I will call this “Seasonal stew”

So we’ve been using food from the Fresh Fork Market here and there.  But last night, we had a BIG CSA dinner.  It consisted of  all CSA products.    I was so proud!  Of course, we still have produce left in the fridge so I think we will have to have more dinners like this.

First, I heated some oil and sauteed 2 diced garlic scapes that we had left over.  Then,  I took 1 1/2 cups of stock we had made from when we roasted our chicken and poured it into the pan.  Then, I cut the chicken bratwurst and cooked it in the stock.  After the chicken was done cooking, I added chopped spinach, yellow squash, and a chopped tomato.

The vegetables really cooked down and added more flavor.  So easy, nutritious, and versatile.  You could do this with any vegetables or meat you have on hand.  Although, the tomato was my favorite with this because I think it made it a bit more saucy.

We put this “seasonal stew” over some of the polenta I had frozen.


What do you do with a 2 lb. bag of cornmeal?

Well, I haven’t figured that out yet, but I have made a slight dent in it by making cornbread and the latest polenta.  I found this basic cheese polenta recipe on allrecipes.com and decided to try it out.

This was really very easy and very tasty.  Luckily, I managed to find a time when there weren’t a lot of interruptions from the rest of the family because there is quite a bit of stirring involved.  Another warning is that it recommends chilling for 4 hours before eating.

So, after allowing MY polenta to chill for a couple hours, I decided to fry it.  I used my new Misto sprayer to spray the pan.  This is my new favorite kitchen gadget.   This photo was after flipping the polenta.

Then we cooked some chicken breasts, a large handful of spinach, 2 tomatoes, 1 cup of milk, 2 Tbl. of flour, and 1 Tbl. of italian spices in the pressure cooker (oregano, thyme, garlic, and basil).  We actually used more milk and less flour, and it was too watery, so the above are my untested suggestions.  Cooked them for about 12 minutes and voila!, dinner was ready.

The beauty of a pressure cooker is that it cooks things super fast.  So, if you don’t have a pressure cooker, then I suggest cooking said items for about 30 minutes in a covered pot.

Really, the polenta made the meal with it’s slightly salty flavor.