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)
Just to get an idea of the abundance of this, the carrots alone, after the tops were removed, weighs 3.3 lbs. I love carrots, so this is awesome. The potato inspiration finally hit and between the weeks of them (which I mostly hadn't used yet aside from in curries), I made masala dosa at home, then a big batch of the aloo masala for a potluck cook-out, then pot pies to freeze, and the rest became home fries alongside breakfast wraps that included a tofu scramble with some of the other veggies. Nom, I say.

So far, the tomatoes are strictly bruschetta and sandwiches. Pretty sure this is always the time of year when I say I won't make sauce because I'm too busy eating them. Then eventually the huge quantities come in and I decide sure, let's make some sauce. Gotta decide when to grab a case. Also wondering if the corn hauls are going to up to their usual absurd numbers, and if so, should I make more corn salsa. It's nice to see my preserved stashes dwindle, but it makes me want to make more!
  • 2 bunch Carrots (greens removed)
  • 2 bunch Red Chard
  • 4 lbs New Potatoes
  • 6 Peppers
  • 2 lbs Onions
  • 8 ears Corn
  • 4 lbs Peaches
  • 4 lbs Tomatoes
    = 30 #

surrealestate: (Sentient Broccoli)
This is last week's, as I just realized I never posted it.
  • 2 bunches Japanese Turnips (+greens)
  • 2 bunches Red Onions
  • 2 bunches Basil
  • 2 bunches Raab
  • 2 bunches Beets (+green)
  • 2 lbs Zucchini
  • 2 lbs Potatoes
  • 4 lbs Peaches
surrealestate: (Sentient Broccoli)
And the nightshades are ramping up! The tomatoes are amazingly good. Looking forward to more next week, too.
  • 2 bunches Beets (+greens)
  • 2 pound Sweet Onions (loose)
  • 4 pounds Squash (mix of summer and zucchini)
  • 6 Cucumbers
  • 6 long Italian Eggplant
  • 6 Green Peppers (dunno if we'll ever get ripe ones :P )
  • 2 bunches Red Russian Kale
  • 2 pints Cherry Tomatoes (I took one red and sungold)

Last week there was once again awesome coconut curry into which the Asian eggplant just melted. This week I made a sort of eggplant parm casserole that disappeared pretty quickly. I'm thinking I may do some eggplant tomato sauce, which I wouldn't have thought was my thing, but I really enjoyed the one at DFP. Most of the celery from last week was chopped and frozen for cool-weather soups (it's not really a raw munching type of celery) and the rest into mashed chickpea salad. Nomnom. Most of the kale was raw-marinated and is now gone. Should probably do that with the rest. And I made a double batch if crazy yummy beet burgers. Still have more beets, should make more of those.

Kind of unbelievable that I'm managing to do any foodstuff at all (and I'm not doing as much as I want to be), but it's really only because lately Mark is here most of the time helping to entertain the little guy thus allowing me to do things like shower, cook, and maintain some semblance of sanity. I've let go of the idea of anyone else helping which makes it easier to deal with the reality of it and just appreciate the folks who at least take the time to be social with us and bring over hand-me-downs, which we dig. Speaking of the awesome little guy (seriously, how did we luck into such a beautiful baby??), he seems to be more and more interested in the things we eat. I'm not especially looking forward to having to put actual thought into what to feed him (not to mention the changes in output), but it's coming soon. (One of the bonuses of EBFing is not having to think about what or how much or anything like that.) Probably about time to start reading about BLW and search out one or more of those mesh baggie things.

Latest meltingly cute thing he's doing is reaching his arms out to me when he's done with other people holding him.

PS: Since our garden didn't happen this year (last week I finally got two of homemade earthboxes prepped and seeded some leafy greens), your extra tomatoes are always appreciated. :D

surrealestate: (Sentient Broccoli)
Back to a huge differential this week. Granted, there was the corn (and omg, such good corn! More on that shortly), but even assuming the corn weighed 20 lbs, not counting it would still leave a factor of three. And besides, I *like* corn. Yesterday I used much of it in my Chipotle Corn Soup, which I recommend highly. Of course, this time I had the advantage of using my magical machine (aka the VitaMix), so I was able to make it silky smooth *without* pushing it through a sieve. I also added a couple of boiled new potatoes after realizing I had dropped in way too much adobo. (Then I ate the other few potatoes I'd cooked plain. Damn, those are good potatoes!)

The soup was heavenly. I had one big bowl with a few tortilla chips crumbled in and froze the rest. Hopefully there will be more corn and I can make more.

  • 2 bunches Beets (red)
  • 2 bunches Chard
  • 2 bunches Spring Onions
  • 4 lbs Potatoes (red gold)
  • 2 pints Tomatillos
  • 24 ears Corn
  • 2 lbs Tomatoes!
  • 2 heads Cabbage (red)
  • 1 head Lettuce
  • 1 Eggplant
  • 1 Cabbage (red)
  • 1 bunch Edamame
  • 1 Bell Pepper (green)
  • 1.5 lb Onions
  • 1 lb Zucchini
  • 1/4 lb Basil
  • 1 quart Tomatoes

And speaking of tomatoes, I amused myself by commenting here and I suspect some of you will be amused as well. Special props to [ profile] ayelle, whose response made me lol. And run screaming.

surrealestate: (Sentient Broccoli)
The garden continues to produce as well and I'm eating salad like it's going out of style. Or out of season, anyway. The kale is bountiful, but so are the share leafy greens, so I don't quite need them yet. Same for the cukes, which at some point I imagine will be turned into more real (fermented) and fake (vinegar) pickles. :)

And the shed is supposed to arrive early next week, and then the backyard will be DONE! Yay!

  • 2 cucumbers
  • 1/2 bunch leeks
  • 1/2 bunch basil
  • 1 lb potatoes
  • 1 bunch spring onions
  • 1 lb greens beans
  • 1/2 bunch beets
  • (green peppers and escarole traded away)
  • 1 cucumber
  • 1 tomato
  • 1 green pepper
  • 1 onion
  • 1/2 eggplant
  • 1/2 bunch kale
  • 1/2 head lettuce
  • 1/2 lb green & yellow wax beans
  • 2 oz. basil
  • 1/ 2 bunch sage
  • 1 zucchini
  • 1 beet
  • 1/2 pt blueberries
  • 1/2 yellow watermelon


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