The Parker

Standard
Aquarello Carnaroli Risotto

Aquarello Carnaroli Risotto

I will admit that this post is long long long overdue.  I had some other things that pulled me away.  I have a whole stack of posts in mind, and I promise to get back on schedule.

My sister and I finally made our way to The Parker restaurant last weekend.  It’s been on my list of restaurants to try for months and months and it was worth the wait!  The interior of the restaurant is pretty small and simple in a minimalistic slightly industrial way.  I honestly couldn’t describe it any more than that, I am too absorbed in the pictures of the food.

Confit Potato

Confit Potato

It must be my German-Irish heritage, but I love potatoes.  I hadn’t really eaten them for more than a year but I fell back in love this summer when my CSA box yielded so many.

Heart of Palm

Heart of Palm

I loved the amuse bouche of taro root chip and some sort of dip that reminded me of artichoke dip.  I could have licked the slate clean.  In contrast, the risotto (top picture) I didn’t much care for, but if I’m honest I haven’t tasted a risotto that I loved.

amuse bouche

amuse bouche

Now I must admit that this happened at the end of September which was my eating on the cheap month.  This meal didn’t exactly fit into the budget, but it was a really lovely meal.

CSA box week 12

Standard

week 12

 

Another killer box from my farmer.  Beets and onions went into the stock pile.  Tomatoes, cilantro, jalapeno peppers and onion became fresh salsa which I put on beans, rice and topped with avocado.  The blueberries I was so excited for!  The last time blueberries were in the box I gave that box away because I was on vacation.  They were delish!  I’m always so sad when blueberry season ends, it’s a long wait until they are available again.  Luckily for me I bought 30 pounds of frozen blueberries to get me through the winter.  I had already stocked up on raspberries and bananas and wasn’t sure I could fit it all into my freezer at once.  It wasn’t easy, but eventually it all fit.

packaging up for smoothies.  2 cups per bag

packaging up for smoothies.

My freezer from last month:  40 lbs bananas, 30 lbs blueberries and 10 lbs raspberries

My freezer from last month: 40 lbs bananas, 30 lbs blueberries and 10 lbs raspberries

Back to the CSA box, butter lettuce was such a nice change from the endless red leaf lettuce.  I made lettuce, tomato, sweet onion, avocado sandwiches with gluten free Portuguese buns from the farmers market.  It’s been about 7 years since I’ve sandwich in a bun, gluten-free baked goods have come a long way.  Next week I think I’ll buy some more.  More carrots, some of these I juiced, the rest went into stir fries.  Finally there was kale.  I actually didn’t know what it was!  I thought it might have been some sort of collard, but it’s flat leaf kale.  It seems all I ever see in the stores is curly leaf kale, I figured that just how all kale was.  I chucked it all into my morning smoothie.

CSA Week 11

Standard
A massive box this week

A massive box this week

This week my farmer passed me my box and right away I commented how heavy it was!  There are some definite highs and lows here.

1. Leeks.  I seriously don’t know what I’m going to do with these.  The last bunch I gave away to my dad and he hasn’t used those ones yet.  He’s not super keen to take more.  Suggestions needed.

2. Zucchini- I added these to the pile of zucchinis from the previous weeks and then realized I gotta start using them!  I spiralized half of them into noodles and made massive salads and I juiced the balance.  Wondering what I mean by spiralized?

spiralizer

I spiralize cucumber, zucchini, and carrots into noodles and either treat them like past noodles or do a noddle salad.  Change the texture of the vegetable and it’s like it’s something completely new and different.

3. Potatoes… added to the stockpile.

4. Gem squash – I haven’t used these, I’m waiting for the weather to cool and then I’ll bake them and then add them to a salad.  I’m not the biggest squash fan, I fear this is the start of many more to come.

5. Corn- again I chowed this down so quickly.  I brought the corn with me to work and was eating it at my 10am coffee break.  My co-workers thought it was weird, but why wait until lunch, it was as sweet as fruit!

6. Beans.  I polished off last week’s yellow beans in record time.  I was at a berry farm on the weekend and saw that they were selling beans for dirt cheap.  I didn’t anticipate that I would be getting more beans, so I bought a massive bag.  Fast forward to mid way through week 12 and I am still trying to eat all these beans.  I should probably have made pickled beans, and will probably regret it later.

7. Tomatoes- All of the tomatoes this year have been super ripe.  I don’t know if this is how ripe they are supposed to be.  Maybe the supermarkets have trained me to think that tomatoes should be kinda hard.  Essentially they all needed to be eaten in a couple of days.  I ate a lot of salads, and I ended up juicing some of them.

8. Swiss Chard – I actually ran out of swiss chard part way through the week for the first time ever.  I found myself hunting in the fridge for something, anything green I could toss in my morning smoothie.  I’ve actually had swiss chard in my garden all summer but haven’t touched it because my farmer has been giving me so much.  Silly me I forgot all about it.

9. Eggplant.  As a rule I don’t like it, it’s the slimy texture, I just can’t stand it.  I’m sure I read an eggplant jerky made in the dehydrator somewhere, now I just gotta find it.

10. Poblano peppers- I probably should have used these to make salsa, but I didn’t have cilantro and I just knew it wouldn’t be the same.  These peppers are still waiting for me.

What did I do with CSA box week 8?

Standard

week8

As I was writing up the post for week 9 I was thinking I should tell you what I did with the last weeks box.  Sometimes what I think I’m going to do is not at all what happens.

I’m pretty sure I told you last week I was bringing this box with me camping.

More red leaf lettuce.  These heads of lettuce are so big, I made a salad for 6 adults and that only used up half of it.  I also tossed in some basil from week 6, some cucumber, roasted garlic from week 6.  Sadly the other half of the lettuce didn’t do well in the cooler and by the time the weekend was over it was time for the compost heap.

I used the carrots and cucumbers in Vietnamese salad rolls, perfect for hot summery weather.  I also tossed the cucumbers into a jug of water overnight with a couple slices of lemon.  I’ve been drinking refreshing cucumber flavoured water at work all week.

The leaks?  Well I admit I had no idea what to do with them.  Co-workers told me to boil them and top them with butter- gross.  I ended up giving to my dad and he was thrilled.

The plums.  I ate one and my niece at one.  My farmer said they were mealy and were best processed into jam or canned immediately.  Since I was camping this wasn’t an option.  These were not as tasty as the plums from my dad’s tree, very mealy. After a weekend in the cooler, they were pretty much smushed.  They went into the compost heap.

The potatoes and onion.  I have a bit of a potato stockpile happening in my fridge, lucky for me they keep well.  These weren’t used at all when camping, instead when I got home I made some hashbrowns with the onion and some celery.

Beans.  Wholly molley is that a lot of beans, good thing I really like beans.  Before I left for camping I oven roasted a whole head of garlic (from the week 6 box) in olive oil.  I then steamed the beans in a mix of roasted garlic, olive oil, salt and pepper- wrapped in tinfoil and placed on the BBQ.  Everyone raved about them, and it was so delish I made it twice.  I then polished off the rest of the beans at work yesterday by dipping them into hummus.

 

CSA week 7

Standard

I have to admit that I haven’t eaten this box. I went on a camping trip and gave the entire box to a co-worker since I couldn’t bring any of it with me across the US border.

I was given back the mint and the fava beans. I tossed the mint in some water with some cucumbers and lemons- flavored water on the go. The fava beans I intend to turn into falafels.. eventually.

 

Also included was blueberries, carrots, fennel, zucchini, golden beets, swiss chard and romaine lettuce.  I’m pretty sure my co-worker is looking at her fridge and thinking what the hell am I going to do with this?  Welcome to my world.

 

week 7

CSA Week 6

Standard
Week 6

photo credit Pitchfork Organic Farm

This weeks box was so freaking heavy!

Potatoes- more… I hadn’t finished off the potatoes from last week.  I gave some away and I’m eating a whack of potatoes as I type this post

Cabbage- it’s huge.  I’ve been adding it to salads, stir fries, pretty much everything this week is topped with cabbage

Parsley- I usually juice this, and if I ever remember to buy more ginger that will be exactly what I do.  I can’t even count how many times I’ve gone to the store and forgotten the freaking ginger.

Radicchio- I hate this stuff. I gave it away,  The bitterness is just not enjoyable

Swiss Chard- I juice it, toss it in stir fries and smoothies, it seems just when I’ve almost eaten it all BAMM!  there is another bunch in the box.  I really hope it’s not in the next box.  I could use a break.

Garlic- 1 really big head of garlic.  It’s so fresh and juicy.  I’ve been tossing it in everything lately.

Carrots- they are so sweet and tasty.  It’s just a small bunch so I’ve been savoring them.

Zucchini-  I have no plans for these.  I got one or two last week and haven’t touched those either.  I need to come up with a plan soon.

Kale- more kale.  I got advance warning that there will not be any kale next week. I’m hoping for the return of spinach.

Raspberries- not in the picture, but I got one punnet of giant raspberries.  They didn’t last 24 hours in my house, it was a raspberry/banana smoothie breakfast for me!

CSA Week 5

Standard
highs and lows this week

highs and lows this week

 

~ Yay for spinach! I’m getting bored on swiss chard in my breakfast smoothies

~ Boo for mixed greens.  Mixed greens are not my favorite at all, nothing is worse than limp greens and after a day or two that’s what you’ve got.  I gave them away. I had 1/2 a bag left over from last week, I fed those to my favorite horses.

~ Baby turnips have returned, I chop them up and toss them in salads, I think they would also be good in a salad roll.

~ Beets! I usually juice them, but maybe I’ll boil these and do a cold salad with dill

~ Dill a whole bunch of it.  It’s far more than I will be able to use up, so I’ll probably dehydrate it for later

~Cilantro is not my favorite herb.  Some people love it, others hate it, but I’m indifferent.  I’m going to try to give it away

~Potatoes galore this week.  I don’t eat a lot of potatoes probably because my childhood was filled with them.  Luckily for me they will keep a long time in the fridge.

~ Snow peas have been a tasty addition to salads and stir fries.

~ Zucchinis.  I have come full circle when it comes to zucchinis. Growing up I hated them, then I only liked deep fried zucchini sticks, and then I hated it in all forms.  These days I have learned to love them again.  Turns out zucchinis are far tastier when raw, I still don’t care for the texture of cooked \zucchini.  These will end up spiralized and added into salads.