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
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