Penultimate farm share: week 19, the boothy edition

[magid]

• a hot pepper (I chose jalapeno)
  
• a stalk of Brussels sprouts
  
• a rutabaga
  
• a daikon
  
• a pound of carrots (intriguingly young, not huge 'horse' carrots I'd expect at this time of year)
  
• four pounds of potatoes (I chose red skinned over the other kind because the lighter-skinned ones had more green bits)
  
• a pound and a quarter of parsnips (rather narrow ones)
  
• a pound and three quarters of onions (I chose all yellow, no red) (er, unless I'm reversing the poundage on the parsnips and onions)
  
• two small or one large winter squash (I chose butternut over a green-skinned variety of pumpkin)

The newsletter mentioned the bumper crop of sweet potatoes (including an eight pounder!), so I'm a bit surprised there weren't any this week.

Recent food ponderings have included an all-New-World dish of ground bison cooked with cranberries and pumpkin; another batch of sauerkraut, this time with apple and daikon; an apple-themed dinner (which would've made sense for RH), with apples in a savory vegetable soup, apples and cabbage with sausage, some kind of fresh slaw with apples, and any of a zillion different apple desserts; from Toyb, the suggestion to have a rainbow meal for parshat Noach, which has currently morphed into a rainbow square of antipasto (though I don't know how I'd find things that would really be blue and indigo; the rest are quite doable. First thoughts include red sauerkraut/roasted tomato; orange winter squash/sweet potato; yellow pepper/summer squash; green beans/leaves/cucumbers; blue ??; indigo ??; violet cauliflower/potatoes).

Comments

[geekosaur]

Blue potatoes? Blue corn?

[magid.livejournal.com]

The blue potatoes I've seen have been more purple, which is why I put them with violet. I haven't seen blue corn that's actually edible around here (rather than in corn chip form, for instance).

[(Anonymous)]

Saute purple cabbage so that it turns bluish.

If you can find blueberries, make a rainbow fruit parfait instead!

[magid.livejournal.com]

There is that cabbage effect. It makes it less appetizing to me; I wonder if I can turn that around?

I'd prefer not to figure out seven fruits to layer!

[(Anonymous)]

Nah, it isn't appetizing. You might have to skip the blue vegetable.

There's no such thing as blue food!

I decided a while back that if I were to make a rainbow pepper salad, I would have light and dark green to make up for no blue. I think last year you used white? My imagined rainbow vegetable pate has white, again making up for no blue. Hmm, I think it lacks purple too; I suppose it could include it or not.

There is some edible flower, though, that is, I think, light blue.

Funny, you don't look bluish.

[magid.livejournal.com]

There are purple peppers, some streaked with green.

Funny, you don't look bluish.
*grin*

And then there's Judy Tenuta's line about Judy-ism!

[(Anonymous)]

There are purple peppers, some streaked with green.

Indeed, aren't those lovely!

Yes, so what I had pictured for the rainbow pepper salad was: red, orange, yellow, light green, dark green, and purple. My apologies if I was unclear.

When I wrote, "I think last year you used white?" I ought to have continued the sentence, " . . . you used white as a sixth color in the tossed rainbow salad you made?"

Incidentally, are decorative gourds edible?

[magid.livejournal.com]

I think I was focusing more on the possible different colors of pepper, all over the spectrum, not just the colors that were solid (all the streaked and speckled ones were for Jacob's remuneration, after all... :-). But you were, indeed, very clear. I think the white ones might have had a tinge of light green, though.

To the best of my knowledge, decorative gourds aren't edible, but I'm not sure whether that's because they're sometimes shellacked, or because there's not much that is edible inside, or because what is edible doesn't taste like much, or whether they're actually harmful to eat.

[(Anonymous)]

What does it say about me when I read information as a correction rather than as additional information?

The non-solid peppers are indeed worth including, you are right. And so clever, for Jacob!

There are white peppers? Hmm.

Thank you so much for your gourd information.

Mmmm, food ponderings...

[avivasedai.livejournal.com]

Bison with cranberry and pumpkin sounds delicious! I'd start with cubed pumpkin from a store who does that for you, then maybe go for a small dice, cook that most of the way through, add the meat and cranberry, let it juice up.

Seven layers of fruit (because I do want to think about it!):
Red: strawberry
Orange: mango puree
Yellow: Star fruit
Green: kiwi
Blue: Concord grapes? Blueberries are blue on the outside, but I don't know if you'd be content with that.
Violet: um... no, plums are a translucent yellow or something in the flesh...
Indigo: crap, might have to look outside my fruit zones (Indonesian anything? Asian? Any South American weird fruits?

Oh well.

Re: Mmmm, food ponderings...

[magid.livejournal.com]

Maybe cooked blueberries for the indigo?

I'm more likely to use a farm pumpkin than a pre-cubed pumpkin. (I have done something similar with sour cherries and sweet potatoes, plus the ubiquitous onions, and it was of the yum.)

Re: Mmmm, food ponderings...

[(Anonymous)]

Rainbow fruit parfait is something about which I thought a while ago. You did come up with most of the fruits upon which I had decided. Mine is sort of tropical. Also, my list isn't based on Roy G. Biv but rather on the six of the color wheel, plus a bonus.

From the bottom to the top of the parfait, viewed from the side of the glass:

Blackberries
Blueberries
Kiwi discs
Pineapple chunks
Mango slices
Strawberry discs
Coconut sorbet scoop

Hmm, that list looks odd, since it goes top down to describe bottom up.

Yes, the blueberries are only blue on the outside, but they are used whole, so it is okay.

Concord grapes appear to me as a deep dark purple -- not as black as blackberries though. Violet? Indigo? Not sure, probably violet. A better color choice than the blackberries, but they don't go as well with my other chosen fruits (I imagine, perhaps not so!).

Purple plums are indeed yellow inside. You might be interested to know that when stewed with nothing but a tiny splash of lemon juice, cooled, and then allowed to sit in the fridge, the compote turns a wonderful bright dark magenta. Yummy with yogurt!