surrealestate | Entries tagged with csa-2013

Farm share season is over and now it's cold. It wasn't cold on Saturday, though, which was pretty amazing and we spent the day outside. Then yesterday, I made kaddo because it was perfect weather for the oven to be on for many hours. Which reminds me that the leftover syrup is in the freezer for the oil to solidify for easier removal and I should go deal with that.

Also made two quarts of pickled beets last week, which was a nice way to use up most of the beets. Then DD figured out how to cool rabe so it's yummy. Woohoo!

I want to make another apple crisp with almond topping, except we do such a good job of eating the share apples, I may have to go out and buy more. Definitely doing celery root soup, because it's too delicious not to.

2 bunches Beets
2 bunches Arugula
2 bunches Rabe
2 bunches Celery Root
2 bunches Fennel
2 Butternut Squash
4 lbs Parsnips
6 lbs Mutsu Apples
= 32#

[Up-to-the-minute squash count: 7]

Still in denial about the end of farm share season. And also reminded that I never got the radishes to

beowabbit but I will get them to you tomorrow!

I made pumpkin soup, roasted acorn squash for eating and for pizza, caramelized fennel that also went on pizza, a great apple crisp that also used the almond gunk leftover from making almond milk, and I can't remember what else. This will definitely be a soup week -- lentil vegetable is in progress right now.

2 bunches Beets (+Greens)
2 bunches Carrots
2 bunches Leeks
2 bunches Radishes
2 bunches Russian Kale
20 assorted (mostly I took St Nick) Peppers
2 Butternut Squash
6 lbs Cameo Apples
= 32#

[Up-to-the-minute squash count: 8]

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]

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]

Finding out what was in this week's share literally made me squee. I may be too into my vegetables.

Lots of fooding lately, even since Monday's post, including mashed turnips with greens, Thai curry, bruschetta, another big mess of roasted tomato sauce, caramelized onions, pizza, and a Manzana chili verde, which I'd never even heard of before.

This week's ingredients definitely call for soup, though the weather hasn't really cooperated. I also want to bring back the cassoulet and need to figure out who to have over for it, since it's not something that keeps very well as leftovers. Some of our favorite people are on an extended trip and it's been a little challenging dealing with that, since normally we see them at least four times a week, often more. But we got a message from them early morning yesterday that the key mission has been accomplished so that's uplifting.

2 bunches Beets (+Greens)
6 lbs Cortland Apples
2 bunches Scarlet Nantes Carrots
2 bunches Parsnips
2 bunches Leeks
2 Butternut Squash
2 lbs Kentucky Wonder Beans
2 lbs Cranberry Beans
= 26.5#

Oops, forgot to hit Post. This is from last week. There has been lots of yum including more zucchini noodles. This time, I went more traditional with a curry peanut sauce. Good stuff. Made a bunch of refrigerator pickles with last week's cucumbers (sorry, I was lazy). The extra box of tomatoes was made into much roasted sauce, some of which went to ushering in pizza baking season. So it's not *all* bad when it gets a little cooler.

Made a glorious celery root soup. I hope we get more so I can make more. Finally got around to freezing some of the pepper excess, too, which is nice to have for the off season, when peppers are surprisingly expensive. I need to freeze the celery tops, too -- perfect for soup!

I still have almost all the turnips left. They keep for a while so there's no pressure, and I didn't feel particularly inspired. But I'll make some mashed turnips soon if nothing more interesting comes to mind.

Apples continue to get et with glee, and last night I made apples & honey muffins, which turned out great. There will certainly be more of those.

4 Zucchini
4 lbs Purple-Top Turnips
8 ears Corn
6 lbs Cortland Apples
2 bunches Rabe
2 Celery Root (+Celery tops!)
2 lbs Kentucky Wonder Beans
12 Peppers
= 35#

Between these apples, going apple picking, and a friend going apple picking and giving us half their haul (they went for the experience, not so much the apples :), we had a lot of apples! But we've been eating them like crazy so they were mostly gone even before I did a big apple crisp and a pile of dried apples. I may have to acquire more.

I traded one cilantro for two ears of corn and an eggplant, which seemed like a good deal to me and made the other guy happy, so yay. (I said I'd trade it for anything and that was his offer.)

Also got a box of tomatoes yesterday so much roasting will shortly commence.

4 lbs Tomatoes
6 lbs Mac Apples
10 ears Corn
2 lbs Romano Beans
16 pickling Cucumbers
2 bunches Cilantro
12 assorted Peppers (I took mostly Poblano and St Nick)
6 Asian Eggplant
= 29#

So much stuff! I made and canned a bunch of corn salsa, since pretty much all the ingredients were in the share. (Last week's summer squash turned into relish and some of the beans into dilly beans. Yay for canning!) Of course more bruschetta. Haven't decided about the tomatillos yet.

Meanwhile (also using last week's), I made another triple batch of Zucchini Basil Soup (that stuff just hasn't stopped being awesome), but decided to do something different with the rest and made Zucchini Pasta with an improvised nummy sauce. No grain here, these noodles are just julienned zucchini, but somehow it turns out delicious. All raw, too. I brought it to the Hav for the Yom Kippur break-fast and it disappeared pretty quickly. Shockingly, I actually want more zucchini.

( Noodly Goodness )

6 lbs Tomatoes
4 lbs Peaches
2 lbs Turnips
2 pints Tomatillos
4 Zucchini
6 Cucumbers
16 ears Corn
8 Assorted Peppers
= 39#

For Rosh HaShana last night I recapped the miso-glazed eggplant, Szechuan green beans with tofu, and brown rice. Then we munched on apples we picked this weekend paired with honey from a friend's backyard hives. HaMotzi was over French bread. Y'know, the traditional yontov meal.

Also made more of the zucchini basil soup and was once again amazed by how good it is. Just delivered some to the neighbors who just had a baby, thus accomplishing an out-of-the-house errand while the little guy napped. Woohoo!

Happy New Year!

2 bunches Chard
4 Zucchini
4 Summer Squash
4 Cucumbers
10 Peppers (assorted)
6 Asian Eggplant
2 lbs Beans
4 lbs Peaches
6 lbs Tomatoes
= 35#

I am amused at how much heavier the share is than Tadpole.

Yay tomatoes!! This week, I might be willing to forego simply eating them all and perhaps make some sauce. But we'll see. Last night I was feeling stuck about no ready-to-eat food in the house and considered ordering out, but I looked at the list and quickly whipped up a meal of miso-glazed Japanese eggplant and Szechuan green beans & tofu. Definite keepers. Really wish I had more time to can.

Week 11

6 lbs Tomatoes
6 lbs Peaches
6 Cucumbers
2 bunches Radishes
2 bunches Arugula
6 Japanese Eggplant
8 Cubanelle Peppers
2 lbs Green Bean
= 36#

Week 10

6 Peppers
8 ears Corn
4 lbs Potatoes
4 lbs Tomatoes
2 bunches Turnip Greens
2 bunches Parsley
2 bunches Carrots
4 lbs Peaches
= 29#

Just to get an idea of the abundance of this, the carrots alone, after the tops were removed, weighs 3.3 lbs. I love carrots, so this is awesome. The potato inspiration finally hit and between the weeks of them (which I mostly hadn't used yet aside from in curries), I made masala dosa at home, then a big batch of the aloo masala for a potluck cook-out, then pot pies to freeze, and the rest became home fries alongside breakfast wraps that included a tofu scramble with some of the other veggies. Nom, I say.

So far, the tomatoes are strictly bruschetta and sandwiches. Pretty sure this is always the time of year when I say I won't make sauce because I'm too busy eating them. Then eventually the huge quantities come in and I decide sure, let's make some sauce. Gotta decide when to grab a case. Also wondering if the corn hauls are going to up to their usual absurd numbers, and if so, should I make more corn salsa. It's nice to see my preserved stashes dwindle, but it makes me want to make more!

2 bunch Carrots (greens removed)
2 bunch Red Chard
4 lbs New Potatoes
6 Peppers
2 lbs Onions
8 ears Corn
4 lbs Peaches
4 lbs Tomatoes
= 30 #

Corn and tomatoes and peaches, oh my! I can hardly believe how yummy everything is. Of course, with a ~3-foot cherry tomato fiend in the house, I don't get to eat many of those, but he does allow me some peaches, for which I am grateful.

Stir fries and thai curries have abounded these past weeks and will continue to do so. This week I also went back to the basics with my marinated raw kale salad. So good, so simple. Not sure what to do with SO MUCH parsley, though. The herb garden has an abundance as well, so really, just lots of parsley.

After we'd eaten as many plums as we could before getting distracted by peaches, the remainder of last week's plums went into canned low-sugar plum jam.... Seven half-pints plus another almost-pint for the fridge. Kind of insane. But so tart and delicious!

2 bunches Red Russian Kale
2 bunches Parsley
2 bunches Baby Bok Choy
2 heads Cabbage
4 lbs New Potatoes
2 bunches Yellow Carrots
2 boxes Cherry Tomatoes
8 ears Corn
4 lbs Peaches
= 28#

It's possible I get a little over excited about my farm share, but I don't care, because it's awesome! This week was like whoa. Given the squash/cuke choice, I decided to go with zukes because I want more of that soup. There was push for more cucumber soup, too, but we still had a bit in the fridge, so I thought it was zuke's turn. I suppose I could have gone with 2 zukes and 5 cukes, but seriously, I love that soup, plus another baby just arrived, so I will no doubt be delivering some soon.

I could do more kimchi, too, but I think I will end up making some stir fries. Also beet-carrot salad since I saved last week's beets on the assumption that there would be more carrots, woohoo! More kale chips? Will see.

And the plums! What to do… Tadpole ate at least eight of them yesterday (I lost count) but there are dozens and dozens. I feel like I ought to can some. Sort sort of plum jam, perhaps? Maybe also popsicles. Ideas welcome.

2 bunches Japanese Turnips
2 bunches Baby Bok Choy
2 bunches Tuscan Kale
2 bunches Carrots
2 bunches Onions
4 Squash/Zucchini or 10 Pickling Cukes (I took zucchini)
4 lbs New Potatoes
2 Bunches Basil
6 lbs Plums
= 30.8# (whew)

Left this sitting in a tab by accident. In a fit of immediate productivity, by Wednesday I'd already made a giant batch of zucchini-basil soup, a stir fry, and a carrot-beet salad. Plus almond milk, but that had nothing to do with the share. I think from now on, our milk will be homemade. And I didn't even need a nut milk bag! (heheh)

I've been minority obsessed with cold summer soups to the tune of several gallons and counting. I'll be honest and say I didn't think I'd even like the cucumber one (because come one, a soup made of cucumbers?) but I'm glad I made it anyway cuz it was awesome. Plus I've been able to bestow them upon friends who've recently (re)spawned and they've appreciated food that can be eaten straight out of the fridge (and one-handed in a mug if need be). Also canned more dilly beans.

Just got back from a weekend in Brooklyn which made me miss being right by great beaches and Jess (who also enjoyed the soup).

2 heads Cabbage
2 bunches Chioggia Beets (with Greens)
2 bunches Chard
2 lbs New Potatoes
4 Cucumbers
4 Squash
2 lbs Kentucky Wonder Beans
2 bunches Cippolini Onions
= 22.8#

What to make what to make! I think some proper fermented pickles are in order, and if I'm up for it, maybe some canned vinegar pickles, too. Because, well, that's a lot of cukes. I made a huge batch of the awesome squash-basil soup with last week's zucchini and was thinking I might make more this week, but this week's are small yellow summer squash. I can't believe I'm now lamenting a lack of zucchini! This is why I love having a farm share.

Last week's kale turned into nummy chips, maybe this week's will, too. I also canned a half-dozen jars of dilly beans and I guess I could do more with the Kentucky Wonders. I think I definitely want to make some pesto, anyway.

2 bunches Carrots
2 bunches Red Russian Kale
2 bunches Arugula
2 bunches Basil
4 Summer Squash
2 lbs Kentucky Wonder Beans
20 Pickling Cukes (!!)
2 lbs New Red Potatoes
= 27#

This one was a challenge to lug home, not to mention get into the fridge. I didn't take the largest zukes, but makes I will grab one next time just for a photo op. The other day I made an f'in amazing squash & basil soup with last week's Cousa and I will almost certainly make more with this week's squash. Maybe use it all and freeze a bunch. I love finding uses for the veggies I'm not generally a big fan of.

Speaking of which, the fennel will join its predecessors in being caramelized. I don't use the fennel tops though. I know they are usable, but we just don't like the flavor. For future reference, is there anyone nearby who would like them?

Last week I wanted to make the Kale Chips of Awesomeness (there must be some way to distinguish them from basically plain roasted kale pieces) but ended up throwing all the greens into my Greens & Peanut Stew. Maybe chips this week.

The green beans call out to be dilly (which makes me sad that I never did get any dill into my herb garden… anyone know a good place to look for a plant now? I can go with dillseeds for now, anyway) but I'll have to see if I'm up to canning.

Also, can a person or two comment here? Just to remind me that someone is seeing these? :)

2 bunches Chioggia Beets (w/ Greens)
2 bunches Yellow Carrots
2 bunches Fennel
2 bunches Kale
4 heads Broccoli
4 Zucchini of Unusual Size
2 lbs Fava Beans
2 lbs Green Beans
4 Cucumbers
= 30#

Made today:

* My Peanut-Butter-Greens Stew with lots of farm share veggies: greens (all of the kale, beet greens, and kohlrabi greens), carrots, scallions, and, making a special appearance out of the freezer from previous harvests, jalapeños and pumpkin.

* Brown rice (on which to lay aforementioned greens)

* Rhubarb-Strawberry Ice Cream, which mostly went into popsicle molds.

* Rhubarb-Ginger Oat Squares

It's a shame we ended up missed both of today's potluck events (and everything else we were invited to, sorry).

And I still have pounds of rhubarb in the freezer. I will be making another batch of the ice cream for a gathering next week.

Plus we found the good bourbon! Anyone want the bottle of cheap stuff I never should have bought?

And onto the haul!

2 bunches Beets (plus Greens)
2 bunches Carrots
2 lbs Sugar Snap Peas
2 bunches Kohlrabi (plus Greens)
2 bunches Mizuna
2 bunches Red Russian Kale
4 Cousa Squash
2 bunches Cippolini Spring Onions
= 22#

Farm share season has begun! Actually, it began a couple of weeks ago but I've been too excited to get around to posted. Yay veggies!!! So many different sorts of nummy salads have happened and will continue to happen.

There is sauerkraut and kimchi in progress.

Week 1

2 heads Red Leaf Lettuce
2 head Romaine Lettuce
2 bunches Purple Scallions
2 heads Napa Cabbage
2 bunches Swiss Chard
2 bunches Fennel
2 bunches Carrots
2 bunches Beets (with Greens)
[I removed or trimmed the tops from the carrots, fennel, and scallions before weighing.]
= 22#

Week 2

2 bunches Red Chard
2 bunches Pak Choi
2 heads Cabbage
2 heads Bibb Lettuce
2 bunches French Breakfast Radishes
2 bunches Chioggia Beets (with Greens)
2 bunches Carrots
2 lbs Sugar Snap Peas
=23#

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CSA Farm Share 2013: Week 20
CSA Farm Share 2013: Week 19
CSA Farm Share 2013: Week 18
CSA Farm Share 2013: Week 17
CSA Farm Share 2013: Week 16
CSA Farm Share 2013: Week 15
CSA Farm Share 2013: Week 14
CSA Farm Share 2013: Week 13
CSA Farm Share 2013: Week 12
CSA Farm Share 2013: Week 10 & 11
CSA Farm Share 2013: Week 9
CSA Farm Share 2013: Week 8
CSA Farm Share 2013: Week 7
CSA Farm Share 2013: Week 6
CSA Farm Share 2013: Week 5
CSA Farm Share 2013: Week 4
CSA Farm Share 2013: Week 3
CSA Farm Share 2013: Weeks 1 & 2

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Entries tagged with csa-2013

CSA Farm Share 2013: Week 20

CSA Farm Share 2013: Week 19

CSA Farm Share 2013: Week 18

CSA Farm Share 2013: Week 17

CSA Farm Share 2013: Week 16

CSA Farm Share 2013: Week 15

CSA Farm Share 2013: Week 14

CSA Farm Share 2013: Week 13

CSA Farm Share 2013: Week 12

CSA Farm Share 2013: Week 10 & 11

CSA Farm Share 2013: Week 9

CSA Farm Share 2013: Week 8

CSA Farm Share 2013: Week 7

CSA Farm Share 2013: Week 6

CSA Farm Share 2013: Week 5

CSA Farm Share 2013: Week 4

CSA Farm Share 2013: Week 3

CSA Farm Share 2013: Weeks 1 & 2