Tomatoes, tomatoes (a summer post that never got posted!)

Tomatoes getting soft?  Perfect!
Then you are ready to make some homemade tomato soup!  I never used to like tomato soup, but then I discovered tomato basil and I have been enjoying it ever since!  Homemade tomato soup is super easy too!  Too make it more hearty I like to add pasta shells or tortellini.  Garnish with shredded parmesan cheese for some great added flavor.  And, a grilled cheese sandwich of course!

The recipe I use comes from The Essential Pasta Cookbook.

3 large very ripe tomatoes (abt 1.5 lbs.)
2 T. olive oil
1 onion [or 1/2 onion works too], finely chopped
1 clove garlic, crushed
1 small red pepper (capsicum), finely chopped
4 cups chicken or vegetable stock
1/4 C. tomato paste (double concentrate) [love the Amore brand; comes in a tube!]
1 t. sugar [I omit the sugar... hate sweet soup!]
1/4 C. basil leaves
1 C. shell pasta or macaroni [or tortellini!]

Quick version of how to make:

Peel tomatoes, remove seeds, & roughly chop.
Heat oil and cook onion, garlic & red pepper, stirring, for 10 minutes or until soft.
Add tomato and cook 10 more minutes.
Add stock, tomato paste, sugar if using, salt & pepper, to taste.  Cover and simmer 15 minutes.
Remove from heat and add basil.  Allow to cool before processing mixture until smooth.
Return mixture to pan and reheat gently.
While soup is cooking, boil your pasta in a large pan until al dente.
Drain, add to soup and heat through.

Garnish as you please!

Where I've been...

I have found it to be super easy to post my CSA experiments on Facebook, therefore, I have neglected to keep up on my blog.  Maybe I will document everything on here later... I am still working on learning how to do all this blog stuff.

Using all those greens!

One of my favorite ways to use greens is in quiche or an omelette.  I love quiche with pastry crust, but it is usually too inconvenient to make or purchase/thaw.  Therefore, I opt for the "crustless" version which includes flour in the mix.  The powder settles and creates a golden edge.  My most recent creation included red chard, green onion, mushrooms, spinach, smoked sun dried tomatoes, and feta cheese.

Another easy way to use up greens is in a green smoothie.  My most recent concoction included lots of fresh spinach, frozen strawberries, a little orange juice, vanilla yogurt, and shredded carrots.

I came across a unique game app that was made for kids.  It's called the "Green Smoothie Game."  You can read about it at: http://greensmoothiesblog.com/category/green-smoothie-questions/.
You can also look it up in the Apple or Android App Store.

One last way I've used my CSA greens is in soup.  I used my green leaf lettuce to make French Cream of Lettuce soup.  It sounds strange to American ears I know, but it actually isn't bad!  I have seen a few different versions.  You can purée it, leave it thin, or add potatoes.  It makes a good starter soup as it is not very hearty.  It has plenty of flavor from just the herbs and vegetables, so you don't need to add much salt or pepper, if any.

In place of garlic in my recipes, I have been using my garlic scapes.

Last week my husband became a fan of asparagus.

All these years he has never enjoyed it... "it's too stringy!  I can't chew it!  It doesn't taste that great!"
So how did this one recent bite of asparagus change everything?  The secret is in the way you prepare it.
My first exposure to asparagus was a good one, so even though I've had it prepared in several different ways, even ways that I don't prefer, I still list it as a vegetable I like.  If your first exposure to a vegetable is not very tasty, don't write it off right away.  Everyone's taste buds are a little different,  so you just need to experiment until you find the way you like best.
My favorite way to cook asparagus is on the grill.  Snap or cut off the woody bottoms then drizzle with olive oil and sprinkle with salt and pepper.  Cook directly on the grill until slightly blackened (grill lines) and just starting to shrivel.  I like them a little crispy so that I don't have to deal with the stringiness (and because it tastes good).
My brother-in-law likes to cook it in foil with garlic.  This makes it more soft and steamy.
I also like asparagus in casseroles and quiche.

Tomorrow I expect to receive some asparagus in my CSA box, along with some other delicious items.  After a less than pleasing experience at a cheap restaurant tonight, I am extra pumped to prepare some fresh organic fruit and veggies!

A menu for June

Here is a menu sample from last June:

Rosemary Lemon Rhubarb Spritzer (simplyrecipes.com)

Chervil-Chive butter on artisan bread and corn on the cob 

Mixed green salad with homemade herb vinaigrette (Megan's creation, no recipe followed)

Curried Chervil Eggs (foodnetwork.com)

Breyer's Natural Vanilla bean ice cream with Strawberry Rhubarb Compote

CSAs

Last year I started a website in order to share my experiences cooking with the seasons.  The audience was intended to be anyone who was a part of my club or interested in the club.  I've decided to start a blog as well so that I can more quickly post my comments, recipes and photos.

I recently joined a CSA (Community Supported Agriculture).  It is not an easy task to decide on a CSA, as there are so many to choose from in some areas, and they offer slightly different things.  Some important things to look at when making your decision are: where the pick up locations are, when farm events take place (if you are interested in visiting), price, size of shares offered, how many weeks, what items they grow, farm history & how long they have been a CSA.  You can find more tips, as well as CSA listings, from the link above.

In the past I've just told myself that I would purchase fresh produce from the local farmer's markets, but in reality, I don't make it to the markets as often as I intend.  I also know people who garden, but again, that requires special trips or random visits.  So this year, I'll be receiving a box of organic produce once a week for the next 20 weeks (starting in June).  I'll have a regular pick up location that is conveniently on my route home from work.  I had the privilege of speaking with a member of this CSA while I was volunteering at the Brooklyn Center EarthFest and was able to ask a lot of questions and express my concerns.  She was very helpful, and even let me try some fresh cut produce (it was delicious!).

One by one my friends have also decided which CSAs to join, and they are all different!  So do your research, and if it feels right, go for it!  If markets or gardening or grocery stores fit your lifestyle or location better, that's great!  The most important thing is that you're eating your veggies!