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magidWelcome to the all food, all the time journal :-).
Last week Laurens10 was kind enough to pick up the share for me. Week 8 included:
This week's share (week 9) included about 20 pounds of veggies (no wonder I walked the mile home slowly!):
This week's Boston Organics box is a small one, one third fruit.
And a dozen eggs (from NH). (I wish I'd gotten the local blueberries, but I'll live :-)
So with all this bounty, tonight seemed like a perfect night for a local dinner. (Also, cooking some of it meant a greater chance of fitting it all in the fridge. Except the tomatoes, of course.)
I started the oven preheating, then halved one of the onions, putting one half on a low sautee while chopping the other up for a tray of roasted veggies. I diced up the zukes and summer squashes from the farm share (even though the ones from Boston Organics are local, I find I want to use the farm ones first; they're somehow closer to me, knowing where they came from exactly, rather than some farm in MA), adding them to the foil-lined tray. Then I diced up one of the tomatoes, to add color and a bit of sweetness. I topped the veggies with some freshly ground black pepper and a drizzle of oil (completely forgetting the sea salt I usually add), and put them in the oven; one thing pretty much done (work-wise, anyway).
Next up, I cut the corn off the cob of four ears of corn. These ears have a greater circumference than a few weeks ago, and the kernels are plumper. I think this lead to not only more volume in kernels, but more 'milk' when I scraped the ears down.
I generally dislike green peppers, but I had four large ones, and I decided to taste them again. They're not sweet like ripe peppers, but these definitely lacked the bitterness I associate with green peppers (maybe it's only supermarket ones that have that?), so I minced part of one up, the pale green insides complementing the creamy yellow of the corn.
The onions had browned, so I washed and chopped up the komatsuna. I didn't feel like doing the stems and the greens at different times, as I should have, so I layered the stems lower and hoped for the best.
Next up on the veggie cutting board: tomatoes. I diced two medium red tomatoes and two small Green Zebra tomatoes. I added the ripped-up leaves from three of the slightly wilted sprigs of basil, and let them get friendly.
I pulled the last two scallions from yesterday's farmers market run out of the fridge, still admiring the long long green tops and the pretty purple bulbs below. I cut some of the greens into the tomatoes, mince some more for the corn, then sliced the rest up and added it to the komatsuna, giving them a stir to make sure they cooked evenly. They smelled a bit bitter, more than I wanted, so I looked over the spices to see what might help. I thought about nutmeg (it works with spinach), but the cinnamon came to hand first, so I added just a little, and while for a moment it seemed it would overwhelm the greens, it quickly evened out.
I dressed the two salads, the tomatoes just getting a little olive oil and a hint of black pepper, while the corn got cayenne and cumin with their olive oil. Two more things done.
Last up: the greens. I'm too lazy to make an actual omelette, plus I like having lots of veggies with my eggs, so I just stirred in half a dozen eggs or so once the greens had cooked, yet again forgetting to add any salt. Oops.
The final menu:
-scrambled eggs with komatsuna, onion, and scallion
-roasted zukes, squashes, tomato, and onion
-corn salad with scallion and green pepper
-tomato salad with basil and scallion
I couldn't get myself interested in figuring out a dessert. Otherwise, this worked pretty well, modulo the missing salt. And the eggs would've been enhanced by some mushrooms, but there weren't any yesterday at the farmer's market anyway.
Last week Laurens10 was kind enough to pick up the share for me. Week 8 included:
- tomatoes
- string beans
- a head of red leaf lettuce
- a stalk of broccoli
- three beets
- a yellow squash and a zucchini
- a head of garlic
- an eggplant
This week's share (week 9) included about 20 pounds of veggies (no wonder I walked the mile home slowly!):
- eight ears of corn
- three pounds of tomatoes (I got some heirlooms, including Green Zebras. Yay!)
- a pint of Juliette tomatoes
- three pounds of summer squash/zucchinis/picking cucumbers (I got only the first two)
- six sprigs of herbs (choices included rosemary, cilantro, dill, and basil; I got only the last, because of the tomatoes and my lack of cucumbers (plus I have rosemary at home))
- a head of komatsuna (looks rather like a very tall romaine lettuce with more noticeable stalks, the bottom like too-narrow bok choi; a cooking green)
- a head of lettuce (I chose a red-leafed variety, as usual)
- two pounds of green peppers
- two Walla Walla onions
- two stalks of broccoli (I chose one green and one purple)
This week's Boston Organics box is a small one, one third fruit.
- a large green cabbage (MA grown)
- a bunch of green chard
- a bag of green beans (half a pound?)(MA grown)
- four ears of corn (VT grown)
- three medium zucchini (MA grown)
- four Roma tomatoes
- a cantaloupe
- two oranges
- two peaches
- two white nectarines
And a dozen eggs (from NH). (I wish I'd gotten the local blueberries, but I'll live :-)
So with all this bounty, tonight seemed like a perfect night for a local dinner. (Also, cooking some of it meant a greater chance of fitting it all in the fridge. Except the tomatoes, of course.)
I started the oven preheating, then halved one of the onions, putting one half on a low sautee while chopping the other up for a tray of roasted veggies. I diced up the zukes and summer squashes from the farm share (even though the ones from Boston Organics are local, I find I want to use the farm ones first; they're somehow closer to me, knowing where they came from exactly, rather than some farm in MA), adding them to the foil-lined tray. Then I diced up one of the tomatoes, to add color and a bit of sweetness. I topped the veggies with some freshly ground black pepper and a drizzle of oil (completely forgetting the sea salt I usually add), and put them in the oven; one thing pretty much done (work-wise, anyway).
Next up, I cut the corn off the cob of four ears of corn. These ears have a greater circumference than a few weeks ago, and the kernels are plumper. I think this lead to not only more volume in kernels, but more 'milk' when I scraped the ears down.
I generally dislike green peppers, but I had four large ones, and I decided to taste them again. They're not sweet like ripe peppers, but these definitely lacked the bitterness I associate with green peppers (maybe it's only supermarket ones that have that?), so I minced part of one up, the pale green insides complementing the creamy yellow of the corn.
The onions had browned, so I washed and chopped up the komatsuna. I didn't feel like doing the stems and the greens at different times, as I should have, so I layered the stems lower and hoped for the best.
Next up on the veggie cutting board: tomatoes. I diced two medium red tomatoes and two small Green Zebra tomatoes. I added the ripped-up leaves from three of the slightly wilted sprigs of basil, and let them get friendly.
I pulled the last two scallions from yesterday's farmers market run out of the fridge, still admiring the long long green tops and the pretty purple bulbs below. I cut some of the greens into the tomatoes, mince some more for the corn, then sliced the rest up and added it to the komatsuna, giving them a stir to make sure they cooked evenly. They smelled a bit bitter, more than I wanted, so I looked over the spices to see what might help. I thought about nutmeg (it works with spinach), but the cinnamon came to hand first, so I added just a little, and while for a moment it seemed it would overwhelm the greens, it quickly evened out.
I dressed the two salads, the tomatoes just getting a little olive oil and a hint of black pepper, while the corn got cayenne and cumin with their olive oil. Two more things done.
Last up: the greens. I'm too lazy to make an actual omelette, plus I like having lots of veggies with my eggs, so I just stirred in half a dozen eggs or so once the greens had cooked, yet again forgetting to add any salt. Oops.
The final menu:
-scrambled eggs with komatsuna, onion, and scallion
-roasted zukes, squashes, tomato, and onion
-corn salad with scallion and green pepper
-tomato salad with basil and scallion
I couldn't get myself interested in figuring out a dessert. Otherwise, this worked pretty well, modulo the missing salt. And the eggs would've been enhanced by some mushrooms, but there weren't any yesterday at the farmer's market anyway.