Two Recipes

Cooking from a CSA is deceptively difficult.  After all, you get a beautiful bounty every week of the sort of high-quality ingredients you can’t go wrong with.  But they rarely come in familiar combinations.  We now have a stable of stand-bys (and you can find most of them in old blog posts).  Sometimes we make things up.  But when we’re stumped or making something new, we often look on-line or in cookbooks, find something close to what we want, and improvise from there.  Here are two such recipes from this summer:

July Scafata

We needed to use fava beans.  We get them one or two weeks each summer from our CSA.  We didn’t want to let them go moldy in our refrigerator again, but we couldn’t remember what we’d done with them before, nor whether we’d liked it.  Looking on line, we found that scafata was the best match for our ingredients.  It was definitely tasty enough to repeat.  Aside from shelling the fava beans, which would have to happen no matter what cooked with them, it’s easy enough to repeat, too.  I couldn’t tell you whose website the original came from, it shows up in multiple places, but if they give a source, it’s La Cucina Delle Regioni D’Italia: Umbria, by Antonella Santolini.  Here’s our version, which modified both ingredients and cooking times:

In a large skillet over medium heat, cook 10 minutes:

  • 3 T olive oil
  • 2 T minced garlic (would have been 1/2 C onion if I could eat onion, because that was in the original recipe and we got onions from our CSA, we just didn’t take them home)
  • 2 lbs fava beans, shelled and peeled (you could easily substitute a 10 oz box of frozen lima beans)

Add and cook about 5 minutes more:

  • 5 medium carrots, sliced

Add and cook about 10 minutes more:

  • 2 small or 1 large bulb fennel, chopped
  • Salt to taste

Add and cook about 5 minutes more:

  • 1 large can (28 0z) diced tomatoes (canned because we made this in July when we had fava beans and had run out of frozen tomatoes from last year, rather than waiting until August when we get more tomatoes)
  • Water as needed to make stew (I don’t remember whether we needed any)

Add and cook until wilted:

  • 1 bunch beet greens (because that was what we had, although we often have chard, which is what the original recipe called for)

Serve with some sort of starch.  Enjoy!

Refrigerator Sour Pickles

Because we needed something to do with lots of cucumbers, when we weren’t getting any other salad ingredients.  This is very loosely based on the recipe for 48-hour Sour Pickles in Putting Food By (see my References and Resources page for the full listing).

Mix together for brine:

  • 1 C white vinegar
  • 3 C water
  • 1/4 C salt
  • 1/4 C sugar

Pour enough brine to cover (but it won’t because the cucumbers will float) over:

  • 3 large cucumbers, sliced
  • garlic: 1 heaping tablespoon of jarred, or a few cloves pressed or chopped

Cover and refrigerate.  Best about 2 days later.

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