December 21, 2010
Long time no post…I’ve been swamped with finals, finishing up the semester and driving across the country back to my home state, the field of dreams, Iowa. I had a lot to take care of (well, really just eat) before I left. It just so happened that the World PEAS CSA extended season share and the Enterprise Farm winter share overlapped by one week, leaving me with epic amounts of potatoes (sweet and russet), squashes (winter and summer), beets, kale, turnips, tomatoes, oranges and more.
Finishing up finals before my roommates, I cooked for them all week. I made couscous with summer squash, tomatoes, carrots, green beans, and swiss chard seasoned with basil and cinnamon; potato and parsnip soup with a rich homemade broth, seasoned with good old salt and pepper and nothing else. The most epic of all was this huge pan of nachos I whipped up with the help of my roommate. Nachos are always a crowd pleaser and can be made using any vegetables you have. We used the mandolin to make a bunch of summer squash into sticks, threw on some kale, onions, and local cheese and plopped them in the oven until melted, browned goodness. Paired with beet salsa, the three packed layers of nachos went fast and convinced some normally non-veggie eaters to binge.
For the nachos, cut your veggies up small so you don’t have to cook them first. Put them all in a bowl and toss with just enough oil to coat. Then just lay down some chips and top with veggies and cheese. Throw on another layer of chips and repeat with as many layers as will hold your veggies. Don’t be shy-use a bunch of vegetables. No matter how many nachos, they will be eaten, especially by college students.
For the beet salsa:
4-5 beets (I used the slap chop
and it worked super well.If you don’t have one, chop finely or grate)
1-2 tomatoes chopped
1 clove garlic minced
1 bunch basil minced
1-2 purple top turnips, grated
juice from 1/2 an orange or 1 clementine
1 small leek, chopped finely
salt and pepper to taste
Throw the beets in a large frying pan with some water. Put the top on and let cook about 10 minutes. Taste for texture, adding more water if needed. Don’t let all the water evaporate so the salsa has some liquid, like tomato salsa. Let the beets cool once tender and then mix them into the rest of the ingredients and serve.
In the Enterprise share: avocado, red beets, green beans, navel oranges, red chard, basil, russet potatoes, summer squash, tomatoes, purple-top turnips, and dandelion greens