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 JalapeƱos
    • 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)
    Corn and tomatoes and peaches, oh my! I can hardly believe how yummy everything is. Of course, with a ~3-foot cherry tomato fiend in the house, I don't get to eat many of those, but he does allow me some peaches, for which I am grateful.

    Stir fries and thai curries have abounded these past weeks and will continue to do so. This week I also went back to the basics with my marinated raw kale salad. So good, so simple. Not sure what to do with SO MUCH parsley, though. The herb garden has an abundance as well, so really, just lots of parsley.

    After we'd eaten as many plums as we could before getting distracted by peaches, the remainder of last week's plums went into canned low-sugar plum jam.... Seven half-pints plus another almost-pint for the fridge. Kind of insane. But so tart and delicious!

    • 2 bunches Red Russian Kale
    • 2 bunches Parsley
    • 2 bunches Baby Bok Choy
    • 2 heads Cabbage
    • 4 lbs New Potatoes
    • 2 bunches Yellow Carrots
    • 2 boxes Cherry Tomatoes
    • 8 ears Corn
    • 4 lbs Peaches
      = 28#
    surrealestate: (Sentient Broccoli)
    • 2 bunches Japanese Turnips (+greens)
    • 4 Cucumbers (of unusual size)
    • 2 bunches Dill
    • 2 bunches Sweet Onions
    • 2 heads Red Cabbage
    • 2 bunches Carrots
    • 2 lbs New Potatoes
    • 4 lbs Peaches
    Today [or rather Sunday when I wrote this bit] we used a lot of the share veggies making:
    = Tofu scramble (with CSA carrots, turnip greens, onions, went into breakfast burritos along with beans, avocado, and salsa)
    = Home fries (CSA potatoes, onions)
    = Dill dip (CSA dill)
    = Cucumber salad (CSA cukes, onions, dill)
    = Red cabbage slaw (CSA cabbage, onions, carrots)
    = Dill pickle relish, canned 6 half-pints plus another pint to the fridge (CSA cukes, onions, dill)

    Also, these are pretty much the best peaches ever. Insanely good. Tadpole loves them, too, so anytime I eat one I have to share, and when we finish the first he always asks for more.

    surrealestate: (Sentient Broccoli)
    And the race is on! This week, Red Fire is closing in on half the weight of Parker, thanks to heavy corn and Parker's nightshades not being quite ready. What will happen next week? Tune in to find out!

    Meanwhile, this week I just couldn't summon the motivation to cook. I had so much in the fridge that I'd already prepped, and I *still* haven't finished it all. Usually Monday is my big "ack, use it all up before the new batch comes!" but in the wake of the closing weekend, energy was low. The really sad thing is that despite a fridge full of the best potatoes ever, I got an order of french fries this week around the corner. Twice! The messed up part is that it didn't even occur to me until last night that I could just make my own oven fries, which is what I shall do. (I realize I could make my own real fries, too, but that way lies madness.)

    • 2 bunches Beets (w/ greens)
    • 2 bunches Carrots (orange)
    • 2 lbs Summer Squash (assorted)
    • 4 lbs (by volume) Red Potatoes
    • 2 heads Cabbage
    • 2 bunches Dill
    • 2 bunches Mustard Greens
    • 2 bunches Spring Onions
    • 2 bunches Celery
      = 27 lbs
    • 1 lb Green Beans
    • 1 Eggplant
    • 6 ears Corn
    • 1 bunch Scallions
    • 1.5 lb Cucumbers
    • 1 bunch Thyme
    • 1 (teeny) head Lettuce
    • 1 Bell Pepper (yellow)
    • 1 lb Summer Squash (assorted)
    • 3 Tomatoes
    • 1 lb Carrots (mixed colors)
      = 12.8 lbs

    surrealestate: (Sentient Broccoli)
    Late summer and harvest really kicks into high gear! Meanwhile, Red Fire reports that they've already lost 1/4 of their (HUGE, so there's still plenty left) tomato crop to the Blight. Hopefully the rest will be safe, but I fear for future updates. Steve tells me his crop is still clear and hopefully it will stay that way.

    In urban homesteading news, my tomatoes are still thriving and we ate the first one of the season this weekend! If the Blight hit, it would absolutely break my heart and I really feel for the hundreds of farmers and thousands of home gardeners who have lost all or part of their crop. None of mine are from big box stores, but neither were the acres of fields lost by local farmers, of course, and I have no idea where the neighbors got their plants. The rest of the garden is also doing great.

    Late last week, with Mark's invaluable help, I started a half-bushel of cucumbers on their journey toward half-sour dill picklehood. Real, fermented, old-school pickles, which I will soon taste to see how they're doing. And for those who might be wondering, that's about 25 pounds, which is a LOT. I turned the ones that didn't make the cut into Sweet Swedish Refrigerator Pickles.

    Finally, I racked the hefeweizen onto blackberries (harvested from the backyard and frozen in earlier years, then thawed and pureed) and it is a lovely shade of purplish-pink. I also received my scores from the Sam Adams Long Shot contest. I submitted my dunkelweizen (Froggy's Slam Dunk) and I think I did pretty well: 34.5, which is on the high end of the "Very Good" category. Given the obvious flaw (I underfilled the bottles and it ended up a bit undercarbonated), I am very happy with that result, and judges' comments were generally quite positive. I've never entered a homebrew contest before so I don't really have anything else to go on. Seems okay to me, anyway. Maybe I'll scan and post the sheets.

    • 1 bunch spring onions
    • 1/2 bunch beets
    • 1 lb new potatoes
    • 1 summer squash
    • 1/2 bunch arugula
    • 1 cucumber
    • 1 mini red cabbage
    • 1/2 head bibb lettuce
    • 1/2 pound cauliflower
    • 1/2 bunch basil
    • 1/2 bunch scallions
    • 1/2 bunch yellow chard
    • 3 ears corn
    • 1/2 lb carrots
    • 1/2 head romaine lettuce
    • 1 tomato
    • 2 zucchinis
    • 1 cucumber
    • 1/2 bunch cilantro
    • 1/2 head cabbage
    • 1/2 pint blueberries
    • 1/2 small watermelon


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