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magidEnterprise Farm doesn't seem to have their newsletter up for this week yet, so I don't know where most of these are from (other than east coast somewhere).
What I have left from last week: a bunch of lettuce, a couple of apples, the last little potatoes and a sweet potato, and most of the citrus. It's been challenging to get through it all, especially the lettuce (two large heads is a bit more than I can really manage; other greens are not an issue) and citrus. I've been trying to cook more than I had been in previous weeks (having evening work can make short-cuts of prepared foods extremely appealing), not just for Shabbat, but midweek. Of course, midweek, meals have to be quicker, though I often have some extant leftovers to repurpose.
First up: soup. I have an open container of miso paste I should be more aggressive about using before Pesach (Purim's in two weeks, which means Pesach is six weeks from now! yikes! Of course, I can give it away, along with whatever else, but ideally, everything will get used up.). OK, soup.
I diced a potato and sweet potato fairly small, and put them in a small pot of simmering water until they were done. Then I turned the heat down and added some miso. Once that was incorporated, I put in the bunch of chard, cut in rough chiffonade, and the last two eggs in the house, scrambled.
Verdict: not bad, but noodles really are the starch I want with miso. Also, using a bigger pot would have been smart.
The red kale was still left after the Shabbat cooking was done. I didn't want another batch of soup, since most soups just don't end up being soup for one, and I have enough soup in the freezer I already should be eating. I stopped at Trader Joe's for proteins, including some ground turkey, which lead to thoughts of stir-fry. Not an authentic stir-fry, given the ingredients, but sauteed in a wok, at least.
I started with a small onion, diced, and once that started to cook, I added the chopped-up red kale. I diced some potatoes fairly small, putting them on top of the kale to avoid sticking, then added a julienned sweet potato. I let them get comfortable together, then added the ground turkey, which had been mixed with cumin. Once that had browned, I put in a quarter of a preserved lemon, minced, and some black pepper. I wished I had some raisins, but I'm out. I debated adding my last can of chickpeas, but I already had both starch and protein, so I decided to save it for something else.
Verdict: I probably should have boiled the potatoes first, then sauteed them, but otherwise, it worked. I was surprised at how noticeable the preserved lemon was, even with the large quantities of other stuff.
Monday night, I still had an onion, some potatoes, two sweet potatoes, a pint of grape tomatoes, and tons of lettuce (despite my attempts to focus on eating more lettuce) from last week's delivery, plus other veggies around. I wished I had more cookable greens, which is what I most wanted. I didn't, though, so no use focusing on that. Somehow the tomatoes and onion got me thinking about pizza.
I sauteed some onions, then started a white-wheat pizza crust, to which I added basil and oregano. (I'm almost out of flour, which is a bit too early pre-Pesach. Given my current rate of use, probably one 5-pound bag will get me to Pesach, unless I suddenly decide to do lots of baking for mishloach manot (Note to self: start thinking about mishloach manot!).)
Then I started chopping: I sliced more onions, minced my last head of garlic from the Red Fire Farm winter share, and sliced some shallots from then, too. I sliced most of the pint of grape tomatoes, and cut up a bunch of mozzarella (later augmented with some Fontina).
The dough was ready not long after. I'd already decided I didn't want to open a huge can of crushed tomatoes for the little I'd use on pizza, so these were white pizzas. I rolled out the crust (well, actually, just used my hands to press them thin), brushed a thin oil layer over them (protecting them from soggy crust syndrome), then layered on alliums and tomatoes, finishing with cheese on top. A little more than 10 minutes in a hot oven, and the first ones were done.
Verdict: I prefer pizza with more veggies of color, and just more veggies in general. The options around didn't quite lend themselves to pizza, though, if I didn't want more starchiness (potatoes, sweet potatoes, cabbage, Brussels sprouts, lettuce). The crust was ok, but perhaps a little underdone in the middle; I probably should have had the oven at 500 F instead of 450 F. Still, pizza is better than no pizza :-)
- a large head of green leaf and a slightly smaller head of red leaf lettuce (likely Lady Moon)
- a bunch of green chard, Lady Moon, FL
- a pint of cherry tomatoes, Alderman Farms, FL
- eleven medium carrots (two pounds-ish?)
- a bunch of red kale, Lady Moon, FL
- three medium-small red beets with greens, Lady Moon, FL
- three 'juice' oranges
- five honey tangerines
- two medium-large zucchini
- two green bell peppers
- three sweet potatoes
- six potatoes
- two small onions (likely conventional but local)
- two apples (presumably IPM again)
What I have left from last week: a bunch of lettuce, a couple of apples, the last little potatoes and a sweet potato, and most of the citrus. It's been challenging to get through it all, especially the lettuce (two large heads is a bit more than I can really manage; other greens are not an issue) and citrus. I've been trying to cook more than I had been in previous weeks (having evening work can make short-cuts of prepared foods extremely appealing), not just for Shabbat, but midweek. Of course, midweek, meals have to be quicker, though I often have some extant leftovers to repurpose.
First up: soup. I have an open container of miso paste I should be more aggressive about using before Pesach (Purim's in two weeks, which means Pesach is six weeks from now! yikes! Of course, I can give it away, along with whatever else, but ideally, everything will get used up.). OK, soup.
I diced a potato and sweet potato fairly small, and put them in a small pot of simmering water until they were done. Then I turned the heat down and added some miso. Once that was incorporated, I put in the bunch of chard, cut in rough chiffonade, and the last two eggs in the house, scrambled.
Verdict: not bad, but noodles really are the starch I want with miso. Also, using a bigger pot would have been smart.
The red kale was still left after the Shabbat cooking was done. I didn't want another batch of soup, since most soups just don't end up being soup for one, and I have enough soup in the freezer I already should be eating. I stopped at Trader Joe's for proteins, including some ground turkey, which lead to thoughts of stir-fry. Not an authentic stir-fry, given the ingredients, but sauteed in a wok, at least.
I started with a small onion, diced, and once that started to cook, I added the chopped-up red kale. I diced some potatoes fairly small, putting them on top of the kale to avoid sticking, then added a julienned sweet potato. I let them get comfortable together, then added the ground turkey, which had been mixed with cumin. Once that had browned, I put in a quarter of a preserved lemon, minced, and some black pepper. I wished I had some raisins, but I'm out. I debated adding my last can of chickpeas, but I already had both starch and protein, so I decided to save it for something else.
Verdict: I probably should have boiled the potatoes first, then sauteed them, but otherwise, it worked. I was surprised at how noticeable the preserved lemon was, even with the large quantities of other stuff.
Monday night, I still had an onion, some potatoes, two sweet potatoes, a pint of grape tomatoes, and tons of lettuce (despite my attempts to focus on eating more lettuce) from last week's delivery, plus other veggies around. I wished I had more cookable greens, which is what I most wanted. I didn't, though, so no use focusing on that. Somehow the tomatoes and onion got me thinking about pizza.
I sauteed some onions, then started a white-wheat pizza crust, to which I added basil and oregano. (I'm almost out of flour, which is a bit too early pre-Pesach. Given my current rate of use, probably one 5-pound bag will get me to Pesach, unless I suddenly decide to do lots of baking for mishloach manot (Note to self: start thinking about mishloach manot!).)
Then I started chopping: I sliced more onions, minced my last head of garlic from the Red Fire Farm winter share, and sliced some shallots from then, too. I sliced most of the pint of grape tomatoes, and cut up a bunch of mozzarella (later augmented with some Fontina).
The dough was ready not long after. I'd already decided I didn't want to open a huge can of crushed tomatoes for the little I'd use on pizza, so these were white pizzas. I rolled out the crust (well, actually, just used my hands to press them thin), brushed a thin oil layer over them (protecting them from soggy crust syndrome), then layered on alliums and tomatoes, finishing with cheese on top. A little more than 10 minutes in a hot oven, and the first ones were done.
Verdict: I prefer pizza with more veggies of color, and just more veggies in general. The options around didn't quite lend themselves to pizza, though, if I didn't want more starchiness (potatoes, sweet potatoes, cabbage, Brussels sprouts, lettuce). The crust was ok, but perhaps a little underdone in the middle; I probably should have had the oven at 500 F instead of 450 F. Still, pizza is better than no pizza :-)
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no subject
Date: 2009-02-26 11:52 am (UTC)no subject
Date: 2009-02-27 12:14 am (UTC)This winter, I heard about Enterprise Farm, which has (just?) gone to year-round distribution, but with winter produce being sourced from the whole east Coast. It was interesting enough for me to sign up for weekly large share boxes. It's turned out to be more than I expected, and less local than I expected, too. I need to let them know that I won't be continuing past May, since I'd already re-upped with Red Fire (which makes it less likely I'll be able to get just winter boxes next year, I suppose, since they'll give preference to year-round people).
As far as I can tell, Enterprise Farm is still selling shares now, and will be happy to keep people on through the year. However, the pickup in Davis is not particularly convenient to you.
If there's a particular farm you're interested in, contact them now, and if there's a wait list, ask how long it is, and how many people they're estimating they'll take off the list.