It’s been awhile since I’ve really gotten down to business with my CSAcation. My continued efforts to learn about what food is in season, locally, at any given time in the year, and to learn how to prepare that food in a way that’s delicious and doesn’t rely too heavily on bacon (it’s about balance; I’m working on it), has taken a hiatus for the past few weeks as the semester has gone into full-blown midterm crazy. Plus Amanda went out of town, which meant that instead of being sensible, I snacked on candy for most of the day, and for dinner, to wash away the wounds inflicted by students that day, I drank a glass of wine, ate leftover pizza, and watched four hours of 30 Rock streaming on Netflix while snacking on fistfuls of candy corn.
She’s home. I’m safe. I had a salad for lunch. I’m drinking water. My stomach is working on forgiving me.
So today when we picked up our CSA from Five Points Farm Market, I vowed to get back to my CSAcational goals, to remember my endeavor, to try and live a bit more healthy (particularly to compensate for the Leftover Halloween Candy Brownies I posted about yesterday). As a way of maintaining my resolve, I’m setting CSAcation Intentions.
This week, we received the following items of produce, and I’m working up some ideas of what to do with them.
We made broccoli-chicken pasta with alfredo sauce last week, which was fantastic, but this week, I think I’m going to try oven-roasting it with lemon and freshly grated Parmesan.
pink lady apples
I love Pink Lady apples. They are probably one of my top five favorite apples, so I believe these will likely just go to school with me for lunches, and we’ll probably cut some up to go with breakfast in the morning.
I tried oven-roasting green beans for the first time this past week with golden and green beans with cherry tomatoes. It was fantastic; the beans stay nice and crisp, and the flavor was fantastic.
white button mushrooms
Oh, button mushrooms. You crazy little fungi. Here’s the deal. Amanda’s not into mushrooms, and while I love portobellos or oyster mushrooms, a white button mushroom just doesn’t thrill me much. But I could always saute them up with butter and onions and put them over a nice steak, or a pork chop seasoned the right way. There’s hope for these little mushrooms after all!
I think these will likely get sauteed with olive oil, garlic, salt, and pepper. Maybe a dash of sugar to combat the mustard-kick. Hmm… I wonder if you can make mustard chips? Like kale chips, but mustardy.
I’m back on the wagon, people! Time to balance the candy with some veggies, so I can give up my AlkaSeltzer habit and live like a normal person.