant rounds topped with marinara and asiago cheese, then browned under the broiler. This I served on pasta tossed with olive oil coated with parmesan cheese. Meal three was diced grilled eggplant mixed with sauteed mushrooms, onion, garlic, and jalapenos as a topping for a frozen pizza. (I know-this sounds like cheating!) The Asian style eggplant found it's way into a stir-fry featuring onion, ginger, green beans, grilled eggplant strips, and grilled marinated tofu served on brown rice. OK, so it's only four meals- but there were leftovers!
For those with children who think that eggplant is a highly suspicious food source, I'd recommend peeling and sautéing it, then letting it cool, and blending the cooked eggplant into prepared marinara to be served on spaghetti. They might also like broiled eggplant rounds with marinara and cheese topping (like little pizzas). You can also make eggplant parmesan, which most kids like to eat.
I think we can all get through the "eggplant season" with creativity and joy in our preparation methods. I find that if you cook the vegetables all at once, and flavor them specifically for unique dishes, that the hard part is out of the way. After that, the actual cooking feels like cheating, it's so easy, and the results are awesome!
So, since we all have eggplant, let's cook what we have!
Eggplants have a very mild flavor, and a texture that soaks up sauces well. Some recipes will recommend salting eggplant, to remove some of the water, but I never do this. I use eggplant in either Italian or Asian dishes. My habit lately, when faced with lots of eggplant, is to peel it and slice it into thick slices, then marinate it for at least an hour in Italian or Asian-based marinades. I'll use olive oil as a base, then add red wine or balsamic vinegar and Italian herbs, garlic, and pepper for the Italian- style marinade. The Asian marinade will begin with olive oil, then include soy or tamari sauce, garlic, crushed hot Asian pepper (or a sauce like Sriracha), and ginger. When it's well-marinated, I grill it on a hot fire for about 3-5 minutes per side, or until it's wilty and tender. Then, I'll be set up to cook a variety of meals through out the week.
Last week, I used the Italian-style grilled eggplant like this: meal one was a melange of grilled eggplant strips with zucchini, artichoke hearts, onion, garlic, tomatoes, mushrooms, olives, and penne pasta. Meal two was grilled eggplant rounds topped with marinara and asiago cheese, then browned under the broiler. This I served on pasta tossed with olive oil coated with parmesan cheese. Meal three was diced grilled eggplant mixed with sauteed mushrooms, onion, garlic, and jalapenos as a topping for a frozen pizza. (I know-this sounds like cheating!) The Asian style eggplant found it's way into a stir-fry featuring onion, ginger, green beans, grilled eggplant strips, and grilled marinated tofu served on brown rice. OK, so it's only four meals- but there were leftovers!
For those with children who think that eggplant is a highly suspicious food source, I'd recommend peeling and sautéing it, then letting it cool, and blending the cooked eggplant into prepared marinara to be served on spaghetti. They might also like broiled eggplant rounds with marinara and cheese topping (like little pizzas). You can also make eggplant parmesan, which most kids like to eat.
I think we can all get through the "eggplant season" with creativity and joy in our preparation methods. I find that if you cook the vegetables all at once, and flavor them specifically for unique dishes, that the hard part is out of the way. After that, the actual cooking feels like cheating, it's so easy, and the results are awesome!
So, since we all have eggplant, let's cook what we have!
Sunday, August 15, 2010
Squash
Isn't it great how all the summer vegetables combine to make such diverse but consistently yummy dishes? You can mix up squash with basil and tomatoes, or with peppers and corn, or with cilantro and onions, and have three distinct combinations with the simplest and freshest of ingredients! My mother made a zucchini casserole that we all loved: chop a zucchini into 1" cubes and put them into a buttered casserole dish. Add some chopped tomatoes (peeled if they are fresh), some diced scallion, a tablespoon of sugar, dot it with a little butter, and bake it covered in a medium oven for about 20 minutes. Uncover it and top it with some grated mozzarella cheese and put it back in the oven 10 minutes or so till it's melty and bubbly. This is so simple, fresh, and satisfying! We would have it with fresh corn, salad, and something off the grill.
I also add squash (or eggplant) to my spaghetti sauce, along with mushrooms, onion, garlic, and herbs. My husband likes summer squash simply sauteed with butter and a little diced peppers and scallions. If you get a really big zucchini, you can split it down the middle and scoop out the seeds, then stuff it with mushrooms, rice, cheese, peppers, and onion. I haven't done it before, but I'll bet you could throw stuffed zucchinis on the grill, or microwave them so as to not heat up the kitchen!
Of course, my all-time favorite way to use summer squashes is ratatouille. I think there are lots of ways to make it, but the recipe I use is this: saute onion, garlic, eggplant, and green pepper in a skillet until the vegetables begin to soften. Add chopped zucchini, summer or pattypan squash, and saute a little longer till squash gets tender. Add chopped, fresh spinach, and some diced tomatoes (peeled if fresh) and cook till the spinach wilts, and the vegetables resemble a stew. Stir in a little chopped fresh basil at the very end. Serve this on rice with toasted pine nuts as a garnish. This one actually uses a lot of what we got in last week's distribution! I think I'll make it tonight!
As a final note- I could use some help with the sage- I don't have much experience with it as a vegatarian, so if anyone has any suggestions, I'd love to hear them!
Tiill next week- cook what you have!
I also add squash (or eggplant) to my spaghetti sauce, along with mushrooms, onion, garlic, and herbs. My husband likes summer squash simply sauteed with butter and a little diced peppers and scallions. If you get a really big zucchini, you can split it down the middle and scoop out the seeds, then stuff it with mushrooms, rice, cheese, peppers, and onion. I haven't done it before, but I'll bet you could throw stuffed zucchinis on the grill, or microwave them so as to not heat up the kitchen!
Of course, my all-time favorite way to use summer squashes is ratatouille. I think there are lots of ways to make it, but the recipe I use is this: saute onion, garlic, eggplant, and green pepper in a skillet until the vegetables begin to soften. Add chopped zucchini, summer or pattypan squash, and saute a little longer till squash gets tender. Add chopped, fresh spinach, and some diced tomatoes (peeled if fresh) and cook till the spinach wilts, and the vegetables resemble a stew. Stir in a little chopped fresh basil at the very end. Serve this on rice with toasted pine nuts as a garnish. This one actually uses a lot of what we got in last week's distribution! I think I'll make it tonight!
As a final note- I could use some help with the sage- I don't have much experience with it as a vegatarian, so if anyone has any suggestions, I'd love to hear them!
Tiill next week- cook what you have!
Wednesday, August 4, 2010
Grilling Vegetables
It's hot. We all know this, and many of us go to great lengths to cook food that doesn't heat up the kitchen. I wish I had a solar cooker, and that I was home during the day to use it, but I have been doing my outside cooking at night on the grill. I have an old Weber, one that uses charcoal briquettes. (I don't use lighter fluid, though, I light it using one of those chimney things) About once a week I fire up the grill and cook up a ton of vegetables (and usually some tofu as well) marinated in different spices. Then I use the vegetables in different recipes throughout the week. Eggplant grills really well- just peel it, marinate slices of it in oil/vinegar/herb or oil/soy sauce/garlic/pepper and grill it for about 4-5 minutes per side on a medium hot fire. You can do zucchini the same way (but you don't have to peel it). Then, you can mix the grilled eggplant in with recipes featuring tomato sauces, with mushrooms, garlic and onion, or with stir-fries featuring garlic, tofu, onion, and peppers. You can also eat the vegetable "cutlets" with rice or noodles. Grilled Italian-style eggplant slices topped with a little marinara and asaigo or parmesan cheese, and served on noodles is fantastico!
This week, I'm going to try to grill Jon's peppers. I want to make a chile pie using grilled ancho, anaheim, and poblano peppers. I'll put them over a hot fire and turn them several times till their skin puffs up and turns black, then let them cool on wet paper towels. Then I'll run them under water and remove the peel, cut them up (you can seed them if you like, but they won't be as spicy), and add them to a mixture of sauteed onion, garlic, eggs, and milk. I might add some diced tomatoes. Then I'll pour it on top of sliced polenta in a shallow baking pan, grate some cheese on it, and bake it till it's browned. I'll probably serve it with calabacitas made with Jon's sauteed squash (zucchini, pattypan, or summer- it's all good), corn, okra, onion, black beans, and a little chile powder for flavor.
I'm very glad to hear that some of the CSA members are reading this blog. It'd be great if it became a community cooking forum, that we can use to share ideas and successes, and find inspiration when faced with something we've never tried before. Please, everyone, feel free to comment, respond, and contribute at will. I'd love to hear from you!
Till next week, then, cook what you have!
This week, I'm going to try to grill Jon's peppers. I want to make a chile pie using grilled ancho, anaheim, and poblano peppers. I'll put them over a hot fire and turn them several times till their skin puffs up and turns black, then let them cool on wet paper towels. Then I'll run them under water and remove the peel, cut them up (you can seed them if you like, but they won't be as spicy), and add them to a mixture of sauteed onion, garlic, eggs, and milk. I might add some diced tomatoes. Then I'll pour it on top of sliced polenta in a shallow baking pan, grate some cheese on it, and bake it till it's browned. I'll probably serve it with calabacitas made with Jon's sauteed squash (zucchini, pattypan, or summer- it's all good), corn, okra, onion, black beans, and a little chile powder for flavor.
I'm very glad to hear that some of the CSA members are reading this blog. It'd be great if it became a community cooking forum, that we can use to share ideas and successes, and find inspiration when faced with something we've never tried before. Please, everyone, feel free to comment, respond, and contribute at will. I'd love to hear from you!
Till next week, then, cook what you have!
Thursday, July 29, 2010
Peppers
Hello, fellow CSA members! This week, we're facing a plethora of peppers! There are green and red bell, yellow Hungarian, jalapeno, ancho, pasilla, and some little green ones I don't have a name for. Peppers are great for desert dwellers. One of the reasons Indian, Thai, and other cuisines from hot humid countries are so fiery hot is that the heat of the pepper makes you sweat, which helps cool your body- peppers actually turn on your "personal swamp cooler"! Peppers can also be eaten cooked or raw, and we've been enjoying them both ways. I put them in salads and sandwiches raw, and like them cooked in sauces, omelets, hash browns, and stir-frys.
This week, I marinated peeled sliced eggplant and half of a big zucchini (sliced lengthways) in olive oil, balsamic vinegar, chopped basil, a little sugar and black pepper for a couple of hours. Then I grilled it till it was crispy on the outside and tender-juicy on the inside. That night we had grilled vegetables with a potato salad made with steamed (chilled) potatoes and green beans, olives, sliced radishes, diced green pepper, scallions, feta and oil and vinegar dressing. The second night I added the leftover diced grilled veggies to a couscous dish containing chickpeas, peppers, onion, green beans and a little broccoli. I used the other half of the zucchini to make zucchini bread.
Tonight we had a peppery potato-tofu scramble, using about four different varieties of pepper. I served this with a green salad featuring Jon's "weeds" (amaranth and purslane), basil, tomatoes, and, of course, peppers!
Until next week, enjoy the vegetables you receive, and cook what you have!
This week, I marinated peeled sliced eggplant and half of a big zucchini (sliced lengthways) in olive oil, balsamic vinegar, chopped basil, a little sugar and black pepper for a couple of hours. Then I grilled it till it was crispy on the outside and tender-juicy on the inside. That night we had grilled vegetables with a potato salad made with steamed (chilled) potatoes and green beans, olives, sliced radishes, diced green pepper, scallions, feta and oil and vinegar dressing. The second night I added the leftover diced grilled veggies to a couscous dish containing chickpeas, peppers, onion, green beans and a little broccoli. I used the other half of the zucchini to make zucchini bread.
Tonight we had a peppery potato-tofu scramble, using about four different varieties of pepper. I served this with a green salad featuring Jon's "weeds" (amaranth and purslane), basil, tomatoes, and, of course, peppers!
Until next week, enjoy the vegetables you receive, and cook what you have!
Wednesday, July 21, 2010
Tomatoes
Last week, members of the River Road Gardens CSA in Tucson, AZ were blessed with onion, basil, melon, eggplant, peppers, garlic, summer squash, potatoes, and tomatoes, tomatoes, tomatoes! I was up to the challenge of using all those yummy tomatoes, but I know they're not supposed to be refrigerated (they lose flavor and nutrients, evidently). So, I sorted them out by ripeness, and immediately made a no-cook tomato-basil sauce with noodles. I prepare this by chopping basil, garlic, and peeled tomatoes. (To peel a tomato, cut out the core where the stem was and submerge it in boiling water for 10-15 seconds- the peel will come right off!) Then I add some salt and hot pepper flakes, a dash of balsamic vinegar, mix it well, and then toss the basil mixture with noodles. Then I add cheese and usually nuts. I used feta and walnuts this time, but asiago (or another sharp Italian cheese) and pinons are good too. Along with this, we had a big tossed salad using the ripest readiest tomatoes I had.
The next night I baked a frozen cheese pizza topped with sauteed summer squash, peppers, onion, garlic, mushrooms, and more peeled tomatoes.
Saturday, I remembered Jon's potatoes! I had some tofu, so I sauteed some of it with peppers, mushrooms, and garlic, added diced potatoes and chopped broccoli, seasoned it with a little soy sauce and let it brown in a skillet. I added peeled chopped tomatoes right before serving.
For Sunday breakfast, I had some leftovers from the sauteed squash pizza topping mixture that I mixed with scrambled eggs. I added a little feta cheese and more peeled tomatoes for a lively breakfast!
The last thing I made this week was traditional pesto sauce with the rest of the basil. I put a clove of garlic in the blender/food processor, and added rinsed basil leaves and some red pepper flakes. Then, I pour a little olove oil in, and turn the blender on, adding olive oil as needed to make the pesto. Then, I add nuts (walnuts or pinons), cheese (any sharp Italian cheese) and a tablespoon of butter, and blend it until it's smooth. It will need a little salt, as well. You can mix this up with noodles or risotto, or serve it on toasted crusty bread with peeled fresh tomato slices and melted cheese, and what you don't use freezes well.
So, this week, I used everything except the eggplant, which I'll cook tonight. I'm thinking of marinating sliced eggplant in olice oil, soy sauce and spices, then grilling it, cubing it and serving it with sauteed peppers, onion, artichoke hearts, olives, and, of course, peeled tomatoes.
Until next week, enjoy the vegetables you receive, and cook what you have!
The next night I baked a frozen cheese pizza topped with sauteed summer squash, peppers, onion, garlic, mushrooms, and more peeled tomatoes.
Saturday, I remembered Jon's potatoes! I had some tofu, so I sauteed some of it with peppers, mushrooms, and garlic, added diced potatoes and chopped broccoli, seasoned it with a little soy sauce and let it brown in a skillet. I added peeled chopped tomatoes right before serving.
For Sunday breakfast, I had some leftovers from the sauteed squash pizza topping mixture that I mixed with scrambled eggs. I added a little feta cheese and more peeled tomatoes for a lively breakfast!
The last thing I made this week was traditional pesto sauce with the rest of the basil. I put a clove of garlic in the blender/food processor, and added rinsed basil leaves and some red pepper flakes. Then, I pour a little olove oil in, and turn the blender on, adding olive oil as needed to make the pesto. Then, I add nuts (walnuts or pinons), cheese (any sharp Italian cheese) and a tablespoon of butter, and blend it until it's smooth. It will need a little salt, as well. You can mix this up with noodles or risotto, or serve it on toasted crusty bread with peeled fresh tomato slices and melted cheese, and what you don't use freezes well.
So, this week, I used everything except the eggplant, which I'll cook tonight. I'm thinking of marinating sliced eggplant in olice oil, soy sauce and spices, then grilling it, cubing it and serving it with sauteed peppers, onion, artichoke hearts, olives, and, of course, peeled tomatoes.
Until next week, enjoy the vegetables you receive, and cook what you have!
Tuesday, July 20, 2010
Hello Everyone!
Here we are, in the middle of the summer session of River Road Gardens CSA, and it's too hot to cook. We are enjoying luscious tomatoes, squash, eggplants, herbs, onions, melon and peppers from the farm distributed each week by Jon and Emily and Carman. Weekly recipes had been part of the routine earlier in the spring, with gentle reminders of volunteer opportunities, but with the advent of the warmer weather and the more familiar vegetables, I let that slide. But I've been thinking about my vegetables, and the way I use them. I'm not a formal cook: most of what I prepare is cobbled together from what I have on hand. I don't read cookbooks and prepare my list from recipes before I go to the store: I cook what I have. So, instead of providing formal recipes to the CSA membership, I decided to start a blog that describes how I used the vegetables I received in the distribution from the previous week. Since the distribution is similar from week to week, you should be able to try some of my ideas if you like them. I'll try to describe my concoctions clearly, but keep in mind that everything I cook, and probably everything you cook, is to taste. You might decide to leave out certain ingredients in favor of others. I hope to provide mealtime ideas as a springboard to using up that extra zucchini. One detail: I'm vegetarian. I use cheese, milk and eggs, but no meat. I don't even know how to cook meat. So, if you use meat, you'll have to know from experience how to work it into the meals you create. Happy cooking, everyone, and see you at the farm!
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