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The Latex Gloves Farm Report

Thu, 09/02/2010 - 19:30 — Bryan Lambert

I don't even know what week it is at this point. It's all a blur of green and red and occasionally yellow and then more green.

Can't think of any major discards - I didn't keep the third of a head of red leaf lettuce I didn't use, but only because the lettuce was more bitter than I expected. I tossed a couple of cucumbers that went slimy a couple of weeks ago, and may not have mentioned that, but really, that's it. This week!

  • The bonus item was habanero and Ring of Fire chilies. Not sure if I'll be able to use those, so I didn't take many.
  • About ten more sweet peppers. Some pickling or roasting is in order, because I am developing a serious sweet pepper surplus. Which, given how much I like them, is actually impressive.
  • Another bag of dragon tongue beans - something I got a lot of last year and grew to like.
  • Surprise rainbow chard - I appreciate very much only getting chard like three weeks so far. Chard overload is a constant CSA danger.
  • Another bag of mixed Asian greens
  • The traditional one garlic and two onions
  • More cherry tomatoes - I'd missed them.
  • A big bundle of sage that made the whole box smell like sage.
  • One large regular tomato
  • MORE CARROTS FOR THE CARROT GOD.
  • Five, golden, beeeeeeeets
  • A head of strange lettuce
  • Two cucumbers
  • And one large, hard, stripey squash that wasn't on my list and so I'm not sure what it is without some Googling and some luck.

An interesting week, and slightly more challenging than past weeks. What is the squash? Can I use sage leaves the size of small tarps? I have chard! And too many peppers, if such a thing is possible.

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nice blog :) show a pic of

Thu, 09/02/2010 - 20:42 — kim (not verified)

nice blog :) show a pic of the squash? we'll help you id it?

Turns out it's...

Fri, 09/03/2010 - 08:27 — Bryan Lambert

...delicata. The back of the newsletter had a section on it that I hadn't bothered noticing - I usually just look at the list of items on the front.

 

Good thing for habaneros

Fri, 09/03/2010 - 18:43 — MarkCC (not verified)

A great thing to do with habaneros is make a batch of chili oil. Clean the peppers *really* well, and then lay them out on a towel to dry. You really want to make sure that you don't have any water on the outside!

Get a mason jar, and dump the peppers in, along with a couple of pinches of salt.

Then heat up a bunch of some very mild oil - I like grapeseed best, but canola also works. (Canola has a sort of wierd aroma when heated that I don't like, but you can't taste it, so it's probably just a personal phobia.) Heat it up until it just barely starts to smoke.

Put the glass jar with the peppers into the sink. Pour the hot oil into the jar over the peppers. It *will* foam up a bit, so be careful.

Let it cool off, then put the lid on the jar, and wash it to get the oil off of the outside of the jar. Then put it into the fridge.

It'll be ready to use almost right away, but after a week or two of sitting, it'll be even better. You just use a drop of the oil in anything that needs a bit of heat. For some reason, you get the heat, and you also get more of the sweetness of the habanero than any other way of using it that I know of.

It'll keep until the oil turns. In my fridge, it lasted close to a year before the oil went off.

Habanero oil

Sat, 09/04/2010 - 09:21 — Bryan Lambert

I only have two habanero peppers - think it'd still work?

pepper oil

Sat, 09/11/2010 - 10:00 — MarkCC (not verified)

Well, two isn't really enough - but you can use a mix of different hot peppers. So if you've got some habaneros, and some serranos, or some jalapenos, just toss all of 'em into the jar, and go.

You say "a lot of sage" like it's a bad thing...

Sat, 09/04/2010 - 05:57 — Sarah (not verified)

When it's really not. Mmmmm.... Sage.

I like sage...

Sat, 09/04/2010 - 09:22 — Bryan Lambert

I just don't cook with it that much. I know it goes with chicken, but that's about it. Clearly more research is called for.

Sage

Sun, 09/05/2010 - 16:40 — Floating Lush (not verified)

I like veal Saltimbocca for sage useage; I'm sure you could make it with thin thin pork scallops if you're WEIRD and don't like veal. (Mmm...baby animals are so tender and juicy and tasty!) And of course sage always goes well in marinara/bolognese sauce.

And there's a recipe I have

Sun, 09/05/2010 - 16:41 — Floating Lush (not verified)

And there's a recipe I have somewhere for chicken breasts stuffed with sage and butter and then wrapped in prosciutto. Yum!

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