Another year with our Brookfield Farm CSA, and though this blog mostly took a hiatus for a while, I'm inspired by the new season to start posting, and what better way to encourage that than a weekly project?
This year's challenge: Market Basket.
Market Basket is our town's cheapest supermarket. It is always packed. There is a skill to pushing one's cart through the aisles around pallets of cereal being unloaded (they restock the aisles during store hours), people with their eyes glazed over finding the cheapest jar of peanut butter and figuring out whether their coupon for another brand makes that a better deal, kids wailing that they can't have the bananas from their styrofoam tray RIGHT NOW, and so on. The parking lot has people circling around looking for a parking space. Inside you can often find people loading up their cart with 25 lbs of tripe and chicken feet, and people who obviously work for restaurants buying a cart piled high with 25 lb sacks of rice, because their rice is cheaper than the restaurant supply catalog rice, if I surmise correctly. They sprinkle the floors with sawdust so when stuff inevitably spills it does not make a wet slippery mess.
I love this place! In some ways it is the complete opposite of where one might *think* a picky foodie consumer might shop for their remaining groceries, but to me it makes far more sense than some supposed foodie mecca of expensive, fancy, hippie-packaged goods where you can spend your entire paycheck in one visit. (And when I do get those hippie-packaged goods at Market Basket, I usually win on price by a fair margin, too!) And while it is a "big box" supermarket, the grocery business outside of a few national chains is mostly at a more regional level - and of all the regional chains in our area, apparently Market Basket is the smallest.
Anyway, it always seems to me like my groceries at Market Basket cost half as much as they would at another store, or maybe 75% at most. Rarely is something I buy the same price at Market Basket as at other chains. The produce is generally fresh and high quality, and with the diverse population of Somerville we've got quite an assortment - fresh turmeric root, Thai chilies, fiddleheads... But I don't buy that much of my produce there, only things that are organic (where the variety is not that huge, but they've got me covered for bananas, apples when it's not fall/winter in New England, and broccoli), citrus, on the lower-in-pesticides list, or foraged like the fiddleheads.
But I'm curious how the CSA stacks up against Market Basket. I will a little bit of benefit of the "yuppie" food to the CSA - if Market Basket has an item in both organic-and non-organic I will price it as the organic version.
1 bag washed spinach (Olivia's organics baby spinach, $2.50/box about the same size, on sale)
1 head romaine lettuce (organic, $2.99 for several hearts, but about the same weight)
1 head red leaf lettuce (organic, $2.49)
1 small bunch arugula (organic, $2.50/box, only available in larger box, so call this $1.25 worth)
1 bag mixed braising greens (spring mix, Olivia's organics, $2.50/box about the same size, on sale)
1 large bunch komatsuna (I've never seen komatsuna at Market Basket. Call it $2.50/bunch, too, like the other organic greens including kale and collards.)
1 bunch radishes (non organic, $0.69, on sale)
So, that totals $17.42.
Our share this year is $540 for 24 delivery weeks, so the weekly cost is $22.50. So far, Market Basket is ahead -- but so was the farmer's market, back in 2010.
Showing posts with label CSA. Show all posts
Showing posts with label CSA. Show all posts
Wednesday, June 13, 2012
Monday, January 31, 2011
Rutabaga salad
I may just be the poster child for liking just about any vegetable just about any way, but I found another simple easy root vegetable preparation for our winter root vegetable bounty the other day. I wanted to get out of the mashed rutabaga rut, even though I love them that way.
If mashing them like potatoes worked, I decided to see if boiling them like potatoes worked too. One of our potato salad standbys in this house is just to boil potatoes, then toss the potato cubes with olive oil and salt, and we also do something similar with celeriac, garlic, lemon juice, and olive oil. (and salt of course. Maybe I should title this post "fat and salt" too.) Before boiling, I peeled and cubed the rutabaga, then boiled long enough to be tender but not falling apart, tossed with a little bit of vinegar, olive oil, and salt.
Rutabaga salad
2 lb rutabaga, peeled and cubed
1 tsp dill seed
1-2 tbsp olive oil
about 1/2 tsp salt, to taste
1-2 tsp red wine vinegar
Boil rutabagas in salted water with dill seed until tender (15 or 20 minutes worked for us.) Drain, then toss with olive oil, salt, and vinegar and serve. Can be served room temperature as a salad to accompany sandwiches, or warm to accompany other warm food.
If mashing them like potatoes worked, I decided to see if boiling them like potatoes worked too. One of our potato salad standbys in this house is just to boil potatoes, then toss the potato cubes with olive oil and salt, and we also do something similar with celeriac, garlic, lemon juice, and olive oil. (and salt of course. Maybe I should title this post "fat and salt" too.) Before boiling, I peeled and cubed the rutabaga, then boiled long enough to be tender but not falling apart, tossed with a little bit of vinegar, olive oil, and salt.
Rutabaga salad
2 lb rutabaga, peeled and cubed
1 tsp dill seed
1-2 tbsp olive oil
about 1/2 tsp salt, to taste
1-2 tsp red wine vinegar
Boil rutabagas in salted water with dill seed until tender (15 or 20 minutes worked for us.) Drain, then toss with olive oil, salt, and vinegar and serve. Can be served room temperature as a salad to accompany sandwiches, or warm to accompany other warm food.
Thursday, January 27, 2011
spicy italian sausage
In yesterday's post I mentioned that I usually love the creative inspiration of cooking whatever I found in the box or in the fridge, and that, not the cost savings, is one of the main reasons I like to participate in our CSA.
Our meat CSA usually doesn't quite work that way - in a "best of both worlds" arrangement I get to pick and choose my meat from a larger CSA assortment of over 25 lbs of frozen meat. So I get the "ooh, yay, there's a brisket!" moments and still get to plan what meats inspire me, at least a little bit. But the last meat delivery, I got without personally going to choose things - the friend who I share the distribution asked me for some guidance and then dropped off the meat at my front door. Mostly a big favor (thanks, Megan!) but in this case, landed me with a package of hot Italian sausage - our least favorite of the sausage varieties, although I did say "I'll take some sausage, since that makes a quick easy meal."
My standby meal is to just bake the sausages with potatoes and eat them, but the spicy ones are too spicy for me to want to eat forkfuls of. (Plus, too spicy for a certain little girl to be willing to eat at all.) I'm pleased with how I've wound up using it as in ingredient so far, though.
Step 1: I cooked the sausages plain in a covered cast iron frying pan on medium-low heat. (This gets the skins nicely browned and crispy but by covering the pan, contains enough heat that they cook through, if you do it patiently.) This makes fully cooked sausage ready to add to whatever you want.
The first one was sliced into a quart of potato leek and arugula soup that I had previously frozen - small bits of sausage added plenty of protein, and the seasoning was subtle.
The second one went into some very quick burritos. Yes, they were supposed to be "Italian" but mostly they are just the right level of spicy to read as a spicy Mexian sausage if one isn't shooting for authentic - chopped into cubes, reheated with leftover cooked squash and some garlic, and put into some flour tortillas with cheese melted on them along with salsa and Greek yogurt-as-sour-cream.
The third one will probably get sliced onto a pair of sandwiches, maybe with roasted red pepper and sauteed onion if I am feeling inspired.
Our meat CSA usually doesn't quite work that way - in a "best of both worlds" arrangement I get to pick and choose my meat from a larger CSA assortment of over 25 lbs of frozen meat. So I get the "ooh, yay, there's a brisket!" moments and still get to plan what meats inspire me, at least a little bit. But the last meat delivery, I got without personally going to choose things - the friend who I share the distribution asked me for some guidance and then dropped off the meat at my front door. Mostly a big favor (thanks, Megan!) but in this case, landed me with a package of hot Italian sausage - our least favorite of the sausage varieties, although I did say "I'll take some sausage, since that makes a quick easy meal."
My standby meal is to just bake the sausages with potatoes and eat them, but the spicy ones are too spicy for me to want to eat forkfuls of. (Plus, too spicy for a certain little girl to be willing to eat at all.) I'm pleased with how I've wound up using it as in ingredient so far, though.
Step 1: I cooked the sausages plain in a covered cast iron frying pan on medium-low heat. (This gets the skins nicely browned and crispy but by covering the pan, contains enough heat that they cook through, if you do it patiently.) This makes fully cooked sausage ready to add to whatever you want.
The first one was sliced into a quart of potato leek and arugula soup that I had previously frozen - small bits of sausage added plenty of protein, and the seasoning was subtle.
The second one went into some very quick burritos. Yes, they were supposed to be "Italian" but mostly they are just the right level of spicy to read as a spicy Mexian sausage if one isn't shooting for authentic - chopped into cubes, reheated with leftover cooked squash and some garlic, and put into some flour tortillas with cheese melted on them along with salsa and Greek yogurt-as-sour-cream.
The third one will probably get sliced onto a pair of sandwiches, maybe with roasted red pepper and sauteed onion if I am feeling inspired.
Wednesday, January 26, 2011
market analysis: summing it all up
Happy New Year! It's winter, and we're well into our winter farmshare, and I ran out of steam for this project, but I didn't lose the data. So here concludes the summing of the market analysis for 2010.
November 11, Week 22
1 bunch kale - $2.50
1 stalk brussels sprouts - $2.50
1 huge bunch celery $2
2 leeks, $1 ea, $2
1 lb 4 oz purple cabbage, $2/lb $2.50
1 lb 13 oz beets, $2/lb, $3.62
1 lb 12 oz carrotsm $1/lb $1.75
5 lb 10 oz butternut squash, $1.80/lb, $10.12
2 watermelon radishes, $2/lb, 13 oz $1.62
Total : $28.61
November 17, the last double share (intended for weeks 23+24)
Pie Pumpkin 4lbs $6
Butternut Squash 2.75 lbs $4.12
Parsnips 2lb $4.00
Carrots 2.5 lbs $2.50
Celeriac 1lb (this was $5/lb at the farmer's market!) $5
Turnups 2.25lbs $4.50
Beets 2lbs $4
Sweet potatoes 3lbs (2 of it in one potato!!!), $1.50/lb, $4.50
Onions .75 lb, $1/lb, $.75
Garlic .25lb, $8/lb $2
Potatoes, white 2.5lbs, $1/lb, $2.50
1 stalk brussel sprouts, $2.50
2 leeks 1.25 lbs, $2
1 bunch kale $2.50
1 bunch collards $2.50
Cabbage 1 lg head (>5lbs) $5
Total : $54.37, or $27.18 per week
The final savings for the season comes out to just over $170 - we paid $510 for the season, and if we'd gone to the farmer's market each week armed with this shopping list we would have spend around $680 instead.
In reality, we wouldn't have *actually* done that - for one thing, these precise items weren't all available at the same market every single week. Sometimes we were getting something for weeks at the farmshare that I could not find at any local market that week. Sometimes prices were crazy, e.g. the $5 celeriac at the end of the market, and I would have done without. Sometimes the farm gave us a huge amount of something that we managed to use but that would not have been on my shopping list for the week. And often if I'd bought a particularly large amount of vegetables the week before and could take a break for a week and buy less, I probably would have opted to do that. But if you really are going to buy a giant quantity of vegetables every week for 24 weeks, and want those vegetables to be local and seasonal, the CSA offers a pretty clear savings.
Later, I'll talk a bit more about other benefits we've found to having a CSA, and hopefully get some posts up here that aren't about the market analysis project now that it's actually finished.
November 11, Week 22
1 bunch kale - $2.50
1 stalk brussels sprouts - $2.50
1 huge bunch celery $2
2 leeks, $1 ea, $2
1 lb 4 oz purple cabbage, $2/lb $2.50
1 lb 13 oz beets, $2/lb, $3.62
1 lb 12 oz carrotsm $1/lb $1.75
5 lb 10 oz butternut squash, $1.80/lb, $10.12
2 watermelon radishes, $2/lb, 13 oz $1.62
Total : $28.61
November 17, the last double share (intended for weeks 23+24)
Pie Pumpkin 4lbs $6
Butternut Squash 2.75 lbs $4.12
Parsnips 2lb $4.00
Carrots 2.5 lbs $2.50
Celeriac 1lb (this was $5/lb at the farmer's market!) $5
Turnups 2.25lbs $4.50
Beets 2lbs $4
Sweet potatoes 3lbs (2 of it in one potato!!!), $1.50/lb, $4.50
Onions .75 lb, $1/lb, $.75
Garlic .25lb, $8/lb $2
Potatoes, white 2.5lbs, $1/lb, $2.50
1 stalk brussel sprouts, $2.50
2 leeks 1.25 lbs, $2
1 bunch kale $2.50
1 bunch collards $2.50
Cabbage 1 lg head (>5lbs) $5
Total : $54.37, or $27.18 per week
The final savings for the season comes out to just over $170 - we paid $510 for the season, and if we'd gone to the farmer's market each week armed with this shopping list we would have spend around $680 instead.
In reality, we wouldn't have *actually* done that - for one thing, these precise items weren't all available at the same market every single week. Sometimes we were getting something for weeks at the farmshare that I could not find at any local market that week. Sometimes prices were crazy, e.g. the $5 celeriac at the end of the market, and I would have done without. Sometimes the farm gave us a huge amount of something that we managed to use but that would not have been on my shopping list for the week. And often if I'd bought a particularly large amount of vegetables the week before and could take a break for a week and buy less, I probably would have opted to do that. But if you really are going to buy a giant quantity of vegetables every week for 24 weeks, and want those vegetables to be local and seasonal, the CSA offers a pretty clear savings.
Later, I'll talk a bit more about other benefits we've found to having a CSA, and hopefully get some posts up here that aren't about the market analysis project now that it's actually finished.
Friday, November 5, 2010
Market Analysis - Catching up through week 21
Yesterday we picked up Week 21 of the farmshare. Our CSA runs all the way through the week before Thanksgiving, when we get a "double share" so they don't have to make a delivery during Thanksgiving week and people can plan their harvest meals a bit further in advance.
Here's a rundown of many weeks of vegetables since the little guy was born.
The weights and amounts of vegetables are real. The prices are largely based on interpolation between a few farmers' markets visits, a few good guesses on things I didn't run across at the market on the weeks I went, etc. We have managed to get (and either eat, or store) our vegetables each week, but I have not been religiously going to the farmers market somehow...
9/30 - week 16
1 bunch toscano kale - $2.50/bunch
bagged lettuce mix - $4/bag
1 bunch arugula - $2.50/bunch
3 lb 2 oz potatoes - $2/lb $6.25
1 bunch celery, 1lb 1oz - $2/bunch - $2
11oz broccoli - $3/lb - $2
3 lb 10 oz carnival squash - $1.80/lb - $6.50
2 leeks - $1/ea - $2
1 lb daikon - $1.50
1 lb tomato - $2.50
3hot peppers - $0.75
Total: $32.50
10/7 – week 17
bunch of kale - $2.50
bunch of baby bok choy - $1.50/ba
bagged lettuce - $4
2 lbs potatoes - $2/lb - $4
.25lb red onion - $1/lb - $0.25
.25lb garlic - $8/lb - $2
1.5lb carrots - $1/lb - $1.50
3lbs buttercup squash - $1.80/lb - $5.40
1lb eggplants - $1.50/lb - $1.50
total: $22.65
10/14 – week 18
1 bunch dino kale - $2.50
1 bag salad greens - $4
1 bag spinach $2.50
2 lb 1 oz delicata squash (3) - $1.80/lb - $3.70
1 lb 3 oz green peppers (6) - $3/lb - $3.56
3 lb 9 oz cauliflower - $2.50/lb - $8.90
12 oz broccoli - $3/lb - $2.25
1 lb turnip - $2/lb - $2
2 leeks - $1/ea - $2
1 lb 5 oz celery (1 bu) - $2
2 lb 5 oz carrots - $1/lb - $2.13
Total: $35.54
10/21 - Week 19
1 lb 5 oz cauiflower - $2.50/lb - $3.28
3 green peppers (1 lb) -$3
1 bunch kale - $2.50
1 head escarole - $2.50
15oz beets - $2/lb - $1.87
6 oz turnip - $2/lb - $0.75
4 lb 3 oz squash – Japanese pumpkin - $1.80/lb - $7.50
3lb cabbage - $1/lb - $3
5 oz garlic - $8/lb - $2.50
2 lb 13 oz potatoes - $2/lb - $5.60
Total: $32.50
10/28 – Week 20
14 oz broccoli - $3/lb - $2.62
2lb celery - $2/bu - $2
1 bunch arugula - $2.50
1 bunch collards - $2.50
2 leeks - $1/ea - $2
2lb 6oz sweet potato - $2.60/lb - $6.17
1 lb 12 oz rutabaga - $2/lb - 3.50
4 lb 6 oz pie pumpkin - $1.80/lb - $6.56
1 lb 10 oz carrots - $1/lb - $1.62
Total: $29.47
11/4 – Week 21
1 lb 14 oz giant brussel sprouts (more than 2 pint containers, but these were weird sized) - $3/pint - $6
1 lb 5 oz celeriac - $2/lb - $2.62
1 bunch red kale - $2.50
14 oz daikon radish - $2/lb - 1.75
10 oz beets - $2/lb - $1.25
2 lb delicata squash - $1.80/lb - $3.60
7 oz red onion - $1/lb - $0.50
10 oz garlic - $8/lb - $5
3 lb 4 oz potatoes $3.25
Total: $26.47
The resulting savings has just crossed the $150 mark this week!
And the resulting plots -
Here's a rundown of many weeks of vegetables since the little guy was born.
The weights and amounts of vegetables are real. The prices are largely based on interpolation between a few farmers' markets visits, a few good guesses on things I didn't run across at the market on the weeks I went, etc. We have managed to get (and either eat, or store) our vegetables each week, but I have not been religiously going to the farmers market somehow...
9/30 - week 16
1 bunch toscano kale - $2.50/bunch
bagged lettuce mix - $4/bag
1 bunch arugula - $2.50/bunch
3 lb 2 oz potatoes - $2/lb $6.25
1 bunch celery, 1lb 1oz - $2/bunch - $2
11oz broccoli - $3/lb - $2
3 lb 10 oz carnival squash - $1.80/lb - $6.50
2 leeks - $1/ea - $2
1 lb daikon - $1.50
1 lb tomato - $2.50
3hot peppers - $0.75
Total: $32.50
10/7 – week 17
bunch of kale - $2.50
bunch of baby bok choy - $1.50/ba
bagged lettuce - $4
2 lbs potatoes - $2/lb - $4
.25lb red onion - $1/lb - $0.25
.25lb garlic - $8/lb - $2
1.5lb carrots - $1/lb - $1.50
3lbs buttercup squash - $1.80/lb - $5.40
1lb eggplants - $1.50/lb - $1.50
total: $22.65
10/14 – week 18
1 bunch dino kale - $2.50
1 bag salad greens - $4
1 bag spinach $2.50
2 lb 1 oz delicata squash (3) - $1.80/lb - $3.70
1 lb 3 oz green peppers (6) - $3/lb - $3.56
3 lb 9 oz cauliflower - $2.50/lb - $8.90
12 oz broccoli - $3/lb - $2.25
1 lb turnip - $2/lb - $2
2 leeks - $1/ea - $2
1 lb 5 oz celery (1 bu) - $2
2 lb 5 oz carrots - $1/lb - $2.13
Total: $35.54
10/21 - Week 19
1 lb 5 oz cauiflower - $2.50/lb - $3.28
3 green peppers (1 lb) -$3
1 bunch kale - $2.50
1 head escarole - $2.50
15oz beets - $2/lb - $1.87
6 oz turnip - $2/lb - $0.75
4 lb 3 oz squash – Japanese pumpkin - $1.80/lb - $7.50
3lb cabbage - $1/lb - $3
5 oz garlic - $8/lb - $2.50
2 lb 13 oz potatoes - $2/lb - $5.60
Total: $32.50
10/28 – Week 20
14 oz broccoli - $3/lb - $2.62
2lb celery - $2/bu - $2
1 bunch arugula - $2.50
1 bunch collards - $2.50
2 leeks - $1/ea - $2
2lb 6oz sweet potato - $2.60/lb - $6.17
1 lb 12 oz rutabaga - $2/lb - 3.50
4 lb 6 oz pie pumpkin - $1.80/lb - $6.56
1 lb 10 oz carrots - $1/lb - $1.62
Total: $29.47
11/4 – Week 21
1 lb 14 oz giant brussel sprouts (more than 2 pint containers, but these were weird sized) - $3/pint - $6
1 lb 5 oz celeriac - $2/lb - $2.62
1 bunch red kale - $2.50
14 oz daikon radish - $2/lb - 1.75
10 oz beets - $2/lb - $1.25
2 lb delicata squash - $1.80/lb - $3.60
7 oz red onion - $1/lb - $0.50
10 oz garlic - $8/lb - $5
3 lb 4 oz potatoes $3.25
Total: $26.47
The resulting savings has just crossed the $150 mark this week!
And the resulting plots -
Tuesday, September 28, 2010
Market Analysis : Week 15
Week 15, September 23
Still more cooking and storing than blogging. But no throwing away of things that have gone bad, so these savings are real, at least, assuming I'd be buying this much food at the farmers' market, not letting my inner cheapskate talk me into buying some cheaper, less local option at the grocery store in-season, and so on.
While I've been fairly busy and tired for elaborate food projects (or for posting and photographing things for that matter), simple things are still a fine way to eat farmshare food. We steam many of the greens that arrive in the box and save them for later, when we'll be missing the freshest food in the winter. Last night we ate dinner consisting of leftovers plus freshly steamed broccoli. The most complicated leftover was a bread salad in which many farmshare vegetables, particularly tomatoes, were chopped up and tossed in a dressing of vinegar, olive oil, and tomato juice. I suppose the beet tzatziki (shredded boiled beets, yogurt, garlic, lemon juice, and dill) was about as complicated, but I've made it so many times that it doesn't feel that way. We also ate boiled farm potatoes that were cooked a few days ago.
1 bunch kale: $2.50
1 bunch parsley: $2
2 lb 13 oz tomatoes: $7
10 oz broccoli : $1.87
1 bunch bok choi (a variety with darker leaves): $3.50
14 oz fall turnip : $1.75
1.25 lb acorn squash: $1.25
1/2lb bell pepper : $1.50
2 hot peppers: $0.50
3.25lb potatoes : $9.75
1 lb red onion: $2
Total: $33.62
Still more cooking and storing than blogging. But no throwing away of things that have gone bad, so these savings are real, at least, assuming I'd be buying this much food at the farmers' market, not letting my inner cheapskate talk me into buying some cheaper, less local option at the grocery store in-season, and so on.
While I've been fairly busy and tired for elaborate food projects (or for posting and photographing things for that matter), simple things are still a fine way to eat farmshare food. We steam many of the greens that arrive in the box and save them for later, when we'll be missing the freshest food in the winter. Last night we ate dinner consisting of leftovers plus freshly steamed broccoli. The most complicated leftover was a bread salad in which many farmshare vegetables, particularly tomatoes, were chopped up and tossed in a dressing of vinegar, olive oil, and tomato juice. I suppose the beet tzatziki (shredded boiled beets, yogurt, garlic, lemon juice, and dill) was about as complicated, but I've made it so many times that it doesn't feel that way. We also ate boiled farm potatoes that were cooked a few days ago.
1 bunch kale: $2.50
1 bunch parsley: $2
2 lb 13 oz tomatoes: $7
10 oz broccoli : $1.87
1 bunch bok choi (a variety with darker leaves): $3.50
14 oz fall turnip : $1.75
1.25 lb acorn squash: $1.25
1/2lb bell pepper : $1.50
2 hot peppers: $0.50
3.25lb potatoes : $9.75
1 lb red onion: $2
Total: $33.62
Monday, September 20, 2010
Market Analysis: Week 14
Week 14, September 16
4 lb Acorn Squash (2 squashes): $1/lb, $4
4 lb Tomatoes (about a dozen tomatoes, orange and red): $2.5/lb, $10
Hot Peppers: 4 hot peppers, 25c ea, $1
1.5lb Peppers (1 orange, 2 red, 1 green): $3/lb, $4.50
3 Leeks: $3
1 Head lettuce: $2.50
1 bunch chard : $2.50
1 bunch Hon Tsai Tai: (an Asian green with edible stems and flowers): $3
Dill: $2 / bunch
Total: $32.50
4 lb Acorn Squash (2 squashes): $1/lb, $4
4 lb Tomatoes (about a dozen tomatoes, orange and red): $2.5/lb, $10
Hot Peppers: 4 hot peppers, 25c ea, $1
1.5lb Peppers (1 orange, 2 red, 1 green): $3/lb, $4.50
3 Leeks: $3
1 Head lettuce: $2.50
1 bunch chard : $2.50
1 bunch Hon Tsai Tai: (an Asian green with edible stems and flowers): $3
Dill: $2 / bunch
Total: $32.50
Saturday, September 4, 2010
Market Analysis : Week 12 & 13
My farmshare ate my blogging the past few weeks - but I'm still here, cooking my way through the late summer bounty and then some. (Why no, it's not almost fall, and it wasn't 55F this morning, and I'm not in denial.) So we'll catch up on 2 weeks at once.
Week 12's share, September 1:
Sweet Corn: 6 ears plus bonus baby corn again. 50c/ear - $3
2.5 lbs Spaghetti Squash: $2.50
1 lb Carrots: $2
1 lb 9 oz Cucumbers: $3
Red Peppers: 50c
2 Leeks: $2
1 Kohlrabi: 50c
2lb 10oz Tomatoes: $6.50
2 Jalapeno Peppers: 25c ea, $0.50
1 head of red "Magenta" lettuce: $2.50
1 large bunch Bok Choy: $2.50
1 bunch Cilantro: $2
1 bunch Dill: $2
Total: $29.50
Week 13's share, September 9:
4 lbs 6 oz tomatoes : $11
2 Jalapeno peppers : 25c ea, $0.50
1 head of lettuce: $2.50
1 bunch basil: $2
1 lb 11oz cucumbers: $3.37
3 bell peppers (14 oz): $2.60
4 red onions (10 oz): $1.25
2 lb 4 oz potatoes: $6.75
6 ears corn: $3
Total: $32.97
Savings at the end of this week is up past $75!
In addition to all this (forgetting I'd probably get *plenty* of corn and tomatoes in the regular share) I ordered extra tomatoes at $1.50 a lb and corn at $3/a dozen and basil at $3/a lb. I made sauce with the tomatoes (and plenty of the ones from the share), pesto with the basil, and froze the corn - half as frozen cooked kernels and half in a creamy corn soup. It's all finally in the freezer, and I've still got roasted jalapenos to cook with the rest of the tomatoes into some salsa to freeze.
Week 12's share, September 1:
Sweet Corn: 6 ears plus bonus baby corn again. 50c/ear - $3
2.5 lbs Spaghetti Squash: $2.50
1 lb Carrots: $2
1 lb 9 oz Cucumbers: $3
Red Peppers: 50c
2 Leeks: $2
1 Kohlrabi: 50c
2lb 10oz Tomatoes: $6.50
2 Jalapeno Peppers: 25c ea, $0.50
1 head of red "Magenta" lettuce: $2.50
1 large bunch Bok Choy: $2.50
1 bunch Cilantro: $2
1 bunch Dill: $2
Total: $29.50
Week 13's share, September 9:
4 lbs 6 oz tomatoes : $11
2 Jalapeno peppers : 25c ea, $0.50
1 head of lettuce: $2.50
1 bunch basil: $2
1 lb 11oz cucumbers: $3.37
3 bell peppers (14 oz): $2.60
4 red onions (10 oz): $1.25
2 lb 4 oz potatoes: $6.75
6 ears corn: $3
Total: $32.97
Savings at the end of this week is up past $75!
In addition to all this (forgetting I'd probably get *plenty* of corn and tomatoes in the regular share) I ordered extra tomatoes at $1.50 a lb and corn at $3/a dozen and basil at $3/a lb. I made sauce with the tomatoes (and plenty of the ones from the share), pesto with the basil, and froze the corn - half as frozen cooked kernels and half in a creamy corn soup. It's all finally in the freezer, and I've still got roasted jalapenos to cook with the rest of the tomatoes into some salsa to freeze.
Monday, August 30, 2010
Would you like a salad with that?
Yesterday I steamed my arugula, since a 2nd bunch had arrived in the farmshare before we finished the first. I'm not sure what I'll do with it, but now it won't wilt and spoil before I get there. I'm thinking pureed into some kind of chilled soup, maybe with potato and a little fruit for sweetness.
That still left a rather full salad drawer. But today was my annual day of forgetting to wear sunblock while spending several hours in midday sun. It was probably even in the bag we brought to the pool, but somehow that didn't help my sun exposure much. So by dinner time I had that slightly sleepy feeling I get from sun exposure, and I did not require any convincing at all when the youngest family member voted for pizza.
But those greens in the drawer! Could I neglect them for yet another day? While waiting for the pizza I got a plentiful bunch of greens into the salad spinner and placed them in two of our bowl-shaped plates, chopped up a small orange tomato into half-wedges and sprinkled them on top of each plate, and sliced one of the plentiful cucumbers onto the salad plates as well. Last came slices of goat cheese from the farmers' market, and some vinaigrette dressing with basil. (Picky eater's version: some lettuce and some cucumber slices, undressed.) The salad, in a dinner-sized plate, wasn't really a side, but the meal felt more substantial accompanied by some pizza.
So remember to ask yourself, even if it's takeout - would you like a salad with that?
That still left a rather full salad drawer. But today was my annual day of forgetting to wear sunblock while spending several hours in midday sun. It was probably even in the bag we brought to the pool, but somehow that didn't help my sun exposure much. So by dinner time I had that slightly sleepy feeling I get from sun exposure, and I did not require any convincing at all when the youngest family member voted for pizza.
But those greens in the drawer! Could I neglect them for yet another day? While waiting for the pizza I got a plentiful bunch of greens into the salad spinner and placed them in two of our bowl-shaped plates, chopped up a small orange tomato into half-wedges and sprinkled them on top of each plate, and sliced one of the plentiful cucumbers onto the salad plates as well. Last came slices of goat cheese from the farmers' market, and some vinaigrette dressing with basil. (Picky eater's version: some lettuce and some cucumber slices, undressed.) The salad, in a dinner-sized plate, wasn't really a side, but the meal felt more substantial accompanied by some pizza.
So remember to ask yourself, even if it's takeout - would you like a salad with that?
Saturday, August 28, 2010
Market Analysis: week 11
Today's farmshare came in a large box and was good and heavy. Here's a picture of the haul:
And the rundown of the contents and the farmer's market prices:
Sweet Corn: 6 ears, $3
Yellow-flesh Watermelon: 8 lbs? more? Call it $6.
Carrots: 14 oz : $1
Cucumbers: 3lbs 1 oz $4.50
Yellow Squash: 1 lb, $2
Onions: 1 medium onion, 0.50c
Tomatoes: mix of heirloom and regular, 1 lb 10oz : $4.87
red "Magenta" lettuce : 1 head, $2.50
arugula : 1 bunch, $2.50
Red Kale: 1 bunch, $2.50
Basil: 1 bunch, $2
Cilantro: 1 bunch, $2
Total: $33.37
And the savings vs buying this stuff individually at the farmer's market:
Not included on the list, several of our ears of corn had a fun bonus this week. (No, I don't meant the corn worms.) They'd grown with an extra "twin" ear of corn attached, which separated from the ear before peeling and was much tinier - and as I suspected, basically the same thing the baby corn you get in your takeout stirfied noodles. It would be quite a pain to harvest enough for an actual stirfry, but we cooked 3 in a bit of boiling water and then snacked on them.
And the rundown of the contents and the farmer's market prices:
Sweet Corn: 6 ears, $3
Yellow-flesh Watermelon: 8 lbs? more? Call it $6.
Carrots: 14 oz : $1
Cucumbers: 3lbs 1 oz $4.50
Yellow Squash: 1 lb, $2
Onions: 1 medium onion, 0.50c
Tomatoes: mix of heirloom and regular, 1 lb 10oz : $4.87
red "Magenta" lettuce : 1 head, $2.50
arugula : 1 bunch, $2.50
Red Kale: 1 bunch, $2.50
Basil: 1 bunch, $2
Cilantro: 1 bunch, $2
Total: $33.37
And the savings vs buying this stuff individually at the farmer's market:
Not included on the list, several of our ears of corn had a fun bonus this week. (No, I don't meant the corn worms.) They'd grown with an extra "twin" ear of corn attached, which separated from the ear before peeling and was much tinier - and as I suspected, basically the same thing the baby corn you get in your takeout stirfied noodles. It would be quite a pain to harvest enough for an actual stirfry, but we cooked 3 in a bit of boiling water and then snacked on them.
Thursday, August 19, 2010
Market Analysis: Week 10
This week's box (I know, it all looks like lettuce and chard, but there's actually plenty of other stuff in there...)
Sweet Corn: 7 ears, 50c/ear : $3.50
Canteloupe : 4 lb, 12 oz : $3.80
Carrots: 10oz, $1
Cucumbers: 1 lb, 15 oz : $3.87
Yellow Squash: 1 lb, 6 oz : $2
"Ailsa Craig" Onions (sweet): 2 tiny onions: $1
Tomatoes: 2 lb, $6
"Concept" Lettuce: 1 head, $2.50
Arugula: 1 bunch, $2.50
Swiss Chard: 1 bunch, $2.50
Basil: 1 bunch, $2
total: $30.67
Pretty graphs:
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Tuesday, August 17, 2010
stir-fries and scrambles
By this point in the season, my fridge is full of an assortment of vegetables.
One thing I've learned over the years is that some vegetables lend themselves well to just using the whole thing up at once and making one side dish starring that vegetable. Also, this can be convenient and simple - plain sauteed greens with a little bit of seasoning, sauteed turnip, boiled zucchini dressed with olive oil, steamed green bean salad, sliced cucumbers with sour cream and yogurt - all take fairly little effort.
But no matter what, some vegetables will wind up being left in small quantities in the fridge, or will come in small quantities to begin with. Or you wouldn't want to eat them on their own - we've gotten one small jalapeno pepper, for instance! (The one small green pepper that arrived twice, on the ther hand, got eaten raw.)
One of my favorite things to do periodically to clean up the stragglers in the fridge drawer is to mix a small amount of a lot of vegetables up into a stir fry or a scrambled egg dish.
This morning's breakfast was a breakfast burrito - scrambled eggs with the last of some arugula, a scallion, a tomato, and some chopped jalapeno pepper, which I put into a tortilla with cheese and a dollop of sour cream.
Tonight for I will be making a stir fry with yellow squash, one tiny Asian eggplant, a few turnips that I hoarded a bit too long, the rest of the scallions, a few carrots, and the bok choy that came in this week's share. And whatever else I find in the drawer that makes sense.
I also try to make sandwiches that use our vegetable bounty - roasted eggplant or pepper plus pesto, a slice of tomato, cheese, and plenty of lettuce, or even a little leftover meat if I have some handy. But this time of year, the vegetables can be the stars of the sandwich!
One thing I've learned over the years is that some vegetables lend themselves well to just using the whole thing up at once and making one side dish starring that vegetable. Also, this can be convenient and simple - plain sauteed greens with a little bit of seasoning, sauteed turnip, boiled zucchini dressed with olive oil, steamed green bean salad, sliced cucumbers with sour cream and yogurt - all take fairly little effort.
But no matter what, some vegetables will wind up being left in small quantities in the fridge, or will come in small quantities to begin with. Or you wouldn't want to eat them on their own - we've gotten one small jalapeno pepper, for instance! (The one small green pepper that arrived twice, on the ther hand, got eaten raw.)
One of my favorite things to do periodically to clean up the stragglers in the fridge drawer is to mix a small amount of a lot of vegetables up into a stir fry or a scrambled egg dish.
This morning's breakfast was a breakfast burrito - scrambled eggs with the last of some arugula, a scallion, a tomato, and some chopped jalapeno pepper, which I put into a tortilla with cheese and a dollop of sour cream.
Tonight for I will be making a stir fry with yellow squash, one tiny Asian eggplant, a few turnips that I hoarded a bit too long, the rest of the scallions, a few carrots, and the bok choy that came in this week's share. And whatever else I find in the drawer that makes sense.
I also try to make sandwiches that use our vegetable bounty - roasted eggplant or pepper plus pesto, a slice of tomato, cheese, and plenty of lettuce, or even a little leftover meat if I have some handy. But this time of year, the vegetables can be the stars of the sandwich!
Thursday, August 12, 2010
Market Analysis: Week 9
This week's share:
6 ears Sweet Corn (50c/ear) : $3
6 lb Canteloupe ($1/lb): $6
bunch Head Lettuce: $2.50
bunch Bok Choy: $2.50
2lb Eggplant ($3.50/lb): $7
1lb 5oz Yellow Squash ($2/lb): $2.50
1/2 lb Carrots ($2/lb): $1
1 lb 6 oz Tomatoes ($2.50/lb): $3.40
bunch Green Kale: $2.50
bunch Basil: $2
total: $32.40
Of course, I'm not sure I would have gone for buying a 2 lb eggplant at $3.50/lb (I love eggplant, but I'd probably get a smaller amount of tiny Japanese ones or something, and some boxes probably contained those, but not mine.) And cost might have stopped me from choosig a 6 lb canteloupe at $1/lb, but we certainly won't have any problem eating it all!
We've already eaten half of the sweet corn and one of the ripest tomatoes as part of last night's dinner, and this morning I steamed the kale so it could get put away in a smaller plastic container instead of taking up half a produce drawer. We're also Getting quite a backlog of lettuce but this stuff is quite hardy and stays crisp in the vegetable drawer.
6 ears Sweet Corn (50c/ear) : $3
6 lb Canteloupe ($1/lb): $6
bunch Head Lettuce: $2.50
bunch Bok Choy: $2.50
2lb Eggplant ($3.50/lb): $7
1lb 5oz Yellow Squash ($2/lb): $2.50
1/2 lb Carrots ($2/lb): $1
1 lb 6 oz Tomatoes ($2.50/lb): $3.40
bunch Green Kale: $2.50
bunch Basil: $2
total: $32.40
Of course, I'm not sure I would have gone for buying a 2 lb eggplant at $3.50/lb (I love eggplant, but I'd probably get a smaller amount of tiny Japanese ones or something, and some boxes probably contained those, but not mine.) And cost might have stopped me from choosig a 6 lb canteloupe at $1/lb, but we certainly won't have any problem eating it all!
We've already eaten half of the sweet corn and one of the ripest tomatoes as part of last night's dinner, and this morning I steamed the kale so it could get put away in a smaller plastic container instead of taking up half a produce drawer. We're also Getting quite a backlog of lettuce but this stuff is quite hardy and stays crisp in the vegetable drawer.
Tuesday, August 10, 2010
Sauteed baby cabbage
Last night we pulled some sausages out of the freezer, and meanwhile in another pan I sliced up the baby cabbages, leaving the core on each slice to hold them together, and sauteed each slice in butter. It took a few batches, but that was how long it took the sausages to cook too.
I think there's a more artistic way to do this - the slices still came apart somewhat - but simple, really good cabbage, sauteed with butter and salt - who needs a complicated recipe on a summer night?
I think there's a more artistic way to do this - the slices still came apart somewhat - but simple, really good cabbage, sauteed with butter and salt - who needs a complicated recipe on a summer night?
Monday, August 9, 2010
Market Analysis: Week 8
The farmers said that this box is a box between several seasons - some of the early crops are wrapping up, and some of the later crops are just getting started. So we're not quite inundated with tomatoes yet, the sweet corn was a pretty small amount, the squash is tapering off, etc. We had moved up to a larger size box last week, but this week was back to small.
3 ears sweet corn: (50c/ear) $1.50
2 tiny red cabbages (adorable!) 1 lb 10oz, $3.25
large bunch carrots: $3
6 oz yellow squash: $1.10
1 large green pepper: ($3/lb) $1
1 cucumber: ($2/lb) $1
1 tiny Asian eggplant : ($3/lb): $0.25
1 jalapeno pepper : $0.25
4 tomatoes (1 lb 9 oz) : $5.45
1 head "Nevada" lettuce: $2.50
1 bunch arugula: $2.50
1 bunch basil: $2.00
This week's total : $23.80
So far we've enjoyed the corn, the basil (I tend to have almost-weekly pesto in this season), and some of the tomatoes and carrots, but I haven't been cooking that much.
I think tonight's dinner will try doing something with whole slices of the baby red cabbages. They are so cute! And we should probably have some more green salad. Plenty of that in the drawer.
3 ears sweet corn: (50c/ear) $1.50
2 tiny red cabbages (adorable!) 1 lb 10oz, $3.25
large bunch carrots: $3
6 oz yellow squash: $1.10
1 large green pepper: ($3/lb) $1
1 cucumber: ($2/lb) $1
1 tiny Asian eggplant : ($3/lb): $0.25
1 jalapeno pepper : $0.25
4 tomatoes (1 lb 9 oz) : $5.45
1 head "Nevada" lettuce: $2.50
1 bunch arugula: $2.50
1 bunch basil: $2.00
This week's total : $23.80
So far we've enjoyed the corn, the basil (I tend to have almost-weekly pesto in this season), and some of the tomatoes and carrots, but I haven't been cooking that much.
I think tonight's dinner will try doing something with whole slices of the baby red cabbages. They are so cute! And we should probably have some more green salad. Plenty of that in the drawer.
Thursday, July 29, 2010
Another way to save money with a CSA
If I wasn't doing this research project to get farmer's market prices to compare to our CSA each week, I wouldn't go to the farmer's market every single week.
And thus, I might not have spent:
So I guess the CSA *could* have saved me another $13 this week. The things I do for my readers.
And thus, I might not have spent:
- $5 on a very nice loaf of bread.
- $5 on a lovely quart of purplish-red round plums.
- and $3 on some yellow and purple string beans (you see, they don't come with the farmshare unless we drive out to pick them ourselves.)
So I guess the CSA *could* have saved me another $13 this week. The things I do for my readers.
Market Analysis: Week 7
This week's box is starting to look very summery - 3 tomatoes, lots of sweet corn, an eggplant... and still plenty of squash, carrots, and cucumbers. I'm glad the weekend looks cool enough to cook some!
Last week's 12 lbs of extra cucumbers may have been a bit too many for how my week turned out - I've still got some left, but I do have 7 quart jars of sour-and-salty vinegar pickles, 4 pint jars of sweet pickle chips, and plans to try a few more jars of kosher dills. (Those are trickier, because you put them straight into the right amount of salty water with seasonings, and hope they actually ferment and do not mold. This apparently does not always happen. How the heck do commercial pickle makers pull this off?)
7 ears Sweet Corn (0.50c/ear) : 3.50
1 lb 1 oz Red Cabbage: $2.10
1 lb 1 oz carrots Carrots ($2/lb) : $2.10
Yellow Squash and zucchini (1 lb 2 oz): $2.25
2 lbs 12 oz cucumbers (pickling and slicing) : $4.10
Bunch of Scallions: $2
1 lb Eggplant: $3
1 lb Tomatoes: $3.50
1 Head Lettuce: $2.50
1 bunch Kale: $2.50
1 bunch Cilantro: $2
total: $29.55
To date, the farmshare has filled our fridge (and our bellies) with $21 more in produce than we would have gotten if we'd set out to the farmers' market to buy this exact mix of items!
Last week's 12 lbs of extra cucumbers may have been a bit too many for how my week turned out - I've still got some left, but I do have 7 quart jars of sour-and-salty vinegar pickles, 4 pint jars of sweet pickle chips, and plans to try a few more jars of kosher dills. (Those are trickier, because you put them straight into the right amount of salty water with seasonings, and hope they actually ferment and do not mold. This apparently does not always happen. How the heck do commercial pickle makers pull this off?)
7 ears Sweet Corn (0.50c/ear) : 3.50
1 lb 1 oz Red Cabbage: $2.10
1 lb 1 oz carrots Carrots ($2/lb) : $2.10
Yellow Squash and zucchini (1 lb 2 oz): $2.25
2 lbs 12 oz cucumbers (pickling and slicing) : $4.10
Bunch of Scallions: $2
1 lb Eggplant: $3
1 lb Tomatoes: $3.50
1 Head Lettuce: $2.50
1 bunch Kale: $2.50
1 bunch Cilantro: $2
total: $29.55
To date, the farmshare has filled our fridge (and our bellies) with $21 more in produce than we would have gotten if we'd set out to the farmers' market to buy this exact mix of items!
Friday, July 23, 2010
Market Analysis, week 6
This week's box contained:
Yellow Squash and zucchini: 1lb 4 oz, $2.50
Cucumbers (mix of slicing and pickling) 2 lb 3 oz, $4.40
bunch of scallions: $2.50
Carrots, bunched with greens: $2.00
Fennel: $3.00
Green Pepper: $0.75
1lb Tomatoes: $3
1 Head Romaine Lettuce: $2.50
1 bunch Kale: $2.50
1 bunch Basil: $2
Total : $25.15
I also used another money-saving feature of our CSA this week. I ordered 3 lbs of swiss chard for a total of $6. Looking at the amount of chard, I'd say that was about 5 bunches worth, which go for $2.50/bunch at the farmers' market, so that's about $6 spent and $6 saved. I've just finished steaming the chard, squeezing it out, and putting it in the freezer for winter or for any other time that we want to make swiss chard and potatoes, one of our favorite dishes and a must for grilled fish if you have Croatians in your family. I also ordered 12 lbs of pickling cukes for $1/lb, which is half the rate they go for at the farmers' market. Now I just have to make a lot of pickles!
Yellow Squash and zucchini: 1lb 4 oz, $2.50
Cucumbers (mix of slicing and pickling) 2 lb 3 oz, $4.40
bunch of scallions: $2.50
Carrots, bunched with greens: $2.00
Fennel: $3.00
Green Pepper: $0.75
1lb Tomatoes: $3
1 Head Romaine Lettuce: $2.50
1 bunch Kale: $2.50
1 bunch Basil: $2
Total : $25.15
I also used another money-saving feature of our CSA this week. I ordered 3 lbs of swiss chard for a total of $6. Looking at the amount of chard, I'd say that was about 5 bunches worth, which go for $2.50/bunch at the farmers' market, so that's about $6 spent and $6 saved. I've just finished steaming the chard, squeezing it out, and putting it in the freezer for winter or for any other time that we want to make swiss chard and potatoes, one of our favorite dishes and a must for grilled fish if you have Croatians in your family. I also ordered 12 lbs of pickling cukes for $1/lb, which is half the rate they go for at the farmers' market. Now I just have to make a lot of pickles!
Thursday, July 15, 2010
Market Analysis: Week 5
Unpacking this week's box:
1 lb 13 oz Green Cabbage: ($1/lb) : $1.80
5 lb Zucchini ($2/lb) : $10
Dill: $0.50
2 lb 3 oz Pickling Cucumbers: ($2/lb) : $4.40
1 bunch Scallions: $2
1 bunch carrots: $3
1 head radicchio: $3
13 oz tomatoes: ($3/lb) $2.40
giant head Lettuce: $2.50
Collard Greens: $2.50
Total: 32.10, a good $10 above the average box cost. That's quite a bumper crop of zucchini. I did go with a $2/lb price of zucchini - lots of stalls had it for different prices. There were a few vendors who sold it cheaper but they definitely use pesticides (in a limited way, but still, not quite comparable to our CSA) and one who sold it more expensively than the price I went with.
And the plot from this week:
Leftover from last week, we have half a bunch of scallions, a few of the zucchini, and a fair bit of Chinese cabbage, which I intend to turn into more salad or some spring rolls to bring to a BBQ this weekend. With 5 lbs of new zucchini, I think I'll be taking my own advice and making and freezing some zucchini bread very soon!
1 lb 13 oz Green Cabbage: ($1/lb) : $1.80
5 lb Zucchini ($2/lb) : $10
Dill: $0.50
2 lb 3 oz Pickling Cucumbers: ($2/lb) : $4.40
1 bunch Scallions: $2
1 bunch carrots: $3
1 head radicchio: $3
13 oz tomatoes: ($3/lb) $2.40
giant head Lettuce: $2.50
Collard Greens: $2.50
Total: 32.10, a good $10 above the average box cost. That's quite a bumper crop of zucchini. I did go with a $2/lb price of zucchini - lots of stalls had it for different prices. There were a few vendors who sold it cheaper but they definitely use pesticides (in a limited way, but still, not quite comparable to our CSA) and one who sold it more expensively than the price I went with.
And the plot from this week:
Leftover from last week, we have half a bunch of scallions, a few of the zucchini, and a fair bit of Chinese cabbage, which I intend to turn into more salad or some spring rolls to bring to a BBQ this weekend. With 5 lbs of new zucchini, I think I'll be taking my own advice and making and freezing some zucchini bread very soon!
Warm Food
I'd be exaggerating if I called this an inspired seasonal recipe using vegetables that go wonderfully together and are likely to come in your farmshare box this month.
Actually, what happened is that I wanted to do something with the fennel other than cut it up and serve it over salad. Fennel is seasonal right now. It came in our box this week, and I like it, but I've never actually tried to cook it before.
So I browsed through some of my cookbooks and found a recipe that sounded great, for braised fennel and celeriac. Celeriac, or celery root, is not at all seasonal right now. It's a late fall root vegetable that stores well over the winter in a root cellar.
Well, my squirrel tendencies and our winter storage share came to the rescue - I was saving that last celeriac, the last item remaining item from our winter share, in the vegetable drawer. I kept telling myself that it was small and I'd work on using it up when we seemed like we might run of room to put away the share one of these weeks.
So I was able to combine celeriac and fennel in this recipe, adapted from Claudia Roden's Book of Jewish Food. Sometimes, things that aren't in season together and seem to have very different styles make a surprisingly wonderful pairing!
Braised Celery and Fennel with Lemon
3 garlic cloves, chopped
1 tbsp light vegetable oil
1 small celeriac, about 1/2 lb, peeled and cut into ¾-inch cubes
1 medium fennel head, cut in half, then in thick slices
Juice of 1 lemon
1 tsp sugar
Salt and black pepper
In a wide pan with a cover, fry the garlic in the oil till lightly colored. Add the celeriac and fennel, and add water to barely cover. Add the lemon juice, sugar, and a little salt and pepper, and simmer with the lid on, stirring occasionally, for 1/2 hour. Then take the lid off, increase the heat and reduce the liquid to a thick sauce.
You could serve this as a cold salad mixed with parsley, but since it was wet and rainy and we felt like warm food, we served it warm, over some quinoa that I cooked in the rice cooker with 3 parts water and 1 part pineapple juice. The slight sweetness that the juice added to the quinoa was just right with the celeriac and fennel over the top.
Actually, what happened is that I wanted to do something with the fennel other than cut it up and serve it over salad. Fennel is seasonal right now. It came in our box this week, and I like it, but I've never actually tried to cook it before.
So I browsed through some of my cookbooks and found a recipe that sounded great, for braised fennel and celeriac. Celeriac, or celery root, is not at all seasonal right now. It's a late fall root vegetable that stores well over the winter in a root cellar.
Well, my squirrel tendencies and our winter storage share came to the rescue - I was saving that last celeriac, the last item remaining item from our winter share, in the vegetable drawer. I kept telling myself that it was small and I'd work on using it up when we seemed like we might run of room to put away the share one of these weeks.
So I was able to combine celeriac and fennel in this recipe, adapted from Claudia Roden's Book of Jewish Food. Sometimes, things that aren't in season together and seem to have very different styles make a surprisingly wonderful pairing!
Braised Celery and Fennel with Lemon
3 garlic cloves, chopped
1 tbsp light vegetable oil
1 small celeriac, about 1/2 lb, peeled and cut into ¾-inch cubes
1 medium fennel head, cut in half, then in thick slices
Juice of 1 lemon
1 tsp sugar
Salt and black pepper
In a wide pan with a cover, fry the garlic in the oil till lightly colored. Add the celeriac and fennel, and add water to barely cover. Add the lemon juice, sugar, and a little salt and pepper, and simmer with the lid on, stirring occasionally, for 1/2 hour. Then take the lid off, increase the heat and reduce the liquid to a thick sauce.
You could serve this as a cold salad mixed with parsley, but since it was wet and rainy and we felt like warm food, we served it warm, over some quinoa that I cooked in the rice cooker with 3 parts water and 1 part pineapple juice. The slight sweetness that the juice added to the quinoa was just right with the celeriac and fennel over the top.
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