CSA box #20 arrived. It contains: a single gigantic Japanese sweet potato, Russian banana fingerling potatoes, Hakurei turnips, apples, honey nut squash x2, white onions x2, cauliflower, brussels sprouts, radishes, red frills mustard, baby bok choi, fresh ginger, sunchokes, and shishito peppers. Here is what I'm making.
The turnip greens, radish greens, and red frills mustard will all go into the freezer to serve as greens in breakfast smoothies. The ginger will go into the freezer for use in smoothies too. I'm going to set aside five apples for Sameer to eat and make the rest (plus the apples he didn't eat last week) into applesauce. I'll roast the honey nut squash and the larger winter squash from last week's CSA box and puree them for an easy vegetable side we can feed off for days. I'll season and roast their seeds too.
I made the whipped salsify recipe from Vedge last night and it was fantastic. I only had an eighth of the amount of salsify the recipe called for, so it only made a tiny amount, but it tasted like French onion soup flavored mashed potatoes. I ended up using an open bottle of marsala in place of the red wine the recipe called for and it worked. The hardest part of the recipe was peeling the skinny little sticks of salsify, so I'm going to try making it again except with the parsnips I already have in place of the salsify.
Whipped Parsnips with Marsala and Truffle Jus (Vedge, pg. 109)
Roasted Sunchokes with Smoked Paprika Aioli (Vedge, pg. 50)
Shaved Brussel Sprouts with Whole Grain Mustard Sauce
Grilled Baby Bok Choy with Tamari and Chinese Mustard Sauce (Vedge, pg. 83)
Hakurei Turnips with Falafel and Crumbs and Creamy Sesame (Vedge, pg. 84)
Shishito Peppers with Dipping Sauces
1 Pot Gobi Matar and Brown Basmati Rice
[Edited 10/18/2020: I was roasting all the winter squash on Friday and didn't realize until they finished that the large one was a spaghetti squash. So we ate it last night with sauce Sameer made from a can of crushed tomatoes, some kalamata olives and onion and garlic and dried herbs, and a puck of browned Beyond Beef. A healthier, less fatty version would replace Beyond Beef with some sort of red beans, but Beyond Beef tastes good and it's a pretty good meal hack to have on hand. Two nights before that I used another puck of Beyond Beef, cooked brown rice, some tomato sauce and related accoutrements to make stuffed bell peppers from the green peppers in the fridge. I sprinkled a little vegan parm on the tops and they were great dairy-free. We finished all the leftovers.
At the moment I'm baking all the sweet potatoes. We only have one serving of whipped winter squash left in the fridge (the honey nut squash we've gotten from the farm is hands down the best squash I've ever had -- looks like tiny, darker colored butternut squash and tastes like sweet potatoes more than anything), so I'm going to whip up the sweet potatoes to eat the same way. They really don't need butter or syrup or anything added to them since they're sweet and creamy on their own. I'm planning to bake all the Japanese sweet potatoes in another day or two.
I've also got a cup of Medjool dates soaking so I can make cherry chocolate chia pudding this afternoon. I cooked an extra cup of black beans yesterday to make into healthy chocolate truffles too. Any homemade date syrup leftover from the pudding will go into the truffles. After the sweet potatoes are done baking, I think I'll marinate and roast the most recent squash seeds for snacking. I washed them Friday and have been letting them just dry on a sheet pan for the last two days, which makes the finished texture much nicer and crispier than if you don't let them dry completely before marinating.
I also need to use up the unsweetened cashew yogurt before its use by date of -- I think -- tomorrow, so I'm going to make some pancakes (most of which will go into the freezer for Sim to eat in the coming days) and possibly cornbread, depending on how much yogurt and time I have. I also made sausage patties before lunch and Sameer is fasting today, so Sim and I will probably have a brinner of sausages, pancakes, fruit, and the last of the seasoned potatoes I've been eating in breakfast burritos.]
[Clockwise from top: roasted sunchokes with smoked paprika aioli, baby bok choy with tamari and Chinese mustard sauce, whipped parsnips with marsala and truffle jus. The parsnips still tasted like parsnips, so this was not as good as it was with the salsify. The bok choy was much better than before because I have storebought Chinese mustard now and didn't have to try to make my own.]
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