CSA Bounty – Roasted Cauliflower & Zucchini Shreds

August 16th, 2012 / comments 3

I’m not complaining about abundance but I’ve had to develop tactics to deal with the wealth of vegetables and herbs in our CSA share.

CSA flowers c egbert CSA Bounty   Roasted Cauliflower & Zucchini Shreds

I reduced the volume of lettuce by half by coring and washing it before I put it in the fridge. After I removed the core, I separated the leaves and put them into the sink filled with cold water. After swishing the lettuce around, I let it rest in the water long enough for the dirt and sand sink to the bottom and the lettuce to absorb bit of water. I lifted it out of the water, spun it dry in a salad spinner, wrapped the leaves in a tea towel and put it into a plastic bag that I pushed the air out of before sealing. The lettuce was ready to be used in a salad or on a sandwich and lasted nearly a week.

CSA Bounty c egbert CSA Bounty   Roasted Cauliflower & Zucchini Shreds

When I have a small quantity of fresh basil, dill or parsley … read more

Kohlrabi Fritters from a Vermont CSA

July 10th, 2012 / Comments 0

Our weekly CSA pick-up at Fable Farm is an opportunity to see friends and vegetables both old and new.

potluck sign Kohlrabi Fritters from a Vermont CSAWe look forward to sharing a pot luck meal with old friends like Shoshana and T and their daughters Tess and Devi, both discerning vegetarians, and new friends whose names I hope I’ll remember the next time I see them. … read more

Fava Beans, Vicia faba or Broad Beans

April 13th, 2012 / Comments 0

bl fava  Fava Beans, Vicia faba or Broad Beans

 Another ancient vegetable, fava beans have been a part of the Mediterranean diet since 6000 BC.

bl fava 01 Fava Beans, Vicia faba or Broad Beans

After the fava beans are removed from the pod, each bean is then husked to remove it’s thick outer cover before it is steamed.

bl fava 02 Fava Beans, Vicia faba or Broad Beans

Fava beans can be grilled whole, over an open fire, until the pod is soft and charred a bit. Splashed with extra virgin olive oil and sprinkled with coarse sea salt, diners shell their own beans.

bl fava 03 Fava Beans, Vicia faba or Broad Beans

Just as when I eat artichokes or corn on the cob, there seems to be more on my plate when I have finished eating fava beans than when I started.

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Romanesco – Fractal Vegetable

April 11th, 2012 / comments 2

Romanesco is in the market.

romanscue 01 bl Romanesco   Fractal Vegetable

Some call it  broccoli, others call it cauliflower and there are those who call it broccoflower.

I call it gorgeous.

g romanscue 02 Romanesco   Fractal Vegetable

Individual curds, that’s what the florets are called, are smaller versions of the whole. Each curds is composed of even smaller versions of itself. In mathematical terms, it is a logarithmic spiral or recursive helical arrangement of cones.

 

I steamed this tasty, mathematical delight until it was tender and then seasoned it with a splash of extra virgin olive oil and a squeeze of lemon juice. Tonight we are having pasta with Romanesco and garlic. Wish you were here.

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Cauliflower Soup from a Vermont Kitchen

January 17th, 2012 / comments 2

soup tureen c egbert Cauliflower Soup from a Vermont KitchenIt’s been a long time coming but snow has arrived. The garden is white, the branches of the trees are accented with white. Winter has arrived and, in my mind, winter is soup season. I think a meal should have a balance of colors as well as a balance of flavors. Purple-red borscht topped with a scoop of sour cream and a sprinkle of dill leaves has that balance of color and flavor as does green split pea soup with sunny carrot dice cubes and pink cubes of ham. But, the snow reminded me of a Saturday lunch we shared last winter and I made a white dinner and to celebrate the arrival of the snow.

Last January, after our friends Kathy and Rick had spent weeks packing, snow shoveling, ice dam cursing, moving and unpacking, they invited us to lunch. We sat around the granite island in their new kitchen and savored, steamy bowls of cauliflower cheese soup. … read more

Portugese Milk Mayo from a Vermont Kitchen

January 11th, 2012 / Comments 1

It’s not to late to make a New Year’s resolution. Rather than resolving to go to the gym three times a week, or to sort out the extra clothes at the back of my closet, or to re-read at least one classic before the daffodils appear; I have resolved to have an empty fridge when it’s time to travel to Italy in March.

rainbow carrots c egbert Portugese Milk Mayo from a Vermont Kitchen

Rainbow Carrots

(I wanted to share my most recent painting, Rainbow Carrots, even though carrots have nothing to do with this post. )

The first step is to dispose of all of the half-filled jars of mystery sauces that have accumulated since we returned from Italy last spring. The second, and perhaps more difficult part is resisting the jars of exotic sauces at the market. I will make do with only three jars of sauce, mustard, ketchup and mayonnaise. The mustard is grainy Dijon mustard, the ketchup is what remains of the homemade ketchup I made as a Christmas gift for Charles, and I will make mayo as we need it. … read more

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