This Week’s Selection Furthers My Tex-Mex Hankerings

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Something about the heat and spending time at the beach leaves me with various Tex-Mex/Southwestern/Tropical flavor joneses and the veggies in this week’s CSA share will help me continue in that vein! The complete haul A jalapeño pepper and cilantro Wax beans, another jalapeño, carrots, and one of the four ears of corn rainbow chard … Continue reading

A Meal in Three-Part Harmony

This dinner didn’t really go together, but each part worked and was delicious, so we’ll do this a little differently tonight!

Part 1 – Summer Borscht

I love borscht. Which, I suppose, shouldn’t be too surprising based on my undying love for beets. When I was puppysitting for my in-laws last week, I got to watch some TV (my husband and I don’t have one) and tuned in to the Food Network, one of my favorites. Ina Garten was making a summer borscht and I couldn’t wait to try it once I got more beets.

This made an amazing meal and was even better the next day for lunch. Plus, it just kept getting more and more pink, which is always fun!

Cold Summer Borscht (adapted from Ina Garten’s recipe)

Serves 4

4 medium beets, cleaned with the tops cut off

1 cup chicken broth

3/4 cup beet cooking liquid

8 ounces low-fat sour cream

1/4 cup Greek yogurt

2 tablespoons sugar

Juice from 1/2 a lemon

1 teaspoon white balsamic vinegar

1 cup English cucumber

2 green onions, chopped

1 tablespoon dried dill

Salt and pepper

First, cook the beets in a medium pot of salted water and boil, uncovered, for about 45 minutes. Place beets in a bowl of cold water to cool and set aside 3/4 cup of the cooking liquid to cool.

While the beets are cooking, whisk together the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, pepper (about 1 teaspoon), and the dill in a large bowl. Put the bowl in the fridge to allow the flavors to meld.

Seed and chop the cucumber (about 1/2 an English cucumber).

Peel and chop the beets into small cubes. Add the beets, green onions, and cucumbers to the soup and put back into the fridge for at least 2 hours, the more the better.

This is what the soup looked like at first…just a hint of pink.

Part 2 – A New Take On Zucchini Bread

Zucchini is the bumper crop right now and I’ve been doing everything I can to use it up. I love zucchini bread, but wanted to try something a bit more savory. I found this great recipe for a whole-wheat zucchini bread-maker bread. It came out delicious and ended up being a perfect compliment to the borscht.

Whole Wheat Zucchini Herb Bread

adapted from a recipe by Barb Gertz

(Makes a 2 lb loaf)

2 cups bread flour

1 1/2 cup whole wheat flour

1 1/2 tablespoons olive oil

1 tablespoon honey

1 cup shredded zucchini

1/2 tablespoon toasted sesame oil

1 teaspoon salt

2 tablespoons fresh basil, chopped

3/4 cup water

2 teaspoons dry active yeast

Add these ingredients in the order recommended by your breadmaker and bake it on the Whole Wheat setting. Make sure you do NOT drain the zucchini like you might for other baking situations…it’s important to have the moisture.

This was particularly good toasted with a bit of butter

Part 3 – Deep Dish Peach Pie

Now, deep dish peach pie is one of my family’s favorites and this was my first attempt at this super easy and delicious summer dessert. This recipe is one I’ve wanted to share for the while, but the photos, well, they’re to show you that I am not ashamed of my kitchen foibles. Okay, well maybe I’m a little ashamed, but I’ll share them anyway.

I burnt this! My husband affectionally referred to this as the “Pie of Mordor”. It was bubbling and looking very sinister when it first came out of the oven…like molten lava! Oops!

Deep Dish Peach Pie

(My mother’s recipe)

1 cup flour

1 cup milk

1 cup sugar

1 tablespoon baking soda

1 large can of peaches in heavy syrup

Cinnamon

Preheat the oven to 350 degrees. Mix first four ingredients in a deep casserole dish. Pour the can of peaches over the mixture with the syrup included and do NOT stir. Sprinkle cinnamon on top and bake for about 1 hour (or maybe less if my Pie of Mordor is any indication). Delicious served with vanilla ice cream!

Yes, we ate it anyway. What? It’s dessert!

~CM

Pretty Veggies to Beat the Heat

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Ok, so they don’t actually help me beat the heat. But at least they’re nice to look at this week! I traded my Romaine lettuce for more beets, because I’m all salad-ed out for the moment. This week’s supply has some exciting new contenders as well. Without further ado… Quite a selection this week. Onion, … Continue reading

A Little Something…

…to hold you over until tomorrow’s exciting experiment:

I made another round of garlic scape pesto, this time without the peas. This time, I used two bunches of garlic scapes (about 10), one bunch of fresh basil (also from the CSA), 2 tablespoons of toasted pine nuts, 1/3 cup of olive oil, and 1/4 cup of Parmesan cheese. I put this batch in the freezer so that I can enjoy the delightful taste of scapes later in the season!

…and a little something to hold me over: the perfect summer snack. I chopped up the little pickling cucumber, added a bit of feta and tossed them with some olive oil and chili powder. Such a nice little treat.

Happy snacking!

~CM

Mid-Summer Variety

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I took a lot of photos of our haul this week since we had some new varieties and everything looked so lovely and fresh, so today will be mostly photos. I’m in the middle of a new and exciting experiment. The post of it will be up on Friday…my husband and I are taking a … Continue reading