Boston Organics

[magid]

Small box, some fruit.

• an eggplant
  
• a head of cauliflower
  
• two bags of green beans (a pound and a half?)
  
• a huge head of garlic
  
• six sweet potatoes of various sizes
  
• four white potatoes
  
• four yellow onions
  
• seven small Gala apples
  
• two Anjou pears
  
• three lemons (yay!)
  
• two navel oranges
  
• two satsuma tangerines

First thoughts: definitely green beans for Shabbat dinner. I still have the eggplant from last week, so I should make eggplant, but at least a couple of people coming aren't eggplant people, so making something else is more appealing. It's the first night of Hanukah, which would imply something fried, but since I can't serve it immediately after frying, that's less than ideal. I could go with Mom's idea of potato kugel instead of latkes (to be lower in fat), perhaps with a bit of sweet potato and/or apple in it for variety. I had thought (before this delivery) of mixed mashed white root veggies (potatoes, turnips, and sunchokes), but I can still mash the other two together. Or stick with that, and nix the kugel, which is more nervous-making for me, given that I rarely kugelize. Also, I think I should put apples and pear on the don't-send list, given that I'm inundated with hand fruit (plus I'd've liked the other fruits I didn't get more than these just now.)

*ponder*

Comments

[(Anonymous)]

For bread this week, how about that Indian bread that gets fried instead of baked? Poori, I think. It takes a lot of oil in a deep pan, though it could later be reused. The dough puffs up in the oil, like a ballooning pita of sorts. Could be kept warm in foil.

Hmmm, in the text box here, "foil," above, lines up nicely right below "oil."

Take care as you toil with foil over oil, for if it were to boil, smoke would coil, food would broil, and spattering would cause you to recoil. Dinner would spoil and be tossed in the soil, and you'd experience unbearable turmoil.

*ahem*

And, well, sauteed and stir-fried is still fried in oil. Why don't we usually count that?

Oh, sufganiot could make use of leftover poori oil, maybe, if there's a type you know how to make that are okay cold.

Now I'm thinking of these interesting fried plantains I saw prepared on television once, wondering how warm they'd need to be.

Yay for lemons. I was just thinking earlier how much I like lemon.

I think I should try to sleep.

[magid.livejournal.com]

Puri/poori sounds great! Except that I don't deep fry stuff (yet?), and I have a bit of a mental block on making Indian food.

Eeeee! "-oil"y indeed! *giggle*

I have no idea why other fried/stir-fried foods don't seem to count. Oozing grease seems to be necessary (but then why, say, tempura seems Right Out? No idea.).

I've never made plantains, fried or otherwise. It sounds good, but I'm bound to make my way through the produce I've already gotten. (So far, the green beans, cauliflower, eggplant, and many sweet potatoes have been processed. There is much still to go: farm share tomorrow afternoon, and I still have too many squashes, plus all the fruit!).

Really, lemon's wonderful. Laurie Colwin wrote a wonderful essay about the glories of the lemon (in either Home Cooking or More Home Cooking, both of which are highly recommended), from savory to sweet, salty to sharp, and as a floor wax! (Well, not quite, but almost :-)

Hope you got enough sleep.

[breedingimperf.livejournal.com]

we got tricolored carrots, but it was disappointing to slice and cook them, and watch the cooking water turn purple.. Not so tricolored carrots. But yummy all the same.

[magid.livejournal.com]

Tricolored carrots as in there were three colors of carrots, or some of them had three colors apiece?

I've had better luck with keeping interesting colors when cooking in oil, rather than water (roasting works particularly well, since there's not much to bleed into/onto).