So. I know it’s been a long time. I’ve had issues but all is good again. And I signed up for the winter CSA. Winter is my favorite because Wood Duck Farm has the most amazing Brussels sprouts. Not this week, but I haven’t given up hope. Another reason I joined again is now there is a meat share too. First delivery of that is next week. Because my actual usage of the box contents had gotten pretty appalling, I opted this time for the one they call the Little Bitty Share. It’s a weekly share but a more demure volume. This first box has a few carrots, spinach, kale, broccoli, and a small spaghetti squash. I’m also getting the egg share, a dozen a week. Should be an easy week to use everything up. I have an old standby recipe that involves sausage and spinach with spaghetti squash so that’s covered. Kale chips, of course. Roasted broccoli. Will post recipes if I do anything brilliant. Just happy to be back.
No I didn’t die, or stop getting boxes. Just stopped yapping about them. We got a little sidetracked making wine from our grapes and figs. This week we got a large eggplant, some yellow squash, onions, sweet corn, a muskmelon, a watermelon, several tomatoes, a couple bell peppers, potatoes, and lettuce mix. The plan is for some Ciambotta.
Some diversity this week. Got a butternut squash, lots of cucumbers, cherry tomatoes, green beans, three eggplant, a couple zucchini, and some banana peppers. I think I’ll ferment the cherry tomatoes since there are so many. The cucumbers too (if the banana peppers happen to be hot they are so going in with the pickles). Have a big fan of fried eggplant in the house, so that’s a no brainer. The zucchini are pretty big, so may be able to do a batch of Ciambotta with them. It’s been a while. Need eggplant for that, but there’s enough to still have some to fry. A good box.
The box had lots of red bell peppers, big fat jalapeños (good, I need to make some chipotles, weather permitting they can spend Saturday in the smoker), super ripe tomatoes, corn, zucchini, yellow squash, and onions. I think I’ll add the tomatoes into the batch of fermented salsa I already have. I was a little light on tomatoes the day made it and although it is wonderful, a few more tomatoes won’t hurt it.
Have to share. The fermented salsa is AMAZING. Already imagining an Italian riff with zucchini standing in for the tomatoes.
Just used the tomatoes and a couple of the onions in a batch of lacto-fermented salsa. This is the first ferment I’ve used any kind of starter on (in this case whey). The recipe is Wellness Mama’s, I used ground chipotle instead of chilies though. Also didn’t have a lime, so I used the juice of an extra large Meyer lemon from my lemon tree. It’s really yummy already, can’t wait until it ferments a bit.
The box contents for last Thursday were one small eggplant, green beans, banana peppers, white sweet corn (very sweet), onions, tomatoes, new potatoes, and cucumbers. I used the corn, onions, and new potatoes to make a corn chowder with natural Polish sausage and turkey bacon. Also added a couple roasted poblanos, bay leaf, thyme, and some celery. Turns out the perfect thing to use to cut the corn off the cob was my mandolin. Worked extremely well. A lot of the vegetables have been going into vegetable ferments. I had the thought that the Italian condiment called giardiniera was probably originally a ferment. So I thought I’d see if fermenting gave it that tang that I was used to getting from a little vinegar. Chopped the banana peppers and a couple serannos. Added sliced garlic and fresh rosemary. Put it all in a quart jar with a brine made at the ratio of 2 tablespoons Himalayan salt to a quart of water. Added an airlock and let it go. I moved it to the refrigerator at about two weeks. I’m probably going to drain it and refill the jar with olive oil, that shouldn’t affect the preservation. I did a similar concoctions with the eggplant from a couple weeks ago. Salted the eggplant first for a couple hours. Rinsed, packed with garlic, oregano, and crushed red pepper. Same brine. Instead of following the conventional wisdom and refrigerating after two days, I just tasted and as long as I liked what was going on I let it go in order to allow it to create as many probiotics as it could. Today I started some green beans, adding a bruised fresh bay leaf, garlic, crushed red pepper and dill. Have some cucumber slices going too with the same mix, plus a few fresh grape leaves to help them stay crisp. Planning to fry this week’s eggplant to have as a side for some Greek turkey burgers. Saved a couple ears of corn back from the chowder to wrap with bacon and grill.