Food geekery coming up!
With 2 days to go until our next truckload of veggies from the farm and almost everything eaten and/or incorporated into a dish, here is an accounting of what we did with this week’s allotment.
We received:
3 quarts of strawberries
4 fennels
4 beets (with greens)
2 garlic snapes (no, NOT an allusion to Harry Potter! They look like long green worms, which is why we ended up with them in the first place. I had no idea what to do with them but Eliza was captivated and insisted that we bring some home with us.)
Bag of arugula
Bag of chard
Giant lettuce
Half head of Chinese cabbage
2 small baby bok choys
8 Asian turnips
2 yellow squash
2 zucchini
1 kohlrabi
3 radishes
First, I made a stir fry with the chinese cabbage and baby bok choys — the flavors and textures of the two greens contrasted nicely. I added (non-farm) carrots and tofu, both of which Eliza likes (she won’t have anything to do with greens, which makes her beloved miso soup a fishing expedition for me as I spend the first 10 minutes of any meal at the Japanese place picking out the seaweed), tossed the whole thing in a sweet and sour glaze, and called it a day. Very tasty.
For dessert, I made Eliza a strawberry shortcake with a tiny pre-made angel food cake and local ice cream. Predictably, she ate the cake and the ice cream, but not the strawberries. I did, though, and they were delicious.
I drug out an old recipe for a blueberry cake, swapped out diced strawberries for the blueberries and healthied it up a bit with whole wheat flour, and ended up with a delicious coffeecake for breakfast of which Eliza ate copiously, not realizing that the moist, yummy flavor was FROM A PLANT.
Saturday morning, I melted some white chocolate in a doubleboiler (with some half and half) and we dipped strawberries, then rolled them in dark chocolate chips for dessert the next evening.
For dinner that night, I cut up the snapes and used them in place of garlic to make a vegetable broth (I also added in the remainder of the thyme and sage from last time’s allotment), then added diced tomatoes and tomato paste for a thin tomato soup. I topped it with a handful of arugula and home-made Parmesan-cheese croutons, which gave the whole thing a very hoity-toity sculptural restaurant-y look. Also, I want to marry arugula. Is that allowed?
The main course was a chick pea souffle, which did not souffler comme il faut, but was delicious nonetheless, with a sweet mustard sauce. I served it on a bed of arugula, with a side of sauteed fennel and roasted beets, tossed in more Parmesan. And then my eyes rolled back into my head and I died of Happy Food Coma, the end. That dinner was worth every bit of the effort I put into it, and everyone, including she who is suspicious of PLANTS, liked the chickpea souffle, and she even tried a beet. It is worth noting at this point that perhaps it is psychological, but I have roasted many a beet in my time, and none of them were this good; they were sweet but packed with flavor. Perhaps there is something to this idea that organic food tastes better.
And then I came back to life and had umpty-gazillion chocolate-covered strawberries. And then I died again.
Monday I ate the Asian turnips as a dipping vegetable with lemon-hummus, which is not a combination I ended up being that fond of — the bite of the turnips wasn’t quite the right complement to the hummus that I hoped it would be. They seem like such a good dipping veggie, though, that I am going to keep trying. I know cheesy is wrong for them, and I can’t see anything sour-cream-based working either, but there most be something out there that works. Suggestions appreciated.
I made salads with the giant lettuce, radishes and some (non-farm) peppers, which have been good so far, and will probably use the kohlrabi for that purpose tomorrow, although, since it is the size of my HEAD, it may take a few days to eat my way through.
Then last night, Eliza and I made black beans and rice, only we added in peppers (not from the farm), yellow squash, and the beet greens and chard. And then she asked for creamed corn instead and I gave it to her because hey, at least she requested a PLANT. I ate the beans and rice with a bit of pepper jack stirred in.
Has anyone noticed how Eliza hasn’t actually eaten any of these things I made with farm share veggies? Except for the soup (minus the arugula) and some of the yellow squash that she was convinced to try under threat of otherwise losing dessert privileges, the get-Eliza-excited-about-vegetables-and-fruits element of this whole thing has been a total failure.
Aside from getting organic veggies cheap (and having a reason to go hang out with our farm share buddy, A, once a week), part of my reason for doing this was the hope that being more involved in our food supply would spur Eliza to try some of the food. As excited as she is about helping me select our vegetables from the bins set up at the barn, and as delightful and delighted as she was about picking her 12-strawberry contribution to our 3 quarts, if it’s not melon or corn or carrots or possibly zucchini, she remains uninterested in eating PLANTS, god forbid
We’ll see what this week brings. The farm promises broccoli, peas and even cantaloupe for the coming weeks, and I am hotly anticipating an opportunity to make pasta with peas in cream sauce. I may even suspend the vegetarian thing for an evening, if I can find a pancetta that isn’t made from factory-farmed pigs. (Yep. Still reading Omnivore’s Dilemma.)