Farm share, week 7, and a local meal
Aug. 1st, 2007 08:12 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
magidNot quite as many different things, but still quite a lot.
Porch update: 33 grape tomatoes, 17 Sungold cherry tomatoes
Tonight's the one night I have time for cooking this week (other than for Shabbat, of course), and with the lovely produce, it's definitely a night for a local dinner.
Obviously, given that I still have much of last week's corn (sweetcorn to the Brits), cut off the cob, still in the fridge, and this current influx, corn has to be on the menu. I still have some of the potatoes from last week's share, and I got some milk as well (actual dairy milk, not the soy version, which is unusual for me), which all adds up (with that onion) to a lovely chowder. It would've been even better had I a nice piece of white fish, but even without, this makes me happy.
Currently my favorite way to prepare summer squash is roasting cubes of it, because sauteeing so often ends with it turning mushy, which is not what I want. Since there's such an abundance of tomatoes, I diced a couple of them as well, to add sweetness, balancing the salt and pepper.
I cut some of the cabbage into slivers, and quickly sauteed it with some sliced carrots and cumin (Why cumin? I'm not sure.). The carrots went in first, then the cabbage for a shorter while, so it would be just wilted, with a little bit of crunch left, but I wanted the carrots done through.
I thought about making a not-omelet, but this felt like enough for tonight (read: my feet are tired of being stood upon). So sitting and enjoying the fruits of other labors it is for me.
P.S. I emailed the local Va'ad about local cheese and meat, and they just got back to me. They suggest asking at The Butcherie for kosher rennet (I so doubt they'll have this, and I think it even less likely that they'd have the cultures to make different cheeses, but I'll ask.), and gave me the phone number of a local shochet, R. Kelman. Very cool! The Va'ad says I'd need a place for the slaughter, but I should talk to R. Kelman to find out details. *deep breath* So, local and kosher consumers, if I organized it, would anyone else be interested in local meat? (No promises; I have no idea if it's really feasible, given that (a) I don't have a space, though that feels like something that could be found, and (b) I've never kashered meat before, much less dealt with most of a carcass or defeathered birds, but it's worth seeing if I'm the only one for whom this has appeal.)
- a head of cabbage (tiny to small, in green or purple; I chose green)
- a white onion (medium-small)
- a bunch of cilantro (I gave it away to some guy getting his share)
- eight carrots (rather small ones, choice of white or purple; I got a mix)
sixeight summer squashes and/or pickling cucumbers (mix and match; the greater number because I was picking up towards the end of the distribution and they had more than enough for people to take a bit more; I got all squash, since I still have a bunch of cucumbers to get through)ten twelvefifteen ears of corn (same thing about the increasing amounts; most of these are white-kerneled, while a few are butter-and-sugar)- a small punnet of Juliette tomatoes (halfway between grape tomatoes and Romas)
- six to eight full-size tomatoes
Porch update: 33 grape tomatoes, 17 Sungold cherry tomatoes
Tonight's the one night I have time for cooking this week (other than for Shabbat, of course), and with the lovely produce, it's definitely a night for a local dinner.
Obviously, given that I still have much of last week's corn (sweetcorn to the Brits), cut off the cob, still in the fridge, and this current influx, corn has to be on the menu. I still have some of the potatoes from last week's share, and I got some milk as well (actual dairy milk, not the soy version, which is unusual for me), which all adds up (with that onion) to a lovely chowder. It would've been even better had I a nice piece of white fish, but even without, this makes me happy.
Currently my favorite way to prepare summer squash is roasting cubes of it, because sauteeing so often ends with it turning mushy, which is not what I want. Since there's such an abundance of tomatoes, I diced a couple of them as well, to add sweetness, balancing the salt and pepper.
I cut some of the cabbage into slivers, and quickly sauteed it with some sliced carrots and cumin (Why cumin? I'm not sure.). The carrots went in first, then the cabbage for a shorter while, so it would be just wilted, with a little bit of crunch left, but I wanted the carrots done through.
I thought about making a not-omelet, but this felt like enough for tonight (read: my feet are tired of being stood upon). So sitting and enjoying the fruits of other labors it is for me.
P.S. I emailed the local Va'ad about local cheese and meat, and they just got back to me. They suggest asking at The Butcherie for kosher rennet (I so doubt they'll have this, and I think it even less likely that they'd have the cultures to make different cheeses, but I'll ask.), and gave me the phone number of a local shochet, R. Kelman. Very cool! The Va'ad says I'd need a place for the slaughter, but I should talk to R. Kelman to find out details. *deep breath* So, local and kosher consumers, if I organized it, would anyone else be interested in local meat? (No promises; I have no idea if it's really feasible, given that (a) I don't have a space, though that feels like something that could be found, and (b) I've never kashered meat before, much less dealt with most of a carcass or defeathered birds, but it's worth seeing if I'm the only one for whom this has appeal.)