Coonamessett CSA Week 10: Liz Burns Things

Submitted by Liz Novak on Tue, 08/23/2016 - 22:36

Every week I pick up a share of food from Coonamessett Farm, and this week I made a lot of mistakes. I burned squash. I burned zucchini. I burned green beans. I also made a bad tomato sauce (how does that even happen?). Luckily there were a few redemption moments via some tuna tartare and fresh lobster rolls.


Squash Failures

I was really excited about the idea to make lasagna in mason jars. They were going to be cute, convenient, and healthy. I started by using a mandolin to thinly slice my squash. Then I started making a fresh sauce with some tomatoes I got at the local convenience store. Turns out they had gone bad. After going to work, going to the store, and already starting cooking, I was pretty frustrated that I didn’t have any canned tomatoes or sauce as a back-up.

Thinking I was clever, I decided to dip the slices of squash in cream, and then a mix of parmesan and breadcrumbs to make some baked squash crisps. Look how forgetting about them in the oven turned out:


Green Bean Foundering

Garlic Jam was just weird enough that we had to buy it when we saw it at a local church yard sale. Turns out it’s pretty awesome on meat. We just glob it on whatever we’re grilling about 5 minutes before it’s time to take it off the heat. This week I slathered it on the beans and left them on the grill long enough to blacken and to ruin my grill basket. Even after a day of soaking, the basket could not be saved. I couldn’t be bothered with it any longer and tossed it. Good riddance.




Sage + Garlic Undocumented

Okay so this wasn’t really a failure other than not getting any photos of the finished food. At a friend’s patio party, I brought a bunch of steamers in a pot, along with the sage garlic butter from my steamed clams recipe. Before doing anything with these soft shell clams, I let them soak in salt water for a while so they spit out any sand. By the time we actually steamed the clams, it was too dark for decent photos so this will have to do as documentation:



The recipe is available here.

Zucchini Literally On Fire

I also brought some mako shark and zucchini skewers to the same patio party mentioned above. They were marinated in a recommended tequila lime sauce from the Clam Man market where I bought the fish. The sauce was on point, spicy, and sweet. The only problem was that we put these on the fire, and the fire engulfed the skewers. They were over charred and I brought them home in shame for reluctant packed lunches.




Lobster Roll Redemption

I was feeling pretty lousy about my cooking at this point in the week, but then we caught a couple lobsters! The farm share included green onions, which are an ingredient in my lobster roll recipe.





The recipe is available here.

Tuna Tartare Satisfaction

I also used the green onions to improve my tuna tartare recipe. The best part about making the tuna was that my friend Olivia was visiting, and the food prep was so fast that we got to spend most of the midday light on a tube ride down the bay.

The recipe is available here.




Seaweed Salad Slime

Loving the Asian flavors in the tartare, I made a seaweed salad. I just slice cucumber and allow the water to be pushed out with some salt. Then I blanch the dried seaweed, chop the cucumber and some green onions, mix it all together, and drizzle some oil, vinegar, soy, and sesame seed on there. Unfortunately, this time I overcooked the seaweed, and the thing was slimy. It’s still in the fridge, sitting in a bowl of resistance from being tossed.




Beautiful Beet Mediocrity

This salad looks amazing and Colorful. It was okay.


Pickle Continuance

Loving the pickles we made last week, I did a similar recipe this week. 1 smashed garlic clove, 1 teaspoon dill seed, and ½ teaspoon dill weed went into each jar. Then I sliced the cucumbers (the short way since I did it the long way last week), dumped them in the jars, and added the boiling liquid made of 1 part water and 1 part vinegar. I can’t belive pickle making is this easy. After all of the food accidents throughout the week, I didn’t even bother trying to process these and remove all the air bubbles. I just put them in the fridge and we’ve already started eating them.







Looking forward to next week’s food from the farm. It’s been a roller coaster this week.

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