surrealestate: (Sentient Broccoli)
Tomorrow is Farm Day so I should probably get around to the final week's share...

Week 20

  • 2 Delicata Squash
  • 2 Butternut Squash
  • 4 lbs Parsnips
  • 4 lbs Purple Top Turnips
  • 10 lbs Red Gold Potatoes
  • 4 roots Celeriac
  • 8 Mutsu Apples
    = 38? lbs (I can't remember if I actually weighed it)

+ 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.

surrealestate: (Sentient Broccoli)
Week 17
  • 2 Buttercup Squash
  • 2 Butternut Squash
  • 2 bunches Radishes
  • 4 White Spanish Onions
  • 2 bunches Carrots
  • 4 lbs Red Gold Potatoes
  • 4 lbs Green Tomatoes
  • 8 Mutsu Apples
    = 34 lbs

+ 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
+ Peppers
+ 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.

surrealestate: (Sentient Broccoli)
Week 16
  • 2 Acorn Squash
  • 2 Butternut Squash
  • 2 bunches Chard
  • 8 Cucumbers
  • 2 bunches Cilantro
  • 10 Beets
  • 2 lbs Green Beans
  • 8 Apples
    = 32 lbs

+ 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.

surrealestate: (Sentient Broccoli)
Week 15
  • 4 lbs Tomatoes
  • 2 Butternut Squash
  • 2 bunches Rabe
  • 2 heads Cabbage
  • 2 bunches Arugula
  • 4 Zucchini
  • 4 Eggplant
  • 12 Spartan Apples
    = 36 lbs

+ 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.

surrealestate: (Sentient Broccoli)
(This was last week's.) Week 14
  • 8 Cortland Apples
  • 4 lbs Kennebec potatoes
  • 6 Heirloom (Ailsa Craig) Spanish Onions
  • 2 bunches Swiss Chard
  • 4 Zucchini
  • 2 Buttercup Squash
  • 6 lbs Tomatoes
  • 2 bunches Cilantro (except DD forgot to get this)
    = 38 lbs

+ 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.

surrealestate: (Sentient Broccoli)

Week 12

  • 8 ears Corn
  • 4 lbs Red Gold Potatoes
  • 4 Italian Eggplant
  • 6 small Zucchini
  • 8 lbs Tomatoes
  • 2 boxes Cherry Tomatoes (once again, the yummiest Sungold ever, wow)
  • 2 bunches Broccoli Rabe
  • 10 Paula Red Apples
    = 35 lbs

With Sun Moon bonus:
+ 1 bunch Turnips
+ 1 bunch Dill
+ 1 huge Tomato

…And I forgot to write down what the bread was.

Week 13

  • 8 ears corn
  • 4 lbs Yukon Gold Potatoes
  • 4 small Italian Eggplant
  • 8 lbs Tomatoes
  • 16 Apples
  • 6 Sweet Spanish Onions
  • 2 bunches Beets
  • 2 Acorn Squash
    = 40.5 lbs

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.

surrealestate: (Sentient Broccoli)

I promise that after school starts, I will post at least twice a week aside from the farm share updates.

Week 11

  • 8 ears Corn
  • 8 lbs Tomatoes
  • 2 lbs Green Beans
  • 2 bunches Radishes
  • 4 Eggplant
  • 6 loose Onions
  • 2 boxes Cherry Tomatoes (once again Sungold)
  • 10 Peaches
    = ~30 lbs

+ 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?

surrealestate: (Sentient Broccoli)
Week 10 (Parker)
  • 8 lbs Tomatoes
  • 4 Italian Eggplant
  • 2 heads Red Cabbage
  • 2 bunches Celery
  • 2 boxes Cherry Tomatoes (Sungold!)
  • 2 lbs Green Beans
  • 8 ears Corn
  • 16 Apples
    = 41 lbs

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.

surrealestate: (Sentient Broccoli)
Week 9
  • 2 bunches Fennel (+voluminous tops)
  • 2 bunches Red Onions
  • 2 bunches Celery
  • 4 Italian Eggplant
  • 4 lbs Red Gold Potatoes
  • 2 pts Sungold Cherry Tomatoes
  • 2 heads Green Cabbage
  • 16 Peaches
    = 34 lbs

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.

surrealestate: (Sentient Broccoli)

Week 7

  • 6 Cucumbers
  • 6 Yellow Summer Squash
  • 2 bunches Red Onions
  • 4 lbs Red Gold & Yukon Gold Potatoes
  • 2 heads Red Cabbage
  • 2 bunches Red Russian Kale
  • 2 bunches Red Beets (+greens)
  • 2 bunches Fennel
    = 41 lbs

Plus bonus veggies from Sun Moon:

  • Lots of pickling cukes (enough to fill a two-gallon jar that I filled with brine and other relevant items to make proper half-sour dill pickles)
  • 2 heads Baby Bok Choy
  • 1 bunch Kohlrabi

    And our bread share was Sesame Semolina.

    Week 8

    • 4 lbs Yukon Gold Potatoes
    • 2 bunches Carrots
    • 2 bunches White Sweet Spanish Onions
    • 2 bunches Rabe Greens
    • 2 bunches French Breakfast Radishes
    • 6 Cucumbers
    • 2 pts Cherry Tomatoes
    • 16 Peaches
      = 31 lbs

    In addition, one of our neighbors is out of town so let us pick up their on-site Sun Moon Farm share:

    • 1 head Green Cabbage
    • 1 bunch Sage
    • 1 bunch Parsley
    • Bit of Basil
    • Bag of Arugula
    • 1 head Green Leaf Lettuce
    • 1 bunch Baby Carrots
    • 2 Red Onions
    • 1 bunch Red Radishes
    • 1 Italian Eggplant
    • 4 Jalapeños
    • 2 Cucumbers
    • A few small assorted Summer Squash
    • ~2 lbs Potatoes
      =15 or 17 lbs (I can't remember if I weighed with the potatoes or not)

    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. :)

  • surrealestate: (Sentient Broccoli)

    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.)

    Week 6

    • 2 lbs Fava Beans
    • 4 lbs Yukon Gold Potatoes
    • 6 large Onions
    • 6 assorted Summer Squash (Zucchini, Cousa, and Yellow)
    • 6 Cucumbers
    • 2 bunches Harukei Turnips (+greens)
    • 2 bunches Kale
    • 2 bunches Rabe
      = 29 lbs

    Plus…

    • 1 lb assorted color string beans (yellow, green, purple)
    • 6oz snow peas
    • 8oz sugar snap peas
    • Bag mixed salad greens (including edible flowers)
    • 6oz Basil leaves
    • 1 bunch Rainbow Chard
    • 1 bunch mixed Kale
    • 1 bunch Green Onions
    • 1 bunch Mexican Tarragon
    • 1 bunch Dill
    • 1 bunch Radishes
    • 1 Cucumber
    • 3 Squash (1 Zucchini, 1 Cousa, 1 Costata Romanesco)
      = 8 lbs

    AND

  • Three more bags of basil

    Note that the second list has more items but considerably less mass.

  • surrealestate: (Sentient Broccoli)
    On Monday, I did a bunch of cooking to clear out the backlog of stuff in preparation for a new share on Tuesday. I find it much easier to think of things to cook given limitations than when I can do anything I want. So I used most of the big cabbage for kimchi along with the rest of the carrots, turnips, and green onions. Then other onions along with the rest of the cabbage, broccoli, and cauliflower turned into a Thai red curry since I had the rest of an open can of coconut milk. And since I also had the remainder of a can of tomatoes as well as plenty of fresh ginger (frantically acquired for the kimchi), I made chana masala. The two dishes worked together far better than I would have thought, too.

    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!

    Week 5

    • 6 Cucumbers
    • 2 heads Red Cabbage
    • 2 heads Broccoli
    • 2 lbs Fava Beans
    • 2 lbs Kentucky Wonder Beans
    • 2 bunches Arugula
    • 4 lbs Yukon Gold New Potatoes
    • 2 bunches Red Spring Onions (+tops)
      = 29 lbs

    Bonus veggies from the in-house drop-off was a bunch of harukei turnips and a bunch of radishes, which went straight to [livejournal.com profile] 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.

    surrealestate: (Sentient Broccoli)
    And the share keeps growing every week! So many awesome veggies. For Tuesday night, I threw together a quick stir fry with a selection of the veggies and then stashed much of the rest in the Common House overnight. Wednesday was once again the big cooking night, in part because it's the only way to get everything to fit into our fridge. :)

    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.)

    Week 4

    • 2 heads green Cabbages
    • 2 bunches Walla Walla Onions (+tops)
    • 2 bunches Carrots (tops removed)
    • 2 bunches Beets (+greens)
    • 2 heads Broccoli
    • 2 heads Cauliflower
    • 10 Summer Squash (Zucchini and Cousa)
    • 2 lbs Fava Beans
      = 29 lbs

    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.

    surrealestate: (Sentient Broccoli)
    Sometimes I am a serious veggie magnet. Yesterday was one of those days.

    This was my regular farm share, which is a lot of stuff.

    Week 3

    • 2 bunches Kohlrabi (with greens)
    • 2 lbs Green Beans
    • 2 bunches Red Spring Onions (with tops)
    • 2 bunches Yellow Carrots
    • 4 Zucchini
    • 2 bunches Radishes
    • 2 bags mixed Baby Lettuce
    • 2 bunches Broccoli
      = 20 lbs

    In addition to all of that, I also ended up with:

    • 1 bag Baby Spinach
    • 1 bag Basil
    • 2 bunches Harukei Turnips
    • 1 head Red Leaf Lettuce
    • 1 bunch Oregano
    • 1 bunch Kale
    • 1 bunch Rainbow Chard
    • 1 bunch curly Parsley
    • 1 bunch flat Parsley
    • 1 bunch Kohlrabi (with greens)
    • 1 bunch Kohlrabi greens (without kohlrabi)
    • 2 lbs Garlic Scapes (which is, ftr, a whole lot of garlic scapes)

    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 [livejournal.com profile] beowabbit will come over and I can give him the radishes.

    surrealestate: (Sentient Broccoli)
    Last year, what with the buying and the selling and the moving, I didn't track the farm share past week one, it seems, and I missed doing it. I know they aren't the most interesting posts, but posting at all makes me more likely to post more. Farm share started last week and we are definitely still ramping up. I didn't weigh either weeks, but week one filled two reusable shopping bags fully and week two filled three, so that much. :)

    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.

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