Saturday, August 24, 2013

Summer Veggie Tacos

Our last two weeks of CSA (see below) have been beautiful.  So bountiful that we buy almost nothing from the grocery store.  Is this a problem?  No.  Is this amazing?  Yes.  Veggies all the time!!!

And a first....potatoes!  Potatoes are like a vegetarians guilty pleasure.  Potatoes warm my soul.  I have said that before when I have made potato soup, but it is so true.  I am sure that potatoes are one of the most like-able foods in the Universe.

But I have been anxiously awaiting the arrival of the new potatoes from our share.  Red potatoes or yukon gold.  Picked young and small, they are such a treat!  They have not been provided as part of our share since they are not easy to come by.  But I have picked through the bulk potatoes for sale to get all the small ones on my own.  New potatoes or fully developed, they are still so good.

I have fond memories of digging for potatoes in the summer on the farm.  Gene would run some machinery through the potato plants to loosen up the dirt.  Then we would sit on the warm, dry ground and dig to find all the potatoes.  My knees would be stained with dirt.  My fingers nails were so dirty that only a couple hours swimming in the lake would make them clean again.  It was always fun to see how much each plant produced.  Sometime you would hit the jackpot.  And then there was always the chance that you would accidentally touch the soft, mushy, quartered seed potato.

When my potatoes arrived in my share, I was inspired to make some veggie tacos with potatoes!  The earthy potato was a great substitute for a meat or bean filling.  (Protein, Shmotein)

I have made a version of these veggie tacos twice with my Week 11 and 12 produce.  The taco above is a filling roasted potato, golden beets, and zucchini topped with a slaw.  

This version is a filling of potatoes, eggplants, and corn topped with a tomato pico and queso fresco.

I have included a recipe below that is general for any root veggie filling with a variety of options for toppings.  You could also do many other toppings that I did not list like:  sour cream, other cheeses, avocado, guacamole, other salsas, etc.  

Week 11:  Oat bread, herbs, eggs, assorted tomatoes, nectarines, plums, peaches (not part of CSA), sliced tomatoes, cherry tomatoes, sungold tomatoes, salad mix, golden beets, cabbage, new potatoes, cucumbers, hot peppers, green bell peppers, sweet yellow pepper, kale, collards, sweet corn

Week 12:  apples, plums, eggs, yogurt, 20 lbs of tomatoes, maple oat bread (not part of CSA), escarole, kale, eggplant, wax beans, two heirloom tomatoes, cucumbers, yellow cherry tomatoes, grape tomatoes, sweet corn, green peppers, yellow peppers, 5 slicing tomatoes, thai eggplant.

Summer Veggie Tacos
by foodforscot

For filling:
2-3 cups diced summer root veggies (new potatoes, golden beets, carrots, turnips, etc.)
1-2 summer veggies (zucchini, eggplant (salt, let sit, and pat dry), green peppers, yellow summer squash, etc.) or ears of corn
1 tsp of paprika
1 tsp of cumin
½ tsp of chili powder
butter/olive oil

For toppings (choose as many or as few as you’d like):
Tomato pico de gallo (recipe below)
Cabbage slaw (recipe below)
Queso fresco (or cotija)

For tacos:
12 corn tortillas
lime wedges

For filling: There are a few ways you can prepare the filling, depending on whether or not you want to turn on the oven. One option is toss the root veggies, spices, olive oil, salt, and pepper and spread out on a baking sheet. Bake at 425° for about 20 minutes. Then, add diced summer veggies to the baking sheet. Bake another 15-25 minutes or until the root veggies are tender and everything is golden. This method is easier, but hotter.

Option two is to only use the stove top and grill. For this method, you will want to blanch the root veggies. To do that, place them in a medium pot or sauce pan. Cover with water. Bring the pot to a boil and simmer until root veggies are tender. Drain and set aside. Using a cast iron fry pan, add some oil and butter over medium-high heat. Add potatoes and spices and brown (5-10 minutes, stir occasionally). All the summer veggies can be sliced, drizzled with olive oil and seasoned with salt and pepper. Grill summer veggies over medium-high heat until softened and blackened (3-5 minutes per side). Corn can be blackened directly on the grill and then cut the kernels off the cob. Once root veggies are browned, add summer veggies and cook together for a few minutes before serving. This method is more work, a little less hot, and a little tastier.

For toppings: prepare your choice of toppings. Crumble cheeses.

For tacos: On the grill or directly over a gas burner, cook the corn tortillas until soft, pliable, and slightly charred. Top with filling, your choice of toppings and serve with a lime wedge.

(Servings: 4, Prep time: 30 min., Cook time: 30 min., Difficulty: Easy)

Tomato Pico de Gallo

1 pint of cherry tomatoes, quartered
¼ of a red onion, finely chopped
1 bunch of cilantro, chopped
juice of 1 lime
salt and pepper

Mix all ingredients in a bowl. Taste and adjust seasoning.

Cabbage Slaw

½ head of cabbage, finely shredded
1 green pepper, seeded and finely sliced
1 bunch of cilantro, chopped
1 green hot pepper, seeded and finely minced
juice of 1 lime
1-2 tsp of white wine vinegar
1-2 tsp of olive oil
salt and pepper

Mix all ingredients in a bowl. Taste and adjust seasoning. This tastes better if it is made several hours in advance (or up to a few days).

foodforscot Ratings:

Shanon (taste) : 7/10
Scot (taste):  7/10
Effort:  2/5
Dishwashing Effort:  2/5

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