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Turnip Report
Aug. 29th, 2014 01:20 pmI'm taking a week off from my farmshare, which lets me catch up here!
Today's project is half a batch of Rose Hip Jelly. I've no hope of a beautiful, clear jam; I'll be happy if it's even tasty.
Before heading out to the beach, I used up everything but the carrots and turnips in an eggplant based spaghetti sauce. I think I didn't cook the eggplant enough, but freezing and thawing should help soften it. The arugula was very subtle -- I forgot it was an ingredient.
Farmshare Pasta Sauce
Sautee:
1/4 c olive oil
one large onion
2 cloves garlic
Add:
2 small Japanese eggplant, cubed
1 T dried basil
1 T dried oregano
1 T frozen parsley
1/2 t ground black pepper
Cook until translucent.
Add:
2 c frozen tomatoes
2 c frozen tomato paste
1/4 t red pepper flakes
Heat to a simmer, add:
1/2 bunch arugula, chopped
Cook until flavors blend. Add salt and red wine to taste.
Today's project is half a batch of Rose Hip Jelly. I've no hope of a beautiful, clear jam; I'll be happy if it's even tasty.
Before heading out to the beach, I used up everything but the carrots and turnips in an eggplant based spaghetti sauce. I think I didn't cook the eggplant enough, but freezing and thawing should help soften it. The arugula was very subtle -- I forgot it was an ingredient.
Farmshare Pasta Sauce
Sautee:
1/4 c olive oil
one large onion
2 cloves garlic
Add:
2 small Japanese eggplant, cubed
1 T dried basil
1 T dried oregano
1 T frozen parsley
1/2 t ground black pepper
Cook until translucent.
Add:
2 c frozen tomatoes
2 c frozen tomato paste
1/4 t red pepper flakes
Heat to a simmer, add:
1/2 bunch arugula, chopped
Cook until flavors blend. Add salt and red wine to taste.
