2009 Culinarium Week 8

So last week I was really pressed for time, and so didn’t get much of a chance to comment on the veggies.  The zuchinni flowers were fun to eat.  I just shredded them by hand and topped various pasta dishes and salads.  The zuchinni went into two cakes, sending one home to the parents.  The beans were sauteed with some shrimp, and the potatoes went into a trial stew.  The radishes were sharp and had a good bite.  I like some fresh veggies raw, so I used it in a romaine lettuce salad.  The tomatoes were quite flavourful, though most of it went into a skillet lasagna.  The beet greens and kale were cooked in beef stock, though M thought it was rather bland.

In this week’s box, we received 4 cucumbers, 4 mini zuchinni, green and purple long beans, small carrots, 1 yellow tomato, 2 red tomatoes, 1 broccoli, a small box of peas in shell, green pepper, little gooseberries, potatoes, green onion, romaine lettuce, and purple cabbage.

2009 Culinarium Week 7

So this week’s share included, 3 Zucchini, Romaine lettuce, black Kale, Cabbage, Summer Radish (1 pink and 1 white), 2 Tomatoes, (purple, beige, green) Beans, Peas, yellow Potatoes, bunch of Beets, and handful of Zucchini Flowers

2009 Culinarium Week 6

So from last week’s veggies, we ate most items in a salad.  We did chop some spinach into a pasta sauce which was a really good way to each spinach, without the bitter teeth etching feel.  It helped that we had a tri-carne meat (turkey, pork, and beef) with milk too.  We also small diced root vegetables; kolrahbi, beets, carrots, and potatoes from this week’s share.  That was pretty good and it didn’t take long to cook up with the small dice.  Served it up with crunchy battered tilapia from Bluewater frozen seafoods.

This week’s share included.

2 Zucchinis, Peas, multi coloured flat Beans, 2 Tomato, 2 heads Lettuce, New potatoes, handful of fingerling Carrots, 1 bunch Kale, green onions

The zuchinni had a prickly surface, and the ends were especially thorny.  Decided to make a zuchinni bread since M doesn’t eat zuchinni in any sauteed or grilled format.  It’s like carrot cake, though less oily, spongy textured, and quite yummy.  Another success from America’s test kitchen recipes.

2009 Culinarium Week 5

From last week’s share, I made a shrimp and pea risotto, with radish garnish and grated parm.  Ever since watching an episode of Michael Smith’s Chef at Home, I haven’t found risotto to be as intimidating to make.  I even had a chance to read some emails while I waited for the rice to cook.  He was also the one who inspired me to prepare sauteed beet greens with bacon and onion.  I threw the radish on top since I didn’t know what else to do with them.  I liked the crunch and texture difference but M preferred the dish without.

I also made a diced chicken curry, kohlrabi, and carrots.  I threw in some garlic scapes since I didn’t have any garlic left, as well as some green onions for the finish. It was simplified since I used store bought curry paste, thinned out with a bit of water.  I was going to throw in some coconut milk, but it seemed crazy.  In any case, I didn’t want to overpower the vegetables so I left it out.

When I went in to pick up my food share, K was whipping up some heavy cream and serving up a strawberry rhubarb oatmeal crisp.  It was pretty tasty, and looked fun served in a small cup and soup spoon.

2 Zucchini, Garlic Scapes, Spinach, Peas, green Beans, Strawberries, 3 heads of various Lettuce, 1Tomato, 3 Kohlrabi, 2 Green Onions, 1 Cucumber, 1 small bunch of finger carrots, and an herbs (looked like mint and spearmint)