Sunday, October 24, 2010

CSA Delivery


Posted by PicasaWhen my friend gave me her CSA delivery, there were other wonderful things in there besides the Ratatouille in a Box!

The main reason why I enjoy a delivery or a seasonal option, is that it encourages me to eat things I may not pick up at the store. I hate waste, so it all gets eaten!

Most people stick to the same old foods, day in and day out. Even people who are not on a diet have their favorites they generally stick too, it's our nature.

But eating the same old thing gets boring, and when you are bored, you stray....

Eating seasonally also ensures you are eating what is ripe and best at that time of year, so you are getting the best supply of vitamins, minerals and nutrients to keep your body healthy.

I love to combine all sorts of different vegetables together,  it makes familiar vegetables something special.

Above I have carrots, pimientos de padron, chard and kale.

I roasted the carrots. Cut them up, lay them on a large cookie sheet, pop them in a 375 degree oven and stir around once in a while. I roast them about a half hour or until they are soft and starting to get a little caramelized.

The chard and kale get washed and roughly chopped, then boiled in salted water, chard about 3 minutes, kale about 6 minutes. Drain well.

The pimientos (or any kind of pepper) gets chopped, I leave the seeds in for extra heat and flavor. Then I add a small amount of coconut oil to a large skillet and saute the peppers on high heat, turn on the fan, the heat may hurt your eyes!

Once the peppers are browned and softened, I add the chard and kale and carrots into the pan, saute a couple minutes together and then it's done. 

I will use this mixture for a "bowl", and add 4 ounces chicken and 4 ounces rice. For flavor, some fresh lemon or rice vinegar is great.

I also got some beautiful beets, so here I have the finished product

 
These are washed, then placed into a small roasting an and covered with a bit of water, about a half cup, then tightly covered with foil. I roast them at the same times as the other vegetables, they can take anywhere from a half hour to an hour depending on size. You need to check them by poking with a sharp knife, the knife should slip easily into the center if they are done.

Let cool a bit then the skins scrape off easily, quarter them and toss in a bowl with salt, pepper and a few tablespoons of red wine vinegar. Let this marinade until you use them.

Beets are great in salads, or as a side vegetable.
Enhanced by Zemanta