In the penultimate week, the veggie take is as good as ever. Great greens and roots; I wonder if City Fresh is doing well budget-wise, having added a couple of bonus durable goods. (But, no apples?) Our bag looked good walking in the door from the bike trailer. (No run this week; in addition to parsnip season, it’s asthma season. Plus, we caravaned with a big dummy: that’s a serious veggie bike.)
On to the greens and roots. Turnips, beets, carrots, parsnips and new spuds. Bok choy, napa cabbage and an ordinary spherical cabbage. Green bells and banana peppers; jalapeños and cilantro, a pumpkin and an acorn squash. A jar of pepper butter and one of apple butter – both conspicuously labeled “craft brewed”, or perhaps the jam-making equivalent, which I suspect offers one leniency from the food factory inspectors. All this in, I might note, my best vegetable photo of the series, thanks in no small part to the freshly-buffed Corian.
Not mentioned: an attractive head of hardneck. Is it food? Is it seed corn? Only a quickly-constructed planter and 30 pounds of garden soil will tell. Also pictured: the remaining bite or two of a tasty pie. Remember last weeks’ pumpkins? They’re back, in pie form. We roasted five medium sugars (the approximate capacity of both our oven and our pyrex collection), yielding eight or nine cups of puree. A couple of those went into the pie and a loaf of bread; the rest into the freezer for later conversion to baby food or, particularly since baby is quickly moving onto chopped veg from pureed veg, more pies.
The text is Bittman’s How to Cook Everything. It does exactly that, more or less, and it is my most-oft-used cooking reference, web archives included. The tidbits of background and introduction (“the basics of puff pastry”) throughout are superb.