Today’s post is brought to you by the letters C, S, and A.


This week’s haul from the CSA:

  • Roma tomatoes
  • Zucchini
  • Green beans
  • Eggplant
  • Cucumber
  • Garlic
  • Chives
  • Callaloo
  • Bell peppers & jalapeños

 

First up? A stir fry. I cook stir-fry’s all the time, but it always – always – tastes so much better with actual fresh veggies. I can’t help but notice, every time I bring in the goodies from the CSA pick-up, that the veggies are so oddly shaped. I wonder, are they so visually unappealing that the local grocery stores wouldn’t carry them?

CSA veggies pre-stir fry

CSA stir fry finished

*          *          *          *

The tomatoes from the farm had been picked at such a perfect time that when I picked them out, they were already perfectly soft, so I needed to go ahead and use them quickly. Having just finished off several quart-sized freezer bags full of chopped tomatoes I’d frozen a while back, I was very eager to make some homemade pasta sauce from scratch. So I did.

tomato sauce

We made tomato sauce in a similar way with the kids at cooking camp last week, but when I went to write it down for the cookbook we gave them at the end of the week, I couldn’t even bring myself to reveal my favorite, sorta-secret ingredients! So this sauce – one of my very favorite things in the world – has been on my mind a lot lately. Imagine my delight at seeing those ripe, delicious-looking Romas sitting in those crates!

Making my favorite sauce tonight must have also caused the whimsical feeling that made me decide not to just scoop the sauce onto some pasta on a plate. I found a covered ramekin somewhere in the dark recesses of my cabinets and made myself a mini baked pasta casserole, with rosemary-olive oil breadcrumbs (I made those, too) and Parmiggiano Reggiano.

baked pasta

The cuteness of this dish has made me all sentimental, so I’ll be spending the rest of the evening curled up with a bit more wine and a very sappy, (and also a favorite) movie, trying not to think about how soon I’ll be back at work …

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3 responses to “Today’s post is brought to you by the letters C, S, and A.

  • It Was Time for Lunch. « Mon Petite Cuisine

    […] then I looked in the fridge and found another zucchini and some more green beans, leftover from the CSA haul this […]

  • Mika

    Please post the recipe for the baked pasta casserole. My tummy just roared angrily as it must be tiring of my holding cheese hostage.

    • kpeeples

      Um, first of all, GROSS. Stomach, cheese, hostages …

      Second, it is SO simple … halfway-cook some pasta, toss with whatever sauce you like (a cream sauce would be especially decadent, but we wouldn’t want another hostage situation on our hands…), put in the baking dish of your choice. Top with breadcrumbs, then with a bit of extra virgin olive oil (you can make a thick paste with the breadcrumbs/oil ahead of time and spread it on if you want). Bake at around 375. Rotate the dish halfway through cooking and add shredded Parmiggiano Reggiano on top. Put under the broiler for the last few minutes.

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