surrealestate: (Sentient Broccoli)
Week 10 (Parker)
  • 8 lbs Tomatoes
  • 4 Italian Eggplant
  • 2 heads Red Cabbage
  • 2 bunches Celery
  • 2 boxes Cherry Tomatoes (Sungold!)
  • 2 lbs Green Beans
  • 8 ears Corn
  • 16 Apples
    = 41 lbs

And bonus presents from Sun Moon:
+ 1 bunch assorted Kale
+ 2 ginormous Green Onions (at a glance, they look like good-sized leeks)
+ 1 bunch Flowers (decorative)

Plus a lovely loaf of bread from the bread share but I forgot to write down what kind it was.

Using up everything this week is extra challenging since we’ll be off making ice cream in the woods for a long weekend, so I quickly whipped up a big batch of eggplant caponata with all the eggplant and some of the tomatoes and celery (plus onions we still have from previous weeks, but those keep just fine). That went into the freezer, since I know how well it freezes. Woo! Also made a big batch of bruschetta to eat with the bread. Then yesterday, it was Indian feast time: all the greens beans and peas, bund gobi (one head of cabbage is a triple batch, oy), and chana masala (using more of the tomatoes and some kale) and had a friend over to help eat it (still plenty of leftovers, of course). The corn we’ve been eating one-off and it’s almost gone — I’m glad this was a light corn week. I may throw all the apples into the dehydrator today for a nice batch of dried apple rings. The rest of the celery and the other cabbage will keep til we get back (last week’s celery I mostly chopped and froze in recipe-sized batches — I use farm share celery in soups and stuff all winter long). A bunch of tomatoes still left, though, so I need to figure those out. I think I’ve now reached the point of the season when I am ready to stop just eating every tomato and start thinking about making some sauce. I may need to bite the bullet and actually can some this year, though, because our chest freezer is already pretty full.

As a side note, if you want to be a person we contact for a last-minute dinner invitation on a Wednesday (or sometimes another day) because there is a reasonable chance you might say yes, let me know and make sure I have your phone number to text you. Wednesday is the usual big cooking day, but sometimes it slips to later in the week.

surrealestate: (Sentient Broccoli)
Yay tomatoes!! This week, I might be willing to forego simply eating them all and perhaps make some sauce. But we'll see. Last night I was feeling stuck about no ready-to-eat food in the house and considered ordering out, but I looked at the list and quickly whipped up a meal of miso-glazed Japanese eggplant and Szechuan green beans & tofu. Definite keepers. Really wish I had more time to can.

Week 11

  • 6 lbs Tomatoes
  • 6 lbs Peaches
  • 6 Cucumbers
  • 2 bunches Radishes
  • 2 bunches Arugula
  • 6 Japanese Eggplant
  • 8 Cubanelle Peppers
  • 2 lbs Green Bean
    = 36#

Week 10

  • 6 Peppers
  • 8 ears Corn
  • 4 lbs Potatoes
  • 4 lbs Tomatoes
  • 2 bunches Turnip Greens
  • 2 bunches Parsley
  • 2 bunches Carrots
  • 4 lbs Peaches
    = 29#

surrealestate: (Sentient Broccoli)
  • 2 bunches Yellow Carrots
  • 2 heads Red Cabbage
  • 2 heads Green Cabbage
  • 2 Passport Melons
  • 2 Eggplants
  • 2 lbs Summer Squash
  • 2 lbs Red Potatoes
  • 4 lbs Peaches
  • 6 lbs Tomatoes
  • 6 King Arthur Peppers

Yes, that's FORTY pounds. Maneuvering it all home was an adventure. I've already made a big batch of roasted eggplant tomato sauce to freeze and also chopped and froze a bunch of the peppers. Much and more to do....

surrealestate: (Sentient Broccoli)
And once again, I'm way behind. :( This is last week.
  • 4 lbs Tomatoes (yay!)
  • 2 pints Cherry Tomatoes (once again I took 1 red, 1 sungold)
  • 2 bunches Radishes ([ profile] beowabbit?)
  • 8 Poblano Peppers
  • 6 Japanese Eggplant
  • 6 Cousa Squash
  • 6 Cucumbers
  • 2 bunches Beets (+greens)
Drying has finally begun in earnest! Did some of C's tomatoes and mm.. they're like candy. Right now a batch of cousa chip is finishing and I suspect they will be gone in short order. Must make more. More beet burgers happened too (with yet more to come), baingan bharta, and I also made some nummy Japanese-style cucumbers (of which there also needs to be more).

Yesterday we had a little jaunt to a friend's place to pick peaches, so that's going to have to be a project sometime this week. Oh, and I also did a batch of basil pesto this week of which some was eaten and the rest frozen.

And there has been lots and lots of fresh bruschetta:
1. Chop tomatoes, mince garlic
2. Mix with some salt and let sit a few minutes
3. Pour on a bunch of olive oil
4. Stir in chopped fresh basil
5. Serve on toasted baguette slices

surrealestate: (Sentient Broccoli)
Forgot to post last week. Also forgot to weigh the Parker share, but I know it was at least 25 lbs.
  • 2 pts Cherry Tomatoes (orange!)
  • 4 lbs Tomatoes
  • 2 lbs Green Peppers
  • 2 Eggplants (GIANT EGGPLANT OF DOOM!)
  • 4 lbs (by volume) Potatoes (assorted colors: purple!)
  • 2 lbs Green Beans
  • 2 bunches Swiss Chard (red)
  • 2 bunches Beets
  • 5 ears Corn
  • 1 bunch Chard
  • 1 head Lettuce
  • 1 small stalk Broccoli
  • 2 lb Potatoes
  • 1 lb Cucumbers
  • 1 Green Pepper (choice of pepper or garlic, garlic was tiny)
  • 2 small eggplant
  • 1 bunch basil (they were out)
  • 1 qt Tomatoes
surrealestate: (Sentient Broccoli)
I was away during Week 10 so I don't really have a list of what's what for that one. Red Fire was fairly similar to this week, it seems like, and Parker had a woefully small package, but that worked out reasonably well for me. (And because he's that kind of awesome guy, we may be getting an extra week at the end to make up for it.)

Week 11 )

Meanwhile, the garden has been producing tomatoes, cucumbers, eggplant, assorted herbs, more kale than I can eat right now, and of course, lettuce, which finally bolted. I could also start harvesting onions at will, but they should also keep in the ground. At some point I'll need to dig up a potato and see how those are. I also planted some falls crops including cabbage and purple carrots and will be planting new lettuce soon as well.


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May 2017

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