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Summer vegetable and tofu stirfry

I admit that this doesn’t make for the prettiest picture, but it was a delicious way to eat eggplant, onion, carrot and summer squash! I added some tofu for a filling vegetarian/vegan dinner. I always make my own sauce. I think the pre-made ones are usually too sweet, and this lets me adjust it how I like it. This time I went a little overboard on the rice wine vinegar, oops, but it was fine mixed with everything else and toned down by some brown sugar.

Eggplant Tofu stirfry

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Posted by on September 7, 2014 in Using ingredients

 

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Box 5 report card

This is terribly late, I know, but I am going with ‘better late than never.’ Plus, luckily I had noted in the Box 6 post that I had used most of the ingredients from 5.Box 5 report

 

The problem might be remembering what exactly I did with each one.

Canteloupe: Sliced and eaten

Okra: Used in Levantine Okra Stew. A friend suggested the recipe, and here is what mine looked like:

Food from the Box | Lebanese Chicken and Okra Stew

Might not be pretty, but was very tasty! And did not have the slimy/gooey texture that okra can sometimes give stews.

Sweet potato greens: Part went into a smoothie and part… I distinctly remember cutting up, but neither me nor my Designated Dishwasher can remember what they went into. It worked, though!

Sweet peppers: Eaten with hummus and tuna or blended up with water to reconstitute dry soup. It made it really good, and added a lot of flavor that the soup kind of lacked on its own. Would also be great with condensed tomato soup!

Butternut Squash: Put into a Lamb Tagine (thick stew), delicious.

Spearmint: Preserved three ways! Unfortunately, the ‘mint extract’ way was quite a spectacular failure. It tastes like minty grass, and looks like lake water. I have no idea what went wrong. I’ve already used the dried mint in tea a few times, and that is a huge success.

Eggplant: Sliced, tossed in oil & balsamic, and roasted. I had directions from my friend, who didn’t mention peeling them first. You should really peel them, the skin was inedible after being roasted.

Yukon potatoes: Latkes!

Onions: Latkes! Also chopped and put into the cavity of a whole chicken, which was cooked in the crockpot.

Jalapeños: Used in the whole crockpot chicken. Another went into the tagine, I believe.

 
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Posted by on August 30, 2014 in Box report card

 

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Box 7 – Week of August 25

Classes started again this week (awww, so sad!) and I am going to blame that on why I didn’t post this yet. I will also use it as an excuse for not posting pictures I took last week… but I’ll post those at some point.

I was a little bit…. unsure what to think when I saw the sweet potato leaves and the basil once again, but luckily I had invited over a couple of friends to bake on our last day before classes, and one of them suggested that I make basil bread! If the sweet potato greens are still good I’ll probably sauté those tonight. And if they’ve gone bad…. then that’s just another greens fail on my part.

On the other hand, I was happy to get some purple onions, that is a nice, but subtle, change, as well as the carrots and butternut squash. In fact, having a lower green ratio somehow made the whole box seem more approachable.

Food from the Box | CSA Box 7

Box 7 – Now with more colors!

In the next two weeks we will be eating:
Basil, Butternut squash, Sweet potato greens
Okra, Cucumber, Carrots
Eggplant, hot peppers (it didn’t say what kind! They look too skinny to be jalapeños, anyone know?)
Red onion, Zucchini, Beets

If anyone recognizes those peppers, let me know! We’ll see how well I do using up this box.

 
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Posted by on August 30, 2014 in Box contents

 

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Potato Latkes

I have been trying to find ways to use the many delicious onions that we’ve been receiving. Since the potatoes were amazing with the stew we made, we thought of latkes. 

Latkes with roasted mushrooms and green beans

Latkes with roasted mushrooms and green beans

Now time to figure out what to do with the rest of the onions…

 
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Posted by on August 13, 2014 in Using ingredients

 

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Box 6 – Week of August 11

I finished off (almost?) everything from the last box before this one arrived! But more on that in another post. Here is what we are looking at for the next two weeks.IMG_6850

 

This is what we are seeing:
Melon (cantaloupe-like), arugula, yellow squash
Okra, butternut squash, onions
Sweet potato greens, basil, carrots
Eggplant, pepper mix

I am very excited about the carrots, I realized with the last bunch that they are ridiculously good with just some olive oil. I hope we’ll see some actual sweet potatoes soon, too. 

 
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Posted by on August 12, 2014 in Box contents

 

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Box 5 – Week of July 28

When my box came today, I had to do a sad thing. Go to the fridge and make room… because there were things that had become inedible hiding in the vegetable drawer. That’s why my mom calls in the “vegetable rot drawer” – when it’s closed, sometimes it’s easy to forget that they are hiding in there. Today it was a banana pepper, two little squashed, a bell pepper and sweet potato greens that were sent to the dumpster. This blog is supposed to remind me not to do that! I’ve put updating this blog on my calendar now, so maybe that will help?? We can hope.

Today’s box is beautiful! Do I always say that? I may need more adjectives… It smells fantastic due to the spearmint in it. 

More eggplant, yay!

More eggplant, yay!

Today we have: 

Canteloupe (still muddy!), okra, sweet potato greens
Onions, jalapenos, sweet peppers, butternut squash
Spearmint, eggplant, yukon gold potatoes

I know that the last sweet potato greens died, but it wasn’t because they were bad, I just forgot about them. I ate some! I’ll do better this time, I swear.

Any ideas on what to do with the spearmint?? It smells wonderful, I want to think of something fun.

 
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Posted by on July 30, 2014 in Box contents

 

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Turkey zucchini basil ‘sauce’

In trying to use up all of Box 2’s squash, I thought of this and it turned out well! I also added basil from Box 3. I also tossed in garlic and some onion from Box 2, it was great. Served over left-over brown rice. I freeze my rice in single portions as soon as I realize I’m not going to use the whole thing, then it reheats really well in the microwave.

Turkey zucchini sauté

Turkey zucchini sauté – I hadn’t cleared all of the veggies from the counter, so it looks extra fancy

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Posted by on July 2, 2014 in Using ingredients

 

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