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September 24, 2007
Winter csa 2007 1st week
We are so happy to see so many of our csa family members back this winter and welcome to our new family members. This is what is in the boxes this week.
Small: 1/2 lb Salad Mix, 1 bn Carrots, 1 bn Collards, 1 bn Red Torpedo Onions, 1 hd Tendersweet Cabbage, 1 Cucumber, 1 lb Potatoes
Medium: 3/4 lb Salad Mix, 2 bn Carrots, 1 bn Collards, 1 bn Red Torpedo Onions, 1 bn Chioggia Beets, 2 Cucumbers, 1 hd Romanesco, 2 lb Potatoes
Large: 1 lb Salad Mix, 3/4 lb Spinach, 2 bn Carrots, 1 bn Collards, 1 bn Red Torpedo Onions, 1 hd Tendersweet Cabbage, 3 Cucumbers, 1 hd Romanesco, 2 lb Potatoes, 1 lb Romanos
Carrot Patties recipe
I made these two nights ago and they were delightful! Carrots and potatoes seem like an unlikely combination when mixed together, but I am obviously very wrong. It goes without saying that everyone loved your carrot patties.
I added extra black pepper and margarine, a little white pepper and a dash of cayenne and paprika.
1 1/2 cups cooked mashed carrots
1 cup mashed cooked potatoes
2 tablespoons melted butter or margarine
1/4 cup grated parmesan cheese
1/4 cup chopped fresh parsley
2 tablespoons dry breadcrumbs
1 egg yolk
1/2 teaspoon salt
1/8 teaspoon ground black pepper
All-purpose flour
Hot vegetable oil
Combine first nine ingredients, mixing well. Shape into 8 patties and dust each lightly with flour. Fry in hot oil until browned on both sides; drain on paper towels.
Serves 6 to 8.
Romanesco with Gargonzola
Preparation Time: 10 Mins
Cooking Time: 10 Mins
Serves: 4
Ingredients
1 romanesco, cut into florets
1 tsp plain flour
1/2 cup Gorgonzola cheese, diced
1/4 cup milk
3 tsp butter, softened
2 tbsp brandy
1 tbsp toasted cumin seeds
salt & pepper
Instructions
This recipe is for all those blue cheese lovers, and for those who want to try a variant to the normal cauliflower cheese! Put the romanesco in a saucepan, add cold water, the flour and a pinch of salt and bring to the boil, then simmer for 10 minutes until just tender. Drain and place on a warm serving dish. Meanwhile, put the Gorgonzola, milk, butter and brandy in a blender, add salt and pepper to taste then process until smooth and combined. Spoon the mixture over the romanesco, sprinkle with the toasted cumin seeds and serve immediately.
Posted by Christine at September 24, 2007 09:48 PM
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