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Archive for the ‘Farmers Fresh CSA’ Category

Check out these apples!

Woo, doggies! Fine-looking apples.

And here’s some more from the fall line…

sweet potatoes and butternut squash

You can find lots of things to do with sweet potatoes and butternut squash. But if you’re looking for reliable and fairly easy, you can chunk and roast them. First, peel the potatoes or squash. (Butternut squash is one winter squash you can actually peel.) Then chop them into chunks or slices. The smaller your chunks, the faster they will cook. Then, toss the chunks in olive oil, salt, and pepper. Add chopped herbs if you have them. Bake at 350 degrees for half an hour or so. You can eat them when they are fork-tender, but consider waiting until they have carmelized some. Mmmm….

Summer is still hanging on by a thread!

Asian eggplant, sorrel, tomatoes, and garlic

I ate the sorrel plain. I know I’m crazy, but I really like it that way.

The tomatoes are amazing. They are as ripe as they can be! So red and flavorful!

The year of arugula continues…

yummy arugula!

And there’s even more apple goodness…

caramel apple cakes and eggs

I put the cakes in the freezer to save them for a Halloween treat for Chris and me. Maybe we’ll enjoy the evening with some cider or mulled wine. Or maybe some ale, as in “cakes and.”

Enjoy your food!

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Behold a Georgia September harvest!

apples and an Asian pear

Chris has started to notice that our apples are disappearing faster than they used to. He has correctly deduced that it is because I’m feeding them to horses I like.

Check out the day-glo winter squash!

I think it’s an orangetti squash – an orange spaghetti squash . But I prefer to think of it as a cartoon dinosaur’s egg. (I totally should have taken a picture of this squash with the chicken eggs. Damn.)

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It’s that time of year where you get okra and apples in the same box! Welcome to this week’s Farmers’ Fresh take.

potatoes, both sweet and un

apples (plus one sweet potato who missed the earlier shot)

We peeled and chopped the sweet potatoes and tossed them with olive oil, salt, and pepper. Then we roasted them at 350 degrees for about 30 minutes or so. They can stand to get a little caramelized, so they are better if you leave them a little long. Un-sweet potatoes can be dealt with in the same fashion with excellent results.

okra and tomato

I fried this okra. I think it might have been the first of the season. And just in time. It was very, very good. If only it weren’t such a pain to make and clean up after. (more…)

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Here’s what came this week…

apples and an Asian pear

We poached the Asian pear in a simple syrup plus lemongrass and 5-star spice.

The apples I have been eating out of hand and giving to my horse friends at Pony Tail Acres.

muscadines – hey, did you know that “muscadines” does not pass WordPress’ spellcheck? We need to educate some folk.

I ground up these muscadines in the food processor and cooked them down with some water, strained the skins and seeds out , and then added some pectin to the cooled mixture. It didn’t really gel, but that’s okay. It’s destiny was to be muscadine vinaigrette. (more…)

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Here’s this week’s haul. The red apples and sweet potatoes are a whiff of fall, and I’m excited for that change. First up, fruit.

apples and watermelon

The apples have been a delicious part of our week. We snack on them in the afternoon. Yum!

sweet potatoes and greens

Sweet potato greens are yummy greens. Better than most. They cook down a whole bunch, though, so be prepared for that. (more…)

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Here’s what arrived last week from Farmers’ Fresh!

watermelon, apples, and Asian pears

The apples were eaten and shared with friends. Very tasty – even the ones that still have some green on them.

The watermelon will be busted open soon. Chris is working on our 1991 Celica today, and a watermelon makes a great afternoon snack when you have oily hands.

I poached the Asian pears along with some lemongrass from last week. Here’s the recipe. I replaced the cinnamon and nutmeg with an equal amount of five-star spice. The Asian pears did not get soft. (I think that’s kind of the point of Asian pears: they stay crispy when heated or cooked.) But they did absorb the tasty liquid and were very yummy.

eggplant and patty pan squash

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Here’s what came early this month. It’s kind of cool to think back about what we actually did with food rather than my hopes and dreams on a Wednesday afternoon.

patty-pan squash and apples

I’ve still some of these apples in the fridge. My hope and dream is to make horse cookies with them for my horse friends at Pony Tail Acres. I may end up peeling, slicing, and drying rings in the oven instead.

Patty-pan squash is a wonderful squash. Think yellow squash with almost no gushiness. We had two rounds of delicious stir-fried squash with these puppies plus local garlic, butter, and cornmeal. Three cheers for patty-pan squash. (more…)

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