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.
Showing posts with label arugula. Show all posts
Showing posts with label arugula. Show all posts
Tuesday, November 10, 2009
Monday, October 12, 2009
Weekly roundup (October 12)
Thursday dinner:
On Thursday I made another Ital stew, and realized I'd left the salt out of the original recipe. It doesn't need much, just a generous pinch that goes in with the spices. Adding salt is not strictly ital and is completely optional, but the salt does complement the heat nicely. In making this, I used up a few more small squashes and the rest of our kale.
Friday dinner:
Matt made a miso soup, based on the Autumn miso soup in Peter Berley's Modern Vegetarian Kitchen. Used another little squash! I made a small pot of short grain rice because I like a bit of chewy rice in my miso soup sometimes.
Friday afternoon I made a big batch of arugula pesto and divided it into two containers: one for a wheat berry salad, and the other to have for other uses. As dinner was cooking, I made a large pot of wheat berries and composed the salad on Saturday morning.
Saturday lunch:
Arugula Pesto Wheat Berries, based on the 101cookbooks recipe. It's good! Arugula: done.
Saturday dinner:
We took the night off, and let the kids eat Trader Joe's frozen pizza and masala veggie burgers.
Sunday lunch:
Leftover miso soup and rice.
We had our lovely friends and neighbors over for dinner on Sunday, and they kindly brought a green salad, some watermelon, and wine.
Sunday dinner:
Salads: Beet (all of our farm beets) and Fennel salad with Pecorino (from A16 Food and Wine cookbook), green salad with balsamic vinaigrette (the tomato in this salad was unbelievably good), leftover wheat berry salad.
Soup: Butternut squash soup (it is better the next day).
Bread: Rustic sourdough from Witherspoon Bread.
Dessert: Watermelon, Peppermint Tea, and Conscious Kitchen Guajillo Chile-Chocolate Cupcakes.
Monday lunch:
Leftover butternut squash soup and bread.
Whenever I take stock of what is left from our farm share, I always think we are doing better than we actually are. The refrigerator isn't bursting anymore, but there are a lot of things in it. Especially hot peppers. And bell peppers. And watermelon. And lettuce. And sweet potatoes in the pantry.
On Thursday I made another Ital stew, and realized I'd left the salt out of the original recipe. It doesn't need much, just a generous pinch that goes in with the spices. Adding salt is not strictly ital and is completely optional, but the salt does complement the heat nicely. In making this, I used up a few more small squashes and the rest of our kale.
Friday dinner:
Matt made a miso soup, based on the Autumn miso soup in Peter Berley's Modern Vegetarian Kitchen. Used another little squash! I made a small pot of short grain rice because I like a bit of chewy rice in my miso soup sometimes.
Friday afternoon I made a big batch of arugula pesto and divided it into two containers: one for a wheat berry salad, and the other to have for other uses. As dinner was cooking, I made a large pot of wheat berries and composed the salad on Saturday morning.
Saturday lunch:
Arugula Pesto Wheat Berries, based on the 101cookbooks recipe. It's good! Arugula: done.
Saturday dinner:
We took the night off, and let the kids eat Trader Joe's frozen pizza and masala veggie burgers.
Sunday lunch:
Leftover miso soup and rice.
We had our lovely friends and neighbors over for dinner on Sunday, and they kindly brought a green salad, some watermelon, and wine.
Sunday dinner:
Salads: Beet (all of our farm beets) and Fennel salad with Pecorino (from A16 Food and Wine cookbook), green salad with balsamic vinaigrette (the tomato in this salad was unbelievably good), leftover wheat berry salad.
Soup: Butternut squash soup (it is better the next day).
Bread: Rustic sourdough from Witherspoon Bread.
Dessert: Watermelon, Peppermint Tea, and Conscious Kitchen Guajillo Chile-Chocolate Cupcakes.
Monday lunch:
Leftover butternut squash soup and bread.
Whenever I take stock of what is left from our farm share, I always think we are doing better than we actually are. The refrigerator isn't bursting anymore, but there are a lot of things in it. Especially hot peppers. And bell peppers. And watermelon. And lettuce. And sweet potatoes in the pantry.
Thursday, October 8, 2009
This Week from the Farm (October 6) and I Just Ate the Best Sandwich
This week:
1/2 pound tatsoi
1/2 pound arugula
2 heads lettuce
2 eggplant
6 bell peppers, purple and green
2 acorn squash
1 large bunch lacinato kale
1 large bunch red russian kale
2 pounds beets
2 pounds sweet potatoes
3 pounds potatoes
1 head garlic
I think I have forgotten something... I will update when I remember
PYO: 10 habaneros, 10 jalapenos, flowers, parsley, sage
When I got home and had to stuff everything into the fridge, I realized just how much I had leftover from last week. There are a lot of hot peppers. I went searching through all the various bags to find any that needed to be eliminated, but very few were bad. So many good ones. I immediately put a quart-sized bag of habaneros into the freezer. And there are still so many. Then I packed a bag of jalapenos to put up, but I hesitated. There are a lot of gorgeous tomatoes at the market right now, so I am thinking of making a massive amount of salsa to freeze instead. Honestly, I could probably do both -- there are so many. And then there are quite a few long cayenne peppers, red and green, and I was thinking I should batter and fry them Indian-style. Now I am thinking I should give them to my mom so she can fry them.
That was Tuesday. We had leftover soup and pasta for dinner.
Wednesday lunch:
I was home with sick children, and I made an easy, popular lunch of orzo with lots of kale (the lacinato), lemon zest, olive oil, black pepper, and a bit of grated pecorino.
While I was trying to sort out my connectivity to work, I roasted the 2 eggplants that we picked up on Tuesday and added them to the others I had roasted on Monday. In a shallow dish I layered eggplant, minced garlic, generous amounts of crushed red pepper, cilantro, and a drizzle of red wine vinegar. After 2 layers, I doused the whole thing with olive oil. The recipe, from Jim Lahey, actually asks for 2 cups of olive oil (!), but I definitely used less than a cup. Then it went into the fridge to marinate for 12 hours to 5 days.
Wednesday dinner:
Matt used all the tatsoi and made an asian-style marinated tofu and greens over rice. It was very good, and I was very pleased to have knocked out all the tatsoi from our share.
Thursday lunch:
I made sandwiches with some of the eggplant (marinated about 16 hours), roasted red peppers (from Monday), pecorino, and arugula on a baguette. Based on a sandwich in the Lahey book; this guy knows his stuff. I couldn't wait for lunch. Ate mine for breakfast.
1/2 pound tatsoi
1/2 pound arugula
2 heads lettuce
2 eggplant
6 bell peppers, purple and green
2 acorn squash
1 large bunch lacinato kale
1 large bunch red russian kale
2 pounds beets
2 pounds sweet potatoes
3 pounds potatoes
1 head garlic
I think I have forgotten something... I will update when I remember
PYO: 10 habaneros, 10 jalapenos, flowers, parsley, sage
When I got home and had to stuff everything into the fridge, I realized just how much I had leftover from last week. There are a lot of hot peppers. I went searching through all the various bags to find any that needed to be eliminated, but very few were bad. So many good ones. I immediately put a quart-sized bag of habaneros into the freezer. And there are still so many. Then I packed a bag of jalapenos to put up, but I hesitated. There are a lot of gorgeous tomatoes at the market right now, so I am thinking of making a massive amount of salsa to freeze instead. Honestly, I could probably do both -- there are so many. And then there are quite a few long cayenne peppers, red and green, and I was thinking I should batter and fry them Indian-style. Now I am thinking I should give them to my mom so she can fry them.
That was Tuesday. We had leftover soup and pasta for dinner.
Wednesday lunch:
I was home with sick children, and I made an easy, popular lunch of orzo with lots of kale (the lacinato), lemon zest, olive oil, black pepper, and a bit of grated pecorino.
While I was trying to sort out my connectivity to work, I roasted the 2 eggplants that we picked up on Tuesday and added them to the others I had roasted on Monday. In a shallow dish I layered eggplant, minced garlic, generous amounts of crushed red pepper, cilantro, and a drizzle of red wine vinegar. After 2 layers, I doused the whole thing with olive oil. The recipe, from Jim Lahey, actually asks for 2 cups of olive oil (!), but I definitely used less than a cup. Then it went into the fridge to marinate for 12 hours to 5 days.
Wednesday dinner:
Matt used all the tatsoi and made an asian-style marinated tofu and greens over rice. It was very good, and I was very pleased to have knocked out all the tatsoi from our share.
Thursday lunch:
I made sandwiches with some of the eggplant (marinated about 16 hours), roasted red peppers (from Monday), pecorino, and arugula on a baguette. Based on a sandwich in the Lahey book; this guy knows his stuff. I couldn't wait for lunch. Ate mine for breakfast.
Thursday, September 24, 2009
Summer Squash Gratin with Brown Rice
Last night I was running around, so Matt made dinner. I had emailed him early in the day with a menu suggestion. This was my attempt to encourage Matt to get dinner on the table before 7 (or 8 or 9) pm. By determining the menu ahead of time, insisting that we pick up a couple of grocery items on the way home, and cleaning up the kitchen as soon as I got home, I thought I was setting him up for a well-timed meal. Not so.
Wednesday dinner:
Brown rice. Note: Brown Basmati is our all-occasion rice. The scent alone is enough of a reason; it is intoxicating and satiating and makes the house smell good. Exceptions are made when I am making sushi or really craving the texture of short-grain rice.
With this, Matt served our adaptation of this recipe, from 101 cookbooks. We use much less butter/oil for toasting the bread crumbs, and we tend to vary the sauce. This time, it was arugula-based.
We used up our arugula, summer squash, and a few potatoes.
update: I just wanted to mention that it was a very good and satisfying meal, even though it was not served til after 8pm. Everyone was content. Matt does a lot and I totally appreciate that.
Wednesday dinner:
Brown rice. Note: Brown Basmati is our all-occasion rice. The scent alone is enough of a reason; it is intoxicating and satiating and makes the house smell good. Exceptions are made when I am making sushi or really craving the texture of short-grain rice.
With this, Matt served our adaptation of this recipe, from 101 cookbooks. We use much less butter/oil for toasting the bread crumbs, and we tend to vary the sauce. This time, it was arugula-based.
We used up our arugula, summer squash, and a few potatoes.
update: I just wanted to mention that it was a very good and satisfying meal, even though it was not served til after 8pm. Everyone was content. Matt does a lot and I totally appreciate that.
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