blue_dolphin

Hmmm. I think I'm a little behind here. No picture of last week's box of Yukon Gold Potatoes, Romaine Lettuce, Gold Beets, Japanese Turnips, Kohlrabi, Red Chard, Yellow Wax Beans, Orange Carrots, Blackberries and Zucchini. This week's box: Clockwise from top: green leaf lettuce, purple carrots, mizuna, pickling cukes, blackberries, strawberries, rainbow chard, Blue Lake green beans in the center and spring onions hiding under the beans. Kay, that beet salad sounds good! I made some harissa a while back and have been looking for more opportunities to used it.

15 more for me since I last posted in this thread. Most recent is Katie Loeb's Shake, Stir, Pour - Fresh Homegrown Cocktails. Up to 101 on Eat Your Books.

Just recently I've been craving a curried chicken salad that I haven't made in ages. I like the chicken torn into random sized pieces rather than diced. Chopped green apple Halved red grapes A bit of mango chutney A little diced red onion (or shallot) or not Mayo mixed with some freshly toasted curry spices I think that's right but I haven't made it in so long, I'll have to give it a go and taste and see if anything's missing...celery.....walnuts?

Thank you. I had no idea such a thing existed but I can imagine they'd be a great addition to lots of cookies and bars....and of course, breakfast!

Beautiful scones! What's a cinnamon chip?

Nice score on the smaller bottles of Chartreuse! My local shop carries the green in a 375 mL but not the yellow and I've been reluctant to fork over the bucks for the larger one. I vote for a Final Ward. One of those perfect cocktails that's more than the sum of its parts, IMHO. My haul today: Accompanied in the photo by an Aprilia to try out the grapefruit bitters and Cocchi Americano

Nice looking mushrooms, Kim! And thank you for the parsnip salad recipe idea. Sounds like something I'd really like. I'll see what I can find for apples and pears and give it a try. I can use one of those big parsnips for the salad and roast the other for the dip so I can try both.

On the kohlrabi front, I repeated that salad from last week with fennel and blueberries and liked it much, much better with the kohlrabi cut into julienne instead of thin slices and a bit of lettuce added to the mix. This week: From top left: Tatsoi Easter radishes - they're baaaaaak! Fennel Sweet onion Butter lettuce Zucchini BIG parsnips Bok choy Purple carrots - only superficially purple - they are orange under the skin In the middle: tangerines and red potatoes The bok choy is really piling up and will have to be dealt with. I see some poached egg on bok choy breakfasts in my future! I am debating on the parsnips. I saw a recipe for a roasted parsnip and garlic dip that I might try. It roasts the parsnips and a head of garlic in double cream and then purées that with butter. How could that be bad? Seems a bit winter-y but we've got a June gloom thing going on at the moment so I may give it a go.

I remember my dad telling me that his mother always applied copious amounts of butter to PB sandwiches. Why? Because peanut butter is sticky and the butter helps it slide down . Otherwise, it might get stuck in your throat and you would choke to death :biggrin:

First, thank you, thank you, Pierogi and SylviaLovegren for the artichoke pep talks! I gathered up all unused artichokes and made the artichoke, pepper and chickpea tagine with olives and preserved lemons from Deborah Madison's Vegetarian Cooking for Everyone. Very yummy. Served it on couscous and drizzled chermoula (Moroccan green sauce) over the top. I have plenty more for lunches during the week. I'll absolutely make that again. Second, while rooting around in the bottom of the vegetable bin seeking stray artichokes, I found I had both kohlrabi and fennel so I went and got some blueberries and gave that salad recipe a try. Meh. It was OK, but nothing special. Everything was pale and thinly sliced so it seemed kind of boring. I didn't have any mint and perhaps that would have made a big difference over the parsley I subbed. One winner, one loser. That's OK.

Two kohlrabi opinions... Me: I like it - tastes like broccoli stems! Fellow CSA member: It's awful - tastes like broccoli stems! Kim, I think the kohlrabi I get are smaller than yours but I julienne it and add it to salads or use it in a slaw. I think if I had your box this week, I'd give this salad from Food and Wine a go: Kohlrabi, Fennel and Blueberry Salad. Of course,if I had Kim's box, the blueberries would be long gone

Kim - the zucchini may be inescapable but you are clearly very capable of dealing with them - I saw your fritters (and the rest of that yummy Memorial Day spread) - mmmmm. Here's this week's box: Clockwise from top left: Japanese turnips - again, 4 weeks in a row now, I think, but at least no radishes. Bok choy Artichokes - they intimidate me Yukon gold potatoes - sort of unusual. Potatoes came only once or twice last year. Golden beets - will roast and marinate for lunch salads Red leaf lettuce Strawberries - sublime. They're a year round crop here but are at their peak now Leeks - maybe a turnip and leek soup? Just doesn't seem like soup weather. Maybe June gloom will set in... Carrots - proper orange, carrot-shaped ones! Swiss Chard - see below and in the center, Valencia oranges - I have 2 orange trees so this is rather unnecessary but I won't complain. I get the "small box." This week, the large box peeps got larger amounts of the above items plus kohlrabi, sweet onions, summer squash and avocados. I live alone so plowing through even the small box in a week is a challenge. I give myself a pep talk about the artichokes most mornings: TODAY, I will tackle these thorny things! Then I get home from work, tired and hungry and something like this turns into dinner: Swiss chard bruscetta with smoked trout and a glass of wine. Too easy! Maybe there is hope for the artichokes on the weekend

Always: toasted whole wheat or English muffin, creamy peanut butter, wipe PB residue off knife on edge of PB jar and re-use Usually: sliced banana, no jam Sometimes: fig jam Today: red bell pepper and ancho chili jam Not bad but I'll pick up bananas for tomorrow.

Pierogi - I know what you mean about that little "finial" on the stem that makes the glasses a pleasure to hold. I have some glasses that I "inherited" from a friend's MIL and would like to find some more as I can be a klutz from time to time . The taller glass nicely holds a 3 oz cocktail while the coupe can handle 4 oz if one is careful! For something a little more sturdy, I picked up 9 of these at my local Salvation Army store for 75 cents each a few weeks ago. I suppose they are really sherbet or dessert glasses and are most certainly not fine crystal as they have a clearly visible seam but I like the little spiral design and enjoy using them for cocktails. They can hold a 3-4 oz drink. I haven't seen anything really fine at that location but it's only a block or so from work so easy to check out. I will have to broaden my searches.

Here's this week's box, nothing I don't know what to do with: Clockwise from top left: Romaine Lettuce Round Carrots Zucchini Squash (first of the season) White Cauliflower Hass Avocado Tatsoi Japanese Turnips (I just quarter these little guys, toss with EVOO, S&P and roast; greens will be sautéed with garlic) Sugar Snap Peas and in front, a basket of raspberries, also the first of the season...already gone . No radishes I've still got white icicle radishes, Easter radishes and French breakfast radishes in the fridge from recent weeks. It's funny, Pierogi, we're not all that far apart - I'm up in Ventura Co. You get collards year round and I've never gotten any! I'll try Kay's recipe should they ever turn up. Sounds good.

That bread sounds yummy, Kim! Thanks for the thread. My CSA runs year round but sticks mostly with produce. I've gotten honey (I guess that's really produce) and Sriracha (they grow the red jalapeños) but otherwise just veggies and some fruit. I love to see what others are getting (and what they are making with it). My box this week had: 1 bunch Easter Radishes (in spite of the plea I spotted on the sign-off sheet last week: NO MORE RADISHES!!!) 1 bunch Arugula 1 bunch Gold Beets (already microwaved, marinated and into salad with the arugula + goat cheese) 1 Green Leaf Lettuce 1 pound Broccoli 1 bunch Round Carrots (annoying, take as long to peel as a regular carrot, but so little. Tasty, though. Very carrot-y) 2 Artichokes 1 Green Cabbage 1 Tub Strawberries 1 White Cauliflower (roasted with onions & garlic, tossed with pasta and olive oil) I will snap a photo next week.

Thank you both so much for taking the time to share your food (and drink ) related adventures, here and in other threads. I sighed when I read that last sentence above yesterday morning and seriously contemplated doing the same instead of dashing off to work. Tomorrow morning, I will give the kitchen floor a bit of a clean and, inspired by your threads, I will think a little more broadly when I consider what I might enjoy for dinner! Thanks again!

I love that informative label: "Vegetable" Yesterday, I noted that labels on the packages of chicken feet read, "Chicken Paws"

I bought a jar of the cookie butter last week and thought it was tasty. Quite sweet and more like a cookie-flavored frosting than something I’d want on my breakfast toast. Although smearing some on a slice of toasted, rustic bread, topped with crisp slices of tart apple might be good. I was thinking it might be nice swirled into some kind of bar cookie but haven’t tried it yet. Might just melt away. I’ll admit your description doesn’t sound all that appealing but I found the product rather tasty. It was mentioned just upthread by nolnacs and chezcheri, here and here.

Beautiful looking kitchen. I hope we might get more of a tour and I'd be interested in hearing if there's anything you'd do differently, given the chance. I'm a Yankee, born and bred, so I don't know y'all from ya'll but my nieces and nephews in San Antonio use "all ya'll" as the plural form. Usually with an emphasis on the ALL to ensure that the entire group realizes they are being addressed. Always cracks me up 'cause I always figured y'all was plural to begin with. Thanks for blogging!

Yes, great piece: Love it!

I saw that article yesterday, too. I also pulled up this e-gullet thread on the topic to help me decide whether to spring for one or not. Still on the fence at the moment.

Yes, it seems you can "subscribe" to a magazine so new issues will be automatically added to your bookshelf. You can also choose to add back issues from a date you select. From Fiona on the EYB Forum: There aren't a lot of back issues indexed for some magazines but it seemed to work OK for me.

Under "My Bookshelf," select "Books" and on the right, there's a blue section where you can check the box to filter by unindexed.

Here’s my pick of 5 beans for an RG sampler that has a variety of color, size, flavor and texture. Good Mother Stallard (as you mentioned) or Goat’s Eye (Ojo de Cabra) Beans. They are similar and I like them both but I especially like to say, “Ojo de Cabra” so I might pick them. I often use them in a pasta with beans and greens. Midnight Black Beans. I use these for the Black Bean Chili from “The Greens” cookbook in the winter and in a black bean and roasted corn salad in the summer. Non-heirloom black beans are readily available but I think these are much better so I’m willing to pay up. These would be good if you want to compare grocery store beans in a side by side way. Alubia Blanca de San Jose Iturbide. These are lovely pure snowy white beans and maybe even more fun to say than “Ojo de Cabra!” RG says these are a good sub for the marrow beans that used to be one of my favorites. I use them in the White Bean and Rosemary Spread from “Super Natural Every Day.” I absolutely ADORE that bean spread - one of my most used recipes for 2011! I usually scale the recipe up to a full pound of beans as it freezes beautifully. Just pulled a tub out of the freezer this AM to bring to a pot-luck this evening. I also make crostini with some of these beans tossed with pesto and spooned on to crispy little toasts, topped with shavings of Romano cheese. Tepary Beans. Either white or brown. I think these little beans are just so cute! They hold their shape nicely in soups or salads but make a great bean dip, too. And they are reportedly higher in protein and fiber than other beans. I’ve used white tepary beans in the rosemary spread mentioned above and it was equally delicious. Christmas Limas. These guys are huge! And just so beautiful! I love them in a salad from the RG cookbook that includes quinoa, beets, onions and feta, among other things. I like the Mayacoba Beans that were mentioned but my local shop sells a “Peruvian White Bean” that tastes the same to me so I don’t regularly order them from RG but I have tried them and they are good. The Runner Cannellini Beans are very nice but I seem to have a tendency to overcook them til they start falling apart, which is OK for some things but not always. In addition to those, my pantry usually contains some Vallarta, Flageolet, Borlotti, Yellow Indian Woman, Cranberry and Santa Maria Pinquito beans. I do like my beans