Guest Post: September 18th Share

Greetings, folks! 

The mystery CSA blogger has returned at last. Apologies for my long absence: the summer was much more full than I had anticipated when I agreed to write for this blog. Is that normally the case these days? Life can become overrun with commitments if I'm not careful; something I fall prey to easily.  

Which is actually one reason I've been super thankful for my CSA share this season-- I've been busy! In a previous post, I started off the season with a sort of caveat emptor, reminding readers that share pickup day is a pretty big commitment (you've got to process fresh food quickly if you want to use it, rather than compost it!). While that has certainly proven true, I also have not had to worry about purchasing very much in the way of fresh veggies this summer (sorry co-op and farmers' market!). Even better, my paltry attempts at a garden didn't stress me out in the least. Each week we've had plenty of fresh veggies to eat, and by the time Wednesdays roll around, we've been ready to see what's new in the share and, as most of you know, the food has been just incredible.

So for my first post in over 2 months, I'd like to share with you my new favorite go-to ingredient: Miso Butter. This is more than a one-hit wonder, folks. Give it a try next time you find yourself cooking up another "boring" vegetable dish, and you'll soon find reason to use it again and again. By simply combining equal parts white miso and soft, unsalted butter, you create a substance that is as good spread on toast as it is tossed with pasta. Pair it up with some scallions and corn (and bacon, if you like) and you've got something truly divine on your plate (a la David Chang). 

I discovered this post on Food52.com last week, titled "1 Batch of Miso Butter, 6 Dinners,"  in which Kristi Mucci created six very different meals using this one, all-star ingredient. I realized then that I had come late to the game as far as Miso Butter goes, but I won't let that stop me from sharing it with you here. Because good news is always welcome.

The September 18th share, minus 3 gorgeous Russet potatoes.

The September 18th share, minus 3 gorgeous Russet potatoes.

Since Food52 does such a great job showing a variety of preparations for miso butter, I'll let you head over to Kristi's article for recipes. Tonight at our house, we'll be making homemade pasta noodles (already cooked and leftover from the weekend) with currant tomatoes from today's share and miso butter. On the side, a little salad with those wonderful, spicy salad greens, and some sliced radishes atop sourdough toasts with fresh goat cheese.  

Tomorrow night I plan to cook up those purple green beans with, you guessed it, miso butter, to go with poached eggs from the farm and another spicy salad with a sweet, peachy vinaigrette. 

Later in the week we'll pan fry those gorgeous russets (cheers to that new potato digger, Marisa!)  and maybe finish them with chopped garlic and miso butter. I'm also thinking that the salty-sweet condiment would be a good finishing butter for those radish greens, which are a favorite of mine.

How about those pears, though? Can you think of ways to slather miso butter on them? Let me know in the comments, and happy cooking all!