Archive for the ‘recipe’ Category

This week’s Adventures in Produce is brought to you by the letter “I”. “I” as in “Illness,” which is the reason this is nearly one week late (and also the reason the most recent Mary picture is MIA). The weekly Mary picture will get processed and posted later tonight.

Broccoli and Pesto PastaCSA Week 3 Supplies

CSA Supplies Received:

Broccoli
Lettuce
Spring Onions
Strawberries
Basil

Dish: Broccoli Penne with Pesto Sauce

Recipe as per Kate: “Ummm…there’s penne pasta, steamed veggies, vermouth, pesto, and a little parmesean cheese on top.” Okay, I guess that’ll have to do!

Pat’s Recipe Rating

3.5 stars. Very Good.

Notes

Kate used the Broccoli and basil from the CSA to create the previously described yummy pasta dish. OK, if I HAVE to be honest, the basil for the pesto was from basil we already had growing in our garden, but for the purposes of this project, it’s farm-grown basil!

Asparagus Soup - CSA Week 1 DishCSA Week 1 Supplies

CSA Supplies Received:

Kale
Spring Onions
Asparagus
Strawberries

Dish: Asparagus Soup

Using the asparagus and the spring onions from this week’s haul, Kate put together the following dish.

Chef’s Note: This recipe comes from my grandmother. I’ve tried other recipes for this soup, but hers is the tastiest. However, like most things she makes, nothing is measured so it’s rather hard to try and write it down.

Olive Oil
1 small onion, diced (I used two of the spring onions, all of the white and some of the green)
1 large bunch of asparagus
Chicken broth (I probably used about 2 cups)
Small amount of light sour cream (I used about 4 oz.)
Salt, to taste
Fresh pepper, as garnish

  1. Coat a medium-sized saucepan with olive oil and heat it over medium heat. Add the onions and sauté until soft and translucent.
  2. Meanwhile, trim and peel the asparagus (rather than discard the woody end, which is a complete waste of food, I use a vegetable peeler to scrape of the outer layer) and place in a vegetable steamer on the stove top. Steam until it is quite tender, but still a nice, bright green.
  3. Add the onions and asparagus to your blender and add some chicken broth. Blend until smooth, adding chicken broth as needed until you reach the desired texture.
  4. Add the blended mixture back into your saucepan and cook on medium heat until heated through. Add the sour cream and stir until worked throughout. Season with salt as desired.
  5. Ladle into bowls and garnish with fresh black pepper. Very tasty with pita chips.

Pat’s Recipe Rating

3.5 stars. Very Good.

Notes

Ironically, I started this as a photography project, but since Kate needed to use the produce to start dinner before I got home from work, the supplies picture is by her.