CSA Week 10 / Week 9 Wrapup

CSA Week 10:

• Green Beans
• Turnips
• Avocado
• Bell Pepper
• Starfruit
• Spring Onion
• Radishes
• Tomatoes
• Dill / Thyme
• Tatsoi
  

Last week we did a sortof Surf n' Turf one night with a nice steak, some stone crab claws that were on Superbowl sale, and green beans. Will probably do something similar with the remaining steak (we only used half a rib eye for the two of us), some turnip mash and green beans with dill.

The spring onion and probably bell pepper will go on the grill for Andouille Po-Boys for lunch tomorrow, as we have remoulade leftover and it's a brew-day.

The cabbage was a mystery. But with the dill and turnips we started thinking Scandanavian. So we'll be making a Lamb and Cabbage stew from Andreas Viestad's Kitchen Of Light. To this we'll make a colcannon of sorts with the turnips and cabbage and bake it on top like a Shepherd's Pie.

There will be a mid-week clearup stirfry, we still have last week's bok choi plus our own. The tatsoi are pretty tiny and sad, so they'll go in.

There will be a mid-week salad of some kind, with the radishes, radish tops, leftover lettuce, komatsuna, etc.


Leftover Wrapup:

We ended up making a big pot of Red Beans and Rice, using some of our homemade andouilles and tasso, some Trotter Gear, and some parsley and red bell pepper from the CSA share. To go with this we made Fried Green Tomato with the lone green tomato.

Fried Green Tomato(es)

Thickly slice your tomato(es). Make up a batter of about 2/3 cup flour and a cup of milk. Add a pinch of salt, pepper and cayenne. Whisk. It has to be fairly thick or the breading won't stick. In a second bowl put some panko. Heat a half inch of oil in a frying pan to 350, then dip the tomato slices in the batter, then the panko and into the pan. Minute and a half or so each side, keep finished ones warm in the oven. Serve with remoulade.

Remoulade

This recipe is based on the one from Jambalaya, the Junior League of New Orleans cookbook. Some recipes use a hard boiled egg and oil and vinegar. I just used mayo.

Whizz two garlic cloves and three anchovies in a mini-prep Cuisinart. Scrape into a bowl and add:

salt and pepper to taste
about 3/4 to 1 cup mayo (to taste basically)
1 T lemon juice
1/2 C ketchup
2 T Worcestershire
2 1/2 T Creole Mustard (I used stone ground though)
2 t Dry Mustard
2 t Dijon Mustard
1 T paprika (I accidentally used cayenne pepper, oops not paying enough attention! Less mead more attention... Made it wicked spicy and delicious though. Sometimes there are happy accidents!)

Mix and let sit to meld.

Verdict: Tasty in the extreme.

Canistels and Black Sapotes

We now have four ripe canistels and two black sapotes. Probably another round of Sapote Muffins. The canistels present another challenge, I'm not sure what I'm going to do with them. Don't feel like trying the ice cream again. I'm thinking a canistel cream pie of some kind?