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David and I took a ton of photos at Zilker yesterday morning. Rather than posting a bunch at once, I’m going to dribble them out over the next couple of weeks. If you want to see them all, go here.
In the couple days since my last post I realized there were a bunch more products I wanted to share. So here goes.
David and I have been eating at home a lot more over the last few months. This does not mean I don’t spend slightly unreasonable amounts of money on food, however. Although the beloved CSA means we’re chock full of well-priced veggies and eggs, as a Central Market aficionado, I’m always discovering new things that I “need”. Here are some of my latest obsessions:
* if you want to use veggies like zucchini and carrots in your pancakes, which I highly recommend, grate them very finely, and then squeeze out the excess water in cheesecloth. They make your pancakes lighter in texture and add some good fiber and nutrients. Since subscribing to the CSA, I’ve changed how I cook quite a bit. No longer am I enslaved to the ingredients in one recipe. Now I mix and match recipes and ingredients all willy-nilly. After a while you get an idea what veggies can be combinded or subbed, regardless of what the recipe calls for. Last night I made a pizza from scratch. It was very tasty. I realized that I had used bits of three different recipes, and made up quite a bit more. I’ve included the final recipe below with links to the contributing recipes. I’m lame and have no pictures. Caramelized Onion and Fennel Pizza Pizza dough from this recipe Make dough (I use a bread machine) and set aside, covered. You may need to punch it down once or twice as it will rise while you’re preparing the other ingredients. Preheat oven to 425 with pizza stone. Heat a tablespoon of olive oil in a large pan on medium high heat. Add onions and fennel and cook for five minutes. Cook for another 15-20 minutes, stirring frequently. When onions are golden, add water and vinegar and reduce completely. (This is taken from a recipe for Caramelized Onion Mashed Potatoes – I couldn’t re-find it on the internet.) Combine several roasted mashed garlic cloves with ricotta and parmesan cheese. Roll or throw pizza dough to even thickness and place on a pizza peel generously coated with corn meal. Brush with olive oil. Spread ricotta mixture evenly. Layer onion/fennel mixture over ricotta. Cover with slices of mozzarella, and add roasted tomatoes on the top. Bake on pizza stone for 15 minutes or until cheese is melted and crust is golden. Remove from stone with pizza peel, allow to cool for a few minutes before slicing and serving.
Winter trees and cold blue sky. To fall, when it was cool and crisp and not in any way insanely hot and sticky. Sigh.
This week we got 2lbs of conventional tomatoes, plus a couple of stunning heirlooms. Using up all those tomatoes before they go soft is a challenge of epic proportions. So I’ve taken to roasting them a la Smitten Kitchen and using them in sauces.
Quick Roasted Tomato Pasta1 cup slow roasted cherry tomatoes (still warm if possible) Combine ingredients 1-4 in a bowl, tossing lightly with a small drizzle of olive oil. Add hot pasta (preferably just drained) and toss quickly, adding a bit more olive oil. Season with salt and pepper to taste. Nom! In honor of the gigantic amount of fresh veggies we have to prepare and consume this week, I give you basil:
This is actually from last year’s garden. This year my basil is kind of peaky. But the CSA keeps providing us with huge bunches of fragrant, lush basil that I have to incorporate into all the tomatos, squash, potatoes, eggplant, and peppers that they give us. I’m not complaining, it’s a fun challenge to try to use it all up every week. The composition in this one reminds me of a bridal picture – showing the train with the head over the shoulder pose. Except it’s a peacock.
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Central Market Tortellini
Stonewall Kitchen Pancake Mix
I cut the big ones into wedges, they take about 4 hours of slow roasting to reduce a bit. But the little cherry tomatoes – those are best used thusly:
