We signed up for the farm share so we can eat locally to a certain extent and we figure that the one tomato plant I grew this year and the various game Ben gets over the year aren't making as much of an inroad on this goal as we could. This one is a little different than the usual share because instead of just fruits and veggies, they source other local products. I imagine it's a great way for these local businesses to showcase their products in hopes that we'll continue to buy them even when they aren't in the share. Of course everything is certified organic so it fits into the healthy eating goals Ben had that he generally doesn't follow unless Doritos are all organic and healthy. I knew it would be stuff we generally don't buy or eat so it would force me to get a little more creative with my cooking, something that's likely a good thing unless everything I make really sucks.
This week we got the following items:
Carrots, lots of carrots
Salad greens
Red peppers
Leeks (mmmm, potato leek soup coming up)
Fingerling potatoes
Beet greens
Brussel sprouts (suggestions for cooking are very welcome)
Yellow califlower
A dozen eggs
tofu (what can I make that hides the texture?)
Loaf of bread
and this:
It looks like a sci-fi veggie, something more sculptural than edible or quite possibly the planet of some unknown beings. I believe it's some variety of califlower and I tasted it, it has a peppery flavor that's quite nice but it seems too interesting to simply eat.
4 comments:
I suggest you just throw the brussel sprouts away BEFORE cooking them. It saves time that way!
I think when you cook them right, Brussels sprouts taste like broccoli! I either steam them or roast them. Cut then in half (through the stem, so that they don't fall apart) and steam them just until they turn bright green. Toss with butter or olive oil and salt and pepper.
Is it a firm tofu? Place it between two plates, and put a can on top of it. Let it drain for a while. That will firm it up some.
If you want it to be chewier, you can put it in the freezer. Let it freeze solid, then thaw it. You can squeeze it to drain it afterward. I haven't cooked with it in ages. It's good fried.
Brussel spruts are meant to be buried in the backyard before sundown or else they eat you. Beware
I love brussels sprouts! I steam 'em whole. If you don't overcook, they are sweet tiny little cabbages. Before I went to work, I would sometimes steam them up for lunch - mmmmmm.
I've tried pressing and freezing tofu - it never gets rubbery enough for me. Only the chain restaurant BDs Mongolian Barbeque has really great textured tofu.
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