Tuesday, July 20, 2010

Domesticity courtesy of our CSA

Spring through fall, our favorite way to spend a Saturday morning is strolling through one of the local farmers markets. There are quite a few in Central Ohio, but our favorite is the Worthington Farmers Market. This year we bought a CSA share from PJ's All Natural Farms. The two-person share was an amazing deal. It works out to around $13 per week and we get a crate full of veggies, fruit and eggs. Yum!

This past week we had some beautiful produce. We got beets, green beans, 4 ears of corn, a tomato, a green pepper, blueberries, an onion, red potatoes and half a dozen HUGE eggs. So I started baking...

Blueberry Zucchini Muffins 
adapted from allrecipes.com

Gathered my fresh ingredients.

yummy veggies

Added shredded zucchini to the batter.


Stirred in the blueberries.


Modification to the original recipe: baked at 350 degrees for 25-30 minutes for the muffins and 40 minutes for the small loaf.

Definitely some of the best muffins I've ever made! The recipe called for more sugar than I prefer to use, so next time I'll be trying some modifications to that. Otherwise, this recipe gets rave reviews!

Beet, Goat Cheese & Walnut Salad
As a child, I loved picked beets. My mom did too, so we had them around all the time. A few years ago I had a beet and goat cheese salad for the first time. I think beets and goat cheese are the PERFECT combination. And, since Matt does NOT like beets, when they showed up in our CSA, I knew they were all mine!!!
I scrubbed and trimmed them and put them on the stove to boil away for about 30 minutes.

Then I pulled off the skin (surprisingly easy!) and diced them up

I added them to a salad of mixed baby greens from my garden, goat cheese, walnuts and a vinaigrette made of  evoo, aged balsamic and lemon juice.

So easy, and probably the yummiest thing I have ever packed for lunch!

We had way too much corn on the cob stacking up in the fridge, so I blanched and froze most of it to be used in the winter as needed. The rest I used to make a corn salsa. Another super easy recipe that I pretty much made up myself. I can't tell you how accomplished that makes me feel!

Easy Corn Salsa
  • 2 ears of corn, blanched with corn removed from the husk
  • 1 - 2 tomatoes diced
  • 1 green pepper diced
  • 1-2 onions diced
  • 2 - 3 jalapenos to taste
  • juice of 1 lemon (lime would be better, but I didn't have any!)
  • evoo (splash)
  • rice wine vinegar (splash)
  • garlic salt & pepper to taste

Matt scarfed it down and completely ruined his dinner. Oh well! It must be healthier than the burger he was planning to eat, right?


7 comments:

joe said...

Hey Becky,

Everything looks amazing! Wish I could try those muffins. One little beet factoid I read is that if you're boiling them you should leave more of the root/stem base on. When you cut the top and bottom off it allows the beet's moisture and color to leech out. Try trimming off just the beet greens and see if you notice a difference!

Courtney said...

Yum! The muffins look yummy with the blueberries. The corn salsa sounds delicious too!

Amy said...

Nice job on the pictures. I'm making the bread/muffins today. Thanks for sharing!

Amanda said...

You didn't tell me you had a blog! I added it to my favorites...Oh, and we'll take any extra food you need to get rid of ;)

Jessica said...

I will need to make something like this-- I got a lot of squashes this week! And our farm just posted this recipe:
http://awellfedseed.wordpress.com/2010/07/21/blueberry-zucchini-bread-2/

Jessica said...

And, LOL, the knife in the beet picture makes it look like a crime scene!

Amy said...

I took some to work and everyone loved it! They asked for the recipe.