We will be picking up a full share for the next few weeks. Considering the amount of leftover produce we had from the last week(s), we knew we'd have trouble fitting it all into the refrigerator. We gave a bit away yesterday, and I'm not quite sure what's left, but the list for this week's haul follows.
1/2 pound arugula
1/2 pound tatsoi
2 heads butter lettuce
2 pounds pattypan squash
2 red bell peppers
3 pounds (I think) potatoes
2 pounds sweet potatoes
2 pounds beets
1 head garlic
3 small winter squash -- I think we have a butternut, acorn, and sweet dumpling
1 large bunch scallions
1 large bunch swiss chard
1 large bunch basil -- this may be the last of it; I know my container plants are going all twiggy
PYO: 10 jalapeno, 10 habanero, small bunch parsley, 30 stems flowers. We didn't take any other herbs because we still have some from last week.
While I ran around with the kids, Matt made Tuesday dinner:
Baked penne with roasted peppers, fresh basil and goat cheese. He made use of a jar of sauce I brought home from Trader Joe's the other day.
Matt also roasted some beets last night and is marinating them today with some sliced onion. He's using a recipe from our newest cookbook, Jim Lahey's my bread, and if I can get it together we may have fresh bread to make our beet-arugula-goat cheese sandwiches.
Also, via Chocolate and Zucchini, I discovered that there is a group that has organized The Bread Baker's Apprentice challenge and are baking their way through Peter Reinhart's book, week by week. The group started in May 2009 and is already up to the focaccia. That was the recipe I was lusting over the last time I picked up the book -- it involves pouring a half-cup of olive oil, sea salt, and herbs over the top. Imagine the crust. I'm a bit sorry I didn't know about this sooner; joining may have given me the incentive I need to get a regular bread-baking practice started. Although it is still possible to participate, anyone joining now and starting from the beginning would be many weeks behind, so there doesn't seem much point (to me). One nice thing is that the challenge has produced a plethora of blog posts with excellent photos of the various stages of the preparations. Useful. For the near-term (like this week) I am interested in the no-knead method that Lahey presents. Truly, I think that the difference between knead and no-knead is minimal. Most of the bread recipes I have seen only ask for 5 to 7 minutes of kneading. Not bad. It just seems like a lot of work. I think the biggest challenge will be finding a place for the dough to rest for 12 to 18 hours in our crowded space.