I feel like I’ve been an unwitting contestant on Iron Chef: CSA for the past week, trying to use up my box of picked-for-me produce. Some things have been great. I made the basil into a pesto, roasted the cherry tomatoes, and tossed the whole kit and caboodle together with some pasta and black olives. The Kentucky Wonder Beans were delicious in a Chinese stew I made with some potatoes I found in the cupboard and a few mushrooms who were just waiting to fulfill their dinner destiny at the bottom of my crisper. Of course, I failed at taking photos of either dish, but I promise to make the stew in a few weeks and share it with you. I would make it again next week, I loved it so much, but I think Rich would prefer a little more variety on his plate.
And then there were the four poblano peppers and the butternut squash.
By some miracle, I came across this recipe off a blog I read about in this New York Times article about a doctor who believes eating well is essential to being well. It looked easy enough, and I had everything the recipe called for in my pantry — quinoa, pecans, and dried cranberries. I had stock hanging out in the fridge, and I ignored the call for non-fat sour cream, which is how I usually deal with dairy in recipes. It sounded easy enough.
But it was a DISASTER. The poblano pepper skins did not peel as easily as the words on my screen said they would. And, it burned. A lot. Now I know I should have known better and used latex gloves to peel the peppers, but honestly, um, yeah, I don’t have any lying around my kitchen because a. I am not a surgeon, and b. really spicy things hurt my tummy, so owning a box of latex gloves seems silly. (Of course, I also received a set of steak knives as a wedding present, but I digress) So the skins didn’t peel right, the seeds burned my fingers, and the pepper just kind of fell apart in the process, making them impossible to stuff. Then I had a bite of one of the roasted peppers and thought, oh uh, I have to eat four of these? I could barely swallow a bite of one, they were so hot. In true Iron Chef fashion I made do with what I had and added some of the poblano peppers to the butternut squash sauce, in lieu of flavor from the non-fat sour cream. I sauteed up the bunch of kale and placed it atop the quinoa mixture and sauce.
And, well, it was a pretty crappy dinner. It just wasn’t very good.
I didn’t bother signing up for the CSA box this week. My body can’t handle apples, pears, carrots or super spicy things — what I am going to do with with SIX habenero peppers, let alone another bunch of carrots, a half dozen apples and an Asian pear? I would love to get all my produce from a CSA, but it actually turned out to be a wasteful experience for me. I guess other CSA participants have no food intolerances, but I do. What I’m trying to say is, even though I would love to support the farmer, and be with him through floods and tomato blight, I can’t actually eat most of the produce he produces. When I have to give away half my CSA box, I’m not saving any money, I’m wasting the farmer’s time by not using his food he’s worked hard at growing, and then I still have three or four nights of dinners I need to find food for. I guess I do need a little more choice when it comes to what I put in my body.