Harvest Hub Share

IMG_0161aWe started a new farm share of sorts – this one is offered through my job, and is a consortium of farms, so offered some more flexibility than my last CSA share.   (I still love that farm, and would recommend them to anyone looking to do a more traditional CSA share.)

We’re just doing greens this year, and their meat share.   Sadly, we were going to Montreal for the first meat delivery, so we have to wait until July to see that.    But the above is our first greens share.    I would not have expected kohlrabi, though I suppose it is more of a green than many other vegetables.

Further Adventures in Domesecity

So this year, our CSA is growing rhubarb.    I’ve done strawberry rhubarb crisp, and a killer rhubarb coffee cake, so where do you go next?    Jam!    The above is a Vanilla Balsamic Rhubarb Jam, and for once, it actually made more than the recipe said, so I had a small jar’s worth to sample, and I can say that it’s definitely good.   (I also have another large jar in the fridge – victim of seal failure.)    It’s on the more savory side, so should go really nicely with cheese and crackers.

Speaking of the CSA, it was peony week this week.   Aren’t they pretty?

Further Adventures in Domesicity

So what do you do when the CSA gives you a pound of green tomatoes?   Pickle them!

You’ll notice a bit of orange – a couple had started to turn a bit toward ripeness by the time I got to them, but were definitely still of green tomato consistency, so I just cut them up and made sure there was some in each jar.

This is the Small Batch Pickled Green Tomatoes recipe from Food in Jars.    They’re supposed to cure for at least a week, so I haven’t tried them yet.   Here’s hoping they’re good, because there’s a frost coming in two days, and a ton of green cherry tomatoes that are coming inside today…


This is approximately twenty pounds of tomatoes (one from the CSA, one from the Farmer’s Market):

The following survived the initial wash and cutting off of bad spots:

The following did not:

After much mashing and boiling:

I managed to cover my counter with enough bowls and other equipment to run the results through a food mill.

In which the following did not survive:

And the rest made it here:

Where there was reducing, and then canning.    So, I have six quarts of tomato sauce – a four and a half hour odyssey.

Things that I can control that I will do differently if I do this again:

I need a bigger cooking pot.    It actually took three pots (two and a second round of one) for the initial step.     And having two pots going while I reduced the sauce was a pain – especially since they conducted heat differently, and I was consistently having to adjust burners to keep them at about the same level of boil.

Things I cannot control:

I really wish I had more than one big burner on my stove.     And more prep space.   But, I do live in an apartment, and really, for an apartment, I have it pretty good.    I’m just going to remind myself of that next time I do this…

I will say, I have a new-found respect for women like my grandmother that did this kind of thing on a regular basis, in bulk, because they did it to keep their families fed.    I was pretty much exhausted after just six quarts.    I can’t imagine doing this all day for several days until it’s all put up.

CSA 2012, Week 12

This week’s haul was: arugula, fennel, kohlrabi, a bell pepper, cherry tomatoes, baby pattypan squash, garlic, and potatoes.

You may notice that week 11 is missing – that went to my mother, because we were gone for a good chunk of last week, and I didn’t want anything going to waste in our fridge while we were away.