Here is the completion of Eric’s week of CSA food, where we follow CSA members each week to see how they ate their food. Eric has included great recipes and photos of his food. Thank you again Eric for volunteering to share your adventure.
If any other CSA members want to write a blog post, email me at email@example.com and we can schedule you next year.
Amy Hetager, CSA Blogger
Eric’s Week of CSA Food- part 3 of 3
Tuesday, December 8, 2009
Breakfast: Freshly ground local peanut butter with La Loma Segura red chile jelly on local organic 100% whole wheat bread. Otherwise known as PB&J.
Lunch: Leftover butternut soup. (See Saturday entry for the recipe)
Dinner: Slow chicky soup and hot wings of green
Slow Chicky Soup with Beneficial Farms Chickens
1 cup chick peas
1 slow-cooking chicken (4 lb)
1 tsp oregano
1 tsp rosemary leaves
1/2 tsp salt
1 large onion
4 cloves garlic
1 cup wilted cauliflower greens
1 tsp ground nuts
1 can fire roasted diced tomatoes
When my friend Almea spent a year living in Zambia, she learned that the way to cook anything was to add tomatoes and onions. Ground nuts (peanuts) were frequent additions to recipes as well. Here the tomato-onion theory is tested on one of the super-birds raised at Mesa Top Farm.
Soak the chick peas 8 hours. Drain and rinse. Cook chick peas in water under high pressure for 12 minutes. Then release the pressure and drain most of the water.
Remove the wings and legs from the chicken (save for another recipe) and brown the chicken on both sides while the chick peas are cooking. Separate the onions from the chicken when they are clear.
Mix all ingredients in the pressure cooker and cook for 12 minutes under high pressure at 7000 feet. Allow the pot to cool to low pressure. Stir a bit, mash a few of the chick peas, and test the chicken. Then slow cook for one hour.
Hot Wings of Green
2 slow chicken wings
2 slow chicken legs
3 roasted green chiles
2 tsp poultry seasoning (basil, rosemary, sage, marjoram, thyme, oregano)
Add the contents to a pan and cover. Cook on fluctuating heat on the wood stove, flipping the chicken limbs frequently. When the chicken appears to be almost done, drain the juices and increase the heat for a crispy skin.
Wednesday, December 9, 2009
Breakfast: Leftover smashing potatoes
Lunch: Bone Marrow Soup (See Sunday for recipe) and Slow Chicky Soup
Dinner: Silver-edged celeriac and groundcherry rhubarb cake-bread
1 silver-edged squash
1/3 cup apple cider vinegar
1 tablespoon olive oil
Cut the squash and celeriac into thin slices (save the silver-edged seeds) and soak them in the mixture of oil and vinegar for a few minutes. Then fry them, taking care that all pieces get direct exposure to the hot pan. Flip when they begin to brown, cook a few more minutes on that side, and eat.
Native Seed/SEARCH claimed that the silver-edged squash was grown for the seeds, which actually have a ring of silver around the edge. The few that I roasted were fairly good, but lacked the outstanding flavor of the Acoma pumpkin seeds. The flesh of the squash, which held no promise of greatness, tasted like summer in the wintertime. It was sweet and absorbed just the right amount of apple cider vinegar. The nutty celery flavor of the roasted celery root was the perfect complement to the squash.
2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons (1 stick) butter
1/2 cup agave nectar
1/2 cup honey
2 eggs, beaten
10 ounces finely chopped rhubarb
1/2 cup pecans
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10×13 inch Pyrex dish with grapeseed oil. In a large bowl, combine the dry ingredients, then the wet ingredients, then the solid pieces. Stir until well blended. Pour batter into prepared loaf pan. Bake in preheated oven for 60 to 65 minutes, until a knife inserted into center of the loaf comes out clean.
Groundcherries are a relative of tomatillo and tomato that produce tiny fruits inside of a paper lantern that taste like sweet or sour cherries, depending on ripeness. Make sure you have carefully identified the plants before gathering them from the wild because there are poisonous plants that look quite similar. I have been eating the ones in my yard raw for several years, so I think they are ok. I anticipated that the cooking time would be less, given the broad pan, but the rhubarb releases a lot of water, and 7000 feet elevation does little to hasten cooking time. It was worth the wait. The pecans from the CSA and the rhubarb from the COOP were just the thing to stretch the tiny bit of local fruit into large portions. Luckily, I will get more fresh fruit in the share tomorrow. (This tasted really good. I must remember to use this banana bread recipe more often.)
Thursday, December 10, 2009
After a lovely and hastily devoured breakfast of rhubarb-pecan bread, all my imaginary guests depart. I think I may have scared them away with my cooking. I have packed each of them a sizeable lunch of leftover winter soup for their journeys. Hopefully journeys to places where food is fresh and interesting. And now my kitchen returns to the secretive normalcy of standard fare. But wait, I hear today’s share includes candy onions, persimmons, and joi choi. Looks like there will be joy after all.