Veggie Loving CSA Madness

Since I promised you a post of CSA fun, you shall have it, in triplicate. Truth be old, you’re going to get more pictures than that; I just like the phrase “in triplicate.” Rolls of the tongue in a naughty way, and why yes, I’m still reading the 50 Shades series.

One random side note (I have ADD; let’s move on shall we) and a blogging problem: I have no time for legit books anymore (alright 50 shades might not be “legit,” but whatever). I spend all my time perusing other blogs and have been on the last 50 book for weeks now. I’d say its a sign the book isn’t any good, but every time I pick it up, which is rarely, it’s still steamy. For those of you who think this book is boring, you must be up to some kinky business (or still in your twenties).

Back to our wholesome CSA where I have not one, but two weeks, worth of produce to reveal. In an effort to make my posts shorter, to build suspense and overall be a tease (what can I say, I skipped the blogs and read 50 shades last night), I’m only going to share one week worth of CSA goodness in today’s post. You’ll have to come back if you want to see week two (I’ll make it worth your while).

 

 

 

 

 

If you want to see other blogger’s CSA “boxes,” head on over to In Her Chucks or Gastronomical Sovereignty and check them out because it’s more link up parties. Similar to WIAW, but in these, we share our lovely CSA surprises and local eats. I’m so super excited (and I’m also at the intellectual maturity of a ten-year old) to have found a group of people, who willingly sign up for a CSA and love all the veggies and all the madness which ensues, just as much as I do. I’m not alone with my crazy anymore. Holla!

Without further ado, because there has been enough ado already, here is week thirteen of my CSA, in all it’s glory.

We got a little bit of everything this week: beets (rhymes and rhythms), bell peppers, patty pan squash, summer squash, hot hungarian peppers (dance ladies, dance), red and yellow onions, green beans, beefsteak tomatoes, green leaf lettuce, and a voluptuous eggplant, which as of this moment is still sitting in my fridge and looking a lot less voluptuous. I’m hoping to cook her up today and share her in my next CSA post. See, now you have to come back to see how it ends for our sexy purple lady.

 

 

 

 

 

 

 

 

Shiny happy produce!

Of course, I wash my produce before picture time so my beautiful veggies can look their best (contrary to popular belief, participating in a CSA doesn’t make you lose your mind). I make sure their hair is in place and there’s no food stuck in their teeth, and I don’t limit myself to just one picture anymore. I’m sure all of this is normal behavior and non-food bloggers must think I’m a total freak, but people give me free food now, so there’s that. Case in point: the in-laws got some farm fresh eggs from their neighbor (direct from a chicken’s @ss) and since they already had plenty at home, they turned to me, where I happily and gracefully accepted because I do everything gracefully, including run into walls and corners which obviously are trying to attack me. Bastards and the same could be said for the eggs because I don’t know who the baby daddy is.

As you already know, I drank my beets and I used up some of the tomatoes during my Mediterranean kick.

 

 

 

 

 

 

 

I also put tomatoes, eggs, onions, peppers and black beans together for some Huevos Rancheros, Scrambled Style. This dish couldn’t be easier or quicker to make, its great for any meal, and you can pretty much top it with whatever you like. Seriously, it doesn’t get better than this.

The quick and dirty for Scrambled Huevos: Brown a tortilla (most people use corn) on a skillet for a quick thirty seconds. Flip it over and brown the other side. Add cheese to the top of the tortilla, because cheese makes everything better, and wait until it just starts to melt. Then pour your scrambled egg mixture (whole eggs plus a little almond milk for me; I ain’t scared of no yolk) on top of your tortilla and cheese. Yes, the egg mixture will completely cover the tortilla and then some; it’s ok. Let it all hang out in the pan on low to medium heat until the egg mixture is almost completely set. Then flip the egg mixture and tortilla and let it cook for another 30 seconds to one minute on the second side. Note: the larger the pan, the harder it is to flip so I’ve taken to buying the mini-tortillas and using a small saute pan. Once done, remove from pan and top with whatever your little heart desires.

I actually sautéed some hot peppers and onions and added those along with black beans, tomatoes, spicy salsa (leftover from Chipolte, yes please), and chives from the garden. It was so ridiculously good and easy, I’ve eaten it twice in the last week. And in an egg-cellent fashion (oh brother, they can’t all be winners), I fried up some eggs and paired them with a cold green bean salad and some cheddar jalapeno biscuits (recipe to come and one you don’t want to miss) for lunch the other day.

And because this salad only put a small dent in our pile of green beans, the Hubby and I made a quick veggie stir fry for dinner one night and coupled it with a Seeds of Change Seven Whole Grains Mixture which has Brown Rice, Wild Rice, Barley, Bulgar Wheat, and Quinoa.

It was rich, nutty and unbelievable delicious. I practically licked my plate clean; no joke.

The veggies were a combination of cauliflower, green beans, bell peppers, hungarian hot peppers, cherry tomatoes, garlic and onions, seasoned with some sea salt, peppercorns and a little bit of love. Since I was already in veggie chopping mode, I kept going and made a quick pasta sauce with pretty much all the same flavors, but added some diced beefsteak tomatoes and some extra Hungarian Hot Peppers (dance ladies, dance).

I threw (not literally) all these veggie delights into a pan, shredded a little Asiago cheese on top, reduced the heat, and let it simmer away for about an hour. The end result was a lot saucy, a little bit hot (go hungarian peppers), and stored in a Tupperware for another night.

All in all, not bad for a week (give or take a day) in my CSA loving life.

What are you making with all your fresh produce?  Have you tried the Seeds of Change Seven Whole Grain Mixture (it’s phenomenal)?