Monday, August 16, 2010

How to Use Up Your CSA, part two.

Before giving this recipe for my random whatever's on hand pesto, I should mention that all measurements are approximations. I've tried to estimate what I actually use, but if you're like me, you'll just keep adding until you've got a taste you like.


1/4 cup raw walnuts
1/4 cup raw pumpkin seeds
1/2 cup extra virgin olive oil
1/4 cup cold water
3 cloves raw garlic

Blend until smooth and emulsified.

1-2 handfuls basil
3-4 handfuls arugula
1/2 zucchini, chopped into chunks

Add a handful at a time, alternating zucchini with greens until fully blended. Take a taste at this point. Do you need more garlic? More basil? I tend to add more arugula/basil than I originally thought I would use... Once you're satisfied, transfer to a microwave-proof bowl.

1/4 cup parmesan cheese, grated

Incorporate cheese. Cover and microwave on half power for about three minutes, until warmed and garlic has cooked. Serve with my new favorite thing, quinoa pasta!

Sunday, August 15, 2010

How to Use Up Your CSA, part one.

So let's say that your roommates go in on a CSA, but they can't possibly eat all the beets. What's a girl to do?

Delicious Pickled Beets!
(recipe taken from Sept. 2010 Food and Wine Magazine)

1 cup cider vinegar plus 1 cup water
1/2 cup sugar
1 small red onion, finely sliced
1 garlic cloves, quartered
1 teaspoon yellow mustard seeds
2 bay leaves
2 whole cloves
1 1/2 tsp. black peppercorns
2 tsp. dried thyme
1 tsp. dried oregano
2 pounds medium red beets, peeled and cut into 2-by-1/2-inch sticks

(I used a sprig of fresh oregano in place of both the oregano and thyme.)

Bring all ingredients but beets to a boil. Simultaneously, boil the beets for about 10 minutes, until tender. Drain and return to the cooking pot. Pour hot pickling liquid over the beets and let stand at room temperature for 4 hours. Drain and serve!