It’s been an excellent seven days in the kitchen, and I’m so excited to share my CSA-inspired meal ideas of the week with you today on this lovely CSA Saturday. Last Saturday’s box came packed to the gills with plums, tomatoes, green beans, red onions, jalapeños, a cantaloupe, and an Armenian cucumber. Many of these are repeat visitors as you may recall from previous CSA Saturdays, but I like to keep things fresh and exciting so read on to see what new things I made with them this week!
Let’s break it down.
I had big plans for this cucumber. He was going to get cooked (cooked!) with honey and rice vinegar and other exciting flavors. And then I ate him raw instead, without doing a single fancy cooking thing. I’m a barbarian like that.
Juicy ripe cantaloupe and crimson plums played nicely with fig wedges and slices of the tiny tart apples I picked during an excursion to the Taylor Street Farm in San Jose this past Sunday. This tiny, tucked away urban farm is located practically beneath the 87 freeway exit for Taylor Street in San Jose. It’s a joy to wander around in– a tiny oasis in the city– and even has a U-Pick option for families who want to stop by and snag some local veggies and show the kids how food is grown. I couldn’t have made this tasty little fruit salad breakfast bowl without ’em! Of course, the melon and plums helped too.
I recently picked up a copy of one of my favorite food & garden blogger’s cookbooks, and found myself cooking my way through several of her recipes this week, with a few tweaks and edits of my own (I can’t help myself! I’m a tinkerer.) These lovely balsamic-glazed green beans came from The CSA Cookbook by Linda Ly. I have to say, I’m a huge fan! Both of the beans, and the book. If you’ve enjoyed my CSA Saturday series, you will definitely enjoy her cookbook, which focuses on how to use all of a garden’s bounty, including some of the underutilized and under-appreciated parts of plants, like tomato leaves and watermelon rind, both of which are totally edible! Who knew?
My tomatoes were so ripe when they arrived this week that some of them were already starting to split and run by Sunday, which meant I needed to use them ASAP! I sliced up the ripest of the lot and cooked them in a galette with the last of my homemade (frozen) pesto from my very first CSA box, three weeks ago. This recipe was also inspired by the CSA Cookbook. My main innovation was to swap out the ricotta the original recipe called for with goat cheese, and to drizzle a little local honey over the pie before serving, which kicked it up a notch and lent a subtle sweetness to the otherwise super savory dish.
The remaining tomatoes went into the freezer to keep them from spoiling, but reappeared later in the week in the form of a soup.
Cherry Tomatoes, Frozen Slicing Tomatoes
Cream of tomato soup. It’s a classic. You can’t really go wrong. You don’t even need a recipe. I just threw all my remaining tomatoes– both cherry and large– into a pot with some garlic and Italian herbs and simmered until I was ready to eat. Then I just added a dash of heavy cream and whizzed it all up with my immersion blender. I didn’t measure a thing and it was delicious.
I’ve got one word for you: chilaquiles. I vaguely followed this recipe, but I used all three of the jalapeños that came in my CSA box, and I roasted them and the tomatillos in the oven before blending them into the salsa verde. Once again, I didn’t measure a thing, so don’t worry about sticking too close to the recipe. Measuring is overrated. (Says the person who finds carpentry particularly challenging).
I could think of no higher calling for red onion than cheesy quinoa cakes. Mince half of an onion and chuck it into a bowl with 3 cups of cooked quinoa, some chopped green onions, 2 beaten eggs, somewhere in the ballpark of 1/4 cup of flour (enough to hold the batter together), and a hefty handful each of goat cheese and cheddar. Form the resulting batter into rounds about 1/4 cup in volume and fry over high heat with olive oil, and you’ve got yourself a light and lovely vegetarian lunch.