Greek butternut squash salad, tiropita, figs, beef stew cubes, maple breakfast sausage, figs, nittany apples, and yellow bartlett pears.
Bosc, bartlett, and asian pears, black twig, neorthernspy,Esopus Spitzenberg apples, quince, persimmons, figs, pita, tiropita, and milopita (apple handpie!).

Also, I harvest the Table Gold acorn squash this week -- 3 squash, for a total of 2lbs. It also looks like I'll get at least 2 cups of cowpeas once they're finished drying, and at least some Tarbais runner beans, though probably not enough for a cassoulet.
7lb freestone peaches, 5 nectarines, half-pint of wineberries, pint of sweet cherries, pint of blueberries, pint of methley plums, a bottle of persimmon vinegar, a bag of mixed greens, and a flowering succulent to put in one of the hanging baskets I have.

The peaches need another 2 or 3 days before they are ripe enough to make into peach butter, so I'm going to set some beans to soak and try making enfrijoladas again. I don't have the queso fresco or the avocado leaves, but I can use the cheese curds I have if I don't feel up to walking to the grocery for queso fresco. Also, since I'll mostly be taking it to work for lunch, I can pick the cheese up on my way home Monday. Maybe get some mascarpone to mix with the wineberries, too.
Chicken empanada, batard of sourdough, pink lady apples, bosc pears, strawberries, a four-pack of marigold plants, and an assortment of seedling plants -- snapdragon, sunflower, milkweed, lemon verbena, Syrian oregano, Provencal lavender, spearmint, chile peppers, pink-flowered strawberries, and Asian eggplant.
Asparagus, sandwich steak, medium and extra large eggs, pink lady apples, pint of cream, pint of chocolate milk, half gallon of whole creamline milk, spanopita, tiropita, flaouna, pita, melomakrona, batard of sourdough bread, cheddar cheese biscuit, garlic cheese curds, chive quark, seedling plants -- jalapeno, bell pepper, dill, basil, oregano -- and cider masala pickled beets from Number One Sons.

Ran into [personal profile] ellen_fremedon at the market, and went with her on the rest of her errands to the grocery and hardware store. On the way home, the left wheel came off my cart twice, but we were able to jam it back on and make it to her apartment, where she had tools and we were able to hammer the bits back together. It seems solid, at least for now. On the other hand, it was originally hers, so if it becomes unrepairable, I'll owe her a grocery cart.
Chicken empanada, chicken tamale, tamale de elote, pint of chocolate milk, three tins of spice blend from Max's Degrees, cheese from Kenswick creamery (including a pound of quark, so cheesecake for Easter!), seedling plants -- lavender, rosemary, lemon thyme, mammoth sunflowers, bell peppers -- loose sweet italian sausage, kimchi, sourdough batard, and eggs.
Quart of chocolate milk (they were out of regular, and I can make fruit smoothies just as well with this), cheddar scone, pita, revani, melitizano salata, smoked paprika paparedelle, spinach & ricotta ravioli, lamb ragu, and nittany apples.

It is currently 73°F out, which is flat out ridiculous for February.

I'm going to start fava beans inside this week, and maybe some other beans as well. I can wait on start corn, squash, and melons, as the corn will shoot up fast and the squash and melons will do best with direct planting.
Quart of milk, pint of chocolate milk, half-pint of raspberry yogurt smoothie, kalamata humus, pita, spanakopita, olive bread, ricotta & spinach ravioli, bolognese sauce, and hand-made fettuccine (a buy 2, get 1 free special from Osteria al Volo, which looks like a place to check out -- really good Italian food is harder to find than you'd think).
Melamokaroma, tiropita, cheese & quince pie, apple cider, crescendo (manchego-style) goat cheese, black pepper chevre, beef kabobs, fig-anise bread, tilipia empanada, smoked salmon empanda, and pear-apple-ginger turnover.

I may order a vasilopita for the New Year's party. I'm definitely making pfeffernusse, and wish I knew where I could get springerle, as I'm finding I really want those anise cookies my grandmother used to make for Christmas, even though they were not quite hard as rocks -- they just smelled like Christmas.
Magness pears, asian pear, honeycrisp and arkansas apples, quince, persimmons, kkakdugi kimchi (I've been eating it for breakfast!), black pepper chevre, dill quark, a quart of cream, a half-pint of chocolate milk, asian eggplants, oyster mushrooms, figs, a potato, olive bread, melomakarona, pumpkin spice chocolate olive oil cake, and bougasta.

I'm going to try making doenjangguk -- fermented soybean paste soup -- tomorrow. The version in my cookbook uses clams as the protein, but I think I'll be fine with tofu and extra mushrooms.
Pink lady apples, probiotic raspberry yogurt smoothie, cream, cubalaya eggs (peewee sized, so small batch baking!), pastrami from Urban Butcher (oh nom nom nom!), onion, a head of hydroponic lettuce that I immediately stuck in a pot of dirt, and a six-pot of johnny-jump-ups for [profile] hollimichelle's front flowerbed.
Cameo and Jonathon apples -- the Cameos are huge, for cobbler, and the Jonathons are small, for lunch -- onion, turnips, an espresso chocolate cookie, and a 4.5lb stewing chicken, with its feet still on, that will be made into stock overnight and then into chicken and dumplings.

Also picked up seed at the hardware store: bluebonnet, bambini viola, foxglove, snap pea, fava bean, radicchio, artichoke, and cardoon. If I plant the artichokes this weekend, I can vernalize them next month and get a harvest this year. Also found out that Baker Creek has Truly Tiny Bananas among its live plant offerings, and am really tempted to get a pair, as they'd be extremely fun to grow, not to mention tasty.
Eat Local First is having a Farm-to-Street party at Union Market (1309 5th St NE) this Saturday from 1pm to 7pm. 125 vendors, cooking demos, speakers, and all sorts of foodie-focused goings-on.

The suggested donation is $5, and the closest Metro is NoMa-Galludet on the Red Line.

Obviously, I'm going. I might even take my ulu with me and get it sharpened by DC Sharp. Who else is interested? I'm thinking it'll be an interesting and tasty time, at the very least!


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