Wednesday, August 17, 2011

Week 9 Pick-Up

Our Market Day yogurt came today. We got a quart of blackberry and a quart of orange yogurt. The orange yogurt is interesting. It isn't smack you in the face orangy, but just a delicious hint of orange. I'm going to make frozen yogurt with it. Should be good.


Greens 1lb
Peppers 3 ea.
Squash 1.15 lbs
Cucumber 1.5 lbs
Tomatoes 4.5 lbs
Watermelon 1ea.
Mint .12 lbs
Perslaine .12 lbs


2 pint blueberries
3lbs of apricots

I've never been a fan of tomato soup, but if i've learned anything this summer it's don't judge a food by the way it comes out of a can. The flavor in these tomatoes is incredible, and i have 4.5 lbs of them, so I'm going to see if I can make a tomato soup that I like. Stay tuned for results.

Wednesday, August 10, 2011

Week 8 Pick-Up

Today was the season's first market day. That means we were able to order a one time delivery of a large selection of foods from farms around the area that we don't normally get. We chose chicken legs, chicken parts and two large containers of yogurt. Unfortunately a machine broke at the dairy farm, so we didn't get the yogurt today, but the chicken was incredible! More on that later, he's what we got this week...


cucumbers 1.75 lbs
tomatoes 1.9 lbs
squash 1.5 lbs
greens 1 lb
beets .75 lbs
perslane .4 lbs
eggplant 1.75 lbs
peepers 1.25 lbs
melons 1 each
basil .2 lbs


3lbs Apricots (these are the last of the apricots)
1 pint blueberries

These blueberries are insane. I don't know if I'll actually be able to cook anything with them because I just keep eating handfuls as I walk through the kitchen. I have my eye on these baby eggplants, I'm thinking something with a curry sauce.

Wednesday, August 3, 2011

Hot Time in the City!

I'm really behind on my blogging, but I've been cooking like mad! A couple weekends ago temperatures in New York soared past 100 degrees, so what did I do to keep cool? I baked!! Thank god for "free" central air.

Here are some pictures of things I've baked and cooked during and after the heat wave:

Cherry Claflouti

This is a really great way to use up tons of cherries! It's sort of a cross between a cake and a crepe. The batter is very eggy and stays moist. It's great for breakfast! I got this recipe from the Larousse Gastronomique, which calls for unpitted cherries. I did not do that because I think it's just rude to ask whoever is enjoying your food to watch out for their teeth and spit out the pits. There are tons of recipes out there, google it and find one you like. It's definitely worth it!

Corn Soup

This is my favorite recipe of the summer. I came up with it a couple years ago because I wanted a healthier, more refreshing alternative to corn chowder.

4 ears of corn
1 medium white or yellow onion diced
half of 1 small jalapeno finely diced, no seeds
1 medium bell pepper diced
1 large clove garlic
1 quart chicken stock
1 tsp smoked paprika

Sautee the onion and garlic in olive oil until translucent. Add the corn, jalapeno, bell pepper, smoked paprika and S&P and cook for about 5 minutes. Add the chicken stock and simmer for about 15-20 minutes, until it slightly reduces. You can either serve it as is, or put any portion you desire into a food processor or blender, puree and add it back to the soup. The more you puree the smoother your soup, so it's up to you. I prefer less blending and more chunks.

Any of the following garnishes are great with this: fat free greek yogurt, sour cream, chives, cilantro, fresh corn, fresh lime juice. You're only limited by your imagination.

French Macarons!

I have been on a personal mission to get these little guys perfect for a long time now. These are not yet perfect, but they are darn close. For this batch I used all farm share eggs, so maybe that has something to do with why they came out so good. The three fillings are cherry mascarpone, lemon curd and chocolate caramel. All were amazing.

Mu Shu Pork with Farm Share Cocktails

My favorite chinese dish is definitely Mu Shu. I love the pancakes and I love hoisin. I also love that I can easily make it myself. In this version I used the entire head of Napa Cabbage, it worked out perfect.

Also, along with dinner Greg and I made ourselves some cocktails. His is a Manhattan with fresh cherry sauce, and mine is a Rum drink with fresh apricot sauce. For the two sauces I, separately, just covered the fruit in water and added about 1/4 cup of sugar and stewed it for about 20 minutes, pureed them until smooth and then put them back on the stove to reduce to about half. These sauces are amazing. They're good on ice cream, as drink mixers, in vinaigrettes, basted on chicken or steak. Any pulpy fruit you have will work.

Week 7 Pick-Up

cucumbers 2.5 lbs
squash 2 lbs
greens 1 lb
eggplant 1 lb
peppers 3 each
Perslane 1/2 lbs
basil 1/3 lb
Watermelon/Melon 1 each
dandelion 1/3 lb
tomatillos .4 lbs
beans 2/3 lb
corn 2 each

Apricots 3 lbs
Plums 3 lbs

And of course, our Bi-Monthly eggs, butter and yogurt.

We definitely underestimated how much we were going to love this yogurt. Next year, we're getting the large container weekly.

Time to get jamming! Look at all this fruit! It's insane!....and delicious. There is definitely something to be said for food picked no more than a day before you eat it.