I am moving out of my house for two weeks, due to large amounts of construction and other busy, exciting happenings. There are about 8 loads of laundry to be folded and put away before I do, and my brain is saturated today with everything else that needs to be packed up, cleaned up, stored away.
We'll be camping out at my parents, which will lead to much singing of Abiyoyo, much jumping in the pool and much running around outside. It will also lead to a different kitchen and a combining of two CSA's worth of food between the two households. I see much minestrone making, as well as a good amount of pickling, blanching and freezing in our future.
I took a break from the insanity yesterday to visit close friends who were staying with family at Riedlbauer's in Round Top for the week. Beyond the great company, I have to say that if you are seeking German home cooking and a beautiful place to be, you couldn't do much better. We didn't stay for the Liederhosen Show, and I was on my own with Nome and Deen, so I did not partake of the Lager. But this I can tell you: between hiking trails, two pools (indoor and outdoor), two spas, a playground, tennis courts, shuffle board, clean rooms, and all you can eat family style food at each meal, I can understand why folks vacation in the Catskills. It was lovely.
That being said, if you do not occasionally partake traif, you're pretty much SOL.
Here's the week's share, forgive the brevity. The light delicates are calling.
The haul includes: Lettuce, Parsley, Green Beans, Melon, Carrots, Sweet Onions, Tomatoes, Summer Squash/Zucchini, Green Peppers, Eggplant. Fruit: Peaches and Nectarines, Bread: Yummmmm.
I was asked this week why we decided to do the bread share. Truth: we made the decision during that week of 100+ degree heat. Can I make bread every week? Absolutely. Do I want to HAVE to make bread every week? Not in the summer. This week's whole wheat sourdough was complex and delicious, with a perfect chew and a crisp crust. It was perfect for sopping up the juices from last week's tomato cucumber salad.
1. Triage: Short life: Lettuce, Parsley; Medium Life: Melon, Green Beans, Tomatoes, Summer Squash/Zucchini, Eggplant, Peppers, Sweet Onions (store in the fridge, use them at their prime); Long Life: Onions, Carrots
2. Divide and Conquer: Take the Carrot tops off, if you're not going to use them in the next week. Leave the onion tops on. Wrap parsley in a dry paper towel to help it last longer. The same can be done with the Lettuce. Rinse the nectarine and peaches, so they can be grabbed easily. If they need to ripen further, leave them out of the fridge. If they are already ripened, into the fridge they go.
How good are these melons? I've been slicing them up when they arrive and storing them in containers in the fridge, ready to pick and eat and munch.
3. Everything in it's Place: We're into straight forward "American" ingredients. I wish I could give you more advice on my Squash/Zucchini, as I am royally sick of mine by this time in the season. My plan is to turn them into something else, taking advantage of my eggplant and my crock-pot to turn them into Ratatouille. However, at this point in the season, I don't think that is going to even make a dent. So...
4. Wrap and Store: Remaining zucchini will be grated and frozen or sliced and pickled. Carrots will be pickled. Green Beans will be pickled. Bread can be frozen for another day, tomatoes pureed and turned into soft, or simply left plain, to then be frozen or canned.
Life will continue, the laundry will be folded, and it will be an interesting few weeks.
Share and Enjoy.
We'll be camping out at my parents, which will lead to much singing of Abiyoyo, much jumping in the pool and much running around outside. It will also lead to a different kitchen and a combining of two CSA's worth of food between the two households. I see much minestrone making, as well as a good amount of pickling, blanching and freezing in our future.
I took a break from the insanity yesterday to visit close friends who were staying with family at Riedlbauer's in Round Top for the week. Beyond the great company, I have to say that if you are seeking German home cooking and a beautiful place to be, you couldn't do much better. We didn't stay for the Liederhosen Show, and I was on my own with Nome and Deen, so I did not partake of the Lager. But this I can tell you: between hiking trails, two pools (indoor and outdoor), two spas, a playground, tennis courts, shuffle board, clean rooms, and all you can eat family style food at each meal, I can understand why folks vacation in the Catskills. It was lovely.
That being said, if you do not occasionally partake traif, you're pretty much SOL.
Here's the week's share, forgive the brevity. The light delicates are calling.
The haul includes: Lettuce, Parsley, Green Beans, Melon, Carrots, Sweet Onions, Tomatoes, Summer Squash/Zucchini, Green Peppers, Eggplant. Fruit: Peaches and Nectarines, Bread: Yummmmm.
I was asked this week why we decided to do the bread share. Truth: we made the decision during that week of 100+ degree heat. Can I make bread every week? Absolutely. Do I want to HAVE to make bread every week? Not in the summer. This week's whole wheat sourdough was complex and delicious, with a perfect chew and a crisp crust. It was perfect for sopping up the juices from last week's tomato cucumber salad.
1. Triage: Short life: Lettuce, Parsley; Medium Life: Melon, Green Beans, Tomatoes, Summer Squash/Zucchini, Eggplant, Peppers, Sweet Onions (store in the fridge, use them at their prime); Long Life: Onions, Carrots
2. Divide and Conquer: Take the Carrot tops off, if you're not going to use them in the next week. Leave the onion tops on. Wrap parsley in a dry paper towel to help it last longer. The same can be done with the Lettuce. Rinse the nectarine and peaches, so they can be grabbed easily. If they need to ripen further, leave them out of the fridge. If they are already ripened, into the fridge they go.
How good are these melons? I've been slicing them up when they arrive and storing them in containers in the fridge, ready to pick and eat and munch.
3. Everything in it's Place: We're into straight forward "American" ingredients. I wish I could give you more advice on my Squash/Zucchini, as I am royally sick of mine by this time in the season. My plan is to turn them into something else, taking advantage of my eggplant and my crock-pot to turn them into Ratatouille. However, at this point in the season, I don't think that is going to even make a dent. So...
4. Wrap and Store: Remaining zucchini will be grated and frozen or sliced and pickled. Carrots will be pickled. Green Beans will be pickled. Bread can be frozen for another day, tomatoes pureed and turned into soft, or simply left plain, to then be frozen or canned.
Life will continue, the laundry will be folded, and it will be an interesting few weeks.
Share and Enjoy.
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