Last Week from the Farm (November 19)

We missed our Tuesday pickup this week and were desperate not to miss the last week of the CSA distribution. Luckily, our last minute call was answered and we were allowed to do a Thursday pickup. It was a good one:

1/2 pound arugula
3 pounds cauliflower
2 heads lettuce
1 bunch radishes
1 bunch scallions
1 bunch carrots
1 bunch mustard greens
1 bunch kale
8 pounds of potatoes (!)
1 bulb garlic
probably something else, can't remember

Also, we were told that there would be a bonus broccoli distribution, either this week or next. I love it! It is nice to stretch the season out a little longer and have one last visit to the farm (hopefully during daylight hours this time). And we've been in the happy position of not having to spend much at the store, so it is also a little sad for the pocketbook once the season finally comes to an end and the grocery expenditures rise in time for the holiday season. On the plus side: without a fridge full CSA veggies languishing in the fridge, we will be able to buy things like fennel and endive from the market, guilt-free!

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."

Weekly roundup (November 10)

So I guess I missed a lot of posting on our adventures in farm share consumption. It always hits me on the day we are going to pick up our share, that I've been neglectful in my cataloging. I hardly did any cooking this past week. Matt picked up most of it, though we did have several tag-team collaborative dinners. I can't even remember what any of them were, except last night:

Monday dinner:
Vegetable soup, with mustard greens, potatoes, baby carrots, jalapeno, and porcini. With my first "basic" no-knead bread from the Lahey book. The house was very cool despite the warm weather, and I didn't allow my dough enough fermentation time, and thus did not acheive a perfect rise. The result, however, was moist and chewy, if a bit more dense than intended. And the crust was all that it was promised to be. Professional-like. My new clay baker did its work, and I was well-pleased and satisfied.

This Week from the Farm (November 3) -- late edition

This week our full share from Cherry Grove consisted of:

1/2 pound tatsoi
1/2 pound arugula
2 heads butter lettuce
1 bunch radishes
1 bunch scallions
1 bunch mustard greens
1 bunch lacinato kale
1 bunch red russian kale
2 or 3 pounds of potatoes
a handful of bell peppers
1 head garlic
PYO: not sure if there was anything, possibly herbs, but it was raining, so we didn't go out.

Only 2 more weeks, and then back to buying vegetables at the market.

I had to throw out some arugula that we had sitting around for 2+ weeks. Which is a shame because I love arugula but never actualized the plans I had made for it. With about half of the rest, I made a batch of arugula pesto to save.

Bitten: The Evening Snack Tradition

To me, this is an ideal dinner custom. Something for everyone and a drink, too.

We don't really have a comparable option in Princeton. What we do have are small plates at places like Mediterra or Tre Bar (which is an excellent place for weekday happy hour), or to take further liberties with this idea: BYO and assorted sushi or chaat. We have been known to do that when we can. Still, the options are not as great as I'd like, and certainly not as cheap as the cost of a drink.

Instead I've been making an effort to make things that will keep in the fridge and can add up to a nice stuzzichini assortment (also useful for school lunches, afternoon snacks and unexpected guests). The beauty of what is described in Edward Schneider's column is the variety of dishes on offer. I don't want just bread and oil and more bread in the form of bruschetta or crostini. I'd like vegetables on the table, and lots of them. Perhaps the answer is a regular neighborhood stuzzichini potluck: Bring a bottle or cocktail and a stuzzichino. Date TBA.