The running theme of my CSA share this year seems to be 'vegetables bigger than your head.' Last week I got some chard and kale that were easily the length of my elbow to outstretched fingers. Before that, I got some chives and green onions that were probably just as big. For those of you with gardens such things might be old news. For me, it's an exciting adventure. What will I get next week? What will I do with the enormous cabbage I have? No idea!
I've been trying to be better about cooking things that will last as lunches or dinners for the week using the CSA veggies. Pasta is usually a good bet, and a recipe that doesn't fail is this one for lemony broccoli pasta with chickpeas. I pretty much follow that exactly, but omit the cheese and add more lemon. This time, I used a 12 oz bag of pasta, 1 big bunch of broccoli and 1 can of chickpeas, which made enough for 5 days. The recipe is easy and quick, perfect for a rushed dinner.
One thing I tend not to rush is dessert. The offerings at the market have been so great that I'm hesitant to do anything to the fruit I buy because I don't want to spoil the taste. I've been leaving berries alone and snacking on them plain, but the plums I got recently were another matter. I knew they'd just hang out on the counter unless I did something, so big surprise... I made frozen yogurt.
Here is something I didn't know about plums: the skin makes them tart and a bit acidic. This recipe calls for making a puree of the plums and straining it to get rid of the skin bits and then adding those bits in as needed to achieve the taste you want. The taste of the skinless plum puree was totally surprising - really mild and sweet, not at all like the plum taste I was used to. The recipe is a combination of recipes from The Zuni Cafe Cookbook and The Perfect Scoop. The recipe calls for a lot of tasting, which is due to the fact that you might have really tart or really sweet plums. Go with what tastes good to you.
Plum Frozen Yogurt
10-12 oz plums (try to get ones that are soft and juicy)
5-8 tablespoons agave
1 teaspoon white wine
1 cup whole milk yogurt
1. Pit the plums and puree a food processor
2. Strain the plums to get rid of the skins, but save a bit of the skins to add in later
3. Add agave to the plum mixture in small amounts, stirring and tasting after each addition to get the sweetness that you want. Add a little bit of the skins to get a bit more acidity and tartness if you like.
4. Add the wine, and readjust the sweet:tart levels if necessary
5. Combine with the yogurt and chill for an hour or so, until the mixture is nice and cold.
6. Taste again, and make any adjustments to the taste. Pour into your ice cream maker and let it churn until it reaches the desired consistency.