Picking up our farm share has been so much fun, though it's only been two weeks. This week we got a few repeats and some new items I'm super excited to experiment with (can you say radishes?). Here's our bounty from this week!
So what did I make this week? Eying those eggplants, I wanted to make a French pistonade with the eggplant - a mix between pesto and tapenade. I was missing a number of what I now realize are important ingredients, but I gave it a try anyway thinking, are they really necessary? Turns out, yes they are. The chickpeas were chunky, and I didn't roast enough eggplant so it was super dry; also flavorless thanks to the olives I didn't put in there. I threw it away and chalked it up to this learning lesson: don't get cute with the recipe. (Note: when made right, it's delicious on fresh bread, no need for anything else. Booming with flavor! Click here to see the recipe.)
Next up was hummus - my favorite weekly staple and I'm starting to get better at it.
Hummus pro tip: use dried garbanzo beans and when they're done cooking on the stove top, take them from the pot to the food processor.
The hot beans make it easier for the skin to come off, making the hummus nice and smooth. Some people take the time to take the skin off each pea and I'm not one of those people.
Since I had so many peppers, I wanted to gift my BFF Abby some spicy red shishito pepper hummus. First, I roasted the peppers and then put them in a plastic bag so the skins could soften and I could easily peel them off. They were stubborn to remove, but I got those skins off. I continued to make hummus as usual and tossed the roasted red peppers in at the end, and voila!
So let's talk about these radishes. Middle daughter begged me to swap another item out for an extra bunch, and I'm not sure what to do with all of them. Looks like roasting is my best option, but how will that taste? Other options appear to be cutting them up in various ways as garnishes. If anyone appreciates the radish, please share and help me understand what I'm missing!
As for the rest, we've got a few new meals lined up this week, thanks to the unique variety of veggies we received. I've linked these meals on my recipes page!
Happy unprocessed!
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