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Farmshare, Week Five
Jul. 18th, 2013 09:53 pmSick and heatwave temperatures: this has been another slightly unfun week for cooking (and generally the state here is not calibrated to winning at the mo'). But despite that, and a certain lack of pictures, a certain progress was made.
So.
Last week's inventory was:
1 Dancine lettuce
Rhubarb
1 quart mixed baby greens
Snow peas
Sugar snap peas
Shelling peas
1 Leaf lettuce
Garlic scapes
Beets
Black mushrooms, either chanterelles or oysters?
1/2 dozen duck eggs
--and there was a whole lot of backlog from my week of being on my back trying to keep plain rice in my tummy. But since solids were tentatively sitting, Thursday night I decided to use up a bunch of cascading duck eggs, a bunch of endless veggies, and make a dent in the green onions, and produced:
Quiche, food of men.
The recipe for this is actually something from when I was a kid: my mom used to make a mushroom quiche and a spinach one the same night, and the leftovers would go on for ages. I don't have a froofy '80s quiche dish, so I just put spinach and mushrooms in the same quiche, and halved the recipe. This still used up a good chunk of mushrooms, five duck eggs (!), some Unrelated Spinach From the Store, and so forth. It barely dented the green onions. It was tasty.
It came with a nice salad, and, since we don't want rhubarb getting any ideas about our house and staying in it, a rhubarb-strawberry-blueberry crisp.
The smear on this plate is because I ate a piece of crisp before photographing this one. Priorities.
The salad was pretty simple: just some lettuce, peas, and green onions, and almond slivers and a grapefruit we had kicking around to top it off. The crisp is a crisp. I am remembering this summer how fruit crisp is basically the best thing on earth and I will just fling fruit madly into it until fruit runs out.
The other thing we've been experimenting with is putting stuff in bread. Since it worked pretty well last time (and since the heat rolled in on the weekend, and sandwiches are indicated), I did two loaves of bread this week: one challah with green onion and the herbs from the other week in it, and one with a generous heap of herbes de Provence (jar naturalized from P.'s old pantry). Putting stuff in bread is good and I highly recommend it. Since P.'s mom gifted us a rosemary and a basil plant a few weeks ago -- source of all that basil I've mentioned -- and I brought home a buttload of dried currants on Saturday, putting stuff in bread will keep happening.
Otherwise, mostly this week was sandwiches and salad: We did a huge grocery run Saturday in Kensington Market, for the things we've been running out of hard -- meat, cheese, and especially dry goods -- but it's been too hot to cook it. The salads and sandwich fixings, though, have between them used up a staggering amount of lettuce, some of the peas, and most of our available mushrooms.
There is still green onion. -.-
So not the most interesting or photo-rich of weeks (honestly, my heart just wasn't in it), but we've cut leftovers to:
Shell Beans
Green Onions (drums...drums in the Deep...)
Baby leeks
1/2 quart strawberries
Garlic scapes (current kudzu of my fridge)
1/2 bunch herbs
Rye and currant crackers (dregs)
1/2 quart snow peas
Sugar snap peas
Shelling peas
1/4 Leaf lettuce
Beets
Black mushrooms (negligible)
1/2 dozen duck eggs
Considering where we started, that's decent progress.
This week's haul, for which P. came along (partly to see where it is etc., and partly because, frankly, I'm still pretty embarassingly shaky here) was:
Pesto mix - basil, scapes, parsley
Beets
Mixed baby greens
Sugar snap peas
Snow peas
1 head garlic
New potatoes
Mushrooms of a type I didn't check today
1/2 dozen duck eggs
We added a bunch of carrots and a cucumber to that, because we wanted them.
We also found out what's been happening to our crackers, which is that some person has been taking them (!) so it's been noted as a credit with the CSA and I will fight this person with lasers at a later time. I miss my crackers.
Current plans, heat or not, include potato! salad! (I have a Methodology for epic potato salad) and just damn well pickling some of the garlic scapes for later, and turning a quantity of those peas and some green beans into a raita mint salad thingie. I need to have a thought about beets. I like beets; I am just not flexible enough about them.
I dunno. Cold things. It's hot.
And that was the week that was.
So.
Last week's inventory was:
1 Dancine lettuce
Rhubarb
1 quart mixed baby greens
Snow peas
Sugar snap peas
Shelling peas
1 Leaf lettuce
Garlic scapes
Beets
Black mushrooms, either chanterelles or oysters?
1/2 dozen duck eggs
--and there was a whole lot of backlog from my week of being on my back trying to keep plain rice in my tummy. But since solids were tentatively sitting, Thursday night I decided to use up a bunch of cascading duck eggs, a bunch of endless veggies, and make a dent in the green onions, and produced:
Quiche, food of men.
The recipe for this is actually something from when I was a kid: my mom used to make a mushroom quiche and a spinach one the same night, and the leftovers would go on for ages. I don't have a froofy '80s quiche dish, so I just put spinach and mushrooms in the same quiche, and halved the recipe. This still used up a good chunk of mushrooms, five duck eggs (!), some Unrelated Spinach From the Store, and so forth. It barely dented the green onions. It was tasty.
It came with a nice salad, and, since we don't want rhubarb getting any ideas about our house and staying in it, a rhubarb-strawberry-blueberry crisp.
The smear on this plate is because I ate a piece of crisp before photographing this one. Priorities.
The salad was pretty simple: just some lettuce, peas, and green onions, and almond slivers and a grapefruit we had kicking around to top it off. The crisp is a crisp. I am remembering this summer how fruit crisp is basically the best thing on earth and I will just fling fruit madly into it until fruit runs out.
The other thing we've been experimenting with is putting stuff in bread. Since it worked pretty well last time (and since the heat rolled in on the weekend, and sandwiches are indicated), I did two loaves of bread this week: one challah with green onion and the herbs from the other week in it, and one with a generous heap of herbes de Provence (jar naturalized from P.'s old pantry). Putting stuff in bread is good and I highly recommend it. Since P.'s mom gifted us a rosemary and a basil plant a few weeks ago -- source of all that basil I've mentioned -- and I brought home a buttload of dried currants on Saturday, putting stuff in bread will keep happening.
Otherwise, mostly this week was sandwiches and salad: We did a huge grocery run Saturday in Kensington Market, for the things we've been running out of hard -- meat, cheese, and especially dry goods -- but it's been too hot to cook it. The salads and sandwich fixings, though, have between them used up a staggering amount of lettuce, some of the peas, and most of our available mushrooms.
There is still green onion. -.-
So not the most interesting or photo-rich of weeks (honestly, my heart just wasn't in it), but we've cut leftovers to:
Shell Beans
Green Onions (drums...drums in the Deep...)
Baby leeks
1/2 quart strawberries
Garlic scapes (current kudzu of my fridge)
1/2 bunch herbs
Rye and currant crackers (dregs)
1/2 quart snow peas
Sugar snap peas
Shelling peas
1/4 Leaf lettuce
Beets
Black mushrooms (negligible)
1/2 dozen duck eggs
Considering where we started, that's decent progress.
This week's haul, for which P. came along (partly to see where it is etc., and partly because, frankly, I'm still pretty embarassingly shaky here) was:
Pesto mix - basil, scapes, parsley
Beets
Mixed baby greens
Sugar snap peas
Snow peas
1 head garlic
New potatoes
Mushrooms of a type I didn't check today
1/2 dozen duck eggs
We added a bunch of carrots and a cucumber to that, because we wanted them.
We also found out what's been happening to our crackers, which is that some person has been taking them (!) so it's been noted as a credit with the CSA and I will fight this person with lasers at a later time. I miss my crackers.
Current plans, heat or not, include potato! salad! (I have a Methodology for epic potato salad) and just damn well pickling some of the garlic scapes for later, and turning a quantity of those peas and some green beans into a raita mint salad thingie. I need to have a thought about beets. I like beets; I am just not flexible enough about them.
I dunno. Cold things. It's hot.
And that was the week that was.
