VeggieTalk

This was one of those rare days when I had time to be in the studio making Art with a capital A. That’s my other life—I’m an artist and an art graduate student (a rather old student, though) who makes strange work that’s hard to define. Not the kind of things you’d hang over your couch. But that’s another story, and another life. The point here is that 5:00 rolled around and there was very little produce in the house, having been cleaned our by hoardes of company.

Fortunately, Tuesday is my pick-up day at the CSA (Community Supported Agriculture) farm my family belongs to. I had no idea what to make for dinner tonight, a state in which I normally don’t like to find myself, but which is part of the fun on pick-up day, as the meal is dictated by what produce is available. I love the fact that I can get just-harvested organic produce not a mile from my home; that’s the beauty of CSAs.

Here’s what I brought home this evening: Everyone got to take 4 pounds of tomatoes (and there was a variety from the classic beefsteak to several heirloom types; the yellow plum tomatoes were a bit disappointing, though); plus there were all kinds of pretty eggplants (they all taste the same to me, whether they are the purple or white or even these striped purple and white kind), lots of peppers, basil, and potatoes. Zucchini and cukes seem to be on the wane, so we didn’t get as many of those today. I also like to buy some locally made organic bread that’s sold at a table each week. This time I picked up half of an onion focaccia, which is actually made of little sections that pull apart like miniature rolls—very appealing, and delicious, too.

So with what was before me, I decided to make a cold tomato-coconut soup. I’ve been thinking about this combo for some time now—I love making instant soups in the summertime—cool soups that need no cooking at all. This one is not at all like the classic Indian tomato-coconut soup, but an on-the-spot concoction. Let me know what you think. Unfortunately the picture came out lousy so I won’t post it. Use your imagination—it’s kind of a pink bisque, with some colorful garnishes in the center.

Fresh Tomato-Coconut Soup

6 servings

• 2 pounds ripe flavorful tomatoes, coarsely chopped
• 2 scallions, coarsely chopped
• 2 to 3 tablespoons fresh dill or cilantro leaves
• One 14.5-ounce can light coconut milk
• Juice of 1 lime, or more to taste
• 1 teaspoon natural granulated sugar or agave nectar
• 1 teaspoon sweet paprika
• Salt and freshly ground pepper to taste

For topping:

• 1 large yellow tomato, finely diced
• 1/4 cup finely diced red bell pepper
• 1/2 cup finely diced cucumber
• 6 to 8 fresh basil leaves, cut into strips, or more, to taste

Combine the tomatoes, scallions, and dill in the container of a food processor. Process until pureed, then transfer to a serving container.

Whisk in the coconut milk, lime juice, sugar, paprika, salt, and pepper. Cover and let the soup stand, either at room temperature or refrigerated for 30 miinutes or so to allow the flavors to blend.

To serve, ladle the soup into bowls, then place a little of each of the topping ingredients in the center of each. Serve at once.

Hooray, yesterday was the first pick-up at my local Community Supported Agriculture farm, just a mile from my home here in the Hudson Valley. I love that the produce is grown so close by, is absolutely organic, and is harvested the same day we pick it up! Learn more about Community Supported Agriculture, and locate a farm near you.

The first harvest was a little late, since we’ve had a very cool spring. And of course, the first couple of harvests are mainly greens and more greens (there was some very good broccoli as well).

I made Pasta with Hearty Lentil Sauce, which is usually made with spinach, but is good with chard or any kind of fresh greens. Here I used an Asian green, tatsoi, that virtually disappeared into the sauce. You know how it is with greens—they are so voluminous raw, but once they are wilted, cook down to nearly nothing. In a couple of weeks, I will be so sick of greens that I will make my annual pot of “CSA soup,” a luscious green concoction that makes you feel like a paragon of health just by looking at it. I’m sure I’ll be posting the recipe. Meanwhile, here’s the pasta dish:

Pasta with Hearty Lentil Sauce

Serves 6

Based on a Sicilian recipe, this filling and nourishing pasta dish needs only a big salad and a green veggie such as broccoli to make a complete meal.

• 8 to 10 ounces penne, ziti, or other short, chunky pasta
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 3 to 4 cloves garlic, minced
• 1 medium green or red bell pepper, diced
• 1 cup sliced white or cremini mushrooms, optional
• One 15-ounce can organic lentils, rinsed
• One good-sized bunch fresh greens (spinach, Swiss chard, or tatsoi), well rinsed, stemmed, and chopped)
• One 28-ounce jar good-quality marinara sauce
• Salt and freshly ground pepper to taste

1. Cook the pasta in plenty of steadily boiling water until al dente, then drain.

2. Meanwhile, heat the oil in a large saucepan. Add the onion and garlic and sauté over medium-low heat until the onion is translucent. Add the bell pepper and optional mushrooms continue to sauté until the onion is golden.

3. Stir in the cooked lentils, greens, and marinara sauce. Slowly bring to a simmer, then cover and simmer gently, for 5 to 10 minutes, depending on the type of greens used. They should be wilted and just tender

4. Combine the lentil sauce with the cooked pasta in a large serving container and toss together thoroughly. Season with salt and pepper and serve.

Sometimes we have salad for lunch, so for dinner, I enjoy putting together vegetable platters (which sometimes contain fruit, like this one. I have always found this an appealing option, especially when the boys were younger. They always preferred choosing raw foods from a nicely arranged platter than picking through a salad, somehow. I still find it an easy, appealing option to serve with dinner. Here’s one we had the other night with Thai-style noodles and a stir-fry of tofu and tempeh. It features pineapple, cherry tomatoes, daikon radish, yellow peppers, baby carrots and sugar snap peas. It takes minutes to prepare, and disappears quickly!

I shop at a medium-sized natural foods market. They have a decent organic produce department, and really, everything I need. I’m sure that if there were a Wild Oats or Whole Foods market nearby, I’d gladly shop at those kinds of natural foods mecca and spend even more money than I already do on food.

My older son, Adam, is 16 (he’ll be 17 this summer), and just came home for the summer after finishing his first year of college. During his lifetime he has rarely exercised, and now, suddenly, he is doing weight training. So is my younger son, Evan, who is generally very active. They are both 5’7, slender eating machines. Adam’s trainer wants him to eat 5 meals a day. So you can imagine what our grocery bills are like! The poor checkout gal remarked on the size of my purchase, and I told her I’d be lucky if it lasted the weekend!

The shopping cart was literally running over, and it made me realize just how expensive natural organic foods are these days. Much of this food is trucked in, and I see the prices going up in tandem with the price of gasoline. With two rapidly growing vegan teens to feed, food is a major expense. Readers, what about you? Do you have any good tips to share on paring down your natural foods grocery expenses?

Valencian Rice and Red Beans is a classic Spanish dish; I’ve had the recipe hanging about in my notes for years but it has never made its way into any of my books. It’s the perfect thing to make when you want something easy but interesting.

This is my favorite kind of meal to make, with only one dish that requires a recipe. The other items can vary according to mood and season. Here I’m serving the rice with cauliflower and grilled polenta sices (the kind that comes in tubes—I used an 18-ounce tube, but I could have used the 24-ounce size, as my sons were looking for seconds after it was gone; they like it on a separate plate—with maple syrup!). Instead of a salad, I served a platter of sliced yellow bell peppers, orange sections, artichoke hearts, celery sticks, and cherry tomatoes. The entire meal can be made in the time it takes to cook the rice.

Valencian Rice and Red Beans would also go well with roasted asparagus and a salad of mixed baby greens with cucumbers, orange sections, and walnuts. Here’s the recipe:

Valencian Rice and Red Beans

6 servings

• 1 1/4 cups uncooked brown rice
• 3 1/2 cups water
• 2 tablespoons extra-virgin olive oil
• 1 large onion, quartered and thinly sliced
• 4 cloves garlic, minced
• 1/2 green bell pepper, finely diced
• One 16-ounce can red beans, drained and rinsed
• 1 1/2 cups diced ripe tomato
• 2/3 cup pimiento-stuffed green olives, sliced
• 3 scallions, thinly sliced
• 1 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• Cayenne pepper or hot red pepper flakes, to taste
• Salt and freshly ground pepper to taste
• 1/4 to 1/2 cup chopped fresh cilantro or parsley

1. Combine the rice and water in a small saucepan and bring to a rapid simmer. Lower the heat, cover, and simmer until the water is absorbed, about 30 to 35 minutes. If you’d like a more tender grain, add another 1/2 cup water and cook until absorbed

2. Meanwhile, heat the oil in a wide skillet. Add the onion and sauté over medium-low heat until translucent. Add the garlic and bell pepper and saute until all are golden.

3. Once the rice is done, add to the skillet along with the remaining ingredients except the last two. Cook for 5 minutes, or until everything is well heated through.

4. Season with salt and pepper, then stir in the cilantro. Serve at once.