Superfluous Yet Delicious

We Cook. We Eat. We laugh a lot.

Archive for the month “July, 2013”

Roasting all the things

Tomorrow we are picking up a double share, and the woman we are swapping with will pick up our share when we go on vacation. Of course, this means twice the veggies, and we are still struggling to use up everything from the last few weeks.

Tonight was roasting night. We roasted the eggplant and the beets. Eggplant will have an adventure in the food pro tomorrow to become a dip, and the beets will be sliced up to go in salads for lunches.



Breakfast for Dinner


Italian sausage, fried eggs, callalloo fried with bacon, zucchini.

Paleo Fried Food

There are some people who would be offended by the title. After all, one of the big concepts of paleo is to avoid the cooking methods and materials that make southern fried dinners possible.  And corn does not fit into the paleo diet. However, farm fresh corn from the CSA should not go to waste. So we were flexible, as we often are about our diet, and Nicole wanted fried chicken. 

There is no picture of the corn, because this was made on the hottest day of the heat wave, and the second it was done, we retreated into the air conditioned bedroom with the tray of fried things and a plate of corn, butter, and salt. This is also the reason there is no fancy plated dish photo.

photo 1

On the left is fried zucchini from the farmshare, and fried green beans. On the right is fried chicken. Everything was egg-washed, covered in spiced coconut flour, and fried in coconut oil. Nom, nom, nom.


CSA Week 6



Raw Milk Cheddar and Savory Pepper Cheddar from Neighborly Farms, peaches and blueberries for the fruit, green beans, beets, red onions, an eggplant, callaloo greens, and lettuce for the veggie share.


Martha Stewart Nicole Is Not

A few weeks ago, I saw this link to Avocado Egg Bakes, and desperately wanted to try it.

Not as easy as they look. I scooped out extra avocado and ate it, (yum!) but the egg white still got everywhere, it took twice as long as expected, and did not look nearly as nice. And I found out that warm avocado doesn’t really do it for me, texturally. I offered Carl one, and he rolled his eyes at me.


Poll Time

I know this will probably be a contentious subject, but I am curious. For those of you without grills, what is the optimal way to cook corn for corn on the cob? I am planning a southern fried chicken dinner with corn and mulling my cooking options.

CSA: Week 5


No cheese this week, which was a bummer. Currants and blueberries for the fruit. Veggies were corn, onions, pointy headed cabbage, snap peas, zucchini, and beets. My head is already full of fantastic ideas for what to do with them. Haven’t decided about the currants, though.

CSA Round-Up: Weeks 1-3

The farmshare is getting progressively bigger, and we are trying to be good about documenting what we do with the loot so that we can keep track of what worked, what was delicious, and what does not bear repeating. Also Carl has a big bug about wasted food…. so we’re tracking ideas to prevent food from going to waste.

Here is what we’ve done so far:

Week 1


Strawberry Rhubarb Tarts used up all of the strawberries and rhubarb

Short Ribs and Greens used all the broccoli and the turnip greens.  The salad with that meal used up about half of the turnips, half the radishes, and all of the lettuce.

The rest of the radishes got thrown into salads for lunches, and the turnips got thrown into chicken soup.


Week 2

Week 2

Nicole did a chicken stir-fry with the bok choi, fennel, and some of the garlic scapes.

We froze the strawberries this week, some chopped up, some whole with no greens on top. Carl has been making vodka drinks with muddled frozen strawberries and Buddha’s Hand infused vodka (NOM!)

The beets went into the coleslaw

The garlic scapes and tomatoes went into salads for lunches.

We put the feta and the last of the tomatoes onto this salad.

The chevre has been featured in omelets and salads so far. (Carl thinks it goes great on a spoon.)

Week 3

Week 3The strawberries are taking a bath in some vodka, stay tuned in a month or so to find out how it turned out.

The cherries got snacked on. Carl denies eating most of a box as a midnight snack. (Nicole maintains that they were there when she went to bed, and gone the next morning.)

We’ve been using the pea tendrils in everything: salads, omelets, etc

The napa cabbage and kohlrabi went into a cole slaw.

The lettuce was salads for lunch and dinner.

The kale went camping with us and became sausage and kale soup.

The collards got sauteed up as a side with dinner in bacon grease, with a little rice wine vinegar



I made this last Tuesday, but sometimes I take a picture and then get distracted.

I still had some beets left over from week 2, and wanted to do something cold with the kohlrabi, as 90+ weather does not make me want to cook in my un-air conditioned kitchen.

So I looked up coleslaw recipes.

I used the kohlrabi, half the napa cabbage, the beets, and some grocery store carrots to make a fantastically colorful coleslaw that I then dressed with this recipe. I used some homemade mayo, and took it to a friend’s weekly potluck night, where it was happily devoured.


CSA: Week 4

There was no pickup for Thursday members last week, but Tuesday members got a share, so this week’s Thursday share was extra big, as will be a few others to make up the difference.


Week 4

Blueberries and Raspberries for the fruit, I chose red over black, because that’s the way I roll. Burrata for the cheese share.

That tomato would like you to know that it is really the english shelling peas that I was supposed to get the week before last. The farm delivered 1/6 as many as promised, and apparently had a huge rot problem, so those of us who didn’t get peas, got tomatoes this week.

Onions, carrots, cucumbers, snap peas, summer squash, and a head of lettuce round out the share. I see a lot of salads in our future this week.

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