HERE IS WHAT WE GOT AND WHAT I TOOK:
Baby Beets- 1 bun
Swiss Chard- 1 bun
Boston Lettuce- 2 heads(green or red) Red Peppers
Tomatoes- mixed variety
Arugula- 1/2 lb. bag
Toscano Kale – 1 bun
Long Red Peppers -3 pcs
The first major question I heard from other CSAers was “what happened to the beet greens”? Someone figured there was a CSA out there somewhere which had only beet greens and no beets!
With the Swiss Chard, it was me doing the “I will/I won’t” dance. In the end, I did come home with a bunch of chard – just not the bunch I had put in the trade box. What will I do with it? I am not real sure just yet, but I am thinking wraps with the leaf halves and a ferment with the stems.
Beets? I just haven’t decided yet. Thank heavens beets will stay in the refrigerator for a while, giving you time to think things over.
I ended up bringing home some arugula – I tried it on a sandwich but it was most unpleasant for me. I tried it in a marinated greens recipe, but it was grim. Dehydrate it and grind it and add it to my super-greens jar? Sounds like a plan.
At least half of the (sweet) red peppers I came home with will go into a hot ajvar. I know it. I have been radically protecting my Monday night event with New York Ferments, and I’m taking the ajvar with me. This won’t be a traditional ajvar (you cannot keep me away from garlic – it will be in there, I will likely substitute chili powder for the red pepper needed, and I will probably feel the need to put some onion in it)
The kale? Ah! The kale! Kale cheeze and, probably kale chips! I do love kale!
Posted in AJVAR, beets, cashew/kale cheeze pate, FERMENTATION, fermented foods, fermented vegetables, GARLIC KALE CHIPS, KALE, KALE CHIPS, KALE CRACKERS, KALE/CASHEW STUFFED TOMATOEs, PICKLED VEGETABLES, PROBIOTICS, RAW FERMENTATION, RAW FERMENTED VEGETABLES, RAW FOOD LIFESTYLE
Tagged fermented vegetables, kale, LACTO FERMENTATION, LACTO FERMENTED VEGETABLES, lettuce, MY CSA Experience, MY RAW EXPERIENCE, my raw food experience, my raw food lifestyle, RAW FERMENTED FOOD, RAW FERMENTED VEGETABLES
Here’s what is for dinner tonight:
CASHEW/KALE CHEEZE ON TOMATO SLICES
1 C cashews, soaked and rinsed
2 C kale, chopped fine
2 – 3 cloves garlic, chopped
1/4 C onion, chopped
1/4 C extra virgin olive oil
Sea salt and pepper to taste
In the food processor, process all to a fine consistency.
INSTANT KIRBY PICKLE
1 small kirby cucumber, thinly sliced
1 t minced onion
1 T raw apple cider vinegar
Sea salt to taste
Black pepper to taste
Place in a tightly covered container and shake well. (Otherwise stir thoroughly to mix well. Let set for 1/2 hour or more.
1 C corn kernels
1 T onion
3 T sweet red pepper
1 t cumin powder
1/4 t minced garlic
1/2 t raw apple cider vinegar
1/2 t olive oil
Toss to mix well
Posted in CORN SALAD, KALE, KALE/CASHEW STUFFED TOMATOEs, KIRBY CUCUMBERS, MEXICAN CORN SALAD, MY RAW EXPERIENCE, MY RAW RECIPES
Tagged CORN SALAD, kale, Mexican Corn Salad, MY RAW EXPERIENCE, my raw food recipes, raw food recipes
This is what I got in my box, and this is what I went home with:
Zucchini – 2 pcs
Red Onions – 2 pcs.…………1 hd. cabbage
Long Peppers – 2 pcs
Green Peppers 1 – 2 pcs
Yukon Gold Potatoes – 3 lbs
Parsley – 1 bun………………..1 bun. kale
Cucumber – 1 pc
Red Kale – 1 bun
Green Beans – .3 lb
Cabbage – 1 hd
Garlic – 2 hds
I would have traded the onions and the potatoes for more kale, but, despite the fact that there was a lot of kale in the trade box, most of it was very holey, and I did not think that would make for luscious kale chips, so I only came away with two bunches, which I will do up tomorrow night.
I did trade the onions for another head of cabbage. (I am in sauerkraut mode this week – the first batch will be ready tomorrow night — and I want to try some new flavors, so small heads like I got will be perfect for small jars of flavored sauerkraut.
I have sent a message to the farm asking about the green peppers. I do trust my farm, but aren’t we told that green peppers are unripe? (The farm knows about me, i.e., I am a raw vegan and I write about them and talk about raw food issues, so I am looking forward to their answer — will relay it here as soon as it comes through-– I have asked them to tell me, if in fact *green* is the ripe color of these peppers, what the actual *name* of the peppers is)
Posted in cashew/kale cheeze pate, cheddar cheezy kale chips, CHEEZY KALE CHIPS, dehydrated vegetables, KALE, KALE CHIPS, KALE/CASHEW STUFFED TOMATOEs, MY CSA Experience, MY RAW EXPERIENCE, MY RAW RECIPES
Tagged cabbage, CHEEZY KALE CHIPS, kale, kale chips, kale/cashew cheeze pate, MY CSA Experience, MY RAW EXPERIENCE, sauerkraut
Here is what the farm newsletter says we will get this week:
Zucchini – 5-7 pcs
Scallions – 1 bun
Swiss Chard – 1 bun
Corn- 4 pcs
Basil – 1 bun
Cucumber- 1 pc
Toscano Kale – 1 bun
Romaine lettuce – 1 bun
Broccoli – 3 pcs
The fruit share is up in the air. It will be a happy surprise
I think that I will make zucchini chips this time – I’m a bit backed up on the zucchini. I think I will make them with the kale chip sauce, and also I may try a new idea I have in mind.
I made kale chips with all the kale I got last time, and then I turned around and ate about 3 bunches worth of kale chips in 3 days. (I figure that, with the cashew/red bell pepper/lemon coating, surely that must have been at least dinner). I will probably use some of the kale this time to make kale/cashew stuffed tomatoes
4 ears of corn isn’t enough to do corn chips, so I will probably make my “mexican corn” (I eyeball the ingredient amounts)
- Corn, removed from the cob
- Red bell pepper, chopped fine
- Onion, chopped fine
- Lemon juice to taste (yes, folks, you are seeing me include lemon juice in a “plate recipe — I do use lemon juice in cheezes and sometimes in crackers, and when I do the Master Cleanse, but no one will ever be able to accuse me of being a great friend of lemon juice)
- black pepper to taste
- sea salt to taste (I don’t use it, but you might)
I just combine everything, toss it, and serve.
Posted in CHEEZY KALE CHIPS, KALE CHIPS, KALE/CASHEW STUFFED TOMATOEs, MEXICAN CORN, MY CSA Experience, MY RAW EXPERIENCE, MY RAW RECIPES
Tagged kale, MY CSA Experience, MY RAW EXPERIENCE, my raw food experience, my raw food lifestyle, MY RAW RECIPES