Fresh from the CSA... ignore the plastic bag.
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.
What do you do when half your CSA makes you sick?
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.
Trust me, it looks a lot better than it tasted.
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.
Perhaps a CSA is just not for me.
Cheap Beets 