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farmhouse produce

January 26, 2011

Here’s what I got in my Farmhouse Delivery bushel this week: oranges, collard greens, cauliflower, green onions, lettuce, bok choy, turnips,avocados, radishes and sweet potatoes. I still have some cauliflower from last week, and green onions, too. I need to figure out what to cook with all this stuff. Probably a stir fry, and soup, and salad. Maybe caldo gallego?

Also, I finally went back through all my recipe posts and fixed the ingredient lists. For some reason, when we upgraded the blog template, everything that was in list format suddenly de-formatted and reverted to paragraph form. It was quite frustrating, but I went through every recipe and made the ingredients into a bulleted list. It was kind of fun to go back through those old posts, though… I was so different six years ago! I’ve been thinking a lot about how much I’ve changed, and whether it has been for the better. But that’s a whole other blog post, I think.

Our friend Michelle made a quick video of the surprise zombie party, which you can see here. I’m so glad someone got Bud’s reaction on video – he was totally freaked out!

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7 Discussion to this post
  1. Pearl says:

    We keep thinking about signing up for this. Locally they have limited spot so we missed the boat on produce last season.

    • Crystal says:

      Yep, we just got in for the end of the winter season. Last year we canceled our membership before all the great summer produce because we were restaurant-eating so much, but this year I want to stick with it!

  2. Wei-Wei says:

    Doing a gratin would be nice. Collard greens could maaaaaybe be made into chips, lettuce would be a salad, which go nicely with avocados. Sweet potatoes, cauliflower, and green onions (???) are all useful in a gratin – if the onions are really nice you could caramelise them and make onion jam. As for oranges, I’d just eat them raw. And turnips are yummy cooked until soft in a clear broth. 😀

    • Wei-Wei says:

      In a clear broth, with some dashi and seaweed. Or sliced up into thick rounds, then sliced length-wise, then put in some miso and you have miso turnip soup!

      Oh and radishes: I’ve never really eaten radish (the small red ones) so I don’t know. You could always throw them in the salad? Hehe. Sorry for the spam.

      • Crystal says:

        You know, a cauliflower gratin sounds perfect. I think I saw a recipe for one on Chocolate & Zucchini a while back… Also, turnips in miso! Never thought of that. 🙂

  3. Seana says:

    What a beautiful bushel! As for an abundance of cauliflower, you might check this blog already – but my mother made this recently and I thought it was very good, and such a unique recipe.

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