surrealestate: (Sentient Broccoli)
I finally wrote up a basic outline of my recipe for my Greens and Peanut Stew. I never measure, so amounts are approximated, but you can adjust to taste. It's really hard to go wrong. Ingredients can also be changed based on what you've got. If you have any questions, let me know.
  1. Read the whole recipe and prep/wash/chop ingredients.
  2. Sauté a chopped onion in olive oil (add salt) until translucent and softened.
  3. Add 2 seeded, diced jalapeños. [Or whatever you'd like to use to add spice. You could use a bell pepper and some hot sauce. I haven't had fresh peppers yes this season, so I've just been using red pepper flakes and some cayenne, or rooster sauce.]
  4. Add a slivered carrot.
  5. Add a sliced sweet potato. [Again, no sweet potatoes yet this season so I've been using cubed butternut squash from last year.]
  6. Add ~2 cups broth. [Water will do in a pinch.]
  7. Add greens! (Washed and chopped or torn to pieces.) [I add as much as I've got. I've used various mixes of collards, kale, turnip and beet greens, spinach, etc. When the selection is very variable, I add them in reverse order of how long they take to cook, so add the collards well ahead of the spinach.]
  8. Keep covered until greens cook down significantly, stirring occasionally. Tongs are helpful here. It doesn't take long.
  9. Mix some a couple of tablespoons (or more) peanut butter with a little water water and stir into pot.
  10. Simmer until everything is as cooked as you like it.
  11. Serve over rice with a sprinkle of peanuts.

I also used this as a pizza topping at Firefly with great results. You can add in whatever you think might work, too. In the (not very good, sorry) picture below, I threw in a drained can of "fried gluten with peanuts" from Super88 that I found in the pantry. I love this dish in part because it uses up pretty much any amount of greens I can throw at it and also because it's just really yummy. It also freezes well.

Picture behind the cut! )

Kimchi recipe next!

surrealestate: (Sentient Broccoli)
SO MANY VEGGIES! Last week's kimchi turned out great, and very spicy. I love eating it, but it sets my mouth on fire. Luckily, it's not a lingering heat, so if I pause between bites, I'm okay. This week there must be more kimchi because the farms delivered up all the ingredients as if giving an order.

  • 2 heads Escarole
  • 2 heads Romaine Lettuce
  • 2 heads Red Leaf Lettuce
  • 2 bunches Scallions
  • 2 bunches Beets (with greens)
  • 2 bunches Radishes (with greens?)
  • 2 bunches Red Chard
  • 2 bunches Kale
  • 2 bunches Baby (aww) Carrots (also with greens but having tried, I've given up on eating 'em)
  • 2 heads Cabbage
  • 1 bunch Scallions
  • 1/3 lb Spinach
  • 2 heads Lettuce (green)
  • 1 bunch Beets (with greens)
  • 1 bunch Oregano
  • 1/4 lb Garlic Scapes
  • 1 bunch Kale (dinosaur)
  • 2 Kohlrabi (purple, with greens (purples?))
  • 2 Carrots

My current favorite thing to do with kale (and I'm sure it would work with other greens as well), is to eat it raw and marinated. I wouldn't have believed raw kale could be that good until I had a similar dish at a friend's house, so if you're doubting, I suggest trying it. Here's my basic technique:

Raw Marinated Kale

  1. Shred or chop the kale into a bowl.
  2. Add 1/2-1 tsp sea salt (depending on how much kale there is and how much salt you like).
  3. I massage the salt into the kale to speed things up, but you can skip this.
  4. Whisk acid (3T) with olive oil (1T) along with a clove or two of fresh minced garlic and pour over kale. The acid can be any nice vinegar (I've been mostly using balsamic, but white balsamic worked, red wine, etc) or lemon juice, etc.
  5. Toss it all together and let it sit a few hours or overnight, or however long you can stand to wait. I pack it into a quart-sized take-out container for ease of fridging.
  6. Eat! Nomnom so good! Works well with lots of other stuff, too, so have fun.

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! )

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?

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).

surrealestate: (Sentient Broccoli)
Today there was horrible news on the farm share front that I'm not going to get into right now because I'm too distraught. I get way too emotionally invested in my produce. So for now, this is all about last week.
  • 1 lb red tomatoes
  • 2 lbs green tomatoes
  • 2 lbs apples
  • 1 bunch giant turnips
  • 4 green peppers
  • 2 bunches radishes
  • 2 cucumbers
  • 1 bunch mizuna
  • 1 bunch arugala
  • 1 bag baby lettuce
  • 1 bunch kale
  • 1 bunch lettuce
  • 8 oz mixed baby lettuce
  • 2.5 lb red peppers
  • 2.5 lb potatoes (I took purple)
  • 8 oz carrots
  • 1 winter squash (spaghetti)
  • 1 bulb garlic
  • 2 tomatoes (1 big, 1 small)
  • 1/2 peck apples

On the preservation front:
Canned: peach jam, slices peaches
Pickled: radishes
Fermented: confetti mix of shredded carrot, turnip, and beet
Froze: roasted tomato sauce
Dried: cantaloupe, honeydew, tomatoes, tomato powder, oregano, sage, chives, parsley, rosemary
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.
  • 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 )

    surrealestate: (Sentient Broccoli)
    Late summer and harvest really kicks into high gear! Meanwhile, Red Fire reports that they've already lost 1/4 of their (HUGE, so there's still plenty left) tomato crop to the Blight. Hopefully the rest will be safe, but I fear for future updates. Steve tells me his crop is still clear and hopefully it will stay that way.

    In urban homesteading news, my tomatoes are still thriving and we ate the first one of the season this weekend! If the Blight hit, it would absolutely break my heart and I really feel for the hundreds of farmers and thousands of home gardeners who have lost all or part of their crop. None of mine are from big box stores, but neither were the acres of fields lost by local farmers, of course, and I have no idea where the neighbors got their plants. The rest of the garden is also doing great.

    Late last week, with Mark's invaluable help, I started a half-bushel of cucumbers on their journey toward half-sour dill picklehood. Real, fermented, old-school pickles, which I will soon taste to see how they're doing. And for those who might be wondering, that's about 25 pounds, which is a LOT. I turned the ones that didn't make the cut into Sweet Swedish Refrigerator Pickles.

    Finally, I racked the hefeweizen onto blackberries (harvested from the backyard and frozen in earlier years, then thawed and pureed) and it is a lovely shade of purplish-pink. I also received my scores from the Sam Adams Long Shot contest. I submitted my dunkelweizen (Froggy's Slam Dunk) and I think I did pretty well: 34.5, which is on the high end of the "Very Good" category. Given the obvious flaw (I underfilled the bottles and it ended up a bit undercarbonated), I am very happy with that result, and judges' comments were generally quite positive. I've never entered a homebrew contest before so I don't really have anything else to go on. Seems okay to me, anyway. Maybe I'll scan and post the sheets.

    • 1 bunch spring onions
    • 1/2 bunch beets
    • 1 lb new potatoes
    • 1 summer squash
    • 1/2 bunch arugula
    • 1 cucumber
    • 1 mini red cabbage
    • 1/2 head bibb lettuce
    • 1/2 pound cauliflower
    • 1/2 bunch basil
    • 1/2 bunch scallions
    • 1/2 bunch yellow chard
    • 3 ears corn
    • 1/2 lb carrots
    • 1/2 head romaine lettuce
    • 1 tomato
    • 2 zucchinis
    • 1 cucumber
    • 1/2 bunch cilantro
    • 1/2 head cabbage
    • 1/2 pint blueberries
    • 1/2 small watermelon

    surrealestate: (Unbaked pie)
    Not all new skills provide a net benefit to one's life.

    I have discovered that I can make really amazingly good kettle corn at home quite easily. So can you. But that doesn't mean you should.

    Nor does it mean you should throw in a teaspoon or so of chili powder as a variation, as if merely sweet and salty weren't enough.

    Since I know one person will ask, I'll include my recipe.

    But behind a cut because really, we don't need this! )

    [Up-to-the-minute Squash Inventory: 7 Butternut, 7 Delicata, 4 Pumpkin]
    surrealestate: (Sentient Broccoli)
    Since I had a bunch of corn and squash from my farmshare (okay, still do), I search the archives for corn. I used the recipe [ profile] shrinkingmary scanned in here, but I'll mod/copy the recipe for records purposes.
    Recipe behind the cut, along with my notes )

    It was quite yummy and dead easy, but I strongly recommend multiplying the recipe and using a larger pan -- it's mostly corn and zucchini so it takes a bunch to feel filling. You'll want to eat a lot of this. :) I'd also add some chili powder next time to round out the flavor. A dollop of nutritional yeast sauce worked great on top. Finally, there is no need to dirty up a blender for the tofu -- just mash it with a fork.

    Picture behind the cut! )

    (Cross-posted with mods from [ profile] vegancooking)


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