Winter CSA 2

The day hath arriven! Deceased English-types roll over in their graves and bellies rumble with anticipation.
This week's share includes:

2 cartons of eggs
delicata squash
fingerling and russet potatoes
black beans (at least I think they're black; I haven't cracked them open yet)
beets
sunchokes
sweet potatoes
carrots
onions (spanish and red)
edit: not scallions, baby leeks! Baby leeks!
alfalfa sprouts

Omnomnomnomnom.

Avocado Love

I usually buy one avocado a week. I buy it green and unripe and set it on the kitchen counter so it can do its thing. Days pass. The avocado starts to approach it's optimal eating point and I anticipate the deliciousness. Then, oh joy of joys, the day arrives! The avocado is ripe and beautiful!

I slice it open.

Slice it up.

Bagel, tofutti cream cheese, avocado, sea salt, pepper. Simple, delivious and so fresh tasting. Avocados just make me happy.

Orange belly

If you are what you eat, I'm pretty sure I've turned a bright shade of orange, considering what I spent the week cooking and then stuffing myself with. Most of this stuff was made with ingredients from the KEG farmshare, so all in all I'm feeling pretty downtown-elitist-smug-orange.

Homemade soup stock...Which was turned into carrot soup (carrots, onions, celery, thai red curry spice), served with some homemade bread - courtesy of the easy ol' bread machine.Then, squash risotto (kombucha squash, onions, parmesan, parsley, stock)!Both the carrot soup and the risotto were cooked in our new fancy shmancy dutch oven. Which I love with all my orange heart.Then this weekend, we went over to LJ and CB's place to make some homemade pierogi from the Rebar recipe. They were... amazingballs. Yam filling with leeks, scallions, and smoked gouda (which gives it a nice bacon-like flavour):Eddy rollin' out the dough with our pasta maker:Dough circles stamped out with love by L and C:Adorably finished (but unboiled) products!May you all be as happy and orange as me and mine were this week.

Winter CSA 1

Inspired by my good pal JE, I've decided to ease myself back into this p-flog thing by keeping track of our winter CSA from Kawartha Ecological Growers. This week's delivery contains:
2 cartons of eggs
butternut squash
kombucha squash
dried bunch of oregano
kosher dill pickles
buttload of onions (cooking and spanish)
carrots
kale
red chieftain potatoes
garlic
celeriac

On the menu so far:
Breakfast for dinner! (hashbrowns and eggs)
Potato, celeriac, and kale soup
Winter squash lasagna

Give me some more cookin' suggestions, if you please.

<3 Domblog.

Quick Tasty Scarfworthy Awesomeness

Okay, it's been a while since I posted anything, beloved food blog. I could make an excuse but really I have just been lazy about it. I even took photos of the delicious vegan cinnamon buns I made and various other things but just never wrote 'em up. Anyway, now I am going to write out what I made for dinner last night. It took about 5 minutes of prep, 20 minutes of cooking time and voila.

Ingredients for 1 hungry person (adjust quantity based on number of people and their various stomach sizes):
broccoli - about a cup chopped to bite sized
1/2 red pepper chopped
1/2 green pepper chopped
1/2 red onion
2 inches of a standard block of tofu chopped into small cubes
olive oil
lemon juice
sea salt (much much better for this than just your standard table salt)
fresh ground pepper

pasta flavoured with garlic butter (I keep one margarine (becel vegan kind) tub for a supply of garlic butter)

So yeah, just dump veggies and tofu into a casserole dish, drizzle with a generous quantity of olive oil and douse with a more generous quantity of lemon juice and season with lots of sea salt and pepper. Bake at 425 for about 20 min. I grilled it for the last couple of those minutes to make the broccoli extra crispy. Then I just mixed that with the pasta aaaand you're done.
Totally scarf worthy and very easy!

Oh lordy.

I'm going to take this corn salad behind the school and get it pregnant.

Wherein I marvel at what can come from dirt...

Food has humble beginnings I guess. It's just crazy that all the stuff I need to make a tomato or a carrot is in seed + water + dirt. This entry is (mostly) about firsts. I've been away for awhile, but I did try my best to make sure I documented the first everythings that all of our wonderful food plants produced. Props go out to Eddy of course, as well as J.E., L.J., and C.B. for contributing sweat, blood, and tears (but mostly sweat) to this garden.

Tomatoes! Costoluto Genovese went from this...
To this!And Champagne went from this..
To this!Zucchini!Kale in its natural habitat:First harvest of the back garden: green beans, snowpeas, and aforementioned kale.
Beet (Golden Detroit) and carrot (Nantes):
Our first ripe bell pepper:
Baby French Fingerling and German Butterball potatoes:Time for eatin'. Rice bowl with a tonne of garden produce and peanut sauce:
May the season be treating your stomach as well as it is mine.