A veritable festival of summer cooking, largely inspired by the CSA we’re part of.
Then we were like, what do we do with purple carrots? The answer is, apparently, eat them.
So we did.
Add a bit of sausage…
Then some pattypan squash, frozen peas, onions, curry powder, salt/pepper/garlic/etc., potatoes, and chicken stock.
Let that simmer until the sauce has reduced a bit, then serve:
Grab your basic pizza dough recipe of choice, and instead of doing all that silly flipping, rolling, and twisting out to get a flat pizza, just stretch the dough into a large cast iron skillet after its first rise. I skipped the second rise on this one, and it was still wonderful.
Erm, no CSA ingredients in that one, I’m afraid.
Eggplant-Beef Stir Fry
This one’s all-CSA, though. It’s also one of the grosser-looking things we’ve concocted this summer, despite the great taste.
We had on hand: beef sirloin tips, eggplant of a few varieties, onion, garlic, and soy sauce. Greg the grandmaster fired up the wok, gave the beef a minute or two to get a head start, then quickly added the (still raw) eggplant.
The end result was ugly, but pretty amazing (and I’m very picky about eggplant):
It’s excellent with white or brown rice. Now, I can only stomach about 7 pieces of eggplant in a single meal, and fewer than that in preparations that don’t blitz/roast the hell out of eggplant. Something about that super-earthy taste that gets to me. This was tasty, although I don’t recommend seasoning with soy sauce after it’s done being cooked. Plain salt works better, especially with white rice. The soy sauce was overpowering.