Tag Archives: CSA Delivery

Sweet Potatoes with Fluffy Meringue – A Healthy Thanksgiving Side

Thanksgiving is such a wonderful holiday. To me, it means getting together with family and friends to spend quality time together. And of course, sharing some great food.

Growing up, I remember having sweet potatoes with marshmallows on top. This Thanksgiving dish is ultra sweet with the sweet potatoes from a big can and mini marshmallows melted on top, delivering dessert during the dinner.

So, can you have your sweet potatoes with marshmallows with a fraction of the sugar and calories? Absolutely. I read a great recipe in Good Housekeeping a few years ago that reformed helped me reform my Thanksgiving sweet potato staple into something healthy and delicious.

These meringue topped sweet potatoes taste so much like toasted marshmallows to me — but rely on the natural sweetness of the sweet potatoes for most of the sugar flavor but without the added calories.

Sweet Potatoes with Fluffy Meringue Recipe

Sweet Potatoes with Fluffy Meringue

Sweet Potatoes with Fluffy Meringue for Thanksgiving

5 large sweet potatoes (about five pounds)
2 tbsp pumpkin pie spice (I use Trader Joe’s)
5 egg whites
1 tablespoon maple syrup
3/4 teaspoon cream of tarter
Pinch of salt

Clean the sweet potatoes and pierce all over with a fork or knife. Microwave the sweet potatoes on a plate or in a bowl covered with plastic wrap until well cooked and soft — about 15-30 minutes depending on the strength of your microwave (it takes about 30 minutes in mine). Let the sweet potatoes cool until you can handle them without burning yourself. I like to slice them in half to let the insides cool a bit faster.

Preheat your oven to 400 degrees Fahrenheit.

Remove the peels from the sweet potatoes and mash them well. You can run them through a food processor but if they’re soft enough, the sweet potatoes can be mashed with a fork (less clean up!). Mix in pumpkin pie spice (I use 2 tbsp as I like the flavor but use less if it’s too strong or more if you like more flavor) and a pinch of salt. Taste this mixture* and if you like it, spread it evenly across a 9×13 pan (3 quart).

Put the egg whites, cream of tarter and maple syrup into a mixing bowl and beat until you have stiff peaks. Gently, remove the well beaten egg whites from the bowl and spread over the top of the sweet potato mixture. If you’re feeling fancy, put them in a piping bag and pipe onto the top of the potatoes.

Bake at 400 for 5-8 minutes – remove from the oven when the top is golden brown (and likely when you smell it).

Enjoy and Happy Thanksgiving everyone!

* Some people might not find these sweet potatoes sweet enough. I swear that the sweetness will be there and but if you need more sweetness, add up to 2 tbsp of brown sugar or maple syrup to the mix after adding in the spice and the salt. I also really like using ginger maple syrup in this recipe because it adds a nice sweet spicy kick. The ginger maple syrup I use is from the Deep Mountain Maple stand at the Union Square Greenmarket but I’ve noticed they’re selling it online too. Have a great holiday everyone!

SweetPotatoes

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CSA Delivery: Watermelon, Tomato, Feta & Arugula Salad

Another week, another amazing CSA delivery. Today, I received my first ever yellow watermelon.  This delicious baby melon needed some special attention so I immediately popped it into a simple and delicious salad using all CSA ingredients (plus a little feta and balsamic vinegar).

Recipe:

  • arugula – enough to make a bed on the plate
  • sliced tomatoes (red ones this week — used for contrast and saving the lovely yellow one!)
  • sliced yellow watermelon
  • crumbled feta 
  • balsamic vinaigrette

Arrange arugula on plate. Alternate tomato and watermelon slices. Sprinkle on feta to taste.  Add balsamic vinaigrette if desired.  ENJOY!

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First CSA delivery 2012 – Strawberry Rhubarb Cornmeal Bread

I’ll admit it. I love strawberry rhubarb. Anything strawberry rhubarb. Pies. Jam. Compote. Ice cream. Anything strawberry rhubarb. Or possibly just rhubarb but I do like the bit of flavor the strawberries give.

So I couldn’t resist something strawberry rhubarb with the divine rhubarb stalks and quart of fresh strawberries that showed up in the Golden Earthworm CSA box this week.

Strawberry Rhubarb Cornmeal Bread

Fresh baked loaves of strawberry rhubarb cornmeal bread using strawberries, rhubarb, cornmeal and flour from the Tuv Ha’Aretz CSA in Forest Hills.

1 cup whole wheat bread flour (or half white if you don’t like a stronger wheat taste)
1 cup yellow cornmeal
1 cup sugar (I prefer the organic raw sugar)
3 1/2 tsp baking powder
1/2 tsp salt
1 cup buttermilk
2 large eggs
1 tsp vanilla extract
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
1 cup chopped strawberries
1.5 cups chopped rhubarb (about three large stalks)
Directions:
1. Preheat the oven to 350°F.

2. Whisk together flour, cornmeal, sugar, baking powder, and salt in large bowl; whisk. Whisk buttermilk, butter, eggs and vanilla in smaller bowl. Gently fold the wet and dry ingredients together (using a spatula makes this pretty simple). Then fold in strawberries and rhubarb.

3. Butter and flour two bread pans (I do this after mixing everything together so the cornmeal can soak slightly). Scrape batter into pan; spread evenly between the two pans and level off gently.
4. Bake cake until knife or toothpick poked into the center comes out clean and cake pulls away from sides of pan, about an hour.
5. Cool and enjoy!  Or eat slightly warm with a little milk or coffee. Divine. Lightly sweet with a crispy crust and just a gorgeous amount of flavor.
This cake isn’t too fruit heavy so feel free to add in more of the fruit/rhubarb. I might just do that next time but you might need to add a touch more flour/cornmeal to balance it out.

By the way …. I need to give my Mom kudos for my rhubarb obsession. We had a little patch that grew each year outside of the house and I LOVED when she’d make a fresh strawberry rhubarb pie.  To this day, it’s my favorite pie and the perfect slice for a birthday celebration.

Going local for organic produce

CSAVeggies-WeekOne, originally uploaded by MinorlyObsessed.

For years, I’ve been a big fan of organic, locally grown produce. As a frequent shopper at the NYC green markets, I wanted to find a way to get the best quality local produce at a space closer to home.

So, after a few years of trying to get into a CSA (Community Supported Agriculture), I joined the Tuv Ha’Aretz-Forest Hills Jewish Center CSA. After plunking down a hefty down payment, I’ll be receiving fresh fruit, veggies, grains, beans and flour for the next 26 weeks.

This Tuesday, I received the first delivery, which included:
–Red Boston Lettuce (never head this type before!)
–Green Boston Lettuce (biggest I’ve ever seen – about a foot in diameter and it barely fit into the bag)
–Spinach (awesome to sautee with a little garlic and olive oil)
–Baby Arugula (yum – salads!)
–Breakfast Radishes (I traded these for extra Rhubarb – love Rhubarb!)
–Baby Japanese Salad Turnips (never had this before – it’s new to me and tastes a bit like a radish)
–Rhubarb (two bunches for me with my breakfast radish trade)
–Strawberries (one large and one small box)

The fruit and veggies come from the Golden Earthworm Organic Farm, which is located in Jamesport, on Long Island’s North Fork. You can read more about the farm on their site.  The organic bean, grain, and flour shares come from Cayuga Pure Organics in Ithaca, NY – I’ll be getting those deliveries each month.  And, while there were strawberries in this delivery (so many, so delicious and sweet!), the fruit deliveries start later in the summer. The fruit comes from a partner of Golden Earthwork Organic Farm, called Briermere Farms, which provides non-organic yet responsibly grown fruit.  Briermere is also located on Long Island’s North Fork near Golden Earthworm.

But back to this week’s delivery, I’m trying to figure out what to do with all the rhubarb and I think I’m going to try to make strawberry rhubarb jam – it’s my favorite jam of all time but I’ve never made jam before.

Suggestions are welcome ….

Going local for organic produce

CSAVeggies-WeekOne, originally uploaded by MinorlyObsessed.

For years, I’ve been a big fan of organic, locally grown produce. As a frequent shopper at the NYC green markets, I wanted to find a way to get the best quality local produce at a space closer to home.

So, after a few years of trying to get into a CSA (Community Supported Agriculture), I joined the Tuv Ha’Aretz-Forest Hills Jewish Center CSA. After plunking down a hefty down payment, I’ll be receiving fresh fruit, veggies, grains, beans and flour for the next 26 weeks.

This Tuesday, I received the first delivery, which included:
–Red Boston Lettuce (never head this type before!)
–Green Boston Lettuce (biggest I’ve ever seen – about a foot in diameter and it barely fit into the bag)
–Spinach (awesome to sautee with a little garlic and olive oil)
–Baby Arugula (yum – salads!)
–Breakfast Radishes (I traded these for extra Rhubarb – love Rhubarb!)
–Baby Japanese Salad Turnips (never had this before – it’s new to me and tastes a bit like a radish)
–Rhubarb (two bunches for me with my breakfast radish trade)
–Strawberries (one large and one small box)

I’m trying to figure out what to do with all the rhubarb and I think I’m going to try to make strawberry rhubarb jam – it’s my favorite jam of all time but I’ve never made jam before.

Suggestions are welcome ….