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: (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!

Profile

surrealestate: (Default)
surrealestate

May 2017

S M T W T F S
 123456
789101112 13
14151617181920
21222324252627
28293031   

Syndicate

RSS Atom

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags
Page generated Sep. 21st, 2017 11:16 pm
Powered by Dreamwidth Studios