upcoming food

• miao pork with chiles and corn
• fish-fragrant eggplant
• fragrant thai curry ground chicken and wax beans
• panch phoron potato and spinach; whole wheat couscous
• smoked cheddar macaroni and cheese; salad
• garlic, cheddar, stone ruination ipa soup (um, half recipe, 2lb of cheese wtf); pretzels

a couple constraints

I have things tuesday and wednesday to plan around so an unusually ordered list…

sunday

something thai with tasty fresh squid

monday

leftover chorizo potato soup, bread, wine

tuesday

Burns Supper chez Bob (haggis!)

wednesday

something simple after Haiti Noir (NYT) (pasta and frozen tomato sauce?)

thursday or friday

squash apple soup and some kind of bread

friday or thursday

braised turnips with mustard sauce

what to do with all this food…

• [660] black chick peas, kala chana masala
• [660] saag of collard, radish, beet greens
• stir fried bok choi and celery with ‘brown sauce’
• beet soup in acorn squashes
• perhaps an apple pie?
• saag paneer
• [660] rajma with turnips
• turnip and sweet potato gratin
• salad with cold noodles, ginger-sesame sauce

so we went to the indian grocery store…

• caramel-apple ice cream with toasted oat bits
• kerala-style avocado relish, which I shall call indian guacamole [660]
• braised lamb with turnip greens [660]
• one of two dishes that involve cabbage and plantain, or more brussery (Scott’s vote is for the latter) [660]
• bell peppers with onions, potatoes, and mustard seeds [660]
• collard greens in moong palak [660]
• methi roti for the freezer

yum

• [660] sweet potato and plaintain in fresh and roasted coconut sauce, brussery
• [660] radishes and greens with ginger and garlic
• delicious kohlrabi
• patatas a la riojana made with volpi chorizo; no-knead bread (the real thing, not Bittman’s latest ‘fast’ version)
• [chez n&s] roasted halibut with grapefruit fennel salsa
• coconut saffron ice cream
• roasted tofu and broccoli, maybe a squash, with brown rice and prepared mole rojo

party food & drink recap

• thai corn chowder (lemongrass, ginger, coconut milk)
• watermelon gazpacho
• mouhamara
• 3 salsas: the smoky Oaxacan one I always make, a tomato one with a grilled jalapeño, and the not-spicy green one
• pita, lavash, tortilla chips
• chocolate N2O mousse
• crêpes rolled up with nutella, apricot preserves, or delicious mora-café jelly from Colombia

• bacon old fashioned
• subcontinental (9 large cucumbers → 1.75L of juice)
• kalamansi mint cooler (vodka, limoncello, mint, fresh lime juice, kalamansi soda)
• pomegranate martini
• unnamed sungold + jalapeño tequila drink (a huge improvement on the sungold zinger)
• dark and stormy – cachaça, ginger-lemongrass syrup, ginger ale, dark rum, mint

avant de partir

Objective: to use up 100% of last week's box and start in on this week’s on Wednesday before going to Boston Thurs–Sun.

• challah
• collards and bacon
• salad
• cantaloupe basil sorbet
• jalapeño → tequila
• eat the rest of the peaches (bake / mini cobbler?)

things to make

• thai red curry chicken [need okra]
• cucumber salad
• fajitas with yellow squash
• more empanadas with greenbeans and cabbage (ack! no picture from before!)
• cantaloupe-basil sorbet
• white chocolate mousse with blueberries
• braised collard & beet greens with bacon, roasted beets

to make

• corn pudding with basil; to go with broiled or poached fish and some thai-like sauce
• last week’s bok choy, with tofu
• green pepper, summer squash, and mushroom fajitas
• moong dal with zucchini; methi roti
• prik khing with crispy ground pork; cucumber and tomato salad

sunday indian dinner party

• carrot roti
• porota 
• layered tandoori roti
• red kidney bean kashmiri rajma
• chana dal hummus
• toor dal dill green garlic dumplings (toor dal matzo balls!)
• aii's kohlrabi
• raw broccoli, one raw kohlrabi, with green garlic raita to dip in
• red cabbage sambar / some in empanadas! 
• rhubarb margaritas
• kheer /with vanilla
• whipped beet custardwhite chocolate and fresh ginger ice cream 
• pistachio meringues
• black bean brownies with five spice

green garlic is definitely the ingredient of the week. Before long, it will all start growing bulbs.

• aloo gobi and mooli parathas.
• curry fried rice (nasi goreng) with pineapple, tofu, snap peas. And a barely-cooked egg or two on top.
• grilled eggplant, red pepper, asparagus, over polenta, and goat cheese (I had a picture of this from a few years ago, but I can’t seem to find it)
• chicken prik khing with green beans (hopefully with extra tamarind paste if I get some)
• tofu two ways: ma po, garlic chives
• and Sunday we are making the three-course bouillabaisse from the Dean and Deluca cookbook. N&S bought shrimp and mussels. I bought many pounds of other fishes, from both Bob’s Seafood and the chinese Seafood City on Olive. There will be pictures for sure. With salad. And burnt panela ice cream.

spring csa! or, "the Carrot"

Our spring CSA from Vicki started this week – we’ve been excited for months, of course. Many of the crops are things that either survived the winter or were stored. Beets and potatoes and onions; and a few greenhouse things: butter lettuce (wow.), gorgeous chard, and an interesting flat-leaf kale. And there were three carrots. Not regular carrots, mind you: the largest carrots I have ever seen. We won’t start having weekly veg photo shoots for a while, but I had to take this one with my phone, the largest carrot next to a bottle of wine. To make:

• caldo verde gallego
• quiche with sausage, onion, and chard
• roasted beets in butter lettuce salad with leftover tango sur steak; ginger-orange-miso dressing
• carrot birthday cake?

Sorrel and other ideas

• We have radishes (maybe just one) from a while ago.
• Might be yummy with more lamb, from the taylor street butcher
• It could become a chutney (2) or dal and we could use all these carrots in more roti

For the other stuff:

• Celery and water chestnuts with tofu in brown sauce
• broccoli and beef — Maybe an attempt at what I shall call heroin beef
• marsala braised carrots
• more turnip purée?
• beet risotto

things to make

• green curry with chicken and eggplants
• prik khing with chicken or beef and longbeans
• leang soup with bamboo shoot, mushroom
• salad of cilantro, mint, tomato, mung bean sprouts, dried shrimp
• cabbage sprouts and tofu with oyster sauce
• a vegetable lasagna for the freezer (spinach, mushrooms, ricotta)
• smoked chicken tamales
• pan fried tofu with marsala cream sauce; salad of romaine, pomegranate, satsuma

things to make this week

• Yeast-raised cornbread
• curried celery root soup
• umbrella-cookies
• quick-fried yu choy & bekana with “brown” sauce
• assorted sweet potato things: ancho-honey; mashed with parmigiano
• garlic naan
• radish parathas

• vanilla-chocolate bread
• pumpkin mousse
• pecan tarts
• butternut squash soup

a delightful dilemma

• prik khing curry with chicken and long beans
• chicken and vegetables in peanut sauce
• quiche with bacon and mustard greens
• linguine alla carbonara
• roasted fennel and apple
• something with eggplant. probably thai red curry, but maybe something chinese.

And the dilemma I wish I had every day of the year: what to do with about 4 pounds of tomatoes, a meaty red heirloom variety, green zebras, and sungolds.

back in st louis foodlist

• shrimp tacos? or arroz/paella. or both.
• red curry with chicken, salad (cucumber, tomato, avocado, onion, fishsauce)
• stewed tuscan style lima beans and tomatoes, semolina bread
• cantaloupe basil sorbet
• tortilla española
• ma po tofu, jasmine rice
• corn, tomato, and goat cheese crêpes soufflées

menu

• thai chili garlic fried noodle with carrot, broccoli rabe, and lemon basil
• stir fried bekara, miso-honey sauce & bok choy with oyster sauce
• bacon and mustard greens quiche
• lamb kofta or something meatballish with yogurt, and some type of naan or roti
• kale and butternut squash risotto
• salad with strip steak, hard-cooked egg, and sugar snap peas; roasted purple potatoes

and a menu

• stir fried kohlrabi, leaves, and yu choy – vegetarian sauce (grrrrr friends)
• radish masala parathas! and beef sukka
• mesclun salad with teriyaki tofu and timbale of coconut rice
• southern-style bacony mustard and radish greens; cornbread
• peanut-crusted trout over sautéed swiss chard from Jacques Pépin

It’s here! First CSA box

Clockwise from the back at about 11 o’clock:

• red romaine
• beets (with their greens)
• a mystery root vegetable cabbageturnip! (purple kohlrabi)
• radishes (with greens)
• a rainbow of chard – orange, white, red, yellow
• yu choy
• arugula
• cilantro
• purple mustard greens
• lamb’s quarter