surrealestate | Entries tagged with csa-2012

2 bunches Japanese Turnips (+greens)
2 bunches Baby Carrots
2 bunches Arugula
2 bunches Celery Root
2 bunches Leeks
2 Sugar Pumpkins
2 Buttercup Squash
2 Acorn Squash
=29#

Finally pick-up of the season. Field harvest will be in a few weeks, and then we'll be into the months of actually having space in the fridge. It's been a great share year and I'm amazed at how much I was able to preserve, given how hard it's been to manage to do any of that at all. My only real complaint is way too many green peppers. Looking forward to next year.

(That weight seems too low but it's too late to try again. The scale has a low battery so could be off.)

2 bunches Beets (+greens)
2 heads Cabbage
2 bunches Mustard Greens
2 bunches Celery Root
2 bunches Leeks
2 Sugar Pumpkins
2 Butternut Squash
2 bunches Parsnips
=34#

I could have sworn I posted this last week. I'm a doofus. And it's almost over. :(

I have a new batch of sauerkraut going and the other cabbage will probably make its way into soup because oh man, cabbage soup is awesome. Also made more butternut squash soup, and of course will have to do another celeriac soup because that was so f'in amazing. It's been a crazy week, though, so I haven't actually cooked that much, but most everything here keeps well, so that's okay.

Meanwhile, a picture of the kale chips I made last week: (Curly kale tends to be best for really holding the topping and looking cool, but honestly any kale turns out great. This was the Russian Red from last week's share.)

This month's food swap haul! More or less left to right:

Cranberry Relish
Orange Marmalade (more like nummy candied oranges)
Cranberry Orange Granola
Pancake Mix and Apple Cider Syrup
Rosemary Maple Syrup Granola
Gingered Carrot Chutney
Pluot Jam
Thyme Syrup
"Peaches in the Night"

And as long as I'm posting, here's me at the press:

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
=30#

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 SFGate.com. 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?)

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
=32#

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 )

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.

8 ears Corn
2 bunches Radishes
2 bunches Arugula
2 lbs Yellow Wax Beans
2 bunches Bouquet Lettuce
10 Cubanelle Peppers
2 Eggplant
10 lbs Tomatoes(!!)
=31#

Having put last week's tomatoes into Indian food and bruschetta, I made a big batch of straight-up roasted tomato sauce this time around. Or a small batch, since the yield is kinda tiny relative to beginning tomato mass, but whatever, it's good. Too swamped to write more.

Oops, forgot to post this last week.

12 ears Corn
2 bunches Japanese Turnips (+greens)
2 heads Cabbage
2 lbs Zucchini
2 bunches Mizuna
6 Bell Peppers
2 Eggplant
6 lbs Tomatoes
=38#

I also picked up a friend's share from a different farm, traded some of what I got with someone else from a third farm, and between everything was a bit overwhelmed. But the total variety was amazing and I cooked a ton of Indian food this week (thank you Manjula!) including one night of chola (chana masala) with spinach, aloo masala with cabbage, green beans and peas (subji), and baingan bharta. Then the next night there were leftovers of the latter two along with new batches of the first two (except with chard), as well as rava dosa. Nom nom nom.

The weekend before that was (among other things) the Jimmy Fund Walk (which was great and perhaps next year I'll be more on the ball about making a team ) and another food swap. This time I brought corn salsa and cranberry sauce as well as more strawberry balsamic jam. I came home with (picture behind the cut) chocolate cherry peanut butter, peach crystalized ginger jam, pumpkin butter, boba's granola (and more of it behind), green tomato and husk cherry chutney, preserved lemons, whole grain mustard, and raspberry jam.

( A fuzzy picture of jars )

24 ears Corn
2 bunches Radishes
2 heads Broccoli
6 small Zucchini
2 bunches Mustard Greens
2 bunches Arugula
6 lbs Tomatoes
2 bags Baby Salad Greens
=42#

This week I had to pick up by car because that's just too much to lug. Worked out, though, since a neighbor wanted me to pick up a box of tomatoes and kept Tadpole company while I did that. Yay for serendipity!

Last night, I canned ten jars of corn salsa. Good stuff, and I have the ingredients for another batch. Well, almost -- I need to get more apple cider vinegar and I think jars. Every year, I have fewer jars because of all the gifting and swapping, but I forget that I need to buy more because when there are empties around it always *seems* like so many.

And I am a mere $47.50 from my fundraising minimum. Want me to stop mentioning it? Donate Here! :)

In the interest of full disclosure, I feel I should mention that due to foot issues (plantar fasciitis that I'm trying to reign in), there is no way I can safely do the full Walk. They offer alternate starting points, so I have decided to do the five-mile route, which also means Tadpole and DD may be able to join me, which is awesome. I still feel strongly about doing it, and Zoe's dad is sending me a Team Zoe t-shirt for me to wear that day. It also happens that it will be the day before Zoe's "tipping point". Do not follow that link unless you're in a place where it's okay to tear up.

And also an important shill!

12 ears Corn
2 bunches Radishes
4 Eggplants
2 lbs Zucchini
2 lbs Green Beans
4 bunches Arugula
6 lbs Tomatoes
10 Cubanelle Peppers
=32#

Phew! I made a third big batch of roasted eggplant-tomato sauce (aka Awesomesauce) which totally lived up to its name. I took some shortcuts with the second batch that made it good, but not OMG-HOW-CAN-THIS-BE-THIS-GOOD great, so it was useful to find what worked, too. Also canned five jars of Dilly Beans and nine jars of Corn Salsa.

I have also been horribly remiss in not talking about the upcoming Jimmy Fund Walk next Sunday. When I signed up back in April, I had grand plans to grow a team and raise lots of money through cool events, but it sort of fell by the wayside and now not only am I nowhere near my initial fundraising goal, but I haven't even hit the minimum required number yet, which is only $300, but I'm just $75 away! It's a great organization, so if you* have a few bucks, I'd appreciate the donation: Thank you!

(If anyone wants to walk it, you're also welcome to join the team.)

*Except the 'wabbit, who already donated twice and should give someone else a chance. *smooch* :)

12 ears Corn
10 Hungarian Hot Peppers
4 Eggplants
2 lbs Zucchini
2 lbs Potatoes
4 lbs Peaches
6 lbs Tomatoes
10 St Nick Peppers
=36#

I made another big batch of roasted eggplant & tomato sauce (which, btw, was AMAZING on pizza). Last week I also did some canning: summer squash relish and ginger bourbon peaches. The syrup from the peaches has been making amazing sodas since then. Nomnomnom. The blueberry shrub I made (using the whole berry, no straining, yay!) is also f'in yum.

In other food news, I also made chocolate syrup (as well as cookie-pi) for Pi-Con. As you may know, making chocolate syrup is absurdly simple and the result is so good. Give it a try.

And since I've been so slackful about posting and haven't mentioned the food swap, I'll mention it here. I went to a fabulous food swap! I traded away assorted homemade goodies of mine for those made by others.

More or less left-to-right, I got sourdough starter, sourdough bread, red currant shrub, fennel & onion jam, sweet pickles cherries, tamarind balls, ginger tamarind balls, "creamsicle" (aka orange-vanilla) syrup, bagels, and blueberry hot sauce. Everything I brought was over-subscribed, which was also a nice feeling. I can't wait to do this again. Meanwhile, if anyone who does their own food things (doesn't have to be canned -- fresh, frozen, whatever is fine, too) wants to do any private swaps, let me know.

( Picture behind the cut )

2 bunches Yellow Carrots
2 heads Red Cabbage
2 heads Green Cabbage
2 Passport Melons
2 Eggplants
2 lbs Summer Squash
2 lbs Red Potatoes
4 lbs Peaches
6 lbs Tomatoes
6 King Arthur Peppers
=40#

Yes, that's FORTY pounds. Maneuvering it all home was an adventure. I've already made a big batch of roasted eggplant tomato sauce to freeze and also chopped and froze a bunch of the peppers. Much and more to do....

This is last week's, as I just realized I never posted it.

2 bunches Japanese Turnips (+greens)
2 bunches Red Onions
2 bunches Basil
2 bunches Raab
2 bunches Beets (+green)
2 lbs Zucchini
2 lbs Potatoes
4 lbs Peaches
=23#

2 bunches Japanese Turnips (+greens)
4 Cucumbers (of unusual size)
2 bunches Dill
2 bunches Sweet Onions
2 heads Red Cabbage
2 bunches Carrots
2 lbs New Potatoes
4 lbs Peaches
=23#

Today [or rather Sunday when I wrote this bit] we used a lot of the share veggies making:
= Tofu scramble (with CSA carrots, turnip greens, onions, went into breakfast burritos along with beans, avocado, and salsa)
= Home fries (CSA potatoes, onions)
= Dill dip (CSA dill)
= Cucumber salad (CSA cukes, onions, dill)
= Red cabbage slaw (CSA cabbage, onions, carrots)
= Dill pickle relish, canned 6 half-pints plus another pint to the fridge (CSA cukes, onions, dill)

Also, these are pretty much the best peaches ever. Insanely good. Tadpole loves them, too, so anytime I eat one I have to share, and when we finish the first he always asks for more.

2 bunches Basil
6 Cucumbers (of unusual size)
2 bunches Beets (+greens)
2 bunches Red Spring Onions
2 heads Cabbage
2 bunches Mizuna
2 lbs New Red Potatoes
2 lbs Summer Squash
=26#

For the record, this is what my farmer calls a disappointing share. No, I don't know, either. But he says he'll make it up to us with peaches next week, so I'm not gonna argue. I think he feels guilty that tomatoes aren't in yet.

Yesterday's mini flurry of prep included kale spa day (aka massaged kale salad *eyeroll*) which included last week's kale and some of this week's red onions, vindaloo curry, which included last week's cauliflower and this week's potatoes, and washed&froze beet greens for breakfast smoothies.

An appealing (to me) preparation of mizuna continues to elude me, however, and rather than experiment with these lovely bunches, I would be happy to trade them for something else. Anyone interested? It's pretty and a delicacy, but apparently not to my tastes just yet.

2 bunches Carrots
2 lbs Fava Beans
2 bunches Chioggia Beets (+greens)
2 bunches Walla Walla Spring Onions
2 heads Cauliflower
2 bunches Red Russian Kale
2 lbs Green Beans
2 lbs Zucchini
=23#

I am still nowhere close to being sick of my shredded beet/carrot/etc salad, and it's especially nice in hot weather, so I see more of that coming. I also predict another round of Manjula's green beans & peas with bonus fava. I roasted last week's cipollini onions in wine/balsamic/soysauce which was so darn good I may have to do something similar with the walla wallas. (How I love the little convection toaster oven tucked into the pantry!)

Monday night, I made the traditional night-before-farmshare OMG-use-up-last-week's-share meal: braised purple cauliflower and carrots with fava beans, beet greens, and caramelized fennel. (Served over brown rice.) It was so good! Especially so given that I went into it with no plan other than to use up the veggies in question. And I came up with a fennel preparation I really like, so extra win.

More yummies this week:

2 bunches Carrots
2 lbs Fava Beans
2 bunches Beets (+greens)
2 bunches Cipollini Spring Onions
2 bunches Broccoli
2 bunches Basil
2 lbs Green Beans
2 bunches Bok Choy
=22#

Must make some of Manjula's string beans!

Slightly overwhelming share this week in its awesomeness. Too many wonderful possible things to make! And combined with a too-busy week that means so far I've barely used any of it besides some salad and putting beet greens in my breakfast smoothies. Gotta make the Kale Chips of Awesomeness (which are distinguished from the basic ooil & salt kind, really no comparison).

So hard, though. I mean, do I make a cabbage salad or sauerkraut? Decisions... Need to shred up the beets and carrots at least.

2 bunches Carrots
2 heads Cauliflower
2 lbs Fava Beans
2 bunches Yellow Beets (+greens)
2 bunches Curly Kale
2 bunches Red Leaf Lettuce
2 bunches Fennel
2 heads Cabbage
=22#

2 bunches Japanese Turnips (+Greens)
2 bunches Yellow Carrots
2 bunches Yellow Chard
1 lb Sugar Snap Peas
2 bunches Collards
2 bunches Kohlrabi (+Greens)
2 bunches Broccoli
2 bunches Beets (+Greens)
=23#

Eagle-eyed readers will observe that up there are 10 sets of greens. Phew! Last night I used the chard in a slightly modified recipe from preraphaelite which was yummy. Planning on beet/carrot/kohlrabi shredded salad (as described here. Yay veggies!

2 bunches Red Russian Kale
1 lb Sugar Snap Peas
2 bunches Red Chard
2 bunches Red Bok Choy
2 bunches Raab
2 bunches Chioggia Beets
2 bunches Carrots
2 bunched Fennel
=18.5#

Phew, this is a big share! Given how well the grilling worked last week plus how hot it is, I'm planning to once again do a miso glaze for the boy choy, fennel, and carrots tonight. Some of the chard went on a pizza last night (had to get that made before the heat wave) and I need to decide if I will make the kale chips of awesomeness. (RRK is not the best type for them, but they're never bad. :) We've all been munching on the snap peas raw, of course, and I'm thinking shredded beet salad for the chioggias. ETA: The grilling happened as planned (more or less -- the tank ran dry in the middle and I had to swap it out which resulted in some uneven, but still yummy, results) but I also ended up making a massaged kale salad with avocado, carrots, beets, and sunflower seeds. Nomnomnom.

2 bunches Cilantro
2 bunches Japanese Turnips (with hefty greens)
2 bunches Baby Carrots
2 bunches Baby Bok Choy (8 heads total)
2 heads Red Leaf Lettuce
2 bunches Pea Tendrils
2 bunches Chard
2 bunches Arugula
=??#

D'oh, forgot to weigh it! Ah well. It's a lot, anyway! Last night, I made awesome mashed turnips and a very nice carrot-bokchoy slaw (also used stuff from

ceelove's garden). Tonight will also be salad (of course) and I plan to grill the remaining bok choy as well as some asparagus we have from a few days ago. As always, feel free to make an offer if you see something you'd prefer to something you got in your own share. (I may not accept, but I'm open to being asked.) And on that note, does anyone want cilantro?

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Entries tagged with csa-2012

CSA Farm Share 2012: Week 20

CSA Farm Share 2012: Week 19

CSA Farm Share 2012: Week 18

CSA Farm Share 2012: Week 17

CSA Farm Share 2012: Week 16

CSA Farm Share 2012: Week 15

CSA Farm Share 2012: Week 14

CSA Farm Share 2012: Week 13

CSA Farm Share 2012: Week 12

CSA Farm Share 2012: Week 11

CSA Farm Share 2012: Week 10

CSA Farm Share 2012: Week 9

CSA Farm Share 2012: Week 8

CSA Farm Share 2012: Week 7

CSA Farm Share 2012: Week 6

CSA Farm Share 2012: Week 5

CSA Farm Share 2012: Week 4

CSA Farm Share 2012: Week 3

CSA Farm Share 2012: Week 2

CSA Farm Share 2012: Week 1!!!