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magidThis week was the first pickup of my summer farm share, through Red Fire Farm, in Granby, MA.
This week's haul:
Which is to say, green, green, and green, with red and white accents. Pretty much what I expected. I'm happy it's started!
Monday I biked to work, and took a long-cut home, which took me by Land's Sake, Weston's organic farm. They listed rhubarb, which inspired me to meander back yesterday to get some. I was pleased to find that they were offering their own honey. I couldn't resist, and last night cooked them together for a very local, um, compote? dessert topping? Something. Though I think I prefer the clear sweetness of sugar with rhubarb, letting the flavor through without changing it.
Next Tuesday I have my first fish share pick up. I'll be getting 4–6 pounds of locally caught fish (though I admit I don't yet know the methods they use for catching them; the minefield of sustainable fishing is so large...). The tricky part, for me, is that that 4–6 pounds will be gutted, but otherwise intact, fish. I need to learn how to descale and fillet the fish, and figure out what to do with the other parts to use as much as possible (and I keep hearing that the fish cheeks are the best part). For the pickup, I have to get a cooler (I can do that), and I should probably acquire a filleting knife, and perhaps a descaling tool.
Query Does anyone have suggestions for good filleting knife, or features to look for? Anyone with mad fish skillz?
This week's haul:
- two heads of lettuce (I chose a ginormous red leaf lettuce and a Boston lettuce for variety (and the hope that I'd make it through all the lettuce))
- a small bunch of smallish beets with greens
- a small bunch of medium Hakurei turnips with greens
- a bunch of cilantro (given away to some other cilantro enthusiast)
- a bunch of collards or kale (I chose the huge collards because I'd just missed the end of the lacinato kale, and only purple kale was left)
- a bunch of baby garlic with greens (think: garlic equivalent of scallions, not garlic scapes)
- two-thirds of a pound of spinach
- a third of a pound of mesclun
Which is to say, green, green, and green, with red and white accents. Pretty much what I expected. I'm happy it's started!
Monday I biked to work, and took a long-cut home, which took me by Land's Sake, Weston's organic farm. They listed rhubarb, which inspired me to meander back yesterday to get some. I was pleased to find that they were offering their own honey. I couldn't resist, and last night cooked them together for a very local, um, compote? dessert topping? Something. Though I think I prefer the clear sweetness of sugar with rhubarb, letting the flavor through without changing it.
Next Tuesday I have my first fish share pick up. I'll be getting 4–6 pounds of locally caught fish (though I admit I don't yet know the methods they use for catching them; the minefield of sustainable fishing is so large...). The tricky part, for me, is that that 4–6 pounds will be gutted, but otherwise intact, fish. I need to learn how to descale and fillet the fish, and figure out what to do with the other parts to use as much as possible (and I keep hearing that the fish cheeks are the best part). For the pickup, I have to get a cooler (I can do that), and I should probably acquire a filleting knife, and perhaps a descaling tool.
Query Does anyone have suggestions for good filleting knife, or features to look for? Anyone with mad fish skillz?