Category Archives: food

Final CSA Pick–up for the year

It was a sad day today when I realized that it was my last CSA pick up at the Ann Arbor Farmer’s Market. I’ve been pleased with my experience with the Our Family Farm, LLC Community Supported Agriculture program. I haven’t been able to eat all of the food in a timely fashion, but I like the fact that I know exactly how many people have handled my food.

I’ve been planning a big wrap-up post to summarize my experience and draw conclusions if it was good value for money. Watch for that post. I’m sure that you are all thrilled that I have to stop making lists of food and actually blog about something meaningful instead. 😉

Anyhow, here’s my last take.

1- 1 dozen eggs
2- 1 sweet lightning squash
3- 1 butternut squash
4- 2 decorative gourds
5- 1 head of lettuce
6- 1 baggie of arugula
7- 2 ears of decorative Indian corn
8- 10+ radishes
9- 4 carrots
10- 1 bunch of curly kale
11- 1 bok choi
12- 1 giant stalk of Brussels sprouts
13- 2 apples leftover from a Halloween party (not kidding here!)
14- 1 cabbage
15- 2 crowns of broccolli
16- 1 quart of potatoes
17- 1 bunch of turnips

I think that’s all of it. I’m not sure though. I did pass over an additional two decorative pumpkins.

Guess what I did today

Well, did you guess?

If you answered pretty much nothing, you’d not be far off. But I did do somethings. Like go pick up my latest CSA farm share. Which was delicious looking…

Here’s the take:

1- 1 dozen eggs
2- 2 more honey bears
3- 2 decorative gourds
4- 1 bunch of arugula
5- 1 acorn squash
6- 1 bok choi
7- 1 bunch of small turnips
8- 1 quart of potatoes
9- 1 sweet lightning squash
10- 1 onion
11- 3 carrots
12- 1 carving pumpkin

While at the farmer’s market, I also paid for a Thanksgiving turkey. Locally raised, none of that crazy breeding, and probably twice as delicious. I’m excited, although it will probably be on the smaller side. We’ll see.

I also ran 9.5 miles according to my iPod. I’m not sure if I believe it or not. I was supposed to run 8 miles, so I spent some time over at, trying to figure out how to stretch 8 miles out of my usual suspects. I finally settled on this run:

As you can see, the distance is clearly 7.65 miles. That didn’t phase me because there’s a delightful little back trail through the neighborhood that adds about half a mile to most of my runs anyhow. So I finally got myself ready to go (I had been putting off the run all morning, rationalizing that it was too cold still, and somehow decided that downloading Dr. Mario to the Wii was a good idea instead of running, even after I’m all dressed and stretched… It was a rough morning, I guess.)

It was a beautiful day for running! The roads that I chose were mostly dirt (I honestly didn’t know there was so much dirt road so close!), and they were lined with trees in color. I agree, Elizabeth, wonderful time of year! I did end up choosing a good temperature to run in.

However, my iPod announced that I had completed my 8 miles at a point in my run where I knew I still had over a mile to go. That was a little weird. I decided to keep going, since I’d been at it for over an hour at that point.

At the end of the run, my iPod showed this as my final score:

So which was it? 9.67 or 7.65. The world may never know. My iPod isn’t exactly accurate, but I don’t think that it would be off by a mile and a half either. The funny thing is that MapMyRun and my iPod agreed on the length of my other favorite runs. Who knows? Maybe Steve Jobs does.

Oh, and as a little challenge for my blog readers, I left something aside from the eggs out of the picture above. Can you figure it out?

Bi-weekly Veggie Fest #9

The season seems to be wrapping up. I’m guessing we’re in for a lot of winter squashes and pumpkins in the next few weeks, but not much else. The pickup this week was full of peppers, including one that I’d never heard of before, the Joe Pepper. Hmm.. no idea. The picture above is the board that hangs in the cow-print tent each week. It shows which items and how many are available for each share.

Here’s the take this week. I forgot to weigh it:

1- 2 honey bears from the farm beehives. (Mmm… fresh honey!)
2- 1 Sweet Lighting squash

3- 1 quart of potatoes
4- 1 squash (I chose Zucchini this time)
5- 1 eggplant
6- 1 onion
7- 4 banana peppers
8- 2 bell peppers
9- 1 Joe pepper
10- 6 jalepenos
11- 2 chili peppers
12- 1 dozen eggs

I spent way too much time at the market yesterday. In addition to my CSA box, I was looking for secret ingredients for the Hill Street Hoedown chili cook-off this weekend. Take note, Elder’s Quorum Presidency. You’ve been warned. 😉

“It’s not a casserole, it’s an oven omelet”

I’m about to share another recipe, though I promise that this blog is not a food blog. I promise! I took an oven omelet (definitely not a casserole, Jessica ) over to Adam’s Alliterative Birthday Breakfast Bash this morning, and someone asked for the recipe. It really wasn’t that difficult to make, and it makes a great take a dish to share kind of recipe because it can be served at most any temperature.

I’ve put the full recipe that I was riffing on in the first comment, so as not to take over the screen space. The basics of the recipe is that you take a vegetable saute and cover it with an egg, milk, and cheese custard, and bake it in the oven at 350 degrees for 45 minutes, the first 30 covered with foil.

For my saute, I used three peppers (1 red bell pepper, 1 orange banana pepper, and a bit of jalepeno pepper), onions, yellow zucchini, garlic, and 1 fresh tomato. I seasoned with salt, pepper, and Mrs. Dash. I used 6 eggs instead of 5 like the recipe called for, but like I said, I was riffing off of the recipe instead of following it. It seemed right at the time. Many of the ingredients came from my CSA, which made them even more delicious!

Check the full recipe in the comments. And remember, it’s not a casserole. It’s an oven omelet.

Mingle Dish – Baked Garbanzos with beans

I got a lot of compliments on the mingle dish tonight and wanted to share the recipe. Really, the secret is the tomato sauce. You could probably get away with doing anything with this sauce and it would be great. By the way, this was the solution to my tomato problem of a few weeks ago. 😉 Clever, huh? So it’s another food / recipe post on my blog. You can just skip it if you want (but you’d be missing out on some tasty food!)

This is all from Mark Bittman’s book: How to Make Everything Vegetarian, which has become my favorite cookbook of all times.

The base of the recipe:

4 cups Garbanzo Beans
1 recipe Spicy Indian Tomato Sauce (warmed)
1 1/2 cups cheese (The recipe recommended fresh cheese, I used mozzarella)
3 Tablespoons butter
1/2 cup cilantro (which I forgot to put on)
Salt and pepper to taste

Grease the pan you are cooking in with a little of the butter. Layer on the sauce, then the beans. Insert chunks of cheese into the layers, and lightly salt and pepper. Pour the remaining (melted) butter over the top. Bake at 400 degrees for about 30 minutes, until the beans and the cheese are a little browned. Garnish with a little more pepper and the cilantro.

Here’s the good recipe: And seriously, you could use this to fill donuts and it would be good. 😉 Ok, maybe not donuts… But this sauce is Amazing!

See my notes afterwards. I’ll explain some how I did it, because I didn’t quite do it the same way. It’s not a difficult recipe, but it does require some chopping and paying attention to it on the stove.

Spicy Indian Tomato Sauce

Makes 2 cups.

4 T butter or 1/4 c neutral oil, like grapeseed or corn
1 medium onion, chopped
2 cloves garlic, minced
one 1-inch piece ginger, peeled and minced
1 T minced fresh chile or hot red pepper flakes or cayenne to taste
2 T garam masala or curry powder
1/2 t chili powder
large pinch sugar
2 c chopped ripe tomato (about 1 lb. whole), preferably peeled and seeded, or drained canned tomatoes
1/2 cream or coconut milk
1/2 c chopped fresh cilantro leaves
1 t cumin seeds
1 t mustard seeds

1. Put 3 T of the butter or oil in a deep skillet over medium0-high heat. When the butter is melted or oil is hot, add onion, garlic, ginger and chile. Cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garam masala, chili powder and sugar and sprinkle with salt and pepper; cook and stir until spices become fragrant, a minute or two more.

2. Add tomato and cook, stirring frequently, until it starts to release its liquid, about 3 minutes. Add the cream and cilantro and keep cooking and stirring until the mixture comes to a boil.

3. Turn heat down so the sauce bubbles gently and cook, stirring occasionally, until the tomato breaks up and the mixture comes together and thickens, about 30 minutes. Taste and adjust seasoning. (The sauce may be made ahead to this point, cooled, covered and refrigerated for up to 3 days. Reheat gently before proceeding.)

4. Put remaining butter or oil in a small pan over medium-high heat. When the butter is melted or the oil is hot, add cumin and mustard seeds and toast them until they begin to pop. Spoon over the sauce just before serving.

My notes:
– I didn’t do the toasting of cumin and mustard seeds this time, but it’s a nice addition.

– Garam Masala is an Indian Spice which I still haven’t really found in the stores I frequent. Fortunately my recipe book (see above) has a recipe, which shows its about equal parts cumin and cinnamon, plus some other exotic spices. I just threw in equal parts cumin and cinnamon, and to be on the safe side, some curry powder I had laying around. It tasted just fine.

– The fresh ginger is great! The first time I tried it, I left the pieces a little bigger, which added special pockets of flavor. This time I minced rather finely. (I didn’t ever get a ginger chunk, as I didn’t get very much to taste.)

– I didn’t have any cream or coconut milk, so I used some of the plain yogurt I had laying around. It added a touch of tanginess.

– Through the full cooking time I thought that the sauce was too liquidy, but it came together right at the end after I turned the heat off and was the right consistency, something like a very chunky spaghetti sauce.

– I went a little overboard on the jalepenos, in my opinion, but you can vary according to your taste. Many of the people at the mingle liked the heat where it was.

CSA Pickup #7 – Tomato time

Time for another list of food. I’m still not sure what I’m going to do with all 21 pounds of this haul. Lots of tomatoes and peppers makes me think of chili, but maybe not… We’ll see. Here’s the list and the photo:

1- 3 Zinnias
2- 1 Cucumber
3- 1 quart of potatoes. Again I chose mostly small potatoes. I guess I need to think about a roast.
4- 2 squash. I chose 1 summer squash and another yellow zuchinni.
5- 12 slicing tomatoes
6- 1 quart of roma tomatoes. (Upwards of 10 romas, haven’t really counted).
7- 2 eggplant (one very delicate white and purple, the other traditional. The farm appears to be having a bumper crop of eggplant this year. The tubs were overflowing with eggplants to choose from.)
8- 1 dozen eggs
9- 1 muskmelon, which I think is kind of like a cantelope.
10- 4 ears of corn. mmmm… corn…
11- 1 large bunch of small green onions
12- 1 bell pepper
13- 2 jalepeno peppers
14- 2 chili peppers
So there you have it, posed vegetables and another list. If you’ve got recipe suggestions that will eat up a lot of tomatoes, shoot them my way! I continue to be very impressed by Our Family Farm, LLC. I’m glad that I chose them as my CSA. The quality of the food is wonderful.

Our Family Farm, CSA Pick-up #6

Cherry tomatoes!
Originally uploaded by C.P.Storm

So good news/bad news. I’ve got actual pictures of my pickup this week, posing gently with some of my cookbooks. Unfortunately, when I mailed my preferred camera back for a warranty repair last week, I sent the cable for my big camera. So now I have a mismatched cable! If I can figure out how to get the pictures from my card without a cable, I’ll add them.

I wondered how much food I was getting, so I actually broke out my scale. Turns out I’ve gained a little weight (no surprise there, stupid PD finance) and I got 11.4 pounds of produce today, excluding the extras I picked up while I was at the market.

Here’s the take this week.

1- Two egg plants
2- Two summer squash
3- One smallish bunch of swiss chard
4- 1 pint of new potatoes (I think it was a pint, maybe it was a peck… I don’t know!) There were a lot of potatoes, of all sizes, but I went with the new potato size.
5- One yellow zucchini
6- Four slicing tomatoes
7- 1 pint of cherry tomatoes (which I am so excited about! The last batch was just so flavorful, all seven of them.)
8- One banana pepper
9- One chili pepper
10- Two jalapenos
11- One dozen eggs

There was also an onion available, but I forewent it. They were looking kind of scraggly, and I’ve got too many onions right now anyhow.

I also picked up a bunch of basil for $0.50, a cuke for $0.50, and a pint of early “Snow Apples” for two bucks. I had never heard of Snow Apples, and I’ve been looking for something to use in cabbage and apples. I stopped and they gave me one to taste that they couldn’t sell because of bird pecks on one side. It was quite delicous, so I ended up buying them.

So apparently, this has turned into a food blog… Guess that tells you where I’m at these days. 😉 I’ve got a surfeit of vegetables right now. I ate out way too much last week because of various outings and happenings, and had very little chance to cook. I’m thinking of taking a double share to the Mingle tomorrow, just to reduce the number of vegetables taking over my house.

I’ve got several half-written posts lying about, so look for them before too long.