CSA Farm Share 2009: Week 3

[surrealestate]

The lettuce is already dwindling: a mere 2.5 head total for me this week, though there are plenty of other leafy greens. It's been a great week for urban homesteading though. Activities have included starting new batches of both vanilla-chocolate porter and apfelwein, canning the best jam ever, and my very first kraut, which turned out amazing and inspired all sorts of additional cooking so that I could make a reuben for lunch, which was possibly the best sandwich I've ever made.

The kraut contained much of the previous haul: Napa cabbage, bok choy, collard greens, kohlrabi, hakurei turnips, beets, and carrots. I should really take a picture because it's so absurdly colorful. I am totally hooked and have already started a new batch with the Napa I got from C&A and this week's bok choy and mustard greens.

To avoid last week's confusion, I will be dividing the list: Parker, then Red Fire, then the RF fruit share, but be aware this is just *my* take-home, not the total, and of course many of the measurements are very fudge-y. This week, Parker was about twice as big as Red Fire.

• 1 head romaine lettuce
• 1 head red leaf lettuce
• 1 head chicory
• 1 pound sugar snap peas
• 1/2 bunch carrot
• 1/2 bunch hakurei turnips
• 1/2 bunch mustard greens
• 1/2 bunch chard
• 1 head broccoli
• 1 bunch arugula
• 1/2 head bok choi
  --
• 1/2 head green leaf lettuce
• 1 bunch dill
• 6 garlic scapes
• 2 hakurei turnips
• 1 lb summer squash (1 zucchini, 1 yellow)
• 1/2 bunch baby white onions
• 1/2 bunch purple kale
• 1/2 head broccoli
• 1 head cabbage
  --
• 1 pint strawberries

Comments

[thespian.livejournal.com]

out of curiousity...i think of a reuben as *such* a meat-filled sandwich. What do you use in it?

[surrealestate.livejournal.com]

Tempeh Reuben, baby! My brother's café's tempeh reuben was actually the first reuben I ever really loved, and mine was loosely based on the memory of that one, with help from assorted googling to figure out what to use. (And of course my kraut was a far cry from traditional sauerkraut, too, so really, I'm cheating on every ingredient. :)