New Box!!

10 Nov

You are looking at:

1 lbs Bosc Pears (VT)
1 lbs Fuji Apples (VT)
Butternut Squash (VT)
1 lbs Carrots (VT)
1 lbs Daikon Radishes (VT)
1 head Red Cabbage (MA)
1 bunch Kale (MA)
1 lbs Scarlet Turnips (MA)
1 lbs Sweet Potatoes (NH)
1.5 lbs Yellow Onions (NY)

 

Pile-o-veggies

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New box!!

18 May
Eeeee asparagus!!! Take THAT, winter box!

Eeeee asparagus!!! Take THAT, winter box!

You are looking at:

1 bunch Asparagus (NY)
1 8oz bag Baby Greens (MA)
1 4oz clamshell Broccoli Sprouts (MA)
1 2/3 oz clamshell Rosemary (MA)
1 1lb bag Parsnips (Quebec)
1 lbs Red Beets (Quebec)
1 lbs Yellow Onions (NY)
0.5 lbs Sunchokes (Quebec)

Omg how much better is this box than every previous box??  Even the beets are better because they’re the small spring beets and not the hulking storage beets we’ve been battling for the last few months.   Thrilled!

Pickled Beets

16 May
Beets, in a pickle.

Beets, in a pickle.

Pickled beets for breakfast.  Why yes, I am a Russian.

Pickled beets for breakfast. Why yes, I am a Russian.

After I made pickled beets, I realized how versatile they are.  How did I ever live without them??

Breakfast: Pickled beets on cream cheese on Russian toast with green onions.

Lunch: Pickled beets in just about any sandwich.  Roast beef, falafel, or some garlicky hummus.

Dinner: Pickled beets with roasted chicken and couscous.

Drinks: Pickled beets are the world’s most perfect chaser for vodka.  And I’m thinking there’s probably a bloody martini in my future, with pickled beet juice and vodka.  There should be a better name for it, though….Blood Transfusion?

Pickled Beets:

1lb red beets

1/2 of a large red onion

1 cup red wine vinegar

1 cup water

1/2 cup sugar

3 teaspoons salt

4 bay leaves

1 tsp oregano or tarragon….or whatever dried or fresh herbs you have on hand.

If your beets are huge, cut them down to approximately golf-ball sized chunks.  Leave the skin on.  Boil them for about 30 minutes, until fork tender.  Drain, wait until they’re cool enough to handle, and rub off the skins.

While you’re waiting for the beets to cook, heat up the vinegar, water, sugar, salt, bay leaves, and other herbs in a pan until the salt and sugar are dissolved.  Let it cool a bit.

When your beets are done, slice them into thin, translucent pieces.  Thinly slice your red onion.  Layer the beets and the red onion in a jar or container with a lid.  Fill the rest of the jar with that liquid you just made that makes your kitchen smell like vinegar.  Take a knife and poke it down the sides of the jar to poke out any air bubbles.

Sooooo that’s it.  Put on the lid, throw the container in the fridge for a few days.  I didn’t want mine to be super-salty/sour so I just pickled them for about 2 days.  Breakfast was RAD!

CSA in my Sangria

6 May

What better way to consume your apple a day than with booze? I thought so, too.

Vermont's finest apples, fresh from winter storage

Vermont's finest apples, fresh from winter storage

Look how much happier those apple chunks are when floating in a pleasant concoction of cabernet, B&B, a splash of vanilla, a whisper of sugar, and some rather under-ripe strawberries.

Star-shaped ice cubes are key to any awesome sangria.

Star-shaped ice cubes are key to any awesome sangria.

Recipe:

1.5 cups of 2- or 3-buck Chuck, depending on your state. I used the Charles Shaw Cabernet Sauvignon.

3 tbsp Benedictine or B&B

1/2 cup chopped apples

4 or 5 big strawberries, chopped

1.5 tsp sugar

1/4 tsp vanilla extract

star-shaped ice cubes.

Combine, swish, sip, chew.  Happy Cinco de Mayo.

Vegetable hilarity

2 May

This is what my veg stock looks like when it comes out of the freezer.

Block 'o Stock!!

Block 'o Stock!!

maintenance cooking

2 May

I roasted beets.

Before...

Before...


After!  SHAZAM!!!

After! SHAZAM!!!

So I tried that salad…

2 May

An anonymous someone anonymously posted a vague tip about making a salad with shredded raw beets, cabbage, and walnuts. And I think carrots. After all the shredding, things were a little heavy.

Shredded everything.

Shredded everything.

To lighten it up, I tossed everything with some lettuce, green onions, walnuts, and my fave ginger dressing. Was pretty good!

Saved by that awesome ginger dressing.

Saved by that awesome ginger dressing.