Someone Else's Farm

October 03, 2010

Catching Up

In other words: Week 13, Week 14, and Week 15 List, Suggestions, Haul, and What We Did With Some Of Our Good Stuff.

You’ve already seen the list and suggestions for Week 13. Here’s what we got, in the rain:

Broccoli, carrots, tomatillos, apples, tomatoes

Lemon basil, tomatoes, grape tomatoes

  • Macintosh Apples: half a dozen.
  • Lemon Basil: a big bunch.
  • Italian Flat Leaf Parsley: a bunch.
  • Baby Carrots: a baggie, the real thing, little tiny carrots that are that size and not cut down from big ones!
  • Cherry Belle and Easter Egg Radish: nope, although we weren’t sure at first.
  • Early Hakurei Turnips: a bunch. They look like little white radishes, which is why we were so confused.
  • Patty Pan, Zucchini, or Yellow Crook Neck Squash: two zucchini.
  • Tomatillos: a bagful.
  • Heirloom Tomatoes: four biggish ones.
  • Sungold Cherry Tomatoes: Not sungolds, but a pint of red grape tomatoes.

This came just as work started to get crazy for me. Probably the most notable thing we did with the produce from this week was a pasta dish that Casey concocted, with a sauce of tomatoes, zucchini, and parsley and lemon basil.

Week 14’s list, and what I picked up on 23 September:

Peppers, turnips, tomatoes, apples, greens, squash

apples, turnips, greens

  • Macintosh Apples: four apples.
  • Green Italian Basil: I wish, but no.
  • Green Kale: a big bunch. Of course.
  • Red Potatoes: a net bag full of spuds a little larger than salt-size.
  • Acorn Squash: three of the tiniest I’ve ever seen.
  • Patty Pan Summer Squash: no.
  • Heirloom Tomatoes: a bunch of smallish plum-shaped tomatoes, two large red bashed-up tomatoes that were unsalvageable, and a green zebra or something similar.

And also a bunch of peppers, some jalapenos and some sweet orange and pale yellow varieties. And for good measure, two batches of leeks from another farmer’s market vendor. Leeks grow in dirt, in case you wondered.

The newsletter suggested this week that we make kale with apples and mustard, sauteed baby patty pan squash with basil and feta, and linguini with basil, kale, and tomatoes. We did none of these. Casey concocted another fresh tomato sauce for pasta, which did not have kale in it but did contain peppers and (shhh!) an anchovy, which worked very well.

The Macs from these last two weeks, I made into apple butter. I’m not a fan of mushy apples, and I couldn’t think of anything else to do with these but they were taking up more fridge space than I could afford to give them. So I rinsed and stemmed them all, cut them into quarters, tossed them into a pot with a splash of water and the juice from a leftover lemon half, and let them cook until they were mush. (It didn’t take long.) I then ran the cooked apples through the food mill to get rid of the skins and seeds. If I’d wanted applesauce, I would have stopped here, but then I would have had to put it into jars and process them right then and there, and I probably wouldn’t have finished that until way too late at night. So instead, I put the applesauce in the slow cooker (there was about 3 quarts, based on the markings of the bowl I ran the food mil into), added sugar (both brown and white), cinnamon, nutmeg, and a couple of whole cloves until it tasted defiantly sweet and spicy, cocked the lid of the slow cooker just slightly ajar, and let it cook on low overnight, stirring whenever I thought of it. By morning, the applesauce had cooked down quite a bit and turned brown, and there was a rather thick skin on top. I stirred the skin back in, and let it cook another couple of hours. (The skin broke down and cooked in until I couldn’t detect any pieces of it. The cloves must’ve broken down, because I couldn’t find them.) During the last bit of cooking time, I sterilized four half-pint jars and simmered the lids to match. I had enough apple butter to fill the four jars plus a little more to eat on waffles right then and there. I processed the apple butter-filled jars in boiling water for 10 minutes. All four jars sealed, so we’ll have apple butter for the winter.

And finally, Week 15, the most recent pickup, again in a drenching rain:

garlic, greens, squashes galore, apples, peppers, turnips, radishes

greens, greens, garlic, peppers, squashes, apples

  • Cortland Apples: four.
  • Arugula: a bunch.
  • Collard Greens or Brussel Sprout Greens: a bunch of collards, I think.
  • Garlic: four heads.
  • Green Peppers: three.
  • Hot Hungarian Wax Peppers: three, that didn’t taste very hot.
  • Jalapeno Peppers: a handful of tiny ones. I hope that means they have some heat in them.
  • Cherry Belle Radish: a bunch.
  • Hakurei Turnips: a bunch.
  • Delicata Squash or Spaghetti Squash: we got three pale green pattypan squashes and another of what looks like the carnival squash from Week 12. Nothing looked like either delicata or spaghetti squash.

The newsletter noted that they grow lots of greens because “we need them and most folks love them.” As I’ve said before, we enjoy greens, but not in the quantities we’ve been getting them. Maybe it would be better if we had a bigger household. But they did give us a suggestion for traditional southern-style collard greens with a ham hock or smoked turkey leg, or cooked in soup, and an idea for using collards (and sweet peppers and cabbage and a few other things) raw as a wrapper with julienne-cut vegetables and a nut pesto inside. And the turnips can go into miso soup. I could go for that, and it’s definitely turning into soup season.

We have a baguette and both Brie and Vermont Butter & Cheese Company Cultured Butter, to go with the radishes. For the turnips, I’m thinking a Korean-style pickle, to eat with dol sot bi bim bop this winter. All the tomatillos and many of the jalapenos will probably become mole verde, which will go in the freezer for later.

September 16, 2010

New Recipes

Filed under: what we did — Tags: , , , , — M @ 15:15 PM

We made some new dishes this week with our CSA share. We even made two recipes for the same little squash!

The squash started out in a recipe from the most recent issue of Fine Cooking, for a braised acorn squash with rosemary. The squash was the little carnival or sweet dumpling or whatever it was, and the rosemary came from the next-door neighbor’s bush. Casey made it, we tasted it, and it was pretty much meh. We aren’t sure whether this particular squash variety doesn’t have a huge potent flavor to begin with, or if it wasn’t cooked as much as it should have been, but for whatever reason it didn’t float our boat. Instead, we put the wedges of (par-)cooked squash in the fridge for later, and went out for dinner that night.

A couple of days later, it was time to do something with the squash. I cut it off the rind, and cubed it. And then I cooked a pound of whole-grain shells (Barilla brand), mixed them and the squash cubes together with a cheese sauce that I zinged up with plenty of cayenne, and baked up a mac and cheese with squash. This worked well. My mac and cheese recipe is mostly from Cook’s Illustrated, but I never bother with a crumb topping. In this case, I topped the pan with caramelized onions, which worked really well with the dish. And although I’m not generally a fan of most whole-grain pasta, it worked fine in this dish.

We also found something new to do with mustard greens! This recipe came from the December 2000 issue of Fine Cooking (and I apologize for the locked link; I couldn’t find the recipe elsewhere.

Noodle soup

We used a package of sirloin strips that we’d found marked down at Wegman’s that morning as the meat, some somen noodles from the Asian market in Syracuse, and the mustard greens. We used some boxed chicken broth as the base for the soup, but next time we might try using some of the Thai broth to further Asianify the flavors with no extra effort on our part. We also think this would probably do well in a shabu-shabu type treatment with thin strips of beef, or possibly like some kinds of pho where very thin slices of raw meat are placed in a soup bowl and very hot broth is poured on top. Either variation would be a fun dish for the right kind of company!

And finally, last night I made mujadarah (or megadarrah, or whatever name you want to call it). We first had this dish at the Aladdin’s restaurant in Hudson, OH, with our friends Dan and Emmy. I followed Claudia Roden’s recipe, which I have in both her New Book of Middle Eastern Food and her Book of Jewish Food, and is also available on line. It’s basically lentils and rice, with lots and lots of caramelized onions. I used green French lentils, because I like the way they hold their shape when they’re cooked, and basmati rice, because I love the flavor and texture and it’s what I keep on hand. And caramelized onions are always good. Aladdin’s serves their mujadarah with a salad of tomatoes, cucumber, green onion, and parsley, with a dressing of olive oil and lemon juice. I did the same, except for the parsley because I didn’t have any and I forgot to get some when I went shopping. I even went so far as to get really good yogurt…which I then forgot about in the fridge. I guess that means we have it to eat with the leftovers this weekend. Oops.

September 11, 2010

Week 12 Haul

Filed under: pickup — Tags: , , , , , , , — M @ 08:23 AM

It rained on Thursday night. Here’s what I picked up, compared to the list:

  • Rainbow Chard: no. I’m not complaining.
  • Mizuna: I don’t think so?
  • Mustard Greens: Maybe. We got some kind of cooking green, but without a label I can’t tell exactly what it is.
  • Yellow Onions: yes, a double handful of little ones.
  • Sweet Green Peppers: 2
  • Hot Pepper Mix (Frying, Hungarian Hot Wax, Jalapeno): a few jalapenos and some bigger yellowish-green ones
  • Cherry Belle Radish: nope
  • Carnival Squash: 1, which looks exactly like last week’s squash.
  • Tomatillos: yes, about like last week.
  • Heirloom Tomatoes: yes, much less beat-up than last week, both plum and round shapes.
  • And also, a box of orange cherry tomatoes, and a few apples.

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 pipi├ín, 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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