surrealestate: (Sentient Broccoli)
[personal profile] surrealestate
  • 12 ears Corn
  • 10 Hungarian Hot Peppers
  • 4 Eggplants
  • 2 lbs Zucchini
  • 2 lbs Potatoes
  • 4 lbs Peaches
  • 6 lbs Tomatoes
  • 10 St Nick Peppers

I made another big batch of roasted eggplant & tomato sauce (which, btw, was AMAZING on pizza). Last week I also did some canning: summer squash relish and ginger bourbon peaches. The syrup from the peaches has been making amazing sodas since then. Nomnomnom. The blueberry shrub I made (using the whole berry, no straining, yay!) is also f'in yum.

In other food news, I also made chocolate syrup (as well as cookie-pi) for Pi-Con. As you may know, making chocolate syrup is absurdly simple and the result is so good. Give it a try.

And since I've been so slackful about posting and haven't mentioned the food swap, I'll mention it here. I went to a fabulous food swap! I traded away assorted homemade goodies of mine for those made by others.

More or less left-to-right, I got sourdough starter, sourdough bread, red currant shrub, fennel & onion jam, sweet pickles cherries, tamarind balls, ginger tamarind balls, "creamsicle" (aka orange-vanilla) syrup, bagels, and blueberry hot sauce. Everything I brought was over-subscribed, which was also a nice feeling. I can't wait to do this again. Meanwhile, if anyone who does their own food things (doesn't have to be canned -- fresh, frozen, whatever is fine, too) wants to do any private swaps, let me know.

Date: 2012-08-24 01:29 pm (UTC)
From: [identity profile]
Inn't chocolate syrup easy and fun? I like the alchemy of it.

And it was SO GOOD to see you at the swap.

Date: 2012-08-24 01:37 pm (UTC)
From: [identity profile]
It was great to see you, too! (And meet BL.) Hopefully many more.

And yeah, I've known for years how easy chocolate syrup is (okay, since I first saw it on Good Eats), but it's nice to remind the world, too. :D

Date: 2012-08-24 01:36 pm (UTC)
From: [identity profile]
The food swap was all kinds of fun. I just met with Connor yesterday for his research about swapping.

Chocolate Cherry Peanut Butter is my goal for the next swap, but I'm still tweaking the recipe.

Date: 2012-08-24 01:54 pm (UTC)
From: [identity profile]
Research about swapping?

CCPB sounds very nice. I look forward to tasting it! I have all the stuff to start a new batch of apfelwein (hopefully later today while the little naps) but it won't be ready for a couple of months.

Date: 2012-08-24 02:15 pm (UTC)
From: [identity profile]
He's working on his PhD, and doing research on collaborative consumption. I'll introduce you at the swap, if you'd like.

Date: 2012-08-24 02:36 pm (UTC)
From: [identity profile]
Also, yay for more apfelwein!

Date: 2012-08-25 03:25 am (UTC)
From: [identity profile]
I hope you enjoyed (what was left of) yours!

Date: 2012-08-24 01:39 pm (UTC)
From: [identity profile]
Hey, I'm especially in sharing food now, with too much garden produce and not enough mouths for it. I've got some 3-bean salad I'd be happy to drop off, whether or not you have something you have something to give in return for it today. Also, all the cukes evar.

And any chance I could swing an invite to the next such food swap as you've described?

Date: 2012-08-24 01:39 pm (UTC)
From: [identity profile]
"especially interested in sharing food". Peh.

Date: 2012-08-24 01:58 pm (UTC)
From: [identity profile]
You are totally invited! :)

I also know a couple of community folks who are talking about making holding one, and I'll see about passing along that info once I have it.

Three-bean salad sounds wonderful. Some things I have available in jars include strawberry-balsamic-black pepper jam, basic cranberry sauce, roasted red pepper spread, and tomatillo salsa.

Date: 2012-08-24 04:36 pm (UTC)
From: [identity profile]
I can drop off before or after massage today - 1:45 or 3:15? I'd looove some red pepper spread!

Date: 2012-08-24 05:38 pm (UTC)
From: [identity profile]
Or, since I'm heading to work now, I could drop off before/after a later massage, like 6:45/8:15.

Date: 2012-08-25 02:59 am (UTC)
From: [identity profile]
D'oh! I was out all afternoon, I'm sorry!

Date: 2012-08-25 04:17 am (UTC)
From: [identity profile]
I'll be out yardsaling, midmorning Saturday, I could give a call and drop by with food?

Date: 2012-08-25 04:27 am (UTC)
From: [identity profile]
Sounds good. Our neighbors (across the street on the side) are having a yard sale tomorrow, I believe, so perhaps it's already a destination.

Date: 2012-09-04 08:04 pm (UTC)
From: [identity profile]
The pepper spread was lovely! I am going to the swap this coming Sunday, do you want to carpool? or are you taking the T?

Date: 2012-09-05 12:32 am (UTC)
From: [identity profile]
I will already be downtown due to the Jimmy Fund Walk and am trying to figure out how to get my stuff there as well. (I'm assuming DD will meet me at the finish.)

So we'll see you there. :)

Date: 2012-08-24 05:36 pm (UTC)
From: [identity profile]
The great thing about making your own chocolate syrup is that you can make sure it's not too sweet, like most commercial chocolate syrup is. I made some syrup with a bit of cinnamon and vanilla in it, too, and used it for chocolate phosphates. So tasty. I should make up another batch. Hom nom phosphates.

The eggplants, along with some of the tomatoes and Hungarian hot peppers, became baingan bharta last night. Quite tasty.

How's the shrub? I've been exploring them a bit, though my thai shrub experiment was rather a failure. Not enough flavor.

Date: 2012-08-25 02:59 am (UTC)
From: [identity profile]
The shrub I made is fantastic, imho. :) I like the red currant one I got a the swap, too.

I was considering baingan bharta and baba, but ended up just going with lots of sauce. Too much to do to deal with multiple dishes, and I'm sure there will be more eggplant.

I don't think I'd ever heard of a chocolate phosphate. Where do you get the phosphate?

Date: 2012-08-25 06:01 am (UTC)
From: [identity profile]
What went into the blueberry shrub? Besides blueberries, of course.

I'm thinking eggplant parmesan for the next batch of eggplant. Though with 4 eggplants that'd be a whole lot of eggplant parmesan.

The Boston Shaker has acid phosphate, which is what makes it a phosphate.


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