Friday, September 19, 2008


CSA veg!!! Turnips! Aren't they pretty? And you can eat the greens, too. I feel like this may become a slow cooker soup with the cranberry beans...
Beautiful carrots...
Some heirloom tomatoes and zebra stripe tomatoes. We also got dill, cilantro, peppers, eggplant, garlic, shallots (whoops, forgot to take pics of those, they were huge!), lettuce, white potatoes, and radishes.

Yesterday was our work day at the farm! It was so nice to be out there and the weather couldn't have been more perfect. Boy, fall is just beginning, the fields were golden, a few trees are turning, the growing season is slowing down... oh, summer, how I miss you!! But it's all good. This weekend should be perfect.
We got to see the horses in action at the farm, how cool is that?!? Zephyr and Queen were all harnessed up when we got there, and they turned the potato rows so that we could find the potatoes. It was very cool to see them working and they were very intelligent, well-trained creatures. So sorry I did not get a picture. Really, though, it's the first time I've seen horses in action like that, and I was so impressed (city kid!).
Probably the last of the squash I cooked up for supper last night.
Gallo Pinto, round two! Using up more of the cilantro!
The bulghur and cabbage casserole I made for our CSA workday potluck.

Bulgur and Cabbage Casserole

1 small head of cabbage, finely chopped
2 C water
1/2 C bulgur, reconstitued in 1 C boiling water
1/4 C olive oil
1 medium onion, chopped
1 T paprika
1 t caraway seeds
1 t salt
1/2 t pepper

Preheat oven to 350 degrees.
Finely chop cabbage in food processor using the disk with the holes in it.
Saute onion, add spices and seasonings, bulgur and cabbage. Mix well. Add water. Pour into oven safe casserole and bake 30m, covered, 10m uncovered.

A nice side.

And finally, Garbanzo Bean Paprikash with Dumplings. This was yummeh! I sort of mixed two recipes together, Paprikash with Dumplings, Tofu Paprikash and a dumpling recipe from another recipe.

Garbanzo Paprikash with Dumplings

2 T oil
1 onion, chopped
1 clove garlic, minced
2 T paprika
2 T sugar
1/4 C nutritional yeast
1/4 C ketchup
1 t salt
1 can garbanzos, undrained


2 C flour
2 t baking powder
1 t salt
4 T Earth Balance (1/2 stick)
1/4 - 1/2 C soymilk/water
1 1/2 t celery seed powder

For the garbanzos and sauce,
saute onions and garlic, add all ingredients up to garbanzos, mix well, add garbanzos, mix well, bring to a boil and lower heat and simmer.

For the dumplings

Bring a large pot of water to boil.
Sift the dry ingredients, mix well. Cut in the Earth Balance until mixture resembles meal, slowly add soymilk, should make a fairly dry dough. Roll out into a snake and cut into smaller pieces (I like big dumplings, so I get about 16). Pour into boiling water and cover, lower heat and cook at a low boil for 10m. Remove with slotted spoon, add to garbanzos and sauce and gently mix. Serve right away.

I may try experimenting with adding more baking powder.
The celery seed powder was a good addition (even if it did turn the dumplings green!).
The sauce is richer with the ketchup and nutritional yeast.

All of a sudden my book ("The Doomsday Book") got super exciting. Everything happened at once. I could barely put it down last night. Woo! Death! Disease! Near Escapes! Can't wait to see how it turns out...

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