surrealestate: (Sentient Broccoli)
And the season winds down... Tomorrow will be the last share, so I'd better catch up. Up-to-the-minute squash count stands at 6 butternut, 5 acorn, 3 buttercup, and 2 pumpkin. Buttercups are my new favorite squash. So yummy.

Week 18

  • 2 Acorn Squash
  • 2 Butternut Squash
  • 2 bunches Kale
  • 4 lbs Onions
  • 4 lbs Carrots
  • 4 lbs Yukon Gold Potatoes
  • 2 bunches Beets
  • 8 Jonagold Apples
    = 38 lbs

+ Bread share: Sourdough Buckwheat
+ 2 stalks Brussels Sprouts

Week 19

  • 2 Butternut Squash
  • 2 Buttercup Squash
  • 12 lbs Kennebec Potatoes
  • 2 Sweet Yellow Onions
  • 20 Mutsu Apples
  • 2 heads Cabbage
  • 2 bunches Cilantro
    = 38 lbs

+ Bread share: I think Semolina Sesame? I can't remember but it was insanely good. I'm really going to miss the bread.
+ 1 Sugar Pumpkin

surrealestate: (Sentient Broccoli)

These lists, even with the total weight at the end, don't really convey just how much we get in this share. For example, the bunches of chard and beet greens this week were enough to fill about 1/4 of the fridge. Something had to be done, so I made greens & peanut stew! Put in some of the carrots and half a b-nut, and it was so good. DD roasted the other half of the squash and stuck it in the fridge, then yesterday I used that to make almost four dozen maple butternut dumplings for a dumpling party. So yummy, despite the store-bought wrappers.

  • 2 bunches Beets (+Greens)
  • 2 bunches Carrots
  • 4 lbs Turnips
  • 2 bunches Fennel
  • 2 Sugar Pumpkins
  • 2 Butternut Squash
  • 2 bunches Chard
  • 6 lbs Golden Delicious Apples
    = 37#

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

surrealestate: (Sentient Broccoli)
  • 2 bunches Russian Red Kale
  • 2 heads Cauliflower
  • 2 bunches Rabe
  • 2 bunches Japanese Turnips (+Greens)
  • 2 bunches Leeks
  • 2 Sugar Pumpkins
  • 2 Butternut Squash
  • 10 Bell Peppers

Once again, the magic of mashed turnips and sauteed turnip greens. Crazy. And a big batch of kale chips of awesomeness. I wonder if my new mizuna "trick" will work on rabe, too. May give it a try. [ETA: It does! Awesome!]

Meanwhile, two of the butternuts turned into an awesome soup and last week's pumpkins gave themselves up for the honor of being kaddo bourani. Not a healthy dish by a long shot, but wow, that's good stuff. It was less work than the cassoulet, but took more time because it sits in the oven for over three hours. And now I have a jar of pumpkin syrup which makes for some nice soda.

Pictures! (&recipe info)

Recipe from Helmand in Cambridge via I veganized, of course, so the major mod was TVP in place of the ground beef. I also made some minor mods based on what I had around.

This was off-the-cuff as usual. I roasted the squashen, sauteed leeks and celery, added the squash mush along with some stock and water. Also added some curry powder and cumin (and of course salt). Blended the whole thing. Lastly, I mixed in some lite coconut milk.

(So what do you think about spoiler tag versus cut tag?)

surrealestate: (Sentient Broccoli)
Not much to report since the last post. These apples are huge and delicious.
  • 2 bunches Kale
  • 2 bunches Broccoli
  • 2 bunches Carrots
  • 2 bunches Turnips (+greens)
  • 2 Acorn Squash
  • 2 Sugar Pumpkins
  • 8 lbs Mutsu Apples
surrealestate: (Sentient Broccoli)

Week 18 (That is to say, the 19th and second to last(!!) week.)

  • 2 bunches Carrots
  • 2 bunches Beets
  • 2 bunches Radishes
  • 2 bunches Parsnips
  • 2 bunches Chard
  • 2 bunches Mizuna
  • 2 lbs assorted Peppers
  • 2 Delicata Squash
  • 2 Butternut Squash
Luckily, I only had to lug 25 pounds of that myself, and a fair bit of that was a monster 12-pound butternut. I'm getting a little concerned that my winter squash display is going to collapse the table it's on.

We're totally into soup weather now and I have plenty of options for it. I could do a squash soup, of course, or roasted vegetables, or saute-stuff-then-add-broth-and-stuff, which encompasses countless options. But I haven't actually *made* any soup yet because I've been remarkably indolent. Well, that's not really true, of course; I've just been consumed with other things. And the weather this week has been such a downer, but I had a fun time last night at a spontaneous celebration of a friend's birthday which was pretty fab. Still just feeling way more alone than I like these days.

surrealestate: (Sentient Broccoli)
As always, I sigh at the transition to fall crops and the coming winter. I refuse to even think about the clocks changing.

Week 18 )

Dried: apples, more apples, cilantro, dill, mushrooms, potatoes (specifically, raw purple potato chips!)
Fermented: sauerruben (with star-shaped slices for fun and one beet for color)
Froze: arugula pesto
Canned: applesauce

I also went to the Topsfield Fair with Mare, Jay, and DD. We had a great time and there are some fun pics. Back home, I made a list of all the food the four of us ate there. For the record, we were there for a while...

Click at your own risk! )


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May 2017

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