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8:48 am
August 21, 2008
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rgardner
Moderator
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| posts 49 |
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I picked up my weekly CSA box. Did my (about) every other week pruning of food. One thing I discovered is that we have a lot of cucumbers. I like to eat cucumbers, especially with all of the in-season tomatoes, but I am not sure myself or the rest of the clan can eat all of these cucumbers. My wife might give pickling a shot, but these are larger 'uns not so much picklers. Ideas?
Related, where are you too long?
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2:25 pm
August 21, 2008
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kennyz
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| posts 19 |
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I had to wait a few minutes for my embarrassingly sophomoric sense of humor to pass before responding to your question. My refrigerator crisper is overloaded with lavender. I thought I'd be making lavender/ honey ice cream for a large dinner party which has since been canceled. I went ahead and made a ton of custard base anyway. New plan is to make a quart of ice cream (instead of the 4-quartsoriginal plan). I'll also use a bunch of flowers to make lavender sugar, which I hope will keep for a looooong time. I'll simply put the flowers in with sugar in an airtight container and – after a few days – sift it to leave the flowers behind. I expect the beautifully scented sugar to workgreat on creme brulee or just stirred into tea.
The rest of the lavender will probably go into my fiancee's hot bath tonight.
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8:53 am
January 20, 2009
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bmoldofsky
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We acquired several pounds of sunchokes from Irv and Shelly's last year. We'd never heard of sunchokes before, and eating the first one was a nice surprise. Eating the 25th one was challenging. Now I notice them when I go to the grocery store, but it might be a while yet before I voluntarily cook them myself.
However, when we visited the Native American museum at the Smithsonian, the cafeteria (coolest cafeteria in the world, IMHO) served a sunchoke dish. I don' t think I'd ever seen sunchokes on a menu before, so we bought a plate. True to form, by the third one, everybody had had their fill and I'm sorry to say we were in no position to bring home a doggie bag.
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We recently had a nice raw sunchoke dish at mado, and I also received a few in my final winter CSA box.
I think I’m gonna slice ‘em thin and make chips.
Right now I’ve got a huge potato surplus and we don’t eat too many potatoes at home. That attitude has to change.
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Michael Morowitz, Editor in Chief, The Local Beet
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6:20 am
January 22, 2009
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mbstietenroth
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So far all I've tried to store through the winter in bulk is onions, garlic, and potatoes (and a fair bit of carrot in the fridge). While we don't eat much in the way of baked potatoes, I always use several for a really good, thick soup for the freezer in the winter. We also make a lot of roasts (we bought freezer meat from Cedar Valley), with which we use onion, potato, and carrots.
Next year I'm going to have to figure out a different storage method — our basement stays a bit too warm for proper cold storage, and the garage of course gets too cold….
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