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 (October 27)

I was away for several days last week and Matt had a full social calendar. The impact (or lack, thereof) of our busy weekend on our farm share was significant. Tons of leftover stuff, and a fresh pickup on Tuesday. Matt did that one, so I don't know all the specific amounts of everything:

1 bunch red mustard
1 bunch lacinato kale
1 bunch toscano kale
1 bunch rainbow chard
tatsoi
arugula
potatoes
sweet potatoes
purple bell peppers
1 bunch radishes
1 head romaine lettuce
1 garlic bulb

Tuesday dinner:
At my request, Matt made a huge batch of sweet potato soup based on this recipe from Food + Wine, as a first attempt to recreate my favorite soup from small world coffee. Instead of chipotle in adobo, he used some homemade chipotle paste I made from a Millenium Cookbook recipe. Unfortunately, he used the entire thing. The result was very spicy but good, and was improved by thinning with a bit of soymilk. He used all of the sweet potatoes, new and old.

Wednesday lunch:
In an effort to create a better breakfast solution for myself, I made a batch of tofu scramble with all of the tatsoi and a couple of green bell peppers from last week. We also made a couple of veggie breakfast sausages. K and I ate half and saved half for Thursday breakfast.

Wednesday dinner:
Orzo with red mustard greens. It is a wonderful quick meal, a delicious, nutritious, and simple way to make bitter greens very palatable for even the youngest children, but I am sort of tired of it. We've been having it a lot lately. K pronounced it her "favorite" several times, and gave many thumbs up.