CSA Week 11
This was an exciting week for lovers of produce.
After I removed the papery husks, I had a liquid cup full; not nearly enough for a pie. I needed to add some fruit that I thought wouldn’t overpower their subtle flavor, and I had some nectarines, so I settled on a ground cherry-nectarine cobbler. If I had it to do over, I would have peeled some peaches and used those; the nectarines were a bit too sweet.
Ground Cherry Cobbler
1 cup ground cherries, husks removed and rinsed
2 medium (other fruits)
Half a lemon, squeezed
1/4 c brown sugar
1/2 c quick oats
Toss the fruit with the flour, and add the juice of half a lemon. Put into a baking dish, or ramekins, if you are fancy. Mix the butter, sugar and oats with a fork until crumbly. Pat the topping down onto the fruit and bake at 350° until the top is browned and the fruit is soft, 15-25 minutes (depending on the size of your baking vessel).
Calories (based on four servings) 190, Fat 7g, Carbohydrates 31g, Fiber 2g, Protein 3g.
Last week I got some deeply disappointing takeout from a new Middle Eastern restaurant in my neighborhood. I’d ordered falafel, which was fine, and fattoush, which was no good at all. I swear I couldn’t tell which bits of it were iceberg lettuce and which bits were tomatoes. At this time of year, when tomatoes are at their best, that’s a sin. So I made my own.
Not pictured: the completed salad. The key to fattoush is to toast your pita, toss it with the dressed salad, and serve immediately, before the bread gets soggy. I didn’t get a chance to photograph it before it disappeared down my gullet. Here‘s a version by Cooking Light, who suggest adding chicken and beans. I might try that next time, because I will definitely be making this salad again.