Posts tagged ‘fruit’

A Bountiful Showing + How to Eat an Orange

It’s been six weeks. SIX WEEKS. Does it feel that long? At some point during the CSA drought, someone (can’t remember who) said to me something (can’t remember what exactly) about me being a “girl obsessed with her CSA box.” I’m experiencing mixed feelings here, folks. Is that what you think I am? A women driven to obsessively chronicle the contents of her local farm’s gifts on a semi-weekly basis? Or perhaps I am a person attempting to improve my photography skills while sharing the delicious possibilities in a box of fruit and veggies. Either way, neither estimation is entirely off and I’ll happily continue this tradition with photos and the occasional recipe. Win all around! (Really? Obsessed? Don’t make me sound like a Beyonce movie!)

lemons, navel oranges, mandarin oranges, stir fry mix, dill, green onions, carrots, butternut squash, salad turnips, arugula

I’ll abstain from recipe sharing this week. Most of these items can be best enjoyed with a good scrub and chop. I WILL show you how to enjoy an orange without drips and minimum sticky fingers. My family calls it eating an orange “Florida Orange Style.” Thinking about it now, that name doesn’t even make sense. But the method does.

Winter inevitably evokes in me my favorite parts of growing up in the sunshine state. Everyone knew you didn’t buy oranges from the orchards until after a cold snap. That makes the oranges sweeter. And once that cold snap hits, I knew my after school snacks would show up in the form of an unlikely orange juice box (Sorta.)

How to eat an orange Florida Orange Style

What you’ll need:

  • 1 juicy orange, (I used navel from this week’s box)
  • a sharp knife
  • a sense of humor
  • if without, a child
  • if without a sense of humor or a child, someone else’s child

First give the orange a good scrub. You want clean skin.

Use the knife to cut around the stem. Angle your knife so that it cuts a cone and you have a little hat, removable from the fruit.

Carefully cut inside the orange without poking through the skin. You want to maximize juiciness.

You’ll want to enjoy it now so go ahead and grasp the orange with both hands, put it up to your face…

and SUCK! That’s right, I said SUCK. This is where the sense of humor comes in. Or the little kid. If you are too proud to suck on an orange, first of all you are missing out. Second of all, a little kid wins because that booger will get to enjoy a delicious treat. If I can do it, you can too. Just once. And if you figure the payoff isn’t worth sucking on an orange, fair enough.

Slurp, squeeze and suck until there is no juice left. At this point your lips are tingly from the acid in the peel. If you did it right, the orange skin has started to rip around the cut edges.

When you’re satisfied there is no more juice to be had, find the little rips around the hole and pull. Open that orange up, turn the skin inside out and chomp away.

When all is said and done, eating an orange Florida Orange Style leaves you with lightly sticky fingers, no drips and a full tummy. Ah, satisfaction.

How do you embarrassingly eat your favorite fruit or veggie?

Weenie Brunch: Part 2

Here we are, team, at the butt end of last week’s Halloweenie Brunch! If you’re looking for Part 1, that’s over HERE. The remainder of my tweaked recipes, lessons learned and life-wisdom are as follows….

Weenie Brunch 1

What’s better than a delicious mix of fresh fruit? A delicious mix of fruit PLUS sugar, lime and mint! I didn’t even notice that I only used three fruits to make this because it ended up being so well balanced, no troll fruits to be found. It’s an incredibly easy recipe that pays off in spades.

Lime-Mint Sugar Fruit Salad

Adapted from the Williams-Sonoma Essentials of Breakfast & Brunch

  • 1/4 cup sugar
  • 2 tablespoon minced fresh mint
  • 2 teaspoons grated lime zest
  • juice of 1 lime
  • a mix of delicious-looking seasonal fruit
    • 1 cantaloupe, seeded, peeled and cut into 1/2 inch cubes
    • 1 cup grapes, halved
    • 1 pint strawberries, sliced
    • add what you like! get fancy and don’t forget to pre-taste for ripeness.

In a small bowl, stir together the sugar, minced mint, and lime zest. Set aside. In another bowl, combine the fruit. Drizzle the fruit with the lime juice and sir gently to coat. Sprinkle with the sugar mixture and turn the fruit once or twice to coat evenly. Transfer to a serving bowl and eat promptly. If you let it sit for too long, the lime looses it’s zing.

Weenie Brunch 2

Next up, we have the preferred casserole of our party. We’ve got a WINNER! The herbs added an excellent, fresh kick and the texture was great. A few notes about cooking: when we added that first layer of bread cubes, the bottom seemed woefully sparse. We added between a 1/2 cup to 3/4 cup extra cubes. Don’t add too many or there might not be enough liquid to go around. Last note, the prosciutto was fairly stringy and mostly broken when I initially put it over the dish. The original recipe called for the removing of the slices to tear and serve each dish with a bit of meat. Instead, using 6 slices means there was enough crusty prosciutto for each scoop. Also: next time I think I’ll up the cheese.

Savory Brioche Pudding with Prosciutto

adapted from Williams-Sonoma Essentials of Breakfast & Brunch

  • 2 tablespoons unsalted butter, plus extra for pan
  • 1 yellow onion, chopped
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon snipped fresh chives
  • 6 eggs
  • 3 cups whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 3-4 cups loosely packed day-old brioche cubes
  • 1/4 lb Gruyere cheese, grated
  • 6 thin slices prosciutto

In a frying pan over medium-high heat, melt the 2 tablespoons butter. Add the onion and  cook, stirring, until softened but not browned, 3-5 minutes. Stir in the parsley and chives. In a large bowl, whisk the eggs. Whisk in the milk, salt and pepper until blended.

Butter a 9×13 baking dish. Place half of the brioche cubes in the prepared dish. Sprinkle evenly with half of the onion mixture and half of the Gruyere cheese. Do this again with the rest of the bread cubes, onion mixture, and Gruyere cheese. Slowly pour the milk mixture evenly over the layers. Cover and refrigerate for at least 3 hours or for up to overnight.

Position a rack in the middle of the oven, and preheat to 375 F. Lay the prosciutto slices in a single layer on top of the pudding. Bake until puffed and golden brown, 45-50 minutes. SERVE. EAT. YUM!

Weenie Brunch 3

People liked this eggy casserole too and I definitely enjoyed the leftovers but it needs some work. Frankly, the sun-dried tomatoes (yes, those from the Farmers’ Market) stuck out like sore thumbs. They never quite blended in and almost felt like raisins in the otherwise smooth overall consistency. These particular tomatoes also had a tang that works well in the pasta dishes but overwhelmed even the spicy sausage. Speaking of which, the sausage definitely wasn’t the main attraction either. Next time, this thing gets more cheese, double the sausage (1/2 lb sweet, 1/2 lb sweet pork sausage), and some other element, onions? veggies? instead of the tomatoes.

Sausage Strata with Cheddar Cheese and Sun-Dried Tomatoes

adapted from Williams-Sonoma Essentials of Breakfast & Brunch

  • 1/2 sweet or hot sausage, meat crumbled
  • 1 yellow onion, finely chopped
  • 1 cup slivered dry-packed sundried tomatoes
  • 8 large eggs
  • 2 cups whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • unsalted butter for the pan
  • 12 slices soft white bread, sans crust
  • 1/4 lb cheddar cheese, grated

In a frying pan over medium-high heat, cook the sausage meat, breaking it up with a wooden spoon, until there is no pink, 10-12 minutes. Remove with a spoon and put it on a paper towel, to absorb some of the oil.

With about 1 tablespoon sausage juice left in the pan, add the onion to the hot pan. Cook, stirring frequently, until softened, 3-5 minutes. Stir in the tomatoes, remove from the heat. In a large bowl (we used a 4 cup liqud measuring cup, with a spout for easy pouring),  whisk the eggs. Whisk in the milk, salt, and pepper until blended.

Butter a 9×13 inch baking dish. Arrange 6 of the bread slices in a single layer on the bottom of the prepared dish. You’ll likely have to break a slice in half  if they don’t all fit flat on the bottom. Top evenly with half of the sausage, half of the tomato mixture, and half of the grated cheddar cheese. Preeat with the rest of the bread, sausage, tomato and cheddar cheese.

Slowly pour the milk mixture evenly over the layers. Wrap securely in plastic wrap and regrigerate for at least 2 hours or up to overnight.

Preheat the oven to 350 . Bake until puffed and golden brown, 30-40 minutes. Remove and let it cool out for 5 mintues. SERVE. EAT. YUM!

Broiled Grapefruit

adapted from Williams-Sonoma Essentials of Breakfast & Brunch

Last note: I don’t have a picture for the broiled grapefruit and I honestly didn’t taste it. Of the 10 we made, only one was left. The rest? They  were scraped and slurped dry. How does one make a broiled grapefruit? Simply cut a grapefruit in half and sprinkle the top with brown sugar. Place it face-up on a foil-lined cookie sheet, turn on your oven’s broiler and let it cook for 2-3 minutes. Should look bubbly and sweet.

That’s all she wrote! I hope that you’ll give some of these recipes a shot on your own. If you do, send me a picture of how it turned out and definitely let me know if you had any tasty tweaks of your own.

Ode to Eatwell

Undoubtedly, one of the greatest discoveries since living in San Francisco is the idea of community supported agriculture. By joining a CSA, local farms hook you up with incredibly fresh produce and the warm fuzzy of knowing that your food purchases are making a considerable impact.

I can’t remember how I first heard about my CSA, Eatwell Farm, but it’s a pretty incredible deal. Although slightly more expensive than grocery store produce, there is something to be said about the quantity and assortment I find in my box every week. Not to mention the enjoyable task of eating all your veggies and finding new ways to prepare items for each meal. It’s also been a great lesson for this thing called ‘the seasons’ where geographically, some fruits and veggies have a limited growing time in northern California. Tomatoes mean OH MAN it’s summer while squash means winter! And soup.

Check out this week’s box:

Heirloom tomatoes, tomatillos, parsley, onions, summer squash, cucumbers, bell peppers, eggplant, potatoes, grapes, and red kuri squash

Thus far, I’m planning on sharing my weekly box with you all. And by all means PLEASE lemme know if you’ve got a killer recipe or prep idea featuring any of these ingredients! This week, I’m really excited about the tomatillos so if you know of something delicious I can make with them, let me know in the comments or drop me a line.

Other CSAs recommended to me in San Francisco include:

Do you have other questions about CSAs I didn’t answer here? Leave em in the comments!

EDIT: I’ll be updating with links from the veggies used in other recipes that are posted on here. First up, the onions were used in the Sesame- Ginger Soba Noodles recipe!

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