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)
What to make what to make! I think some proper fermented pickles are in order, and if I'm up for it, maybe some canned vinegar pickles, too. Because, well, that's a lot of cukes. I made a huge batch of the awesome squash-basil soup with last week's zucchini and was thinking I might make more this week, but this week's are small yellow summer squash. I can't believe I'm now lamenting a lack of zucchini! This is why I love having a farm share.

Last week's kale turned into nummy chips, maybe this week's will, too. I also canned a half-dozen jars of dilly beans and I guess I could do more with the Kentucky Wonders. I think I definitely want to make some pesto, anyway.
  • 2 bunches Carrots
  • 2 bunches Red Russian Kale
  • 2 bunches Arugula
  • 2 bunches Basil
  • 4 Summer Squash
  • 2 lbs Kentucky Wonder Beans
  • 20 Pickling Cukes (!!)
  • 2 lbs New Red Potatoes
    = 27#
surrealestate: (Sentient Broccoli)
Monday night, I made the traditional night-before-farmshare OMG-use-up-last-week's-share meal: braised purple cauliflower and carrots with fava beans, beet greens, and caramelized fennel. (Served over brown rice.) It was so good! Especially so given that I went into it with no plan other than to use up the veggies in question. And I came up with a fennel preparation I really like, so extra win.

More yummies this week:

  • 2 bunches Carrots
  • 2 lbs Fava Beans
  • 2 bunches Beets (+greens)
  • 2 bunches Cipollini Spring Onions
  • 2 bunches Broccoli
  • 2 bunches Basil
  • 2 lbs Green Beans
  • 2 bunches Bok Choy
    =22#
Must make some of Manjula's string beans!

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)
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)
Forgot to post this last week, but better late than never.
  • 1 bunch chard
  • 1 bunch carrots
  • 1/2 bunch red russian kale
  • 1 head red lettuce
  • 1/2 lb green beans
  • 1 lb fava beans
  • 1/2 bunch baby fennel
  • 1/2 bunch purple kohlrabi with greens
    --
  • 12 oz cucumbers
  • 12 oz summer squash
  • 1 lb baby potatoes
  • 1/2 bunch dill
  • 1/2 bunch carrots
  • 1/2 head red lettuce
  • 1/2 bunch kale
  • 1 head new garlic (with stalk)
  • small amount (~2 oz) basil
    --
  • 1/2 pint blueberries


I've also been eating from the garden: lettuce, parsley, basil, thyme, mint, and kale are among the harvestables. And there have been sour cherries and mulberries from public trees as well as wild blueberries in the woods. [ETA: And blueberries from the yard, too! How could I forget those?] And the most recent kraut (extra big batch) turned out great.

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