Another tasty week – now with video!

I was in Oregon when Brian picked up the farm share last week. While they actually fed me much better than is usual at most conferences (the homemade bread was lovely) I looked forward to getting home and cooking what *I* wanted to eat.

Broccoli and cauliflower salad

Broccoli and cauliflower salad

Our share included kale, broccoli, cauliflower, turnips, cabbage, apples and sweet potatoes. We started with the broccoli and cauliflower. Ralph and Kathy were having a picnic for the CSA members Sunday, so I made a fun picknicky broccoli and cauliflower salad. I took what sounds to me like a church basement recipe — the veggies plus mayo and sugar, — and gave it my own little twist (as in scrounged around for things I had that would be good in it). I still used the mayo and sugar, though not as much as some recipes (namely on southern cooking sites) called for, and added balsamic vinegar, dried cranberries and pumpkin seeds. It was good. Like, really really good. I ate a bowl before the picnic and another big serving there. There were no leftovers, sadly.

Because I may start doing a little bit of video for FoodConnect (my inlaws *have* always said Brian and I should have a cooking show ; ) we tried out our new flip camera. Here’s the result:

Butternut squash lasagna

Brian's Hazelnut and Rosemary Butternut Squash Lasagna

We made one of our all-time favorites Sunday night with a butternut squash left over from last week. We’re actually collecting quite a stock of winter squashes, I’m happy to report. I love, love, love butternut squash lasagna.

It’s quite a time-consuming dish, what with roasting the squash and making the rosemary bechamel and all, and it sees a shame to wolf down a dish in five minutes flat that takes so long to make. But I can’t help it.

The recipe is on FoodConnect, and we played with the Flip camera some more with this dish — presenting our way-too-long How To Make Brian’s Butternut Squash Lasagna:

Sweet potato and black-eyed pea soup

Spicy sweet potato and black-eyed pea soup

We’ve had our CSA sweet potatoes in burritos a few times, and mashed, but hadn’t made a soup yet. We tried a sweet potato and black-eyed pea soup Monday and found it very, very tasty. I loosely based it on this recipe, omitting the peppers and basil, using rosemary, sage and lots of cayenne instead. And of course vegetable broth, not chicken.

I cooled the heat with a (lot of) plain yogurt. I use fat free plain yogurt in place of sour cream when I’m looking just for the cooling aspect, not necessarily the flavor or mouth feel of fat.

Left over tonight we still had turnips and kale. That didn’t sound fun, honestly. But we seared some scallops and baked the kale into kale crisps (brush with some olive oil and season with salt and pepper), and served with smashed turnips — we treated them just like potatoes. It was altogether yummy. I won’t say I’d pick turnips over potatoes but they had a lighter, brighter flavor than spuds, and I polished off my little dish of them.

Tomorrow we’ll pick one one of the last few shares of the year. I’m going to miss this way of cooking.

Poppy seed scallops, kale chips and smashed turnips

Poppy seed scallops, kale chips and smashed turnips

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