CSA Week 9 & 10/Eats/Friday Run!

Last Wednesday I got in my CSA Week 9.  

In the mix was:

Mcintosh Apples

Tomatoes (hidden)

Peaches

Plums

Romaine Lettuce

Brocolli

Squash

Zuchinni

Green Peppers

Eggplant 

...and

HUSKED Tomatoes!!! Have you guys heard of these?  They are sweet and tangy and unexpected! I had no idea what to think when the guy at our CSA insisted I try one.  Wow, you guys should try these! I'm not sure if there is much you can do with them, but they make perfect little snacks. 

With these treats- the highlight of my week was making Stuffed Tomatoes- two ways. (This was last week)

First a recipe inspired by Martha- Stuffed Tomatoes with Corn and Goat Cheese

Stuffed Tomatoes with Grilled Corn
EveryDay Food Martha Stewart, Tomatoes Stuffed with Grilled-Corn Salad Recipe - MarthaStewart.com
Ingredients:
3 ears corn, with husks
4 beefsteak tomatoes
1 tablespoon olive oil, plus more for grates
1/2 cup chopped scallions
1/2 summer squash, diced
1/2 cup crumbled soft goat cheese
Coarse salt and ground pepper
3 slices cooked bacon, crumbled

Instructions:

Grill or microwave corn.  I microwave my corn using the fresh vegetable setting with the husk on. Peel, seed, and chop pepper; place in large bowl. Cool corn, then cut kernels off cobs; add to bowl with pepper. Cut tomatoes crosswise in half. Using melon baller or small spoon, scoop center of tomatoes into small bowl, leaving shell. Sprinkle inside of tomato shells lightly with salt; place cut side down on paper towels and let drain 30 minutes. (If you have time- I never have time for steps like this so I skipped it and I think it was still pretty good : ). Add scallions, squash, goat cheese, corn and oil together in a bowl. Season with salt and pepper; toss to combine. Spoon filling into hollowed tomatoes; sprinkle with remaining goat cheese and bacon.

I also made (on another day) Baked Eggs in Tomatoes, also inspired by Everyday Food. I'd give you credit in a link Martha but you pretty much make it impossible to find recipes online!

Baked Eggs in Tomatoes

Ingredients:

4 large beefsteak tomatoes or whatever large tomato you can get from your local farm

Coarse salt and ground pepper

1/2 cup fresh or frozen corn kernels

4 large eggs

2 teaspoons snipped fresh chives

1/4 cup grated Parmesan cheese

Instructions:

Preheat the oven to 350 degrees. Spray a 9-inch baking dish or pie plate with oil. With a serrated knife, cut the top 1/2 inch off each tomato. Use the knife to carefully cut out the inner membrane. Use a spoon to scrape everything out, taking care not to split the wall of the tomato. (SEE THIS- OOPS- I hit the walls and one of my tomatoes eggs leaked out... it happens) Place tomatoes in the dish and sprinkle with salt and pepper. Divide the corn among the tomatoes. In a medium bowl, whisk the eggs and chives, season with salt and pepper. Divide egg mixture among the tomatoes and sprinkle with cheese. Bake until the egg mixture is set, 45 to 50 minutes. 

Of the two Stuffed Tomatoes, I liked the first WAYYYY better.  Maybe because the first had my best friend- BACON. Mmmmm

On to CSA Week 10 (this weeks CSA)

In the mix was:
Corn
Cucumber
Honeycrisp Apples
Sugar Plums!!! (My favorite word is sugar- I call people sugas all the time : )
Lots of fun Tomatoes
Peaches
Kale
Romaine Lettuce

Last night I took last weeks zucchini and some potatoes I had in the fridge and made a twist on a traditional pizza.  

I did something similar here and I love it  so much I wanted to make another zucchini/potato pizza.

Ingredients:

2 Rustic Potatoes

1 Zuchinni

2 eggs

handful or two of breadcrumbs

2 Tomatoes, Sliced Thinly

Cheese of your choice (I used Gouda and Mexican Blend Cheese)

Salt and Pepper

Instructions:

First step, use your handy food processor to grate the potatoes and zucchini.

Then mix the eggs, zuchinni mixture, salt, pepper and breadcrumbs together in a bowl.  Mix well and then put about a 1/2 cup into mini tart pans.

Bake at 400 for 15 minutes-ish.  Then layer the pizzas with a slice of tomato and cheese.  I then added some corn because, well I had it. Bake until the cheese melts and the edges of the tart become crisp.

Seriously, this was such a tasty and creative dish (if I do say so myself!).  Do you watch Top Chef?  My hubby, Dave, thought this could be part of the CIA challenge for Pizza.  The pizza- slightly disguised. 

I also made this delicious salad to serve along side-

Corn, Bacon, Tomato, Red Onion, Arugula with Lime Juice, Red Wine Vinegar, Honey and Olive Oil.

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Oh AND this morning I woke up at 4:30am to run my long run with Nancy.  Original plan was to meet at 5:15am to run 18 miles but I couldn't get up in time - so we met at 5:40 and ran 16.  I'm still happy with that. When I left my house to drive to Nancy's- the sky looked like this:

But pretty quickly the sun came out : ) It was 58 degrees when we started- A-Mazing!

We ran 16 miles and I felt ookay overall.  I ran yesterday (with Kimmy- check out her blog about our run here) and I usually like to take  a day off before my long-run day but it didn't work out that way.  When Nancy emailed me yesterday to switch our long run to today I was excited because 

a) I can go out tonight and 

b) I can sleep in tomorrow.  

Yipeee!!!

 16.04 Miles- 2:34:44- Avg. Pace: 9:39
Miles 1-4
9:17, 9:30, 9:31, 9:30
Feeling consistent here, waking up while running : )
Miles 5-8
9:24, 9:37, 10:03, 9:40
Running in trails around mile 6- always run a little slower in trails
Miles 9-12
9:37, 9:20, 10:21, 9:41
Stopped to buy water at mile 9 at a gas station, stopped to stretch and eat Chewies and Jellies at Mile 11.  My legs started to get heavy around here... Nance was thinking about adding on, I couldn't wait to be done.
Miles 13-16
9:43, 9:53, 9:35, 9:43
Got a second wind on the final four miles- still not fast, but I didn't feel horrible either.
Done with a long run before 8:30AM!

Hope everyone has a great weekend : )