I’m still alive! (sort of). I’m actually home sick today so I figured I could FINALLY update my blog. Since the semester has started back up I have been busy teaching, taking a class, and doing research. This usually accounts for 10-16 hour workdays. By the time I get home I make something quick and easy (omelette, 10 bowls of cereal, oatmeal…) but occasionally I have a particularly bad day and need to cook. I think I have 4 or 5 recipes that I will be posting today, so stay tuned!
When my CSA decided to call it quits, they cleared out their farm and gave each of us 2 boxes – about 40 pounds – of produce. In the end, I probably received as much as I would have over the following weeks. Among my bounty was 17 squash, an enormous bag filled with garlic (I would estimate 30-40 bulbs), bags of potatoes, and lots and lots of greens. Also, my CSA gave us this link http://www.localgrowers.org/csa-programs/ to help us find a new farm to support. I joined a winter CSA and am very excited about it.
So, I have a lot of squash. Becca and I took a cute date to Nashville, Indiana, and I bought a down home, kitschy squash cookbook. I’ve been getting ideas from it, but mostly for breads. When I have a lot of squash, I typically roast 2 or 3 at a time and just keep the roasted sqash in the fridge to put on oatmeal, bake into a casserole, or make breads. I wanted pasta the other day so I had the idea to adapt my gnocchi recipe for squash. I got lazy so instead of making “pillows” I just rolled the dough into balls.
-In a mixing bowl combine 1 egg and 1.5 cups roasted squash
-Continue mixing in 2 cups flour (I use wheat) and 1/4 teaspoon salt
-Once dough reaches dough-like consistency, roll into balls and boil until no longer chewy
-combine (with a mortar and pestle, blender, imersion blender, or however you want) chopped mizuna, 1-2 cloves crushed or finely chopped garlic, 1/4 cup parmesan cheese, 1-2 tablespoons olive oil, 1/4 tsp salt, and 1/8 tsp pepper
It’s really tough to quantify how much any of this costs because of how I got 4 week’s worth of vegetables at once. These are my best estimates:
Total Cost: $3.29
organic squash: $0.75
organic garlic clove: $0.10
2 cups organic flour: $0.52
1 organic egg: $0.17
1/4 cup paremean cheese: $1.00