nathanjw: (tomato)
basket of bok choy
3/4 lb Alisa Craig onions
3/4 lb carrots
1 lb broccoli
4 ears corn
2 pickling cucumbers
2 heirloom tomatos
2 hybrid tomatos
1 watermelon
1 cantelope

self-pick:
1 pint basil
1 pint cherry tomatos
5 (bigger) sauce tomatos

mmm. more tomato-basil-mozzarela salad.
nathanjw: (tomato)
4 ears corn
3/4 lb carrots
1/2 lb cipollini onions
1/2 lb beets
1 heirloom tomato
1 hybrid tomato
1 zucchini
1 head garlic
1 hot pepper
cooking greens (spinach, swiss chard)
mixed lettuce

Self-pick:
pint of basil leaves
pint of cherry tomatoes
5 plum tomatoes

We had two of the ears of corn tonight, just steamed and dressed with butter. Even better than the corn from two weeks ago.

We also made a tomato-basil-mozzarella salad with the heirloom and hybrid tomatoes (saving the cherry and plum tomatoes for other purposes). The last time we had this salad it was marred by mediocre mozzarella; this time, on the advice of the farm stand staff, we picked up some Maplebrook Farm Mozzarella at whole foods, and it made a big difference. Yum!

There is clearly pasta in our future; most likely, both fresh tomato sauce and the zucchini-goat cheese-tarragon dishes will be occurring soon.
nathanjw: (tomato)
Our CSA haul this week:
1 hot pepper
1 large tomato (1 pound!)
1 bulb fennel
1 Asian eggplant
1 head garlic
N scallions
1/2 lb zucchini
3/4 lb cipollini onions
3/4 lb carrots
3/4 lb beets
mixed lettuce
cooking greens (tatsoi)

Self-pick:
1 pint green beans
1 pint basil leaves
a few cherry tomatoes

I took this week's beets and some smaller beets from a few weeks ago and made beet burgers[1], with toasted pine nuts in place of the sunflower and sesame seeds. It was pretty good, although judging when such a thing is "done" in the oven is an interesting trick. Worcestershire sauce was judged a better condiment for it than ketchup.

Beers of the evening: brooklyn pennant pale ale (oh god the flash), anchor steam, and my homemade IPA.

[1] recipe link taken from [livejournal.com profile] plymouth's post in [livejournal.com profile] csa_cooking, although the same recipe was on our weekly CSA newsletter, attributed to From Asparagus to Zucchini.
nathanjw: (tomato)
bok choy
lettuce mix
1 tomato (some funny-looking heirloom variety)
1 Asian eggplant
1 small head cabbage
1/2 lb small carrots
1 lb zucchini
4 pickling cucumbers
4 ears of corn
N giant scallions
N garlic scapes

The self-pick was rained out when we were there to pick things up, so we'll need to go back again. The lure of basil is too strong to resist.

Half the corn was immediately devoured; the cabbage was braised with some onions, cayenne, and tomato paste. I'm going to try to set up some refrigerator pickles today with all the cucumbers kicking around.

(and I think I need some food/cooking related icons)

CSA

Jul. 21st, 2006 08:43 pm
nathanjw: (tomato)
This week's CSA haul:

1 basket of cooking greens (Russian kale and "perpetual spinach")
1/2 basket of salad greens (lettuce, arugula, mustard greens, tatsoi)
2 pounds summer squash
3 beets with greens
1 head small cabbage (softball-sized)
1 bunch broccoli
2 pickling cucumbers
handful large scallions

self-picked:
1 pint basil leaves
1 pint green beans
(declined to pick a pint of cilantro)
bunch of flowers


The summer squash/zucchini situation continues to be out of control, though it's down a bit from last week. I still haven't figured out what to do with the two-pound zucchini. The ratio of "rabbit food" to other vegetables has fortunately gone down a bit; seven salads a week was starting to feel oppressive.

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Nathan Williams

May 2017

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