CSA Week 12 & 13 + Bonus Veg

[sarahbyrdd]

Week 12: 1/2 peck Gingergold apples, 6 peaches, 1 lb. of beans, 4 lbs round tomatoes, and 3 green and 3 yellow squash
Week 12, 2011: ½ peck peaches, 2 eggplant, 2 bell peppers, 4 tomatoes, quart nectarines
Week 13: 1/2 peck Bartlett Pears, 1/2 peck Prune Plums, 6 corn, and tomatoes
Week 13, 2011: ½ peck ginger gold apples, ½ dozen corn, ½ peck Bartlett pears, mini watermelon, pint yellow cherry tomatoes

Today I did a big canning:  Pear Port Thyme Conserve from Eugenia Bone's "Well Preserved", low sugar plum jam, from which I took a small amount and made Star Anise Scented Plum Jam, and 5 pints of improvised dilly beans with beans that our host in VT gave us from his farm.  

Improvised Dilly Beans
Brine: 1:1 white vinegar & water + 1 tbl. salt per cup of brine, pinch of dill seed, corriander, cumin, red peper flake, 1 large clove of garlic per pint jar, and several fronds of fresh dill per pint jar.  Trim beans to fit pint jars, slide garlic and dill into jar with beans, fill with  hot brine and divide spices evenly between jars.  Hot water process for 10 minutes.  

Peaches are being eaten out of hand, the apples got put to work in a stuffed pumpkin at Bytcharse's open fire cooking class.  Some of last week's tomatoes were eaten in a caprese, and I wouldn't mind the same again with this week's.  We froze some tomatoes whole for future use, they sound like billiard balls when they knock together.  I don't remember what we did with the squash, I know we ate some and will eat more tonight.  

We have several cabbages also from our host in VT with which I may make a crock of kraut.  But not today.  

Comments

Stir fry

[gildedacorn.livejournal.com]

With green and yellow squash and cabbages, you have the beginning of an excellent stir fry. Add onions and garli and whatever peppers you like, and serve over white rice for a vegetarian meal (soy sauce on the side.) If you're feeling carnivorous, add any meat other than ham or sausage, chopped or sliced, and cook in the wok or deep iron frying pan (longer for raw meat, until heated through for cooked meat). The oil for frying can be peanut oil or olive oil. (I dislike soybean oil, but it will work as well.)

Re: Stir fry

[bytchearse.livejournal.com]

Thanks! You'd think stir-fry would be my go-to but my brain has been spinning it's culinary wheels of late trying to get to all the veg we've gotten :-)

We happen to have leftover raw beef in our freezer that'll work perfectly for this.