[local eating] Farm share, week 18

[magid]

I got to the distribution point as things were starting to be packed up, so I was a bit rushed (and not paying as much attention to how much of each thing, since it obviously didn't matter that everything be precise at that point; better to get something into a bag and on to the next item than fiddle too long with the scale).

• a quarter pound of tomatillos
  
• a pound of green peppers (light green)
  
• a pound of carrots
  
• a head of (green leaf) lettuce
  
• a quarter pound of hot peppers (I chose cherry and a few jalapenos, avoiding the habaneros because I'm not sure what I'd do with that amount of heat)
  
• a quarter pound (?) of pea tendrils (I left them there, not sure what I'd do with them and not feeling inspired)
  
• a quarter pound (?) of spinach (the kind that's old enough to be better cooked)
  
• a quarter pound (?) of "braising greens"
  
• a smallish butternut squash
  
• a pound of yellow onions
  
• a large head of adult bok choy
  
• a bunch of collard greens

I'm feeling a bit tired of canning (33 pints of pickled beets in the last two days alone), but if I can figure out a brine that would work for a couple of different kinds of veggies, it would be good to pickle most of the hot peppers and at least some of the carrots, perhaps also some onions (I have red ones from last week). Other thoughts: caramelizing onions; some kind of pancakes with already-baked winter squash (and/or some kind of yeasted bread with winter squash); something with winter squash, cumin, and chickpeas (perhaps a stew with the collards and/or spinach?); some kind of salsa verde with the tomatillos and peppers.

Comments

[cellio]

I made butternut-squash soup on Sunday. First soup of the season -- yum!

[magid.livejournal.com]

Sounds yummy!

Oh, maybe I'll follow your lead, and I even have a couple of apples I could put in, too.

[(Anonymous)]

Hide the kidney beans!

[magid.livejournal.com]

*grin*

I don't even have any right now!

[(Anonymous)]

I used to like snacking on raw pea tendrils, which can also be lightly sauteed, but then I realized how buggy they can be and kind of lost interest.

Adult bok choy!

You were right -- no tomatoes! There were plenty at the Farmers' Market, though no Pink Ellas (or anything else my farmer friend would suggest to me as similar, though he was happy to hear how much I enjoyed them); they apparently focused on picking what needed picking, which yielded fewer heirlooms for this market, but there *might* be Pink Ellas next week's. Did you end up picking up any tomatoes?

Thanks to your guidance a number of years ago, I finally have caramelizing onions down. I tend to make them to top mujadara, but also made a delicious zucchini dish this summer started with caramelized onions. So, thank you.

How have you been making your salsa verde?

[magid.livejournal.com]

The last time I got pea tendrils (a couple of years ago) I didn't really know what to do with them either, so sauteed them, and wasn't particularly happy with the result; maybe I did it wrong. So when I got to the pick-up last night (already dark, on a rainy night), asked the point people what they used them for, and got back a "for flossing teeth" reply, I decided it was better that I not take them (and they'd go to Food for Free, and hopefully used) rather than they sit in my fridge while I avoided dealing with them until they aged out of usefulness. In previous years I might have tried to give them to a friend instead...

I didn't make it to the farmer's market yesterday; I might get to one today and check around; thanks for the encouragement to check.

Yay for caramelized onions! I adore them (and have been thinking I should do a batch, now that I have abundant onions. I'm glad you're able to make them as you like. (Also great as a pizza topping, btw. Or in a savory bread pudding, perhaps with Swiss cheese and sauerkraut rye bread...)

Last time I used this recipe for salsa verde. Except that I used grapefruit juice instead of lime. And left out the cilantro. And used regular paprika instead of smoked. And didn't pay much attention to which kind of hot pepper in what proportions, as long as it was enough total. I'm thinking I might want to try something with roasted tomatillos/peppers this time, and make a very small batch.

[(Anonymous)]

For flossing teeth! Yeah, good call leaving them.

Brookline has a nice big market today. Hmm, I should actually be getting over to that area today. Thanks for the idea to check out the tomatoes there. You are welcome for the encouragement!

Caramelized onions are like candy! No matter how much I make, it is too little. I am so grateful to you for having taught me how to make them.

Yummy pizza topping! What a creative idea for a bread pudding -- sounds amazing! Do you ever make mujadara? The zucchini dish was simple, but starting it off with the caramelized onions made the final result seem much more impressive.

Interesting recipe and adaptations. Roasted tomatillos and peppers sounds quite appealing!

In the Little House books, was it ever stated what they ended up doing with the tomatillos? Jam?

[magid.livejournal.com]

Did you make it to the Brookline farmer's market? That's the one I'd thought about going to today, until my plans for the day changed.

There are never enough caramelized onions. It's a law of the universe!

I've never made mujadara. Maybe I'll try it sometime :-).

I don't remember there being tomatillos in the Little House books. Green pumpkin (pie), also green tomatoes (pickles and/or pie), but I didn't think tomatillos.

[(Anonymous)]

I did make it to the Brookline market, thanks to your having helped me think to do so! Thank you!

The young fellow greeted me with a surprised hello, having just seen me yesterday in Davis. There were no Pink Ellas, but another variety was recommended as similar and picked out for me by the knowledgeable woman. Pink Lady? No that's apples. Pink Girl, I think.

Anyway, I bought twice as many as I needed, with you in mind, in case you didn't make it. Can I get them to you?

There are never enough caramelized onions. It's a law of the universe!

That is fantastic. (Your statement itself, that is, not the unfortunate truth thereof.)

Mujadara is easy. I serve it topped with yogurt (fine of course not to if parve is needed), slices of hard-boiled egg, and caramelized onions. It's good cold, too.

Green pumpkin pie! I could be making it up, but wasn't there something about "prairie fruit" of some sort?

[magid.livejournal.com]

Oh, wow, you got me extra tomatoes? You're incredibly thoughtful! I'm not sure what the rest of my day is like (ie where I'll be when), so I'm not sure that transfer would work. You can use the extra tomatoes if it doesn't happen?

First law when I become master of the universe: enough caramelized onions for all! ;-)

It's strange: I like lentils, but don't seem to cook them much. I'm not sure why that is (and was talking about it with a friend recently, who has the same reaction).

Maybe there was prairie fruit. I'm not sure that it would be tomatillos, though.

[(Anonymous)]

I'm so glad you are pleased! *bounce*

Just let me know! I'll check back here.

Many are not yet ripe, so if need be they'd keep; if you don't want a ripe one for this Shabbat, perhaps Sunday will be better?

First law when I become master of the universe: enough caramelized onions for all! ;-)

Fabulous!

I think lentils are just kind of like that.

Did the prarie fruit have tomatillo-like papers? Like I said, I might be making this up.

[magid.livejournal.com]

Friday has gotten away from me, again (and Shabbat's moving earlier so fast these days, it's hard to keep up!). I haven't decided whether Sunday should feature the HONKfest parade, or a day at StrowlerCon (which would take me up to Woburn). Indecisive person is indecisive. Which is a long way of saying I don't know about tomato transfer.

Not sure about the prairie fruit. Hrm.

Shabbat shalom!

[(Anonymous)]

I understand indecision.

Shavua tov! (And happy birthday, yes?)

[magid.livejournal.com]

Shavua tov!

(And thank you! Yes :-)

[magid.livejournal.com]

PS. This is what I did for salsa this time (which was cooked, not raw, but whatever):

1. Broiled a halved red onion, three cloves of garlic in their skins, half a dozen tomatillos, three light-green peppers, and a jalapeno pepper until somewhat charred, adding some corn I'd frozen at the very end.
   
2. Peeled the peppers, garlic, and tomatillos, then chopping it all up.
   
3. Mix together with some lime juice and a touch of salt.

It went over pretty well :-)

[(Anonymous)]

That sounds really, really good.

With what did you serve it?

[magid.livejournal.com]

Corn chips, the kind that are formed to scoop better, since this seemed like it would be rather drippy. Also a vegan stew, with rice pudding for dessert.

[(Anonymous)]

I had been picturing something with black beans, but your simple presentation would certainly showcase your wonderful salsa better. Good call. And smart about the scoopiness. And a nice rest of the meal too.

[currentlee.livejournal.com]

shoot! the beet pickling party! argh!

[magid.livejournal.com]

It was mostly chioggias, which are not my favorite for pickling, if that helps....