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Sometimes self-care means putting the fennel fronds in the compost.

For the rest of it:
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The farmshare produced beets!  I don't know if it was the generous quantity of brown sugar or the pre-processed ginger goo, but today's was the best batch of chocolate beet muffins I've ever produced: ; (Bake 15-20 minutes for muffins)

The price of white peaches has fallen below $2/pound at my grocery store, so I'm buying 5 at a time and making small batches of jam in the breadbot.  (Three for jam, two for eating.)
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Threatened with a trip to Market Basket, I went ahead and bought two zucchini for:

I should probably have started cooking before 7:30.  It came out fine, even though I topped it with jack and not Parmesan cheese.

Perhaps next I will make:
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The farmshare went belly-up.  I'm open to suggestions of affordable ways of adding veggies to my diet.  (But at least I'm on top of adding fruit!)

A pound of spinach fills my backpack and makes a little over a pint of puree when cooked.  I guess I shouldn't be surprised, but I am.

And on the not-even-trying-to-be-healthy side of the diet, we have:
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There's still farmshare in my fridge.  And yet, my plan is:

Carbs are good interview food, right?
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Time to re-up for the Chocolate CSA!
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Looks like leeks start to spoil if you don't strip off their outer leaves. I think I caught them early enough, but my next dish may be vichyssoise. In the meanwhile, it looks like I'll have cooked both butternut squash before they start having bad spots. Yay!

The first became a large volume of the infamous internet cream cheese and cayenne soup, the second is now roasting with onions (or leeks), rosemary, pepper, salt, and olive oil.

I hope to make cranberry raisin bread later today.
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The farmshare melted down and stopped sending me vegetables, and I'm too cheap to buy them at the store. Consequently I drove most of an hour west to dig more vegetables up out of the ground. (You don't have to ask me whether that was cost effective. I did decide that buying potatoes at the store was preferable to digging them up with my hands.)

There were also some giant zucchini "rotting on the vine". Upon closer inspection they were further gone than I'd first thought, but apparently it takes a giant zucchini a while to freeze all the way through.

Zucchini Mess

1 large zucchini
2 large slices of bread

Toss in shallow casserole dish.

Melt 1/2 stick butter (or whatever you happen to have)

Beat in:
1 large egg.
dried onion flakes

Pour over zucchini/bread mixture; mix in.

Grate cheddar cheese over top.

Microwave covered for 10 minutes on medium, then 3 minutes on high, or however long it takes to soften the zucchini.
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All the leeks are belong to me! (Except Tako Yaki's.)

Only 1/3 of the green tomatoes went bad before I got around to pickling them. In fact, I probably could have salvaged sections of the bad ones -- green tomatoes go bad more like potatoes than like peaches.

Pickling is way less scary than I thought. I'm sad I won't get to taste them until November.

The chocolate beet bread continues to be a hard sell with my friends, but I think it's quite tasty. Would it be mean to stop warning people about the beets in advance?

The weapon grade turnips have returned.
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Yesterday was saag night. The queso section at the Porter Star has been incorporated into the cheese section, with bonus paneer. This supports [ profile] fredrickegerman's theories about the origins of said queso. I used beet greens and something that might have been bok choi and substituted yoghurt for cream. It was tasty.

This morning's attempt to reseason the skillet abused by the saag did not result in turmeric flavored pancakes, though there were some unexpected aromas during the cooking. (Free sourdough starter on request! This is a very low maintenance sourdough originating in [ profile] kelkyag's kitchen.)

Tomorrow I plan to further season the skillet with baked tomatoes and eggplant.
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More Squash Casserole

So I found this:

And I did this:

In a cast iron pan for which you have a lid,

1 T olive oil
1 small onion, sliced thin
1 tsp chopped garlic
until onion is soft-ish.

2 small summer squash, sliced
1/4 c water
2 T butter

Cover and steam until squash is soft-ish (5-9 min).

Meanwhile, beat together:
2 eggs
3/4 c milk
1/2 t salt

Add egg mixture and:
1c grated cheddar
to squash mixture. Stir.

Bake uncovered in 400 degree oven for 25 minutes.

Maybe I should give up entirely on trying to follow recipes? I don't seem to be very good at it.
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Forget, it's my birthday.

I wonder if I can make cream cheese frosting if I don't have confectioner's sugar.
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Most of the squash has been disbursed, but I still have one cousa. Note to self: is not the best place for cheesy goodness.,,10000001657242,00.html
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Someone brought a super delicious squash casserole to the family reunion last weekend. Let's see if I can produce something similar.

Added bonus: uses up bread. I wonder how it will behave with a molasses rye bread?
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Farmshare's over -- I've been eating a lot of spaghetti, chik'n patties and mock sausages. Mmmmm.

Leftover rice pudding

Combine plain leftover white rice with equal volume milk.
Add sugar, cinnamon, powdered ginger, cardamom, vanilla and nutmeg to taste.
Microwave 1 minute
Repeat from * until somewhat thickened.
Will thicken further as it cools.
mathhobbit: (octopus)
No posts in a while, partly because the season changed, partly because I already know how I want to cook things so I'm not desperately searching for recipes, and partly because my farm share is 2/3 what it was last year and sends me more "normal" food.

The carrot fruit ring can be made with 50% beets instead of carrots. I'm also substituting dried fruit for candied. Double batch today -- let's hope it turns out as well as the prototype.

Paneer is much easier to brown if it hasn't been frozen. (

I've made a lot of broth with water reserved from boiling greens. That makes my butternut squash soup very tasty (cut the cream cheese in half though):

Edit: The fruit bread suffers if I cut the sugar in half. Still food, but not as tasty.
mathhobbit: (octopus)
This stuff is tastier than canned spaghetti, but I might be done with fennel for the season.

Eggplant Fennel Sludge

Cube and salt:
2 med. eggplant
let drain.

Thinly slice:
1 large onion
4 bulbs fennel
2 cloves garlic

Sautee until onion clears and starts to brown (~20 min) in:
3T olive oil
1 t thyme
1/2 t red pepper flakes
ground black pepper

cook 5 minutes

large can tomatoes

Simmer 15 minutes or until eggplant goes soft.

1/2 c parmesan cheese
1/2 c bread crumbs

Sprinkle over top of sludge.
Bake uncovered for 30 minutes at 425.
mathhobbit: (octopus)
Jack cheese on oatmeal bread with fennel pesto and lox.

The lack of freezer space is making me desperate.

Edit: pesto and lox is redundant.
mathhobbit: (octopus)
So many beets. I don't have the right seasonings (and I'm not sure what creme fraiche is), but am going to try:

I was planning on improvising the seasoning anyway.


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