No!!!

I'm devastated. The tomato crop at our CSA was hit by late blight. We got 3.5 pounds of green tomatoes. The rest is a total loss. No heirloom giants. No green zebras. No pick your own cherry tomatoes til you're sick. Nothin'.

I could literally go on for days about how this depresses me. Even my husband blamed his foul mood on the lack of farm tomatoes the other evening. It's just plain sad.

So before I drag everyone down with me, let me look at what has been successful this season...

Herbs...plenty of everything. Lots of basil for pesto. Plenty of dill. Lovage coming out the ears. I do wish more cilantro had been planted, but what are you gonna do.

Berries...oh my! TONS of blueberries. Plenty of raspberries, none tainted with mold despite the rains. Lots of strawberries got put up.

Eggplant...already yielding plenty. I only wish my oven weren't so antiquated as it won't broil anything properly because it leaks heat like a sieve.

Lettuce...lots of. New varieties this year. Always in tip top shape.

Corn...excellent copious flavourful corn on the cob by early August.

Kohlrabi...huh??

This is the year I have come to love kohlrabi. Instead of just hiding it in a soup or julienned in an asian stir-fry, I got creative. Kohlrabi is round, right? Meatballs are round, yes? There were plenty of small kohlrabi available in the big baskets for the mix & match 4 pound option at the farm stand. Before you quickly click away saying I'm nuts, let me show you...


Kohlrabi Balls and Spaghetti

12-18 small kohlrabi, 1-2" in diameter
1 cup diced tomatoes (canned or fresh)
1 T. vegan Worcestershire sauce
1/2 tsp. salt
a few grinds of black pepper
2 T. margarine (I use Earth Balance)
1 T. olive oil
1 vegan vegetable herb bouillon cube
1 tsp. dried onion powder or dried finely minced onion
1 cup water
1/2 tsp. paprika
1 T. cornstarch + 3 T. warm water
1/2 box whole grain spaghetti

Cut ends off kohlrabi & peel
them. (If the greens are still
attached and in good condition,
you can saute them or put
them in a soup, etc.)

Puree the tomatoes & Worcest-
ershire sauce in a food processor
or blender briefly.

In a medium pot over medium
heat, add margarine, olive oil &
bouillon. When margarine has
melted, add pureed tomato
mixture, salt, pepper, onion
powder & water. Bring to a boil.
Add the kohlrabi. Cover, reduce
heat to medium-low and simmer
for 45 minutes until kohlrabi is
just tender.

Uncover pot. Add paprika.
Allow kohlrabi & sauce to
simmer for another 15
minutes to reduce slightly.

Bring another large pot of
water to a boil and add
spaghetti. Cook 8-12 minutes
until tender. Drain spaghetti.

Mix together the cornstarch and warm water. Remove kohlrabi sauce from heat and slowly add cornstarch mixture a few teaspoons at a time, stirring it in to the cooling sauce. Sauce should thicken. Ladle over hot spaghetti and serve.

Comfort Casserole

Ah comfort foods! Various
bruschetta made with
mostly local ingredients:
- tomato, basil, garlic, olive oil.
- swiss chard, garlic scapes,
raisins, cannellini beans,
olive oil.
- roasted garlic & herb "butter".

Roasting garlic couldn't
be easier. Just cut off
the tops off each head
enough to expose the
cloves inside. Then wrap
in foil and bake in a 400
degree oven for half an
hour. Pop out the soft
roasted cloves and voila!
This is still from our remaining garlic share from the farm last year! They're just starting to sprout so I thought it was time to use some serious quantities in preparation for the new harvest coming later this month.

Monday:

Now here's something all-American...macaroni casserole. This is NOT health food! I think my pregnant nesting instincts took over and I just had to have it. Ryan declared it "the best dinner in a long time!" and "Even better than spaghetti!" My father used to make something similar with tuna and cheese, but here's my vegan version from what I can remember:

Comfort Casserole

1 box macaroni pasta, cooked al dente and drained
2 cups frozen peas & carrots, (or fresh carrots added to pasta water during last 5 minutes)
1 can fried onions (or 2 onions roasted until carmelized and crisp)
1 package Lightlife Chick'n Style Strips, diced (optional)
1 cup grated soy cheese (optional)
2 cups (or one batch) nutritional yeast "cheese" sauce (see recipe below)
1 cup creamy broccoli soup (I use Imagine Creamy Broccoli Soup)

Place cooked pasta in a large casserole dish.
Stir in peas, carrots, 1/2 can of onions, chick'n strips, cheese, 1/2 of the cheese sauce, and soup.
Spoon the remaining cheese sauce over the top.
Cover. Bake at 350F for 30 minutes.
Uncover. Add other 1/2 can of fried onions. Bake for another 5-10 minutes.

Nutritional Yeast Cheese Sauce

1/4 cup nutritional yeast
1/4 cup flour
2 T. cornstarch
1/2 tsp. salt
1/4 tsp. garlic powder
1 cups water
1 T. margarine
1/2-1 tsp. mustard

Place first 5 ingredients in a small saucepan.
Add water and cook over medium heat, stirring consistently until the sauce thickens (5-10 minutes).
Remove from heat and stir in margarine and mustard.

This recipe is easily doubled, and keeps covered in the fridge for days.
Great for mac & cheese, grilled cheese sandwiches, casseroles, stuffed shells or enchilada toppings, pizza, etc.

Tuesday:
Ryan's lunch for farm camp: tempeh, lettuce & tomato sandwiches; flat pretzels; watermelon; cold spinach; black raspberries.

Ryan loved using this
2-tiered Pokemon
bento. I'm sure it will
get a lot of use this fall
for kindergarten.




Ryan wearing a
flower crown he
helped make at
the farm.





CSA farm share:
- 2 1/2 quarts strawberries
- 1 head green leaf lettuce
- 1 bunch scallions
- 1/2 lb. mixed baby greens
- 12 stems rainbow swiss chard
- 12 stems kale
- 15 garlic scapes
- 2 large zucchini
- 1 quart peas (1/2 snow peas, 1/2 shelling peas)
- 1 lb. carrots

Wednesday:
Oops! I totally forgot to photograph AJ's lunch!! He had his first day of preschool camp and obviously pregnancy brain took over. He watched me pack his lunch, and declared every single item to be his favourite: "Spicy tofu! My favourite! Mashed potatoes! My favourite!" Etc. His lunch box came back empty, with the exception of the juice box...he's never been a juice drinker.

AJ's lunch: spicy baked tofu; green beans; mashed potatoes; cantaloupe; mini pumpkin-carrot-apple muffin; a cookie; juice box; water bottle; and a Luna bar (for his morning snack).

Thursday:
Ryan's lunch for his last day of farm camp: strawberries & black raspberries; spicy baked tofu; green beans; onigiri triangle; carrots; mini pumpkin-carrot-apple muffin. Not shown: juice box; Luna bar for his morning snack; water bottle.

We have a patch of black raspberry bushes on our property and each year I've trimmed them back just a bit and we've been getting better and better yields every summer. Ryan has been picking/eating about 1/2 pint each day! But I can't manage to get out there and get a photo before everyone picks them!

At camp the kids made herbal "dream pillow" sachets and drew pictures of the dreams they wanted to have.

I love using kale in
soups. Beans go
particularly well,
along with an orange
vegetable and anything
else you have handy in
the fridge. My favourite
herb for soups is
marjoram.

From the farmer's market:
- kettle corn
- loaf of white bread
- quart of new red potatoes
- 3 tomatoes
- 1 cucumber
- loaf of apple pie bread (not
shown...my husband hid it!)

Just a fun picnic dinner (I'm getting lazy while so uncomfortably pregnant):
- popcorn, green bell pepper, apple, pretzels, tortilla chips, celery & carrot sticks, peanuts/almonds/raisins.
- fresh shelled peas, black raspberries, tiny pickles.
- grilled nutritional yeast "cheese" sandwiches.

Friday the 4th of July:

My husband took the
boys to grandma's pool,
along with a deli style
pasta salad, watermelon,
and popcorn. I usually
add broccoli to this pasta
salad, but some steamed
zucchini seemed like the
logical choice at the
moment. I stayed home and ate a few bowls of my own!