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.

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September 16, 2010

Week 13: list and suggestions

Filed under: pre-pickup — Tags: , , — M @ 15:25 PM

It’s raining. I really hope it dries up before we go downtown tonight, to pick up this week’s share! We’re supposed to get:

  • Macintosh Apples (Knapp Farm) (probably my least-favorite apple variety, but oh well.)
  • Lemon Basil
  • Italian Flat Leaf Parsley
  • Baby Carrots
  • Cherry Belle and Easter egg Radish
  • Early Hakurei Turnips
  • Patty Pan, Zucchini, or Yellow Crook Neck Squash
  • Tomatillos
  • Heirloom Tomatoes
  • Sungold Cherry Tomatoes

Loving the herbs on the list. If we get the basil and the tomatoes, I may need to get some fresh mozzarella for salad in the near future. And if we get parsley, I can add some to the salad that went with yesterday’s mujadarah!

Hakurei turnips are one that I’ve not heard of before. Fortunately, we got suggestions for using them, and their greens in the newsletter, which says, “Hakurei turnips are mild in flavor and hold incredibly well in stews and soups…. Hakurei turnips are milder and sweeter than purple top turnips, and are best eaten raw. They taste a little bit like very mild horseradish.” The turnip recipe suggestions  are for a gratin and a chicken salad. The greens recipe is an Asian-style treatment with citrus. And as far as non-turnip recipes go, we got one for a summer squash, tomato, and basil risotto.

Finally, there was a note in the newsletter that chickens will be available soon. I am eager to try their chickens. The first one, we’ll simply season and roast, so we can really taste it. (The carcass will then become soup!) After that, we’ll figure out what to do with others we get. We’re also contemplating the turkeys that will be available come holiday time.

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