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.

surrealestate: (Sentient Broccoli)
It’s farm share time! As always, it begins with a flood of greens, and as always, a list does not convey just HOW MUCH this is, even though it’s actually small for Parker, believe it or not. I don’t mind ramping up, though — less of a shock to the system. :) Not to mention how perfectly beautiful and delicious each item is. Wow.

Week 1

  • 2 bunches Japanese Turnips (w/ Greens)
  • 2 bunches Pea Tendrils
  • 2 bunches young Kale
  • 2 bunches Swiss Chard
  • 2 bunches Collard Greens
  • 2 heads Napa Cabbage
    = ~14#

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.

surrealestate: (Sentient Broccoli)
Farm share season has begun! Actually, it began a couple of weeks ago but I've been too excited to get around to posted. Yay veggies!!! So many different sorts of nummy salads have happened and will continue to happen.

There is sauerkraut and kimchi in progress.

Week 1

  • 2 heads Red Leaf Lettuce
  • 2 head Romaine Lettuce
  • 2 bunches Purple Scallions
  • 2 heads Napa Cabbage
  • 2 bunches Swiss Chard
  • 2 bunches Fennel
  • 2 bunches Carrots
  • 2 bunches Beets (with Greens)
    [I removed or trimmed the tops from the carrots, fennel, and scallions before weighing.]
    = 22#

Week 2

  • 2 bunches Red Chard
  • 2 bunches Pak Choi
  • 2 heads Cabbage
  • 2 heads Bibb Lettuce
  • 2 bunches French Breakfast Radishes
  • 2 bunches Chioggia Beets (with Greens)
  • 2 bunches Carrots
  • 2 lbs Sugar Snap Peas
    =23#

surrealestate: (Sentient Broccoli)
  • 2 bunches Cilantro
  • 2 bunches Japanese Turnips (with hefty greens)
  • 2 bunches Baby Carrots
  • 2 bunches Baby Bok Choy (8 heads total)
  • 2 heads Red Leaf Lettuce
  • 2 bunches Pea Tendrils
  • 2 bunches Chard
  • 2 bunches Arugula
    =??#
D'oh, forgot to weigh it! Ah well. It's a lot, anyway! Last night, I made awesome mashed turnips and a very nice carrot-bokchoy slaw (also used stuff from [livejournal.com profile] ceelove's garden). Tonight will also be salad (of course) and I plan to grill the remaining bok choy as well as some asparagus we have from a few days ago. As always, feel free to make an offer if you see something you'd prefer to something you got in your own share. (I may not accept, but I'm open to being asked.) And on that note, does anyone want cilantro?
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)
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)
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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