NYC CSA Challenge #5- Squash pudding, carrot tops and teensy tiny potatoes
- Sarah McC Jul 22, 2006 06:32 PM
I have to wonder if our CSA's farmer is truly suffering in this crazy weather. He's already described the problems created by the massive flooding. Radishes soaking up the water and bursting. Beetles on the potato plants, tractors stuck in mud.
'Foiegras' posted a recommendation for making squash pudding (we have tons of yellow squash this week), but no recipe. I just bought some local eggs, and I'm ready to go. Anyone have a good recipe?
Also, what can I do with carrot tops, besides using them for stock?
Finally, I have 1 1/2 lbs. of the tiniest potatoes you have ever seen- mostly marble-sized. Thinking I might gently cook them and toss them with pesto, for a pretty display.
Potatoes are easy to cook with, but I feel an additional challenge with presentation, as they are so precious.
I am stumped by the carrot tops. I don't think they are people food.
For new, tiny potatoes I suggest roasting whole in salt. Save the pesto for less inspiried potatoes.
I've also got lots of summer squash and while not exactly pudding, enjoy making lots of fritattas - saute some onion and/or garlic, add sliced squash, then add some eggs (as many as your eggy preference suggests) beaten with cream or half and half and herbs, if you have any of those, cook over medium heat until it starts to set all around the edges, sprinkle it with whatever cheese you have in the fridge and put it under the broiler until the cheese browns. This would work best with a non-stick pan with an oven proof handle, but I just use a cast iron pan. I suppose if you grated and not sliced the squash, and baked the whole shebang, you'd be looking at more of a pudding.
Those little potatoes would be lovely just boiled with butter and parsley and/or dill and eaten alongside your pudding/fritatta/creation.
Carrot tops... if you ever make vegetable stock, you could use those. I'd just throw them in a bag in the freezer until you are so inclined.
I made a makeshift squash casserole/pudding/frittata that was dreamy. I used one large patty pan squash, grated; 5 eggs; about a cup of shredded cheddar; a large splash of milk (1/4 cup?), salt, pepper and some basil leaves. I cooked the grated squash for a while, to get the water out, added the eggs and cheese, then placed in a 350 oven for ten minutes. Finished under the broiler for 3 minutes.
I roasted the teeny potatoes with onion and salt. Sauteed some collards.
It was a wonderful meal. I appreciated the silkiness of the casserole, as I've eaten too many frittatas that were dry. I like it this way better.