Farm share, week 6

[magid]

Again, courtesy of Tapuz.

• two tomatoes
  
• a bunch of cilantro (left with Tapuz)
  
• a bunch of parsley (I tend not to use it; suggestions for use or someone who wants it?)
  
• a head of red leaf lettuce
  
• a bunch of scallions
  
• a bag of green beans (half a pound?)
  
• a medium head of green cabbage
  
• a zillion = six cucumbers of various sizes
  
• two summer squashes and three zucchini (all medium-small)
  
• three small beets

Porch tomato update: 14 red, 7 orange

Comments

[bitty.livejournal.com]

we got...
greens.

a lot of greens -- our largest haul so far -- but still just greens.

plus? the nice lady at the copley farmers market was out of the farm fresh mozzarella i've become addicted to! how dare she!

otoh, really good tomatoes at the farmers market.

[neorock.livejournal.com]

not really something I'd be interested in... and I assume you'd have seen it for yourself on food_porn... but still when I saw this, I thought of you and what you'd think about this....

http://www.baconsalt.com/

shavuah tov :)

amitai

[magid.livejournal.com]

Hrm. If I'm remembering correctly, your largest haul so far doesn't necessarily mean a whole lot. And it's well after time for there to be something other than greens (even if I suspect the tomatoes are due to Red Fire's greenhouses). Still not impressed.

So sorry to hear about the mozzarella. I wonder if you can get the right stuff to make your own from the New England Cheesemaking Supply Company...

Much can be salvaged with really good tomatoes :-)

[magid.livejournal.com]

I must've missed that on food_porn.... Wow. I can't imagine I'd want everything tasting of salty bacon, though I admit the smell of my neighbors cooking it has been good. And it would seem just wrong to try it early this week, too, if I end up sampling it sometime.

A former roommate liked Bacos layered into a 7-layer salad because they swelled up and became bacon-like enough to make her nostalgic, but they never tasted as good as the smell (the coffee and popcorn issue).

Shavuah tov!

[(Anonymous)]

I've had good luck freezing parsely that has been washed, left slightly wet, and coarsely chopped.

A bit of parsely works with spinach in items with eggs and cheddar cheese. It can be used even in slightly larger quantities with potatoes. I think it is mixed with the butter-garlic mixture for making garlic bread. Some can be added to various types of soups. And it is good in babaganoush!

I've been enjoying the porch updates.

[(Anonymous)]

I've smelled bacon cooking. Did not care for the scent at all.

[(Anonymous)]

Oh, and, I've heard of, but never had or made, parsley pesto, to have -- alliteratively, as it were -- on pasta.

Hmm, looks like I spelled the herb in question wrong, twice, in my previous comment.

[magid.livejournal.com]

To me, it's another cooking meat smell, one I've never ended up tasting, but still a good smell. (I'd make a horrible vegetarian.)

[magid.livejournal.com]

Thanks for the suggestions. The only times I remember being parsley being used when I was growing up was on the Seder plate and in tabouli; my mom didn't even use it in soup. I have never really gotten fond of the flavor, which is why it stymies me so. But you've given me some good ideas (I think I won't yet try parsley pesto; that would be too intense for me at this point.).

I wish there were more to update on the porch; I haven't really gotten the space organized as I'd wished, so there's not really room for people with all the clutter that should be in the basement.