Saturday, June 30, 2012
It is hot out.
If only putting an air conditioner in our window did any good hot.
Cities are a terrible place to be in the summer hot.
Buy tickets to a 2 PM movie the day before just so you can be guaranteed some tolerable temperatures hot.
Wish you could put a kiddie pool on your roof hot.
You get the idea.
Thankfully plenty of veggies this week that require minimal cooking or can be eaten raw.
Thursday, June 28, 2012
I have been so productive on my week off--
I've organized and moth-proofed my entire yarn stash, organized
I know. I'm pretty much a rock star.
Tuesday, June 26, 2012
On Sunday my knitting circle decided to forego our usual knitting and wine drinking (I'm sure it doesn't surprise any of you that my knitting circle meets in a wine bar) in order to have a yarn swap in the park (I realized after reading a comment that I had neglected to mention this...). We all brought a dish to pass, a blanket, a few skeins of yarn left over from projects, given to us by friends, or that we had just picked up at the yarn store because "it looked pretty", and (of course) some discretely hidden wine.
Saturday, June 23, 2012
There's something you really need to understand about CSAs--and seasonal eating in general--just because you think something should be in season (like me with asparagus from whenever Easter happens to fall until it actually shows up at the market), does not mean that it actually is in season. Apparently people have been giving our CSA coordinators some, shall we say, shit for the vegetables we've been getting for the past three weeks. These are probably people who still haven't gotten the hang of seasonal eating yet, or who expect every season to be the same. When you sign up for a CSA though, you agree to get what you get and not get upset--really, that's your CSA agreement in a nutshell. Look it over.
Friday, June 22, 2012
Bonus Friday post! School's out for summer...or at least until summer school starts on July 2nd...
So, I always hear about these "Green Monster" smoothies either as (1) a fad weight loss solution (not my thing), (2) a slightly sneaky way to get kids to eat their veggies, or (3) a really helpful way to use up all these greens that come your way in the summer, either from your garden or your CSA. I tried them out for the final reason (obviously). My verdict: they're really good (and way cheaper than Jamba Juice), but there are some important things to keep in mind.
Thursday, June 21, 2012
I'm going to start this post by professing my absolute hatred of escarole when I was a child. It was just too bitter. Not quite green, but not really brown. When a girl who told her entire first grade class that her favortie food is spinach won't eat a green leafy vegetable, you know there's an issue. Seriously. My grandma's scarole e fagiole left me begging for a PB&J for dinner. I mean, it wasn't as bad as when she made calimari, or tripe, or that time I got the chicken heart in my soup (maybe this is why I became a vegetarian...?), but I really didn't want more than a "no thank-you helping" of that stuff.
Fast forward to age 30 and the giant (to me) head of escarole in my CSA delivery.
Tuesday, June 19, 2012
So Emily and I made homemade ricotta this weekend. It is the most amazing, wonderful, fantastic thing I have ever had in my life. It is nothing like store-bought ricotta. It's delicious and it's ridiculously easy. Of course, I'm not going to give you the recipe here. We got it from Smitten Kitchen and made absolutely no changes. I will, however, walk you through the process and give you a recipe for the pasta dish I made with it.
Saturday, June 16, 2012
Thursday, June 14, 2012
There are a number of vegetables that have edible parts we rarely use, most of these being the leafy tops of root vegetables. Turnip greens are often used, some people use beet greens, but people often don't know what to do with things like kohlrabi greens, radish greens, and carrot tops. Similarly we're often not sure what to do with cauliflower leaves and broccoli leaves and stems. There are also plants whose stems we eat, but we often forget about the delicious roots (roasted parsley root pottage, anyone?). All of these are edible and delicious.
Tuesday, June 12, 2012
I love savory rhubarb dishes. This weekend I'm going to make my absolute favorite sweet-and-savory rhubarb chutney with Emily (recipe from Ashley English). In order to gear up for this, I made my own savory rhubarb sauce, using some similar flavors.
Monday, June 11, 2012
I know I already did a "thoughts on a year of blogging" post, but today is my actual "blogiversary". In honor of that I'm doing a month by month "You Liked/I Liked" retrospective and a giveaway (see below). I decided that since CSA season is starting, and my blog is (obviously) CSA focused, I would do just the CSA months (generally summer June-September), and, I hope, give CSA newbies some ideas for how to use all of those vegetables that you're going to start getting on repeat very, very soon. I've posted the top two recipes in terms of page views for every month and then one or two posts I hope get more love because they were some of my favorites. I hope you all enjoy!
Saturday, June 9, 2012
I got up so early this morning so I could pick up my share before the rain started. I guess everyone else had that idea too because pick up too FOREVER. But I really have to give some credit to my CSA's coordinators. They've been working really hard to find the most efficient set up for our Saturday morning pick ups. It might take a while, but I'm sure we'll get it right!
Thursday, June 7, 2012
|Maybe that plate wasn't the best choice...I can see my reflection...|
Tuesday, June 5, 2012
I don' t think I had ever had fresh shelling peas before Saturday night. I've had frozen peas--from store-brand to Birdseye to fancy organic brands, but I've never sat at a table while the radio was playing the news in the background and shelled my own peas. Sometimes if you buy high-quality frozen veggies the taste difference is negligible. Peas, however, are so much different.