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4th January 2017

1:13pm: thinking back to the season before, looking back through the cracks in the door
This was awhile ago. I've forgotten much of what I did.

PS: fuck 2016.

CSA Winter Share 1:

1 package frozen tomato paste
1 bunch broccoli
1 bunch kale
1 butternut squash
2 lbs. potatoes
2 lbs. sweet potatoes
2 lbs. beets
2 lbs. carrots
2 lbs. onions

Uhhhhhhhh. The potatoes mostly got sliced thin and served with eggs for breakfast and lunch. The butternut squash sat around for a long time. Don't remember what else happened with what. It was a long time ago.

Actually, hm, I definitely made some kielbasa soup around this time, probably with this tomato paste. But I have no record of obtaining cabbage, and that definitely had cabbage in it (along with potato, onion, carrot, garlic, the usual). Maybe we got one instead of the kale. I'll choose to believe that for ease of write-up.

CSA Winter Share 2:
1 package frozen tomato paste
1 package frozen broccoli
2 heads garlic
2 leeks
1 butternut squash
2 lbs. potatoes
2 lbs. carrots
.5 lbs braising mix
1 bunch turnips

The frozen stuff is still in our freezer (and will be very useful in February!) The butternut squash... sat around like last time. After a long history of getting the biggest butternuts I could handle, this time we realized we couldn't handle very much and I got a tiny one.

The braising mix ended up in pasta with canned plum tomatoes. I probably made omelets with the leeks. This was not a very exciting two weeks, cookery-wise: I was mostly occupied with being sick and/or being in NJ.

CSA Winter Share 3:

1 package frozen kale
1 package frozen tomato paste
1 package frozen green beans
2 lbs. 4 lbs. potatoes
2 lbs. carrots
2 lbs. beets
1 butternut squash
2 heads garlic

Did my winter shift and took the opportunity to buy some extra potatoes, since they keep and are always good for making hash browns. Also finally got around to using the two older butternuts, making a soup that also included carrots, sweet potatoes and onions not from the farmshare, garlic, chicken stock, the turnips from last time, herbs and spices. That was certainly the biggest thing I did. (Well, I also made the Xmas ham when I was in NJ and brought some as leftovers to be eaten with potatoes and green beans, but biggest use of farmshare veggies.)
Current Mood: discontent

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5th November 2016

10:39am: we are of the earth, to her we do return
CSA Week 20:
1 lb. tomatoes
1 lb. onions
2 poblano peppers
2 sweet peppers
1 bunch radish
1 pound beets
1 pound potatoes
1 cabbage
1 butternut squash
.5 lbs mesculun mix

Uhh shouldnt've waited so long to write this up. IIRC I actually cooked very little this week and most of the stuff got diverted to future weeks (those radishes ended up in a fried rice of some sort eventually, I do remember); I often end up using potatoes to make hash browns, often with onion and peppers, always with scrambled eggs– not a notable creative meal but let's put it here since it probably deserves mention someday.

CSA Week 21:
1 lb. onions
2 poblano peppers
1 bunch turnips
1 head broccoli
1.5 lbs carrots
.5 lbs spinach
.5 lbs mesclun mix
1 butternut squash

Probably the best thing with this stuff was an ersatz ramen that used the turnips and broccoli, pairing it with soba noodles, chicken stock, various herbs and spices (ginger, soy, sriracha, star anise), and a boiled egg.

CSA Week 22:
1 head broccoli
2 heads garlic
1 giant golden beet
1 head lettuce
1 bunch radishes
1 butternut squash
.5 lbs spinach
1.5 lbs sweet potatoes

The spinach got used in that spinach-feta-orzo thing I often make in warmer months; also of note was a butternut squash soup that almost completely used the fruits of previous weeks (such as onion, all the sweet potatoes and many of the garlics, also the actual squash itself was from a previous week as we're working through them slowly... oh and it was topped with squash seeds roasted from an older squash too).

That's it for the regular season! We still have a couple cloves of garlic and that giant golden beet sitting in our fridge. Winter share (with larger, but more infrequent hauls) starts today.
Current Mood: nervous

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12th October 2016

3:40pm: god made us number one cause he loves us the best
CSA Week 17:

1 pound tomatoes
1 head lettuce
3 ears corn
2 4 hot peppers
1 pound beets
1 2 pounds potatoes
1 head 2 heads fennel
1 delicata squash

1 carton (a pint? less?) concord grapes
3 pears

Extra stuff this week! It was my shift, and I took the advantage to buy some of the leftovers, including fruit. Honestly the presence of the fruit (which only happens when I work a late shift, i.e. no more than twice a season and usually just once) was the highlight here, with the runner up being using lots of fennel in lots of different things, probably the most interesting of those things being a salad (yes really!) with lettuce, fennel, shrimp and a pepper-lime-fennel frond vinaigrette.

CSA Week 18:
1 bunch turnips
1 pound tomatoes
2 hot peppers
1 eggplant
3 ears corn
1 pound beets
1 pound potatoes
1 leek
1 bunch arugula
1 delicata squash

Lotsa stuff this week! Probably the most generous haul of the season once all is said and done (and yet it was still supplemented with purchase of onion and garlic, b/c those things are important). And I made a lot of things worth noting with it: another eggplant parm; a potato leek soup that used previous weeks' carrots and fennel and even some of the dill from way back (surprised it lasted so long!) in addition to herbs and spices and various such things. Don't remember all the details but it worked out well.

Oh, and borscht! Not the white Easter borscht I grew up with, but something more recognizable to most folks as BEETS LOTS OF BEETS, two weeks worth. Said borscht also featured sausage, carrot, onion, garlic, dill (the last of the dill! Lots of it!), caraway, probably a couple other things.

CSA Week 19:
1 pound tomatoes
1.5 pounds sweet potatoes
3 ears corn
2 hot peppers
1 bunch swiss chard
1 acorn squash
1 pound red onions
1 pound carrots
2 heads garlic

The winner here was me finally getting around to using the old delicate squash, and stuffing it with a mix of sausage, swiss chard, onion, parmesan, breadcrumbs, and a touch of hot pepper. A classic thing I tend to make a lot whenever we get delicatas.
Current Mood: cold

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21st September 2016

2:35pm: who denies his urge to break and run
CSA Week 13:
1.5 pounds field tomatoes
1 pint Juliet tomatoes
3 ears corn
1 head garlic
1 cantaloupe
1 head lettuce
2 cucumbers

Uhh... this was a long time ago and I forget what I made this week. It was a small/unexciting haul, relatively speaking. I'm sure I used the tomatoes for a homemade pasta sauce, what else do I use tomatoes for.

CSA Week 14:
1.5 pounds Heirloom tomatoes
.75 pounds Haricots verts
1 pound Mild onions
1 head red cabbage
3 ears corn
1 bunch cilantro
1 sunshine squash

The sunshine squash is actually still sitting on my counter, gonna turn it into soup soon (it's beautiful bright orange but is not actually the tastiest of squashes). The green beans got thrown into pasta alfredo; the cilantro and tomatoes and some onion were used to make pico de gallo whose best use was probably to top an omelet with chorizo bits (that also had onion and cilantro in it, too). I vaguely remember that being tasty.

CSA Week 15:
2 pounds Heirloom tomatoes
1 GIANTS leek
1 bunch kale
1 pound carrots
3 ears corn
1 bunch dill
1 mini watermelon

Most exciting thing of course was the GIANT leek. I used some of it in an omelet, and the bulk of it was carmelized/braised with some garlic in a pan with tuna steaks and various other things (soy, ginger, salt, pepper, dill, lime) and served with corn on the side.

CSA Week 16:
1 pint juliet tomatoes
1 bunch radishes
1 pound carrots
1 pound onions
3 ears corn
1 pound beets
1 pound potatoes
1 acorn squash

This was a weird week for cooking, lots of stuff left over from the week before and a lot of stuff still to be used. Probably the biggest thing I made was a giant stash of shrimp fried rice, which used up some (but not all!) of the carrots, onions, radishes, old garlic, and old red cabbage (which I really ought to finish soon). With the usual seasoning (and some unusual seasonings- hot sauce and caraway).

There was also a caprese-inspired salad consisting of beets and fresh mozzarella in a dill vinaigrette. That might have actually been the highlight.
Current Mood: hungry

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24th August 2016

2:18pm: all in all you are a very dying race, placing trust in a cruel world
Catching up.

CSA Week 9:
1.5 pounds new red potatoes
3 ears sweet corn
3 pickling cucumbers
2 slicing cucumbers
1 eggplant
1.5 pounds zucchini/squash
1 bunch collard greens
1 head lettuce

God this was a long time ago. I vaguely remember turning the greens into something very tasty and almost authentically Southern– cooked 'em with bacon, beans, pepper, and a generous helping of hot sauce. (Which wasn't generous enough: I added even more hot sauce on top when eating. Actually having a bottle of it around is one of the best food decisions I've made recently).

Also did a mini-eggplant parm, despite my better judgment. Used a jar of tomato sauce, though, which was a labor-saver.

...

CSA Week 10:
1 head napa cabbage
1 bunch leeks
4 ears corn
1 pound pickling cucumbers
2 slicing cucumbers
1.5 pound squash
1 bunch green kale
1 head lettuce

So... two weeks of pickling cucumbers. Why not, y'know, make pickles. I did that! Loosely following the guidance of this article, but with less sugar (since it seemed like a lot) and a different spice mix (I don't like hot peppers in my pickles: went with a classic mix of dill, mustard seed, garlic, and star anise). It worked out well! Next time I'll boil up less vinegar (there was a lot extra) and put in even less sugar (but maybe more salt; I like my pickles salty and NOT SWEET).

I also used the pickle juice to make a dirty martini, garnished with the last spear. That was fun and tasty. (mere_bagatelle disagreed, alas. :P)

...

CSA Week 11:
1 head broccoli
1 bunch beets
1 pint cherry tomatoes
2 green peppers
1 pound squash
1 bunch basil
1 head lettuce

Basil! Uh... I used the basil in a couple of tasty pasta things, I forget the details. Also I went to Fish Fridays, which left us with a bumper crop of salmon and whitefish all of which were more notable than anything veggie-centered. Sorry.

...

CSA Week 12:
2 (slicing) cucumbers
1 pound white onions
1 pint (purple!) cherry tomatoes
3 ears corn
1 pound squash
1 bunch cilantro
1 head lettuce
1 cantaloupe

Cantaloupe! Exciting! (And reminiscent of the other farmshare, which was ALL MELONS AND HOT PEPPERS ALL THE TIME.) Sadly I'm the only one in this household who thinks so. More for me!

Anyway, the cilantro drove cooking decisions this week: it doesn't keep long. So I decided it was time for taco night: with chicken (chopped into little pieces and cooked with lime, jalapeño, onion, and cilantro), mozzarella, avocado, and pico de gallo (more onion/jalapeno/lime, and actually using the tomatoes this time). And another night was similar but with mozz-topped chicken and cilantro rice (and no avocado) instead of tacos.
Current Mood: hungry

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27th July 2016

5:18pm: this is a low-flying panic attack
CSA Week 7:
1 bunch spinach
1 bunch carrots
1 bunch swiss chard
1 head lettuce
1 head garlic
1.5 pounds zucchini
2 eggplants
1 cucumber

Eggplants! Which meant eggplant parm. Which will probably end up being the most involved thing I'll make from these veggies all season, getting all the air/moisture out of the eggplant and then breading it is actually kind of a pain! Also I made a homemade sauce, loosely cribbed from this, with some added carrots, and subbing in hot sauce for red pepper flakes, but sadly without fresh basil. It still turned out great. There's even a picture somewhere (something we haven't been doing much this year).


CSA Week 8:
1 bunch beets
1 head lettuce
.5 pound green beans
1 bunch kale
1 bunch onions
3 zucchini
2 cucumbers

Best thing was just yesterday. Poached flounder loosely following a recipe (slightly modified to fit my pantry) from this incredible and hilarious book, served with buttered green beans and roasted zucchini. (The poaching sauce also made use of some onion, as well as the garlic and parsley– how is that parsley still holding up, it's just in a glass half-full of water in the fridge, it's been a long time!– from previous weeks.)

...

In other news... well, maybe I shouldn't talk about the election on LJ given that they're owned by the Russians now. Let's just leave it at that. :P
Current Mood: scared

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13th July 2016

4:44pm: everybody leaves if they get the chance, and this is my chance
CSA Week 5:

.5 poinds shell peas
1 bunch curly parsley
1 bunch young onions
1 head broccoli
1 pound 2 pounds zucchini
1 bunch purple kale
1 head lettuce

It was kale or chard; I was going to go with chard because I'm actually kinda getting tired of kale... but the kale was purple. Shallow, I know. Also I swapped out lettuce for zucchini. Probably the most exciting thing was getting to throw fresh scallions in everything, such as a fried rice (that also used peas and broccoli and the usual other stuff), as well as on some of the delicious salmon and whitefish we got from Acme Fish Fridays, the best deal in the city.

CSA Week 6:
1 bunch basil
1.5 pounds 3 pounds zucchini
1 bunch chiogga beets
1 bunch broccoli
1 head lettuce
1 bunch spinach
1 bunch Napa cabbage

Swapped out the lettuce for zukes again! Also, BASIL. Which meant PESTO. Made with pistachios instead of pine nuts, and also with some sautéed zucchini for some extra green.

The chiogga beets are fun, they're not just red but candy-cane striped inside. Still haven't eaten them yet but I'm looking forward to it. Sadly the greens are no longer good, but I've never been a huge fan of beet greens. Oh well.
Current Mood: hungry

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29th June 2016

5:13pm: divorced men and Norse men
CSA Week 3:

.25 lbs garlic scapes
.5 lbs shell peas
.5 lbs snap peas
.5 lbs spinach
1 bunch kale
1 bunch turnips
.5 lbs salad mix

Scapes! Obviously, this week it was scape pesto time, made with almonds and pistachios as the nuts. I meant to add in the shell peas (as whole peas, not mushed up like NYT guacamole), but forgot. It was still tasty.

CSA Week 4:

.25 lbs garlic scapes
.5 lbs shell peas
.5 lbs snap peas
1 bunch Cilantro
1 head lettuce
1 bunch French radishes
1 bunch kale

Cilantro! There's still a bunch of it, which I hope I can use while it's still good; we did make breakfast tacos with a filling of egg/cilantro/radish, topped with cilantro, radish, and mozzarella.

The head of lettuce, as yet unused, is holding up better than I've ever seen lettuce. Kind of impressed.

...

In other news, I hope Ikea sends us a replacement chair leg soon. (mere_bagatelle got a chair there last weekend, but one of the legs had a messed up screw and won't go in. So we have a 90% assembled chair in the living room, just sittin' there on its side. Whee.)
Current Mood: hungry

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15th June 2016

5:56pm: through a door a harvest feast is lit by candlelight
Oh hey farmshare started again. Two weeks so far, no pictures.

CSA Week 1:
1 bunch rugula
1 bunch kale
1 bunch radishes
1 bunch baby boy choy
.75 pound more? spinach
.5 pound salad
1 bunch turnips

I didn't pick this up myself, so list is approximate. Didn't do anything particularly new with this stuff; the old standby of spinach/orzo/feta/lemon served cold probably was the tastiest thing.

CSA Week 2:

1 bunch French breakfast radishes
1 bunch 2 bunches collards
.5 lb spinac
1 bunch baby bok choy
.5 lb snap peas
1 bunch beets
1 head lettuce

This week had something a little more exciting: namely, an ersatz ramen that used bok choy and radishes, along with store-bought onion, in a broth consisting of chicken broth, soy sauce, ginger/salt/pepper/five spice powder, into which an egg was dropped and served over egg noodles. The local grocery doesn't have soba or udon or anything, normally I don't care that they're unfancy but at least some Asian noodles other than instant ramen would be nice. Also made a kielbasa-bean-and-collards soup that, among other things, made use of some frozen tomato puree from all the way back in winter share. Most of which went right back in the freezer for another week. So that was nice.
Current Mood: nervous

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29th January 2016

10:29pm: there will be feasting and dancing in Jerusalem next year
Happy New Year. Or something.

Three CSA pickups, over a long time. There was a week off for Christmas/New Year's, and then last week– which would have been the final winter pickup– was delayed a week for the blizzard. So the final pickup is tomorrow.

Winter CSA Week 3:

1 head broccoli
1/2 lb. salad mix
1 package frozen tomato puree
1 package frozen bell peppers (mostly red)
1 bunch leeks
1/2 lb. braising mix
1 lb. sweet potatoes
1 piece celeriac
2 lbs. carrots

This wasn't the most original stretch of time; I was in NJ a lot. We did make sweet potato and celeriac latkes at mere_bagatelle's parents right around (just after? I forget) Hannukah, which was fitting and quite tasty.

 photo latkesinmanhattan_zpshexkgxqy.jpg

Winter CSA Week 4:
1 package frozen haricots vert
1 package frozen tomato puree
1 butternut squash
1 head garlic
1 head red cabbage
2 lbs carrots
2 lbs onions
2 lbs red potatoes

Best thing did not get pictures: it was a post-Christmas soup I made with kielbasa fresh from the Jerz (and, of course, the kielbasa water), all vegetabled up with some garlic, onion, carrot, tomato puree, coupla potatoes, herbs-n-spices, and the whole goddamn red cabbage. Mind you, it was a tiny cabbage. The most beautiful tiny red cabbage I ever did see. So not as INSANE-O CABBAGEY as that sounds. But still pretty cabbagey.

Winter CSA Week 5:
1 package frozen tomato puree
1 package frozen bell peppers (mostly red)
2 heads garlic
1 butternut squash
9 potatoes
6 red onions
4 beets
12 carrots

They didn't have a packing list, and I actually wasn't the one to pick it up (taking a civil service exam), so just had to count after the fact. Probably the winner this time came in late at the buzzer– arepas, topped with mozzarella, avocado, and a melange of chorizo, corn (which was CSA, actually- in our freezer from the summer!), some of the frozen red peppers, onion, garlic, and a squirt of tomato paste.

 photo bigarepa_zpstkgmabcv.jpg
Current Mood: tired

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8th December 2015

11:27pm: you may dress in the human uniform child... but I know you're just like me
And, just in time for Decemberween, here is a brand-spanking-new music video for that most beloved of holiday classics, Christmas Unicorn!

SufJAM Stevens- the reason for the season.
Current Mood: artistic

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4th December 2015

2:09pm: I know a farmer who looks after the farm. With water clear, he cares for all his harvest.
Winter shares started several weeks ago! Saturday mornings. First pickup was three weeks before tomorrow, then there was another one right after that. Then they skipped Thanksgiving week, and it's mostly every other week until the end of January.

Winter is more root veggies and squash and longer-keeping things; it's better than the regular CSA I think.

Winter CSA Week 1:

1 butternut squash
3 pounds sweet potatoes
2 pounds red potatoes
.5 pounds spinach
.5 pounds braising mix
.5 pounds salad mix
1 broccoli
1 leek
1 bunch parsley

"Braising mix" is kale, chard, mustard greens, etc., all loose-leaf and mixed together. I feel like the main thing to do with it is just classic Southern-style greens with bacon and broth, and that's precisely how most of them got used.

No pictures for this, alas. And nothing too fancy, either. Possibly the time I made a leek omelet with herbed goat cheese, with a side of hash browns. Let's call that the highlight of the week- it was tasty and used multiple things.

Winter CSA Week 2:

1 broccoli
1 bunch beets
1 bunch radishes
2 pounds sweet potatoes
2 pounds red onions
2 pounds carrots
1 pound braising mix
.5 pounds spinach
.5 pounds salad mix

More time to use things this time (and, of course, some stuff left over.) One good thing I did was branch out with the braising greens, cooking some of them them with carrots, chicken, onion and balsamic, all put over couscous like so:

 photo couscous_zpsqvo592ua.jpg

The broccoli and one of the sweet potatoes (actually previous week's; this pickup was just one huge potato which I haven't used yet) also played a supporting role with Thanksgiving leftovers brought from NJ:

 photo turkeyday leftovers_zpsbazrks0p.jpg
Current Mood: hungry

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13th November 2015

11:23pm: the seven trumpets blowing sweet rock and roll, gonna blow right down inside your soul
Last three weeks of the regular season. Then a week off. Winter share pickups start tomorrow, which reminded me to get off my ass and record this.

CSA Week 20:

1 head cauliflower
1 head garlic
.5 pound spinach
2 red peppers
.5 pounds green beans
1 bunch collards
1.5 pounds purple potatoes
1 pound beefsteak tomatoes

Well, the thing I have a picture for is this rather sloppy-looking baked veggie gratin thing made with cauliflower, beans, and purple potatoes (and garlic). (Purple potatoes! They look exciting! And taste like... potatoes. Which is a good combo for a gratin-type thing.) Roasted the veggies by themselves for a bit, then added alfredo, breadcrumbs, and Parmesan. Yeah, the alfredo was a shortcut. So it goes.

 photo veggie gratin_zpslw35azt8.jpg

CSA Week 21:
.5 pound spinach
2 green peppers
1 pound onions
1.5 pounds sweet potatoes
1 celeriac
some regular potatoes
2 tomatoes
1 small spaghetti squash

I say "some" potatoes because the packing list says three pounds of "celeriac and potatoes" and I don't know how big our celery root was. Celery root! How different! And exciting! Obviously it was the highlight this week. But what to do? Soup? Salad? Roasted?

Naaaaaah. How about combine 'em with potato and make celery root latkes. Complete with the requisite sour cream and applesauce. Y'know I'll go ahead and say this was the highlight of all three weeks featured here.

 photo latkes_zpstneonb4v.jpg

CSA Week 22:
1 bag lettuce mix
1/3 pound arugula
1 bunch turnips
1 head red cabbage
1 pound onions
1.5 pounds sweet potatoes
1 small butternut squash

Not a whole lot to really love this time, mostly because I've been stuck in NJ a lot recently and inspiration ran thin. Probably the winner was another entry in the "starchy fried Polish comfort food sweepstakes", where we got some pierogies (potato and cottage cheese flavor) and served them with fried red cabbage and onion. No pix.

I also threw all the nearly two weeks-full of sweet potatoes and turnips into a pot with some other crap (garlic, chicken stock, spices) and made a soup out of it. Like ya do.

...

In other news, I appear to have gotten into one of those periodic moods where I listen to lots of '70s prog. I'm not sure what that says about my mental state. I do know that the "Current Music" is something that is perpetually apropos to this series, so there's that.
Current Mood: frustrated

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14th October 2015

3:14pm: you been gone so long, where you been for so long
Remind me to never get this behind again.

CSA Week 14:

1 bunch beets
4 ears corn
1 head lettuce
2 heads garlic
.5 pounds green beans
2 pounds heirloom tomatoes
1 pound cherry tomatoes

This was a long time ago! I assume I used the tomatoes to make some sort of homemade pasta sauce, that's kind of what I always do with tomatoes. This was also around the time I had to go to NJ for a long stretch to help my mom out while Dad was on vacation. So, probably not much got cooked.

CSA Week 15:
uhhhhhh

They did not send a packing list, and it was so long ago that I can't remember what we had. A near-total loss down the memory hole. Ugh, that'll teach me.

I have a picture of salmon fillet, served with roasted potatoes and buttered almond green beans, that may have come from Week 15? I think there was also corn, and tomatoes, and fingerling radishes. Couple other things that are lost to the mists of time, as well. I seem to recall it was not the biggest week.

 photo salmonhaircots_zpsh3bz6o2k.jpg

CSA Week 16:
1 head lettuce
.5 pound haricots verts
1 pound heirloom tomatoes
1 pound beefsteak tomatoes
2 heads garlic
4 ears sweet corn
1 bunch carrots
12 delicata squash
Fruit! lots and lots of pears

I worked my first shift this week, and thus was able to bring home a bunch of pears along with the usual veggies! We don't normally do the fruit share but the pears were quite tasty. Also, I swapped out the lettuce for another squash, because squash is The Best and lettuce is The Worst.

Unsurprisingly, the best meal this week was stuffed delicata squash (with sausage, onion, breadcrumbs, cheese, herbs/spices/etc.) No pic.

CSA Week 17:
1 head baby bok choy
1 bunch leeks
1 pound tomatoes
1 head cauliflower
1 bunch Japanese turnips
1 bunch chiogga beets
1 orange winter squash
.5 pounds haircots verts

This week was the Week Of Cooking Intensely. Basically all the best things from the past month happened this week. First off, there was the squash soup, with the orange squash and, from the previous week, garlic and carrots and the other delicata, with onion, chicken stock, spices (rosemary/nutmeg/ginger/s&p/etc.). And topped with roasted squash seeds! There's a little left in the freezer too.

 photo squashsoup_zpsrn9wsgck.jpg

There was also the leek omelet, which I made Saturday morning with some Brie and served with bread generously brought by a friend of ours staying with us to catch some opera. Bread not pictured.

 photo leekomelette_zpshwppbugu.jpg

And the chiogga beets (which have a lovely red and white marbling) were roasted with the cauliflower for Sunday breakfast along with more bread and jams. Simple, but pretty striking IMO. You can see the bread there (it was a whole wheat sourdough).

 photo beetsampcauli_zpsjq3t2sd4.jpg

CSA Week 18:
1 head broccoli
1 pound potatoes
1 bunch Bull's Blood beets
1 bunch radishes
.5 pound spinach
1 pound red onions
1 head lettuce
1 pound tomatoes

This was a pretty boring week. I think that fried rice with radishes was probably the tastiest meal, and that was just lunch for myself. The Bull's Blood beets were kinda weird; they seem to mainly be grown for their deep red greens, while the roots were tiny. I guess that's interesting- new veggies usually are- but it wasn't my favorite. I feel like I ought to do more with those sorts of greens but they wilt fast and they're not my favorite TBH.

CSA Week 19:
1 head cauliflower
2 pounds sweet potatoes
1 bunch baby bok choy
1 bunch turnips
.5 pound spinach
1 pound white onions
1 head lettuce
1 pound tomatoes
Fruit!
.5 pound concord grapes
1 pound Cortland apples
1 pound prune plums

I did our other shift last week, and again took advance of being there at the end to get some fruit. Didn't cook anything too amazing; probably the tastiest meal- if not the most complicated- was pasta topped with the spinach, some canned salmon, lemon, garlic, and grated cheese.

What was amazing is that the sweet potatoes mostly came as one GIANT potato, which is still hanging around. Should get a pic of it before we cut it up. Also, fruit! I gravitated toward the plums, mere_bagatelle took the grapes, the apples are still waiting their turn.
Current Mood: guilty

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2nd September 2015

4:30pm: flashing lights across the sky, giving up i close my eyes
So behind.

CSA Week 10:

.5 lb. salad mix
1 pint cherry tomatoes
1 pound onions
3 ears corn
1 lb. zucchini
1 lb. cucumbers
1 lb. carrots
1 eggplant

I feel like there might have been a picture of something, maybe it was lost to time. Pretty sure the winner was a repeat of eggplant parm. (Maybe with corn on the side? I can't remember.) The cherry tomatoes were donated; the salad mix went unused. Sometimes I'll try to make myself salad but I just did not have the will to do so this month. Lettuce is such a waste in these baskets.

CSA Week 11:
1 bunch cilantro
1 bunch leeks
1 head cauliflower
2 carmen (green bell) peppers
1 head lettuce
1.5 pounds tomatoes
1 bunch baby bok choy
1 pound squash/zucchini

The winner this week was nachos, baked in the oven with cheddar cheese, and topped with avocado and a homemade salsa consisting of the tomatoes, some of the cilantro, the remainder of the previous week's corn, some salt and chipotle.

 photo nachos_zpslz8klqkf.jpg

There is somehow still some cilantro and it might still somehow be edible.

CSA Week 12:
Ug... I remember that the newsletter was incomplete and wrong, I don't remember exactly how. Here's my best reconstruction:
5 ears corn
1 pound cherry tomatoes
1.5 pounds heirloom tomatoes
1 bunch rapini
2 white onions
1 head lettuce
1 mini cantaloupe
1 bunch parsley
I think something else?

The previous week's bok choy (which I had forgotten about but somehow held up better than your usual greens) went with corn and a tuna steak, seasoned with ginger and soy, like so:

 photo tunabokchoy_zpszhsaor1r.jpg

As is so often the case, the tomatoes were donated and the lettuce wasted. Alas.

CSA Week 13:
3 white potatoes
2 lbs heirloom tomatoes
1 lb. Juliet tomatoes (larger than cherry, smaller than regular)
1 giant cucumber
1 bunch kale
1 bunch leeks
1 head lettuce
1 bunch radishes
.5 lbs green beans

The fancy meal was corn (leftover), almond-butter green beans, and some chicken that I pan-fried with barbecue sauce. In the absence of a grill this is what counts as summer food. No picture, sorry.
Current Mood: crappy

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4th August 2015

2:57pm: a trip to the market, a trip around the world, and the evening meal is negotiable if there is one
Three weeks. I'm slacking. But pictures are back!

CSA Week 7:
1.5 lbs. zucchini/summer squash
.5 lb. green beans
1 bunch Italian parsley
2 onions
1 bunch turnips
1 lb. cucumbers
1 bunch carrots
1 head broccoli

This was awhile ago now, yeesh. Anyway, the obvious showcase of the week was pork chops pan-fried with onion and peach (and assorted spices), served with a side of green beans (seasoned with butter and chopped almonds) and roasted turnips (seasoned with salt/pepper/rosemary):

 photo porkturnips_zpsaxlxaixg.jpg

Other things happened that I've mostly forgotten about.

CSA Week 8:

1 lb. kirby cucumbers
1 lb. regular cucumbers
1 eggplant
1 head broccoli
1 head lettuce
1 head napa cabbage
1 bunch chiogga beets
1.5 lbs. squash/zucchini

Apparently chiogga beets are tiny and their flesh is marbled white/red rather than just being red. We had them in chunks with fresh mozzarella and sprinkled with salt/olive oil, like some ersatz caprese salad. But by far the most involved thing I made that week was an eggplant parm (featuring a homemade sauce with canned plum tomatoes, a bit of the zucchini/previous week's onion, and an anchovy for extra umami):

 photo eggplant parm_zpsomxgn93f.jpg

Sadly the broccoli was not the freshest-looking, though it tasted fine. I know kirby cucumbers are mostly used for pickling, but I didn't bother with that, which may have been a mistake. Regular cukes taste far better in their natural state than kirbies.

And, Week 9, this past week:

1 lb. cucumbers
1.5 lbs. zucchini
1 head lettuce (lettuce is a waste of time, we took advantage of the swap box to get another zucchini instead)
2 heads garlic
1.5 lbs. red potatoes
3 ears sweet corn
1 bunch Japanese turnips
1 small green pepper
1 head broccoli

The most photogenic (and delicious) thing was some poached salmon with corn and broccoli on the side. The salmon was seasoned with lemon, butter, dill, salt, pepper and a clove of garlic; and we got it from this fish market near our usual supermarket that we've always wanted to try but never get around to. The corn and broccoli were boiled plain– broccoli is one of the only veggies where I actually think that's a good way to make it.

 photo salmon_zps46fcf1l0.jpg

In addition, I used up most of the napa cabbage and some earlier parsley making a soup that also featured garlic, turnips, sage sausage, tomato, various herbs and spices, etc. That was one lunch and the rest is frozen for another day.
Current Mood: hot

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15th July 2015

5:59pm: Creme tangerine and montelimat, a ginger sling with a pineapple heart
Catching up. Two weeks.

CSA Week 5:
1 bunch parsley
1 head lettuce
.5 pounds snap peas
1 pund shell peas
1 pound baby bok choy
1.5 pounds squash
.5 pounds spinach

Eh, I don't know what the best thing was this time. Probably pan-fried chicken-and-zucchini on top of couscous, seasoned with parsley, ras el hanout (twas an Xmas gift, working' though it slowly), and balsamic vinegar. I had a moment of "hey maybe let's make tabouleh" but eventually decided I was too lazy and we didn't have tomatoes anyway.

Oh, wait, the most exciting thing was actually the pea cake loosely based on this recipe, which we halved and put in a too-large pan, leading to one thin layer. At this old advanced age, I can now finally say I've made frosting from scratch.

CSA Week 6:

1 head lettuce
.5 pound snap peas
1 bunch swiss chard
1 cucumber
1 pound shell peas
1.5 pound squash
1 head garlic

Again, not the most adventurous week. I'm going to commit heresy and say the best thing was something I made for lunch– a stew-type thing with bacon, chard, beans, garlic, and various spices. Sorry mere_bagatelle. There were also other things, such as a repeat of the chicken-zucchini-couscous thing without the chicken, and pasta'n'peas.

Maybe this week I'll do something adventurous again. Maybe... bluh.
Current Mood: listless

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1st July 2015

5:22pm: warm and golden like an oven that's wide open
CSA Week 4:

.3 pounds garlic scapes
1 bunch rapini
1 head lettuce
1 bunch turnips
1 pound shell peas
.5 pounds spinach
1 bunch beets

Obviously, the week's highlight was going to be pasta with the yearly scape pesto, this time made with almonds instead of pine nuts (since we have them lying around), and also including the spinach:

 photo IMG_2352_zpsfdd0pdvl.jpg

Those white chunks being, of course, fresh mozzarella.

Sadly our fridge got a little frosty off and on during the course of the week and the beets were ruined before we got a chance to use them.
Current Mood: indifferent

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24th June 2015

3:14pm: i would rather be alone, than pretend I feel alright
CSA Week 3:

1 head escarole
1 head lettuce
1 bunch radishes
1 bunch baby bok choy
1 bunch green onions
.5 pound shell peas

No pics this week. I guess the most novel thing I made was an escarole-and-bean soup, with some onion, bacon, chicken stock, and assorted spices.

Though it wasn't the best thing- best thing was probably the multiple servings of fried rice. This week had a very Asian feel to it, and I wasn't feeling the most creative.
Current Mood: guilty

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17th June 2015

2:22pm: can't think big, can't think past one or two
CSA Week 2:

1 head lettuce
1 bunch arugula
1 bunch green onions
.5 pounds sugar snap peas
.5 pounds spinach

So, since last year when I got green onions, I've wanted to make scallion pancakes. This time I got off my lazy ass and did just that, using a halved version of the inimitable Kenji's recipe. There were some hiccups: we have neither a food processor (though I just realized I might have been able have used the immersion blender, OOPS) nor a rolling pin (I used a beer bottle), and I put too much water in the dough to start. And, of course, didn't do a great job flipping them in the pan. So you sort of get irregular pieces rather than wedges. And yet somehow it still turned out quite tastily!

In addition, since that wasn't a full meal, I also made a bowl of fried-then-braised turnips (from Week 1), also featuring the turnip greens, cilantro, onion, some chipotle, soba noodles, ginger, chicken stock, etc.

turnipscallion

...

Oh, and last night we went to see Spoon at the newly-refurbished Kings Theatre nary a mile and a half from our home. It was a damn good time, but I was disappointed that they didn't play "Let Me Be Mine", which is clearly the best song from their latest album. Alas.
Current Mood: lethargic

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10th June 2015

1:42pm: there's been a bloody purple nose, and some bloody purple clothes
CSA Week 1! It's back! First pickup was last Wednesday.

1 bunch haukerei turnips
1 bunch French breakfast radishes
.5 pound mesclun salad greens
1 bunch arugula
1 bunch tatsoi spinach
1 bunch cilantro

That's a lot of greens! Yay, salad. And what's not greens is oh-so-sexy root veggies like radishes and turnips! The turnips are still uneaten, as is some of the cilantro– I actually took Kenji's advice to stick it in the fridge with water and a ziploc bag this time and it appears to be holding up somehow!

But, anyway. There were radishes and cilantro. That seemed like an obvious indication that the time was right for a Taco Night:

 photo tacos_zpsaptc77o6.png

Breakfast tacos, to be exact: Egg, chorizo, cilantro, kidney beans, chipotle, radish, avocado, mozzarella. The avocado was sadly underripe, but otherwise it worked quite well.

...

Also the co-op's annual meeting is tonight and the crazy old gadfly is making noises about suing the board because they don't want to put in FiOS (well, among other reasons). Gonna be more fun than an oil tanker of prosimians, yeah.
Current Mood: sore

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25th February 2015

12:06pm: so i'll continue to continue to pretend
Winter CSA Pickup 6

2 pounds red onions 2 red onions
3 pounds white potatoes 6 potatoes
3 pounds carrots 4 carrots
3 pounds beets 2 beets
1 pound frozen tomato sauce
1 pound frozen corn

Okay, yeah, this was a long time ago. There was also either white onions or sweet potatoes, I think, and I'm blanking on which.

The best thing was a kielbasa soup, made in a similar manner as some of the earlier soups, with onion and carrot and potato (and I think collards frozen from a longer time ago) from the CSA, and tomato paste/herbs and spices/the kielbasa itself/more bean mix from not-the-CSA.

We still have one container of it in the freezer.

And that's all folks.
Current Mood: cynical

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21st January 2015

12:02pm: who wears a fishing vest in a liquor store
Winter CSA Pickup 4
1 butternut squash
6? 4 carrots
4 2 onions
1 package frozen corn
1 package frozen green beans
beets? something else?


Pretty thin week (also pretty long ago at this point). The only remotely exciting thing about it was that we made some squash roasted with ras el hanout (and the obligatory salt and olive oil) over cheesy polenta.

And then the folks we were sharing with forgot to get Pickup 5 while we were in Philly for the post-New Year (thanks for hosting us, crystalpyramid and ccommack!) Alack. I was in NJ for enough of that time that at least we didn't miss it much.

We picked up the final share this past Saturday, and I'll write it up at some point.
Current Mood: nervous

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29th December 2014

12:29pm: yesterday I woke up sucking a lemon
Well if this isn't nice and late.

CSA Winter 2 (which was from November 22!):

3 pounds sweet potatoes
2 pounds regular potatoes
2 pounds beets (no beet greens, just the roots)
1.5 pounds carrots
1.5 points white onions
1 (tiny) head broccoli
1 bunch collards
1 bunch parsley
1 butternut squash
1 cabbage

We kept all of it. And then took none of pickup #3- the folks we were sharing with were out of town a lot around Thanksgiving, and I was in NJ for more of December than is really healthy, to be honest. :P So it kinda worked out that way.

Obviously lots of things were made with this, I don't even remember them all now. Two things I do particularly remember were a) a pretty simple but tasty ham steak served with rosemary-roasted beets and butternut squash, and b) a kitchen-sink cabbage-bean soup (featuring carrots, onion, celery, garlic, tomato sauce, chicken broth, parsley, assorted herbs and spices, etc... I think some bacon too?)

Pickup 4 wrap coming sometime soon, after I've had another chance to cook or two (it's pretty small though). Possibly other non-CSA things... probably not though.
Current Mood: groggy

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28th November 2014

11:31pm: i am santa's helper you are santa's slave
And my family's greatest tradition, of eating Thanksgiving dinner at 11 PM on Friday, lives another year!

Huzzah. Or something.
Current Mood: hungry

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