This Week from the Farm (November 10)

This week our full share from Cherry Grove Farm consisted of:

1/2 pound arugula
1/2 pound tatsoi
2 heads lettuce
1 bunch radishes
1 bunch scallions
1 bunch mustard greens
1 bunch carrots
2 pounds mixed mini-cauliflowers and broccoli stalks
1 bulb garlic
some bell peppers and potatoes (Matt bagged these, so not sure how much)

As usual, it was quite late when we returned home, so I made one of our standards: Orzo and Mustard Greens, for Tuesday dinner.

I also made another loaf of basic no-knead bread. Again, it didn't rise very well. Then I remembered the state of the yeast when I opened the little packet: it was inflated, the way an over-fermenting bottle of apple cider is inflated, and I knew there was a chance that it would be problematic. And then I promptly forgot all about it. Despite its imperfections, the bread was as wonderful as always, with a thick, brown, crackly crust that sent me into a fit of self-satisfaction. From the look on his face, I knew Matt was getting bored and irritated when, as I chewed each bite, I declared repeatedly, "Mmm. This is really good bread."