surrealestate: (Sentient Broccoli)
Week 16
  • 2 Acorn Squash
  • 2 Butternut Squash
  • 2 bunches Chard
  • 8 Cucumbers
  • 2 bunches Cilantro
  • 10 Beets
  • 2 lbs Green Beans
  • 8 Apples
    = 32 lbs

+ Bread share: Multigrain Loaf

+ 1 bunch Rainbow Chard
+ 1 big Tomato
+ 6 heads Garlic

I made what may have been my last batch of bruschetta for the season. Hard to say, though, because some of the local farms could still have greenhouse tomatoes for some weeks yet. Big piles of greens went into a Greens Peanut Stew. Cilantro went to a neighbor. The cukes were of pickling kind and are currently sitting in brine. I'm thinking I may pickle (in the vinegar sense) the beets and can them. Those were ten huge beets.

It's also pizza season, so we had some with my homemade dough, homemade roasted tomato sauce, homemade pesto, and homemade cheez! It was damn good, especially with the pesto, which always feels so special. I wonder if I will regret not making even more of it. I think I can still do another batch with the final harvest from my gardens.

surrealestate: (Sentient Broccoli)
Finding out what was in this week's share literally made me squee. I may be too into my vegetables.

Lots of fooding lately, even since Monday's post, including mashed turnips with greens, Thai curry, bruschetta, another big mess of roasted tomato sauce, caramelized onions, pizza, and a Manzana chili verde, which I'd never even heard of before.

This week's ingredients definitely call for soup, though the weather hasn't really cooperated. I also want to bring back the cassoulet and need to figure out who to have over for it, since it's not something that keeps very well as leftovers. Some of our favorite people are on an extended trip and it's been a little challenging dealing with that, since normally we see them at least four times a week, often more. But we got a message from them early morning yesterday that the key mission has been accomplished so that's uplifting.

  • 2 bunches Beets (+Greens)
  • 6 lbs Cortland Apples
  • 2 bunches Scarlet Nantes Carrots
  • 2 bunches Parsnips
  • 2 bunches Leeks
  • 2 Butternut Squash
  • 2 lbs Kentucky Wonder Beans
  • 2 lbs Cranberry Beans
    = 26.5#

surrealestate: (Sentient Broccoli)
  • 2 bunches Red Russian Kale
  • 2 bunches Radishes
  • 2 bunches Arugula
  • 2 bunches Yellow Beets (+greens)
  • 2 bunches Japanese Turnips (+greens)
  • 2 bunches Leeks
  • 10 Hungarian Hot Peppers
  • 10 Bell Peppers
  • 10 lbs Tomatoes(!!)
    =36.5#

In addition to this, I picked up a friend's share from another farm. All was acquired shortly before the start of Yom Kippur, which meant I actually spent the first part of my fast cooking because that was the only way it was all going to fit into the fridge. I made sauteed turnip greens with garlic and also mashed turnip (which always seems to cook the way you can get two very different veggie "sides" from the one veg :), froze the beet greens for smoothies, and finished freezing the wax beans from last week. (Brought the turnips to the shul's break-fast and they were hovered.)

Yesterday I made bruschetta for lunch then last night an awesome salad with lettuce (other share), sweet pepper, some of the earlier bruschetta+liquid, raisins, and sesame seeds. I have been rocking the impromptu salad this season. The big change has been mixing it all in a giant bowl with room for tossing rather just making a bowl for myself. I also made arugula pesto, which made me feel very bad about how much of the previous arugula we've gotten ended up rotting before we could finish it. The pesto is so easy and so delicious.

I'm thinking potato (other share) leek soup is in order, and I need to freeze most of the peppers for later use. Last week's tomatoes turned into roasted tomato sauce which was used in eggplant pram (more of an eggplant lasagna, really, and so amazingly good!)

Occasionally I wonder if it might be a good idea to ditch the share and just go the farmers market route so as to not be quite as overwhelmed with all the veggies on one day, but I eat so much better during share season, I know giving it up would be a bad idea. And only a few more weeks left... Not looking forward to winter.

surrealestate: (Sentient Broccoli)
I could have sworn I'd already posted last week's list, but clearly I didn't. I wonder if I wrote it and it got lost when my laptop crashed. Anyway, writing it up now. I've been making lots of mashed turnips lately and we had some good soup. I made (thanks to Manjula) aloo gobhi and green beans & peas. The other night DD made pizzas, which included tomato sauce, pesto, and dried tomatoes previously made by me. And of course, bruschetta (also marinated kale). Nine pints of canned applesauce plus some more in the fridge.

And I guess this is in this general category… last week I tried the pump again and for the first time ever, got milk with no pain! Yay! (I hadn't used it in months and up til now, hadn't pumped much more than what we froze at Baitcon.) My plan is to do it once a day, but so far, I've managed 3-4 times in ~2 weeks. Anyway, still something, and now there's a half-day or so worth in the freezer for the little guy if we need it. We've managed this long without it (that spoiled kid has never had a bottle), so I'm not overly concerned, in any case. Also, for Rosh Hashanah, he gnawed on an apple wedge. Pictures to come.

  • 2 bunches Carrots
  • 2 bunches Asian Turnips (+greens)
  • 1 lb Beans
  • 2 bunches Pea Tendrils
  • 2 bunches Mizuna
  • 2 bunches Red Russian Kale
  • 8 ears Corn
  • 4 lbs Tomatoes
    =~25#

Meanwhile, would anyone be interested in some mizuna or pea tendrils? From last week, but still good. I just know we won't get around to finishing. Also, if you want to trade anything for (fresh-picked) cilantro and/or raab [ETA: I am offering cilantro and raab, not looking for it], let me know.

surrealestate: (Sentient Broccoli)
[Catching up on posting these (they are backdated), so minimal commentary.]

Week 15

  • 12 ears Corn
  • 2 lbs Tomatoes (yellow)
  • 2 lbs Banana Peppers
  • 2 lbs Zucchini
  • 4 Eggplant
  • 2 bunches Beets
  • 2 bunches Chard
  • 2 Butternut Squash of Unusual Size*
  • =(I couldn't even carry it all at once)
* Mine weighed in at 8# and according to my sharebuddy (who picked up for me because I was working the polls) it was one of the small ones. He wasn't strong enough to carry large ones, alas.

Week 16

  • 8 ears Corn
  • 2 lbs Green Beans
  • 2 lbs Zucchini
  • 2 lbs Cubanelle Peppers
  • 2 lbs Shells Beans (Kidney)
  • 2 lbs Tomatoes (yellow)
  • 2 bunches Arugula
  • 2 bunches Radishes
  • 2 bunches Broccoli
  • 2 Delicata Squash
    =(see above)

surrealestate: (Sentient Broccoli)
Last week, Parker Farm said that due to this year's horrid conditions, shares would have to be canceled for the rest of the season. I was, of course, quite sad over the news, but given the situation all over the state, it wasn't entirely surprising. A few days later, Steve changed his mind and announced that, with some small changes and understanding that hauls would likely be smaller, things would, in fact continue. Yay! Too bad he didn't just start out by saying there'd be no drop-off that week, which would have saved an assortment of annoyance on various sides.

Ironically, despite that, last week was the biggest total haul of the year, because my share partner and I went out to Red Fire on Monday to harvest and came home with a metric buttload, then I helped Steve a bit at the farmer's market Saturday which yielded as much as I could carry on my bike. A lot of CSA members had stopped by to say hi and offer support. It was good to see. And because Steve is awesome, he sent us all home with extras.

Week 16++ )

And on the food preservation front:
Canned: tomatillo salsa verde, more tomatillo salsa verde, roasted red pepper spread
Dried: tomatoes, apples, apple powder, oregano, parsley, rosemary, green & yellow beans, mushrooms
Froze: blackberries

I hope everyone who went for it had an easy fast (mine wasn't too bad).

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