Eat fast

Week 7

Fall week 7

I’m leaving town tomorrow on a work trip to Oregon, so we had to eat up our farm share quickly this week. Luckily a good portion was winter squash, which we’ve added to our growing stockpile.

We came home with Red Russian kale, broccoli, sweet potatoes, winter radish, butternut squash, acorn squash and cabbage.

Pasta with kale-pesto baked tofu

Pasta with kale-pesto baked tofu

I’ve been loving the fun new pestos we’ve made lately, so we pestoed up our kale again for a pasta and baked tofu creation. After a quick dip in a beaten egg, we coated tofu slices in the pesto and then rolled in a breadcrumb and parmesan mixture. They baked at 400 for about 30 minutes until they crisped up. Meanwhile we cooked a pot of pasta which we tossed in a garlicky olive oil. The baked tofu topped the finished pasta. While it wasn’t as good as our baked peanut butter and panko crusted tofu a couple weeks ago, it was a solid meal.

Broccoli soup with cheddar straws

Broccoli soup

With the lovely broccoli we made a creamy (but not ultra-rich) soup. I searched through a lot of recipes, bypassing those that required processed cheese product and (!) a jar of Cheez Whiz. I liked the one on epicurious the best, with its sweet tarragon and method of cooking the stems separately from the florets so as to kep the florets crisp and bright. I halved the recipe, and pureed the soup before adding the florets. Unfortunately I learned the hard way that you can’t use wax paper when the recipe says parchment paper, and ended up with cheddar “straws” instead of crisps when I rolled them off the paper. We served this soup to my mom who isn’t particularly a fan of broccoli soup, and she really liked it. It’s always good when your mom likes your cooking.

Winter radish cole slaw

Winter radish slaw

We combined the cabbage and winter radish in a simple cole slaw with mayonnaise and sugar. The bright red insides of the radishes lent the slaw a festive appearance.

Sweet potato rosti with poached eggs

Sweet potato rosti

I wrapped up the perishable produce with a sweet potato rosti tonight — two shredded sweet potatoes mixed with an egg and a little flour, seasoned with thyme, salt and pepper, cooked in olive oil in the iron skillet. I topped my little sweet potato cakes with poached eggs. This was definitely a winner.

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