surrealestate: (Sentient Broccoli)

Week 12

  • 8 ears Corn
  • 4 lbs Red Gold Potatoes
  • 4 Italian Eggplant
  • 6 small Zucchini
  • 8 lbs Tomatoes
  • 2 boxes Cherry Tomatoes (once again, the yummiest Sungold ever, wow)
  • 2 bunches Broccoli Rabe
  • 10 Paula Red Apples
    = 35 lbs

With Sun Moon bonus:
+ 1 bunch Turnips
+ 1 bunch Dill
+ 1 huge Tomato

…And I forgot to write down what the bread was.

Week 13

  • 8 ears corn
  • 4 lbs Yukon Gold Potatoes
  • 4 small Italian Eggplant
  • 8 lbs Tomatoes
  • 16 Apples
  • 6 Sweet Spanish Onions
  • 2 bunches Beets
  • 2 Acorn Squash
    = 40.5 lbs

With Sun Moon bonus:
+ 6 Asian Eggplant
+ 1 bunch Rainbow Chard
+ 1 bunch Tatsoi
+ ~1/2 lb Green Beans

+ something Rye Bread

Also pears and green beans harvested from a friend’s yard plus I bought a box of peach seconds.

With Week 12 stuff, I made an even bigger batch of eggplant caponata and ended up freezing four quarts of it. There was a Thai curry and a stir fry, and I think that might have been the first week in a long while that didn’t involve Indian food. All the potatoes were shredded and turned into hash brown waffles and OMG yum. I made bruschetta to go with the bread. By Monday, we still had plenty of tomatoes, so I made more roasted tomato sauce. There are now many containers of that in the freezer. I canned a bunch of bourbon peaches.

This week, I may do eggplant parm again because it turned out so well last time, though things also line up well for another Indian feast with friends, so the eggplant might give their lives for that. There are a lot of options, though. The big missing piece here are carrots, and I think Steve must be having some issue with his crop because usually we’d be getting a ton this time of year. So we’ll have to get some carrots at the farmers market.

surrealestate: (Sentient Broccoli)
For Rosh HaShana last night I recapped the miso-glazed eggplant, Szechuan green beans with tofu, and brown rice. Then we munched on apples we picked this weekend paired with honey from a friend's backyard hives. HaMotzi was over French bread. Y'know, the traditional yontov meal.

Also made more of the zucchini basil soup and was once again amazed by how good it is. Just delivered some to the neighbors who just had a baby, thus accomplishing an out-of-the-house errand while the little guy napped. Woohoo!

Happy New Year!

  • 2 bunches Chard
  • 4 Zucchini
  • 4 Summer Squash
  • 4 Cucumbers
  • 10 Peppers (assorted)
  • 6 Asian Eggplant
  • 2 lbs Beans
  • 4 lbs Peaches
  • 6 lbs Tomatoes
    = 35#

I am amused at how much heavier the share is than Tadpole.

surrealestate: (Sentient Broccoli)

And also an important shill!

  • 12 ears Corn
  • 2 bunches Radishes
  • 4 Eggplants
  • 2 lbs Zucchini
  • 2 lbs Green Beans
  • 4 bunches Arugula
  • 6 lbs Tomatoes
  • 10 Cubanelle Peppers

Phew! I made a third big batch of roasted eggplant-tomato sauce (aka Awesomesauce) which totally lived up to its name. I took some shortcuts with the second batch that made it good, but not OMG-HOW-CAN-THIS-BE-THIS-GOOD great, so it was useful to find what worked, too. Also canned five jars of Dilly Beans and nine jars of Corn Salsa.

I have also been horribly remiss in not talking about the upcoming Jimmy Fund Walk next Sunday. When I signed up back in April, I had grand plans to grow a team and raise lots of money through cool events, but it sort of fell by the wayside and now not only am I nowhere near my initial fundraising goal, but I haven't even hit the minimum required number yet, which is only $300, but I'm just $75 away! It's a great organization, so if you* have a few bucks, I'd appreciate the donation: Thank you!

(If anyone wants to walk it, you're also welcome to join the team.)

*Except the 'wabbit, who already donated twice and should give someone else a chance. *smooch* :)

surrealestate: (Sentient Broccoli)
(Once again, a week behind. Sigh.)
  • 4 pounds Tomatoes
  • 2 bunches Carrots
  • 2 bunches Parsley
  • 2 bunches Broccoli
  • 6 Cubanelle Peppers
  • 6 Zucchini
  • 2 Eggplants
  • 2 lbs Green Beans
    =~23#? (forgot to jot it down at the time)
Finally got the last of the old summer squash into the dehydrator. At least this week's aren't the size of kiddie baseball bats like last week. And yay for more broccoli and tomatoes!

Did a batch of roasted tomato sauce. So yummy, though it does yield much less than stovetop methods, so the grand total was a little over three quarts, mostly in half-pint jars since one of those will do two pizzas. (And some of it went on pizza at the Beach House, woo!)

Also big batch of eggplant caponata nomnomnom. Haven't yet determined if it will freeze well, but if so, more will likely follow.

And of course, more bruschetta.

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)
Yields are really kicking into high gear everywhere and this week's take was just fabulous. Also, I recently added new CSA-related tags including individual tags for each year as well as each week number, which means you can click the latter to see what the yield was every year on a given week if you're curious how things compare season to season.

Week 12 )

The garden is also producing like mad, and I am once again open to trades if other people have different things in abundance (or an alternate offer). Things I have to swap include: kale, blackberries, grapes, apples, and basil. Let me know if you're interested. I'm also making sundried tomatoes, including harvesting a friend's garden and then keeping some of the results, and am open to more of that sort of thing.


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May 2017

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