Consistency is a blogger’s best friend; at least a good blogger anyway. This is coming from the experts, and while I agree, I’m going to throw caution to the wind yet again and mix things up. Instead of a traditional Week In Review post today, we’re going CSA in Review.
You want the real reason I’m doing another CSA post, on a day that once again doesn’t belong to a CSA recap? Other than the fact I’m crazy behind; the week I’m about to reveal is from July 18th. While working with my veggies is super exhilarating, and I get all jazz hands and jiggy with them, these are almost a month old, which means the excitement has worn off. Boo hiss.
I’d much rather share with you last night’s dinner, which called for some pretty pasta and peaches from my most recent CSA share. Yes, I put pasta and peaches together, and they rocked my world. They’d rock your world too if I actually revealed the final product.
If you want me to talk about that meal, I could wax lyrical for days, but talking about produce which is almost a month old now, well I’m struggling to find the words. The Hubby told me to skip some weeks and pretend we’re current, but my self-diagnosed OCD isn’t a fan and by isn’t a fan, I mean she reared her ugly little head and shrieked loud enough to scare the neighbors. So instead, we’re going to get caught up; we’re going to do it quickly and without a whole lot of fan fare.
Let’s get listing.
In no particular order – alright, alright, they’re really in the order they’re pictured below, except for the cabbage since I haven’t gotten around to using him yet. Cabbage lasts forever, so I’m not concerned. I read it on the internet, so it must be true.
- Pickling Cucumbers
- Beefsteak Tomato
- Green Beans
- Bunching Onions
- Summer Squash
The basil went into some aioli, which never quite made it the desired “creamy” consistency, so I made ice cubes with the mix and stuck them in the freezer, which is where they will stay until I can figure out what the heck to do with them. They could be waiting awhile.
The pickling cucumbers went into another and this time double batch of pickles (no, I still haven’t eaten the first batch). I actually cooked a brine for these bad boys, but both ultimately got attacked while cooling on the counter, by some deranged fruit flies. Down the drain they went; some of my bunching onions went with them too. It was a sad day indeed.
Since I’m not one to let a jar of pickles defeat me, I kept on and made an easy, breezy, beautiful Caprese Salad with my fat juicy Beefsteak Tomato. This time of year Caprese Salads are where it’s at. It doesn’t get easier or more flavorful than this. Go make one; after you finish this post. Obviously.
My green beans came on vacation with me, so I could share the wealth with my family. I steamed them and then tossed them with some lemon olive oil, toasted pistachios and Asiago cheese shavings. They were particularly pleasing and since they all got eaten, I’m sure my family would agree.
My favorite use of CSA produce came in the form of this Pesto Summer Squash and Zucchini Quiche. I’ve actually made it a couple of times now, partially so I can share the recipe with all of you and also because I keep getting squash and zucchini in my share. The recipe will be up just as soon as my little fingers can type it up. I’m aiming for this week; don’t hold me to it.
Last but certainly not least, we have dessert. This little beauty is perfect for summertime when blueberries are fresh and extra delicious. I’ve brought it to picnics, cookouts, summer soirées, and it’s always met with equal parts curiosity and delight. It requires no cooking, no baking, almost no work whatsoever, and it will be the star of the show. I call it Blueberries, Grapes and Brown Sugar Magic, which is what happens when brown sugar and sour cream collide; sort of like me and the Hubby…bam chicka wow wow.
I wish I could take credit for this one, but it’s an old family recipe. I fondly remember kicking back and enjoying a cool and refreshing bowl of this dessert every single summer, usually on multiple occasions. I’m just keeping the tradition alive today.
There you have it, Gang; my CSA in review.
Interested in participating in the Week In Review…good, you should be.
Here’s how it works:
- Your post should be about all the things you accomplished in the last seven days or so.
- Your post can be about food, social outings, workouts, home improvement projects, fun excursions, none of the above, or all of the above. The idea is to recognize all the things you accomplished in the past seven days. It’s an ode to yourself, a celebration of sorts, and a virtual pat on the back. Plus you get to write in list form, which rocks my socks. Although if you want to stick to prose go ahead; it’s your world.
- Add the Week in Review button to your post, link back to Clean Eats, Fast Feets and get your list on.
- Or you can be like me and make up own your rules. If you can justify it, I’ll accept it. How’s that for lenient
Does your family have a favorite summer dessert? If so, have you kept the tradition alive?
Bottoms up: bananas, brown sugar and milk was my favorite childhood ‘we’ve got nothing for dessert’ dessert. Pure comfort food for me, and I am sure your blueberries and grapes and sour cream do the same for you.
I can see why you’re sharing all your many week old photos–they are gorgeous. They need to be shared! Looking forward to recipes–and I’m especially pleased that you didn’t pitch the aioli but froze it instead. My daughter and I just rearranged the fridge freezer and oft-unplugged fruit and veg freezer, my son, caught attempting to surf the ‘net on his Kindle while his iPad is locked, is now emptying the meat freezer. Geez, you’d think I keep kosher.
Where was I. Oh, discovered wonderful things in the freezer reorg, including a smidge of mozzarella which will make a caprese for one with the first tomato to ripen in my yard.
I knew driving 1200 miles would screw with my Map My Walk stats, but I actually am surprised to see I managed more than 15 miles this week. I drove all day 2 of the 7 days, and the better part of the day 2 days, forgot to turn on my MMW thingy while walking the boardwalk and stuff, so . . . eh, not bad.
15.6 total dist. (miles)
I’d say your stats are impressive considering the week you had.
Freezer finds must be like getting gifts on Christmas. I started a list (of course I did) of all the things I’m stockpiling in the freezer so I don’t lose track of anything.
I couldn’t pitch the aioli; it would have been wrong. Right? Talk about confusing.
Sarah Pie says
Where to start I want some caprese (and the plate it’s on!) some quiche and a big bowl of those green beans!! These look like some wonderful eats and it seems like you are doing amazing things with every bit of your share.
I don’t know if it’s summery but my dad’s birthday is in July and we’ve made him a carrot cake for almost as many years as I can remember… except this year when they were on vacation so I made him peanut butter cups instead.
I’ll take one carrot cake and a batch of peanut butter cups please. I love the cream cheese frosting on carrot cake. Mmmm.
The plate you admired actually came from a vacation in Mexico. Cheap pottery for the win. 🙂
Eating 4 Balance says
Mother in Law’s Tongue. That sounds like a type of pasta Harry Potter would eat. 😛 At first I thought it was some kind of fancy candy or colorful taffy… Actually, upon first glance I thought they were ribbons but then I quickly realized that this is a food blog.
Those big rounds of squash on your quiche are quite pretty. Remind me of when a blogger tries to fancy up banana bread and pushes big banana slices onto the top. Both are quite lovely. Bet the actual taste was just as good.
My mother-in-law actually got the pasta for the Hubby for Christmas as a joke. It was too pretty not to do something creative with it, so I’ve been waiting for just the right moment.
You are right about the little rounds of squash. I literally put a handful in the quiche to make it pretty and I kept a few to be part of the scene for the photo. I’m stepping up my game here or trying to anyways. I’m glad you noticed. 🙂
Olivia @ Liv Lives Life says
That basil aioli is such a pretty color! And yummmm I loooove caprese salad. It’s the best summer dish.
I’m going to have to check out that dessert recipe – it sounds so interesting and delicious! Our favorite summer dessert is key lime pie or strawberry pretzel dessert. So good. Neither are traditional family recipes, but they’re favorites nonetheless!
I love key lime pie. Sadly, no one in my family makes it. I’ll just have to come visit yours. 😉
First of all, that episode of Sunny is amazing, and the fact that you put that in this post first thing made my morning. Secondly..the colors and shapes and gorgeousness of all this CSA loot is making my toes tingle. SO MUCH AMAZINGNESS!! I also love that you created a grape blueberry randomness!! I would do the same and no one would understand like you would.
Yeah! Someone appreciates the Sunny reference. That show is ridiculously wrong on so many levels and of course this means I love it.
I still remember your blueberry quinoa dish fondly. I’d like to recreate it sometime.
Laura @ Sprint 2 the Table says
Let the record show that for the first time dinner food sounded even better to me that dessert. That zucchini quiche stole my heart.
Duly noted. You would love this quiche.
Firstly, your comment bomb earlier today on my blog was such a pleasant surprise- loved all of them so thanks for that :)! As much as I love chocolate, I am all about the fruits when it comes to summertime desserts especially warmed apple pie & strawberry tarts. Aside from the me loving summer fruits, that may or may not also do with the fact that most fruit-based desserts are served a la mode ;)!
I’m a fan of chcolate too, but any dessert laden with fruit will steal my heart everytime.
Alex @ Brain, Body, Because says
Pasta, are you real? You are so beautiful!
I know what you mean about losing enthusiasm for food after its initial excitement has worn off. I also know what you mean about having uncontrollable OCD that makes you comply, even if it’s a little uncomfortable 😛
I’m super mega jealous of your gorgeous CSA haul, either way. I’m slowly learning to adjust to the new fruits and vegetables that grow here in Saipan. The only good news/bad news is that the weather never really changes, so there is pretty much one season, so not much rotation of produce. Fortunately, I really like bananas 😀
Aw, I think you just called me beautiful and now I’m blushing.
Bananas are a great thing. I wonder if you get other tropical fruit year round? I can’t wait to hear all about Saipan, after you get to spend some serious quality time with Chris and by quality, I mean mad monkey love, among other things.
Fresh summer dessert traditions in my family include home grown tomato slices sprinkled with sugar and strawberries in a bowl with some (almond) milk. I love your fruit and yogurt bowl. It looks like a lot of my breakfasts. I’ll have to try your combo. Your pickles looked fantastic! Can’t wait to hear how the first batch turns out.
Now that is an interesting dessert tradition. I want to be there sometime when you all eat it. In exchange, I’ll bring you granola.
Heather @ Kiss My Broccoli says
A little brown sugah makes everything better…or so I heard while I was flipping through the channels yesterday and paused on BET! 😉 Seriously though, I remember when I was a kid, whenever my mom made baked beans, I would sneak up to the kitchen counter and steal a little nugget of brown sugar straight from the bag! Yum!
That pasta is so pretty…but the name of it is kinda (ok REALLY) freaking me out…mother-in-law’s tongue? Double U…Tee…Effff?!
I’ve got basil coming out of my ears! I bought some when I posted my Berry Bruschetta recipe. I brought the bruschetta to work to share with my coworkers and mentioned to one of the girls how I HAD to go out and buy basil for the pictures (#foodbloggerproblems)…well, I guess she didn’t realize I still had a TON of it leftover because being the total sweetheart that she is, she brought me in a HUGE ziptop baggie full of basil from her garden the very next day! Haha! I’ve been stuffing it into sandwiches, mixing it in salads, and I keep saying I’m going to whip up some pesto but I haven’t done it yet…must do this weekend!
Yes, you must make pesto with the basil. Make buckets of it and then you can freeze some. I made garlic scape pesto earlier this year and froze it all. It’s so good though so I keep dipping into my rations and adding it to everything. Pretty soon I’ll be fresh out. Oh the horror.