Aug. 12th, 2015

surrealestate: (Sentient Broccoli)

Week 7

  • 6 Cucumbers
  • 6 Yellow Summer Squash
  • 2 bunches Red Onions
  • 4 lbs Red Gold & Yukon Gold Potatoes
  • 2 heads Red Cabbage
  • 2 bunches Red Russian Kale
  • 2 bunches Red Beets (+greens)
  • 2 bunches Fennel
    = 41 lbs

Plus bonus veggies from Sun Moon:

  • Lots of pickling cukes (enough to fill a two-gallon jar that I filled with brine and other relevant items to make proper half-sour dill pickles)
  • 2 heads Baby Bok Choy
  • 1 bunch Kohlrabi

    And our bread share was Sesame Semolina.

    Week 8

    • 4 lbs Yukon Gold Potatoes
    • 2 bunches Carrots
    • 2 bunches White Sweet Spanish Onions
    • 2 bunches Rabe Greens
    • 2 bunches French Breakfast Radishes
    • 6 Cucumbers
    • 2 pts Cherry Tomatoes
    • 16 Peaches
      = 31 lbs

    In addition, one of our neighbors is out of town so let us pick up their on-site Sun Moon Farm share:

    • 1 head Green Cabbage
    • 1 bunch Sage
    • 1 bunch Parsley
    • Bit of Basil
    • Bag of Arugula
    • 1 head Green Leaf Lettuce
    • 1 bunch Baby Carrots
    • 2 Red Onions
    • 1 bunch Red Radishes
    • 1 Italian Eggplant
    • 4 JalapeƱos
    • 2 Cucumbers
    • A few small assorted Summer Squash
    • ~2 lbs Potatoes
      =15 or 17 lbs (I can't remember if I weighed with the potatoes or not)

    Our bread share was Potato Garlic and we got a second loaf because the absent neighbor has a bread share, too. Woo! The share also included a bunch of lovely flowers.

    I busted out the big jar mentioned above to see how the pickles were doing and they were amazing! So I shared them with farmer Craig as well as our neighbors when they came by and any shareholders who wanted some. Many pickles were consumed, and Craig let me refill the crock with a new batch of cucumbers, so next week will be more pickles, yay! They may be done faster, too, since the bacteria have a head start in the brine. I also filled a smaller jar with cukes to make more pickes than that.

    Believe it or not, this was my first big success with making proper Jewish-style pickles! Some years ago, my first attempt at fermenting whole cukes went badly enough that I was put off the process for a while. These were good enough that my Russian immigrant neighbor was blown away. :)

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