Annie_H

6 per case. 10$ per bag.

We have been very happy with WildFork. Only two orders. The first I've mentioned before, was sent directly to my parents just before the last holidays. And two Misfit boxes. They live in a food dessert on the ChesapeakeBay area. No Whole Foods, Costco, Aldi, TJ's. A few shit-show groceries like the dollar store types. One good well known fisherman group wholesaler has a small re-tail store. Crabs, shrimp, oysters. Seems like a 'lost leader' give back to the community deal. They were in my older brother's HighSchool class, so we get lots of crab and oysters. I canceled all subscription services a few months ago. (pain in the ars to navigate some of them) WildFork is order when you want. They have kept my cart open for a few months now. It just sits there. I also like the thick cryo-vaced packaging. Small portions. I just made a seafood chowder using swordfish, salmon, cod and shrimp. Trial run for an up-coming visit of house guests. Dairy-free, gluten-free. (homemade croutons and prosciutto crisps on the table)...clams/mussels separate shallow baking dish at the table. With WildFork in the freezer I can put together a quick mixed seafood stew or chowder easily. With so many likes and dis-likes in our families, and Halal, the lasso chickens, (Halal), I made 5-6 days of meals without shopping.

Started harvesting bush beans about the same time. Just a handful every couple days. Now going gangbusters. Put in a row of RG flageolet about 8inches tall now.

My first flush of squash blossoms came over the 4th of July weekend. That seems early but I did start a tray indoors a month early as well as some bush beans. That 10-20 tray holds 18 tall pots. A dozen summer squash and half a dozen bush beans. --tall pots are 4 inches square and about 6-7 inches tall from GreenhouseMegastore. The holiday weekend we had house guests that were hesitant but absolutely loved them. Had them with and on pizza. More seeds went in when I planted and more again the holiday weekend. Summer and winter squashes. Batch last night, #5. About every 3-4 days.

Creole shrimp over thick slab polenta, --cast iron seared. Shaved fennel and friends slaw. Prefer a fresh batch of grits but this polenta was ready to go. Not to be confused with NewOrleans shrimp creole that is usually a heavy-with-tomato stew.(not a favorite). Spent a 'gap year' working at the GumboShop in the FrenchQuarter. A shame they did/do not have an oyster bar. (our preferred NOrleans meal---raw, grilled, fried oyster pó Boy)

Just need to wait 24 hours. Newfoundland...one day year I have no memory of heat and humidity in Newfoundland...maybe one day a year. Bison hot dogs on a bed of kimchi. Succotash and potato salad.

A cookbook or recipe will not help if you do not have access to your list of un-available greens/root crops/ salads...google search, you are surrounded by wealthy growing conditions. A dozen or more farms in your area are growing what is on your list. Unfamiliar and do not care for them. ?, no reason to choke it down. I fill my crisper 24/7 365 days year. All of the above on your list and then some. If you like slaws, shaved slaws, all can be included. I made a shaved slaw last night with just about the entire crisper drawer. Brussel sprouts, fennel, carrots. cabbages, kale, chards, etc.

Another ramen/dumpling bowl. Lacinato kale and ruby red chard blanched in my broth. Lots of veg and quick pickles from the night before. Unpredictable nasty thunderstorms...nice to have a rich and full crisper drawer and freezer. This has become our go-to easy meal. New to us A-SHA noodles. Recent batch of chili crisp is a handy condiment.

Shrimp rolls. Wild gulf shrimp. Slaw and potato salad.

No real hate here but would not ever purchase a green pepper. Not a fan. Last Fall half dozen came in my CSA box. Ugh. Roasted with a few big onions and a few whole heads of garlic. ... a few hatch chilis. Caramelized to shit show. Nice with sausage. I saw the NYT recipe but did not look. (baby chef). Not a fan of his creations/recipes. I use poblanos when i want similar in a recipe.

Your garden is so far ahead of us. I have lots of salads and peas and that is about it. Lots of herbs. All squash and zucchini about to explode but no flowers yet. We need a bit more heat for everything to kick in. Patience. Just took delivery of my last CSA farm share this morning. (canceling until next Fall). Boatload of produce. Friday we had PatLefreida short rib burgers. 3oz is perfect for an English muffin. Thick slice red onion and frozen cherry tomatoes on the back burner covered, low and slow for an hour. Nice jammy tomatoes and some caramelizing on the onions pan side down. Loaded potato salad. Similar to this recipe from Eater, no mayo potato salad

This may have been Thursday. (Friday we had burgers) Cod and chorizo chowder. Hijiki and wakame. Crispy bacon end cubes.

Ramen bowl. Tofu came out fine. Some rainy day I'll take the time to try a few methods side by side.

I'm tofu challenged. I have a block at the moment pressed and now marinating. Sometimes good, sometimes meh. (as long as it not the star of the dish). I'm thinking of roasting low and slow in the oven. (adding to a noodle bowl) Your plating is in focus. I know you often have trouble with your phone or camera. Looks great!

Last week I made some testing meals for an up-coming event I'm not hosting. One cup of sticky rice with some add-ins--a tBsp of quinoa, and wild rice, hijiki, wakame, extra seedy furikaki. Makes 18-20 onigiri sticky rice balls. Vegan, no bonito flake. I served with a shrimp and swordfish chowder for our meal. (corn, leek, roasted garlic blendered base broth I made last Fall). Prosciutto crisps. Then made next day sushi. One cup same sticky rice will make 6 sushi rolls. I'll use smoked salmon between the shrimp. Maybe two rolls vegan. Two and a half cups rice...prepped night before...32 small bites for the vegans, 36 sushi bites. (I offered to bring starter 'small bites'). 18-20 head count at the moment. We don't have any close vegan friends but this is not my party. Easy prep morning day-of. Bamboo steamer stacks for delivery and service. No disruption to the home cooks kitchen. (legendary party blooper years ago when a friend brought a gallon of oil and ten pounds of potatoes to one of our parties to make French fries) What a mess. Never asked, no heads up. Then made, day three, a cashew, chicken thigh, egg fried rice. DH request for his birthday. Not at all related to this event. Just nice for once having a quantity amount for a quick morning prep. I'll make three cups sticky rice mix.