Don't go to the grocery store hungry! Do go to the local farm hungry!
I stopped by Spicknall's on the way home and loaded up my canvas bags with a bounty of brightly colored fruits and veggies. Here's what I did with a few of them ... (note that while it is contrary to my typical style, I will try to be more exact with ingredients as I have a sense that it matters in this dish).
(Mini Eggplant)
Roast 3 small eggplants with EVOO and S&P at 375 until soft. Scoop out innards and set aside.
Boil one small potato and set aside. I used a potato left over from another meal.
Heat about 2 TBL ghee in a saucepan.
Add about 6 peppercorns and about 6 corriander seeds.
After about four minutes, crush them with a heavy spoon or pestle.
(Galangal)
(Cowhorn Pepper)
Add a medium piece of galangal and about an inch of cowhorn pepper.
Add one small onion and three small cloves of garlic - both diced.
Add three good shakes of fenugreek, five shakes of garam masala, and one shake of turmeric.
Cook until onions are translucent. Add garlic and cook for another minute,
Dice half of a green tomato and add to the saucepan. Cook for another 3-5 minutes.
Run a knife through the eggplant and add to the saucepan.
Dice potato and add to saucepan.
Remove cowhorn pepper and galanga.
Add a little water if it looks dry.
Add a few shakes of salt - I used a very fine grey sea salt.
Heat through and enjoy alone or with rice or naan.
I'm glad I went with the CSA medium share. It looks like just enough for two people. This box included: baby lettuce mix, broccoli, spinach, new red potoatoes, green onions, and strawberries.
The newsletter included this recipe and after reading it, wasn't sure if it would be wonderful or horrible. Decided to take the risk, and wonderful won. Whew. The recipe below reflects my changes, not the exact recipe I received.
Spinach Colcannon
1 bunch chopped spinach
1 cup chopped green onions
5 cloves garlic
4 bison hot Italian sausages - casing removed
8 cups potatoes - diced with skin on
1/2 cup milk
2 Tbls butter
Salt and Pepper
Mixed grated cheeses
Pre-heat oven to 350
Cook potatoes in water and salt until tender.
Drain and mash with milk, butter, salt and pepper
After mashed, mix in some of the green onion tops
Brown sausage in a pan -- do not overcook bison - stop before you think it's done because it will bake also
Add green onions and garlic - continue to cook a minute or so
Add all the spinach and cover the pan
Turn off burner and let spinach wilt
Butter a 9x13 pan
Add drained sausage and spinach from pan
Spread mashed potatoes over the sausage mix
Top with a mix of shredded cheese (I used a 4 cheese Italian mix and a Mexican mix)
Bake until cheese is melted - about 30 minutes
I like to move it to the top rack and broil on high until the cheese starts getting brown and bubbly.
