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+ Bread share: Flax Montague (whatever that is, bit damn, it was good!)
Bonus veggies from neighbors:
+ Several stalks Brussels Sprouts
+ 2 Daikon
+ 1 large Kohlrabi
I made the awesome celeriac soup. Because awesome. I might have to get more celeriac. I always say that. Also made assorted other soups, shredded salad, etc. And plenty of roasted brussels sprouts. Nom nom.
+ Bread share: Sourdough Buckwheat
+ 2 stalks Brussels Sprouts
+ Bread share: I think Semolina Sesame? I can't remember but it was insanely good. I'm really going to miss the bread.
+ 1 Sugar Pumpkin
+ Bread share: multigrain and caramelized onion & fennel focaccias
And then a neighbor decided they couldn't handle their own CSA bounty, so also:
+ 1 bunch mixed Kale
+ 3 Leeks
+ 1 Rutabaga
+ 1 Kohlrabi
+ 1 Daikon
+ 1 bunch Parsley
+ 1 bunch Fennel
+ Bag of String Beans (green/purple)
And another neighbor went off to Bhutan for vacation so cleared out their fridge:
+ More apples
+ I can't remember anymore
And I made cinnamon rolls for a friend's birthday brunch, aloo masala and roasted acorn slices for a school potluck, a giant bowl of shredded salad for a party, and we made pizza again, and generally ate well. But yowza, I've got a lot more stuff to get through! The frost fear also prompted a final harvest of at-risk veggies, so I ended up making pesto at like one in the morning. But damn, that is some delicious pesto.
+ Bread share: Multigrain Loaf
+ 1 bunch Rainbow Chard
+ 1 big Tomato
+ 6 heads Garlic
I made what may have been my last batch of bruschetta for the season. Hard to say, though, because some of the local farms could still have greenhouse tomatoes for some weeks yet. Big piles of greens went into a Greens Peanut Stew. Cilantro went to a neighbor. The cukes were of pickling kind and are currently sitting in brine. I'm thinking I may pickle (in the vinegar sense) the beets and can them. Those were ten huge beets.
It's also pizza season, so we had some with my homemade dough, homemade roasted tomato sauce, homemade pesto, and homemade cheez! It was damn good, especially with the pesto, which always feels so special. I wonder if I will regret not making even more of it. I think I can still do another batch with the final harvest from my gardens.
+ My bread share: A pair French baguettes
And from a neighbor:
+ 1 Asian Eggplant
+ 4 assorted Peppers
+ half a giant Cabbage
+ 2 Leeks
I hate to even admit how little I've cooked this past week. At least today I made a giant shredded salad/slaw with cabbage, beets, and carrots. It felt so good to eat a big bowl of raw vegetables. Poor Rainbow has been sleeping so poorly that I'm too tired to motivate myself to do much of anything. During the day, she's one the happiest babies you could ever meet, but at night... eek.
+ And our bread from the bread share
And from neighbors who couldn't use their whole farm shares:
+ 3 Asian Eggplant
+ 1 giant Zucchini
+ A sizable bag of Carrots
+ 1 bunch Parsley
+ 4 Sweet Potatoes
This week, I made some of the best bruschetta ever. I don't know why it was so good -- my process was the same as always -- but maybe the tomatoes were extra great? I'd also had them in the fridge for a few days (now that Kenji has convinced me that's okay, and it does keep them good longer) and I don't know if that somehow improved the flavor? Who knows. But dayum, that was good. DD even did a quick run with the jogging stroller out to get more bread just so we'd be able to have more of it right away.
With Sun Moon bonus:
+ 1 bunch Turnips
+ 1 bunch Dill
+ 1 huge Tomato
…And I forgot to write down what the bread was.
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.
I promise that after school starts, I will post at least twice a week aside from the farm share updates.
+ a loaf of sourdough in the bread share
+ ~2 lbs tomatoes from Sun Moon
Another Indian feast yesterday used up all the green beans and eggplant as well as some of the tomatoes. We managed to eat all the bread before making any bruschetta so now I need more bread. And I think it’s time to get going on some tomato sauce…
Unfortunately, I forgot to give [Bad username or site: “beowabbit” @ livejournal.com] the radishes I’d put aside for him last night. Would anyone like some radishes?
And bonus presents from Sun Moon:
+ 1 bunch assorted Kale
+ 2 ginormous Green Onions (at a glance, they look like good-sized leeks)
+ 1 bunch Flowers (decorative)
Plus a lovely loaf of bread from the bread share but I forgot to write down what kind it was.
Using up everything this week is extra challenging since we’ll be off making ice cream in the woods for a long weekend, so I quickly whipped up a big batch of eggplant caponata with all the eggplant and some of the tomatoes and celery (plus onions we still have from previous weeks, but those keep just fine). That went into the freezer, since I know how well it freezes. Woo! Also made a big batch of bruschetta to eat with the bread. Then yesterday, it was Indian feast time: all the greens beans and peas, bund gobi (one head of cabbage is a triple batch, oy), and chana masala (using more of the tomatoes and some kale) and had a friend over to help eat it (still plenty of leftovers, of course). The corn we’ve been eating one-off and it’s almost gone — I’m glad this was a light corn week. I may throw all the apples into the dehydrator today for a nice batch of dried apple rings. The rest of the celery and the other cabbage will keep til we get back (last week’s celery I mostly chopped and froze in recipe-sized batches — I use farm share celery in soups and stuff all winter long). A bunch of tomatoes still left, though, so I need to figure those out. I think I’ve now reached the point of the season when I am ready to stop just eating every tomato and start thinking about making some sauce. I may need to bite the bullet and actually can some this year, though, because our chest freezer is already pretty full.
As a side note, if you want to be a person we contact for a last-minute dinner invitation on a Wednesday (or sometimes another day) because there is a reasonable chance you might say yes, let me know and make sure I have your phone number to text you. Wednesday is the usual big cooking day, but sometimes it slips to later in the week.
And also, from Sun Moon Farm, either directly or via neighbors:
+big jar of cukes
+1 bunch bok choy
+2 bunches chard
+a few radishes
And an amazing loaf of Italian Paisano bread.
We had been falling behind on the veggies so this week, I decided I had to step it up, and so far, progress has been pretty good. Among other things, I started yet another round of sour dill pickles (as well as a smaller batch of spicy ones), made a big batch of my Greens & Peanut Stew to use up all the remaining cooking greens I had (rabe, beet greens, kale, arugula, there was a lot) except the chard, since I was to make that linguine dish again. The tomatoes went into fresh bruschetta. Then I started a big batch of kimchi, using two heads of cabbage, onions, and the rest of the baby carrots, turnips, and radishes. For lunch today, I made kimchi pancakes with the last batch. Tonight I made a Thai curry that took care of the bok choy, all the remaining carrots, some potatoes, and squash. I also roasted the eggplant on the grill and made some amazing babaghanoush. Phew.
Oh, and did I mention my new online Cooking Club? I’m sure I haven’t as it’s new since my last post. The idea is that every week, a member presents a recipe, then the rest of the group makes it and posts about it. It’s a small, curated group of people and I was honored to be asked to join. This week’s recipe is a naan, which works out well since I was going to make more aloo masala and bund gobi & mater anyway.
In the past couple of weeks, I also started canning for the season: I canned 7 pints and a half-pint of dill relish (plus an extra pint and half-pint into the fridge) using the large slicing cukes, and 6 jars (mostly half-pints) of plum jam using fruit from a friend's tree. Yesterday, Tadpole and I harvested a few quarts of blackberries at someone's house and I suspect a bunch of that will turn into something for Baitcon.
Non-food-related things are also happening in my life, but I’m not as committed to posting about them, I guess. Maybe after Tadpole starts school, I will see about trying to do daily posts for some period of time at least.
Plus bonus veggies from Sun Moon:
And our bread share was Sesame Semolina.
In addition, one of our neighbors is out of town so let us pick up their on-site Sun Moon Farm share:
Our bread share was Potato Garlic and we got a second loaf because the absent neighbor has a bread share, too. Woo! The share also included a bunch of lovely flowers.
I busted out the big jar mentioned above to see how the pickles were doing and they were amazing! So I shared them with farmer Craig as well as our neighbors when they came by and any shareholders who wanted some. Many pickles were consumed, and Craig let me refill the crock with a new batch of cucumbers, so next week will be more pickles, yay! They may be done faster, too, since the bacteria have a head start in the brine. I also filled a smaller jar with cukes to make more pickes than that.
Believe it or not, this was my first big success with making proper Jewish-style pickles! Some years ago, my first attempt at fermenting whole cukes went badly enough that I was put off the process for a while. These were good enough that my Russian immigrant neighbor was blown away. :)
So much! I made a big batch of squash-potato latkes. Arugula pesto. A lot of basil pesto, because all that basil I got added up to a pound of leaves after trimming. Whoa. Also been using the grilled garlic scapes in hummus, mostly eaten with cucumber spears. Giant batch of marinated kale because that all was a lot of kale. I now have a crapton of onions so I think a big batch of caramelized onions to freeze is in order. (The pestos and leftover latkes are already frozen. The hummus doesn’t last long enough to freeze.)
Note that the second list has more items but considerably less mass.
I made more scape & basil pesto and we also grilled pizza so I grilled the remaining garlic scapes for grilled garlic scape pesto. I'll just say OMG. I mean, grilled garlic scapes are amazing, so eat those, but if you have a crapton of them try using grilled in pesto.
Oh, also also a big batch of zucchini/cousa fritters with the remaining squash.
And then we got all this stuff!
Bonus veggies from the in-house drop-off was a bunch of harukei turnips and a bunch of radishes, which went straight to beowabbit. And I baked a loaf of rolled bread with the scape pesto to share with the farmer. Also met more non-coho neighbors. Tuesdays have turned out to be pretty good days.
Since Tuesday, I haven't cooked much since there were so many leftovers to nom on and just lazy, I guess. I did do a big batch of Manjula's green (wonder) beans and peas, though, and also threw in the Fava beans. Might do Manjula cabbage, too. Arugula pesto. Hm. Still have tons of onions, too. Ideas? Or maybe we need more sauerkraut, I'll have to check.
Which, crap, reminds me that I haven't checked the kimchi yet at all! Eep. Better do that now.
So Wednesday, I made a big (had to borrow one of the ginormous bowls from the CH to fit it all) slaw-salad with shredded cabbage, carrots, last week's kohlrabi and harukei turnips, with a dijon balsamic vinaigrette. All leafy greens were sauteed with garlic. I marinated tofu, garlic scapes (does everyone know how amazing grilled garlic scapes are??), sliced zucchini, and walla walla onions, then grilled them all, and we had that over brown rice along with a sauce I made via reduction of the remaining marinade. Nom nom.
Thursday was a special treat: a Vietnamese family visiting the States who had stayed at a neighbor's house earlier in July came over to show us all how to make Vietnamese fried spring rolls (both meat and veg) and fresh spring rolls (shrimp or tofu) and also made (meat) pho while that was all going on. So that was a lovely dinner, even without the soup, though that was probably the best pho anyone here had ever had. I also had enough fresh rolls to provide breakfast on Friday. (And I could have made dozens more later Friday except we had to come out to the Berkshires for family stuff.)
Minimal bonus veggies this week because everyone picked up their shares in-house and there also wasn't much in the way of general extras, but I was given two bunches of green onions. Between those, the turnips I kept, the remaining cabbage, and the carrots, there will be a new batch of kimchi started when I get back home.
This was my regular farm share, which is a lot of stuff.
In addition to all of that, I also ended up with:
I also have a bread share which I keep forgetting to mention. This week's loaf was a light rye.
Since something needed to be done, last night I finally made my first batch of Greens & Peanut Stew of the season, using up the remaining greens from last week as well as this week’s kale and some of the kohlrabi greens. Which was a lot but still leaves a lot. Also prepped all the bagged lettuce along with spinach for salad.
I have all the fixings for kimchi except the cabbage. Pondering whether I should look for some Napa at the farmers markets Wednesday or just do something else with this stuff. Seems kind of absurd to go and buy more veggies under the circumstances. Maybe beowabbit will come over and I can give him the radishes.
( Week 1 )
We've been eating lots of salad. Much of the peas were munched raw -- Tadpole was very excited to see them. One evening, a friend came over to cook dinner (ftr, I totally welcome more friends like that :) and I was supposed to have planned a veggie but completely forgot. As luck would have it, she was sautéing marinated shitake, so when those came out, I tossed the sugar snap peas in and cooked them every so briefly in the super-hot cast iron pan. Oh wowowow. I am psyched that we have extra marinade because I know what I want to do with the new batch now.
( Week 2 )
In addition to all of that, neighbors gave us spares from their farm shares, which included a head of purple lettuce, a bunch of rainbow chard, a bunch of kale, some fresh mint, two kohlrabi with greens, 2 bunches garlic scapes, and a few stalks of rhubarb. Getting everything into the fridge was a challenge -- we really have to cook tomorrow!
Among other things, I am planning for zucchini (cousa being close enough) basil soup, since my basil is doing well, too. And salad. I need to make up a batch of the awesome Caesars dressing and just keep it in a jar in the fridge. And my salad/slaw.
Meanwhile, we still have some leftovers lentils from Sunday, when we cooked the community dinner. The menu was Caesar Salad (except just romaine, no kale), Snobby Joes, and six varieties of homemade popsicles (three boozy, three not). In addition, we did a bonus veggie using all the cooking green from Week 1 as well as additional greens neighbors gave us to add in. It was a yummy, well-received meal.
In order to fit everything into the fridge, I had to get to stuff last night, so I went with tradition and made a big batch of my Greens and Peanut Stew using all the collards, chard, and turnip greens. This had the added bonus of giving me a reason to use the one last butternut squash I still had left from last year’s share. May the circle be unbroken.
I could have thrown in more of the greens, but I want to do a massaged kale and avocado salad. (Which reminds me that wow, I could really use a massage.) I’m also thinking a batch of kimchi with at least one of the heads of cabbage and some turnips. Maybe a nice slaw/salad with the other. Napa cabbage is so good. Not sure about the pea tendrils yet. I’ve never been great at figuring out the best uses for those.