surrealestate: (Sentient Broccoli)
Farm share season has begun! Actually, it began a couple of weeks ago but I've been too excited to get around to posted. Yay veggies!!! So many different sorts of nummy salads have happened and will continue to happen.

There is sauerkraut and kimchi in progress.

Week 1

  • 2 heads Red Leaf Lettuce
  • 2 head Romaine Lettuce
  • 2 bunches Purple Scallions
  • 2 heads Napa Cabbage
  • 2 bunches Swiss Chard
  • 2 bunches Fennel
  • 2 bunches Carrots
  • 2 bunches Beets (with Greens)
    [I removed or trimmed the tops from the carrots, fennel, and scallions before weighing.]
    = 22#

Week 2

  • 2 bunches Red Chard
  • 2 bunches Pak Choi
  • 2 heads Cabbage
  • 2 heads Bibb Lettuce
  • 2 bunches French Breakfast Radishes
  • 2 bunches Chioggia Beets (with Greens)
  • 2 bunches Carrots
  • 2 lbs Sugar Snap Peas
    =23#

surrealestate: (Sentient Broccoli)
  • 2 bunches Japanese Turnips (+greens)
  • 2 bunches Baby Carrots
  • 2 bunches Arugula
  • 2 bunches Celery Root
  • 2 bunches Leeks
  • 2 Sugar Pumpkins
  • 2 Buttercup Squash
  • 2 Acorn Squash
    =29#

Finally pick-up of the season. Field harvest will be in a few weeks, and then we'll be into the months of actually having space in the fridge. It's been a great share year and I'm amazed at how much I was able to preserve, given how hard it's been to manage to do any of that at all. My only real complaint is way too many green peppers. Looking forward to next year.

(That weight seems too low but it's too late to try again. The scale has a low battery so could be off.)

surrealestate: (Sentient Broccoli)
  • 2 bunches Beets (+greens)
  • 2 heads Cabbage
  • 2 bunches Mustard Greens
  • 2 bunches Celery Root
  • 2 bunches Leeks
  • 2 Sugar Pumpkins
  • 2 Butternut Squash
  • 2 bunches Parsnips
    =34#

I could have sworn I posted this last week. I'm a doofus. And it's almost over. :(

I have a new batch of sauerkraut going and the other cabbage will probably make its way into soup because oh man, cabbage soup is awesome. Also made more butternut squash soup, and of course will have to do another celeriac soup because that was so f'in amazing. It's been a crazy week, though, so I haven't actually cooked that much, but most everything here keeps well, so that's okay.

Meanwhile, a picture of the kale chips I made last week: (Curly kale tends to be best for really holding the topping and looking cool, but honestly any kale turns out great. This was the Russian Red from last week's share.)


This month's food swap haul! More or less left to right:

  • Cranberry Relish
  • Orange Marmalade (more like nummy candied oranges)
  • Cranberry Orange Granola
  • Pancake Mix and Apple Cider Syrup
  • Rosemary Maple Syrup Granola
  • Gingered Carrot Chutney
  • Pluot Jam
  • Thyme Syrup
  • "Peaches in the Night"

And as long as I'm posting, here's me at the press:

surrealestate: (Sentient Broccoli)
  • 2 bunches Russian Red Kale
  • 2 heads Cauliflower
  • 2 bunches Rabe
  • 2 bunches Japanese Turnips (+Greens)
  • 2 bunches Leeks
  • 2 Sugar Pumpkins
  • 2 Butternut Squash
  • 10 Bell Peppers
    =30#

Once again, the magic of mashed turnips and sauteed turnip greens. Crazy. And a big batch of kale chips of awesomeness. I wonder if my new mizuna "trick" will work on rabe, too. May give it a try. [ETA: It does! Awesome!]

Meanwhile, two of the butternuts turned into an awesome soup and last week's pumpkins gave themselves up for the honor of being kaddo bourani. Not a healthy dish by a long shot, but wow, that's good stuff. It was less work than the cassoulet, but took more time because it sits in the oven for over three hours. And now I have a jar of pumpkin syrup which makes for some nice soda.

Pictures! (&recipe info)

Recipe from Helmand in Cambridge via SFGate.com. I veganized, of course, so the major mod was TVP in place of the ground beef. I also made some minor mods based on what I had around.

This was off-the-cuff as usual. I roasted the squashen, sauteed leeks and celery, added the squash mush along with some stock and water. Also added some curry powder and cumin (and of course salt). Blended the whole thing. Lastly, I mixed in some lite coconut milk.

(So what do you think about spoiler tag versus cut tag?)

surrealestate: (Sentient Broccoli)
  • 2 bunches Tuscan Kale
  • 2 bunches Broccoli
  • 2 bunches Parsnips
  • 2 bunches Celery Root (with Celery)
  • 2 bunches Mizuna
  • 2 Sugar Pumpkins
  • 2 Butternut Squash
  • 10 St Nicks Peppers
  • 20 Jalapeño Peppers
    =32#

I had a mizuna breakthrough this week! I decided I would bring it to a gathering last night (along with other stuff) since I figured just because it's not to my taste doesn't mean other people wouldn't enjoy it. So I looked around and found a slightly different preparation than what I'd done before, and the most amazing thing happened: I LIKED IT! So no more mizuna madness for me. Woohoo! My inspiration was this recipe, except I used bottled lemon juice and veggie fish sauce (and much less of it!)

Last week's tomatoes turned into an insanely great roasted tomato sauce (DD said it was probably the best he'd ever tasted), inspiring me to get a case of tomatoes this week to make more. These are all San Marzano whereas last week's were partly those and partly orange ones, so it'll be different, but hey.

It's definitely soup weather (and soup veggies!) so my plan is to start with some celery root soup, since the one we had at True Bistro a few weeks go was so good. Of course I have no idea what was in it, but I'll see what I can do. I'm thinking I'll make a big pot of veggie stock first, though, since the last of my frozen stash just went into a Leek and Bean Cassoulet with Biscuits on Sunday.

Nummy Food Pic )

surrealestate: (Green House)
ETA: Chair is gone.

Ikea Klappsta chair with orange cover. The cover is kind of faded now but the chair is a perfectly nice "unbleached white" underneath. Just trying to make more space in the living room, so we're getting rid of one of our pair. The legs come off and it will fit in a regular car. It's all not too heavy if you need to carry it off.

Bad picture of the chair behind the cut )
surrealestate: (Sentient Broccoli)
  • 2 bunches Red Russian Kale
  • 2 bunches Radishes
  • 2 bunches Arugula
  • 2 bunches Yellow Beets (+greens)
  • 2 bunches Japanese Turnips (+greens)
  • 2 bunches Leeks
  • 10 Hungarian Hot Peppers
  • 10 Bell Peppers
  • 10 lbs Tomatoes(!!)
    =36.5#

In addition to this, I picked up a friend's share from another farm. All was acquired shortly before the start of Yom Kippur, which meant I actually spent the first part of my fast cooking because that was the only way it was all going to fit into the fridge. I made sauteed turnip greens with garlic and also mashed turnip (which always seems to cook the way you can get two very different veggie "sides" from the one veg :), froze the beet greens for smoothies, and finished freezing the wax beans from last week. (Brought the turnips to the shul's break-fast and they were hovered.)

Yesterday I made bruschetta for lunch then last night an awesome salad with lettuce (other share), sweet pepper, some of the earlier bruschetta+liquid, raisins, and sesame seeds. I have been rocking the impromptu salad this season. The big change has been mixing it all in a giant bowl with room for tossing rather just making a bowl for myself. I also made arugula pesto, which made me feel very bad about how much of the previous arugula we've gotten ended up rotting before we could finish it. The pesto is so easy and so delicious.

I'm thinking potato (other share) leek soup is in order, and I need to freeze most of the peppers for later use. Last week's tomatoes turned into roasted tomato sauce which was used in eggplant pram (more of an eggplant lasagna, really, and so amazingly good!)

Occasionally I wonder if it might be a good idea to ditch the share and just go the farmers market route so as to not be quite as overwhelmed with all the veggies on one day, but I eat so much better during share season, I know giving it up would be a bad idea. And only a few more weeks left... Not looking forward to winter.

surrealestate: (Sentient Broccoli)
  • 8 ears Corn
  • 2 bunches Radishes
  • 2 bunches Arugula
  • 2 lbs Yellow Wax Beans
  • 2 bunches Bouquet Lettuce
  • 10 Cubanelle Peppers
  • 2 Eggplant
  • 10 lbs Tomatoes(!!)
    =31#

Having put last week's tomatoes into Indian food and bruschetta, I made a big batch of straight-up roasted tomato sauce this time around. Or a small batch, since the yield is kinda tiny relative to beginning tomato mass, but whatever, it's good. Too swamped to write more.

surrealestate: (Sentient Broccoli)
Oops, forgot to post this last week.
  • 12 ears Corn
  • 2 bunches Japanese Turnips (+greens)
  • 2 heads Cabbage
  • 2 lbs Zucchini
  • 2 bunches Mizuna
  • 6 Bell Peppers
  • 2 Eggplant
  • 6 lbs Tomatoes
    =38#

I also picked up a friend's share from a different farm, traded some of what I got with someone else from a third farm, and between everything was a bit overwhelmed. But the total variety was amazing and I cooked a ton of Indian food this week (thank you Manjula!) including one night of chola (chana masala) with spinach, aloo masala with cabbage, green beans and peas (subji), and baingan bharta. Then the next night there were leftovers of the latter two along with new batches of the first two (except with chard), as well as rava dosa. Nom nom nom.

The weekend before that was (among other things) the Jimmy Fund Walk (which was great and perhaps next year I'll be more on the ball about making a team ) and another food swap. This time I brought corn salsa and cranberry sauce as well as more strawberry balsamic jam. I came home with (picture behind the cut) chocolate cherry peanut butter, peach crystalized ginger jam, pumpkin butter, boba's granola (and more of it behind), green tomato and husk cherry chutney, preserved lemons, whole grain mustard, and raspberry jam.

A fuzzy picture of jars )

surrealestate: (Sentient Broccoli)
  • 24 ears Corn
  • 2 bunches Radishes
  • 2 heads Broccoli
  • 6 small Zucchini
  • 2 bunches Mustard Greens
  • 2 bunches Arugula
  • 6 lbs Tomatoes
  • 2 bags Baby Salad Greens
    =42#

This week I had to pick up by car because that's just too much to lug. Worked out, though, since a neighbor wanted me to pick up a box of tomatoes and kept Tadpole company while I did that. Yay for serendipity!

Last night, I canned ten jars of corn salsa. Good stuff, and I have the ingredients for another batch. Well, almost -- I need to get more apple cider vinegar and I think jars. Every year, I have fewer jars because of all the gifting and swapping, but I forget that I need to buy more because when there are empties around it always *seems* like so many.

And I am a mere $47.50 from my fundraising minimum. Want me to stop mentioning it? Donate Here! :)

In the interest of full disclosure, I feel I should mention that due to foot issues (plantar fasciitis that I'm trying to reign in), there is no way I can safely do the full Walk. They offer alternate starting points, so I have decided to do the five-mile route, which also means Tadpole and DD may be able to join me, which is awesome. I still feel strongly about doing it, and Zoe's dad is sending me a Team Zoe t-shirt for me to wear that day. It also happens that it will be the day before Zoe's "tipping point". Do not follow that link unless you're in a place where it's okay to tear up.

surrealestate: (Sentient Broccoli)

And also an important shill!

  • 12 ears Corn
  • 2 bunches Radishes
  • 4 Eggplants
  • 2 lbs Zucchini
  • 2 lbs Green Beans
  • 4 bunches Arugula
  • 6 lbs Tomatoes
  • 10 Cubanelle Peppers
    =32#

Phew! I made a third big batch of roasted eggplant-tomato sauce (aka Awesomesauce) which totally lived up to its name. I took some shortcuts with the second batch that made it good, but not OMG-HOW-CAN-THIS-BE-THIS-GOOD great, so it was useful to find what worked, too. Also canned five jars of Dilly Beans and nine jars of Corn Salsa.

I have also been horribly remiss in not talking about the upcoming Jimmy Fund Walk next Sunday. When I signed up back in April, I had grand plans to grow a team and raise lots of money through cool events, but it sort of fell by the wayside and now not only am I nowhere near my initial fundraising goal, but I haven't even hit the minimum required number yet, which is only $300, but I'm just $75 away! It's a great organization, so if you* have a few bucks, I'd appreciate the donation: Thank you!

(If anyone wants to walk it, you're also welcome to join the team.)

*Except the 'wabbit, who already donated twice and should give someone else a chance. *smooch* :)

surrealestate: (Sentient Broccoli)
  • 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
    =36#

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.

Picture behind the cut )

surrealestate: (Sentient Broccoli)
  • 2 bunches Yellow Carrots
  • 2 heads Red Cabbage
  • 2 heads Green Cabbage
  • 2 Passport Melons
  • 2 Eggplants
  • 2 lbs Summer Squash
  • 2 lbs Red Potatoes
  • 4 lbs Peaches
  • 6 lbs Tomatoes
  • 6 King Arthur Peppers
    =40#

Yes, that's FORTY pounds. Maneuvering it all home was an adventure. I've already made a big batch of roasted eggplant tomato sauce to freeze and also chopped and froze a bunch of the peppers. Much and more to do....

surrealestate: (Sentient Broccoli)
This is last week's, as I just realized I never posted it.
  • 2 bunches Japanese Turnips (+greens)
  • 2 bunches Red Onions
  • 2 bunches Basil
  • 2 bunches Raab
  • 2 bunches Beets (+green)
  • 2 lbs Zucchini
  • 2 lbs Potatoes
  • 4 lbs Peaches
    =23#
surrealestate: (Sentient Broccoli)
  • 2 bunches Japanese Turnips (+greens)
  • 4 Cucumbers (of unusual size)
  • 2 bunches Dill
  • 2 bunches Sweet Onions
  • 2 heads Red Cabbage
  • 2 bunches Carrots
  • 2 lbs New Potatoes
  • 4 lbs Peaches
    =23#
Today [or rather Sunday when I wrote this bit] we used a lot of the share veggies making:
= Tofu scramble (with CSA carrots, turnip greens, onions, went into breakfast burritos along with beans, avocado, and salsa)
= Home fries (CSA potatoes, onions)
= Dill dip (CSA dill)
= Cucumber salad (CSA cukes, onions, dill)
= Red cabbage slaw (CSA cabbage, onions, carrots)
= Dill pickle relish, canned 6 half-pints plus another pint to the fridge (CSA cukes, onions, dill)

Also, these are pretty much the best peaches ever. Insanely good. Tadpole loves them, too, so anytime I eat one I have to share, and when we finish the first he always asks for more.

surrealestate: (Sentient Broccoli)
  • 2 bunches Basil
  • 6 Cucumbers (of unusual size)
  • 2 bunches Beets (+greens)
  • 2 bunches Red Spring Onions
  • 2 heads Cabbage
  • 2 bunches Mizuna
  • 2 lbs New Red Potatoes
  • 2 lbs Summer Squash
    =26#
For the record, this is what my farmer calls a disappointing share. No, I don't know, either. But he says he'll make it up to us with peaches next week, so I'm not gonna argue. I think he feels guilty that tomatoes aren't in yet.

Yesterday's mini flurry of prep included kale spa day (aka massaged kale salad *eyeroll*) which included last week's kale and some of this week's red onions, vindaloo curry, which included last week's cauliflower and this week's potatoes, and washed&froze beet greens for breakfast smoothies.

An appealing (to me) preparation of mizuna continues to elude me, however, and rather than experiment with these lovely bunches, I would be happy to trade them for something else. Anyone interested? It's pretty and a delicacy, but apparently not to my tastes just yet.

surrealestate: (Sentient Broccoli)
  • 2 bunches Carrots
  • 2 lbs Fava Beans
  • 2 bunches Chioggia Beets (+greens)
  • 2 bunches Walla Walla Spring Onions
  • 2 heads Cauliflower
  • 2 bunches Red Russian Kale
  • 2 lbs Green Beans
  • 2 lbs Zucchini
    =23#
I am still nowhere close to being sick of my shredded beet/carrot/etc salad, and it's especially nice in hot weather, so I see more of that coming. I also predict another round of Manjula's green beans & peas with bonus fava. I roasted last week's cipollini onions in wine/balsamic/soysauce which was so darn good I may have to do something similar with the walla wallas. (How I love the little convection toaster oven tucked into the pantry!)
surrealestate: (Sentient Broccoli)
Monday night, I made the traditional night-before-farmshare OMG-use-up-last-week's-share meal: braised purple cauliflower and carrots with fava beans, beet greens, and caramelized fennel. (Served over brown rice.) It was so good! Especially so given that I went into it with no plan other than to use up the veggies in question. And I came up with a fennel preparation I really like, so extra win.

More yummies this week:

  • 2 bunches Carrots
  • 2 lbs Fava Beans
  • 2 bunches Beets (+greens)
  • 2 bunches Cipollini Spring Onions
  • 2 bunches Broccoli
  • 2 bunches Basil
  • 2 lbs Green Beans
  • 2 bunches Bok Choy
    =22#
Must make some of Manjula's string beans!

surrealestate: (Sentient Broccoli)

Slightly overwhelming share this week in its awesomeness. Too many wonderful possible things to make! And combined with a too-busy week that means so far I've barely used any of it besides some salad and putting beet greens in my breakfast smoothies. Gotta make the Kale Chips of Awesomeness (which are distinguished from the basic ooil & salt kind, really no comparison).

So hard, though. I mean, do I make a cabbage salad or sauerkraut? Decisions... Need to shred up the beets and carrots at least.

  • 2 bunches Carrots
  • 2 heads Cauliflower
  • 2 lbs Fava Beans
  • 2 bunches Yellow Beets (+greens)
  • 2 bunches Curly Kale
  • 2 bunches Red Leaf Lettuce
  • 2 bunches Fennel
  • 2 heads Cabbage
    =22#

surrealestate: (Sentient Broccoli)
  • 2 bunches Japanese Turnips (+Greens)
  • 2 bunches Yellow Carrots
  • 2 bunches Yellow Chard
  • 1 lb Sugar Snap Peas
  • 2 bunches Collards
  • 2 bunches Kohlrabi (+Greens)
  • 2 bunches Broccoli
  • 2 bunches Beets (+Greens)
    =23#

Eagle-eyed readers will observe that up there are 10 sets of greens. Phew! Last night I used the chard in a slightly modified recipe from preraphaelite which was yummy. Planning on beet/carrot/kohlrabi shredded salad (as described here. Yay veggies!

surrealestate: (Sentient Broccoli)
  • 2 bunches Red Russian Kale
  • 1 lb Sugar Snap Peas
  • 2 bunches Red Chard
  • 2 bunches Red Bok Choy
  • 2 bunches Raab
  • 2 bunches Chioggia Beets
  • 2 bunches Carrots
  • 2 bunched Fennel
    =18.5#
Phew, this is a big share! Given how well the grilling worked last week plus how hot it is, I'm planning to once again do a miso glaze for the boy choy, fennel, and carrots tonight. Some of the chard went on a pizza last night (had to get that made before the heat wave) and I need to decide if I will make the kale chips of awesomeness. (RRK is not the best type for them, but they're never bad. :) We've all been munching on the snap peas raw, of course, and I'm thinking shredded beet salad for the chioggias. ETA: The grilling happened as planned (more or less -- the tank ran dry in the middle and I had to swap it out which resulted in some uneven, but still yummy, results) but I also ended up making a massaged kale salad with avocado, carrots, beets, and sunflower seeds. Nomnomnom.
surrealestate: (Sentient Broccoli)
  • 2 bunches Cilantro
  • 2 bunches Japanese Turnips (with hefty greens)
  • 2 bunches Baby Carrots
  • 2 bunches Baby Bok Choy (8 heads total)
  • 2 heads Red Leaf Lettuce
  • 2 bunches Pea Tendrils
  • 2 bunches Chard
  • 2 bunches Arugula
    =??#
D'oh, forgot to weigh it! Ah well. It's a lot, anyway! Last night, I made awesome mashed turnips and a very nice carrot-bokchoy slaw (also used stuff from [livejournal.com profile] ceelove's garden). Tonight will also be salad (of course) and I plan to grill the remaining bok choy as well as some asparagus we have from a few days ago. As always, feel free to make an offer if you see something you'd prefer to something you got in your own share. (I may not accept, but I'm open to being asked.) And on that note, does anyone want cilantro?
surrealestate: (Jew York)
Back when, I posted some photos from my old neighborhood in Brooklyn. There was the Yom Kippur set and the Sukkot edition. I ended up spontaneously snapping a few pics this weekend, too. (If I'd thought to do it sooner, I'd have more fun ones. Next time!)

Carlos & Gabby's )

Delicious Bris Package! )

Convenient reminders )

Of course nobody agrees on everything... )

Pickles! )
surrealestate: (Default)
Zoe's funeral is Saturday but unfortunately we can't make it there. There will be balloon launches there as well as various other places in her memory. We will be doing one at noon at Lexington Park. Everyone is welcome to join us. Arrive a little bit before then, since we plan to launch at exactly noon.

If you want to participate, attach a note (in a zip-top baggie) to your balloon that includes the URL of Zoe's web site ( http://www.teamzoecancersucks.com ).
surrealestate: (Default)
With obligatory cuteness...



See ya on the flip side! Have a great night and weekend and further. :)
surrealestate: (White Privilege)
In case you haven't heard, Lowes recently decided to pull their advertising from the reality show "All-American Muslim" in response to a campaign by a group of bigots calling themselves the Florida Family Association. I just wrote to Lowes (via their web site) to let them know that for kowtowing to and thus endorsing that sort of ugliness, they will not be getting any more of my business.

You can write to them here if you'd like.

Here's one article about it, but you can find plenty more.
surrealestate: (Sentient Broccoli)
Winter is coming.

Ah, the late-season veggies. And second-to-last week. Blah. The farmers market will continue for another month, anyway, and then there will be the winter market, but still, winter.

Last week I made mashed turnips as well as sauteed turnip greens, which worked rather nicely on a plate together with some quick gravy. There will more of the former soon, but alas, no greens this week. Still have some leftover marinated kale anyway, and I hope to get more to do at the FM today.

Now might be a good time to make some pot pies to freeze. And the squash situation is like whoa. There should be soup asap.

  • 2 bunches Carrots
  • 2 lbs Turnips
  • 2 lbs Beans
  • 4 lbs Potatoes
  • 2 Butternut Squash
  • 2 Buttercup Squash
  • 8 lbs Golden Delicious Apples
    =~37#

surrealestate: (Sentient Broccoli)
Not much to report since the last post. These apples are huge and delicious.
  • 2 bunches Kale
  • 2 bunches Broccoli
  • 2 bunches Carrots
  • 2 bunches Turnips (+greens)
  • 2 Acorn Squash
  • 2 Sugar Pumpkins
  • 8 lbs Mutsu Apples
    =~34#
surrealestate: (Sentient Broccoli)
Again, I thought I posted this the day after I posted 16, but clearly I didn't, and this explains why nobody responded to the veggie offer. (Now removed since they've been eaten.)

Turnip greens sautéed with garlic, more bruschetta with the remaining non-cherry tomatoes. I really need to work on apples. Big bag of dried apples! (Though actually I still have plenty more to work on.)

  • 8 ears Corn
  • 2 pints Cherry Tomatoes
  • 2 bunches Raab
  • 2 bunches Turnips (+greens)
  • 2 bunches Cilantro
  • 2 Sugar Pumpkins
  • 2 lbs Green Tomatoes
  • 8 lbs Apples
    =~35#

surrealestate: (Sentient Broccoli)
I could have sworn I'd already posted last week's list, but clearly I didn't. I wonder if I wrote it and it got lost when my laptop crashed. Anyway, writing it up now. I've been making lots of mashed turnips lately and we had some good soup. I made (thanks to Manjula) aloo gobhi and green beans & peas. The other night DD made pizzas, which included tomato sauce, pesto, and dried tomatoes previously made by me. And of course, bruschetta (also marinated kale). Nine pints of canned applesauce plus some more in the fridge.

And I guess this is in this general category… last week I tried the pump again and for the first time ever, got milk with no pain! Yay! (I hadn't used it in months and up til now, hadn't pumped much more than what we froze at Baitcon.) My plan is to do it once a day, but so far, I've managed 3-4 times in ~2 weeks. Anyway, still something, and now there's a half-day or so worth in the freezer for the little guy if we need it. We've managed this long without it (that spoiled kid has never had a bottle), so I'm not overly concerned, in any case. Also, for Rosh Hashanah, he gnawed on an apple wedge. Pictures to come.

  • 2 bunches Carrots
  • 2 bunches Asian Turnips (+greens)
  • 1 lb Beans
  • 2 bunches Pea Tendrils
  • 2 bunches Mizuna
  • 2 bunches Red Russian Kale
  • 8 ears Corn
  • 4 lbs Tomatoes
    =~25#

Meanwhile, would anyone be interested in some mizuna or pea tendrils? From last week, but still good. I just know we won't get around to finishing. Also, if you want to trade anything for (fresh-picked) cilantro and/or raab [ETA: I am offering cilantro and raab, not looking for it], let me know.

surrealestate: (Sentient Broccoli)
And so there was more pot pie and more bruschetta and of course straight-up amazingly delicious corn. Also mashed turnips with carrots. No soup yet, but soon. Most of us are sick right now which sucks big time, and today's big project is trying to deal with a flat tire.
  • 2 bunches Carrots
  • 2 bunches Japanese Turnips (+greens)
  • 8 ears Corn
  • 2 pints Cherry Tomatoes
  • 4 lbs (Red) Tomatoes
  • 2 lbs Potatoes
  • 2 bunches Parsnips
  • 2 bunches Celery Root (+tops (i.e., "celery"))
    =30.2#
surrealestate: (Sentient Broccoli)
Once again, this is last week. Once again, there was more bruschetta. I also made pot pie for the first time since last winter, which was distressing in the sense of cold-weather-food, but datum, it was so SO good! Last time I made it, I was pregnant and it caused some nasty heartburn (as did many things), so it was especially nice to enjoy it without any side effects. (While pregnant, I definitely gained a new sympathy for those who suffer from chronic heartburn.)

This weekend we also did a big batch of tofu scramble with home fries from the remaining potatoes. Cooler weather does make cooking easier, anyway. I predict many soups in coming weeks.

  • 2 bunches Yellow Carrots
  • 2 bunches Purple-Top Turnips
  • 2 pints Jalapeño Peppers
  • 4 lbs Green Tomatoes
  • 4 lbs (Red) Tomatoes
  • 2 lbs Potatoes
  • 2 bunches Baby Fennel
  • 2 bunches Kale
    =25#

surrealestate: (Sentient Broccoli)
That's actually *this week*. Woo!
  • 4 lbs Tomatoes
  • 2 lbs Potatoes
  • 2 bunch Bok Choy
  • 2 bunches Japanese Turnips (+greens)
  • 4 Cousa Squash
  • 6 Poblano peppers
  • 2 bunches Carrots
  • 2 Eggplant
    =24.4#

All the book choy plus some of the turnips and carrots are currently fermenting into kimchi. Got some pears from a friend's tree frozen.

Need to get more olives to make a ton of caponata. Also gotta get more stuff into the dehydrator and probably freeze most of the poblanos, but it's so hard to get things done. If anyone wants to come over sometime today, lemme know.

(Anyone need boxes, btw? We have a ton.)

surrealestate: (Sentient Broccoli)
(Once again, a week behind. Sigh.)
  • 4 pounds Tomatoes
  • 2 bunches Carrots
  • 2 bunches Parsley
  • 2 bunches Broccoli
  • 6 Cubanelle Peppers
  • 6 Zucchini
  • 2 Eggplants
  • 2 lbs Green Beans
    =~23#? (forgot to jot it down at the time)
Finally got the last of the old summer squash into the dehydrator. At least this week's aren't the size of kiddie baseball bats like last week. And yay for more broccoli and tomatoes!

Did a batch of roasted tomato sauce. So yummy, though it does yield much less than stovetop methods, so the grand total was a little over three quarts, mostly in half-pint jars since one of those will do two pizzas. (And some of it went on pizza at the Beach House, woo!)

Also big batch of eggplant caponata nomnomnom. Haven't yet determined if it will freeze well, but if so, more will likely follow.

And of course, more bruschetta.

surrealestate: (Screw You)
I had a few minutes of time to kill on Highland and Central and was a little hungry so popped into Roast Beef and Pizza King (it was right there) to get some fries. They turned out to be the type that are all coated with crap to make them stay crunchy even when cold, but these were bad even given that. I ate a few, tried adding salt, ate a few more, and decided it just wasn't worth it.

If you know my relationship with french fries, you know that's really saying a lot.

But they were weird and greasy and gross and didn't even taste like potato. There were cups stacked by the silverware so I took one to get some water, but realized there was no water out, so I asked for a fill at the counter. The guy told me he couldn't give me water. I told him I just needed a couple of sips because I didn't like the fries and couldn't eat them, pointing to the mostly-full plate at the table. He said he couldn't give me water but offered to pack the remaining fries so I could take them home. I figured I must have been too subtle, so I said I didn't want to take them home, that I was going to throw them away because they were disgusting and I just wanted some water to wash away the taste. He said he couldn't give me water.

I shrugged, bussed my tray, threw away the food and left. Went about my business and two hours later, after a glass of water and two other drinks, I still have that nasty-ass taste in my mouth. Yuck.

(They did have bottled water for sale, but given that I only needed it because the food was so gross, I wasn't about to give them more money.)

I'm almost tempted to finally create a Yelp account just to post a negative review.
surrealestate: (Sentient Broccoli)
Once again, a week behind (I started this a week ago).
  • 2 bunches Tatsoi
  • 2 bunches Mustard
  • 2 bunches Broccoli
  • 2 pints Cherry Tomatoes
  • 4 pounds Tomatoes
  • 6 Peppers (still not ripe)
  • 4 Zucchini
  • 2 Eggplant (absurdly huge)
    =24#

Once against, preservation was mostly on the freezer and dryer front. (As temps cool, I expect canning to become more likely, though I'm still planning to once again do a frozen tomato sauce because it was so much better than anything I've ever had out of a canned jar.) More beet burgers were frozen, the first tray of pesto packed away and another tray made (with almonds this time). More dried tomatoes and also lots of squash chips (summer, zucchini, and cousa). I'm glad to find a healthy method of preparing summer squash that makes me want to eat it. I've already made two dehydrator's worth and they're all gone. Plenty more squash to dry, though. Also processed the peaches from a friend's tree enough to be able to pack and freeze them for later use. And the rest of the tomatoes turned into bruschetta.

Last night we used previously-frozen celery, farmshare carrots & onions, tatsoi, and assorted previously-dried herbs to make red lentil soup. Is it soup season already??

[ETA: I should note that much of the above would not have been possible without help. Most notably, Mark, but this week also Cee (without whom I wouldn't have had most of the tomatoes, and much of the end result went back to her, of course) as well as Carl, without whom most of the peaches would probably would have rotted before I got to them. And D pretty much made the soup while I nursed, but I figure the work I put into the ingredients ahead of time (which also included freezing cubes of tomato paste, though not homemade) warranted it. :]

surrealestate: (Sentient Broccoli)
And once again, I'm way behind. :( This is last week.
  • 4 lbs Tomatoes (yay!)
  • 2 pints Cherry Tomatoes (once again I took 1 red, 1 sungold)
  • 2 bunches Radishes ([livejournal.com profile] beowabbit?)
  • 8 Poblano Peppers
  • 6 Japanese Eggplant
  • 6 Cousa Squash
  • 6 Cucumbers
  • 2 bunches Beets (+greens)
    =26.2#
Drying has finally begun in earnest! Did some of C's tomatoes and mm.. they're like candy. Right now a batch of cousa chip is finishing and I suspect they will be gone in short order. Must make more. More beet burgers happened too (with yet more to come), baingan bharta, and I also made some nummy Japanese-style cucumbers (of which there also needs to be more).

Yesterday we had a little jaunt to a friend's place to pick peaches, so that's going to have to be a project sometime this week. Oh, and I also did a batch of basil pesto this week of which some was eaten and the rest frozen.

And there has been lots and lots of fresh bruschetta:
1. Chop tomatoes, mince garlic
2. Mix with some salt and let sit a few minutes
3. Pour on a bunch of olive oil
4. Stir in chopped fresh basil
5. Serve on toasted baguette slices
*nomnomnom*

surrealestate: (Sentient Broccoli)
And the nightshades are ramping up! The tomatoes are amazingly good. Looking forward to more next week, too.
  • 2 bunches Beets (+greens)
  • 2 pound Sweet Onions (loose)
  • 4 pounds Squash (mix of summer and zucchini)
  • 6 Cucumbers
  • 6 long Italian Eggplant
  • 6 Green Peppers (dunno if we'll ever get ripe ones :P )
  • 2 bunches Red Russian Kale
  • 2 pints Cherry Tomatoes (I took one red and sungold)
    =25.2#

Last week there was once again awesome coconut curry into which the Asian eggplant just melted. This week I made a sort of eggplant parm casserole that disappeared pretty quickly. I'm thinking I may do some eggplant tomato sauce, which I wouldn't have thought was my thing, but I really enjoyed the one at DFP. Most of the celery from last week was chopped and frozen for cool-weather soups (it's not really a raw munching type of celery) and the rest into mashed chickpea salad. Nomnom. Most of the kale was raw-marinated and is now gone. Should probably do that with the rest. And I made a double batch if crazy yummy beet burgers. Still have more beets, should make more of those.

Kind of unbelievable that I'm managing to do any foodstuff at all (and I'm not doing as much as I want to be), but it's really only because lately Mark is here most of the time helping to entertain the little guy thus allowing me to do things like shower, cook, and maintain some semblance of sanity. I've let go of the idea of anyone else helping which makes it easier to deal with the reality of it and just appreciate the folks who at least take the time to be social with us and bring over hand-me-downs, which we dig. Speaking of the awesome little guy (seriously, how did we luck into such a beautiful baby??), he seems to be more and more interested in the things we eat. I'm not especially looking forward to having to put actual thought into what to feed him (not to mention the changes in output), but it's coming soon. (One of the bonuses of EBFing is not having to think about what or how much or anything like that.) Probably about time to start reading about BLW and search out one or more of those mesh baggie things.

Latest meltingly cute thing he's doing is reaching his arms out to me when he's done with other people holding him.

PS: Since our garden didn't happen this year (last week I finally got two of homemade earthboxes prepped and seeded some leafy greens), your extra tomatoes are always appreciated. :D

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