Monday, August 16, 2010

CSA love

We love our weekly CSA delivery. Seeing that wooden crate crammed full of beautiful summer veggies, fruits, greens and herbs just puts a smile on my face. The possibilities are endless. You can be a purist and eat everything raw, fresh from the earth. Or spend hours in the kitchen lovingly creating gourmet dishes from your bounty. 

We usually stick closer to the raw end of the spectrum. Because really, who wants to slave away in the kitchen in this heat? Except now the heat and humidity has broken, so I am not sure what my excuse is. 

Here are a few of the things we've been whipping up with our CSA loot:
*pickles (cukes, zucchini and probably some hot peppers)
*Beet chips 
*Sauteed greens (swiss chard, beet greens, cabbages)
*Blueberry Muffins
*Penne pasta with Beet Greens and Feta
*Potatoes on the grill with onions and herbs
*Salsa with fresh onions and jalapenos (no tomatoes yet!)
*Green smoothies using whatever fruit we have on hand and a handful or two of greens (banana, orange, lemon juice and swiss chard today)
*Big, beautiful salads with fresh greens and herbs

But so far, my favorite CSA creation has been Chocolate Zucchini Muffins. Chocolate and vegetables. Moist and sweet. But not TOO sweet. Yum!

Chocolate Zucchini Muffins
makes 2 dozen

3 eggs
1 c. brown sugar
1 c. applesauce
1 c. vegetable oil
1/3 c.  unsweetened cocoa powder
1 1/2 tsp vanilla extract
2 c. grated zucchini
3 c. flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1/4 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground cardamom
Chocolate chips (optional)

Preheat oven to 350 degrees. Lightly grease two muffin tins.  

In a large bowl beat the eggs. Beat in the sugar, applesauce and oil. Add the cocoa, vanilla, zucchini and stir well.

Add the rest of the ingredients and stir until just moist. Pour batter into muffin tins filling 2/3 of the way full. Bake for 20-25 minutes.


1 comment:

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