I am excited to already be getting tomatoes! I have heard in the past that, at least around here, tomatoes don’t show up before July 4. I don’t think I’ve managed to produce them earlier than that, but then, sometimes, I procrastinate a little in my planting. Unfortunately I forgot to include the two Big Beef tomatoes in the photo because they were in a separate paper bag.
This week I also received: one red cabbage, three leeks, six orange and yellow carrots, one bunch of beets, four regular cucumbers (not sure which variety), two lemon cucumbers (I’ll be making a separate post about this), a bag of green beens, and one head of garlic. Definitely some good stuff. From the newsletter that Elise sends, it seems that this is the last week for carrots and beets. I’ll miss the carrots but am soooo ready to say goodbye to the beets.
Posted by Ryn on June 19, 2008
Half a pound of basil is a LOT of basil! I have no doubt that I could use it all myself, but I suppose I should give our friends who are sharing the share their share. Heh. We also received a cauliflower, a small red cabbage, some dill, two zucchini, four yellow squash, four cucumbers, 3/4 pound green beans, and two onions with the greens attached. It’s a pretty good haul, and I remain really happy with the shares so far this year.
I placed a quarter on top of the cauliflower for scale before taking this photo. This is a trick that I picked up in my geology classes – though they tended to use a pick-axe or lens cap or a person.
My husband is already planning to make pickles this weekend. I may ask him to do a guest post about that. I actually have a couple ideas of what I want to do with the cabbage. Dill is one of those herbs that confounds me a little. It’s very good in omelets. I haven’t used it for much else, and am open to ideas…
Posted by Ryn on June 12, 2008
Though it was the first squash of the year, I still felt compelled to pull out my old stand-by, Squash Casserole… despite the fact that there were far better/healthier things I could have made with these cute little yellow squash and zucchini, and also despite the fact that I had less than half the amount called for by the recipe. Fortunately, I had a great idea. It seemed perfectly reasonable that I could replace some of the missing squash with turnips. And so it was. I sliced up and used all the turnips that I had, and added some extra carrots to make up the rest. The casserole turned out great and I had the bonus of polishing off one of my problem vegetables.
Posted by Ryn on June 7, 2008
And in share #6 of 20, the summer produce begins! Today we received yellow squash, zucchini, parsley, and… basil. I’ve been excitedly awaiting the arrival of basil. I love to use it in Thai dishes, as well as, of course, pesto. Once the tomatoes start, the easiest thing ever to make is a caprese salad. (More on that later.)
We also received beets, strawberries, broccoli, and a giant head of cauliflower. I think I’m going to need to bust out a roasted vegetables dish to go through the remaining beets and turnips. Or maybe we can grill them. Hmmm.
Posted by Ryn on June 5, 2008
I found this recipe online that says it’s the one used by P. F. Chang’s. I changed it up a bit, and was really, really happy with the results. I was out of vegetable broth (for shame) so I used water, but as Mr. Brown says, water doesn’t bring any flavor to the party. Here’s my recipe for Ma Po Tofu.
14 oz tofu, extra firm
1 tbsp chili sauce (such as Sriracha)
1 tbsp miso paste (preferably brown)
1 1/2 tbsp canola oil
1 tbsp chili oil
1 tbsp fermented black beans
1 tbsp (or more) crushed red pepper
1 cup vegetable broth or water
2 tsp sugar
2 tsp soy sauce or tamari
4 stalks green onions, chopped
3 tbsp cornstarch
2 tbsp water
Put the entire block of tofu in a large pot of salted boiling water. Cook for three minutes. Remove, drain, cool until it can be handled, and cut into one-inch blocks. Heat both oils together in a large deep skillet or wok at medium heat. Mix the chili sauce and miso into a paste, add to the oil, and cook for about one minute. Add the black beans and crushed red pepper, and cook for thirty seconds. Add the broth, sugar, and soy sauce, mix well, then add the tofu and simmer for about five minutes. Add the green onions. Mix the cornstarch and water together in a small bowl until smooth. Drizzle into the skillet a little bit at a time and stir. Keep adding until the sauce thickens to your liking. You may not need to add all the cornstarch. Serve with some broccoli and steamed rice.
Posted by Ryn on June 4, 2008
After four hours of cooking, here’s what I have left:
1/2 lb beets
7 small turnips
1 lb bok choy
And here’s what I made:
Thai Curried Vegetables
Sugar snap peas, broccoli, carrots, and onions were used to make this simple curry. I also added some tofu. Based off a recipe in Bittman’s How to Cook Everything Vegetarian, I wasn’t happy enough with this to share how I made it. I cooked the broccoli and snap peas briefly before adding them to the curry, and I think this made them too soft and mushy.
I’ve made this a few times before. It features beets and dried cranberries, and yes, it really is that color. Risotto in general is just delicious, and this dish is no exception. Cinnamon and cloves add depth to the sweetness of the beets. This is from Lorna Sass’s Recipes From an Ecological Kitchen.
Chickpeas and Greens with Moroccan Spices
I’m not sure what makes the spices particularly Moroccan, as it was just cumin, turmeric, and cayenne, but this was a very tasty way to use up all those greens. It called for preserved lemon, which I didn’t have, so I added a few splashes of lemon juice instead. Check out Deborah Madison’s Vegetarian Cooking for Everyone for the recipe.
Posted by Ryn on June 2, 2008