Coonamessett CSA Week 7

Submitted by Liz Novak on Mon, 08/01/2016 - 23:36

Last week my CSA from Coonamessett Farm came with blueberries, leeks, bok choy, garlic, carrots, zucchini, green beans, turnips, pineapple sage, and leafy greens. Here’s how I ate my way through it.


Blueberries

I love baked brie. Brie melts nicely, pairs well with fruit, and tastes even creamier with buttered dough. It’s also a great dessert to make ahead of time, and stick in the oven during dinner. I baked this one with a boiled filling made with my blueberries from the farm and some honey. Then I layered butter and phyllo dough around the cheese and filling. I plan on posting the full recipe soon!




Green beans + Greens

These beans were so sweet, and paired well in an Italian salad with corn and gorgonzola. We steamed the beans and grilled the corn before mixing everything together with Newman’s Own light Italian dressing. My friend Meagan and I like to call the place where you’re eating Newman’s Own while watching one of his movies "the zone". The Newman zone. Well Megs, this was a great one to get in the zone with. (If you're a Paul Newman fan too, take a look at Meagan's Pinterest.)


Garlic + Carrots

These saffron seafood packs were quite a little treat. Easy to make but full of complex flavor, I recommend making these if you want an easy way to the flavors of bouillabaisse. The recipe is available here.


Zuke

Giant zucchinis! These things were larger than infants. A couple friends suggested that I try zucchini bread. Having zero experience making something like this, I followed Betty Crocker’s recipe, only I subbed olive oil for the vegetable oil. These little loaves were soft and moist in the middle, much like pumpkin bread. Breakfast has been great in the house!


Bok choy

I had a leftover cod filet that didn’t get used in the saffron seafood packs I made earlier, so I marinaded it in miso, ginger, and sesame oil before stuffing it in the bok choy and grilling it. The cod was super juicy and flavorful, protected and steaming in the leaves. Then I cut it all up and ate it like a salad.


Turnips

I didn’t get super creative with these. I just wanted a snack one day and roasted them with some salt and pepper.


Leeks + Pineapple Sage

Last week we went to the Port Bistro in Kingston and I had some of the best soup I’ve had in awhile. Their corn and shrimp bisque was rich and slightly sweet. I would have licked the bowl if we weren’t out. After this I sought out making my own shrimp and corn bisque. I flambeed the shrimp shells, celery, and onions before boiling it with tomato paste, sage, water, and leftover corn cobs to make a rich corn and shellfish broth. Then I made a flour and butter roux, sautéed the leeks and corn kernels, and then added the shrimp. After this was all cooked, I pureed everything together. My boyfriend thought I was crazy for not posting it as a recipe, but he also didn’t try my soup at the restaurant. I plan on changing the amount of roux next time, and playing with some spices to perfect the recipe before posting it fully.



Looking forward to next week!

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