Are you part of a CSA? For a long time I contemplated how I could justify or make a CSA work for me. Being a single 20-something who can’t eat an entire box of apples in a week, I was worried about the amount of food I would be signing up for. I know that some people will share a CSA portion, but I have never lived close enough to people I know to suggest it. Also, I have heard horror stories of people having to drive an hour away during the week to pick up their box. [Ain’t nobody got time for that!]
Anyway, when I heard about Washington Green Grocer I was so excited to try them out. They offer so much flexibility from the delivery schedule to the portion to the type of produce you are getting. A little while ago I signed up for a single box with mixed fruit and veggies to be delivered every other week. I just got my first box and was so excited to try everything out!
The box had apples, cantaloupe, cherry tomatoes, potatoes, green beans, acorn squash, spinach and carrots. I likened myself to a participant on Chopped yesterday and made quick use of all these items in a few dishes.
Rosemary Acorn Squash Bread
- 2 eggs beaten
- 1/3 C olive oil
- ½ C almond milk
- 1 acorn squash (about 1 ¼ C pureed)
- 1 C oat flour
- 1 C 100% whole wheat flour
- 1 T baking powder
- ½ t salt
- 1-2 T brown sugar
- 1.5 T fresh rosemary chopped
- Pepitas (optional as topping)
Preheat oven to 400 degrees F. Cut open the acorn squash and scoop out the seeds. Drizzle the insides with olive oil and place cut-side up on a baking sheet in the oven to roast. It will take about 40 minutes to roast the squash, but this can vary based on the size so make sure to check. You want the squash to be a very soft consistency. After you take the squash out of the oven, reduce the temperature to 350 degrees F. Once it has cooled, scoop the flesh away from the skin and place in a food processor. I like to blend it with the almond milk and olive oil to make sure that I have a smooth consistency free of lumps. I then transfer that mixture from the blending device (food processor would probably be the best) into a new bowl with the two beaten eggs. In another bowl mix the flours, salt, sugar and rosemary. I like to use oat and whole wheat flower here, but you can play around with whatever flours you like. Pour in the wet mixture to the dry and stir until just combined. Next pour that mixture into a greased loaf pan and cook for 60-75 minutes or until a knife inserted in the center comes out clean.
This bread is very moist, just the way I like it! If you like your bread without so much heaviness I would reduce the amount of squash and oil by just a bit. Although I didn’t add it, nutmeg would be a nice warm flavor to add with the dry ingredients.
Spinach, Carrot Quiche with Rosemary Almond Crust
- 8 eggs
- 1 bunch spinach
- 4 carrots
- 3 cloves garlic
- Swiss cheese
- 1 egg
- 1 C almonds or almond flour
- 1 C oat flour
- 1.5 T rosemary chopped
- 1 t salt
- 1.5 T olive oil
- Water as needed
Preheat the oven to 350 degrees F. In a high-speed blender add the almonds and oats and blend until you have a fine flour. Pour the flour into a bowl and add the rosemary and salt. Once the dry ingredients are mixed well add in the egg and olive oil. Stir this until you get a cookie-dough texture. If your dough is too dry add in cold water a tiny bit at a time until you reach the correct texture. Press the dough on the bottom and sides of a 9” pie pan and bake for about 15 minutes.
In a sauté pan, heat a little bit of olive oil with 3 cloves of minced garlic. Once the garlic is very lightly browned – too brown and it gets bitter – (and smelling AMAZING) add in the bunch of chopped spinach just until slightly wilted. Turn off the heat and place the garlic and spinach in a bowl to cool off. In the meantime, whisk together the 8 eggs. At this time you CAN add a bit of cream if you would like, but I am telling you—it isn’t needed! Chop or grate the carrots and swiss cheese and add these to the egg mixture. Once the spinach and garlic is cool, add this as well. Don’t forget the salt and pepper.
Once the crust has cooked/cooled and the egg mixture is complete, pour the egg into the shell. Bake this at 350 degrees F for around 30 minutes or until the middle is set. It can be deceiving with the cheese so keep that in mind!
Mustard Potato Salad
- Your favorite mustard, doesn’t matter what kind
- Good quality olive oil
- Optional: white wine vinegar
- Cherry tomatoes
- Fresh green beans
- Optional: white beans, lentils etc.
Start by pre-heating the oven to 450 degrees F and washing all your produce. Cut the potatoes into small bite-size pieces and place on a baking sheet. Drizzle with olive oil, salt and pepper and place in the oven for however long it takes them to crisp up. In a bowl, wisk together equal parts mustard and olive oil. (note: this will depend on the type of mustard—you may need to use a little more if you have a mild mustard) I didn’t do this, but I think it would be nice here to add a bit of white wine vinegar or lemon juice unless you have a very acidic mustard. Taste and adjust. Cut the cherry tomatoes in half and add to the bowl. Pinch off the ends of the green beans, break them into bite-sized pieces and add them to the bowl. Once the potatoes are finished add them to the bowl and mix well. Unless you want to add white beans or a grain, you are done!
I can’t WAIT to get my next box 🙂