Archive for September, 2011

September 29, 2011

Veggie List September 27

This week, fall has come.  It’s still raining a lot, and there are still hot days, but fall is in the air, and in the ground, seeping up, bringing in thick fogs and golden and red leaves.

So, this week:

Delicata squash
Sweet potatoes
Swiss chard
Sweet peppers
Salad mix

We’re moving back towards soups, roasted squash, and things cooked with apple cider (hard or fresh).  It’s good that fall has come round, now.  It’s been a rough summer, agriculturally speaking, what with two enormous flooding events in barely two weeks, followed by relentless rain.  It feels like the cooling weather and the winding down of the agricultural season, is a kind of relief – if a sad one.

September 17, 2011

No-Knead Bread

Since friends have asked up to post our recipe, here it is.  We originally got it from Mother Earth News.

Makes about 25 rolls or two loaves of bread.

3 cups lukewarm water
1 ½ tablespoons active dry yeast
1 ½ tablespoons salt, coarse is better
6 ½ cups flour, no more than 2 ½ cups whole wheat

1. Mix flour, yeast, and salt evenly.
2. Add lukewarm water in half-cup increments, stirring with each half cup. Do not over mix.
3. Cover loosely and let rise two hours.
4. Now you can cover the bread with a non-airtight lid and leave it in the fridge for up to a week.

1. Grease and flour a baking sheet. If you’ve never done this before: spread a thin layer of oil over a baking sheet first; second, take a small handful of flour in one hand and lightly sprinkle it over the oil.
2. Flour your hands and pull off a lump of dough about half of the batter. Gently stretch the dough into a smooth ball, turning it as you go and folding the edges underneath.  For rolls, of course, do smaller lumps.
3. Preheat the oven to somewhere between 425 and 500, depending on your oven and the sensitivity of your smoke detectors (ours always go off if we bake above 475.  Place the ball on the sheet.
4. Dust the top of the dough with flour and slash it with a knife to allow expansion in the oven.
5. Place a small oven-safe metal dish on the lower rack of the oven and put the baking sheet with the bread on it on the middle/upper rack. Bake for 5 minutes.
6. After 5 minutes, open the oven and pour 1-2 cup of water into the empty dish on the lower rack and quickly shut the oven to trap the steam.
7. Bake another 25 minutes or until the crust is firm and brown.
8. For rolls, do without the water and bake for 20 minutes straight at 425.

September 17, 2011

The Amazing Three-Part Dinner

This lovely, and simple meal, consists of steamed chard, steamed green beans with butter, and roasted onions, red peppers, and chickpeas.

As easy as can be, if not super fast: cut three sweet peppers into strips, cut one white onion into small pieces, chunk a head of garlic.  Arrange all of these, and a can of chickpeas, on a baking sheet with olive oil, salt, and pepper, and roast at 400 for about half an hour.

Meanwhile, wash and clean the green beans.  Wash and chop the chard.  Heat a veggie steamer (or a colander over  pot of water) and toss the green bean in when it starts to steam.  Steam the greenbeans for four minutes, then add the chard right on top and steam for a further three minutes.  Remove from heat.  Separate the green beans and chard and spread butter and salt over the former.

Eat together with the roasted red peppers and chickpeas.

September 14, 2011


So, it began like this:









Next, it was like this:









Then there was a sad period with little fertilizer and some traveling to England, afterwhich:









And recently:


Finger-sized sweet peppers!

Tiny Eggplants!

September 14, 2011

Veggie List September 14

This week, in this basket:

Turnips with edible greens
Salad mix
Sweet peppers
Green beans
Red onions
White Onion

September 11, 2011

Amazing Roasted Eggplant Soup

This completely life-changing roasted eggplant soup is adapted from Smitten Kitchen’s recipe, although we made a few notable changes.

1 mid-small eggplant
3 mid sized tomatoes
1/4 a jalapeno pepper, seeds removed
1 large onion
8 cloves of garlic
4 cups veggie broth (2 cans)
1/4 cup heavy cream
1/4 cup whole milk
Olive oil
Salt & pepper
Parmesan cheese to top

1.  Lightly oil a baking pan and preheat the oven to 425

2.  Cut the eggplant, tomato, and onion into 1/2 inch thick slices and spread out on the baking pan.  Peel the garlic and lay the cloves, uncut on the pan.  Also add your slice of jalapeno pepper – but make sure you keep track of where you put it.

3. Roast for 20 minutes, then remove the garlic.  Put the rest back in the oven, turn the heat down to 400 and roast another 15-20 minutes.

4.  Remove the pan and put the onion, garlic, eggplant, and tomatoes in a soup pot.  Remove the jalapeno completely – just the oil from baking it will be plenty hot.

5.  Add the veggie stock to the pot and bring to a boil.  Once it’s boiling, turn down the heat a little and cook until the veggies are all tender.  About 10-15 minutes.

6.  Blend the whole soup in a food processor until completely smooth, then return to a low heat.  Add the cream, milk, and a little less then 1/4 cup grated parmesan.  Cook, stirring often, for 5-10 minutes.  Turn off the heat, sprinkle with fresh parsley, and eat with bread (and joy).

A note about pictures: because this soup ends up a cooked-eggplanty brown color and is blended to be largely textureless, it is not super photogenic.  Use your imagination and believe that it is worth the time and effort.  Really.