For the CSA, once again this week we are splitting a watermelon and a half-dozen ears of corn. I also picked up another bunch of rainbow chard. I think I will blanch and freeze half of it, since I didn’t quite make it through all of last week’s and I’m eating out at least two nights next week.
In addition, I picked up more heirloom tomatoes (so delicious!) and some peaches. The Reid’s farm folks said they should still have peaches for the next couple of weeks, which is a good thing. I’m hoping to make a peach chutney and perhaps some freezer jam.
For this week’s share, we’re splitting yet another watermelon. They are unbelievably delicious and I don’t think I will ever want to have anything to do with grocery store watermelon in the future. I also got a yellow bell pepper and a bunch of swiss chard. Elsewhere at Waverly, I picked up a few more heirloom tomatoes and a half pound of arugula. This week I’m planning to do some flatbread pizzas with most of the veggies, and probably work the arugula into sandwiches for lunch.
Last week, I had gotten a quart of half and half from South Mountain Creamery, mainly because I needed it for coffee when I got home and didn’t want to have to go back out. Thank heaven for my recent laziness–I don’t think I’ve ever had half and half that’s this creamy. It’s a good thing the price is comparable to getting it at the grocery store, because I’m a convert now, and will probably try their milk soon. Mostly, I use milk in my baking, so I’m not sure I’ll make that switch as well, but we’ll see.
Forever falling behind. I’m hoping the addition of a WordPress posting app to my Android phone (more to come on that soon) will help me at least keep up with posting what I come home with each week, and then the recipes can come later. Continue reading
Summer has really only gotten going in the last couple of weeks, and you can tell at the farmer’s market. This week we finally saw some melons, so we split a watermelon. I grabbed some green bell peppers and then we also split a batch of cucumbers.
I’m still playing catch up with my produce from the last week or so, which meant that I didn’t get much else — just some peaches, which I think I will mostly eat at work with yogurt.
It seemed like there were more vendors at Waverly this past weekend — I noticed some new stands with fruit, and there was one stand with a whole mess of delicious looking heirloom tomatoes. I behaved myself but next week I will definitely splurge on some tomatoes, artisan bread and cheese and I’ll be sure to pick up a bottle of white wine as well. Best summer dinner ever!
Oops, fell a little behind.
I got a head of green cabbage (I still have half of it, I’m hoping it’ll continue to keep) and a bunch of arugula. The arugula I used in salads. With the cabbage I made a lentil dish from the NY Times that I did not find to be particularly good. It also didn’t keep very well for leftovers or lunches.
I picked up some cucumbers, some of which I shared with Joelle and Jesse. (The other I just ate on a salad and then plain). I believe I also got a head of green leaf lettuce, which just went into a couple of salads before it went kinda bad and I wound up throwing some of it away because it tasted funny.
We split part of the share. I have two ears of corn, some shallots, and a smallish eggplant. No real plans for any of that yet as I still have some leftover veggies I need to hurry through first. Suggestions for the eggplant are welcome, as I don’t often cook with it for some reason.
Weeks 7 and 8 I also picked up a few other fruits and veggies at the market. Right now I have some pickling cucumbers that I plan to make fridge pickles with, and I’ve got two quarts of bluberries hanging out in my freezer. I plan to bust out some cobblers with them in the fall and winter. I also have a whole bunch of roma tomatoes, a couple of bell peppers and some red potatoes. I don’t know what the deal is with those, but they started to go bad, which really surprised me. As a result I threw one away, threw away a bunch of pieces of three others, and what remained is now diced and sitting in a tupperware full of water in my fridge. I may just make a big batch of hash browns and have that for breakfast this week. I also have a zucchini and two summer squash that have seen better days. I am hoping they are still good enough that I can saute them up for lunches early this week.
This week I get the entire share, as Paul and Danielle are out of town. I picked out a bunch of kale, some rainbow chard, and some squash — three small summer squash and two zucchini. I’m not sure exactly what I’m doing with most of it yet. I have decided that I am going to blanch and freeze the kale, as it’s unlikely I’ll get to all these greens within the next day or so.
While I was at the market, I also picked up some green beans and two really interesting peppers – tequila sweet bell peppers, which are purple! I keep looking at the tomatoes but it’s just been so cool this summer that there’s not much yet, other than expensive heirlooms.
This week, I picked up a delicious bunch of fresh arugula and some beets. The arugula provided three tasty salads incorporating pecans, fresh cherries, white beans and balsamic vinegar. This is something I often make with dried cranberries, and the cherry version was wonderful as well. (Though it could have used some goat cheese. I never got to the grocery store for it.) The beets I actually haven’t eaten yet, as I spent a lot of the week trying to catch up with veggies left over from the week before.
This week, Paul & Danielle are taking the whole share as I’m out of town; next week when they’re gone, I’ll take the whole thing!
This week we split our four items straight down the middle (literally). I got a half bunch each of chard, spinach and lettuce, and then some snap peas. Stay tuned for some recipes with that stuff.
I thought it might be fun to track what I get as part of the farm share I am splitting with some friends this year, and what I do with it. We are splitting a half share from One Straw Farm, which translates into a total of four items each week. Our first pickup was Saturday, June 13. I took home a small box of strawberries, and a bunch of swiss chard.
The strawberries were easy – I ate them all in two batches. I had intended to pick up a couple of biscuits at the grocery store to go with them, but forgot. So, instead of strawberry shortcake I made a quick chocolate sauce by taking a small handful of semi-sweet chocolate chips and a splash of half and half, and zapping them in the microwave. Yum. If I had any greek yogurt around at the time, I would have just eaten them with that, as I found it was a delicious combination a couple of weeks ago. (Yes, I have already had local strawberries multiple times. This is one of the good things about Maryland.)
The swiss chard was not so obvious to me. I have only worked with it once before, and that was in the fall (and it was rainbow chard, not that I have any idea how much of a difference that really makes). This time of year it is a little warm for a heavy stew, but most of the other recipes I was finding online were for a side dish – saute it with some olive oil and garlic, and in some cases a few spices. I tend to cook meals that are one-pot (or close to it) and thus all-inclusive of your vegetable, starch and protein. So, I decided to make up my own all-inclusive swiss chard dish. Working at what I already had on hand, here’s what I did. Since this isn’t really a recipe per se, I haven’t broken out the ingredients. Continue reading