Wow, I haven't even looked in here lately. I've been tired a lot...
The CSA is winding down. We have a fine collection of cabbages in the crisper drawer, which should last us a while. We also have several winter squash. Meanwhile, we've eaten chard and spinach - the cool weather crops are turning up again! I made a great chard crustless quiche for lunch, today, and it will be the basis of several lunches this week.
Monday, November 10, 2008
Tuesday, July 22, 2008
CSA
The CSA pick up felt a little light this week. That may simply be because this was the first week without lettuce - it's been in the 90s, and I'm sure it's bolted. But the heads are nice and big, so it feels like a lot, though it's not really a firm vegetable.
We have several kinds of summer squash, and collards, a couple of cucumbers, and one lonely ear of corn. (Last week was the first corn - luckily we had two ears, then, so we could each have one!) The first green beans and eggplant. Onions and garlic.
We are getting a nice variety. I've been keeping a list, so we see how it plays out, and we've had 32 different kinds of produce in 8 weeks! OK, that is counting green and mature onions and garlic separately - but they are different.
We're not, as I mentioned, getting the fruit share, but it's coming in nicely, now - they had some lovely little plums, and peaches.
I do supplement a bit from Greenmarket. I can get enough fruit for us there, and I'll pick up some lettuce, as I do carry mostly salads for work lunches. One vendor there has lovely lettuce all summer - don't know how they do it, but it's clearly their speciality. I'll pass Union Square on my way home from work tomorrow, and get a few things.
I need to find some good things to do with eggplant. I'm not fond of it, but Himself is, so I've tried to remember to cook it before - and here it is, in the selection, so... I was able to get the long narrow ones, which I prefer. (He's not fond of all the greens, but they're also in the package, and I should be eating them for several reasons, and he doesn't actively dislike them... It all evens out, between us.)
We have several kinds of summer squash, and collards, a couple of cucumbers, and one lonely ear of corn. (Last week was the first corn - luckily we had two ears, then, so we could each have one!) The first green beans and eggplant. Onions and garlic.
We are getting a nice variety. I've been keeping a list, so we see how it plays out, and we've had 32 different kinds of produce in 8 weeks! OK, that is counting green and mature onions and garlic separately - but they are different.
We're not, as I mentioned, getting the fruit share, but it's coming in nicely, now - they had some lovely little plums, and peaches.
I do supplement a bit from Greenmarket. I can get enough fruit for us there, and I'll pick up some lettuce, as I do carry mostly salads for work lunches. One vendor there has lovely lettuce all summer - don't know how they do it, but it's clearly their speciality. I'll pass Union Square on my way home from work tomorrow, and get a few things.
I need to find some good things to do with eggplant. I'm not fond of it, but Himself is, so I've tried to remember to cook it before - and here it is, in the selection, so... I was able to get the long narrow ones, which I prefer. (He's not fond of all the greens, but they're also in the package, and I should be eating them for several reasons, and he doesn't actively dislike them... It all evens out, between us.)
Kitchen day
This was a busy day in the kitchen.
I've been away for the weekend (I'll post about cooking for that later.) So I'm largely starting from scratch.
This is a bread baking day, and I've learned to fill up the oven! I mean, if I'm going to put it on at all in this heat, I want full use of it. So I just put in 2 loaves of bread, one large and one small bread and cheese pudding, and a large baking dish of tofu.
I have found that 2 ordinary tubs of tofu, sliced in quarters lengthwise, neatly fill my glass baking dish. Himself prefers the texture of baked tofu, and I think it works better in the salads I often carry for lunch, so this gives me roughly a week's worth. (2 slices each for one dinner, and 1 slice, with another protein source, in 4 lunch salads.)
Earlier, I had made a citrus pickled onion.
I omitted the sugar, because I don't want it, and the pepper, because I didn't have one. It's in the refrigerator now, marinating - I'll see how I like it! I also made a huge bowl of tabbouli with the parsley from the CSA - we'll both be eating this for lunch all week, I think.
I've been away for the weekend (I'll post about cooking for that later.) So I'm largely starting from scratch.
This is a bread baking day, and I've learned to fill up the oven! I mean, if I'm going to put it on at all in this heat, I want full use of it. So I just put in 2 loaves of bread, one large and one small bread and cheese pudding, and a large baking dish of tofu.
I have found that 2 ordinary tubs of tofu, sliced in quarters lengthwise, neatly fill my glass baking dish. Himself prefers the texture of baked tofu, and I think it works better in the salads I often carry for lunch, so this gives me roughly a week's worth. (2 slices each for one dinner, and 1 slice, with another protein source, in 4 lunch salads.)
Earlier, I had made a citrus pickled onion.
I omitted the sugar, because I don't want it, and the pepper, because I didn't have one. It's in the refrigerator now, marinating - I'll see how I like it! I also made a huge bowl of tabbouli with the parsley from the CSA - we'll both be eating this for lunch all week, I think.
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