Saturday, January 19, 2013

Beets, Leeks, and Brussels Sprouts

For seven months we've been subscribing to Talley Farms Fresh Harvest Community Supported Agriculture (CSA).  For $24 per week we get a variety of local, farm-fresh, seasonal fruits and vegetables.  This weekly produce box has changed the way we eat.  Which changes the way we live.

Sure it's good for you and it's healthy.  But what do I do with a leek?  Or spaghetti squash, poblano pepper, purple carrots or kale?  These items (and more) have never been on my shopping list: radishes, kiwi, butternut squash, baby bok choy, and cilantro.  Did I already say leek? 

It's made us, forced us, to be more adventurous with our food.  We try new recipes and try out new ways of cooking the usual vegetables.  Especially the winter veggies: cauliflower, broccoli and Brussels sprouts.  Who would've thought a hot cast iron skillet, olive oil, a sprinkle of Hawaiian sea salt and a squeeze of lemon would miraculously turn these boring veggies into something entirely different and delicious.  Carmelized and tangy with a tinge of fat and salt.  No leftovers when prepared this way!

Not everything has been well received.  We get too many green onions but the Goaty Boys seem to enjoy it and we're not too bothered by their onion breath.

And beets - red beets and gold beets.  The Man didn't care for them.  I tried boiling, roasting, and hidden under a layer of feta cheese.  He still didn't care for them.  Luckily, I give them to a co-worker whose family loves them.  Her husband calls me, "The Beet Lady", and in trade has her bring us samplings of his Game meat (elk and venison) and Lebanese cooking.  Interesting and delicious.

 Mountain bread, green olives, fava bean salad, hummus, and zatar with our CSA produce