Far Away Flavors, Local Food

One of my favorite things about eating locally and gardening is that it forces you to experiment with your cooking.  I'm sure that a few years ago, I never would have dreamed of making ratatouille considering the fact that I had never eaten it before.  Maybe for kids in France this is a normal part of summer.  For me, its hot dogs, ice cream and slush puppies.  But with a CSA box overflowing and a tiny garden doing the same, you have to branch out from the hots dogs and find some new foods to associate with each season.

Branching out for me often means incorporating spices and flavors not traditionally found in "local" food.  It took me a long time to embrace new foods (I had never even tried hummus until I was in college!) but now it's my favorite part of cooking.  For the most part, recipes are easily adapted to local produce.  There are obvious exceptions - I'm sure I will never find local avocado.  But most vegetables and meats can be grown right here just as they are grown far across the world.  Or, many recipes from far off lands do fine when you swap in your own favorite, local vegetables.

The first "foreign" dish that I tried this year was a Thai curry, based on one that I LOVE from our local Thai restaurant.  Now, to be fair, this was largely NOT local when I cooked it (a few weeks ago).  However by now, most of the veggies I used are in season, maybe with the help of a greenhouse or some other clever farming techniques.  I had this dish in mind when I chose my peas - I love the snap peas in the pod that they use in their mango curry.  Add other seasonable vegetables like summer squash, cherry or grape tomatoes, zucchini, and bell pepper and you've got yourself a fairly local meal.  The coconut curry sauce, mango and the rice will never be local, of course, but that's a small price to pay, in my opinion. 

And one last disclaimer:  I totally cheated and used the canned curry paste.  I know I could make my own but I'm still new to this cooking from scratch thing so one step at a time.

"Local" Thai Curry

Small can of curry paste (I prefer the yellow)
2 cups Coconut milk
1 mango, diced (optional - but DELICIOUS!)
1/2 cup snap peas
1 red bell pepper, cut into strips
1 yellow summer squash, cut into strips
10-12 cherry or grape tomatoes
1/2 - 1lb meat/chicken (cut in pieces) or shrimp (optional)

Add curry paste, coconut milk and mango (if using it) to deep pan, bring to a boil and then simmer.
Add meat/chicken (if using it) and veggies.  If using shrimp, add later as shrimp cooks faster than veggies.
Simmer until vegetables are tender and meat/chicken/shrimp is cooked through.  Serve over brown jasmine rice.

For those of you who also love Thai curry, what are you favorite veggies to add?

Channeling Provence: A New England Ratatouille

As the weeks go by and summer becomes late summer (and soon to be fall - yikes!), our CSA shares change with the harvest. For the first time this past week, we got eggplant in our shares. Naturally, being raised in a suburban wonderland where all pizza places bread, fry and dump marinara sauce on their eggplant, I thought of eggplant parmigiana.

I pulled out Joy of Cooking, found the eggplant section and flipped to the page for eggplant parmigiana. And right next to that recipe was the recipe for ratatouille provencale. I must admit that I did not know that ratatouille had eggplant in it. I've seen the movie but I guess I wasn't paying very close attention. I decided I should try something new and give the recipe a try. Sorry, eggplant parm.

Looking it over, it's easy to see why this is such a classic French summer dish. In addition to the eggplant, it incorporates zucchini, bell pepper, tomatoes, garlic, onions and herbs. New England seems to have this in common with Provence because I was able to find almost all the ingredients I needed at the farmer's market. This dish may be French in conception but can be wonderfully local here in Massachusetts.

There are so many versions of this recipe and as long as you respect the basic concept (layering of the summer garden flavors), you will be pleased with the results. I broke with tradition and added some soft, creamy, crumbled chevre on top. Again, more French inspiration, locally sourced!

Bon Apetit!

-Nicole

Summer Squash in Coconut Milk, plus, the risk side of the CSA

I didn't take a picture last night, but here's YASSR (Yet Another Summer Squash Recipe...with all the squash, can we ever have too many recipes??) I found this recipe written on the board at the CSA pick up this week, and decided to try it when I got home. Quick, easy, yummy!

Ingredients:

3 or 4 medium sized summer squash (any varieties)
8 or so leaves of fresh Thai (purple) basil
A few sprigs of fresh parsley
A small handful of fresh cilantro
About half a can of coconut milk
Pinch of salt

Directions:

Cut the squash into bite-sized pieces.

Chop up all the herbs. Chiffonade, anyone? I just jammed all the other herbs inside the basil, rolled it up, and chopped!

Add the squash and herbs to a frying pan, and pour enough coconut milk to cover the bottom of the pan completely.

Cook over medium heat until done to your liking. Season with a little salt.

Quite tasty, easy, and a little different from the normal ways I prepare squash!

_____________________

And on the flip side, I wanted to talk for a minute or two about the inherent risk of a CSA. Part of what I like about a CSA is that it's a *SHARE* of a harvest. If there's a good harvest, presumably you'll get a good share size. But if it's a bad harvest, well, you might not get such a big share.

This year, our CSA is taking a huge hit: tomatoes. We probably won't get any. They were hit by late blight. It's not just our CSA, it's throughout the northeast, so I'm guessing many of you reading are in the same situation, with tomatoes and/or potatoes affected.

I won't lie...it's a disappointment. But I'm glad I belong to a CSA, where the loss of a huge crop like tomatoes means just that: disappointment. Presumably not something that leads to the demise of a farm.

Our latest CSA newsletter had a great article about losing the tomatoes. Tammy at Food on the Food has reprinted it on her blog. Worth a read (not to mention sticking around and peeking at the rest of her blog...it's wonderful, and the first blog I started reading way back when I first got interested in eating locally.)

Mixed Squash on the Barbie

Is there anything better than fresh summer squash? I love it, and have loved getting a few new varieties to try from our CSA this year. I've been experimenting with quick, simple ways to prepare delicious squash side dishes, and I've found one that has become a favorite in our house. The best part is it can be cooked outside on these hot days!


As with many recipes, quantities here are footloose and fancy-free...adjust them to your own tastes or what you happen to have on hand. That said, here's how I made it:

Ingredients:
Approx. 2 lbs of squash, I used patty pan and crookneck since that's what we'd gotten at our CSA
1 red onion
2 to 3 tablespoons olive oil
2 to 3 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 teaspoon fresh lemon thyme (I'd probably use more in the future, but that's all we had)
Zest from 1/2 a lemon

Directions:
Dice squash into bite-sized pieces large enough not to fall through the holes of a grill basket. There's no need to peel them; just wash the skin well. Dice onion into similar sized pieces. In a large bowl, stir together all the ingredients. If it seems too dry, add some additional olive oil and vinegar.

Transfer squash to a grill basket. Grill over medium heat, stirring occasionally, until squash are fork-tender (but not mushy).

Alternately, you could cut large slices of big squash and grill directly on the grate. Or you could wrap all the veggies inside a double layer of grill foil and steam them directly on the grill. Or you could cook it in a pan on the stove. Or if you wanted to pay a lot of attention to it, you could even stick it under the broiler. You have a lot of options, but if you have a grill basket, that's probably the easiest.

Enjoy, and just keep repeating that you can never have too much squash!