Here is what we got for Week 5:
Pablo Head Lettuce
Bunched Swiss Chard
Here is what we got for Week 5:
So a funny thing happened with this week…. We didn’t end up doing any big dishes with this week’s produce. Everything pretty much went into recipes I posted about in weeks past, or recipes that I made in weeks following. It felt like some kind of bridge week, where everything went to help out the produce from other weeks. So here is a recap of what we did with the food (we still haven’t had to throw anything out yet! yay!). I will do my best to come back and update any links here for the “future” recipes.
This week we celebrated our 1st year Wedding Anniversary by having a casual dinner at the Chautauqua Dining Hall, where we had our wedding reception. It was a really nice night, especially since this little guy was there to wish us well. 🙂
So far so good! Here is another re-cap on this week’s recipes:
- Radishes – Sauteed Radishes and Sugar Snap Peas with Dill
- Turnips – Stir-fry (same recipe as I used from Week 1, so I didn’t re-post about it for this week)
- Baby Chard Mix – Sadly these became very wilty before I was able to use them fresh! But we didn’t throw them out because they weren’t actually bad, just very limp. We mixed up them up in a baked recipe I will talk about for Week 6
- Collard Greens – Hottie Black-Eyed Peas & Collard Greens with Ginger Mashed Sweet Potatoes & Apples
- Fresh Garlic – Homemade Pizza
- Sugar Snap Peas – Sauteed Radishes and Sugar Snap Peas with Dill
At the end of this week we got to go camping up in Allenspark, about an hour west from Longmont. It was a great time, and since it was just days before the state-wide fire-ban went into effect, we were even able to get some (very unhealthy) campfire cooking in!
Okay so when I saw the Collard Greens, I immediately thought of the south. The first thought that popped into my head when attempting to find a recipe for them was “Paula Deen! The modern Queen of Southern Cooking” So I excitedly hopped on her website to see what free recipes I could steal from her. I found lots of recipes… except they all had meat as the showcased component. Oops. Really, it was pretty flawed logic on my part to think I could find any meat-free anything on Paula Deen’s website. So after digging around some more on the interwebs, I came across this gem from everybody’s favorite Vegan Punk Rock Chef, Isa Moskowitz, who runs the Post Punk Kitchen. I was so excited to do this recipe, because it look yummy and I’ve never cooked or even eaten Collard Greens before!
I was initially just going to make the “Hottie Black Eyed Peas” and skip the “Mashed Ginger Sweet Potatoes and Apples,” because I didn’t really want this to turn into an epic night of cooking. But after looking over the recipes, I found that both dishes had several periods of waiting. So if you started the mashed sweet potatoes and apples first, you could kind of jump back and forth between the two recipes without too much extra time spent. It sounds really complex, but I swear it was super easy.
And let me just say DAMN I am so glad I ended up making both dishes because they went together perfectly! If you make this, you have to make both dishes. Also, I think this actually might just be my most favorite dinner so far from this whole CSA experiment! I ate so much that my stomach was literally hurting for like an hour after because I was so full…
Hottie Black Eyed Peas & Collard Greens
- 1 teaspoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced or pressed
- 1 bunch collards, rough stems removed, shredded
- 1/4 cup water
- 1/4 teaspoon salt
- 2 15 oz cans black eyed peas, rinsed and drained
- 1 cup tomato sauce
- 1/2 cup veg broth
- 1 tablespoon hot sauce (I used Sriracha)
Preheat a 4 quart pot over medium heat. Saute the onion in the oil until translucent, about 5 minutes. Use a little cooking spray if needed. Add the garlic and saute a minute more. Add the greens, 1/4 cup of water and salt. Cover the pot and cook the greens down for about 10 minutes, stirring occasionally. Add black eyed peas, tomato sauce and broth and thoroughly mix. Cover pot and cook for about 5 minutes, stirring occasionally.
Add hot sauce, then use a potato masher to mash some of the beans, about 1/4 of them, to thicken the sauce. Cook for about 5 more minutes uncovered. Taste for salt and seasoning. Serve hot.
Ginger Mashed Sweet Potatoes and Apples
- 1 pound apples (2 average sized apples), peeled, cut into 1/2 inch chunks
- 2 pounds sweet potatoes or yams, peeled, cut into 1/2 inch chunks
- 1/4 cup water
- 1/4 teaspoon salt
- 0.5 – 1 tablespoon honey
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon fresh grated ginger
Preheat a 4 quart pot over low heat. Spray with cooking spray, then add apples, sweet potatoes, water and salt. Cover pot and slowly cook the apples and sweet potatoes for 20 minutes.
After 20 minutes, you can turn the heat up just a bit. Add a little more water if needed. Cover and cook 20 more minutes, paying close attention so that they don’t burn, and stirring often. When they’re very tender, they’re done. Mash with a potato masher. Add the honey, cinnamon and ginger, and mash some more. Taste for salt and seasoning. Serve warm.
After a long debate (that occurred pretty much inside my own head… Garlic butter?! Garlic chips!? What are we going to doooooo??!?!?), Ryan had the brilliant idea of slicing them up and putting them on our pizza. That way their freshness could be admired and enjoyed and not lost in a mess of other ingredients. We put a little less than half the garlic on a Spinach and Mushroom pizza, and the rest on an onion and garlic pizza.
Which brings me to the pizza experiment I mentioned a while back. We’ve been trying to eliminate pre-processed foods from our grocery list, and our most recent goal is frozen pizza. This came to mind several months ago when we were having my bro-in-law over for dinner.
It was a homemade pizza night. We were going to buy a Boboli pizza crust like we had done in the past, but I was so annoyed with them! Not only are they hard to cut through and more “bready” than “crusty”, they are so expensive! I mean, a pizza crust is pretty much flour and water, right? Which is like pennies. But I am paying this company to put it together for me, bake it for me, add in a bunch of preservatives, put in plastic wrap and ship it to the store.
I turned to the famous Betty Crocker Cookbook to look for a pizza crust recipe, and instantly found one that took like 2 minutes to make. (Now let me be clear, I was looking in the 1961 edition, because I kid you not the modern edition of the Betty Crocker Cookbook actually instructs you to purchase a pre-made pizza crust in their recipe for homemade pizza. America is awesome.) The pizza crust was super delicious, and I was hooked. I told Ryan that we should never buy any frozen pizzas ever again, and just make this crust and homemade pizzas forever and ever.
But then, life happened. And gosh darn it sometimes you come home from work on a Friday and don’t want to do anything but grab a beer and put the frozen pizza in the oven and just sit on your porch and watch all the crazy apartment kids throw mud at each other. Wait. I don’t really want to watch that, but then again I don’t really have a choice. But you get the idea.
Needless to say, my Betty Crocker pizza plan fell through because sometimes we are just that lazy. But a month ago I came across this book “Artisan Pizza Crust in 5 minutes a Day” at our library, and Ryan and I started to re-evaluate the plan. So the title of this book is slightly misleading: you make the pizza dough which takes 2 hrs, and then you store it (because this dough is “wetter” than most, which apparently gives it magical storing properties). Then you can grab some dough and make a pizza in 5 minutes.
But, Ryan had the brilliant idea of making the dough, assembling full pizzas, finding some way to store them in the freezer, and having our very own frozen pizzas! It was pure genius. The hardest part was figuring out how to store the pizzas in the freezer. After a few weeks of researching, we found a Pyrex from Target that is meant for storing lasagnas or big caseroles. The pizzas have to be oval-shaped to fit in the rectangular container, but they still taste the same.
Homemade “Artisan” Pizza
Ingredients for Dough (8 pizzas)
- 7.5 cups all purpose flour
- 3.5 cups warm water
- 1 tblsp dry active yeast
Stir the yeast in to the warm water until it dissolves. Mix the flour in, a few cups at a time. The last cup you will probably have to mix with your hands to incorporate the all the flour. You don’t have to knead this dough. Once the flour is mixed set the dough in your bowl in a warm place and put a towel over the bowl. Let it rise for ~2hrs, or until its doubled in size. No punch-down required. Just grab some dough and start rolling it out / throwing it. If you decide to put it in the fridge cover it, but don’t seal it all the way (that way gas can be released as it continues to ferment). Also the dough will fall if you put it in the fridge but that is normal.
Load up your pizza crust with toppings (tomato sauce or marinara, mozzarella cheese, mushrooms, onions, GARLIC! Anything, really). Don’t pile too much on…. this is “artisan” dough, not really deep dish American dough. An excess of toppings will make the crust watery and falling apart even after its baked.
Bake at 450F for 18 minutes. You can put them on parchment paper on a baking sheet or sprinkle cornmeal on a baking sheet so it won’t stick.
I found this recipe from Smitten Kitchen while browsing for something to do with radishes other than slicing them up for a salad. I will admit, when I read through this recipe I was kind of weirded out. Orange juice, dill, eating hot sugar snap peas?? But I wanted to be adventurous, so we gave it a shot. Somehow everything ended up working out really well, and the whole thing was pretty freakin delicious. One thing, it really isn’t as spectacular re-heated, so eat this one up as soon as it comes off the skillet!
Sauteed Radishes and Sugar Snap Peas with Dill
- 1 tablespoon olive oil
- 1 thinly sliced shallot
- 12 ounces sugar snap peas, ends trimmed
- 2 cups thinly sliced radishes (about 1 large bunch)
- 1/4 cup orange juice
- 1 teaspoon dill seeds
- 1 tablespoon chopped fresh dill
Melt oil in large skillet over medium heat. Add shallots and sauté until golden, about 5 minutes. Add sugar snap peas, cook for one to two minutes, and radishes sauteing until crisp-tender, about 3 to 4 minutes more. Add orange juice and dill seeds; stir 1 minute. Season with salt and pepper. Stir in chopped dill. Transfer to bowl; serve.
This week’s pickup resulted in a lot of jumping up and down around our apartment (probably to the great annoyance of our downstairs neighbors), when we realized we were getting GARLIC! Yay! (Also, I had no idea just how tall garlic is…)
Our haul for Week 3 includes:
Radish and Turnip Mix
Baby Chard Mix
Sugar Snap Peas
Now the only tricky part is figuring out how the heck we are going to use that garlic. For all the garlic loving maniacal obsessing that goes on in this apartment, I am pretty sure we’ve never had fresh garlic before, so this really deserves something special.
And one last look at that Chard… So pretty!