Someone Else's Farm

September 03, 2010

Week 11 Haul

Filed under: pickup — Tags: , , , , , , — M @ 16:17 PM

Here’s what we got this week, compared to the list:

Our haul

  • 1 bunch dinosaur kale: I think what we got looks more like ordinary green kale.
  • 1 bunch mizuna: This is the spiky-leafed green at the back, I think.
  • 1 bunch mustard greens: Rounding out the green selection….
  • 3 lb gold potato: Nice little ones, although three of them had gigantic bad spots and needed to be tossed as soon as we got them home.
  • 1 lb spaghetti squash: It’s not a spaghetti squash, but we did get another winter squash of some kind.
  • 0.5 lb tomatillo: In one of the bags. Hope these are as good as last week’s.
  • 2 lb heirloom tomato: Lots and lots of tomatoes. Some are slicing varieties, and one of those feels very much like a water balloon, it’s so ripe. But we also got a boatload of plum tomatoes, many of which are rock-hard and have pale or green shoulders.
  • 1 pint sungold cherry tomato: Nope. But we did get two zucchini that are not baseball bats.

In addition, at the market, we picked up some peaches (a mixture of white and gold varieties), which are ripening in a brown lunchbag on the counter. The farmer who grew them said that all his fruit trees are ahead of their normal schedule. We also got some poblano peppers, which are easily our favorite fresh green chile. (We also like them very much when they dry into anchos.) We also got a bunch of carrots, since we don’t have many carrots left in the house and I enjoy snacking on carrot sticks. And a big red onion, to go along with all the cute little bunching onions from the last few weeks’ hauls.

The squash, I’m guessing, we’ll probably roast later this weekend when it cools down, and scoop out of the shell and eat as a side vegetable. The potatoes, well, who knows? If they’re like most gold varieties, they’re good for just about anything, and we could parboil them and grill them or smash and oven-crisp them, make them as salt potatoes, turn them into a potato salad of some kind, eat hash browns for breakfast…the possibilities are endless. The zucchini could get julienned into “noodles” and eaten as such (spaghetti squash, anyone? ;-)), or baked into yet another batch of cake (without the glaze, so it’ll freeze well). As far as the greens, I’m thinking of taking at least some of them Asian, thanks to recipes from my friend Sharon. (Or maybe it’ll be soup weather this weekend?) The tomatillos are likely to become some sort of salsa verde, especially since we got both poblanos and red onion. Maybe we’ll keep this salsa raw, or maybe we’ll break out the pumpkin seeds from the freezer again for another batch of pipián, or maybe even a mole verde.

Which brings us to those tomatoes. I have no problem using fresh ripe slicing tomatoes. I love them for lunch, sliced, with some kind of cheese and a sprinkle of fresh herbs if I have any on hand, and topped with a sprinkle of balsamic vinegar that’s been reduced to a syrup and maybe a bit of extra-virgin olive oil if I’m in an extravagant mood. But that treatment doesn’t work on tomatoes that are not perfectly ripe, such as the 2.5+ pounds of plum tomatoes. They’re getting a couple of days out on the counter, to see if that improves their condition at all. But I’m also leaning towards embracing their firmness and finding something to do that takes advantage of it. One possibility is a tomato gratin, with cheese and breadcrumbs and seasoning. These tomatoes may also work well for stuffing and baking, if there’s enough of a cavity inside to make it worth the bother. In any case, I’ll be keeping a sharp eye on all the tomatoes, and hoping I don’t start to see fruit flies invading the kitchen.

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