This year I set myself up with some goals that I thought that I could realistically accomplishing (writing on my blag was not one of them). Most of them were the typical ones... be healthy, read more, run... etc. But the one that I felt was the most important and fulfilling was the fact my family joined a CSA.
"What is a CSA?" You ask... Well, a CSA is
Community Supported Agriculture, which you buys shares to help pay for a farm's operating costs before the growing season starts and then you get a portion of the bounty. There are many things to consider when choosing a CSA... location, products, cost, variety...etc. While all of these areas played a role in making our decision, we choose
Food Joy in South Auburn because they offer organic produce, recipes and meal plans to ensure that you are using your share to the fullest potential. After reviewing our grocery bills' contents and costs, it only made sense to join for $134 a month to ensure that I was getting fresh, local, organic produce on a weekly basis; not to mention, the owner Karen is absolutely amazing. The best part of the CSA is not knowing what you may get. Quite a few of the items that we received are not typically available at the grocery store and, if they are, they would either be out of my price range or I would not buy them because they weren't on the "list"... especially the edible flowers.
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| A picture of our first crate that came with a chef's knife and apron! |
Since I am so far behind on posting, I am probably going to have to pick my favorite meals that I made. One ingredient that I was extremely excited about receiving was chanterelle mushrooms. So excited in fact, that I cooked them up immediately.
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| Chanterelles are golden in color and have a nutty, sweet, peppery flavor. |
I decided to make a risotto with them and serve them with bay scallops, which complemented quite well. Though this recipe has a few steps involved, it is totally worth it! Hope you enjoy!
Broth:
1/2 c mushroom pieces
6-8 c chicken broth (low or no sodium)
1/2 ts black pepper
1/2 ts dry savory
1 ts soy sauce
Combine all ingredients in a stock pot and bring to a boil on high for 5 minutes then reduce to a simmer and cover. You want to keep this heated for the risotto.
Risotto
2 TB EVOO
2 shallots, diced
1 c mushrooms, chopped
1 garlic scape or 1 TB garlic
1 c arborio or other risotto rice
1/2 c white wine
2 TB butter
2 c Parmesan cheese
- Heat EVOO over medium-high heat then add shallots and cook until clear;
- Add mushrooms and cook until soft then add garlic/scapes;
- Add rice and coat well. Stir constantly and cook until toasted (about 5 min);
- Add white wine, stir well and cook until most of the liquid is gone;
- Add ladle-full of broth to the rice (about 1/2 c) and reduce heat to medium-low. Stir often and let the the mixture to cook down until almost all of the liquid is gone then add more liquid. Continue to do this until the rice has started to break down, rice is al dente, and sauce is thick.
- Stir in butter and cheese. Set aside.
Topping
2 TB butter
1/2 c mushrooms, large pieces
EVOO
1# bay scallops
1 garlic scape/scallion
1 ear of corn with corn removed
- Heat pan over medium-high heat and add butter until browned;
- Add mushrooms and toss until covered. Continue to heat until mushrooms are crispy (about 7-10 min);
- Remove mushrooms from the pan, toss with scapes/scallions, and return pan to the heat. Add EVOO and heat but not smoking. Add scallops, dust with pepper, and cook each side about 2-3 minutes. You want each side to be browned.
- Add scallops to mushrooms then toss corn in pan until warm. Serve everything over the risotto. Enjoy!
