June 6, 2011

Sauce trifecta at American Noodle Bar, where they’ve added new noodle styles (whole wheat, ramen and rice) and a host of new toppings. The ginger beef broth was particularly beefy and good this evening, though the filet mignon wasn’t really worth a second try.


What To Do With A Box Of Vegetables: CSA Box #11

CSA Box 11

3 South Carolina peaches
1 lb. strawberries
6 oz. local Florida blueberries
7 Fair Trade bananas
3 ears local Florida corn
3 portabello mushrooms
5 oz. baby arugula
2 slicing tomatoes
2 Vidalia onions
4 zucchini
10 red potatoes
2 heads broccoli

How I Used My Share

I sauteed the portabellos with zucchini, garlic and a shot of balsamic vinegar for a sandwich

I ate the peaches out of hand

I turned the strawberries and blueberries into a jam with oregano and balsamic vinegar

My DH ate the bananas

I ate two ears of corn with fresh Italian sausage

We ate the other ear of corn with vidalia onion, arugula and potatoes in a roasted potato salad

I ate the tomatoes on sandwiches for lunch

We ate the broccoli on hummus pizza

My Favorite Recipe From This Box

Roasted Potato Salad with Bacon, Corn and Arugula

1 Year Ago

1 pound strawberries
6 oz. local Florida blueberries
7 Fair Trade bananas
1 Tommy mango
3 peaches
3 ears local Florida corn
2 local Florida yellow squash
1 bunch spinach
2 slicing tomatoes
2 Vidalia onions
2 large cucumbers
6 red potatoes
2 large heads broccoli
1 head garlic

What I Made: Roasted Potato Tacos with Corn; Malaysian Curry; Thai Salad; Squash and Egg Stir Fry; Vidalia Onion, Spinach and Toasted Broccoli Risotto Topped with a Fried Egg; Mango and Pepper Rice with Cucumber

This will be my last CSA-related post until November. I have made the decision to switch from a buying club-style organic focused CSA to a more local CSA that produces all of their fruits and vegetables in a small urban garden less than 5 miles from my house. This CSA runs from November-April and should provide more than enough veggies to feed the two of us well each week.

The decision comes hard, as I love thinking of new and exciting things to do with the vegetables I get with each share and new ways of wringing every last bit of goodness from each box. I will miss having year-round convenience, but it’s a small trade-off to be able to support a local garden.

The particular CSA I have been partaking of is an organic produce buying club, and while certainly worthwhile, there have been a number of smaller, more local-focused farmer’s markets and CSAs that have cropped up in the year and a half since I first joined the CSA. That, and frankly, since the CSA I joined has been growing leaps and bounds (and expanding way out of Florida), the quality and variety have suffered. Partially from this year’s drought, frost and flooding and partially because the CSA has grown so quickly. Organic is lovely, but I’d much rather support someone right in my backyard producing varieties of produce that aren’t farmed with longevity in mind. I’ll take taste over shelf stability any day.

I will continue to post my favorite recipes (maybe even more often!) and what to do with a box of vegetables as I am able. I have a year and a half’s worth of info to share—maybe even in cookbook format–if I can find the time and/or lazybones motivation.

Roasted Potato Salad

Ok, so I totally forgot to take a picture of this recipe. Here, have a Vidalia onion instead 🙂

Roasted Potato Salad

1/2 lb. small red-skinned potatoes
Canola oil to toss with
1 ear corn, kernels removed
1 Vidalia onion, chopped
1/4 lb. your favorite bacon
3-5 oz. baby arugula
1/4 extra virgin olive oil
2 Tbsp. balsamic vinegar
1 Tbsp. dried cumin powder
1 Tbsp. dried chipotle powder
1 tsp. Dijon mustard
Big pinch red pepper flakes
Salt and Pepper

Preheat your oven to 450 degrees F.

Chop the potatoes into 1/2 inch or so pieces, toss in a little canola oil and sprinkle with salt and pepper. Roast approximately 25 minutes or until browned and cooked through.

While the potatoes are cooking, slice the bacon into 1/4 inch thick batons (or however you like) and crisp over medium heat. Remove with a slotted spoon to a paper towel to drain.

Add the onion and corn to the bacon fat and kick the heat up to medium high. Cook 10-25 minutes or until browned. Season with salt and pepper to taste.

Combine potatoes with the corn mixture and 3-5 oz. baby arugula in a large bowl.

In a small bowl, whisk the olive oil, balsamic vinegar, cumin, chipotle powder, mustard and red pepper flakes. Taste. Adjust seasoning to your liking.

Pour over potato mixture and toss to coat. Taste again and adjust seasonings to your liking. Add bacon to finish and serve.

Serves 2 for dinner or 4 as a side.

Fade To Night – Timelapse of the Miami Skyline

Check out my other half’s first foray into timelapse photography–Fade to Night was taken from dusk-dark last weekend from behind/beside the Miami Children’s Museum. Consummate geeks out there may recognize the song from Portal 2. We’re obsessed.

Frequent readers of this blog may also recognize the skyline–I posted a batch of pictures from that night (as well as a car video) here.

Downtown Miami Skyline at Dusk and Beyond

Recently my DH and I had the opportunity to shoot part of the Downtown Miami skyline at dusk while a friend practiced his car videography. These are a few of the more impressive shots taken that evening.

HDRs by the DH

I think this might just be my favorite shot of the night... look at those clouds!
This is pretty much the same shot as #1, just in the dark and to the left a bit. I love the colors on the water
The DH is particularly proud of this V Dub shot, and with good reason

Regular shots by me

The Adrienne Arscht Center at dusk
The Adrienne Arscht Center a little later
A concert at Bayside
The other side of the bridge
Playing with city lights - this is actually the Miami Skyline and a lighted bridge

Cool car video by the ever-talented Kevin


Test Shots: Miami Skyline & A Volkswagen CC | 05.28.2011 from Kevin Huggins on Vimeo.