Friday, August 22, 2008

Week 11

This week's haul:
Corn, Cherry Tomatoes, Tomatoes, Green Peppers, Asian Eggplant, Apples and Mustard Greens (not pictured).

Now that we're in the heart of summer, preparation is a lot easier. Pretty much wash, grill (optional) and eat.

Below, corn we grilled with spicy mayo:

And eggplant grilled with miso glaze:

Truth be told, the eggplant, mayo and miso weren't from our share but instead was from Julia's garden, but we'll get to ours soon enough.

Week 10

So we've been on vacation for a few weeks. To catch you up, our neighbor Julia at Grow. Cook. Eat. did a lot more with our vegetables than we ever did!

Thursday, July 31, 2008

Week 8

A great week! Nothing I don't know what to do with...
2 Cucumbers
Red spring onions
New potatoes
Broccoli Rabe
Bok Cohi

Since it's a short week, I hopped right on prepping and consuming.

The cucumbers were half eaten right away... just add a little salt.

I turned the grill on and roasted the beets, a few onions and grilled the Bok Choi.
The beets went on top of the Totsoy for lunch.
Turned the new potatoes into potato salad with the roasted onions.
We'll grill up some sausages and have the potato salad and bok choi on the side... maybe turn last week's cabage and the kohlrabi into a slaw too.

That leaves the Rabe which we like on top of pasta with lots of garlic.

Sunday, July 27, 2008


Here's the first batch of dilly beans. I made one patch spicy and one batch just pickled. I'll turn the cucumbers into bread and butters as soon as we finish the last batch we made which shouldn't take long.

Thursday, July 24, 2008

Falling behind but making strides

OK. This is last week's summer squash and the zucchini from two weeks ago that I'm finally getting to eat today (in training for a week with free lunch), but still I haven't (yet) let much go to waste. The Ratatouille is excellent cold. I prepared it simply:

  • Saute the squash and zucchini at high heat till they soften and squeek but are still toothsome and set aside
  • Add 2 weeks worth of spring onions and one red pepper and saute till the onions are translucent
  • Add one can of tomatoes (we ate the fresh ones we bought for this purpose in BLTs... so sue me) plenty of thyme, salt and a lot of black pepper
  • Add the squash and zucchini back in and heat through to help it all come together

I hated Ratatouille as a child, but if you avoid eggplant and make sure it doesn't get mushy, it's sweet, zesty and delicious.

For this week, I've got some catching up to do, especially since we're going away for the weekend, so I think we're going to make the potatoes into french fries, eat the arugula in salad, and pickle the green beans. I'm debating whether to try to turn the cabbage into Kim Chi or just lay up and make Cole Slaw (hmm. and maybe some pork barbecue to go with).

Wednesday, July 23, 2008

Week 7

String beans
Spring Onions
2 Cukes
3 Zuchs (one the size of Manhattan)
New Potatoes

Tuesday, July 15, 2008

Week 5 Update

OK, so we're slowing down. It feels like I've hit the entree of the meal and it looks really good, but I shouldn't have eaten so much of the bread and I drank too much wine, but I couldn't help it.

On Weds I processed a lot of the perishables but didn't really cook much until last night. The beet greens were cleaned and wilted and the kale washed and stored in paper towels.

The Kale went into a mis-translated Tuscan Kale Soup. The recipe called for white beans, but for some reason I read chick peas. And so, we have Ceci Toscano with Kale (adapted/bastardized from Gourmet cookbook).
- Sautee one onion in olive oil
- Add 1/2 lb chick peas and 2 quarts water
- Add a parmesan rind (I had one parmesan and one romano), rosemary stem and bay leaf
- Bring to a boil and then simmer till the chick peas are tender (1 hour)
- Remove the cheese rind, rosemary and bay leaf and add the kale. Simmer till tender (10 minutes)

Last night/this morning, two weeks of beet greens went into a quiche along with some feta and pine nuts.

In advance of tomorrow's pick-up, I'm going to try to use the spring onions and zucchini in a ratatouille. I'll make it tonight and serve it at room temperature tomorrow.

This still leaves the beets, carrots and kohlrabi. I saw a recipe for ginger, beet and carrot soup which looked good. The problem is that I'm in training most of this week and next and so I have one fewer occasion to eat our produce. We'll see.

As for the Kohlrabi. I thought I might try a hasty pickled Kohlrabi and see if that does anything for it.