Produce Nov 14

$18

Grass fed beef neck bones

Swiss chard

Acorn squash

Zucchini

Tomatoes

Tomatillos

Peas

Green chilies

Jalapeño 

Bell pepper

Apples 

And a non edible loofa :)

Savory Pumpkin, Refried Beans, and Veggie Whole Wheat Tortillas

3 Recipes in one post:

Completed recipe directions coming soon...

** Crock Pot Beans **

2 cups of dry beans made about 6-8 servings cooked. 

Co op:

2 cups dry Pinto Beans, rinsed and the bad ones picked out (ones that are really dark, almost black and any that float)

1 Bay Leaf

1 tbs Cumin Seeds

1tsp Kosher Salt

Farmers Market:

1/2 medium Yellow Onion, large 1" dice

1 large Garlic Clove, smashed

City of Tucson: 

Water to rinse, soak, then cook beans in

Directions:

After beans are rinsed soak them for at least 2 hrs before putting them in the crock pot with about 6-8 cups of water, onion, garlic, salt and spices. Turn on low and let cook for about 8-10hrs. I personally don't mind them cooking while I'm sleeping, because waking up to the delicious smell is sooo enjoyable. Haha. This could also work if you started them before leaving for work though. 

Anywho, the beans are soft enogh to mash by hand, but I like my immersion/stick blender. I don't add any oil, I just drain off excess water and purée about 3/4 of the beans then hand mash the remaining 1/4 so there is a little texture with a regular spoon. The beans hold their shape pretty well, but are super soft, so if you want beans for a salad or something, I wouldn't cook them as long. They are then ready to be eaten. The beans hold up well for a week (sometimes longer) if you make sure they're covered in the fridge. 

I'm totally making more, I love having them at the ready for grubbing. Yum. 

 

** Veggie Tortillas **

I use this recipe, but instead of all purpose flour I used whole wheat pastry flour (co-op), olive oil (co-op) instead of lard and instead of water I used hot puréed veggie stew with brown rice. I made the stew last week, but I wasn't impressed with it. It was full of good stuff like beets, carrots, sweet potatoes, and onion and I didn't want to just throw it out, so I puréed it up and saved it for just such an ocassion as this. I did experience a "Lesson learned" momen thought: rice should not be cooked in a pressure cooker, if you want traditional rice texture go with old school stove top or rice cooker :/ it comes out kinda gross otherwise. 

For this recipe, after the dough rested for the 15-30 minutes, I didn't need any extra flour on the counter to roll them out. It was cool :)

** Savory Pumpkin **

2-3 Servings 

I have soooo much pumpkin from breaking down the beast of a pumpkin my best friend have me after Halloween. I decided to roast about 2/3 of it and freeze it. I've been cooking with the remaining 1/3 from raw stage when I wanted it this week. Hence the pumpkin with tortillas and beans :)

Recipe:

2-2 1/2 cups raw pumpkin, cut into whatever shape you desire, aka whatever shape will cook at the speed you want to eat in. 

1 tbs Spice Mix *reference this post

1/2 cup Water

Co-Op

2 tbs Olive Oil

Farmers Market

1/2 medium Onion, medium dice

1-2 cloves Garlic, minced

Produce Goodies this Week

$20 well spent. 

Oyster Mushrooms, LOCAL!!! Yay!!! 

Swiss Chard

Kale

Onions

Red Potatoes 

Sweet Potatoes

Pears

Apples

I also have a pumpkin a friend game me on Saturday to use this week and an eggplant and some beets left from last weeks shopping :)

So this is the week for roasted garlic goodness maybe with pumpkin, eggplant, and lentils...

Then Pasta with garlic butter, oyster mushrooms, and kale for sure!

Swiss Chard, maybe with a spicy beet and brown rice stuffing...

Rosemary Potatoes with pears... Or a potato pear soup with rosemary! 

I love food. Adventures for sure this week. Yay!

Acorn Squash and Parmesan Pasta

Makes 1-2 servings

Truthfully when I put this together and tried it hot from the pan, I wasn't impressed, HOWEVER when it cooled it was pretty darn tasty! I will stick with it as a cold pasta dish instead of a hot one because truthfully I ventured eating my serving only after a taste testing, very adventurous and willing to try my food friend, told me it was really good. Haha. They didn't lie, it was, but only once it cooled ;)

Co-Op

1/3 package Whole Wheat Pasta, cooked (any shape will work :)

1/4 cup Parmesan cheese, shredded or grated 

3tbs-4tbs Olive Oil

2 tbs Maple Syrup

Salt to taste

Farmers Market

1 Small Acorn Squash, baked (or microwaved) skins removed, deseeded, and chopped in 1/2-1" dice

*the squash might break apart like a baked potato, but that's ok. It's going to get thrown in some oil to crisp it up and help hold it together in bigger pieces :)

1 Clove Garlic, thinly sliced

In a medium sauce pan on medium high heat put in a 2 tbs olive oil along with garlic and diced acorn squash. Cook until squash is browned on both sides, about 4 minutes. Then add maple syrup, stirring until everything is coated, after it's coated turn off the heat. Finally to the pan, or the bowl you're going to serve pasta in, add hot squash, cooked pasta, additional 1-2tbs olive oil, Parmesan cheese, and salt to taste. 

Then cool, eat, and enjoy.