Nicole is always much more imaginative about packing lunches when school starts again.
There is salad under all that meat, we promise.
Oh dear lord more peaches I think I am going to explode. If anyone has any ideas on what to do with peaches that is grain free, please share.
Also, beets, summer squash, cucumbers, tomatoes, apples, broccoli, collards and a watermelon.
Here is week 10, and a peek into the depot. Unlike many CSA’s I’ve gone to pick up with friends, the depot is incredibly well organized, and allows you to pick your own produce. This is great for me, picking up for a two person family, because I can grab a smaller watermelon, or the smaller beets in a box because I happen to have a good recipe, rather than being relegated to whatever comes in my box.
The small veggie share is in its own tent, making confusion over small and large much easier to contain.
Delicious raspberries, ready for the nomming!
Alright, on to the share! Read more…
Yes, you read that right. 9. So we kinda ran away and got married last week, so no week 8. We swapped with another member, and picked up their share while they we on vacation. We’ll post some reviews and photos from the honeymoon in the next few weeks, but in the meantime, veggies!
Nectarines, peaches, and a cantaloupe for the fruit. Chard, corn, beets, two kinds of tomatoes, pickling cucumbers, and parsley for the veggies. The cheese is a fiddlehead tomme.
The burrata from the farmshare a few weeks ago was delicious on tomatoes with dried basil, salt, and pepper sprinkled on top. Burrata is mozzerella-textured on the outside, and creamy on the inside, so the mix of textures lent itself well to the crunch of the tomato and the pop of the seasonings.
We jokingly refer to our house as the “One Butt Kitchen” We are not joking. You could theoretically fit two people in there, but not if you want to open the fridge or stove, or actually do anything. Our kitchen is the size of most people’s bathrooms.
Some people are very particular about what gets eaten when. Turkey is for fall and more specifically Thanksgiving, lamb is a spring food, etc. We are not prejudiced. Food is nommy. Nommy food is nommy all the time.
So we had these pickling cucumbers. And these carrots. So pickling commenced.
I started out with this recipe and winged it from there.
I had pint jars, not quarts, so this recipe is per pint jar. You will have a little bit of leftover liquid at the end.
Ingredients for 5 jars
First, wash your mason jars and tops. Rinse them very well, and let them air dry.
Next, wash your veggies.
Chop the ends off of the cucumbers, and slice into spears.
Peel the carrots, then chop them in half, using the jars as a guide. Slice them into spears.
Combine the apple cider vinegar, water, and salt in a large pot, and put on medium-high heat.
Then, add 1/2 TBS of freeze dried dill, 5 peppercorns, and 1tsp garlic to each jar.
Load each jar full of cucumbers or carrots.
Notice that the pickling juice has come to a boil, whisk it to get all the salt dissolved. Pour the brine into each jar.
When all the jars are filled, Carl informs me to walk away, and let them sit, and have all the air bubbles come out.
Come back, shake the jars, and walk away. When they have settled for a while, put the tops on, and put them in the fridge.
Check back in a few weeks for a taste test!
A field trip to H-Mart yielded us some fancy mushrooms, and Carl pulled out his fancy-pants paleo/gf sauce making skills to make a delicious chicken based meal. This is a very non-traditional style of reduction-based sauce, and if you are used to the consistency and color of a roux-based cream sauce, this will surprise you with its bright flavors and darker color. The convenient thing about doing a coconut-milk reduction is that you cannot break this sauce, unlike standard cream sauces.
Chicken with Spaghetti Squash and Coconut Mushroom “Cream” Sauce Recipe