surrealestate: (Sentient Broccoli)

I promise that after school starts, I will post at least twice a week aside from the farm share updates.

Week 11

  • 8 ears Corn
  • 8 lbs Tomatoes
  • 2 lbs Green Beans
  • 2 bunches Radishes
  • 4 Eggplant
  • 6 loose Onions
  • 2 boxes Cherry Tomatoes (once again Sungold)
  • 10 Peaches
    = ~30 lbs

+ a loaf of sourdough in the bread share
+ ~2 lbs tomatoes from Sun Moon

Another Indian feast yesterday used up all the green beans and eggplant as well as some of the tomatoes. We managed to eat all the bread before making any bruschetta so now I need more bread. And I think it’s time to get going on some tomato sauce…

Unfortunately, I forgot to give [Bad username or site: “beowabbit” @] the radishes I’d put aside for him last night. Would anyone like some radishes?

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)
  • 12 ears Corn
  • 10 Hungarian Hot Peppers
  • 4 Eggplants
  • 2 lbs Zucchini
  • 2 lbs Potatoes
  • 4 lbs Peaches
  • 6 lbs Tomatoes
  • 10 St Nick Peppers

I made another big batch of roasted eggplant & tomato sauce (which, btw, was AMAZING on pizza). Last week I also did some canning: summer squash relish and ginger bourbon peaches. The syrup from the peaches has been making amazing sodas since then. Nomnomnom. The blueberry shrub I made (using the whole berry, no straining, yay!) is also f'in yum.

In other food news, I also made chocolate syrup (as well as cookie-pi) for Pi-Con. As you may know, making chocolate syrup is absurdly simple and the result is so good. Give it a try.

And since I've been so slackful about posting and haven't mentioned the food swap, I'll mention it here. I went to a fabulous food swap! I traded away assorted homemade goodies of mine for those made by others.

More or less left-to-right, I got sourdough starter, sourdough bread, red currant shrub, fennel & onion jam, sweet pickles cherries, tamarind balls, ginger tamarind balls, "creamsicle" (aka orange-vanilla) syrup, bagels, and blueberry hot sauce. Everything I brought was over-subscribed, which was also a nice feeling. I can't wait to do this again. Meanwhile, if anyone who does their own food things (doesn't have to be canned -- fresh, frozen, whatever is fine, too) wants to do any private swaps, let me know.

Picture behind the cut )

surrealestate: (Sentient Broccoli)
Once again, a week behind (I started this a week ago).
  • 2 bunches Tatsoi
  • 2 bunches Mustard
  • 2 bunches Broccoli
  • 2 pints Cherry Tomatoes
  • 4 pounds Tomatoes
  • 6 Peppers (still not ripe)
  • 4 Zucchini
  • 2 Eggplant (absurdly huge)

Once against, preservation was mostly on the freezer and dryer front. (As temps cool, I expect canning to become more likely, though I'm still planning to once again do a frozen tomato sauce because it was so much better than anything I've ever had out of a canned jar.) More beet burgers were frozen, the first tray of pesto packed away and another tray made (with almonds this time). More dried tomatoes and also lots of squash chips (summer, zucchini, and cousa). I'm glad to find a healthy method of preparing summer squash that makes me want to eat it. I've already made two dehydrator's worth and they're all gone. Plenty more squash to dry, though. Also processed the peaches from a friend's tree enough to be able to pack and freeze them for later use. And the rest of the tomatoes turned into bruschetta.

Last night we used previously-frozen celery, farmshare carrots & onions, tatsoi, and assorted previously-dried herbs to make red lentil soup. Is it soup season already??

[ETA: I should note that much of the above would not have been possible without help. Most notably, Mark, but this week also Cee (without whom I wouldn't have had most of the tomatoes, and much of the end result went back to her, of course) as well as Carl, without whom most of the peaches would probably would have rotted before I got to them. And D pretty much made the soup while I nursed, but I figure the work I put into the ingredients ahead of time (which also included freezing cubes of tomato paste, though not homemade) warranted it. :]

surrealestate: (Sentient Broccoli)
[Catching up on posting these (they are backdated), so minimal commentary. Oh, except I made 1.5 gallons of kick-ass roasted tomato sauce. :) Also, we sold off the Red Fire share, so this is just Parker.]

Week 11

  • 2 bunches Carrots (yellow)
  • 2 bunches Raab
  • 2 lbs Sweet Banana Peppers
  • 2 lbs Zucchini
  • 4 Eggplant
  • 4 lbs Red Potatoes
  • 10 lbs Tomatoes (!!)
  • =(forgot to weigh it, but clearly a LOT)

Week 12

  • 6 lbs Tomatoes
  • 4 Zucchini (giant!)
  • 4 Eggplants
  • 2 lbs Peppers
  • 4 lbs Potatoes
  • 4 Cucumbers (also giant!)
  • 2 bunches Red Russian Kale
  • 2 Yellow Doll Watermelons (yay!!)

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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