surrealestate: (Sentient Broccoli)
(This was last week's.) Week 14
  • 8 Cortland Apples
  • 4 lbs Kennebec potatoes
  • 6 Heirloom (Ailsa Craig) Spanish Onions
  • 2 bunches Swiss Chard
  • 4 Zucchini
  • 2 Buttercup Squash
  • 6 lbs Tomatoes
  • 2 bunches Cilantro (except DD forgot to get this)
    = 38 lbs

+ And our bread from the bread share

And from neighbors who couldn't use their whole farm shares:
+ 3 Asian Eggplant
+ 1 giant Zucchini
+ A sizable bag of Carrots
+ 1 bunch Parsley
+ 4 Sweet Potatoes

This week, I made some of the best bruschetta ever. I don't know why it was so good -- my process was the same as always -- but maybe the tomatoes were extra great? I'd also had them in the fridge for a few days (now that Kenji has convinced me that's okay, and it does keep them good longer) and I don't know if that somehow improved the flavor? Who knows. But dayum, that was good. DD even did a quick run with the jogging stroller out to get more bread just so we'd be able to have more of it right away.

surrealestate: (Sentient Broccoli)
Between these apples, going apple picking, and a friend going apple picking and giving us half their haul (they went for the experience, not so much the apples :), we had a lot of apples! But we've been eating them like crazy so they were mostly gone even before I did a big apple crisp and a pile of dried apples. I may have to acquire more.

I traded one cilantro for two ears of corn and an eggplant, which seemed like a good deal to me and made the other guy happy, so yay. (I said I'd trade it for anything and that was his offer.)

Also got a box of tomatoes yesterday so much roasting will shortly commence.

  • 4 lbs Tomatoes
  • 6 lbs Mac Apples
  • 10 ears Corn
  • 2 lbs Romano Beans
  • 16 pickling Cucumbers
  • 2 bunches Cilantro
  • 12 assorted Peppers (I took mostly Poblano and St Nick)
  • 6 Asian Eggplant
    = 29#

surrealestate: (Sentient Broccoli)
Oops, forgot to post this last week.
  • 12 ears Corn
  • 2 bunches Japanese Turnips (+greens)
  • 2 heads Cabbage
  • 2 lbs Zucchini
  • 2 bunches Mizuna
  • 6 Bell Peppers
  • 2 Eggplant
  • 6 lbs Tomatoes

I also picked up a friend's share from a different farm, traded some of what I got with someone else from a third farm, and between everything was a bit overwhelmed. But the total variety was amazing and I cooked a ton of Indian food this week (thank you Manjula!) including one night of chola (chana masala) with spinach, aloo masala with cabbage, green beans and peas (subji), and baingan bharta. Then the next night there were leftovers of the latter two along with new batches of the first two (except with chard), as well as rava dosa. Nom nom nom.

The weekend before that was (among other things) the Jimmy Fund Walk (which was great and perhaps next year I'll be more on the ball about making a team ) and another food swap. This time I brought corn salsa and cranberry sauce as well as more strawberry balsamic jam. I came home with (picture behind the cut) chocolate cherry peanut butter, peach crystalized ginger jam, pumpkin butter, boba's granola (and more of it behind), green tomato and husk cherry chutney, preserved lemons, whole grain mustard, and raspberry jam.

A fuzzy picture of jars )

surrealestate: (Sentient Broccoli)
Once again, this is last week. Once again, there was more bruschetta. I also made pot pie for the first time since last winter, which was distressing in the sense of cold-weather-food, but datum, it was so SO good! Last time I made it, I was pregnant and it caused some nasty heartburn (as did many things), so it was especially nice to enjoy it without any side effects. (While pregnant, I definitely gained a new sympathy for those who suffer from chronic heartburn.)

This weekend we also did a big batch of tofu scramble with home fries from the remaining potatoes. Cooler weather does make cooking easier, anyway. I predict many soups in coming weeks.

  • 2 bunches Yellow Carrots
  • 2 bunches Purple-Top Turnips
  • 2 pints Jalapeño Peppers
  • 4 lbs Green Tomatoes
  • 4 lbs (Red) Tomatoes
  • 2 lbs Potatoes
  • 2 bunches Baby Fennel
  • 2 bunches Kale

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)
Good haul this week, along with some unlisted extras for helping out.

Week 14. Nice Melons. )

And on the food preservation front:

  • Canned four pints of dilly beans, four quarts of pears, and one quart of extra light pear syrup.
  • Froze more roasted tomato sauce, broccoli, blackberries, and arugula pesto.
  • Dried more tomatoes, wax beans, peaches, grapes, sweet peppers, jalapeños (and jalapeño powder), eggplant (and eggplant powder), and husk cherries.
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