I have been rather busy lately, but wanted to tell y'all about our Thanksgiving CSA Share.  We were promised between 40-60 pounds of vegetables, but the actual amount ended up being 65 lbs!  Most of it promptly went onto our screened in porch, where it could say cool, but not be harried by animals.

Here's a list and some photos.


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Many have wondered: since we got our last shipment of vegetables, is The Chard Tart finished? (at least til next summer?) Not Quite Yet! Although I do intend to shut down for the season soon, actually, we are still eating food from our last allotment! Plus, we have signed up for the frighteningly large "Thanksgiving Share" which will consist of ( Read more... )

I chose the delightfully named Fresh Herb Kuku from A Taste of Persia, p. 49.  A "kuku" is a kind of Iranian omelet.  I chose the fresh herb one because it called for the fresh dill we got in our CSA share (along with about 4 more cups of herbs!)

I have to say it was a bit...odd.  It called for a a tablespoon of flour, which I forgot to put in but I ( Read more... )

Yet another 40th birthday this last weekend.  It was S's birtthday, and we had S&J and family, S&B, and J&J over.  We made a really nice beef brisket on the grill according to Cook's Illustrated method, which involved brining it for two hours, and then cooking it on the grill for 6 more hours!  In typical Cook's Illustrated method, they had us ( Read more... )

We used our chard in a chard tart. It didn't seem right for The Chard Tart to finish up this CSA blog without making a final Chard Tart!


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Another tatsoi stirfry.  The recipe comes from the Joy of Cooking, but we modify it so much that it's like a different dish.


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Week 20 consisted of:

• Green Beans (of variety Jade or Fortex)
• Broccoli
• Swiss Chard
• Baby Carrots
• Garlic

Tuesday night we used up the Brussels sprouts.  We made them up with hazlenuts (a recipe from the Joy of Cooking) and ate them with grilled potatoes and steak from Knight's.   This week was somewhat unusual in that we ate a meat dish three times this week:  the grilled pork, the green bean khoresh with lamb, and now this steak.


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We made another batch of radish top soup (using turnip greens) which we've been eating with the fresh bread loaves that J has been producing.  Since we had a lot of carrots hanging out in the fridge from previous weeks of our CSA, we decided to make The World's Spiciest Baby Food, (also known as Carrot Dip or Omi Houriya from North African Cooking ( Read more... )

We still had half of the Lion's Head TVP loaf hanging out in our fridge, but had eaten all of the original stirfry that we made to go with it.  We didn't have any more nappa cabbage (which is what the recipe called for) so we made up another stirfry made with broccoli.  I think the nappa cabbage is better, but broccoli is OK too.


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