Wednesday, December 15, 2010
What's in the box:
Potatoes, Eggplant, Patty Pan, Sweet Dumpling Squash, Carrots, Beets, Parsnips, Corn!, Celeriac, Garlic, Spaghetti Squash, Swiss Chard and Parsley.
Also, Eggs, Bread & Salsa
Sorry for not posting, it's been hectic here. Well with the 20th anniversary, wow, check this out: Golden Gate taken through the car window. I've been getting ready for the holidays, ordering seeds, clearing out the garden, preparing to paint the living room, chasing cats and chickens.
Corn: Oops, it's been in the fridge. I ate some for lunch. It's a little starchy. Make it into corn chowder. Speaking of corn chowder....to use the canned corn chowder, I sent last week, whir it in the food processor, heat it up and add a half of a jar of half and half and a pat of butter.
That's it for the Eggplant. The last minis came out of the garden. Aren't they cute?
Looking for a quick appetizer?
Saute eggplant in oil until mushy. Add onion and garlic to the pan, saute until translucent. Saute a few peppers until soft. Add everything to food processor, whir with a splash of soy sauce.
Serve with crackers.
I always thought it would be nice to have a house with a moat. These folks have gone one better.
Of course, no November Honeymoon would be complete without chains...
Couple of Cloves of Garlic
1 small celery root, peeled and cut into wedges
6-7 whole carrots whole
4 potatoes, halved
3-4 parsnips, peeled and quartered
2 T. olive oil
1 T. of Holly Herbs
1/2 cup white wine (if you prefer, serve this to the cook)
2 cups Vegetable Stock, or low-sodium canned
One Jar of Salsa
1 bay leaf
2 cups coarsely chopped Swiss chard
Kosher salt and freshly ground black pepper
1. Preheat the oven to 475 degrees.
2. In a heavy roasting pan, combine the vegetables and olive oil and toss to coat. Roast 20 to 30 minutes, turning every 10 minutes, until the vegetables are nicely browned.
3. Meanwhile. Transfer the pan to the top of the stove. Add the wine, stock, salsa, and herbs and cook over high heat for 15 minutes. Stir in the Swiss chard and cook 2 minutes more.
4. Season with salt and pepper. To serve, spoon the vegetables and sauce over the polenta.
4 cups vegetable stock (I used Better than Bullion)
1 cup polenta
1/4 cup milk
1/4 cup Romano or Parmesan Cheese
salt and freshly ground black pepper
1. In a large saucepan, bring the stock to a rolling boil. Reduce the heat to medium and add the polenta slowly, whisking each addition very briskly. If the polenta is added too quickly, lumps will form.
2. Cover and cook over low heat for 20 minutes or until the polenta is thick and creamy. Add the milk and Cheese, stir to thoroughly incorporate. Season with salt and pepper and serve.
And yes, I hope Leo keeps me for another 20 years. Here's mud in your eye.
Posted by Foothill Farm at 12:53 PM