Fresh Pico de Gallo Green Salsa With Green Zebra Tomatoes

Green Zebra Tomatoes

Another great thing about some CSA’s is that they are unfraid to try different heirloom variety tomatoes and this week was no exception, though the variety I am talking about is actually not a heirloom but easily misconstrued as one!  We got a ton of a rare variety called Green Zebra Tomatoes.

I was never a huge fan of tomatoes but I do like salsa.  So instead of the traditional red salsa I made a greener variety.

Ingredients:

• 4 Green Zebras seeded and chopped
• 1/2 cup finely chopped onion
• 2 jalapeños seeded and finely chopped
• 1 tomatillo chopped
• 2 tbsp of green banana pepper chopped
• 1 1/2 teaspoons finely chopped cilantro
• 1 tsp lime juice
• Salt & Pepper to taste

Combine all the ingredients in a non-metal bowl and refrigerate for at least an hour before serving.  Drain excess juice as desired.  Makes about 2 cups.

Final result:

Pass the totilla chips!

 

 

CSA Week 2 – Chickpea & Kale Soup

I checked out the website and all it called for was only 4 head lettuce, small batch of arugula and 3 quarts of strawberries.  Boy was I in for a surprise and ever thankful to my hubby for getting me those wellies (OK, they are Gemplers) for my birthday. The mud in the PYO fields was near shin deep in some areas

Distribution:

• 4 heads lettuce ($7.96)
• 1 bunch Kale ($2.49)
• 1 bunch Collards ($1.60)
• 1/2 lb Arugula ($7.95)
• 1.5 lbs Spinach ($8.95)
• 1 quart Snap Peas ($4.50)
• 5 quarts Chandler Strawberries ($29.95)
• 1 bunch Anise Hyssop (PYO)
• 1 bunch Catnip (PYO)
• 1 bunch Oregano (PYO) ($1.99)
• 1 sm. bunch sage (got the flowers as I grow my own) (PYO)
• 10 Sweet William Flowers (share called for 40, I don’t have a vase big enough)

 

Previous Week’s Overall Total: $24.66

Total Estimate For This Week: $65.39

Grand Total Value: $90.05

Wondering what it all looks like?

 

Average Size of Lettuce Head:

That’s a quart container BTW.

Yeah, the Chandler Strawberries Are Organic!

 

What I did/am doing with this produce:

We barely finished the strawberries from the previous week and the heavy downpour from the night before and bumpy ride back home dinged a number of berries.  2 quarts were cleaned quartered and stored in the freezer (maybe I’ll make berry xmas pudding this year).  I will be making my strawberry/feta salad again on Friday for the kids’ last day of school picnic, and will probably toss in some spinach. The collards were steam blanched and frozen. Made Chickpea and Kale soup for supper (recipe below). The leftover stems, which are normally discarded I made into a small side dish in cajun style (sans bacon or ham). Enjoyed a handful of snap peas.  Spinach will be frozen tomorrow.

Chickpea & Kale Soup

The original recipe can be found here if you prefer using real chorizo (there is a turkey variety out there, but I have not found it yet) and a food processor.  My version is altered slightly.

Ingredients: 

 

• 1 cup chopped onion (medium)
• 3 garlic cloves chopped
• 1 large or 2 small bay leaf
• 1/4 teaspoon black pepper
• 2 tbsp extra virgin olive oil
• 3/4 potatoes cut into medium cubes with skins on
• 1/2 – 3/4lb kale, cut into this ribbons *
• 3 1/2 cups chicken broth of vegetarian equivalent
• 2 cups water
• 1 14oz can garbanzo/chick peas drained and rinsed
• 1/2 lb hot italian turkey sausage, casings removed

 

In a large soup pot (4 – 6qt.) over medium high heat, combine oil, pepper, bay leaf, onions and garlic and saute for about 6 minutes. Add broth, water, potatoes, and kale and bring to slow boil and cook until potatoes are cooked through, about 15 – 20 minutes partially covered.  While this is cooking, remove the turkey meat from the casings and make into small 1/2 – 1 inch meatballs.  When potatoes are done, reduce heat to low and gradually add the meatballs, then add the garbanzo beans. Simmer uncovered for about 5 minutes.  Remove bay leaf and serve hot with optional hot sauce, salt and pepper for individual preferences.

Serves 6

* Curly kale (which I used here) can be a bit of a hassle to make ribbons.  I found that if I take each leaf removed from the stem and tightly roll into a ball.  Then I very thinly cut into ribbons.  Not always consistent as when one would roll kale in to a ‘cigar’, but has a nice rugged homemade texture about it.  Be careful when cutting into ribbons as your fingers are very close to the blade.  Make sure you know the proper technique when cutting ‘at close range’ before attempting this!  Otherwise use a food processor or chop coarsely.

Final Result:  

Also with my goal of letting nothing go to waste and finding it’s way to my compost, I steamed  the Kale and Collard stems for about 8 minutes.  I then diced, added about 1/2 tsp red wine vinegar, a little dab of butter and a dash of cajun seasoning, Slap Ya Mama!  Very politically incorrect name for a product, but the seasoning beats Old Bay any day!  

 

Quick Fix White Vegetable Soup

Today was the day we put the the Amish-Style Noodles that the twins and I made yesterday afternoon to the test, which came out superb.  Originally we were going to have buttered noodles for lunch but their dad came home with some yummy turkey and spinach/feta croissants. So we went to Plan B with a quick vegetable soup to complement the edible surprise.

Ingredients:

• 6 cups water
• 3 vegan vegetable boullion cubes (or equivalent to cook 6 cups of water)
• 1 large potato, peeled and cubed
• 3 carrots peeled, sliced
• 2 small or 1 medium turnip, peeled and cubed
• 1/2 cup coarsely chopped cauliflower
• 1 cup Amish-style egg noodles or medium sized egg noodles
• 1 large sprig of fresh thyme or 1/8 tsp dried
• 1/2 tsp dried minced onion
• Fresh ground pepper to taste

Directions:In a large pot, combine water, thyme, and boullion cubes and completely dissolve (If you use regular vegetable broth, disregard this direction). Add carrots, turnips, potatoes, cauliflower, and minced onion. Simmer for 20 minutes or until all vegetables are tender. Add egg noodles and cook according to package directions. If you hand made your Amish-style noodles, cook about 8 – 10 minutes. Remove thyme stems as the herbs should have fallen off by now. Season with ground pepper and serve hot.

Note: You may have noticed that I did not include any salt to taste. This is due that most broth cubes have an excessive amount of salt and none more need added.

End Result: