Local Food, Made at Home Part 3

so it's been two weeks since I last posted. i wasn't physically present for the week 5 pickup so i will just tell you what we had for weeks 5 and 6 and what i did all in one. great.

we got:
blueberries, raspberries, eggs, summer squash, garlic, cucumber, tomato, basil, cilantro, lettuce, radicchio, kholrabi, cabbage, carrots, scallions and onion. we also got a green pepper but i forgot it. whoops johnny.

what i made:
with the berries, the usual fruit on cereal thing or as a snacke. but also used some eggs and made berry pancakes. SOOOO good.

with the garlic, tomato, onion, scallions and cilantro made a pico de gallo. SOOOO good. and with the pico de gallo made veggie burritos with the garlic, summer squash, carrots and onion. there were also beans and cheese in the burritos. SOOOO good.

i used some of mint from my patio garden in a good mojito recipe i found here: http://www.tasteofcuba.com/mojito.html

with the rest of the onion and the cucumber, i had my first foray into the world of canning/pickling. i made a sauce out of mustard seed, apple cider vinegar, tumeric and suger and poured it over the cucumber and onion in a ball jar that i had left from something someone gave me. the only thing i did not do, was seal it properly. you are supposed to boil the jars in water so they magically seal through the laws of science. i just put it in the fridge planning on eating it soon. i did take it out of the fridge and notice that the button on the seal was down. so maybe it sealed itself? physics and chemistry are so weird. but anyway... i'm going to buy more of these ball jar thingies and try out some more canning. i'll tell you how the pickles turned out in a future post.

my gf made a pasta salad and a bean salad and used some basil and some of the cilantro.

i also made more egg salad sandwiches and put the lettuce on a tuna salad sandwich.

with the cabbage, i made some coleslaw. i didn't have celery salt or carrot but my gf is picking up some as we speak so i should be able to finish that up tho i must say that it was pretty tasty without those things. the sauce was just mayo, sugar, vinegar, sour cream, salt and pepper (plus the celery salt that i failed to get). but it was really easy and quick with the food processor to do all the chopping.

lastly, i froze a few items: blueberries and summer squash. with the blueberries, i just stuck them in a bag in the freezer. with the squash, i cut it up and blanched it, then cooled it again before putting it in bags in the freezer. i found this method somewhere on line so we will see if it works.

Local Food, Made at Home Part 2

This week I am late to blog but here's the run-down for week 3:
got eggs, broccoli, swiss chard, strawberries, turnips, lettuce.

made: egg salad sandwiches (YUM!), strawberries on my cereal and as a snack, lettuce on my sandwiches and in my salads, and made dinner one night of salmon, corn, swiss chard and broccoli. the broccoli was steamed and the swiss chard was sauteed in garlic and oil. the broccoli started to wilt because i didn't put it in the crisper (whoops) but it was still good. i also had this salmon/broccoli meal for lunch one day. the oregano from week 2 was dried to use in the future. it was pretty easy to dry. just left it out to dry. i used the turnips once i got the share for week 4.

which is a good segue for week 4.
got beets, cherries, kale, carrots, onions, cucumber, summer squash, lettuce

made: roasted veggies again with the turnips from week 3 (slightly wilted but still OK), carrots, beets and onions. made a salad with the lettuce and cucumber and some goat cheese. the cherries and the rest of the cucumber i ate as a snack. cucumber with salt and pepper is DREAMY. if we get more cucumbers, i'd like to try to pickle them. the summer squash i grilled with some olive oil. i'm still left with eggs and... kale. phooey.