Farm share, week 12
Aug. 31st, 2005 06:25 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
magidI got to the pickup a bit later than usual, so there might've been some options no longer available. I'm happy with the vegetable bounty, though, which includes
I had been hoping for another watermelon. They'll likely be a the farmer's market Friday, anyway.
It's also a Boston Organics delivery week for me. I got:
And now I get to plan what to cook for Shabbat, especially, now that I have the goods.
Challah, of course. Multi-grain, flax seed meal, the works. I'm going to try putting it in a hot oven for the first ten minutes to get a better crust.
To go with the challah, I have hummus, and I could make a black bean dip (would need to buy salsa, or use some other red spiciness), and have olive oil with za'atar for dipping.
I might stick with the watermelon-tomato-feta salad, just because, but it would mean getting more watermelon, feta (read: trip to Brookline), basil, and possibly mint. Or do a regular tomato-feta salad, with olives. It would also be good to make a green salad, using the lettuce and arugula, perhaps with some nuts and hearts of palm. Two salads? Maybe.
I think the leeks and some of the potatoes will go to augmenting the current batch of potato-squash-leek soup. I'll just hope it's cool enough that a warm soup will appeal.
Roasted beets and carrots would be pretty.
With the beet greens and/or the chard, I could sautee them with onion and garlic and pine nuts and make things-in-puff-pastry with them (I'd have to buy puff pastry. Or I could use phyllo, but puff pastry's easier). I could put in farmer cheese, and were it not that someone I know dislikes fruit in main courses, I'd consider raisins here, too.
I have a log of polenta in the fridge. Rounds of that topped with some mozzarella and sauteed onions, peppers, and perhaps zucchini would be nice. I could get some of the herbed mozzarella for a bit more zing, if I go to Trader Joe's.
I could make a quiche with some of the veggies, but that feels too boring just now. Backup plan, though, if I need it.
I still have the bananas from the last delivery. I believe they will become a banana-applesauce cake.
If I buy peaches, I could roast them with brown sugar (a touch of amaretto, too, maybe?) and/or maple (Hrm. If I have maple syrup. Would need to go to Trader Joe's if not.)
- three pounds of tomatoes (some heirloom, some not, all very red)
- a pound an a half of onions (there were bins with white, yellow, and red ones)
- a bunch of chard (I took red, though there were yellow ones as well)
- a bunch of beets with greens
- a pepper (There were orange and red bell peppers, and the longer, red, 'frying' peppers. I took an orange bell.)
- a bunch of leeks
- a head of green leaf lettuce
- a bunch of arugula or dill (Arugula, all the way.)
- an orange-skinned spaghetti squash (the variety called, apparently, "hasta la pasta".)
- a pound of carrots
I had been hoping for another watermelon. They'll likely be a the farmer's market Friday, anyway.
It's also a Boston Organics delivery week for me. I got:
- a pint of Maine blueberries
- four bananas
- four MacIntosh apples
- three Dapple Dandy pluots
- two medium zucchinis
- two bell peppers, one red, one green
- two oranges
- a pink grapefruit
- a beefsteak tomato
- eleven (3 pounds, maybe?) potatoes
And now I get to plan what to cook for Shabbat, especially, now that I have the goods.
Challah, of course. Multi-grain, flax seed meal, the works. I'm going to try putting it in a hot oven for the first ten minutes to get a better crust.
To go with the challah, I have hummus, and I could make a black bean dip (would need to buy salsa, or use some other red spiciness), and have olive oil with za'atar for dipping.
I might stick with the watermelon-tomato-feta salad, just because, but it would mean getting more watermelon, feta (read: trip to Brookline), basil, and possibly mint. Or do a regular tomato-feta salad, with olives. It would also be good to make a green salad, using the lettuce and arugula, perhaps with some nuts and hearts of palm. Two salads? Maybe.
I think the leeks and some of the potatoes will go to augmenting the current batch of potato-squash-leek soup. I'll just hope it's cool enough that a warm soup will appeal.
Roasted beets and carrots would be pretty.
With the beet greens and/or the chard, I could sautee them with onion and garlic and pine nuts and make things-in-puff-pastry with them (I'd have to buy puff pastry. Or I could use phyllo, but puff pastry's easier). I could put in farmer cheese, and were it not that someone I know dislikes fruit in main courses, I'd consider raisins here, too.
I have a log of polenta in the fridge. Rounds of that topped with some mozzarella and sauteed onions, peppers, and perhaps zucchini would be nice. I could get some of the herbed mozzarella for a bit more zing, if I go to Trader Joe's.
I could make a quiche with some of the veggies, but that feels too boring just now. Backup plan, though, if I need it.
I still have the bananas from the last delivery. I believe they will become a banana-applesauce cake.
If I buy peaches, I could roast them with brown sugar (a touch of amaretto, too, maybe?) and/or maple (Hrm. If I have maple syrup. Would need to go to Trader Joe's if not.)