It has been a while...Tantre Farm Share, week 19

From vaguely left to right: (Top) butternut squash, sweet potatoes (yams? They don't look pale enough to be real sweet potatoes...), kale, lettuce, arugula

(Middle-ish zone) delicata squash, head of garlic, tatsoi, sorrel, radishes, kohlrabi

(Bottom) carrots, red potatoes, green tomatoes, red tomatoes, hot peppers, tongues of fire shell beans, turnips

Only one more week of overwhelming (and overwhelmingly good) produce! I know I haven't been doing these updates much--summer got pretty crazy since I did not book enough critter activities to keep them out of my hair for long enough to lay out and admire my produce. Thank god for school!

So what to do with all that stuff up there? Here's what I've come up with so far:

• The shell beans will go into some sort of minestrone-style soup (they are fantastic in soup--super creamy dreamy). I'll probably chuck in a couple of carrots, the 2 plum tomatoes, a couple of potatoes and some kale too.
• One butternut will get cut into cubes and roasted, then tossed while still hot with the arugula, some cheese ravioli, olive oil and a little balsamic, lots of black pepper and shards of Parmesan or pecorino. The rest of the squash will probably go in the basement to be stored for later.
• the sorrel will go in an omelet. I love sorrel omelets.
• I'll probably try and ripen those green tomatoes in a paper bag (toss in an apple for good ethylene gas).
• According to Tantre the sweet potatoes (yams?) need to be cured, though last year that resulted in mine going rotten, so I must have done something wrong. If I don't rot this batch then I'll probably peel, shred and make them into burrito filling (like this Moosewood recipe for sweet potato quesadillas).
• kohlrabi? Akk. I've been pleased that Tantre cut way back on the kohlrabi this year. The one I got is about the size of a softball so maybe I'll go play catch-the-kohlrabi with the critters!
• lettuce + radishes = salad (duh)

And the rest of it...will probably get the same old (boring but tasty) treatment of heat, olive oil, garlic, salt, and some sort of acid.

Hope for next year's garden

This year I grew a lot of weeds.

Two years ago I made the dumb mistake of mulching my vegetable garden with straw. Clearly it was very seedy straw because this year the grass growing in my raised beds was out of control--it smothered pretty much everything but the peas, garlic and two very determined turnips. Everything else was swallowed by the aggressive grass. I'd weed it all out, go away for a week, and come back to see a luxurious green carpet again.

Eventually I gave up. I was getting plenty of good produce from the farm share and I just didn't have the energy to deal with the mess I had created.

However, I do have hope for next year.

Today I took this,

 dug up the worst of the weeds,

 covered the bed with two layers of newspaper,

and dumped on about 2 inches of compost ($2.25 per big trash can behind the recycling shed at the dump).

I read about the newspaper/compost weed-blocker plan in this article in the NY Times. I did two of the three beds today (I only have 2 trash cans and each bed took one trash can full of compost so I'll have to head back for one more fill up). And now I'm looking forward to planting some things that I can't get enough of: one bed will get strawberry plants, one bed will get tomatillos (I want to can some green salsa next year) and the third will get a lot of sugar snap peas, garlic, and maybe a few plants that I've failed at in the past (cucumbers are on the list) and still want to try again. Even if I get the weirdly warped and stunted cukes that I seem to specialize in, they'll have to be better than all the grass.

The creative schedule (and a biscotti recipe)

I've been having a really hard time getting into the writing groove after I shove the critters out the door wave fondly to my departing progeny. Being yelled at by two uncooperative beings who don't want to get up, don't want to get dressed, don't want to eat breakfast somehow ruins the mood for coherent, much less creative, thought. (Who'd of guessed?)

But for about the last week, my fiction ideas have been flowing fast and furious when I get up at 6 am. I used to read while I drank my coffee, taking 45 minutes or so for myself before the morning chaos began. But lately, I haven't been reading, I've been grabbing the laptop and pounding out what feels like really good plot solutions while I sip my black brew. But 45 minutes is not enough time--7 am comes around and I feel like I'm just getting going and that makes the process of bed-extraction and school-preparation even more unpleasant because it is tinged with resentment.

So what to do? Do I continue to return to the writing desk after the critter departure time and attempt to drag myself back to the ideas and inspiration that was flowing so well before all the morning stress and drama began? Or do I do something that sounds a little sick at first: get up at 5 am and add an hour to my creative me-time before anyone (except for the furry hair-balls) is conscious?

Yeah, it sounds kind of sick when I write it but I'm trying the 5 am thing. In my favor I have the fact that I'm a morning person. I won't be skipping down the stairs at 5 am, mind you, but I will adjust to and accept being awake at such an hour much better than my night-owl husband. But this creative schedule presents me with a problem: I still need to be functional in the afternoon and evening and I don't want to go to bed shortly after the bed-time critter-wrestling takes place.

I've decided to try a three fold approach: nap, tea and baked goods. I'm not much of a napper but I'm going to try and get myself to lie down and quiet my brain a little in the early afternoon before I have to collect the critters from their scholarly pursuits. I'll follow this forced break with supplemental caffeine consumption and a snack that might help provide enough sustenance to allow me to function (relatively) normally in the evenings.

The caffeine part I've got down: my sister got me hooked on a new tea supplier, The Tea Trekker. A pot of their Ceylon Fancy Silvertips tea should do the trick. The snack part just came to me as I was preparing for my Dad's 75th birthday this week. As a part of his birthday celebration he requested a batch of biscotti from a recipe my friend Lea gave me; I made these for him a couple of years ago and did not realize how much he liked them. Or maybe it's just that when you turn 75 you get a strong desire to break your teeth!

These are real biscotti, not the kind that have been prettied up with butter added to make the dough more tender. These babies are hard and substantial and, as I was making the recipe, contain a pretty good quantity of protein thanks to the copious quantity of almonds in there.

Yesterday afternoon I found myself snacking on the ends and crumbles of the batch I made for him with my cups of strong tea and I didn't have too much trouble functioning like a grownup that evening. So these babies are going into regular rotation in the baking plans--I might try and add some whole grain flours to the next batch to see if I can make them healthier.

Lea's Biscotti di Greve in Chianti (Orange-Flavored Almond Biscotti)

2 C all-purpose flour
1 C sugar
1 tsp baking soda
pinch of salt
2 eggs and 1 yolk (reserve the egg white for an egg wash)
1 t vanilla
grated orange zest from 1 orange
1 and 1/2 C almonds, skins on, toasted

• Preheat oven to 325.
• Put the flour, sugar, baking soda and salt in the bowl of a food processor and pulse several times to mix.
• In a 2 C measuring cup, or something with a good spout, mix together the 2 whole eggs, 1 egg yolk, vanilla and orange zest. 
• With the motor running, pour the egg mixture down the feed tube into the dry mixture. Process just until the dough is a shaggy mass--not collected into a ball. (Depending on your egg size you might need about a Tablespoon of water to get the dough to stick together. Drip it in a few drops at a time if needed.)
• Pour half the nuts down the feed tube and pulse several times; repeat with the remaining half. (If you have a smallish food processor, like I do, you'll need to take off the top and scrape down the sides/break up the big lumps with a spatula.) Don't over grind the nuts--you still want some recognizable chunks of almond in there.
• Turn the dough out onto a baking sheet lined in parchment paper and start to squish/shape it into 2 long loafs, each about 2 inches wide and situated 3 inches apart on the sheet. This is much easier to do if your hands are damp (the dough is super sticky) so keep a bowl of water to dip your hands in while you are shaping.
• Take the reserved egg white, add a dribble of water to it and brush the tops of the loaves with the egg white wash.
• Bake for 25-30 minutes until pale gold. Remove them from the oven and leave until they are cool enough to handle. Using a serrated knife, cut the logs diagonally into 3/4 inch wide pieces. Lay them cut side down back on the parchment and bake for about 12 minutes longer. Then use tongs to flip the slices and bake the other side for about 12 minutes. If your dough was a little on the damp side, you might need to increase the second bake time by a few minutes--the centers of the slices should be dry and not sticky.
• Cool on racks.

Exquisite eggs (and a salsa recipe)

Brian's friend, John, has started keeping chickens and yesterday Brian came home with a half-dozen exquisite eggs.

This morning I poached one and had it with paesano bread drizzled with a little olive oil:
You can just see the intense color of the yolk glowing through the white, but here's a clearer view:
No, I did not touch up the photo! It really was that glorious golden orange. I've bought plenty of eggs from the farmer's market, but none have been this deeply colored or this flavorful.

John is also the source of my salsa recipe. He's a salsa-making fiend and every year adds to the number of tomato plants he grows in his back yard (I think he's up to 50 plants this year). I can't even imagine how many jars of salsa he makes, but he and his two sons eat it pretty much every day. Last year I used his recipe and made 6 pints, which we loved. This year I made 12 pints--6 of the original recipe and 6 with chipotle peppers to give it a smoky kick.

Tomorrow I think I'll have my poached egg with a dollop of salsa and will raise my mug of black coffee in a toast to John!

John's Amazing Salsa
makes about 6 pints

10-11 cups of peeled and seeded tomatoes. Roma's are preferred but I've made these with all kinds of tomatoes--roma's, brandywines, green zebras, yellow plum, etc.
3 cloves of garlic
3 large white or yellow onions
4 mild red, green or yellow peppers (or a mix)
4-6 jalapenos with seeds; for the chipotle version swap in two chipotles in adobo sauce for the regular jalapenos
1 bunch of cilantro, washed (you can leave the stems on)
1/2-2/3 C brown sugar (depends on how sweet you want it)
1 C white vinegar
3 T pickling or kosher salt (not iodized)

Wash all the vegetables and then cut into manageable size pieces. Use a food processor to chop all the vegetables--I usually leave some a little chunky and almost puree others so the salsa has some thickness. Put all the chopped vegetables, the sugar, vinegar and salt in a large pot and bring to a boil. Simmer for 2.5 hours, stirring frequently so the bottom doesn't scorch. You want to reduce the salsa so it isn't watery and some of this will depend on the juice content of your tomatoes, so if it still looks a little watery at the end of 2.5 hours, simmer for a bit longer.

Prepare your jars--wash, then put on a cookie sheet in a 200 degree oven for 10 minutes to sterilize. Boil the lids to sterilize.

Fill jars with hot salsa, put on a lid and screw on a ring. You can either set these on the counter and hope they all take a seal (I have pretty good luck with this but if the seal doesn't take then you'll have to refrigerate the jar and consume it relatively quickly) or take the safe route and process the jars in boiling water for 10 minutes.

Enjoy the taste of late summer all winter long!

Canning time

The critters are back at school (whoo hoo!) and I went a little cuckoo this morning at the farmer's market:
In addition to my regular bountiful farm share, I purchased a peck of peach 2nds, a peck of tomato 2nds and some additional peppers. The first will go into peach jam and the second and third will go into salsa. Last year I made my own salsa for the first time and it has totally ruined me for the store bought stuff.

I already have peeled and frozen some tomatoes and slow roasted and froze some other tomatoes and roasted some red peppers from previous weeks of the farm share so I'm hoping to experiment with some different batches. If I come up with a phenomenal new combination, I'll share the recipe.

So today, while the critters are easing themselves back into the school year, I'll be steaming up the house, peeling and skinning and chopping these fruits. I've loaded up my iPod with a bunch of my favorite podcasts and an audiobook that I've been meaning to listen to. And I'll try not to get so deeply involved that I forget to pick up the critters at the end of the school day...):

A sight for sore eyes (and stomach)

After two days of road food, the last of which consisted of cheese sticks, grainy apples, granola bars and a couple of cans of Starbucks Double Shots, I was so happy to go out this morning and pick up this:
No, I have no distinct plans for all this produce, and yes, I will try not to binge and make myself sick.

Now if you'll excuse me, there are some (a lot!) of tomatoes to be consumed for breakfast!

I wish I was this good with duct tape

I took the critters to the Botanical Gardens this week to play in their wonderful children's garden and to check out the decorated flamingo lawn ornament display.

There we met this fine fellow--a flamingo transformed into a dragon, all done with duct tape!
If I attempted this I would probably stick all my fingers together and end up with wads upon wads of crumpled tape, not this elegant creature.

There were some other nice flamingos (flamingi?). There was a bird decorated to look like a strawberry (standing, appropriately, in a strawberry patch):


a bride and groom flamingo (which made me want to perch them on top of a really big cake):


and a few that had been transformed into other bird species, like this blue heron,


and this shy loon:


Maybe next summer I'll keep an eye out for cheap flamingos and see what the critters and I can come up with.

Tantre Farm Share, week 8

Top row: onions, dill, lots of cucumbers, broccoli, swiss chard
Bottom row: Thai basil, green beans, red potatoes, carrots, summer squash, beets

Menu plan:

A couple of the recipes from last week's menu plan were so good that I'm making them again: the cucumber dill feta salad (this one is tried and true and since we have a bumper crop of cukes this week, it seems wise to have some around for snacking), the beets and chard w/goat cheese and chile dressing (Brian didn't even get to taste this since I loved it so much I didn't save any for him; he's on a work trip this week so once again he misses out!) and the squash and green beans with sauce vert. There was sauce vert leftover which I ended up eating smeared on pieces of baguette with some cheese. I wished I'd had some cold roast beef because the sauce, with its capers and mustard, would make a pretty terrific roast beef sandwich.

Also on the menu this week:

• Vietnamese rice vermicelli salad w/cucumber, thai basil, carrots, sweet onion, blanched green beans, tofu and peanuts with nuoc cham dressing.
• At least one other stem of the thai basil will get planted with my potted herbs so I can have it to use later in the summer (a nice benefit of getting the basil with its roots).
• Some of the potatoes and one of the cucumbers will go into this German-ish style potato cucumber salad; it sounds like it would be good with grilled sausages.
• The rest of the potatoes and the broccoli will get roasted w/a soy butter sauce. I'll pair it with either marinated and grilled chicken or tofu.
• It looks like I'll still have a couple of cukes left so I think I'll make a jar of bread and butter tarragon refrigerator pickles. Normally, I'm a lacto-fermented type pickle eater, but these pickles are really good with summer bbq or on a turkey burger so it'll be good to have a jar on hand.

Tantre Farm Share, week 7

From Left to Right: (top row) cucumbers, broccoli, yellow zucchini, garlic, epazote, basil
(bottom row) fava beans, beets, swiss chard, sweet onions, green beans

Menu plan:

• I'm going to use the fava beans in this recipe for linguine with fava beans, garlic, tomato and bread crumbs (and I'll chuck in some of the basil).

• Half the broccoli will go into a half recipe of Sesame garlic broccoli salad.

• I'll toast up some pita chips to scoop up this feta cucumber salad; I doubt it will be a part of a meal, more like a good beer-absorbing appetizer.

• I'll caramelize the onions and use them on a white pizza with goat cheese, olives, basil and fresh thyme, served with this recipe for green beans and (yellow) zucchini with sauce vert. If it is stinking hot, the pizza will get done on the grill.

• Provided I can stand to turn on the oven in this warm, humid weather I'll make Roasted Beets with Guajillo chile dressing with added swiss chard. It sounds like it would be good with grilled chicken (I want to try a butterflied grilled chicken that is in this month's Food and Wine--no recipe on-line yet; if it's good I'll post it) and baguette.

• I'll dry the epazote to use later when I cook dry pinto beans.

Tantre Farm Share, week 5

Bottom row: scallions, 2 quarts shelling peas, beets and greens, fava beans, Asian greens
Top row: 2 kinds of lettuce, parsley, a lone yellow zucchini, broccoli

This week's share seems a little small, but we're having beautiful cool weather for we humans so I guess that's the price we pay. It works out fine with me since we won't be here the whole week and I would have had to give away a bunch of stuff otherwise.

Menu plan

• The fava beans and some of the peas will go into this recipe for sizzling halloumi to be served with good bread.
• A salad with lettuce, beets, some more fresh peas, scallions, parsley, feta and walnuts will be my lunch for a couple of days.
• Stir fry of Asian greens, yellow zucchini and scallions with a lot of ginger, served with rice and kim chi and maybe a fried egg.
• Super basic broccoli this week: just steamed with butter. I'm hoping the girl-critter who eats broccoli will participate in its consumption.