1 Comment April 11, 2014
I’m testing out mobile posting to my blog with this yummy Asian slaw I made tonight. I bought a red cabbage and sliced it thinly, then mixed in a bag of broccoli slaw. I based my dressing on this recipe for Asian Style Slaw. I liked it a lot, J. thought it was just ok.
January 17, 2014
This week we received a butternut squash (yay!), 1 quart of fingerling potatoes, 1 small bulb of fennel, 2 heads of broccoli, 1 quart of tomatoes, 1 head of garlic, 2 bell peppers, 3 jalapeno peppers, 1 head of lettuce, 1 bunch of radishes, 1 large bowl of arugula, and 1 large bowl of tatsoi.
I adore roasted fennel, but we only got a little bit so I will probably do a combination of roasted butternut squash, onion, and fennel together. I enjoyed the tatsoi last week — it is like an Asian spinach — and will do a stir fry with it again. And, radishes! A treat at this time of year since I only expect them in the spring.
I forgot to post last week’s take. Week 18 brought us 1 quart of potatoes, 1 cabbage (savoy?), 1 head of broccoli, 3 slicing tomatoes, 5 plum tomatoes, 2 Carmen peppers, 2 poplano peppers, 1 small bowl of arugula, 1 small bowl of tatsoi, 1 small bowl of salad mix, 1 bulb of garlic, and a small handful of dill. I made a really delicious stir fry with the tatsoi and peppers, plus green onions and tofu. The poblanos added a great, deep heat to the dish that I loved I was sorry we didn’t get more this week. I haven’t used up the cabbage yet, but since we are so fond of kale chips I’m leaning towards trying Roasted Savoy Cabbage.
October 16, 2013
Last week’s potato mystery has been solved: the wrong size basket was put out for gathering each share, so each person inadvertently took too many and the potatoes ran out quickly. However, the farm was nice enough to send an extra couple of bins of red potatoes this week for those of us who missed out on potatoes last time. I didn’t expect that and it was a very nice thing for them to do.
This week we received a quart of white potatoes, 2 Carmen peppers, 2 bell peppers, 4 onions, 1 bunch of turnips, 3 slicing tomatoes, 3 jalapeno peppers, 1 quart of green beans, 1 bunch of broccoli rabe, 1 head of Salanova lettuce, 1 small bowl of arugula, 1 bowl of salad mix, 1 small handful of dill, and 1 head of garlic.
The dill smells like a holiday — chicken soup simmering on the stove. I’m guessing J. will commandeer the dill to make more pickles, unless I squirrel it away at the back of our fridge.
October 2, 2013