Tantre Farm Share, week 9

Whoo hoo! I found the camera again. It was not, as suspected, buried in the boy-critter's sty of a room (though I am ardently hoping that his missing iPod is in there somewhere). I found it at the bottom of my purse, having been dislodged from its case due to the girl-critter's energetic scrounging for gum, so I can still blame my kids for its disappearance.

Top row: cabbage, lettuce, kale, sorrel, leeks, basil

Middle row: garlic, summer squash and zucchini

Bottom row: green beans, carrots, onion, 8 more cucumbers, tongues of fire shelling beans, 2 quarts of new potatoes

Menu plan:

• Tongues of fire shelling beans will be cooked up with some garlic, salt, pepper and red pepper flakes. Then the kale will get added in. When ready to serve, I'll put them in deep bowls, squeeze in some lemon, shred a lot of parmesan on top, drizzle with good olive oil and serve with crusty bread and a glass of red wine. This is a meal I look forward to all year.
• It's another week of crazy cucumber bounty and I have a couple of new recipes to share that I tried out last week and loved (linked to below this menu plan). One is for a crazy refreshing cucumber-lime-mint agua fresca and the other is for sichuan cucumber salad. That'll use up about 3 or 4 of the 8. I'm sure one will get sliced up in salads, another will get sliced thin and put on my favorite sandwich (tuna and mayo with cucumber on a baguette) and another one or two will get consumed in the beer snack. And I might gift one if I'm feeling overwhelmed at the end of all that.
• I have a poblano pepper in the house that I'll roast and add to the summer squash, zucchini and onion for calabacitas. I'm thinking I'll add some corn, cooked and cut off the cob, at the end to make it a little more exciting. I'll probably serve it with some sort of tacos, maybe pinto beans and pork, since the kids will eat tacos without a fuss and that is not something I can say about most of the food I make.
• Green beans, carrots, cabbage, garlic, onion and some basil will go into thai noodles, which I just realized I've been blabbing about repeatedly (since I make it almost once a week) and have yet to post the recipe. I'll take a picture and rectify that here soon.
• I doubt that Brian will ever taste the sorrel that comes from our share because, yep, I've already eaten it in an omelet. I think a sorrel, feta or goat cheese and chive omelet might be my favorite of all time. Maybe sometime I'll be generous and share one with him...or maybe not!
• Not sure what to do with all the potatoes, but at least they don't rot right away so I have a little time to figure it out. Last week I boiled some as a dinner side and just drizzled olive oil, snipped fresh chives over the top and sprinkled them with fleur de sel and they were pretty delicious that way. Of course the leeks and potatoes obviously call for vichyssoise but for some reason I love it when other people make this for me, but have never appreciated it as much when I make it myself... 

And now, two things to do with all those cucumbers:

It looks green and frothy and a lot like a pitcher of pond scum. But it isn't.

It's cucumber-mint-lime agua fresca.

This stuff is pretty intense, but amazingly good after you've been out working in the yard in the hot sun. Rather than add the ice cubes to the pitcher as they recommend in the recipe, I fill up a glass with ice and consume the stuff a glass at a time. Ice is essential to dilute the intensity.

I don't have a photo of the sichuan cucumbers, but there's a picture here where I got the recipe. I love the lip and tongue tingling effect of sichuan peppercorns and served this with dan dan noodles so it was a double dose of numb. And very tasty too!

(The following has nothing to do with cucumbers.)

 Paddy's favorite mode of transport. I think he might be part kangaroo.

Tantre Farm Share, week 8

Grrrrr....the camera is missing again! Probably buried in the sty that is my boy-critter's room.

So I can't (yet) show you the pile of 8, yes 8, cucumbers that were a part of this week's share. Question: what enjoyes the 105 degree heat index days we're having? Answer: cucumbers.

Today's day of summer fun with the critters will involve the three of us cleaning all the horizontal surfaces in the house. In most rooms this involves desks/tables/shelves. But in the boy critter's it involves the entire damn floor. Good thing he has a small room.

Isn't summer fun? (Yesterday I took the critters and two of their friends to the water park for the whole day so you know what? They owe me. I am not a nice enough mom to do that without considering the future targeted use of guilt in the negotiation process when they inevitably gripe about cleaning the house all day today. But wait! We'll take a couple of fun breaks to go get their annual physicals from the pediatrician and to get the boy critter a hair cut! Whoopee!)

Sigh.

If I unearth the camera from the crap I'll post a picture here. Meanwhile, here's a list of what was in the box: beets and greens, rainbow chard, new potatoes, basil, green and wax beans, two heads of lettuce, a big onion, head of garlic, cilantro, cabbage, 4 summer squash and yes, 8 cucumbers.

And here's my plan:

• summer squash, beans, garlic and basil will go into one of my favorite dishes: (pretty much any vegetable) topped with sauce vert.
• cabbage, onion and cilantro will go into Alice Water's coleslaw.
• some more of the beans (there are a lot of beans) and some basil will go into one of my favorite stinking-hot-day lunchtime salads: green beans and tofu with nuoc cham.
• All those cukes call for regular evening consumption of the Vietnamese beer snack with an ice cold homebrew.
• If we don't eat all the cucumbers that way, I'll make a batch of tarragon bread and butter refrigerator pickles (unlike the kind of bread and butter pickles that I make and can, these are good with regular rather than kirby cukes). Excellent with a turkey burger and some corn on the cob.
• I'll make some lemon-dill potato salad with the new potatoes and some of the sweet onion. (No real recipe for that: lots of lemon juice and dill, sliced raw onion, salt and pepper and olive oil tossed with the cooked and cooled new potatoes.)
• I'm looking for something new and interesting to do with the chard and beet greens.  I'm not turning on the oven with the weather being what it is, so baked gratin and quiche-like preparations are out. Simply Recipes has a stove top preparations that sounds promising: Sauteed Swiss Chard with mustard seeds that also uses some shallots. I just so happen to have harvested a load of shallots from my garden and was looking for something to do with them other than my regular use of mincing one small shallot to put in a bottle of vinaigrette. So I'm thinking the chard dish will trigger an Indian dinner with raita (using another of those bountiful cukes), some daal and rice. So far that's my plan but drop me a line if you have a great chard recipe.

Tantre Farm Share, week 7

Top row: baby oak-leaf lettuce, beets and greens, head of lettuce, onion, garlic, rainbow chard

Bottom row: sorrel, cabbage, zucchini and summer squash, green and yellow beans, cucumber, new potatoes

Menu plan:

• The sorrel is already gone, having disappeared into a wonderful omelet with feta cheese shortly after coming through my door.
• Tonight we'll have a Nicoise-ish salade compose with new potatoes, beans, beets, cucumber, lettuce, radishes, hard boiled egg and tuna.
• The chard and beet greens will get sauteed and drizzled with some of the leftover chili vinaigrette that I still have in the fridge from a couple of weeks ago, and topped with either goat cheese or feta.
• The cabbage will become coleslaw. The rest of the potatoes and and some of the (huge) onion will become potato salad and we'll serve them with some grilled chicken thighs and corn on the cob. Sometimes it's fun to have traditional summer picnic fare.
• The zucchini and summer squash, along with more of the beans, some onion, any cabbage that might be left from the cole slaw and tofu will get steamed, put on a bed of rice and topped with peanut sauce.

Tantre Farm Share, week 5

Sorry no photo (again). A certain newly minted 11-year-old borrowed my camera to make a stop motion video with his friend and now we can't find the thing...he's upstairs cleaning his room right now so there is hope it will be excavated soon.

This weeks share:
small bunch of bok choi, head of garlic, summer onions, bag of fava beans, bag of small lettuces, one big head of lettuce, big bunch of beets and greens, haruki turnips and greens, collard greens, chives

Menu plan:
We're going out of town next week so I'm kind of relieved that the share is a bit small this week.

• bok choi, garlic, and onions will go into Asain noodles (with some ground turkey, tofu, shredded carrot, peanuts, etc.)
• turnip greens and collards will get braised together with some more garlic. Since my kids are out of school and not at camp this week and keep asking for homemade mac and cheese for lunch--guess what they are going to learn out to make? I love homemade mac and cheese with braised greens and lots of hot pepper vinegar.
• Salad (duh). Even after eating salad twice a day because of last week's lettuce bounty, I'm still happy to have more salad, though I don't know if we'll finish all the lettuce before leaving.  I'll probably make a chive and sherry vinegar dressing.
• favas and beet greens will get sauteed with a few summer onions and tossed with hot pasta and goat cheese. If there are any chives left, they'll go in there too.
• Not sure of any plan for the beets (once I cut off their greens though, they can stay good for a few weeks so I might save them for later) or turnips, yet.

Tantre Farm Share, week 4

I think this is the week to try making lettuce soup.

You're going to have to trust me on the bounty because blogger is being persnickity about uploading my photo of this week's share. You can see it here on flickr if you're really interested. About a quarter of my dining room table is taken up with lettuce: three HUGE heads, two green, one red, of leaf lettuce and a big bag of more young green leaf lettuces. Seriously, one of the green heads weighed in at 1 lb 5 oz...

Also included in the share:
a little bunch of cilantro, a quart of strawberries, a bunch of rainbow chard, a bunch of haruki turnips and greens, a small bunch of asparagus, a large bunch of summer onions (sort of like scallions on steroids), large quantity of garlic scapes and a bag of snap peas.

Menu plan:

• Lettuce soup. There are a ton of recipes for this on the web. I'll probably go with a version that uses a lot of scallions and chicken broth and a little bit of potato to give it some heft. Then some creme fraiche and sauteed garlic scapes to top it. Maybe a little cilantro too if it fits the flavor profile, other wise I have some tarragon out back that I think would be good.
• Speaking of sauteed garlic scapes: most mornings I'm sautéing up a couple in a little olive oil and then making an omelet with them and feta and a couple of dashes of Clancy's Fancy. 
• Any remaining garlic scapes will be processed into pesto and frozen for the winter.
• I love snap pea's sauteed in a little butter and finished with chopped mint, black pepper and a little sea salt. Brian will have to fight me for them.
• Yea! Chard! I've been hankering to make the beet/chard/chile/goat cheese combo again, though I'm craving chard as the star of the show and fewer beets (since I only have a couple in the fridge). If there's any cilantro left by then, I'll probably chop up a little as a garnish.
• Turnips, greens and asparagus sound like a good combo for a sauteed side dish for something meaty--pork tenderloin maybe?
• And, of course, salad. Lots and lots of salad. And if we eat all the salad we can and still have lettuce left, I might try this lettuce sauce which sounds like it would be good with poached salmon.

Tantre Farm Share, week 3

Top row: Red Russian kale, big head of lettuce, bag of small lettuces

Bottom row: scallions, lots of garlic scapes, strawberries, black stemmed peppermint, English peas, haruki turnips

It's kind of a small share this week--good thing I only have to feed two people since my critters still only tentatively nibble the occasional piece of lettuce or a few peas. I was hoping for another load of spinach because I have a hankering to make Indian food and saag is one of my favorite dishes. Ah well, it'll have to wait until another week!

• The kale will get cooked up with garlic and olive oil and combined with cannelini beans, rosemary and parmesan, served with baguette. Beans n' greens Italian style.
• I'll make a big batch of garlic scape pesto to freeze.
• Scallions, lettuce and peas will go into another round of Larb Mu (recipe below).
• The rest of the scallions will probably go into a korean pancake and I'll simmer the turnips with some mirin and soy sauce to serve with them. If I get really motivated I'll stir fry the turnip greens with some tofu and kim chi we'll have a multi course feast!
• It's been cool in the evenings so I'll have the peppermint tea hot--good post dinner beverage.
• No reason to do anything with the strawberries but rinse and eat!

Larb Mu (Thai pork salad)

Traditionally this is served with whole lettuce leaves that you use to wrap up a portion of the seasoned meat. My lazy version has you make a big salad for each person and top it with the meat. It makes it a fast week-night meal instead of something I would only take the time to do occasionally.

1 lb ground pork (or turkey)

1 T peanut oil

3 T uncooked jasmine rice

1 T fish sauce

1-2 t sriracha sauce

1 t sugar

juice from 1 lime

1 shallot, sliced thin

2 scallions, chopped

1 head of lettuce, washed and torn

1 C of shredded cabbage

1/2 cucumber, sliced thin

3 or 4 radishes, sliced thin (optional)

fresh peas or pea pods (optional)

1/2 red bell pepper, sliced thing (optional)

small bunch of cilantro, chopped

small bunch of mint, chopped

small bunch of thai (or regular) basil, (optional), chopped

In a small skillet, toast the uncooked rice, stirring so it doesn't burn. It should turn golden brown and have a nutty smell. Grind in a mortar and pestle or a spice or coffee grinder. (If this step sounds like too much of a pain, I've made this salad without the toasted rice powder and thought it was still pretty terrific though I'm sure some people think that it is essential to the dish.)

In a big bowl mix together the fish sauce, sriracha, sugar, lime juice, shallot, and scallions and set aside.

In a big skillet or wok heat the peanut oil and cook the pork (or turkey) until it isn't pink. Crumble it while cooking so it doesn't clump up. Dump the cooked meat into the bowl with the sauce and toss it around a little. Sprinkle in the rice powder.

On plates make a pile of lettuce, top with the chopped/shredded vegetables of your choice. Then place a generous portion of the meat mixture on top. Sprinkle with plenty of the herbs and serve.

Tantre Farm Share, week 2

Top row: Red Russian kale, radishes, garlic scapes, spinach, asparagus, komatsuna (spinach mustard)

Bottom row: haruki turnips, 4 heads of lettuce, black stemmed peppermint, scallions

Menu plan:

• The garlic scapes will go into garlic scape pesto which has become far and away my favorite pesto. I'll toss it with some pasta and the asparagus and the turnip greens which get chucked into the pasta water for the last minute or so of cooking.
• I'm thinking of using the kale in this kale salad with toasted coconut, probably with quinoa instead of farro since my better half has requested that we go gluten-free for a while.
• The radishes will get turned into quick ginger radish pickles.
• I love the haruki turnips so much but will try and not be a selfish cow. I'm tempted to eat them all for lunch today, but Brian loves them too. They'll probably get braised with a little butter and some poppy seeds. 
• The komatsuna and spinach will be stir fried with ground turkey, shallots, fish sauce, lime and scallions and then plopped on top of a bed of lettuce to make a bastardized version of Thai pork salad (Larb Mu).
• Any remaining lettuce and scallions will go into green salads for lunches for the week.
• The black stemmed peppermint will be made into the most refreshing iced tea ever which will be good for these crazy 90 degree days we're having now.

Well hello there! (aka Tantre Farm Share, week 1)

After blogging for 5+ years, I needed a little break.  For the last few months when I thought of blogging I felt tired. And frankly my life was going relatively smoothly, but there weren't a whole lot of interesting things to write about. We all were just plugging along, getting stuff done without a whole lot of drama.

I thought about shutting down the blog, I thought about starting a new one with a more accurate name since the things I was obsessed with 5+ years ago have shifted and changed but coming up with a blog name that encompassed cooking, reading and writing YA fiction, house renovation, and the occasional parenting fiasco was too high a hurdle. Something like "Ephemera" sounded a little too snooty. "Aggle Flaggle" would be accurate for the mental nonsense realm, but hard to spell. So here we are! Back in the same old place.

This morning I picked up my farm share this morning and there is nothing like a big box of beautiful organic produce to reinvigorate my urge to share.  If you were wondering what would possibly grow in the crazy amount of rain we've been getting, I have the answer: spinach! Lots and lots of spinach.

Top row: 4 huge bunches of spinach, tatsoi, scallions, asparagus

Bottom row: chives and blossoms, spicy greens mix, red russian kale, 2 green leaf lettuces, radishes and some over-wintered fingerling potatoes.

And here's the plan:

• The asparagus is already gone. I couldn't resist; before I even finished unpacking the box I had a pot of water on to boil so I could make this for my lunch:

asparagus topped with a poached egg, olive oil, shards of parmesan, chive flowers, fleur de sel, black pepper and lemon juice.  Oh my was it tasty!

• With all that spinach (and some of the scallions) how could I not make spanikopita? Besides I have some left-over grilled leg of lamb and yogurt cucumber salad that will be so good with it.
• The tatsoi and some more scallions will get the thai noodle treatment with a little ground pork and tofu.
• I'm going to make some homemade blue cheese dressing for a salad with the lettuce, radishes and chives. It'll probably go with something simple like turkey burgers.
• That leaves me with kale, spicy greens mix and potatoes so I might try to combine them into some sort of gratin with gruyere, if the weather is conducive to turning on the oven. If it is hot and  that sounds dopey then the greens will just get the classic garlic, olive oil and lemon treatment.

Villain Work

I'm within three chapters of finishing my first draft (and they aren't even big chapters) but I've been fighting and fighting with them and recently realized that I can't write them without believing in my present bad guy more than I do.

So I'm backing off from the chapters and doing some villain work.

The villain is the main problem I'm facing, but working on him also made me realize that I need to make some other characters in the book less pleasant--there are too many nice people right now. I think this is a result of me being in my winter mode and wishfully writing what I'd like to be surrounded by, as though crafting nasty characters is just too hard for my brain in the midst of the dark and cold days.  I can imagine a sunny, warm day, sitting out on the deck and having a great time writing a really despicable character. But right now, when I feel the world is not an overly easy place to live in I'm doing a much better job crafting the kind characters--I've developed a sibling relationship that was a little thin and have filled in some of the (pleasant) background characters. But if I want to finish the draft, I'm going to have to get over the niceness hump* and write the meanies.

So I went out and bought a bag full of out-of-season non-local fruit: strawberries, blueberries, pineapple, and kiwis. Maybe I can trick my brain into summer mode for a short while, just long enough for me to crank out some really nasty characters to make my book more interesting.

And if you have any great villains you think I should keep in mind, please let me know!

*The niceness thing does not apply to me. I am not nice to be around now. In fact the best I can do is resolve not to be as unpleasant this February as I was last year. That's hard enough.

Getting weepy on the stairmaster

I was at the gym the other night stomping away on the stairmaster when all of a sudden everything got sort of blurry. No, I wasn't going so fast that the machine was smoking (ha!), nor was my vision deteriorating more than its already crappy state; I was reading the final chapters of the wonderful book Plain Kate by Erin Bow and my eyes were responding appropriately.

This is a wonderful book. The story is about a young girl and is set in a vaguely Russian-ish land with prominent characters who are members of a traveling Roma family. The story has elements of magic and mystery, but primarily it is about loneliness and belonging.

None of the characters are simple--almost all of them have been deeply hurt by the world--and none of their feelings are simple. The best example is the villain of the piece, who I absolutely hated for preying on Kate at times, and for whom I felt a deep sympathy for his suffering at others. Kate is also unsure what to feel or think about him: fear? pity? friend? enemy?  There's no simple way to render a character who steals from Kate but also saves her, and I loved this complexity.

You'd think that with such layered characters the book would be long and it would take a lot of text to convey such complicated feelings and characters. But there is a remarkable economy to the language--it is lyrical, yet spare. It didn't feel like there were any extraneous words in the book. By comparison, most other books (many of which I also enjoy) seem downright sloppy.

And I challenge anyone to read this book and not be thoroughly in love with character of Taggle the cat. Bow has captured the most perfect "cat-ness" of Taggle:

Taggle was absorbed in the meat pie. "It's covered in bread," he huffed. "What fool has covered meat with bread?" He batted at the crust, then sprang back as it broke, and began licking gravy off his paw. "Ooooo," he purred. "Ooooo, good."
"Taggle," gulped Kate, again.
The cat looked up from his licking. "Oh. Well. I could share." He arched his whiskers forward and, like a lord, demonstrated his beneficence by giving away what he didn't want. "There is bread you might like."

The only other fictional animal I can think of that is this perfect, that absolutely captures the appeal of the particular species, is Manchee the dog in Patrick Ness' The Knife of Never Letting Go (which I mentioned here) whose love for the boy Todd made me cry.

For the writers out there, it was really nice for the author to include the information in the acknowledgments* that it took her six years to write this book. That seems like a perfectly reasonable amount of time in which to create something so perfect and precise. I checked out the author's web site and it looks like her next book will be out in 2012 so (yeah!) we don't have to wait another six years to read it.

And now a word about the cover art: Very pretty but it just doesn't fit. Take a look at the picture at the start of this post. It looks like the girl on the cover is having a lovely time, balancing on the ridgepole of a roof, looking out over a magical town, a gentle breeze making her hair and scarf float out behind her and her cat is prancing in front of her! This lighthearted depiction is the absolute opposite of the one incident in the book when the main character (and the cat) are on a roof. They are in a city that is about to be destroyed and the inhabitants of the city are known to pick scapegoats (like Kate), accuse them of witchcraft and burn them at the stake (so not a friendly, happy place). And by this point in the story Kate has had her hair cut off and been badly burned. She is hunched and tense and clinging to the slates. For example: "The downpour slowed to a cold soaking rain. The steep roofs were slippery, but they didn't dare go into the streets. Men in the dark garb of the city watch roamed in packs and harried the refugees from doorways and alleys. So Drina and Kate stuck to the roofs, inching, sliding, scraping, keeping out of sight. It was slow and exhausting." This cover just doesn't fit this wonderful book.

*Thank you, editor, for putting the acknowledgments at the end! One of my big pet peeves is when they are at the beginning.