Pick-your-own flowers and put-together-your-own table

Went to pick up this week's CSA yesterday: a less hardy load of carrots, red potatoes, lettuce & escarole, zucchini, a cucumber, some scallions and green onions. This week's pick-your-own was really fun, though! It was raining pretty steadily, so I opted not to take pictures. I was able to get a whole quart of blackberries. They were super flavorful and sweet. I also got these pretty flowers (zinnias, snap dragons, sunflowers, etc.):

They're scattered around the apartment. The biggest bunch are featured on the new table, built by none other than the very competent and industrious Ellen Thomas.

Local fish!

This is a moment to confess that Ellen and I are more pescetarians than vegetarians. Had we established this diet preference before? Does it matter? Probably not. Anyway, fun-fact, we love seafood! And a couple of days ago, I went to explore a local seafood market that Ellen had discovered. It's right over in West Concord. A friendly (new friend?) behind the counter, CJ, helped me pick out two delicious fresh pieces of scrod, caught locally near the Boston coastline. We washed the fish, dried it in paper towels, added some cracker crumbs to one and "seafood spices" and cracker crumbs to the other. Salt. And then we tried to decide which piece tasted better. Results are still not in.

Meal entirely from CSA

This past week, we made a delicious veggie dinner. All of the ingredients in it (except the olive oil) were grown at The Food Project: red potatoes, onions, garlic, zucchini, and carrots. We roasted them in a little basting olive oil that has thyme and parsley in it. Salt and pepper to taste...and it tasted good.

Pics of the new apartment in a non-cooking non-csa moment

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This week's (week 6) pick-your-own

This week, I got to fight the honey bees for these beauties. Sunflowers and zinnias :)

From the archive: Random pictures!

A sink full of CSA (from 2 weeks ago) & a delicious garlic scape omelet with cooked greens and corn bread. A lunch of champions.

Shhh we took a break from cooking fresh veggies & got take-out...

Friend dinner part 3! By way of gift certificate, Ellen, David and Nicole & I made a picnic out of Italian take-out. Lots of board-game excitement ensued after we killed all of this awesome pasta. Sometimes, taking a break from your CSA is necessary. If you love something, let it go, and when you wake up the next morning, your fridge will still be full of a daunting amount of food. You know the ole saying.

CSA veg-lag

And so, we continue to try and eat up our endless supply of squash/zucchini & carrots! We made a fresh, summer pasta salad with said vegetables. It was a pretty solid, standard vegetarian meal. But, between the heat, long days at work & lots of softball, we've been lacking in creativity lately. This week we're getting...









Week 6
July 16 + 18, 2013
Garlic
Red Potatoes
Spring Onions
Summer Squash
Cucumbers
Carrots
Bok Choi
Green Cabbage

pick your own:
Sunflowers
Flower Garden

Let's see what we come up with!

Friend dinner!

Curried quninoa (with kohlrabi, turnips? zucchini, onion & carrots), cornbread & friends! Thanks to Catherine and Whitney for making this dinner with us & thanks for Catherine for working those currying skills...so awesome. no words. yummmmmm

Summer smoothies!

Late June and early July brought fresh strawberries. We ate some fresh, we froze some & (thanks to our new awesome blender!) we smoothied! (see chef ET above).

Week 3: Friend Picnic!

Say you've just moved- you've been up to your elbows in boxes all week- things are now finally put away- you have a clean kitchen (that more than one person can fit in at a time!)- & you have a week and a half of farm share produce in your fridge & it's already Saturday- what do you do? You have two of your coolest (& hungriest?) friends over and make a CSA farm share picnic? Is that what you said...? Exactly, that's what we thought, too.

Week 3's produce:
(June 25th)
Beets
Napa Cabbage or Green Cabbage
Lettuce
Hakurei Turnips
Swiss Chard
Scallions or Garlic Scapes
Pick-Your-Own:
Strawberries
Peas: Snap and Snow
Dill
Cilantro



This also includes some left-over garlic scapes from last week's bounty. From this awesome array of veggies, Ellen, Amy, Audrey & I made beet, turnip & potato salad (with scallions). We fired up the ole electric skillet and made some veggie cheese burgers (with fresh local lettuce).

(pictured above: all four of us in the new apartment...look how big it is compared to our previous studio!!!)

The cooking experience was awesome. Then, to make any picnic complete, we ventured out into our "backyard," which also happens to be the beautiful green-space that is CA's campus. Picnic-ing and fun ensued:

Next week, America's birthday: who wants to come cook at our new place for July 4th weekend? Whitney...Catherine...?