Farm Fresh

beets, cabbage, carrots, leeks, mushrooms, parsnips, turnips, winter squash

What’s for Dinner?

Maybe I should picture my fruit more often…I got lots of incredulous “You get beautiful fruit like that too?!?” Well, yes I do. My winter CSA, Hood River Organic, is something special indeed. They are an organic farm nestled in the gorgeous Hood River Valley, growing their own produce, as well as partnering with nearby farmers to bring the best that the region has to offer to consumers through their CSA program. I guess I just get used to the fact that during these supposed dark winter months, my table is piled high with local bounty, veggies and fruit, each week. Not to mention the optional items I can include in my box any time – bakery bread, apple & pear butters, cheese, eggs, honey, the list goes on. Fresh, yummy goods provided by their nearby farm partners and friends. Not to mention gorgeous gorge-grown fruit.

Kicking off this new veggie year, with the family around the table, I surveyed them. I asked “What do you want more of this year, dinner-wise?” Son: “More ceviche!” Daughter: “More Mexican!” Husband: “Less squash soup.” (Not quite what I was looking for…!) And my own two bits: “More fish!” Well, I was set in the ceviche department, given the gorgeous and selfless(?) Christmas gift cookbook. More Mexican? That’s just too easy – guaranteed each week’s delivery contains something that can be molded into a south-of-the-border delight! And more fish? With trout, sea bass, and cod on the menu, I’m feeling good in that department! I’ve also planned a Golden Globes celebration (veggies and bubbly do work well together), a football fest, and several weeknight, veggie-centric meals that can be made in a flash.

Friday – polenta “pizza”, tv trays, & movie

mushroom & herb polenta (Plenty, Yotam Ottolenghi)

Saturday – more ceviche

orange glazed winter squash (Martin Morales, Ceviche)
sea bass ceviche (Martin Morales, Ceviche)
peruvian rice (Martin Morales, Ceviche)

Sunday – golden globes, surf & turf, ruby red

moet ruby red

pnw trout & filet mignon (Food and Wine, Food Network)
market salad with asian flavors (The Kitchn)

parsnip spice cake (Bon Appetit)

Monday – football, schmootball

sloppy joe sliders (Cooking Light)
parsnip fries (Martha Stewart)
warm leek & goat cheese dip (Food and Wine)

Tuesday – more mexican

fish tacos with cabbage slaw (The Kitchn)

blood orange margaritas (Deb Perleman, Smitten Kitchen)

Wednesday – pasta aplenty

pasta with beets, greens, & pine nuts (Bon Appetit)
roasted chicken

Thursday – sammie night

banh mi sandwiches with sriracha mayo (Inquiring Chef)
quick-pickled turnips (Andrew Cohen, High Ground Organics)

More Menu Musings…