Welcome to the Comyn Space!

I’m so glad you’re here! Welcome to the Comyn Space!

I’m so excited to a have space for a more grown up voice, as I started my first blog when I was still in college and as a single lady.

New here? Here is some of what I’ve been up too!

Here out our weekly hauls from Big Head Farms! Where we have been eating out, especially Pecking Order in Uptown! Our big family vacation into the Big North Woods (and a trip to the Leinie’s factory 🙂

-S

CSA Week 13

l to r: apples, acorn squash, bell peppers, jalepenos, nardellos and chard

I am such a slacker this week! We had a pretty darn dramatic weekend/start of the week and when unexpected things happen, my instinct is to run home, make a frozen pizza and watch Buffy the Vampire Slayer. What I should do is stick to my routine-it gives me comfort damn it!

So here it is, a bit late.

We got another lovely haul from Framer Karen this week. Those apples are so crisp and good! I love fall 🙂 I’m going to make squash soup tonight if it kills me. I have 3 of those squashes on my counter now!

How has your week been?

-S

CSA Week 12

a squash

I’ve put myself on a things diet. I wanna reduce the things we have and take more pleasure in what we already have. To be more mindful of the things we bring into our home.

Which brings me to this squash. We got quite the cornucopia of food this week, tomatoes, herbs, eggs and onions. It was such a haul. But we also got another perfect squash. I’m still unsure as to how I’ll make it, maybe roasted, maybe into some soup.

I’m just so thankful for it and for the variety of vegetables I get to have each and every day.

-S

CSA Week 11

l to r: grapes, peppers, tomatoes, acorn squash, bell pepper, lettuce, onions

I am so sorry for the absence on these. I love recording all the wonderful produce we get each and every week. I feel so lucky to get such fresh and varied produce each week. I know that the weather has really taken a toll on farmer’s this year, but we are still rewarded with something lovely each and every week. Last week we were on vacation and totally missed out!

I hope you had a lovely holiday weekend. I cooked up some of these lovelies over the weekend!

-S

CSA Week 6

clockwise: zucchini,  kale, lettuce, cucumbers, peppers, squash, cabbage

Another week of yummy food from Framer Karen! This is our third cabbage in a row-and all the ways I know to cook cabbage really feel like fall/winter/cold weather food. I started a batch of sauerkraut yesterday, using lacto-something fermentation. If it turns out, I’ll happily share the recipe because so far, it has been incredibly easy! That said-I am SO ready for tomatoes! Our cherry tomatoes on the back porch are starting to sprout again 🙂

Best,
Sarah

Zucchini Fries

(Please forgive the yellow picture-we made these very late at night.) 


I found a recipe for zucchini fries and knew I had to try them. Who don’t love roasted veggies, especially when it comes with spicy lime dipping sauce?


I would certainly recommend cutting the zucchini up into more fry-sized pieces than I did 🙂


From Tracey’s Culinary Adventures
Fries

2 tablespoons all-purpose flour1 large egg1 tablespoon water1 cup Panko breadcrumbs1/4 cup grated Parmesan cheese1/4 teaspoon kosher salt1/4 teaspoon garlic powder1/8 teaspoon cayenne pepper1/2 lb zucchini (about 1 medium)
Mayo3 tablespoons mayo1 1/2 teaspoons sriracha sauce 1 teaspoon lime juice

Preheat oven to 425 F. Line a baking sheet with parchment paper or aluminum foil. Place a wire rack in the baking sheet. Add the flour to a resealable plastic bag. Combine the egg and water together in a shallow dish, and beat lightly with a fork. In a second shallow dish, mix together the Panko, Parmesan, salt, garlic powder and cayenne pepper. Cut the zucchini into fries. Add the zucchini to the resealable bag containing the flour. Shake to coat them evenly. Working with one fry at a time, shake the excess flour off, then dip in the egg mixture and dredge in the Panko mixture, pressing to coat completely. Place the fries on the wire rack. Bake for about 20 minutes, or until the coating is golden brown and crisp. While the fries bake, make the sriracha lime mayo by adding all of the ingredients to a small bowl and stirring to combine. Serve the fries with the mayo. These are best served immediately (or shortly after baking).