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Posts Tagged ‘cauliflower smell’

My second 2013 Dennison’s Family Farm CSA box yielded the following:

  • Three onions: red, white and yellow. These went into a couple of really tasty stir-fries and a pan of delicious chicken fajitas.
  • Bell pepper: Sacrificed to the stir-fry.
  • Sweet banana peppers: Seeded and sliced to add crunch to summer salads.
  • Jalapeno and Serrano peppers: Currently waiting to be added to salsa.
  • Squash (Slick Pik, Zephyr, patty pan and zucchini): The base for the fabulous Baked Penne with Squash, Tomatoes and Basil that I wrote about earlier this week. Except for the zucchini, which was reserved for the best brownies in the world, which I will tell you about next week.
  • Cauliflower: I admit to having rarely encountered cauliflower except at salad bars. I tried this Cook’s Illustrated roasted cauliflower recipe¬†I found at Food Lush, adding in the optional chili powder for a little pizzaz. It was edible but uninspiring, and the leftovers were absolutely off-putting (I’m pretty sure leftover roasted cauliflower is the scent they add to natural gas so customers know when they have a leak). I’ll probably just wash, chop and save it for salad next time.
  • Broccoli: I think this was the first head of broccoli I’ve ever eaten that didn’t come from the grocery store. The fresh flavor was amazing. I ate some straight off the stem while I was prepping my photo, and the rest was truly the guest star in our stir-fries, outshining the protein and all other veggies.
  • Leeks: I am again perplexed by leeks, since I never really encountered them before. I used them as a substitute for shallots in the Baked Penne with Squash, Tomatoes and Basil, and they¬†definitely added a bit of bold flavor.
  • Cucumber: I forgot I had a cucumber in the crisper. I should probably slice it up for salad.
  • Green tomatoes: I have never understood the appeal of green tomatoes. Even when I’ve had really good fried green tomatoes, I found myself thinking, man, if only these had stayed on the vine a little while longer, I could be having an awesome sandwich. I put these aside in dismay and then wrapped them in a newspaper a couple of days ago in hopes of turning them into real tomatoes. I should probably go check the cool dark closet to see if they’ve transformed.
  • Chard: I have neglected my greens, yet again.
  • Basil: I used a lot of the basil in the Baked Penne with Squash, Tomatoes and Basil, and chopped up the rest for salads.

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