Farm share, week 8

[magid]

Lots of stuff this week.

• 3.5 pounds of mixed summer squash and cucumbers (I got a lot of pickling cukes (I've been thinking of lots of cukely dishes, plus, maybe pickles), some small zukes, and a couple of small two-toned squashes, yellow and light green.)
  
• 6 ears of corn (I think not from this farm; I don't think he grows corn, plus it was in those plastic mesh bags that onions come in.)
  
• 1.5 pounds of tomatoes
  
• an eighth of a pound of basil (except that it was gone by the time I got there. *sigh*)
  
• a bunch of beets (They had red, golden, and chioggia; I got red, and golden to make up for the lack of basil.)
  
• a bunch of onions with green tops
  
• a head of garlic with green top
  
• an eggplant (There were the dark ones and the violet ones; I got the dark kind (a second one because I ran into friends who gave me theirs).)
  
• a head of kamutsuna, the mystery greens from last week (which I'm spelling as it was written, but has no hits on Google at all, so I suspect it's got another name. No idea what, though.)
  
• a bunch of chard (I chose red; there was also white- or yellow-stemmed.)
  
  
• fruit share: a pint of blueberries
  
• a pound of beans (green or purple, except that only green were left by the time I got there.)

Small box, 2/3 veg.

• half a pound (?) of green beans (It never rains but it pours... maybe I should get dill and try making dilly beans?) (MA grown)
  
• half a pound of mushrooms
  
• 6 ounces of blueberries
  
• a large-ish cucumber (MA grown)
  
• four zucchinis (MA grown)
  
• three large-ish onions
  
• five plums
  
• four oranges
  
• a mango (Neat: the info sheet says that the mango is from Haiti, grown in people's back yards. They're Madame Francis variety, which is apparently only available in the US from Haiti.)

Comments

[rethought.livejournal.com]

I miss dill pickles so much. Nasty sweet things here constantly.

Could you post a recipe for you pickling...um, liquid(?)...when/if you pickle?
:)

[magid.livejournal.com]

If I pickle, I'll definitely post about it. I've never made pickles (more than making a cucumber salad that's aged in vinegar, but not canned or anything. Oh, and a batch of watermelon pickles I didn't know what to do with.), so it would definitely be an adventure. Also, I grew up eating pickles only rarely, and only pickled cucumbers at that, so I'm never quite sure when/whether I'll eat them.

[surrealestate.livejournal.com]

Last night, I had an amazing "White Gazpacho" at The Blue Room in Kendall. I asked for the recipe and was told they'd email it to me. Good use of cucumbers.

[magid.livejournal.com]

Ooh, that sounds yummy!

I've been making a spicy cucumber salad that I'm finding rather addictingly hot. Sliced cucumbers, lightly salted, with cayenne, powdered ginger, a touch of sugar, and vinegar (in this case, ginger-peppercorn vinegar) on top.

[surrealestate.livejournal.com]

Mmmmm. I have one good-sizeed cucumber left -- maybe I'll try that.

[(Anonymous)]

My mother used to can pickles. The resulting shelves of jars were mesmerizingly gorgeous.

She also made refrigerator dilly beans. I have the recipe for that, if you'd like it. I haven't tried it myself, though.

[magid.livejournal.com]

Home canned things are so pretty. I've only done jam and chutney, and even that's nice.

I'm less interested in refrigerator pickles, just because there's a premium on fridge space (plus, I'd love to have the stuff this winter, when I'm not awash in tons of lovely crunchy veggies :-).