We decided to take a break from our CSA this year. We felt like we were still letting too many things go to waste with how busy we were, we had to miss a bunch of weeks last year due to traveling, and the weekly pickup - even though it's relatively close by - started to feel like an inconvenience sometimes. This year the CSA started offering a bunch of changes like being able to skip a week, semi-customization, and getting a half share. So we seriously considered keeping with it, but ultimately decided to give it a break.
We have a few friends who do Hungry Harvest and like it, so we've been trying it out for the last couple months. It's a weekly delivery of "rescued" produce - too "ugly" for grocery stores or oversold - and they also donate to hunger programs. For $17 (incl. $2 delivery fee) we get a mix of veggies and fruit; around the same amount as our split CSA share - but I like that you get fruit as well. We would only get an occasional melon with the CSA, but with Hungry Harvest we've gotten all kinds of fruit. I also like the mission in general, the convenience of delivery, and that you can easily pause your deliveries. After getting an email with a list of what you're going to get that week, you can customize your box for a small fee if you want to substitute anything (though you can also make a "Never List" and they will substitute something no charge if a Never item is on the list). You can also add on eggs, fancy bread, coffee and some other things.
Though we've liked it, I'm putting it on pause for the next month as we still feel like some things are going to waste. Either we just don't have time/motivation to cook it all, or some of the fruit goes bad quickly as it's at peak ripeness. Plus I still keep meaning to visit our local farmer's markets. And the other not so great thing is that we're getting things like hard squash, cauliflower & Brussels sprouts - all of which I like, but like cooking in the oven...and ain't no way I'm turning on the oven in this heat.
The heat index is in the 100's, and I'm staring down this head of cauliflower from last week and a bag of Brussels sprouts from this week. I like cauliflower roasted to the point of almost being burnt...but yeah, that ain't happening today. I'm not a particular fan of this whole cauliflower trendiness where it's turned into "rice," pizza crusts or various other carb substitutes. I like my carbs! But realizing I could microwave cauliflower in order to puree it, I thought that would be a good solution.
I looked up recipes for mac & cheese with "hidden" cauliflower, and cauliflower "cream" sauces, and made up my own thing. Then I sauteed the Brussels sprouts in a good amount of olive oil, and they got pretty browned; comparable to roasting. The cauliflower puree will never compare to a real creamy Alfredo sauce, but it does emulate the creamy texture somewhat. Would also be good as a vegan pasta without the cheese (maybe some nutritional yeast?). It is also totally NOT photogenic, but it tasted good. So, here we go:
- 1 head cauliflower, cored & cut into florets
- salt, pepper, garlic powder
- 1 lb-ish Brussels sprouts, trimmed & quartered
- olive oil
- 4 cloves (or more) garlic, minced
- 1/2 box pasta (rotini, penne, etc)
- grated parmesan cheese
Put the cauliflower florets in a microwave-safe bowl (I used my microwave popcorn popper!) with about 1/4 cup of water. Cover and microwave until soft. Mine took about 10 minutes, but I would check after 5 and see how they are.
Let cool slightly, and dump the cauliflower & water into a blender. Blend until very smooth. You may need to add some extra liquid - I added some half & half, but you could use any type of milk product, broth or even water. Add salt, pepper & garlic powder to taste, and blend again.
Heat up your pasta water & cook your pasta. Meanwhile, heat a large skillet on medium high and add about 1/4 cup olive oil. Add quartered Brussels sprouts & let cook a few minutes undisturbed, til they get browned. Toss and keep cooking until they get some good color. Turn heat to low, add garlic and cook briefly. Add the cauliflower puree, and some pasta water to thin if needed. Add most of the parmesan.
Add drained pasta & serve with additional parmesan.
I still have to deal with an acorn squash from a couple weeks ago, but maybe it'll last long enough for this heat wave to pass...
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