CSA, Week the Two.
Jun. 20th, 2012 04:24 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
leahbobetWeek one! In retrospect, I ate out of doors a lot this week: a combination of NXNE, and it being very hot out, and preexisting food plans with friends, and having errands to run all over the city. This means I didn't do a bucket of cooking, but what I did I'm really happy with.
As we recall, we started with:
4 stalks rhubarb
1 head lettuce
1 quart field greens
1 quart jerusalem artichokes
1 kale
1 bunch spring onions
1 bunch beets
6 duck eggs
6 chicken eggs
1/2 pound chanterelle mushrooms
And bought as extras:
1 bunch asparagus
1 bunch carrots
...and bought, the next day, from the Bloor-Borden farmers' market:
1 jar wildflower honey
1 pint strawberries
1 pint raspberries
2 bunches spinach that are giant and lovely and ohgodspinachIloveyou
1 rack lamb
1 pint cherry tomatoes
This week was mostly good for salads as big as your face.
Salad, face-sized.
This one was Wednesday's dinner: that tiny head of lettuce, a 1/2 pint field greens, spring onions, strawberries, chanterelle mushrooms, a mead vinaigrette, and a bit of chevre on top. I did some even better ones, involving the rest of the field greens and getting into the spinach, later on into the week.
This was also a good week for Things We Put Vegetables In. For example, sauteeing a bunch of vegetables and putting them in pasta! Or sauteeing a bunch of vegetables and putting them in scrambled eggs, even better when the eggs are duck eggs (and I think I will be putting kale in omelettes in future, too; that was a good call).
I feel like I'm using the egg share a little smarter already, too: the scrambled eggs, which I needed very badly after four days of NXNE, used up four duck eggs; two more were hard-boiled and just eaten cold with my salads, to get some protein into the meal. And some of the chicken eggs went to a batch of avgolemono Friday night, when I also needed protein very badly. Last year I kept finding myself with leftover eggs every week, which just built and built. So far, I've used nearly my full dozen in the week this time around.
I find I'm already snacking better, too. Some of those cherry tomatoes, I just ate with a little salt. And the raspberries never really went into anything except my mouth.
I will take mo' better pictures this week.
Which brings us to the Week Two batch, picked up last night:
5 rhubarbs
1 pint field greens
1 lettuce (bigger)
1 pint peas (woot woot)
1 bunch oregano
1 pint strawberries
12 garlic scapes
6 duck eggs
6 chicken eggs
morel mushrooms (!!!)
--and some shiitake mushrooms I found at the little market on Brunswick and wheedled my way into getting to buy.
I'm not going to the Bloor-Borden market this week: I kind of want more of those tomatoes, but I have a lot of perishable veggies in the fridge, and at this point buying more would be an eyes-bigger-than-stomach situation. And also, before meeting![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
sora_blue for cold noodles in Kensington last night, I ducked into the cheese store and got five or six kinds of cheese, so I'm probably in business for a while here.
Check back next Wednesday, when Dr. Strangepork asks: Will she actually make strawberry-rhubarb pie, or just talk about making it?
As we recall, we started with:
4 stalks rhubarb
1 head lettuce
1 quart field greens
1 quart jerusalem artichokes
1 kale
1 bunch spring onions
1 bunch beets
6 duck eggs
6 chicken eggs
1/2 pound chanterelle mushrooms
And bought as extras:
1 bunch asparagus
1 bunch carrots
...and bought, the next day, from the Bloor-Borden farmers' market:
1 jar wildflower honey
1 pint strawberries
1 pint raspberries
2 bunches spinach that are giant and lovely and ohgodspinachIloveyou
1 rack lamb
1 pint cherry tomatoes
This week was mostly good for salads as big as your face.
Salad, face-sized.
This one was Wednesday's dinner: that tiny head of lettuce, a 1/2 pint field greens, spring onions, strawberries, chanterelle mushrooms, a mead vinaigrette, and a bit of chevre on top. I did some even better ones, involving the rest of the field greens and getting into the spinach, later on into the week.
This was also a good week for Things We Put Vegetables In. For example, sauteeing a bunch of vegetables and putting them in pasta! Or sauteeing a bunch of vegetables and putting them in scrambled eggs, even better when the eggs are duck eggs (and I think I will be putting kale in omelettes in future, too; that was a good call).
I feel like I'm using the egg share a little smarter already, too: the scrambled eggs, which I needed very badly after four days of NXNE, used up four duck eggs; two more were hard-boiled and just eaten cold with my salads, to get some protein into the meal. And some of the chicken eggs went to a batch of avgolemono Friday night, when I also needed protein very badly. Last year I kept finding myself with leftover eggs every week, which just built and built. So far, I've used nearly my full dozen in the week this time around.
I find I'm already snacking better, too. Some of those cherry tomatoes, I just ate with a little salt. And the raspberries never really went into anything except my mouth.
I will take mo' better pictures this week.
Which brings us to the Week Two batch, picked up last night:
5 rhubarbs
1 pint field greens
1 lettuce (bigger)
1 pint peas (woot woot)
1 bunch oregano
1 pint strawberries
12 garlic scapes
6 duck eggs
6 chicken eggs
morel mushrooms (!!!)
--and some shiitake mushrooms I found at the little market on Brunswick and wheedled my way into getting to buy.
I'm not going to the Bloor-Borden market this week: I kind of want more of those tomatoes, but I have a lot of perishable veggies in the fridge, and at this point buying more would be an eyes-bigger-than-stomach situation. And also, before meeting
sora_blue for cold noodles in Kensington last night, I ducked into the cheese store and got five or six kinds of cheese, so I'm probably in business for a while here.Check back next Wednesday, when Dr. Strangepork asks: Will she actually make strawberry-rhubarb pie, or just talk about making it?
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no subject
Date: 2012-06-20 08:40 pm (UTC)no subject
Date: 2012-06-20 08:47 pm (UTC)The one I had for lunch today was even better. :D
no subject
Date: 2012-06-20 09:37 pm (UTC)no subject
Date: 2012-06-20 10:22 pm (UTC)no subject
Date: 2012-06-20 10:02 pm (UTC)It turned out so yummy that even my 11 month old daughter ate it, the next day, after it had mellowed a bit in the fridge.
no subject
Date: 2012-06-20 10:23 pm (UTC)no subject
Date: 2012-06-21 02:06 am (UTC)ETA: I did half garlic scapes, half basil. A chunk of Parmesan, the leftover cashews, and olive oil.