surrealestate: (Sentient Broccoli)

Week 18 (That is to say, the 19th and second to last(!!) week.)

  • 2 bunches Carrots
  • 2 bunches Beets
  • 2 bunches Radishes
  • 2 bunches Parsnips
  • 2 bunches Chard
  • 2 bunches Mizuna
  • 2 lbs assorted Peppers
  • 2 Delicata Squash
  • 2 Butternut Squash
    =50#
Luckily, I only had to lug 25 pounds of that myself, and a fair bit of that was a monster 12-pound butternut. I'm getting a little concerned that my winter squash display is going to collapse the table it's on.

We're totally into soup weather now and I have plenty of options for it. I could do a squash soup, of course, or roasted vegetables, or saute-stuff-then-add-broth-and-stuff, which encompasses countless options. But I haven't actually *made* any soup yet because I've been remarkably indolent. Well, that's not really true, of course; I've just been consumed with other things. And the weather this week has been such a downer, but I had a fun time last night at a spontaneous celebration of a friend's birthday which was pretty fab. Still just feeling way more alone than I like these days.

surrealestate: (Sentient Broccoli)
[I've received literally hundreds* of emails asking me to please get back to posting these, so here we go. I've been somewhat caught up with some projects, so this is my first timely CSA update in quite some time, but I did catch up missed weeks (in pairs) and backdated them. If you're curious what you missed, you can always check all the posts of this year's share.]

Also a reminder that I started counting at 0 this year since shares began early, so Week 17 is the 18th week. Winter's a-comin... But yay that kale is back! And Steve's broccoli is seriously the best thing ever. The man is a vegetable wizard. (Or would that be cleric?) And can I can Wonder Beans (isn't that the best name?) like regular green/wax beans?

  • 2 lbs Kentucky Wonder Beans
  • 2 lbs Zucchini
  • 6 Green Peppers
  • 2 bunches Arugula
  • 2 bunches Red Russian Kale
  • 2 bunches Carrots
  • 2 bunches Tatsoi
  • 2 bunches Broccoli
  • 2 Delicata Squash
  • 2 Butternut Squash
    =40#

[* That's code for zero]

surrealestate: (Sentient Broccoli)
[Catching up on posting these (they are backdated), so minimal commentary.]

Week 15

  • 12 ears Corn
  • 2 lbs Tomatoes (yellow)
  • 2 lbs Banana Peppers
  • 2 lbs Zucchini
  • 4 Eggplant
  • 2 bunches Beets
  • 2 bunches Chard
  • 2 Butternut Squash of Unusual Size*
  • =(I couldn't even carry it all at once)
* Mine weighed in at 8# and according to my sharebuddy (who picked up for me because I was working the polls) it was one of the small ones. He wasn't strong enough to carry large ones, alas.

Week 16

  • 8 ears Corn
  • 2 lbs Green Beans
  • 2 lbs Zucchini
  • 2 lbs Cubanelle Peppers
  • 2 lbs Shells Beans (Kidney)
  • 2 lbs Tomatoes (yellow)
  • 2 bunches Arugula
  • 2 bunches Radishes
  • 2 bunches Broccoli
  • 2 Delicata Squash
    =(see above)

surrealestate: (Sentient Broccoli)
[Catching up on posting these (they are backdated), so minimal commentary. Except to once again note that I made the best baba ghanous ever with these eggplant. Even eggplant-haters liked it!]

Week 13

  • 4 lbs Potatoes
  • 24 ears Corn(!)
  • 8 lbs Tomatoes(!!)
  • 2 lbs Cubanelle Peppers
  • 4 Eggplant
  • 4 Zucchini
  • =(forgot to weigh, but as usual, hefty)

Week 14

  • 4 lbs Tomatoes
  • 12 ears Corn
  • 4 Eggplants
  • 2 lbs Peppers
  • 2 bunches Red Chard
  • 2 bunches Arugula
  • 2 bunches Radishes
  • 4 Acorn Square
    =(again, no number, but hefty)

surrealestate: (Sentient Broccoli)
[Catching up on posting these (they are backdated), so minimal commentary. Oh, except I made 1.5 gallons of kick-ass roasted tomato sauce. :) Also, we sold off the Red Fire share, so this is just Parker.]

Week 11

  • 2 bunches Carrots (yellow)
  • 2 bunches Raab
  • 2 lbs Sweet Banana Peppers
  • 2 lbs Zucchini
  • 4 Eggplant
  • 4 lbs Red Potatoes
  • 10 lbs Tomatoes (!!)
  • =(forgot to weigh it, but clearly a LOT)

Week 12

  • 6 lbs Tomatoes
  • 4 Zucchini (giant!)
  • 4 Eggplants
  • 2 lbs Peppers
  • 4 lbs Potatoes
  • 4 Cucumbers (also giant!)
  • 2 bunches Red Russian Kale
  • 2 Yellow Doll Watermelons (yay!!)
    =40#

surrealestate: (Sentient Broccoli)
Forgot to post last week. Also forgot to weigh the Parker share, but I know it was at least 25 lbs.
  • 2 pts Cherry Tomatoes (orange!)
  • 4 lbs Tomatoes
  • 2 lbs Green Peppers
  • 2 Eggplants (GIANT EGGPLANT OF DOOM!)
  • 4 lbs (by volume) Potatoes (assorted colors: purple!)
  • 2 lbs Green Beans
  • 2 bunches Swiss Chard (red)
  • 2 bunches Beets
    >25#?
    --
  • 5 ears Corn
  • 1 bunch Chard
  • 1 head Lettuce
  • 1 small stalk Broccoli
  • 2 lb Potatoes
  • 1 lb Cucumbers
  • 1 Green Pepper (choice of pepper or garlic, garlic was tiny)
  • 2 small eggplant
  • 1 bunch basil (they were out)
  • 1 qt Tomatoes
    =8.4#
surrealestate: (Sentient Broccoli)
Back to a huge differential this week. Granted, there was the corn (and omg, such good corn! More on that shortly), but even assuming the corn weighed 20 lbs, not counting it would still leave a factor of three. And besides, I *like* corn. Yesterday I used much of it in my Chipotle Corn Soup, which I recommend highly. Of course, this time I had the advantage of using my magical machine (aka the VitaMix), so I was able to make it silky smooth *without* pushing it through a sieve. I also added a couple of boiled new potatoes after realizing I had dropped in way too much adobo. (Then I ate the other few potatoes I'd cooked plain. Damn, those are good potatoes!)

The soup was heavenly. I had one big bowl with a few tortilla chips crumbled in and froze the rest. Hopefully there will be more corn and I can make more.

  • 2 bunches Beets (red)
  • 2 bunches Chard
  • 2 bunches Spring Onions
  • 4 lbs Potatoes (red gold)
  • 2 pints Tomatillos
  • 24 ears Corn
  • 2 lbs Tomatoes!
  • 2 heads Cabbage (red)
    =45#
    --
  • 1 head Lettuce
  • 1 Eggplant
  • 1 Cabbage (red)
  • 1 bunch Edamame
  • 1 Bell Pepper (green)
  • 1.5 lb Onions
  • 1 lb Zucchini
  • 1/4 lb Basil
  • 1 quart Tomatoes
    =8.4#


And speaking of tomatoes, I amused myself by commenting here and I suspect some of you will be amused as well. Special props to [livejournal.com profile] ayelle, whose response made me lol. And run screaming.

surrealestate: (Sentient Broccoli)
And the race is on! This week, Red Fire is closing in on half the weight of Parker, thanks to heavy corn and Parker's nightshades not being quite ready. What will happen next week? Tune in to find out!

Meanwhile, this week I just couldn't summon the motivation to cook. I had so much in the fridge that I'd already prepped, and I *still* haven't finished it all. Usually Monday is my big "ack, use it all up before the new batch comes!" but in the wake of the closing weekend, energy was low. The really sad thing is that despite a fridge full of the best potatoes ever, I got an order of french fries this week around the corner. Twice! The messed up part is that it didn't even occur to me until last night that I could just make my own oven fries, which is what I shall do. (I realize I could make my own real fries, too, but that way lies madness.)

  • 2 bunches Beets (w/ greens)
  • 2 bunches Carrots (orange)
  • 2 lbs Summer Squash (assorted)
  • 4 lbs (by volume) Red Potatoes
  • 2 heads Cabbage
  • 2 bunches Dill
  • 2 bunches Mustard Greens
  • 2 bunches Spring Onions
  • 2 bunches Celery
    = 27 lbs
    --
  • 1 lb Green Beans
  • 1 Eggplant
  • 6 ears Corn
  • 1 bunch Scallions
  • 1.5 lb Cucumbers
  • 1 bunch Thyme
  • 1 (teeny) head Lettuce
  • 1 Bell Pepper (yellow)
  • 1 lb Summer Squash (assorted)
  • 3 Tomatoes
  • 1 lb Carrots (mixed colors)
    = 12.8 lbs


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)
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.]

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