What we actually got and what I took home:
Spaghetti Squash – 1 pc…traded for dumpling squash
Green Beans – 1 lb
Leeks – 1 bun
Broccoli – 1 hd
Fingerling potatoes ……traded for 3 big tomatoes
Red Tomatoes – 4 med
Batavian Lettuce – 1 hd
Once again, I couldn’t beat the super-cadger – this older fellow always seems to get there before anyone else (I can’t really complain, because people probably say the same thing about me), and raids the trade box before I can. Fortunately, he didn’t want the tomatoes, but he did get the green beans before I could.
I have these big leeks. I don’t normally eat leeks – I’ve tried, but they’re just not me. Still, I saw a recipe for fermented leeks somewhere, and I’m going to try to find it again, and try it out.
This week, I will probably eat cream of broccoli soup, made with cashews. I’m not sure about the squash yet – maybe a squash soup with cashews and Thai green curry paste, or maybe a pasta.
I guess I’ll be eating a salad or two, as well.
Posted in FERMENTATION, fermented foods, fermented vegetables, FOOD INFO, FOOD PREP, MY CSA Experience, MY RAW EXPERIENCE, MY RAW RECIPES, raw squash soup, TOMATO RECIPES, TOMATOES
Tagged CSA, fermented vegetables, MY CSA Experience, MY RAW EXPERIENCE, my raw food experience, my raw food lifestyle, my raw food recipes, MY RAW RECIPES, PICKLES, RAW FOOD LIFESTYLE, tomatoes
I had the spinach and the kale from the CSA share last week, and I had the new supply of cashews, in addition to a leftover butternut squash and a couple of apples. What to do for dinner?
I decided I wanted to save the kale for our Thanksgiving dinner, so it was time to experiment with a spinach/cashew cheeze — something I have considered, but never gotten around to.
With the squash and the apples, I made soup.
2 C spinach
1 C cashews
2 lg cloves garlic
1/4 C hot sesame oil
pinch sea salt
1/2 t apple cider vinegar
- Combine all ingredients in a food processor and process to smooth (you could use a VitaMix – I would have, but mine is broken)
- Slice tomatoes about 1/4. thick.
- Spread cheeze on tomatoes and arrange on plate.
Note: I use campari tomatoes because they are small and give only 2 or 3 forkfuls. You could use roma tomatoes or beefsteak tomatoes. (I have even used grape tomatoes – hollowing them out and stuffing them, but that was more work than I want to do again – although it did look cute)
2/3 med. butternut squash, chopped
2 med. apples, chopped
1/2 C cashews
2 cloves garlic, chopped
2 T hot sesame oil
1 t Spike (or other salt-free seasoning)
1 t black pepper
pinch sea salt
warm water as needed to make a thick creamy soup
- Combine all ingredients in a food processor and process until creamy.
- Add water as needed to obtain desired consistency.
Posted in cheeze, MY CSA Experience, MY RAW EXPERIENCE, MY RAW RECIPES, RAW SOUPS, raw squash soup
Tagged butternut squash, cheeze, MY RAW EXPERIENCE, my raw food experience, my raw food lifestyle, my raw food recipes, raw food recipes, raw squash soup, RAW VEGAN CHEEZ, spinach, spinach cashew cheeze
LAST NIGHT’S SQUASH SOUP
I had a sunshine squash left over, so I peeled and cut it, washed the seeds to dehydrate, and set about to make a soup. I developed the recipe as I went, and, of course, I did not write down anything, so here is the basic idea of the recipe.
I put in
- @ 2 T extra virgin olive oil
- @ 4 C chopped squash
- @ 1 T green Thai curry paste
- @ 1 C cashews, soaked, drained, soak water saved
- @ 1/2 C dehydrated tomatoes, soaked, drained, chopped, soak water saved
- 1 onion, peeled and chopped
- 1/4 C sauerkraut
- I added everything to the VitaMix and processed it, adding a little more water to give it a creamy soup texture.
- Because there was so much, I ended up having to divide it in half for final processing.
- To serve, I sprinkled a little tomato powder on top.