surrealestate: (Sentient Broccoli)
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Week 12

  • 8 ears Corn
  • 4 lbs Red Gold Potatoes
  • 4 Italian Eggplant
  • 6 small Zucchini
  • 8 lbs Tomatoes
  • 2 boxes Cherry Tomatoes (once again, the yummiest Sungold ever, wow)
  • 2 bunches Broccoli Rabe
  • 10 Paula Red Apples
    = 35 lbs

With Sun Moon bonus:
+ 1 bunch Turnips
+ 1 bunch Dill
+ 1 huge Tomato

…And I forgot to write down what the bread was.

Week 13

  • 8 ears corn
  • 4 lbs Yukon Gold Potatoes
  • 4 small Italian Eggplant
  • 8 lbs Tomatoes
  • 16 Apples
  • 6 Sweet Spanish Onions
  • 2 bunches Beets
  • 2 Acorn Squash
    = 40.5 lbs

With Sun Moon bonus:
+ 6 Asian Eggplant
+ 1 bunch Rainbow Chard
+ 1 bunch Tatsoi
+ ~1/2 lb Green Beans

+ something Rye Bread

Also pears and green beans harvested from a friend’s yard plus I bought a box of peach seconds.

With Week 12 stuff, I made an even bigger batch of eggplant caponata and ended up freezing four quarts of it. There was a Thai curry and a stir fry, and I think that might have been the first week in a long while that didn’t involve Indian food. All the potatoes were shredded and turned into hash brown waffles and OMG yum. I made bruschetta to go with the bread. By Monday, we still had plenty of tomatoes, so I made more roasted tomato sauce. There are now many containers of that in the freezer. I canned a bunch of bourbon peaches.

This week, I may do eggplant parm again because it turned out so well last time, though things also line up well for another Indian feast with friends, so the eggplant might give their lives for that. There are a lot of options, though. The big missing piece here are carrots, and I think Steve must be having some issue with his crop because usually we’d be getting a ton this time of year. So we’ll have to get some carrots at the farmers market.

Date: 2015-09-16 06:24 am (UTC)
From: [identity profile]
Bruschetta? You haz favorite recipe?

Date: 2015-09-23 04:20 am (UTC)
From: [identity profile]
Not a recipe exactly, but a process, and it's pretty simple.

First, chop as many tomatoes as you want to use. Then mince some garlic to add to it. How much? Depends on how garlicky you want it. If I have pickled garlic around (which I do now from all the pickles I fermented) or roasted, then I use more. Raw garlic, I use less. You can always add more, so I'd start small.

Add salt. Again, I don't measure. Add some, stir in, let it sit (it will draw a lot of liquid out of the tomatoes) and taste. If it's not enough, add more. I also add nutritional yeast because it tastes so good, but it's also good without.

Pour in a bunch of olive oil.

Chiffonade a bunch of basil and stir it in.

Devour on toasted bread. Nom nom nom.


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