Archive for October, 2009

Winter Share Week 2

Winter Share Week 2

Beautiful head of lettuce, red onion, yellow onion, leeks, beets, napa cabbage, purple top turnips, green tomatoes, garlic, cayenne pepper, carrots, chard, potatoes.







Partridge stew is on the menu, and maybe Martha Stewart’s Irish Stew with some moose meat. We’ll see what the week brings.


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Winter Share Week 1

Totally overwhelming.

Winter Share Week 1

The winter share has begun. It looks no less abundant than the summer share. Oy.

Carrots, salad turnips (GAH!), radishes, baby rutabagas, broccoli, butternut, delicata, leeks, garlic, potatoes, tomatoes, red onion, salad greens, spinach, beet greens.

The beet greens and the spinach I took care of right away, along with two last heads of brussels sprouts greens (the WTF? veggie of last week). I braised them.

Braised Greens:

Salt Pork

Assorted greens


Wash all the greens up real well. Take out any tough stems. Heat a dutch oven over medium with a piece of salt pork in it (we’re a full fat family). Put the greens in there and let them wilt for a while. Add some broth. Put the lid on and let the whole thing simmer for a while. Done.

My mother put the carrots and potatoes  in pot roast:

Pot roast

My father put the rutabagas in a turkey soup. We ate it so fast that there is no picture. Sorry.

I think the broccoli will be turned into Velvety Smooth Broccoli Feta Pasta sauce tonight. Stay tuned.

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Brussels sprout tops.

I don’t know if there are enough mystery vegetable to make this a regular feature, but I did say WTF? to myself when I saw these brussels sprout tops. I didn’t even know you could eat them.


My mother tried to cook with them and it was a big FAIL. She put them in with a roasting piece of meat and they turned out rubbery.

Brussels sprouts tops FAIL. Hmmm. What to do, what to do?

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In the weeds.

This blog has barely started, and I am already behind. I have eaten some veggies, but I have taken no pictures. Terrible.

The turnips, broccoli, eggplant and onion all got shoved into the grill basket and grilled with bottled (I know, I know) balsamic vinaigrette.

The salad greens have been consumed as….yes. Salads.

A cucumber from last week and a salad turnip and a hot pepper…also from last week…were turned into a quick salsa.

The tomatoes went into chicken souvlaki sandwiches.  Here’s the recipe, straight from realsimple.com. It is fabulous, just fabulous, and really impressive.

Chicken Souvlaki

Photo: Antonis Achilleos
Serves 4 Hands-On Time: 25m Total Time: 30m


  • 4 pieces flat bread or pitas
  • 2 tomatoes, cut into wedges
  • 1/2 small red onion, thinly sliced
  • 3/4 cup crumbled Feta
  • 1/4 cup kalamata olives, pitted
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons dried thyme
  • 1/4 teaspoon freshly ground black pepper
  • 2 1/2 teaspoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 5 tablespoons extra-virgin olive oil
  • 4 boneless, skinless chicken breasts, cut into pieces
  • 1/2 cup plain yogurt
  • 1 small cucumber, diced
  • 1 1/2 tablespoons minced fresh dill


  1. Heat oven to 200° F. Wrap the bread in foil and place in oven.
  2. In a medium bowl, combine the tomatoes, onion, Feta, and olives.
  3. In a large bowl, combine the oregano, thyme, pepper, 1 1/2 teaspoons of the vinegar, and the lemon juice. Slowly add 4 tablespoons of the oil in a steady stream, whisking constantly until incorporated.
  4. Pour 2 1/2 tablespoons of the vinaigrette over the tomato mixture, toss, and set aside. Add the chicken to the remaining vinaigrette, toss, and set aside.
  5. Heat the remaining oil in a large skillet over medium-high heat. Transfer the chicken but not the liquid to the skillet and heat, turning occasionally, until cooked through, about 5 minutes.
  6. Meanwhile, in a small bowl, combine the yogurt, cucumber, dill, and the remaining vinegar. Spread the bread with some of the yogurt sauce and top with the chicken. Add the tomato salad and fold.

Tips from me:

Greek yogurt!!! Use it. Much better than regular yogurt–the sauce doesn’t get all runny and break the pita apart while you’re eating it.

Cut the chicken into smaller pieces. No one wants to choke on chicken. Plus, then you have more surface area for the marinade to cover.

The daikon radish. An enigma. WTH am I going to do with it?

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No more Gourmet.

Or Cookie Magazine, which I liked very much.

But Gourmet…SERIOUSLY?


RIP, Gourmet.

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Week 18.

Oh boy. Oh boy oh boy. It’s a lot of vegetables.


1 bulb garlic

1 daikon radish

1 eggplant

2 onions

1 green pepper

1 piece yellow watermelon

1 pound tomatoes

.33lb mesclun mix

.50lb spinach

.23lb lettuce mix

.04lb cilantro

1 bunch salad turnips

1 bok choy

2 small heads broccoli

Phew. What will I do with it all?
Fortunately, this one’s easy.


I will eat it. Just like that.

Coming this week: the roasted shrimp and broccoli recipe that slutted around the internet so fast I can’t remember where the recipe is originally from, and chicken souvlaki sandwiches. Soooo…that takes care of the tomatoes and the broccoli. The rest? That remains to be seen.

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Farm Share Stress

Well, this is the beginning. I have Farm Share Stress, so I might as well blog about it. Farm Share Stress is when you purchase a share in a farm, and are completely overwhelmed by the volume of vegetables that are picked for you each week. This blog will be a chronicle of the vegetables and the recipes brought about by purchasing this share. Of course, it will delve into other strange, wonderful and interesting aspects of life, but for now, we’ll just focus on the veggies.

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