The Gastronomic

Making this was kind of a fiasco!  We were both extremely hungry, we didn’t know if we could get in done on time, we waffled between using a frozen crust vs. making our own, etc etc!  But, in the end, we wound up with an extremely satisfying dish that we enjoyed for the next couple of days.  The addition of the squash made the texture slightly more watery–the original recipe had only tomato.  Next time we’ll make sure that we give it more time to cook all the way through when using succulent veggies like squash or zucchini.

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This was a surprisingly good pasta dish with a nice sweet-tasting sauce that was not too heavy. I’d adapted it from an original recipe that called for shallots, port, tomato paste and a lot less garlic. Instead, I put in more garlic, red wine, and some of the fresh cherry tomatoes from our farm share. It was good as leftovers, as well. I’d definitely make it again!

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Today we just had a clean-out-the-fridge stir fry session. 

Ingredients:

• 20 cooked medium shrimp (frozen)
• 1 head bok choi
• 1 small zucchinni
• 1 small yellow squash
• 3 small carrots
• 1 small clove garlic
• 1 small purple pepper
• 2 tbsp hoisin sauce
• 1tbsp oil

Process:
Julienne zucchinni, squash, and pepper use peeler to shave carrot.  Mince garlic.  Tear leaves from bok choi stalks, and chop stalks.  Heat oil in pan, add garlic and bok choi stalks.  Add zucchinni, squash, carrot, and pepper.  Add shrimp and bok choi leaves.  After 10 minutes,  mix hoisin sauce with 4 tbsp water and stir well.  Pour into pan and cook until sauce thickens, about 5 minutes.  Serve over rice.

This was fine– nothing particularly fantastic, but a fine and satisfying meal.
 

No recipe today, as we’re too busy with orientation at school to be cooking much for ourselves this week.  But here’s a photo of all the beautiful produce we got from our farmshare this week.  There’s way more here than we’ll be able to eat by ourselves in a week.

Pictured above: 4 zuchinni (was supposed to be 8, but I knew we couldn’t eat that muc), blueberries, 2 yellow squash (was supposed to be 6, but I knew we couldn’t eat it all), plum tomatoes, about a dozen potatoes, bok choi, swiss chard, 2 heads of green leaf lettuce, 4 purple peppers, and 2 varieties of full-sized tomatoes.  Yum.