Someone Else's Farm

August 26, 2010

Week 10: List and Suggestions

Filed under: pre-pickup — Tags: — M @ 10:30 AM

This afternoon, I will ride my bike downtown and pick up:

  • Green Beans
  • Cucumbers
  • Purple Eggplant
  • Red Kale
  • Red Leaf Lettuce
  • Bunching Onions
  • Antohi and Jalapeno Peppers
  • Zucchini Squash
  • Heirloom Tomatoes

I am grateful that watermelon is not on the list for this week. Even a small watermelon does not fit well on a bike. And I have no clue what an antohi pepper was. Unfortunately, this week’s newsletter didn’t say anything about them. And I am hoping it is not raining when it is time for me to go downtown.

The newsletter did say that the brassicas are transplanted, so I guess the never-ending march of the kales will continue. The newsletter also lists the kinds of tomatoes they’ve planted: Debarao, Yellow Brandywine, Muskovich, Cherokee Purple, Green Zebra, Brandywine, Prudens Purple, Rose, Valencia, Striped German, Zefa Fino, Juliet, New Girl and Sun Gold Cherry. It would be nice if they told us some distinguishing characteristics of each, or at least provided a link to a Web page with pictures or descriptions, so we’d know what we’re getting.

For recipe suggestions this week, we got a Spicy Bean Salsa and an Italian Ribollita. (What other kind of ribollita is there, by that name? Just askin’.) The salsa uses canned black-eyed peas and black beans, and gives the option to use canned corn (which is sacrilege to me, this time of year) or fresh cut-off-the-cob. The next item is given as chopped green bell or antohi pepper, so from that, I infer that antohi peppers are green and sweet. I can’t imagine why the recipe calls for a can of diced jalapenos, especially when we’re getting fresh ones this week, unless that pickled flavor is somehow important. This recipe can use either tomatoes or tomatillos, or a combination. I tend to prefer my tomatillos solo, and would probably use just tomatoes in this. This is a no-vampire recipe, as it asks for 6 cloves of garlic, chopped. I’m not quite sure what olive oil, garlic salt, and ground pepper are doing in a salsa like this. And the rest is just standard salsa stuff: cilantro, lime juice, cumin.

The ribollita is a strange suggestion for this week, because it doesn’t use much of what’s going to be in this week’s share and because it’s more of a winter dish, a way to stretch the soup to feed everyone the second night. The recipe calls for 10 (5-inch) zucchini; It’ll be interesting to see just how much zucchini we get this week. In this case, for this recipe, I think a mass measurement would have been more useful. The recipe will also use a bunch of kale and an onion (again, nothing more specific for measurement on either). The other vegetables in the recipe are not in this week’s list: carrot, celery, potatoes, leek, Swiss chard(!), Savoy cabbage, and finally, 3 Tbsp tomato puree, the most specific measurement in the batch. I’m also not a fan of the construction method the recipe prescribes, where bread is layered with cooked soup overnight and then reheated. I’d rather add pieces of bread just before reheating, because I think the texture is better. I think for this, I’ll stick with Marcella Hazan.

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