This Week's Eatwell Box - 11/30/2011

We've got more good stuff coming our way from Eatwell Farm.  This week's box features:

Hachiya Persimmons
Mandarins
Crocodile Spinach
Lettuce
Arugula
Raddichio
Leeks
Bok Choi
Florence Fennel
Dill
Collards

Great food as always this week.  Bok choi and Collards stir fry with chicken or shrimp sounds good to me.  Mandarin oranges for lunches or snacks along with the hachiya persimmons (they are the pointier looking persimmons - soft almost like custard when ready to eat).  The arugula, fennel, and raddichio will make great salads.  Dill is calling out for a bit of salmon and a side of spinach. Hmmm, maybe some cottage cheese dill bread from the Tassajara Cookbook.  Lots of good eats here.  Enjoy!

This Week's Eatwell Farm Box - Something to give Thanks for

So here's what's in the box this week: -

Fuyu Persimmons
Pomegranate
Broccoli, Cauliflower OR Romanesco
Spinach
Winter Squash
Celery
Diane Sweet Potatoes
Rosemary & Thyme Bunch
Leeks
Apples
Tokyo Turnips
Mixed Baby Lettuce
Red Russian Kale
*Lemon Salt Sample

What great stuff!  Sweet potatoes, winter squash and turnips with lemon salt,  a drizzle of honey, balsamic vinegar and olive oil and a sprinkle of fresh herbs(rosemary, thyme) then baked in the oven until tender.  The broccoli will make a tasty gratin.  Leeks, celery, spinach and kale - add some carrots, potatoes, diced cooked chicken and chicken broth for a hearty soup.  Serve the soup with a fresh salad and some bread for a complete meal.  Use the apples in a crisp and make salad dressing with the pomegranate seeds.  So many good things in the box, this time of year!

Rainy day - time for soup!

Alright so, it's always time for soup in my book, except for the warmest summer days.  In an attempt to use up all the squash(2 small red kuris and 2 small delicatas) and greens(cabbage and collards), I put together a big pot of lamb stew.  It's perking away on the stove right now with a nice big lamb shank in it thanks to Sierra Farms in Oroville, CA.  Mel Thompson provides the most flavorful lamb at a great price, cut and wrapped half or whole lambs at $7 lb.  The taste of this lamb is exceptional. 

We had a small rack of lamb last night for dinner with baked sweet potatoes and steamed romanesco.  The lamb was just terrific.  Just can't say enough about Mel's product.  Oh, and the romanesco (fractal broccoli/cauliflower) was good too.  I would've posted a picture, but we were too busy eating to take one. 

Soul Food Farm Visit Today!

We took a ride out to Vacaville today to visit Soul Food Farm.  They provide us with great pasture raised meat chickens for our dinners and great chicken broth for soups.  We feasted with several other CSA participants on homemade chicken soup, bread and cheese.  It was great to get out and walk around the farm among all the chickens, some fenced and some roaming freely, all  enjoying their day.  It was also good to see so many children at the farm.  Eric (farm owner) gave tractor rides and Alexis (farm owner) treated us to a wonderful meal topped off with berry pie and whipped cream.  Here's a picture of the bread and cheese we contributed to a great day.  Many thanks and a great time visiting with other CSA members, too.

Aunt Lillian's Apple Cake

Today, I am baking Aunt Lillian's Apple Cake from the book "Inside the Jewish Bakery" by Ginsberg and Berg.  The cake uses eggs and baking powder as the primary leavening.  There's no butter in this cake - vegetable oil serves as the fat.  The batter is made and then placed in alternate layers with cinnamon and sugared diced (1 inch) apples.  I'll post a picture soon, once it's out of the oven and cooled.  Presenting (ta-da!) the cake-

Seedy Whole Wheaty Sourdough Bread

Two days ago, plus yesterday and today to make 2 loaves of seeded whole wheat sourdough bread - I found the recipe on http://www.freshloaf.com and boy, is it good bread!  Worth the wait and then some.
Here are some pictures of the loaves and a close up of the crumb the bread has.  This hearty bread will be great toasted with some melted cheese on top and a nice bowl of soup. This week the soup is Red Kuri Squash and Fennel soup - recipe at http://www.eatwell.com  Thanks, Eatwell Farm, for a delicious soup to go with this bread.

This Week's Eatwell Box - 11/16/2011

This week we will be treated to the following items in our box of Eatwell Farm goodies:

Fuyu Persimmons
Pomegranate
Green Cabbage
Broccoli, Cauliflower OR Romanesco
Green Onions
Spinach
Collard Greens
Italian Parsley
Arugula
Hot Peppers
Delicata Squash
Red Kuri OR Festival Squash
Eggplant (Bonus Item)

Those persimmons will sure be good for lunches or maybe an arugula and persimmon salad?  Eggplant will be roasted and made into baba ganoush served with some homemade whole wheat crackers on the side.  Broccoli, Cauliflower or Romanesco will make a gratin.  Green onions, collards and spinach would make a good filling for ravioli.  Cabbage and squash would go well with a lamb shank and some beans in a hearty soup along with carrot and celery.  Hot peppers in some bread along with jack cheese would make great soup bread.  Pomegrate would make up a good salad dressing for the arugula and persimmon salad.  And of course the parsley will add to lamb soup flavor and can be dried for later use.  This box is just overflowing with good things!