This summer is flying by. We were so excited for more basil that we whipped up a batch of pesto to freeze for later use. The yellow carrots were an awesome snack for the work week as well as the sauteed beets for use in salads. The cilantro was excellent in some homemade guacamole.
We've roasted our cauliflower with lemon, fresh balcony grown dill, garlic and olive oil. The oven was set to 450 and let it go for about an hour. The cauliflower came out nice and crispy. It had a deep nutty roasted flavor but the lemon and dill kept it fresh which was a nice offset.
15 minute pickles!
We have adapted this recipe from The Salted Cod's favorite cookbook How To Cook Everything by Mark Bittman.
We sliced one cuke into chips, which were then put in a strainer and heavily salted. Toss them around to make sure each chip gets salted.
After 10 minutes the chips should have released most of their water content. Go ahead and wash the chips under running water, you want to remove all of the extra salt. In a small bowl big enough to hold your chips pour 1/4 cup of white vinegar over the cuke chips. Mix in 1 tablespoon of sugar and a teaspoon of dried dill. Eat them quickly because they actually don't last all that long. They have been a favorite treat of many of The Salted Cod's companions this summer including confirmed pickle haters. It's a nice salty/acidic balance. Good stuff.
Starting at the top from left to right: beets, cauliflower, cucumber, swiss chard, "superstar" spring onions, cilantro, lemon basil, arugula.
After work we stopped by Dave's fresh pasta to get a pound of fresh cut tomato fettuccine for our lemon basil pesto which we are making tonight.
We used a basic pesto recipe which called for olive oil, toasted pine nuts, grated Parmesan, and the whole bunch of lemon basil. It's pretty basic, just keep adding the oil until you get a consistency that you like. We like it "sticky." Not too thick, not too runny. Enough to stick to the pasta (think of the three bears and their porridge). This pesto is in the middle and just right. We threw a little left over steamed cauliflower on there too for good measure. Between the lemony basil and tomato fettuccine this was a killer pasta. Steve promised more lemon basil is to come and we can't wait.
Generally, the Salted Cod prefers to post strictly about food but how could we not mention our love for the most accurate representation of a cook's life to date, Ratatouille? If you don't believe us, check out this great blog post from Michael Ruhlman and Anthony Bourdain. It appears that some of the accuracy in this film might be due to Bourdain's inside info given to the screenwriters, who receives a "thank you" in the end credits.
While driving on route 9 in Hadley, the Salted Cod picked up a quart of the sweetest (and freshest) strawberries we've ever tasted. Not only were these berries incredibly delicious, they were quite tiny, reminiscent of the Woodland Strawberry. After arriving home, we created a quick and basic shortcake topped with our "just barely" crushed berries and a generous amount of whipped cream. We found that the shortcakes definitely taste best right out of the oven, so be sure to have the toppings ready for consumption.
Starting at the top from left to right: carrots, broccoli, mustard greens, spring onions, romaine, arugula, baby bok choy , boston lettuce.
Steve was kind enough to take time out of his 4th of July holiday to do the Wednesday drop. Much appreciated. This weeks fresh greens arrived just in time for a last minute independence day bbq . We made a HUGE salad with the boston, romaine and arugula then mixed with some homemade lemon vinaigrette and spring onion greens.
The Salted Cod loved the chicken & broccoli so much we've made it again this week with more of our sauteed spring onion greens. Man, those were sweet and tender. We're hoping for more next week.
Carrots carrots carrots...mmm bugs would kill for these. We brought them camping and had a few each day. Excellent.
Sorry for the lack of pictures this week. Our camera is making us sad.
Starting at the top from left to right: Beets, Red Chard, Red Russian Kale, Fennel, Lettuce, Broccoli, Baby Bok Choy.
Week Four is here!
Ziti, chicken and broccoli pasta
This is roasted fennel potato salad with a mustard vinaigrette base. The Salted Cod thinks the fresh fennel frawns on top is a nice touch.
This is the Salted Cod's first attempt at a quiche. Red chard with some other kitchen veggies.
The Salted Cod thanks the Parker Farm CSA Members
Photo courtesy of SGE