city girl and fam eat veggies - CSA week 17

And we're almost to the end.

Crazy to think, I'm squishing through snow to pick the box up now.

~Sweet Corn
~Acorn Squash
~Eggplant
~Connell Red Apples (these 2 suckers are HUGE!)
~Onions
~Red Bell Peppers
~Gypsy Peppers
~Carrots
~Turnips (?! I know what one is, never prepped/eaten one!)
~Parsnips (more for our friends M&B - bleagh! I try and try, just can't like them!)
~Beets
~Red Potatoes
~Sage

We've been cooking and freezing the sweet corn, it hasn't been dependably good for fresh eating, but it's fine for use in something later. I really need to get on the pepper processing - my fridge is getting very full!

Of course I bought a big bag of carrots right before they started appearing in the box... our last CSA didn't do anything like carrots, so I didn't even think about it! Good thing the vet said carrots are a good "treat" for the dog! (um, but at a tiny chunk at a time, it's not much help.) We'll have to have more carrots with suppers soon, too.

Last week I made this recipe from the CSA newsletter. (sorry, no pic! we ate it too fast!) It sounds weird, but it's really good and not too "peppery" at all, even though there's quite a few in it. Trader Joes was out of regular tortillas, so we used what we ended up buying - the spinach tortillas. Awesome with those!

Puffy Chile Rellenos Casserole

4 Poblano Chili Peppers
4 flour tortillas (6 inches), cut into 1-inch strips
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) shredded cheddar cheese
3 eggs beaten
½ cup milk
¼ teaspoon ground cumin
½ teaspoon pepper
¼ teaspoon salt
½ teaspoon paprika
½ cup salsa

Directions:
Cut along one side of each chili. Remove seeds and membrane. Open to lie flat. Coat an 8 x 8-in. baking dish with cooking spray. Place the chilies, tortilla strips, mozzarella and cheddar cheeses in prepared dish. (Ed: I layered them, I think it would be good sort of mixing them all up.)

In a small bowl, beat the eggs, milk, garlic powder, cumin, pepper and salt. Pour over cheese. Sprinkle with paprika.

Bake, uncovered, at 350° for 35 - 40 minutes or until puffy and a knife inserted 2 in. from the edge of the pan comes out clean. Let stand for 10 minutes before cutting. Serve with salsa (Ed: and sour cream!). Yield: 4 servings.

I also think this could be made with bell peppers, but haven't tried it.


One more week of the CSA! I'm ready for it to be finished, it's a lot of food processing that puppy and small children aren't conducive to, but it was an awesome run and I'm sure we'll convince ourselves to do it again.

~
On a personal garden note: hard frost last night, the skies were clear. The garden is still and quiet this morning, and very crunchy. We're even supposed to get more snow the next couple days, but this weekend looks good and "warm" - with highs in the average for this season, the 50/60's. Hopefully we'll be able to get out and start cleaning things up outside.