[local eating] Farm share, week 16, and Shabbat dinner

[magid]

The loot:

• two pounds of (pedestrian) tomatoes
  
• a third of a pound of braising greens
  
• a head of cabbage
  
• half a pound of green beans
  
• a head of escarole (left behind; I knew I wouldn't get around to it)
  
• a sunshine squash
  
• two pounds of potatoes
  
• a pound and a half of carrots
  
• three baby bok choi
  
• a bunch of radishes with greens

And there was the bulk order I'd put in for me and a friend. Except that none of the things for me showed up :-(. Next week, perhaps, beets and bulk tomatoes....

I'm invited out for a three of the meals on first days (!!), and am hosting Shabbat dinner. The only constraint was one person doesn't eat meat, so I ended up going for fish instead.

The menu:

• wine, white wheat and barley challot, local honey
  
• hummus, possibly Brie
  
• mushroom-barley soup with buttercup squash
  
• salmon baked with cranberry chutney
  
• potato salad with garlicky pickles and pickled garlic scapes
  
• green salad (either the braising greens with balsamic strawberries and feta, or a multicolored cherry tomato salad with feta)
  
• roasted wax beans
  
• sauerkraut
  
• apple crisp with boozy mulberries, husk cherries, and walnuts (except that I didn't realize I'd left a burner on low, and that's where I put the pot, so it might have burned :-( )
  
• fruit liqueurs, tea if I leave the urn on

Comments

[magid.livejournal.com]

I almost always default to pareve soup; it's easier in my kitchen in a lot of ways (and I assume frozen/canned things are pareve unless there are big signs all over it :-). I wonder whether your soup would do better with another simmer?

I adore Sun Golds, but of the ones I picked, a smaller red one was even more amazing (no memory of what kind, just incredibly sweet).

Canning doesn't have to be a big deal. FYI, Tag's in Porter always has canning supplies. (And I can't quite imagine moving applesauce *twice*.)

Sukkah report: the schach went up, there's wood to hold it in place, and some Xmas lights. It's not impressive, just utilitarian...

[(Anonymous)]

Parve soup makes sense. One would think further simmering would help, but it simmered for hours and didn't fall apart. Thanks for the suggestion, phrased so nicely, though!

I had some very nice red ones in July, and just now some interesting ones called Black Cherry tomatoes (Black cherry tomatoes? Black-Cherry tomatoes? Black-Cherry cherry tomatoes?).

Canning would be fun. Etrog marmalade!

Thank you for the sukkah report! *grin*

[magid.livejournal.com]

My best guess about the soup is that the barley was old, rather in the way I've read about dried beans being too old and not softening enough when cooked. Sorry to hear it.

Black Cherry tomatoes (however punctuated) sound lovely!

I don't use etrogim for canning unless I find organic ones, since they're sprayed with tons of pesticide to keep them pretty for use with lulavim. And I've never found organic ones :-(. Some year I might try to sprout the seeds and start an etrog tree or two of my own indoors (though I know it takes years and years until they're big enough to bear fruit).

[(Anonymous)]

What a smart theory! I didn't know that about aged beans. I have, however, experienced beans and lentils not fully softening and didn't know it could possibly be attributed to anything other than having added salt too early.

I didn't know that about pesticides and etrogim. I had considered making liqueur (and asking for your guidance in doing so) out of the one etrog I will have, but I am so enjoying my etrog this holiday that the idea of not having it any more, of turning it into something else that would be consumed, made me sad, so I will probably dry it or something.

Having an etrog tree would be so nice!

[magid.livejournal.com]

You could put cloves into it and dry the etrog, using it for havdalah.

[(Anonymous)]

Exactly my thoughts on all counts! Great minds . . .

[(Anonymous)]

I finally did this last night!