CSA Box Weeks # 7 & 8 – The Bohemian Kitchen

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The CSA share season is over now. We got tons of veggies for week 7 and week 8, including a spaghetti squash and a pie pumpkin.

I didn’t do anything special with it, unless you count the pumpkin risotto that did not taste like pumpkin. I also played around with the cabbage and came up with filling for rigatoni.

This was originally supposed to be cabbage pesto. I pureed the cabbage with garlic, vegetable oil, almonds, water, salt, and parsley. It actually didn’t taste that bad, but no amount of blending gave me the texture that I wanted. So I threw it into a bowl, added a pound of medium-firm tofu (also pureed), bread crumbs, dried basil and oregano, more salt and pepper, lemon juice, and nutritional yeast. Then I stuffed it into rigatoni and covered it all with pasta sauce.

Yes, I do realize how gross that sounds. It wasn’t exactly great enough for me to bother posting a recipe (it’s one of the weirdest recipes I’ve made up), but it was good enough to eat. If you don’t know what to do with cabbage and you want something different from the usual slaw or soup, give this a try. It’s not too bad.

As for the CSA program, I’m glad that I tried it. I’ll probably go back to it when it starts up again in the spring. It forced me to be creative with my cooking. I’m also more appreciative of global trade. I can’t imagine eating the same food over and over again, which is probably what our ancestors did before we started importing spices and other ingredients from overseas.

Have you ever made up a weird recipe? What was it?