I love to cook. I love my CSA (community supported agriculture).
As The Purple Cook I’ll share with you how our family uses the food we got from our CSA and other local sources. The blog will share recipes, storage tips, and stories of what happens to that food from pick up to kitchen clean up.
A CSA can be fun, adventurous, and surprising.
Follow me on twitter at @PurpleCookBlog
A favorite special occasion recipe in our house is Bibimpop –
a Korean dish.We love this Cooking
Light version.The Bacon Broccoli Rice
Bowl can become the quick, easy version. The kids loved it because bacon, rice,
stir fried broccoli, and fried eggs are some of their favorites. I read
a couple of reviews of this recipe.Two
valuable suggestions – add avocado as one of the toppings and substitute tofu
for bacon to make it vegetarian.
Ever so rarely the tomatoes come in such abundance that they
just don’t get used up by the next CSA pick up.I couldn’t believe we hadn’t even touched the Ping Pong tomatoes we got
Week Fourteen.That was okay with me
because I have wanted to try Cooking Light’s Aromatic Slow Roasted Tomatoes for
years and in the October 2013 issue they have updated the recipe as SlowRoasted Grape Tomatoes.The updated
version is quicker.I roasted myself
some Ping Pong Tomatoes.
The original recipe uses Acorn Squash.I used both Delicata Squash and both Sweet
Dumpling Squash from the CSA share to make this dish.They were all small and I appreciate
leftovers for lunch the next day.You
can eat the skins of these small squash.If roasted well, the skins just melt in your mouth.
I used chicken sausage.The links were already cooked.I
added them to the tray after the squash had been cooking for 9-10 minutes at
I used Parmesan cheese, dried Sage and Craisins instead of
Asiago cheese and dried cherries.If
using dried Sage I would use ½ T.
got... Bell Peppers, Broccoli, Broccoli Rabe, Carmen
Peppers, Cauliflower, Garlic, Green Beans, Leeks, Salad Mix, Tomatoes
(Slicing), Tomatoes (Small) Fruit: Plums
(Bell and Carmen) – School has started and evenings are busy, this Slow Simmered Seafood Stew made in the crock pot will make sure dinner is ready for
us when we get home from practice.
and Cauliflower – I’ve been waiting for years to get Broccoli and Cauliflower
the same week to suggest this party pleasing salad that I’ve made many times,
Parmesan Broccoli and Cauliflower Salad.
A friend of mine suggested this peach crisp several weeks
ago.I promised to try it if I got
peaches one more time in the CSA share.As luck would have it we got some last week and I was hosting a meeting
at my house Monday night.Snacks should
be served at this meeting and I knew this crisp would be perfect.
There are few items in the CSA share sacred to my husband –
Corn on the Cob, Slicing Tomatoes, and Peaches.With these items I am to do the bare minimum and let him enjoy
them.This makes up for the items that
are not his favorites – bitter greens.So
last week’s peaches were maybe not well advertised.Come Saturday he finds them and says “You
didn’t tell me we got peaches!” and proclaims them delicious.Shoot!I still had enough on Monday to make the crisp.He comes home from work, searches out a peach
and says “Are the peaches in the oven?”I had to admit that they were.So, no more peaches for him, but all the ladies at my meeting proclaimed
the crisp well worth it.
I saw an idea for a Caesar Arugula Salad.I was intrigued and always on the look for
something to do with Arugula – one of the tougher greens to sell at our dinner
table due to the bitterness.While we
love Caesar Salad, I don’t love buying anchovy fillets or a tube of anchovy
paste because I just don’t use enough to make it worth it.I combined two Caesar Salad recipes to come
up with this Mock Caesar Vinaigrette.
printable version 2 T plus 2 t olive oil, divided ¾ t favorite spice blend (Old Bay, Cajun Season) 2 clove garlic minced, divided 2 cups bread cubes (from leftover crusty bread) 2 t Dijon mustard 2 t Worcestershire sauce ½ t lemon zest 1 t lemon juice 1/8 t ground black pepper 4 cup Arugula 2 T parmesan cheese
Combine 2 t of olive oil with spice blend and half of the
minced garlic.Microwave for 20
seconds.Add bread cubes and toss to
coat.Spread bread cubes on a baking
sheet and bake at 400 degrees for 15 minutes until golden.
In small bowl combine the other half of the garlic, Dijon,
Worcestershire, lemon zest and juice, and black pepper.Add 2 T of olive oil slowly to create
Toss Arugula, bread cubes, vinaigrette, and parmesan cheese
to create salad.
This recipe is from Masala Farm: Stories and Recipes from an Uncommon Life in
the Country by Suvir Saran
Saran is an accomplished chef who is from India and has a
farm in upstate New York with his partner Charlie Burd.This makes for an interesting collection of
recipes!I’ve loved every one I’ve
We got several peppers in this week’s CSA share, both Carmen
and Poblano.I still had several Carmen
Peppers left from the previous week.I
also had a Jalapeno from some weeks back.I needed to use all these peppers and my friend reminded me of how she
made these marinated peppers last year when we were in the same situation.I thought it would be interesting to have the
contrast of both the sweet and spicy peppers to serve on crusty bread.They all turned out delicious.
Simple Marinated Peppers from Masala Farm by Suvir Saran
10-12 Peppers of any variety (Bell, Carmen, Poblano,
Jalapeno) ¼ cup Extra Virgin Olive Oil 3 T Balsamic Vinegar Kosher Salt 3 fresh Garlic cloves
Heat broiler to High.
Line a baking sheet with aluminum foil.Lay peppers out on baking sheet.Broil until blackened on all sides about 20
minutes.Rotate peppers often while
Once blackened, wrap each pepper in a damp paper towel and
place in a paper bag to steam.Set bag
aside for 20 minutes.
After the peppers have steamed do the following with each
pepper.Unwrap the pepper from the towel
and pull out the stem.Turn the pepper
upside down over the sink or bowl to drain.Peel off the blackened skins.Make one cut down the length of the pepper and lay out flat to scrap off
the seeds with a knife.
In a glass dish whisk together the olive oil, vinegar, and a
sprinkle of salt.Thinly slice the
Garlic Cloves.Place an open pepper in
the baking dish and sprinkle a few slices of garlic, then fold the pepper
closed.Do this for each pepper.Cover the glass dish and refrigerate at a
The idea is you pile all the ingredients together in a skillet
– pasta, tomatoes, onion, garlic, broth or water, olive oil, crushed red
pepper, herbs, salt and pepper.
The original recipe calls for 4 ½ cups of water.I used chicken broth for a richer flavor and
I recommend 3 ½ cups.The larger amount
of broth made for a soupier version.I
had no fresh basil from the CSA this week, but had frozen cubes from earlier in
the season, see them in the picture?I
did have some fresh CSA Parsley and did add some of that.
Then I brought the whole thing to a boil and stirred it a
bit.Covered it and let it simmer 10-15
minutes, until pasta is cooked.
And you get something that looks like this and is a
delicious, simple pasta dinner!
I used ground turkey instead of lamb because I had some in
the freezer.I toasted the pine nuts on
the stove in a dry skillet stirring regularly until they began to brown.I didn’t have any fresh herbs, but I did have
a Mariachi pepper left, so I sliced that up small and thin to sprinkle on
instead of cilantro.I might have to
make this again this week because we got all kinds of tomatoes and cilantro.
Follow the link above for the method I used for the Garlic Sautéed
I used my CSA onion in place of the shallot in this
recipe.I used only about ¼ of the
onion, thinly sliced.I had basil frozen
from earlier in the season.I used two
cubes for yesterday’s version.The
recipe suggests leaving some of the water from cleaning the beans on so that
the beans remain tender during the cooking process.
This dish required very little attention.I heated the olive oil, then tossed in the
onion, red pepper flakes, and salt.I
put the green bean on top of this and didn’t stir.10 minutes later I added the chickpeas and
basil.Again I didn’t stir and after
another 10 minutes and a sprinkle of lemon juice this dish came out
Dumpling Squash – After poking around on the internet I can report that these
cute little squash are perfect for roasting and stuffing.An all-time favorite recipe of mine are
sausage meatballs with spaghetti squash, so I think I’ll like this Sausage StuffedSweet Dumpling Squash.