surrealestate: (Sentient Broccoli)
Week 17
  • 2 Buttercup Squash
  • 2 Butternut Squash
  • 2 bunches Radishes
  • 4 White Spanish Onions
  • 2 bunches Carrots
  • 4 lbs Red Gold Potatoes
  • 4 lbs Green Tomatoes
  • 8 Mutsu Apples
    = 34 lbs

+ Bread share: multigrain and caramelized onion & fennel focaccias

And then a neighbor decided they couldn't handle their own CSA bounty, so also:
+ 1 bunch mixed Kale
+ 3 Leeks
+ 1 Rutabaga
+ 1 Kohlrabi
+ 1 Daikon
+ 1 bunch Parsley
+ 1 bunch Fennel
+ Bag of String Beans (green/purple)

And another neighbor went off to Bhutan for vacation so cleared out their fridge:
+ More apples
+ Peppers
+ I can't remember anymore

And I made cinnamon rolls for a friend's birthday brunch, aloo masala and roasted acorn slices for a school potluck, a giant bowl of shredded salad for a party, and we made pizza again, and generally ate well. But yowza, I've got a lot more stuff to get through! The frost fear also prompted a final harvest of at-risk veggies, so I ended up making pesto at like one in the morning. But damn, that is some delicious pesto.

surrealestate: (Sentient Broccoli)
So much squash! What to do, what to do… Last week, I froze a bunch of celery for soup, beet greens, and also green beans. Maybe I should freeze more this week and just focus on the squashen. Who's got some awesome winter squash ideas? Right now I am thinking roasted, soup, and ravioli. Also pondering making pickled beets, just cuz.

Lovely Fall weather is lovely, but it's already starting to get kinda cold in the mornings, which means winter is coming. Sigh.

  • 2 lbs Kentucky Wonder Beans
  • 20 Cubanelle Peppers
  • 2 Butternut Squash
  • 4 Acorn Squash
  • 2 Sugar Pumpkins
  • 2 bunches Arugula
  • 2 bunches Beets (+Greens)
  • 2 bunches Carrots (either scarlet nantes or chantaney)
  • 6 lbs Mutsu Apples
    = 39#

I wonder how many years before the farm share weight less than Tadpole.

[Up-to-the-minute squash count: 11]

surrealestate: (Sentient Broccoli)
  • 2 bunches Tuscan Kale
  • 2 bunches Broccoli
  • 2 bunches Parsnips
  • 2 bunches Celery Root (with Celery)
  • 2 bunches Mizuna
  • 2 Sugar Pumpkins
  • 2 Butternut Squash
  • 10 St Nicks Peppers
  • 20 Jalapeño Peppers

I had a mizuna breakthrough this week! I decided I would bring it to a gathering last night (along with other stuff) since I figured just because it's not to my taste doesn't mean other people wouldn't enjoy it. So I looked around and found a slightly different preparation than what I'd done before, and the most amazing thing happened: I LIKED IT! So no more mizuna madness for me. Woohoo! My inspiration was this recipe, except I used bottled lemon juice and veggie fish sauce (and much less of it!)

Last week's tomatoes turned into an insanely great roasted tomato sauce (DD said it was probably the best he'd ever tasted), inspiring me to get a case of tomatoes this week to make more. These are all San Marzano whereas last week's were partly those and partly orange ones, so it'll be different, but hey.

It's definitely soup weather (and soup veggies!) so my plan is to start with some celery root soup, since the one we had at True Bistro a few weeks go was so good. Of course I have no idea what was in it, but I'll see what I can do. I'm thinking I'll make a big pot of veggie stock first, though, since the last of my frozen stash just went into a Leek and Bean Cassoulet with Biscuits on Sunday.

Nummy Food Pic )

surrealestate: (Sentient Broccoli)
Again, I thought I posted this the day after I posted 16, but clearly I didn't, and this explains why nobody responded to the veggie offer. (Now removed since they've been eaten.)

Turnip greens sautéed with garlic, more bruschetta with the remaining non-cherry tomatoes. I really need to work on apples. Big bag of dried apples! (Though actually I still have plenty more to work on.)

  • 8 ears Corn
  • 2 pints Cherry Tomatoes
  • 2 bunches Raab
  • 2 bunches Turnips (+greens)
  • 2 bunches Cilantro
  • 2 Sugar Pumpkins
  • 2 lbs Green Tomatoes
  • 8 lbs Apples

surrealestate: (Sentient Broccoli)
[I've received literally hundreds* of emails asking me to please get back to posting these, so here we go. I've been somewhat caught up with some projects, so this is my first timely CSA update in quite some time, but I did catch up missed weeks (in pairs) and backdated them. If you're curious what you missed, you can always check all the posts of this year's share.]

Also a reminder that I started counting at 0 this year since shares began early, so Week 17 is the 18th week. Winter's a-comin... But yay that kale is back! And Steve's broccoli is seriously the best thing ever. The man is a vegetable wizard. (Or would that be cleric?) And can I can Wonder Beans (isn't that the best name?) like regular green/wax beans?

  • 2 lbs Kentucky Wonder Beans
  • 2 lbs Zucchini
  • 6 Green Peppers
  • 2 bunches Arugula
  • 2 bunches Red Russian Kale
  • 2 bunches Carrots
  • 2 bunches Tatsoi
  • 2 bunches Broccoli
  • 2 Delicata Squash
  • 2 Butternut Squash

[* That's code for zero]

surrealestate: (Sentient Broccoli)
Parker drop-offs started back up last week with a fabulous haul as per usual. Then I had some people over for games and was literally canning until a few minutes before start time. Lack of sleep made me an insufficient host, but luckily my guests managed to make up for it by helping themselves to the drinks I was too fried to remember to offer and also with nummy cookies. Mmm... cookies...

I was out on the Cape these past few days (which is why you may (or may not) have noticed my absence locally this weekend) so there's still a ton of food to deal with. But ah, it was lovely there and I wish I could have stayed for another week. Unfortunately, when I got home all I could do was run upstairs, grab my script, and jump on my bike to get to rehearsal, where dinner consisted of potato chips and candy and I probably would have been better off not having any of it but I was so hungry. Even so, it was a tremendously fun session (best one yet) and I'm really looking forward to the big shoe.

Anyway, onto the veggies of the week: )

Yes We Can (we also dry, ferment, etc):
Canned: tomatillo salsa verde, hot pepper & onion relish
Dried: dill, cilantro, maitake mushrooms, apples
Fermented: sauerkraut, kosher dills spears (having been gifted with some pickling cukes)

I also finally de-crocked the ton of pickles I started fermenting a ways back. Unfortunately, there were a large number of hollows which I should have caught beforehand, and I should have just speared all of them, but timing was bad. In any case, what survived the triage is quite good (and the garlic, omgyum!), but there are a lot of them. I guess I could can some but it seems a shame to wreck 'em that way. Who wants pickles?


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May 2017

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