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)
So much stuff! I made and canned a bunch of corn salsa, since pretty much all the ingredients were in the share. (Last week's summer squash turned into relish and some of the beans into dilly beans. Yay for canning!) Of course more bruschetta. Haven't decided about the tomatillos yet.

Meanwhile (also using last week's), I made another triple batch of Zucchini Basil Soup (that stuff just hasn't stopped being awesome), but decided to do something different with the rest and made Zucchini Pasta with an improvised nummy sauce. No grain here, these noodles are just julienned zucchini, but somehow it turns out delicious. All raw, too. I brought it to the Hav for the Yom Kippur break-fast and it disappeared pretty quickly. Shockingly, I actually want more zucchini.

Noodly Goodness )

  • 6 lbs Tomatoes
  • 4 lbs Peaches
  • 2 lbs Turnips
  • 2 pints Tomatillos
  • 4 Zucchini
  • 6 Cucumbers
  • 16 ears Corn
  • 8 Assorted Peppers
    = 39#

surrealestate: (Sentient Broccoli)
  • 24 ears Corn
  • 2 bunches Radishes
  • 2 heads Broccoli
  • 6 small Zucchini
  • 2 bunches Mustard Greens
  • 2 bunches Arugula
  • 6 lbs Tomatoes
  • 2 bags Baby Salad Greens

This week I had to pick up by car because that's just too much to lug. Worked out, though, since a neighbor wanted me to pick up a box of tomatoes and kept Tadpole company while I did that. Yay for serendipity!

Last night, I canned ten jars of corn salsa. Good stuff, and I have the ingredients for another batch. Well, almost -- I need to get more apple cider vinegar and I think jars. Every year, I have fewer jars because of all the gifting and swapping, but I forget that I need to buy more because when there are empties around it always *seems* like so many.

And I am a mere $47.50 from my fundraising minimum. Want me to stop mentioning it? Donate Here! :)

In the interest of full disclosure, I feel I should mention that due to foot issues (plantar fasciitis that I'm trying to reign in), there is no way I can safely do the full Walk. They offer alternate starting points, so I have decided to do the five-mile route, which also means Tadpole and DD may be able to join me, which is awesome. I still feel strongly about doing it, and Zoe's dad is sending me a Team Zoe t-shirt for me to wear that day. It also happens that it will be the day before Zoe's "tipping point". Do not follow that link unless you're in a place where it's okay to tear up.

surrealestate: (Sentient Broccoli)
That's actually *this week*. Woo!
  • 4 lbs Tomatoes
  • 2 lbs Potatoes
  • 2 bunch Bok Choy
  • 2 bunches Japanese Turnips (+greens)
  • 4 Cousa Squash
  • 6 Poblano peppers
  • 2 bunches Carrots
  • 2 Eggplant

All the book choy plus some of the turnips and carrots are currently fermenting into kimchi. Got some pears from a friend's tree frozen.

Need to get more olives to make a ton of caponata. Also gotta get more stuff into the dehydrator and probably freeze most of the poblanos, but it's so hard to get things done. If anyone wants to come over sometime today, lemme know.

(Anyone need boxes, btw? We have a ton.)

surrealestate: (Sentient Broccoli)
[Catching up on posting these (they are backdated), so minimal commentary. Except to once again note that I made the best baba ghanous ever with these eggplant. Even eggplant-haters liked it!]

Week 13

  • 4 lbs Potatoes
  • 24 ears Corn(!)
  • 8 lbs Tomatoes(!!)
  • 2 lbs Cubanelle Peppers
  • 4 Eggplant
  • 4 Zucchini
  • =(forgot to weigh, but as usual, hefty)

Week 14

  • 4 lbs Tomatoes
  • 12 ears Corn
  • 4 Eggplants
  • 2 lbs Peppers
  • 2 bunches Red Chard
  • 2 bunches Arugula
  • 2 bunches Radishes
  • 4 Acorn Square
    =(again, no number, but hefty)

surrealestate: (Sentient Broccoli)
I've decided to change formats and start posting the full share hauls. It's a better reference for me that way and more useful for people curious about what comes in, especially in conjunction with the new tags.

Week 13

  • 1 bunch mustard greens
  • 1 bunch arugula
  • 1 bunch cilantro
  • 3 onions
  • 1 bunch carrots
  • 6 green peppers
  • 1 head broccoli
  • 2 lbs tomatoes
  • 2 lbs green tomatoes
  • 2 lbs apples
  • 1 lb peaches
  • 1 winter squash (I chose spaghetti)
  • 2 eggplant
  • 2 hot peppers (poblano)
  • 1 lb cukes
  • 2 lbs onions
  • 1 lb summer squash
  • 1 lb yellow wax beans
  • 2 lbs sweet peppers
  • 1 bunch kale or collards (I took the latter)
  • 1/2 pint cherry tomatoes
  • 3 lbs peaches
  • 1 melon (honeydew)

In addition, due to my helping out all afternoon, I ended up with even more extra bonuses, including many peaches, tons of wax beans, more cherry tomatoes, jalapeños, winter squash, melons, and a huge bunch of kale. Whew!

This week, I've dried more tomatoes as well as pear slices and also froze: blackberries, green beans, roasted eggplant, and the best tomato sauce ever. I could have canned the sauce but I didn't want to acidulate and even moreso, didn't want to boil it to hell. I'm grateful for plenty of freezer space which gives me that option. I'll be making more sauce and it's so good that I'm tempted to buy bulk tomatoes to make even more. Will ponder.

I still plan to can, and besides the peaches and pears, I'll also do dilly beans, which is pretty much the easiest, fastest canning recipe ever, so I might as well try it since I've got all those beans. I'm thinking of getting out the juicer and funneling the pear abundance into some pear cider.

And speaking of putting food by, if you're interested in organic bulk ordering, read behind this cut )


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May 2017

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