I was a cooking fool today! Since I was gone most of Saturday, Sunday, and Monday for yoga teacher training, I had to make up for lost time to ensure none of our CSA veggies spoil before we can enjoy them. First, I made some fresh salsa with two of the tomatoes and the jalapeno pepper, along with some black beans, onion, garlic, and cilantro. Next, I parboiled the green beans (Boil for 2-3 minutes until bright green but still crisp, then plunge into ice water to stop the cooking process). I don’t have a clear plan for them yet but partially cooking them will preserve them for another day or two, or I can always pop them in the freezer.
Since sweet corn doesn’t stay fresh for more than a few days, I decided my best option for getting through my 9 remaining ears was to make this vegan corn chowder recipe from cheekykitchen.com. So once the beans were done I started on the soup. Shucking the corn and cutting the kernels off the cobs is a bit time-consuming, but I used up nearly six ears to get the required 3 cups of kernels for the soup. The recipe was easy to follow, and the resulting chowder is rich, creamy, and delicious. The croutons are completely optional but a good way to use up stale bread.
Vegan corn chowder
While the soup was simmering on the stove, I made a “kitchen sink” vegetable stew using things I had in the fridge, including the eggplant and zucchini from last week’s delivery, along with some (non-CSA) mushrooms, as well as kale and Thai hot peppers from our garden.
I started by cooking about 1/2 onion and a 2 cloves of minced garlic in a little olive oil. Next I added the chopped eggplant to the pan and let that cook for several minutes, stirring occasionally. Once the eggplant had softened I added the sliced mushrooms, chopped kale, chopped zucchini, and 1 can of chickpeas (drained) and put the lid on the pan to help everything cook down slightly. Once the veggies were cooked through, I added two diced hot chilies (totally optional), a few tablespoons of chopped fresh herbs (I had basil and cilantro on hand but you could use anything), and 1 can of diced tomatoes with the juice. I let everything simmer for about 20-30 minutes and served it with a few of the croutons on top (the ones I made to go with the corn chowder). Here’s what the finished stew looked like:
“Kitchen Sink” Vegetable Stew
This is a very tasty stew on its own but it could also be served over rice or quinoa for a heartier meal.
You’ve probably noticed by now that I rarely use recipes when I cook. I prefer to throw things together based on what I have handy. I hope this is still helpful, however, for getting ideas on how to use up your CSA veggies. Tomorrow I have to use or freeze the cantaloupe before it spoils, and find a plan for the beans and corn.
CSA delivery progress:
- Sweet corn (
10 9 3 ears)
- Green beans (about 2 lbs.)
- Cucumber (
Watermelon, Little Baby Flower variety
- Cantaloupe, Sarah’s Choice variety
- Tomatoes, Estiva variety (
8 6 1)
Zucchini (1 medium)
Jalapeno (1 large)
Lettuce head, Nevada variety