Posts Tagged by carrots

Eat Your Veggies! Robert Treat Farm CSA Weeks 11 & 12

I know this is how nature works, but I hate that the best parts of summer come at the end of the season.  I wish all the awesomeness we’re getting now could last longer than just a few weeks!!  I’ve been making some wonderful eggplant parmesan, big salads and oh yeah, all those leftovers from my BBQ a few weeks ago fed us for quite a few days!

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Week 11 brought more lettuce, tons of ripe tomatoes, potatoes and onions.  I also grabbed one of the peppers from Keira to grill up for B…just because I can’t eat them doesn’t mean that he shouldn’t enjoy them!

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Week 12 brought more of my favorites corn, carrots and tomatoes, along with some gorgeous swiss chard and savoy cabbage.  I think I’m just going to juice the chard, but I’m not sure what to do with the savoy cabbage besides tons of slaws…any suggestions?   

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It was also a fruit week and I was stoked to get 2 of my favs…blueberries and peaches!

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I split a lot of the stuff with Keira since I knew we couldn’t finish 6 giant tomatoes.  She was excited because there were bonus hot peppers this week which her hubs LOVES.  I see a lot of spicy dishes in her future.

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Only 4 weeks are left of the CSA and sadly the Farmers Market ends next week 🙁  That means no more fresh fish on Wednesday and no more sweet treats like cupcakes or cannolis…well I guess for the second one it’s a good thing, my waist line will be happy.

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Robert-Treat-2014-Cannolis

Hope you’re enjoying the last of what the summer has to offer…it’s been a great year!

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Eat Your Veggies! Robert Treat Farm CSA Weeks 8 – 10

Ready for 3 weeks for delicious veggies and good eats?!  I missed out on week 8 since I was in California which is a bummer since it was full off beets, corn and local blueberries. Well Disneyland and the Games more than made up for it 🙂  

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Week 9 brought some new items and bunch of things I couldn’t eat like squash and cukes. I took home Yukon Potatoes, Lettuce, Broccoli and Purple Scallions.  

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Keira grabbed up the rest, along with some white pickling cukes which is apparently sweeter than the more traditional green variety.  And then she made pickles…YUM!

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Man I really wish I could eat those…I LOVE pickles!  I hate that cucumbers hate me.  Can’t wait to hear how they turn out.

Week 10 has been my favorite week so far.  Not only did we get the a bounty of summer’s best, but it was also a fruit week!  

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This basket was HUGE!  There were 8 ears of corn that I split with Keira and a huge bag of plums that we split as well. On top of that I took home the carrots, eggplant, cherry tomatoes and some of the other fruit.

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In our weekly email, there was a recipe suggestion for carrot top pesto.  Hmmmmm.  I’ve always just discarded carrot tops so this sounded like an interesting use for them.  I adapted the recipe a bit and was actually surprised at how good it turned out!  Here’s the recipe with a few changes:

Carrot Top Pesto
Yields 1
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Prep Time
10 min
Cook Time
2 min
Total Time
12 min
Prep Time
10 min
Cook Time
2 min
Total Time
12 min
Ingredients
  1. 2 cups lightly packed carrot tops that have been rinsed well and patted dry (discard the thicker bottom parts of the greens)
  2. 1 garlic clove, chopped
  3. 8-10 basil leaves
  4. 3 tablespoons walnuts, toasted
  5. 1/4 cup grated parmesan cheese
  6. 1 tablespoon fresh lemon juice
  7. ground black pepper and kosher salt to taste
  8. 1/4 cup water
  9. 1/4 - 1/2 cup extra virgin olive oil
Instructions
  1. Place all ingredients except for the olive oil and water into your food processor and pulse until you get a coarse paste. Slowly drizzle the water into the processor, then do the same with the olive oil as you pulse the pesto until you get the consistency of a coarse puree.
Notes
  1. The amount of olive oil will vary based on the consistency you want.
Adapted from Sarah McGovern (RAD Living)
Adapted from Sarah McGovern (RAD Living)
RAD Living http://www.rad-living.com/
I was surprised at how great this is.  Who knew?!?  I mixed the pesto with the tomatoes I had and some mozzarella for a delicious salad!

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Oh that delicious plate of BBQ up there?  The tomato pesto salad went great with a pork butt that I smoked and a cole slaw I made with the carrots, scallions and kohlrabi I had on hand along with some cabbage I picked up at the farm.  Can summer never end??

What goodies have you made lately?

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Eat Your Veggies! Robert Treat Farm CSA Week 6

The bitterness of broccoli rabe is a perfect pairing with salty italian sausage.  Top it with some fresh, local ricotta cheese and you have a delicious meal!  

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Now I have to admit that I did not take into account the saltiness of the sausage and over-seasoned the rabe.  I also added a sprinkling of Parmesan which led to a very salty meal.  Things to remember for the future.  

All the lettuce we had been receiving came in handy over the 4th of July holiday weekend at the parities Keira and I attended.  Look at the delicious salad she made with her iceberg lettuce…definitely not your typical iceberg.

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Week 6 of the CSA brought more of our favorite tatsoi and carrots, along with some new veggies like green beans, cucumbers and golden beets.

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I swapped out the cabbage and one of the kohlrabi for 2 tatsoi and also took the carrots and golden beets.  I’ve been saving all of the beets I’ve been getting to roast together…that will be happening this week!

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Now that the farmstand is open, I’ve been supplementing my share with grape tomatoes, blueberries and other yummy veggies.  Summer rules!

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Eat Your Veggies! Robert Treat Farm CSA Week 4

I still haven’t made it through all the cabbage from last week…it’s insane!  However I’ve made some rather delicious slaws that I’ve mixed with shredded carrots, the garlic scapes, and an apple cider/citrus dressing.  Super good with fish tacos and grilled chicken…yum!

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Keira got much more creative with her cabbage and mixed it with pineapples, mangos, carrots and a strawberry vinaigrette.  She let it sit overnight and voila!  This looked super good.

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She also sauteed up her white turnips with some onions, garlic and zucchini for a tasty side dish.  I love seeing how she is using all the ingredients so differently than I would…helps me to think outside of the box a little!

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Somehow we are already in week four.  It’s exciting because we’re now starting to get things other than greens (YAY!) and the farmstand is now open to fill in the gaps.  Here’s what we got this week.

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I took home the purple kohlrabi, red chard and purple beets.  Judging by the colors, I am clearly sick of greens 😉  I also picked up some asparagus, tomatoes and peas from the farmstand.

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Keira got the cauliflower, carrots, asparagus and swapped the green leaf lettuce for some red chard.

Robert-Treat-2014-CSA-Week4-Keira

After getting our goodies, we walked around the Woodmont Farmers Market for a bit.  It was PACKED!  It’s so cool to see the community come out an support local businesses and farms.  I was intrigued by a new vendor, Nutty Bunny.  This is a non-dairy frozen dessert that looked a whole lot like ice cream.  After tasting two of the flavors, Double Chocolate Crunch and Vanilla, I was sold!  This stuff is delicious and actually not all that bad for you.  The vanilla is made from cashews, coconut milk, maple syrup, almonds, coconut oil, filtered water, pure vanilla extract, sea salt, and vanilla beans…that’s it!  Needless to say, I went home with a pint.

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I went home in the BEST mood!  This is by far my favorite time of year when the air is warm and all the food we eat is from down the street…just can’t get better than that! Til next week!

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Juice Pulp Meatballs

I know you’re probably like…  “WTF are Juice Pulp Meatballs?!  Everything about that sounds gross!”  But stick with me here…this is amazing!

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I love to juice, but I hate just throwing away all that pulp afterwards.  It seems like such a waste!  So what else do you do when looking for something interesting but turn to Pinterest of course!  I found a lot of recipes where people were incorporating their leftover pulp into things like meatloaf, tomato sauce and vegetable stock which made the most sense to me.  There were other recipes for pancakes, muffins and crackers, but I wasn’t feeling that adventurous yet.

Recently I started my day with a yummy juice of carrots, spinach, apples and ginger, and this time I saved all the leftover pulp.

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That evening I decided to get creative and use the pulp to make meatballs and sauce.  It would add tons of flavor and nutrients to the dish, and the apples and ginger were going to give it a slightly different twist.  It turned out great!!  I split the pulp between the meatball mixture and the sauce, broiled the meatballs, simmered the sauce and voila!  A nutrient rich, healthful dinner 🙂

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Juice Pulp Meatballs
Serves 4
An easy, nutritious dinner using leftover juice pulp.
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Prep Time
10 min
Cook Time
45 min
Total Time
50 min
Prep Time
10 min
Cook Time
45 min
Total Time
50 min
For the sauce
  1. 2 Tbsp olive oil
  2. 1 cup leftover juice pulp
  3. 1/2 onion, chopped
  4. 3 garlic cloves, chopped
  5. 1 28 oz can crushed tomatoes
  6. 1 15 oz can tomato sauce
  7. 1 Tbsp fresh or frozen chopped basil
  8. 1 Tbsp fresh or frozen chopped parsley
For the meatballs
  1. 1 cup leftover juice pulp
  2. 1/2 onion, finely chopped
  3. 3 garlic cloves, finely chopped
  4. 2 tsp fresh or frozen chopped parsley
  5. 1 large egg
  6. 1/2 cup panko bread crumbs
  7. 1 lb. ground pork
  8. 1 lb. ground beef
For the sauce
  1. In a cast iron pot, sautee juice pulp and onions in olive oil until onions are translucent. Add garlic and sautee for 2 minutes until fragrant. Add crushed tomatoes and tomato sauce. Bring to a boil and reduce to a simmer. Continue to simmer while making the meatballs.
For the meatballs
  1. Preheat broiler at 500 degrees. Combine all ingredients in a bowl and form into twelve meatballs. Spay a cookie sheet with cooking spray and evenly place the meatballs. Broil for 10-15 minutes until the tops begin to brown.
  2. After the meatballs are finished cooking, add the basil and parsley to the tomato sauce. Gently add the meatballs to the sauce and submerge. Cover and cook for 20-25 minutes until the meatballs are fully cooked through. Top with grated cheese and serve.
RAD Living http://www.rad-living.com/
Go ahead and give a try with your own mixture of juice pulp…make sure to come back and let me know what you think!

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