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: (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

surrealestate: (Sentient Broccoli)
Phew. Tuesday evening we made another big batch of red curry (though mostly using the remains of last week's share) and I did another shredded salad using all the new golden beets, the last of the kohlrabi, and some of the carrots. I also finally put Greens and Peanut Stew on [livejournal.com profile] frog_food!

Not much else to report. It's been too hot to be productive in the kitchen, but hopefully I'll get more done once things cool down a bit. I've got all sorts of dehydrating plans!

  • 2 bunches Golden Beets (+greens)
  • 4 lbs New Potatoes
  • 4 Cousa Squash
  • 6 Cucumbers (well-hung)
  • 2 bunches Red Spring Onions (+tops)
  • 2 bunches Kale
  • 1 lb Roma Beans
  • 2 bunches Carrots (orange)
    =28#

surrealestate: (Sentient Broccoli)
As soon as I saw this week's selections, I thought to myself, "coconut curry!" And thus an awesome Thai red was made last night. In an attempt to be proactive and have even more leftovers handy, I also put all the beets (along with the remaining carrots and some kohlrabi) into another shredded salad. Damn, but I love that salad. Or slaw. Whatever. And I steamed down all the greens for later use. It's funny how at a glance, it seems like there were no leafy greens this week, but as always, the beet & turnip tops were so voluminous and lovely, it's like extra bonus veggies.

Now I want to make the Baitcon red cabbage slaw, whose recipe will hopefully come my way sometime today. And some of those green beans are definitely going into Manjula's amazing recipe. Which reminds me, does anyone have a bean Frencher I could borrow? I know it's an obscure little appliance, but I figure someone must.

  • 2 bunches Chioggia Beets (+greens)
  • 2 heads Red Cabbage
  • 2 bunches Spring Onions
  • 2 bunches Broccoli
  • 2 bunches Asian Turnips (+greens)
  • 6 Zucchini
  • 2 lbs Green Beans
  • 2 lbs New Potatoes (Yukon Gold)
    =25#

surrealestate: (Sentient Broccoli)

So much numiness! Except for the mizuna, anyway. Anyone want some mizuna? Also, while the parsley is excellent parsley, I'm not sure I can really use all of it. I guess I can make parsley pesto. Haven't done that in a while. But in the meantime, if you could use some parsley, let me know. Everythig else, though? Wow! Especially those peas. Haven't cooked one yet because they're so great to just munch on raw.

Meanwhile, does anyone have a mega stash of plastic shopping bags that you'd like to see go to good use? The downside of reusables…

  • 2 heads Cauliflower
  • 2 bunches Beets+Greens
  • 2 bunches Carrots
  • 2 bunches Curly Parsley
  • 2 bunches Mizuna
  • 2 bunches Collards
  • 2 heads Cabbage
  • 1 lb Sugar Snap Peas
    =~24#

Last night I had two goals: use up a bunch of the beet backlog (without roasting and at least some raw) and make a non-lettuce salad since we didn't get any. So I did a beet soup with most of the red beets (turned out great and is meant to be served cold, which is convenient this week) and made a shredded salad using the yellow beets, orange carrots and (white) kohlrabi. More beet than carrot, though in the same range, and somewhat less kohlrabi. I mixed up a dressing using dijon mustard, olive oil, sherry vinegar, and a bit of s&p. The result was FANTASTIC and I plan to make it again real soon. (It was in part inspired by a salad I came up with a few years back. No apples in the house right now, so I figured the kohlrabi would sort of do that job.)

This weekend out in the Berkshires, DD and I somehow managed to prep a no-stress five-piece dinner for 7 adults (plus one baby and one dog) consisting of green salad with fresh figs, Veganomicon chickpea nuggets, stuffed shells, broccoli with slivered almonds, and garlic bread. Plus his mom made a fabulous cake and brought ice cream, so all around, quite a meal!

On the preservation front, I've got some kimchi going which is probably ready to go into the fridge.

surrealestate: (Sentient Broccoli)
I've got everything I need for kimchi except the cabbage! Anyone with a different share get any cabbage (ideally Napa) and want to trade?
  • 2 bunches Golden Beets (with greens)
  • 2 bunches Asian Turnips (with greens)
  • 2 heads Red Leaf Lettuce
  • 2 bunches Carrots (yellow)
  • 2 bunches Scallions
  • 2 bunches Kohlrabi (with greens)
  • 2 bunches Kale
  • 1 lb Sugar Snap Peas
    = ~22.5#
As will hopefully become a habit, we cooked something using lots of the greens last night: peanut stew using the kohlrabi and turnip greens, as well as fava tendrils from last week. Which made for a huge amount even without the beet greens or kale. Helps everything fit in the fridge, anyway, and nummy. I also put in some of the carrots as well as previously-put-by jalapeño peppers, winter squash, and broth from the freezer.

No other preservation updates since last night's post. :)

surrealestate: (Sentient Broccoli)
And of course I'm behind already… This was last week. The only motion on the preservation front was using the cabbage to make sauerkraut. (The kale was marinated, of course.) Previously-preserved items used included tomato sauce on pizza, and, as planned, strawberry mash and blackberries in nummy frozen concoctions in the woods.
  • 2 bunches Chiogga Beets (with greens)
  • 2 heads Cabbage
  • 2 bunches Red Russian Kale
  • 2 bunches Fava Tendrils
  • 2 bunches Parsley
  • 2 heads Romaine Lettuce
  • 2 bunches Chard
  • 2 bunches Carrots
    = ~20.5#
surrealestate: (Sentient Broccoli)
Farm share started last week! Yay! This year we are back with only Parker. I think it's a much better value than Red Fire. RF sometimes has a little more variety, but the amounts are often too small to be useful, plus it's cheaper for me to just buy that stuff at the farmers market if I want it.
  • 2 bunches Beets (with greens)
  • 2 bunches Cilantro
  • 2 bunches Swiss Chard
  • 2 bunches Kohlrabi (with greens)
  • 2 heads Red Leaf Lettuce
  • 2 heads Romaine Lettuce
  • 2 bunches (4 heads) Broccoli
  • 2 bunches Collards
    = 25 lbs(!)

For some items, it's great to have enough to really do a proper dish with it, but for other items, even a little bit can be too much. (*cough*cilantro*cough*) Anyone want cilantro? Either these or in the future?

Did a nummy saute using the beet and kohlrabi greens, along with some Chinese fake-meat and barbecue sauce and it was so good. Then last night, thanks to M. being over to hold J. so that I could cook while DD finished work, we had stuffed shells! It was my first time making them and I put together a plan based on a mix of recipes I'd seen. I used all the chard, plus a quart of the roasted tomato sauce I made last season (best f'in sauce ever!), as well as basil from the porch. It was SO GOOD!

Right now we're aiming to use up everything in the freezer and get a fresh start, so have been eating a fair bit of tomato sauce since I froze it rather than canning to both avoid having to adulterate its awesomeness by acidulation as well as skip boiling any flavor out. I finally canned the strawberry mash I'd prepared last year from almost two gallons of fruit, yielding a whole bunch of Strawberry Balsamic Black Pepper Jam, plus some extra mash that I'm thinking may come to Baitcon. Also canned a big batch of whole berry cranberry sauce. The ton of blackberries will be getting blended to oblivion (cuz damn, I hate those seeds) for use in something frozen at Baitcon and also roll-ups.

Other preserved items that we've used lately have included arugula walnut pesto on pizza along with rehydrated dried tomatoes and eggplant, frozen peppers in various dishes, frozen squash in greens-peanut stew, and various powders and herbs to flavor dishes.

Urban homesteading FTW!

surrealestate: (Sentient Broccoli)
So many veggies! The garden is coming along as well, though due to my late start, isn't quite fruiting yet. Which is fine -- there's still plenty of time. (Speaking of, who wants a hot pepper seedling?) Meanwhile, I've been cooking/prepping up a storm and have many meals in my fridge, including roasted roots, greens and peanut stew, cauliflower carrot puree, roasted string beans, shredded beets, carrots, and kohlrabi, marinated kale+, and non-harvest-related accessories such as rice and sauce.

What does this mean? It means I need people to come over and eat! Ess, ess, you're wasting away! (Dominion is not even required. ;) Also, given sufficient notice, if you tell me you're coming over with fresh tomatoes, I will bake focaccia to go with the bruschetta we shall make.

  • 2 bunches Beets (w/ greens)
  • 2 bunches Carrots (orange)
  • 4 lbs Potatoes (by volume)
  • 2 bunches Basil
  • 2 bunches Red Russian Kale
  • 2 bunches Spring Onions
  • 3 lbs Summer Squash
  • 2 bunches Celery
  • 4 Cucumbers
  • 10 ears Corn
    Total weight: 34 lbs
    --
  • 1/3 lb Beet Greens
  • 2 Onions
  • 6 ears Corn
  • 3 Cucumbers (1 lb)
  • 2 Tomatoes
  • 1 head Garlic
  • 1 head Lettuce
  • 1 lb Summer Squash
  • 1.5 lb Potatoes
  • 1/4 lb Basil
  • 1 bunch Chard
    Total weight: 13 lbs


Progress! Down to from a factor of just under four to a little under three. Still don't know what to do with all that darn squash, though. It's just not one of my favorite veggies.

surrealestate: (Sentient Broccoli)
I post this as I sit here eating freshly-baked focaccia along with the first bruschetta of the season OmnomYUM!

Last week, I did my first batch of roasted vegetables. So good! Darn heat.) I also froze shredded squash for the future, made a big batch of marinated kale++, more kimchi, and ginger carrots.

In other news, check out this awesome play at the plate.

  • 2 bunches Beets (red, with greens)
  • 2 bunches Carrots (orange)
  • 2 bunches Spring Onions
  • 2 bunches Kale
  • 2 lbs Wax Beans (yellow)
  • 4 lbs Summer Squash (mixed types)
  • 4 lbs (by volume :) Yukon Gold Potatoes
  • 2 heads Romaine Lettuce
    --
  • 1 bunch Carrots (orange)
  • 1 bunch Sweet Onions
  • 2 Tomatoes (woohoo!)
  • 1 Cucumber
  • 1 Pepper
  • 1 Fennel
  • 1 bunch Cilantro
  • 1 bunch Basil
  • 1 lb Summer Squash (mixed types)
  • 1 head Raddichio
  • 1 head Lettuce
  • 1 bunch Scallion

One thing I've found sort of interesting looking at CSA posts is how good they always sound. Heck, even when I read the above list (bottom half), it looks so much better than the reality. So this week I did a weight-comparison of Parker and Red Fire. I already knew that RF fit into one shopping bag while Parker needed four, but I was still shocked by the results. (The sad part is that folks at the RF pick-up were going on about how this felt like the best one yet, while Steve apologized for not having more.)

Parker: 24 lbs 5 oz
Red Fire: 6 lbs 2 oz

surrealestate: (Sentient Broccoli)
I finally wrote up a basic outline of my recipe for my Greens and Peanut Stew. I never measure, so amounts are approximated, but you can adjust to taste. It's really hard to go wrong. Ingredients can also be changed based on what you've got. If you have any questions, let me know.
  1. Read the whole recipe and prep/wash/chop ingredients.
  2. Sauté a chopped onion in olive oil (add salt) until translucent and softened.
  3. Add 2 seeded, diced jalapeños. [Or whatever you'd like to use to add spice. You could use a bell pepper and some hot sauce. I haven't had fresh peppers yes this season, so I've just been using red pepper flakes and some cayenne, or rooster sauce.]
  4. Add a slivered carrot.
  5. Add a sliced sweet potato. [Again, no sweet potatoes yet this season so I've been using cubed butternut squash from last year.]
  6. Add ~2 cups broth. [Water will do in a pinch.]
  7. Add greens! (Washed and chopped or torn to pieces.) [I add as much as I've got. I've used various mixes of collards, kale, turnip and beet greens, spinach, etc. When the selection is very variable, I add them in reverse order of how long they take to cook, so add the collards well ahead of the spinach.]
  8. Keep covered until greens cook down significantly, stirring occasionally. Tongs are helpful here. It doesn't take long.
  9. Mix some a couple of tablespoons (or more) peanut butter with a little water water and stir into pot.
  10. Simmer until everything is as cooked as you like it.
  11. Serve over rice with a sprinkle of peanuts.

I also used this as a pizza topping at Firefly with great results. You can add in whatever you think might work, too. In the (not very good, sorry) picture below, I threw in a drained can of "fried gluten with peanuts" from Super88 that I found in the pantry. I love this dish in part because it uses up pretty much any amount of greens I can throw at it and also because it's just really yummy. It also freezes well.

Picture behind the cut! )

Kimchi recipe next!

surrealestate: (Sentient Broccoli)
Two long weekends in a row of camping makes a frog slackful about posting updates. Even moreso than usual, that is.

Week 4

  • 2 bunches Broccoli Rabe
  • 2 heads Cauliflower
  • 2 bunches Kohlrabi (w/ greens)
  • 2 bunches Red Russian Kale
  • 2 bunches Fennel
  • 2 bunches Chiogga Beets (w/ greens)
  • 2 bunches Basil
  • 2 bunches Yellow Carrots
  • 2 lbs Summer Squash
    ==
  • 1 head Lettuce
  • 1 bunch Carrots
  • 4 Zucchini/Summer Squash
  • 1 bunch herbs (Dill or Cilantro)
  • 1 bunch Kale or Collards
  • 1 bunch Pearl Onions
  • 1/3 lb Spinach
  • 5 Cucumbers
  • 1 bunch Beets

Week 5

  • 2 bunches Red Beets (w/ greens)
  • 2 lbs Fava Beans
  • 2 bunches Cilantro (who in the world needs this much cilantro?)
  • 2 bunches Mizuna
  • 2 lbs Yukon Gold Potatoes (new potatoes!)
  • 3 lbs Cousa Squash (ooh, pretty green!)
  • 2 (big giant) heads Cauliflower
  • 2 heads Cabbage
  • 4 (sizable) Cucumbers
  • 2 bunches Biera Kale (ooh, new type of kale!)
  • 2 buches Carrots (orange)
    ==
  • 1 head (slightly sunburnt) Lettuce
  • 1 stalk Garlic
  • 2 oz Basil
  • 1.5 lb Green Beans
  • 1 (sizable) Zucchini
  • 2 Kohlrabi (w/ greens)
  • 1 Cucumber
  • 1 bunch Scallions
  • 1 (small) head Cabbage (sharebuddy called it an extra-large brussels sprout)

I wasn't around for the second part of Week 4, but for Week 5, the entire RF share fit into a bag that held 1/4 of Parker. It's a little frustrating and we're thinking about selling off the remainder of the season, since half of one large Parker is thusfar providing each of us with plenty. The only veg I *really* want that Parker doesn't grow is garlic, but RF doesn't provide enough of that to meet all my garlic needs, and getting it at the markets would be a lot cheaper than the share, anyway. (DD's farm out in Easthampton grows and gives garlic like crazy, too, so I plan to mooch off him later in the season. The stuff I got from him last year was the best garlic ever.)

surrealestate: (Sentient Broccoli)
This is last week's installment, coming in late because I left town Thursday morning and didn't actually get the RF share. (Info is via my sharemate.) Parker (listed first) continues to be about twice the size, so I didn't mind missing the latter, especially given that i was gone for five days.

So yeah, I'm back! Had a great weekend, still tired. Tried to catch up on LJ but there is too much to really read, so if you posted anything you'd like me to see, leave a link here or email me. I don't care why you want me to see it, so it can be anything from it being important and you want everyone to know to thinking I in particular would want to see it to just feeling like it'd make you feel good to have more eyes/poll-takers/whatever.

  • 2 bunches Broccoli
  • 2 heads Bibb Lettuce
  • 2 bunches Arugula
  • 2 bunches Radishes
  • 2 bunches Collards
  • 2 bunches Golden Beets
  • 2 bunches Parsley
  • 2 bunches Baby Carrots
  • 2 pints Sugar Snap Peas
  • 2 pints Strawberries
    ==
  • 1/2 lb Field Greens
  • 1 Kohlrabi
  • 1 bunch Turnips (red or hakurei)
  • 1 bunch Onions (small, red or white)
  • 1 bunch Yellow Chard
  • 1 head Lettuce
  • 2 medium stems Broccoli

Also, last week's kimchi, which I tasted today as soon as I got home, is wonderful. I like it better thank my first batch (despite the first containing actual Asian cabbage (bok choy) and this one just green cabbage) which i think is largely due to the use of real Korean pepper. More on this later.

PS: No, I did not make kimchi ice cream.

surrealestate: (Sentient Broccoli)
SO MANY VEGGIES! Last week's kimchi turned out great, and very spicy. I love eating it, but it sets my mouth on fire. Luckily, it's not a lingering heat, so if I pause between bites, I'm okay. This week there must be more kimchi because the farms delivered up all the ingredients as if giving an order.

  • 2 heads Escarole
  • 2 heads Romaine Lettuce
  • 2 heads Red Leaf Lettuce
  • 2 bunches Scallions
  • 2 bunches Beets (with greens)
  • 2 bunches Radishes (with greens?)
  • 2 bunches Red Chard
  • 2 bunches Kale
  • 2 bunches Baby (aww) Carrots (also with greens but having tried, I've given up on eating 'em)
  • 2 heads Cabbage
    ==
  • 1 bunch Scallions
  • 1/3 lb Spinach
  • 2 heads Lettuce (green)
  • 1 bunch Beets (with greens)
  • 1 bunch Oregano
  • 1/4 lb Garlic Scapes
  • 1 bunch Kale (dinosaur)
  • 2 Kohlrabi (purple, with greens (purples?))
  • 2 Carrots

My current favorite thing to do with kale (and I'm sure it would work with other greens as well), is to eat it raw and marinated. I wouldn't have believed raw kale could be that good until I had a similar dish at a friend's house, so if you're doubting, I suggest trying it. Here's my basic technique:

Raw Marinated Kale

  1. Shred or chop the kale into a bowl.
  2. Add 1/2-1 tsp sea salt (depending on how much kale there is and how much salt you like).
  3. I massage the salt into the kale to speed things up, but you can skip this.
  4. Whisk acid (3T) with olive oil (1T) along with a clove or two of fresh minced garlic and pour over kale. The acid can be any nice vinegar (I've been mostly using balsamic, but white balsamic worked, red wine, etc) or lemon juice, etc.
  5. Toss it all together and let it sit a few hours or overnight, or however long you can stand to wait. I pack it into a quart-sized take-out container for ease of fridging.
  6. Eat! Nomnom so good! Works well with lots of other stuff, too, so have fun.

surrealestate: (Sentient Broccoli)
And we're off! [This was last week's haul, but I was busy and forgot to post it then.]

As previously noted, I'm calling the first week of Parker Week 0 to sync up the numbers here. Red Fire (listed second) started, though the haul was less than half of Parker's (listed first), frustrating my share-mate greatly. We'll see how things continue to shake out.

  • 2 bunches Broccoli
  • 2 bunches Romaine Lettuce
  • 2 bunches Red Lead Lettuce
  • 2 bunches Bibb Lettuce
  • 2 bunches Chiogga Beets (with greens)
  • 2 bunches Asian Turnips (with greens)
  • 2 bunches Swiss Chard
  • 2 bunches Kohlrabi (with greens)
  • 2 bunches Cilantro
    ==
  • 2 stalks Green Garlic
  • 1 lb Spinach
  • 2 heads Lettuce (1 green, 1 red giant)
  • 1 bunch Turnips (no useful greens)
  • 1 bunch Dill
  • 1/2 lb Field Greens
  • 1 head Bok Choy

Some recent dishes have been spinach paratha, steamed broccoli over udon with peanut sauce, dill dip, and the peanut greens stew I came up with two years ago and and lovelovelove (recipe (or guidelines anyway) to come), plus of course lots of nummy salad.

surrealestate: (Sentient Broccoli)
Could I be any more excited about the start of farm share season? YAY!!!

Once again, I am splitting two full shares, but this year, Parker has started a week before Red Fire, so in the interest of syncing up the tags, I'm calling this Week 0. It was great to see Steve and chat with my fellow shareholders. As usual, some of these bunches are bigger than my head. To illustrate, the bunch of red leaf lettuce I bought at the farmer's market yielded one big salad, but last night I had two big salads off the red leaf and still have at least 2/3 of it left.

  • 2 bunches Red Leaf Lettuce
  • 2 bunches Bibb Lettuce
  • 2 bunches Pea Tendrils
  • 2 bunches Mizuna
  • 2 bunches Chicory
  • 2 bunches Bok Choi
  • 2 bunches Spinach
  • 2 bunches Red Russian Kale
[ETA: Last year I started out showing just my take, but that was very confusing and I shifted to listing the total shares each week, which is what I'll do this year as well.]

surrealestate: (Sentient Broccoli)
Oops, Week 20 was in October and I somehow never got around to posting this. Better late than never and all that.

List back here )

Dried: maitake
Froze: arugula pesto, vegetable stock
Canned: applesauce
Fermented: sauerkraut, ginger carrots

As always post-share season, Steve invited us to come and harvest from his fields. Due to scheduling issues (and also being sick), I unfortunately had to miss that, but I did send along some apfelwein with Mark and Jonathan, who did get out there both to help and to pick.

Things they brought back include lots of pumpkins, butternuts, lettuce, spinach, carrots, turnips, beets, leeks, broccoli, chard, and whatever else I'm not thinking of. All together, several metric buttloads worth of food. Yay! It's sad for the season to be over, but I will be working by way through these fall crops for many more weeks, which is a nice bonus. I also still have some things to harvest from the garden, including kale and carrots.

I will try to recap the 2009 farm share season in a separate post at some point and also recap my harvest/preserving season in general. There is still plenty to be done with the latter, though, and more evil plans being formed. I mean good. Very good.

Meanwhile, could anyone out there accompany me to CostCo along with a membership card in the next day or two? I can potentially ply you with various goodies.

surrealestate: (Sentient Broccoli)
As always, I sigh at the transition to fall crops and the coming winter. I refuse to even think about the clocks changing.

Week 18 )

Dried: apples, more apples, cilantro, dill, mushrooms, potatoes (specifically, raw purple potato chips!)
Fermented: sauerruben (with star-shaped slices for fun and one beet for color)
Froze: arugula pesto
Canned: applesauce

I also went to the Topsfield Fair with Mare, Jay, and DD. We had a great time and there are some fun pics. Back home, I made a list of all the food the four of us ate there. For the record, we were there for a while...

Click at your own risk! )

surrealestate: (Sentient Broccoli)
Parker drop-offs started back up last week with a fabulous haul as per usual. Then I had some people over for games and was literally canning until a few minutes before start time. Lack of sleep made me an insufficient host, but luckily my guests managed to make up for it by helping themselves to the drinks I was too fried to remember to offer and also with nummy cookies. Mmm... cookies...

I was out on the Cape these past few days (which is why you may (or may not) have noticed my absence locally this weekend) so there's still a ton of food to deal with. But ah, it was lovely there and I wish I could have stayed for another week. Unfortunately, when I got home all I could do was run upstairs, grab my script, and jump on my bike to get to rehearsal, where dinner consisted of potato chips and candy and I probably would have been better off not having any of it but I was so hungry. Even so, it was a tremendously fun session (best one yet) and I'm really looking forward to the big shoe.

Anyway, onto the veggies of the week: )

Yes We Can (we also dry, ferment, etc):
Canned: tomatillo salsa verde, hot pepper & onion relish
Dried: dill, cilantro, maitake mushrooms, apples
Fermented: sauerkraut, kosher dills spears (having been gifted with some pickling cukes)

I also finally de-crocked the ton of pickles I started fermenting a ways back. Unfortunately, there were a large number of hollows which I should have caught beforehand, and I should have just speared all of them, but timing was bad. In any case, what survived the triage is quite good (and the garlic, omgyum!), but there are a lot of them. I guess I could can some but it seems a shame to wreck 'em that way. Who wants pickles?

surrealestate: (Sentient Broccoli)
Last week, Parker Farm said that due to this year's horrid conditions, shares would have to be canceled for the rest of the season. I was, of course, quite sad over the news, but given the situation all over the state, it wasn't entirely surprising. A few days later, Steve changed his mind and announced that, with some small changes and understanding that hauls would likely be smaller, things would, in fact continue. Yay! Too bad he didn't just start out by saying there'd be no drop-off that week, which would have saved an assortment of annoyance on various sides.

Ironically, despite that, last week was the biggest total haul of the year, because my share partner and I went out to Red Fire on Monday to harvest and came home with a metric buttload, then I helped Steve a bit at the farmer's market Saturday which yielded as much as I could carry on my bike. A lot of CSA members had stopped by to say hi and offer support. It was good to see. And because Steve is awesome, he sent us all home with extras.

Week 16++ )

And on the food preservation front:
Canned: tomatillo salsa verde, more tomatillo salsa verde, roasted red pepper spread
Dried: tomatoes, apples, apple powder, oregano, parsley, rosemary, green & yellow beans, mushrooms
Froze: blackberries

I hope everyone who went for it had an easy fast (mine wasn't too bad).

surrealestate: (Sentient Broccoli)
Today there was horrible news on the farm share front that I'm not going to get into right now because I'm too distraught. I get way too emotionally invested in my produce. So for now, this is all about last week.
  • 1 lb red tomatoes
  • 2 lbs green tomatoes
  • 2 lbs apples
  • 1 bunch giant turnips
  • 4 green peppers
  • 2 bunches radishes
  • 2 cucumbers
  • 1 bunch mizuna
  • 1 bunch arugala
  • 1 bag baby lettuce
    --
  • 1 bunch kale
  • 1 bunch lettuce
  • 8 oz mixed baby lettuce
  • 2.5 lb red peppers
  • 2.5 lb potatoes (I took purple)
  • 8 oz carrots
  • 1 winter squash (spaghetti)
  • 1 bulb garlic
  • 2 tomatoes (1 big, 1 small)
    --
  • 1/2 peck apples


On the preservation front:
Canned: peach jam, slices peaches
Pickled: radishes
Fermented: confetti mix of shredded carrot, turnip, and beet
Froze: roasted tomato sauce
Dried: cantaloupe, honeydew, tomatoes, tomato powder, oregano, sage, chives, parsley, rosemary
surrealestate: (Sentient Broccoli)
Good haul this week, along with some unlisted extras for helping out.

Week 14. Nice Melons. )

And on the food preservation front:

  • Canned four pints of dilly beans, four quarts of pears, and one quart of extra light pear syrup.
  • Froze more roasted tomato sauce, broccoli, blackberries, and arugula pesto.
  • Dried more tomatoes, wax beans, peaches, grapes, sweet peppers, jalapeños (and jalapeño powder), eggplant (and eggplant powder), and husk cherries.
  • surrealestate: (Sentient Broccoli)
    I've decided to change formats and start posting the full share hauls. It's a better reference for me that way and more useful for people curious about what comes in, especially in conjunction with the new tags.

    Week 13

    • 1 bunch mustard greens
    • 1 bunch arugula
    • 1 bunch cilantro
    • 3 onions
    • 1 bunch carrots
    • 6 green peppers
    • 1 head broccoli
    • 2 lbs tomatoes
    • 2 lbs green tomatoes
    • 2 lbs apples
    • 1 lb peaches
      --
    • 1 winter squash (I chose spaghetti)
    • 2 eggplant
    • 2 hot peppers (poblano)
    • 1 lb cukes
    • 2 lbs onions
    • 1 lb summer squash
    • 1 lb yellow wax beans
    • 2 lbs sweet peppers
    • 1 bunch kale or collards (I took the latter)
    • 1/2 pint cherry tomatoes
      --
    • 3 lbs peaches
    • 1 melon (honeydew)


    In addition, due to my helping out all afternoon, I ended up with even more extra bonuses, including many peaches, tons of wax beans, more cherry tomatoes, jalapeños, winter squash, melons, and a huge bunch of kale. Whew!

    This week, I've dried more tomatoes as well as pear slices and also froze: blackberries, green beans, roasted eggplant, and the best tomato sauce ever. I could have canned the sauce but I didn't want to acidulate and even moreso, didn't want to boil it to hell. I'm grateful for plenty of freezer space which gives me that option. I'll be making more sauce and it's so good that I'm tempted to buy bulk tomatoes to make even more. Will ponder.

    I still plan to can, and besides the peaches and pears, I'll also do dilly beans, which is pretty much the easiest, fastest canning recipe ever, so I might as well try it since I've got all those beans. I'm thinking of getting out the juicer and funneling the pear abundance into some pear cider.

    And speaking of putting food by, if you're interested in organic bulk ordering, read behind this cut )

    surrealestate: (Sentient Broccoli)
    Yields are really kicking into high gear everywhere and this week's take was just fabulous. Also, I recently added new CSA-related tags including individual tags for each year as well as each week number, which means you can click the latter to see what the yield was every year on a given week if you're curious how things compare season to season.

    Week 12 )

    The garden is also producing like mad, and I am once again open to trades if other people have different things in abundance (or an alternate offer). Things I have to swap include: kale, blackberries, grapes, apples, and basil. Let me know if you're interested. I'm also making sundried tomatoes, including harvesting a friend's garden and then keeping some of the results, and am open to more of that sort of thing.

    surrealestate: (Sentient Broccoli)
    I was away during Week 10 so I don't really have a list of what's what for that one. Red Fire was fairly similar to this week, it seems like, and Parker had a woefully small package, but that worked out reasonably well for me. (And because he's that kind of awesome guy, we may be getting an extra week at the end to make up for it.)

    Week 11 )

    Meanwhile, the garden has been producing tomatoes, cucumbers, eggplant, assorted herbs, more kale than I can eat right now, and of course, lettuce, which finally bolted. I could also start harvesting onions at will, but they should also keep in the ground. At some point I'll need to dig up a potato and see how those are. I also planted some falls crops including cabbage and purple carrots and will be planting new lettuce soon as well.

    surrealestate: (Sentient Broccoli)
    The garden continues to produce as well and I'm eating salad like it's going out of style. Or out of season, anyway. The kale is bountiful, but so are the share leafy greens, so I don't quite need them yet. Same for the cukes, which at some point I imagine will be turned into more real (fermented) and fake (vinegar) pickles. :)

    And the shed is supposed to arrive early next week, and then the backyard will be DONE! Yay!

    • 2 cucumbers
    • 1/2 bunch leeks
    • 1/2 bunch basil
    • 1 lb potatoes
    • 1 bunch spring onions
    • 1 lb greens beans
    • 1/2 bunch beets
    • (green peppers and escarole traded away)
      --
    • 1 cucumber
    • 1 tomato
    • 1 green pepper
    • 1 onion
    • 1/2 eggplant
    • 1/2 bunch kale
    • 1/2 head lettuce
    • 1/2 lb green & yellow wax beans
    • 2 oz. basil
    • 1/ 2 bunch sage
    • 1 zucchini
    • 1 beet
      --
    • 1/2 pt blueberries
    • 1/2 yellow watermelon


    surrealestate: (Sentient Broccoli)
    Late summer and harvest really kicks into high gear! Meanwhile, Red Fire reports that they've already lost 1/4 of their (HUGE, so there's still plenty left) tomato crop to the Blight. Hopefully the rest will be safe, but I fear for future updates. Steve tells me his crop is still clear and hopefully it will stay that way.

    In urban homesteading news, my tomatoes are still thriving and we ate the first one of the season this weekend! If the Blight hit, it would absolutely break my heart and I really feel for the hundreds of farmers and thousands of home gardeners who have lost all or part of their crop. None of mine are from big box stores, but neither were the acres of fields lost by local farmers, of course, and I have no idea where the neighbors got their plants. The rest of the garden is also doing great.

    Late last week, with Mark's invaluable help, I started a half-bushel of cucumbers on their journey toward half-sour dill picklehood. Real, fermented, old-school pickles, which I will soon taste to see how they're doing. And for those who might be wondering, that's about 25 pounds, which is a LOT. I turned the ones that didn't make the cut into Sweet Swedish Refrigerator Pickles.

    Finally, I racked the hefeweizen onto blackberries (harvested from the backyard and frozen in earlier years, then thawed and pureed) and it is a lovely shade of purplish-pink. I also received my scores from the Sam Adams Long Shot contest. I submitted my dunkelweizen (Froggy's Slam Dunk) and I think I did pretty well: 34.5, which is on the high end of the "Very Good" category. Given the obvious flaw (I underfilled the bottles and it ended up a bit undercarbonated), I am very happy with that result, and judges' comments were generally quite positive. I've never entered a homebrew contest before so I don't really have anything else to go on. Seems okay to me, anyway. Maybe I'll scan and post the sheets.

    • 1 bunch spring onions
    • 1/2 bunch beets
    • 1 lb new potatoes
    • 1 summer squash
    • 1/2 bunch arugula
    • 1 cucumber
    • 1 mini red cabbage
    • 1/2 head bibb lettuce
    • 1/2 pound cauliflower
    • 1/2 bunch basil
      --
    • 1/2 bunch scallions
    • 1/2 bunch yellow chard
    • 3 ears corn
    • 1/2 lb carrots
    • 1/2 head romaine lettuce
    • 1 tomato
    • 2 zucchinis
    • 1 cucumber
    • 1/2 bunch cilantro
    • 1/2 head cabbage
      --
    • 1/2 pint blueberries
    • 1/2 small watermelon


    surrealestate: (Sentient Broccoli)
    One-third of the way into CSA season and I am still very happy with the share-split situation. I think Park and Red Fire both have a lot to offer and I love getting the best of both worlds. (Since people have asked, if I had to go back to only one or the other, it'd Parker.)

    Week 6 )

    Week 7 )

    I also still have garden lettuce heads up for trade.

    And I'll be walking a marathon to raise money for the Dana Farber Cancer Institute. Even a few dollars helps.
    surrealestate: (Sentient Broccoli)
    Forgot to post this last week, but better late than never.
    • 1 bunch chard
    • 1 bunch carrots
    • 1/2 bunch red russian kale
    • 1 head red lettuce
    • 1/2 lb green beans
    • 1 lb fava beans
    • 1/2 bunch baby fennel
    • 1/2 bunch purple kohlrabi with greens
      --
    • 12 oz cucumbers
    • 12 oz summer squash
    • 1 lb baby potatoes
    • 1/2 bunch dill
    • 1/2 bunch carrots
    • 1/2 head red lettuce
    • 1/2 bunch kale
    • 1 head new garlic (with stalk)
    • small amount (~2 oz) basil
      --
    • 1/2 pint blueberries


    I've also been eating from the garden: lettuce, parsley, basil, thyme, mint, and kale are among the harvestables. And there have been sour cherries and mulberries from public trees as well as wild blueberries in the woods. [ETA: And blueberries from the yard, too! How could I forget those?] And the most recent kraut (extra big batch) turned out great.
    surrealestate: (Sentient Broccoli)
    My newly-acquired mad skillz are making short work of the farm share this time around (it's gotten easier to deal with every year, go figure), and even with being away for four days, I had the need to harvest my own garden lettuce for a Tuesday lunch salad. And it was yummy, oh yes. The lettuce, of course, loves this weather.

    This weekend, I used farm-fresh bounty for multiple ice cream flavors including a Chunky Strawberry (which was one of the best things I've ever eaten, ever), Strawberry-Balsamic-Black Pepper sorbet (copying the flavor profile of last week's awesome jam, and also awesome), and Sugar Snap Pea, which, while not at the same tongue-exploding level as the others, was still really good and garnered more "Who'd a thunk it?" votes than any other flavor. In other frozen homesteading news, I also used my apfelwein in a sorbet that went over very well.

    • 1 bunch Swiss chard
    • 1 lb sugar snap peas
    • 1 bulb fennel, with voluminous fronds
    • 1 bunch orange carrots
    • 1/2 bunch yellow carrots
    • 1/2 head escarole
    • 1/2 bunch beets
    • 1/2 bunch turnips
    • 1/2 head romaine lettuce
    • 1/2 bunch parsley
      --
    • 1/2 head green leaf lettuce
    • 1/2 bunch scallions
    • 1/2 bunch stripy beets
    • 1/2 bunch mixed chard
    • 1/2 lb hakurei turnips (no greens)
    • 1/4 lb carrots
    • 1 small (and pointy) head cabbage
    • 3 cucumbers
    • Squash mix: 1 zucchini & 1 small summer
      --
    • 1 pint (somewhat iffy) strawberries


    surrealestate: (Sentient Broccoli)
    The lettuce is already dwindling: a mere 2.5 head total for me this week, though there are plenty of other leafy greens. It's been a great week for urban homesteading though. Activities have included starting new batches of both vanilla-chocolate porter and apfelwein, canning the best jam ever, and my very first kraut, which turned out amazing and inspired all sorts of additional cooking so that I could make a reuben for lunch, which was possibly the best sandwich I've ever made.

    The kraut contained much of the previous haul: Napa cabbage, bok choy, collard greens, kohlrabi, hakurei turnips, beets, and carrots. I should really take a picture because it's so absurdly colorful. I am totally hooked and have already started a new batch with the Napa I got from C&A and this week's bok choy and mustard greens.

    To avoid last week's confusion, I will be dividing the list: Parker, then Red Fire, then the RF fruit share, but be aware this is just *my* take-home, not the total, and of course many of the measurements are very fudge-y. This week, Parker was about twice as big as Red Fire.

    • 1 head romaine lettuce
    • 1 head red leaf lettuce
    • 1 head chicory
    • 1 pound sugar snap peas
    • 1/2 bunch carrot
    • 1/2 bunch hakurei turnips
    • 1/2 bunch mustard greens
    • 1/2 bunch chard
    • 1 head broccoli
    • 1 bunch arugula
    • 1/2 head bok choi
      --
    • 1/2 head green leaf lettuce
    • 1 bunch dill
    • 6 garlic scapes
    • 2 hakurei turnips
    • 1 lb summer squash (1 zucchini, 1 yellow)
    • 1/2 bunch baby white onions
    • 1/2 bunch purple kale
    • 1/2 head broccoli
    • 1 head cabbage
      --
    • 1 pint strawberries


    surrealestate: (Sentient Broccoli)
    The list is long, the bounty is huge!
    • 1 pint strawberries
    • 1 bunch Russian red kale
    • 1 bunch Swiss chard
    • 1 head Napa cabbage
    • 1 head Bibb (is that also a place?) lettuce
    • 1 bunch collard greens
    • 1 head escarole
    • 1/3 lb mesclun
    • 1/4 lb spinach
    • 1 purple kohlrabi
    • 2 (maybe 3?) Hakurei turnips
    • 1 zucchini
    • 1/2 bunch (baby?) scallions
    • 5 small carrots
    • 1/6 lb garlic scapes
    • 1/2 bunch dill
    • 1/2 stalk broccoli
    One of last week's experiments was spinach paratha, which was fantastic and will certainly be made again.
    surrealestate: (Sentient Broccoli)
    This year I am trying something new with my farm share. I am once again with Parker Farm (yay Steve!), but I am sharing it with a friend who has a share with Red Fire, which we are also sharing, along with a fruit share. I am hoping the results will be more variety, ease of trading away things I don't like, etc, and while it's a bit early to make the call since this is only the first week, it seems to be working well so far. My side of this week's haul is as follows:
    • 1 bunch chicory
    • 1 head romaine
    • 1 head red leaf
    • 1 head bok choy
    • 1 bunch pea tendrils
    • 1 bunch spinach
    • 1 (smaller) head romaine lettuce
    • 1/2 bunch new beets with greens
    • 1/2 bunch Hakurei turnips
    • 2/3 lb spinach
    • 1/2 bunch kale
    • 1/2 bunch green garlic
    • 1 head broccoli
    • 1/2 pint strawberries
    A "bunch", of course, is a somewhat arbitrary measure and the sizes vary. In this case, the Red Fire bunches that were halved weren't that large to begin with whereas the Parker bunches were huge. (The chicory was approximately 2.5 times the size of my head and I could build a fortress of solitude in the lettuce.)

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