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)
This one was a challenge to lug home, not to mention get into the fridge. I didn't take the largest zukes, but makes I will grab one next time just for a photo op. The other day I made an f'in amazing squash & basil soup with last week's Cousa and I will almost certainly make more with this week's squash. Maybe use it all and freeze a bunch. I love finding uses for the veggies I'm not generally a big fan of.

Speaking of which, the fennel will join its predecessors in being caramelized. I don't use the fennel tops though. I know they are usable, but we just don't like the flavor. For future reference, is there anyone nearby who would like them?

Last week I wanted to make the Kale Chips of Awesomeness (there must be some way to distinguish them from basically plain roasted kale pieces) but ended up throwing all the greens into my Greens & Peanut Stew. Maybe chips this week.

The green beans call out to be dilly (which makes me sad that I never did get any dill into my herb garden… anyone know a good place to look for a plant now? I can go with dillseeds for now, anyway) but I'll have to see if I'm up to canning.

Also, can a person or two comment here? Just to remind me that someone is seeing these? :)

  • 2 bunches Chioggia Beets (w/ Greens)
  • 2 bunches Yellow Carrots
  • 2 bunches Fennel
  • 2 bunches Kale
  • 4 heads Broccoli
  • 4 Zucchini of Unusual Size
  • 2 lbs Fava Beans
  • 2 lbs Green Beans
  • 4 Cucumbers
    = 30#
surrealestate: (Sentient Broccoli)

Slightly overwhelming share this week in its awesomeness. Too many wonderful possible things to make! And combined with a too-busy week that means so far I've barely used any of it besides some salad and putting beet greens in my breakfast smoothies. Gotta make the Kale Chips of Awesomeness (which are distinguished from the basic ooil & salt kind, really no comparison).

So hard, though. I mean, do I make a cabbage salad or sauerkraut? Decisions... Need to shred up the beets and carrots at least.

  • 2 bunches Carrots
  • 2 heads Cauliflower
  • 2 lbs Fava Beans
  • 2 bunches Yellow Beets (+greens)
  • 2 bunches Curly Kale
  • 2 bunches Red Leaf Lettuce
  • 2 bunches Fennel
  • 2 heads Cabbage

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

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)
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)
My newly-acquired mad skillz are making short work of the farm share this time around (it's gotten easier to deal with every year, go figure), and even with being away for four days, I had the need to harvest my own garden lettuce for a Tuesday lunch salad. And it was yummy, oh yes. The lettuce, of course, loves this weather.

This weekend, I used farm-fresh bounty for multiple ice cream flavors including a Chunky Strawberry (which was one of the best things I've ever eaten, ever), Strawberry-Balsamic-Black Pepper sorbet (copying the flavor profile of last week's awesome jam, and also awesome), and Sugar Snap Pea, which, while not at the same tongue-exploding level as the others, was still really good and garnered more "Who'd a thunk it?" votes than any other flavor. In other frozen homesteading news, I also used my apfelwein in a sorbet that went over very well.

  • 1 bunch Swiss chard
  • 1 lb sugar snap peas
  • 1 bulb fennel, with voluminous fronds
  • 1 bunch orange carrots
  • 1/2 bunch yellow carrots
  • 1/2 head escarole
  • 1/2 bunch beets
  • 1/2 bunch turnips
  • 1/2 head romaine lettuce
  • 1/2 bunch parsley
  • 1/2 head green leaf lettuce
  • 1/2 bunch scallions
  • 1/2 bunch stripy beets
  • 1/2 bunch mixed chard
  • 1/2 lb hakurei turnips (no greens)
  • 1/4 lb carrots
  • 1 small (and pointy) head cabbage
  • 3 cucumbers
  • Squash mix: 1 zucchini & 1 small summer
  • 1 pint (somewhat iffy) strawberries


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May 2017

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