Craig made the best pasta sauce on Friday night! All I really needed was a bowl of the sauce and a big spoon, and I would have been happy. It was a quick puttanesca, and the recipe called for an entire tin of anchovies, which made both of us raise our eyebrows, but it was really tasty. He served it atop whole wheat spagetti and next to CSA greens, braised in chicken stock and some of the water from the canned crushed tomatoes. We enjoyed the 3 Mollusk house red and turned off the porch light so we wouldn't have to share with trick or treaters.
Our CSA ended last week, but we won't be seeing the last of our CSA squash for a while. Saturday night I tried subbing butternut squash for carrots in a stir-fry. It was actually pretty good. Also in the mix were pak choi, daikon, kohlrabi, shiitakes, and edamame. I made up the sauce, and actually did a pretty good job, and both of us thought the squash was pretty good.
My weekend project was vegetable soup from Epicurious. I made the broth on Saturday and we ate the soup for dinner on Sunday. I had never made a vegetable broth before. It came out really well, with a nice delicate flavor and a perfume I would attribute mostly to the celeriac. I was able to use both green and dried beans from our garden, which was fun. It also contained lacinato kale, red pepper, potatoes, carrots, and shallots, and I threw in a parmesan rind. On the bowl is a slice of my first hippie bread of the season (I bought a new oven thermometer), which came out really well--wheat berries are the secret!
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