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[local eating] Farm share, weeks 9 and 10
Aug. 10th, 2011 10:10 pmThis week's share, week 10:
Current thoughts: fresh honeydew (perhaps with feta and mint in a salad, or perhaps with lemon and black pepper, or just chilled); honeydew liqueur; roasted ratatouille with eggplant, peppers, squash, and tomatoes, plus some oregano, and possibly some of the Bogatyr garlic I picked up last week in Rindge (a vendor there had at least three different kinds of Russian garlics!); a stir fry with the broccoli; possibly a caponata of some sort, perhaps to freeze.
Also, I've been thinking what to do with the vegetables that will be left once the current liqueurs are finished, The sweet onion should make a very nice jam. I could make tomato-basil preserves. And for some reason, the idea of beet chutney with carrots (I'd have to get carrots) is pretty appealing, with sugar, vinegar, garlic, walnuts, maybe raisins? and... I'm not sure which spices are right for this. A tandoori mix? Some cumin? Ginger is pretty obvious, but I'm not sure what to put with it.
( And week 9 )
- a large head of curly endive (given away, because I know I never get around to it until it's sad)
- two eggplants (chosen from a variety of sorts: I chose large regular purple ones, then when someone else offered his, chose small purple ones)
- two pounds of mixed cucumbers and/or summer squash (the cucumbers looked far larger than the ones I prefer, so I chose all yellow pattypan squash, which turned out to be five of them)
- a bunch of collards or kale (only curly kale was left, so I got collards)
- a stalk of broccoli
- a bunch of herbs (I chose oregano over thyme; there were other options as well)
- four bell peppers (I chose the pale pale yellow ripe ones over green unripe ones)
- five beets (I chose larger ones over smaller ones)
- ten tomatoes (plus a few extra small ones that the site coordinator said we could take)
- a melon! (I chose honeydew over musk melon or the last watermelon, because I've always wanted local honeydew, and hadn't seen any before)
Current thoughts: fresh honeydew (perhaps with feta and mint in a salad, or perhaps with lemon and black pepper, or just chilled); honeydew liqueur; roasted ratatouille with eggplant, peppers, squash, and tomatoes, plus some oregano, and possibly some of the Bogatyr garlic I picked up last week in Rindge (a vendor there had at least three different kinds of Russian garlics!); a stir fry with the broccoli; possibly a caponata of some sort, perhaps to freeze.
Also, I've been thinking what to do with the vegetables that will be left once the current liqueurs are finished, The sweet onion should make a very nice jam. I could make tomato-basil preserves. And for some reason, the idea of beet chutney with carrots (I'd have to get carrots) is pretty appealing, with sugar, vinegar, garlic, walnuts, maybe raisins? and... I'm not sure which spices are right for this. A tandoori mix? Some cumin? Ginger is pretty obvious, but I'm not sure what to put with it.
( And week 9 )