tag:blogger.com,1999:blog-50503301514413257672023-06-20T05:58:47.227-07:00A Tale of Two SharesMy neighbor and I both have a subscription to the Jubilee Farm in Carnation, Washington, U.S.A. That means that almost every week of the year she and I will both take home a load of fruit, vegetables and herbs and turn it into snacks and meals for our families. This blog is dedicated to comparing what she and I end up doing with our two shares every week. Our hope is to inspire you to join us in eating locally, more delciously and to support a farmer near you.Laurahttp://www.blogger.com/profile/12812680197415627352noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5050330151441325767.post-84717861556792155762012-02-19T16:14:00.001-08:002012-02-19T16:14:05.995-08:00Winter Session 2012 Week 2<strong><span style="color: black; font-size: large;">Shitake Mushrooms</span></strong><br />
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<span style="color: black;">Laura: </span><a href="http://whatsfordinnermom-laura.blogspot.com/2009/01/this-is-not-your-grandmothers-beef.html"><span style="color: black;">Not Your Grandmother's Beef Stronganoff</span></a><br />
<span style="color: black;">Julia: </span><br />
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<strong><span style="color: black; font-size: large;">Collard Greens</span></strong><br />
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<span style="color: black;">Laura: </span><a href="http://www.realsimple.com/food-recipes/browse-all-recipes/sauteed-collard-greens-10000001548518/index.html"><span style="color: black;">Sauteed Collards with Garlic</span></a><br />
<span style="color: black;">Julia: </span><a href="http://blog.fatfreevegan.com/2010/04/collards-stuffed-with-red-beans-and.html"><span style="color: black;">Collards Stuffed with Red Beans</span></a><br />
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<strong><span style="color: black; font-size: large;">Leeks</span></strong><br />
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<span style="color: black;">Laura: </span><a href="http://whatsfordinnermom-laura.blogspot.com/2012/02/leeky-clam-chowder.html"><span style="color: black;">Leeky Clam Chowder</span></a><br />
<span style="color: black;">Julia:</span><br />
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<strong><span style="color: black; font-size: large;">Turnips</span></strong><br />
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<span style="color: black;">Laura: </span><a href="http://www.epicurious.com/recipes/food/views/Turnip-Gratin-240249"><span style="color: black;">Turnip Gratin</span></a><br />
<span style="color: black;">Julia: </span><br />
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<strong><span style="color: black; font-size: large;">Brussell Sprouts</span></strong><br />
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<span style="color: black;">Laura: </span><a href="http://whatsfordinnermom-laura.blogspot.com/2012/02/oven-roasted-brussels-sprouts.html"><span style="color: black;">Oven Roasted Brussel Sprouts</span></a><br />
<span style="color: black;">Julia: </span><br />
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<strong><span style="color: black; font-size: large;">Beets</span></strong><br />
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<span style="color: black;">Laura: </span><a href="http://whatsfordinnermom-laura.blogspot.com/2011/10/roasted-beet-and-pistachio-salad.html"><span style="color: black;">Beet & Pistachio Salad</span></a><br />
<span style="color: black;">Julia: </span><br />
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<strong><span style="color: black; font-size: large;">Apples:</span></strong><br />
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<span style="color: black;">Laura: </span><a href="http://www.marthastewart.com/344010/apple-leek-and-butternut-squash-gratin"><span style="color: black;">Apple, Squash & Leek Gratin</span></a><br />
<span style="color: black;">Julia:</span><br />
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<strong><span style="font-size: large;">Shallots:</span></strong><br />
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<span style="color: black;">Laura: </span><a href="http://whatsfordinnermom-laura.blogspot.com/2009/01/this-is-not-your-grandmothers-beef.html"><span style="color: black;">Not Your Grandmother's Beef Stroganoff</span></a><br />
<span style="color: black;">Julia:</span>Laurahttp://www.blogger.com/profile/12812680197415627352noreply@blogger.com0tag:blogger.com,1999:blog-5050330151441325767.post-52334556372749663182012-02-07T21:57:00.000-08:002012-02-19T15:39:21.662-08:00Winter Session 2012 - Week 1<span style="color: black;"> </span><br />
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<span style="color: black; font-size: large;"><strong>Celeriac</strong></span><br />
<br /><span style="color: black;">Laura: </span><a href="http://www.epicurious.com/recipes/food/views/Celeriac-Mash-231604"><span style="color: black;">Celeriac Mash</span></a><br />
<br /><span style="color: black;">Julia: Celeriac Salad (recipe below)</span><br />
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<span style="color: black;"><strong><span style="font-size: large;">Carrots </span></strong> </span><br />
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<span style="color: black;">Laura: </span><a href="http://whatsfordinnermom-laura.blogspot.com/2012/02/farfelle-with-carrot-sage-and-scallion.html"><span style="color: black;">Farfalle w/ Carrots & Sage</span></a><br />
<span style="color: black;"> </span><br />
<span style="color: black;">Julia: Pot Roast w/ Garlic & Thyme</span><br />
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<strong><span style="color: black; font-size: large;">Winter Squash</span></strong><br />
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<span style="color: black;">Laura: </span><a href="http://www.epicurious.com/recipes/food/views/Black-Beans-and-Rice-Your-Way-238085"><span style="color: black;">Black Beans and Rice Your Way</span></a><span style="color: black;"> </span><br />
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<span style="color: black;">Julia: </span><a href="http://www.epicurious.com/recipes/food/views/Black-Beans-and-Rice-Your-Way-238085"><span style="color: black;">Black Beans and Rice Your Way</span></a><br />
<br /><span style="color: black; font-size: large;"><strong>Potatoes - yellow</strong></span><br />
<br /><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">Laura:</span><strong> </strong></span></span><a href="http://www.epicurious.com/recipes/food/views/Celeriac-Mash-231604"><span style="color: black;">Celeriac Mash</span></a><br />
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<span style="color: black;">Julia: </span><a href="http://southernfood.about.com/od/potroastrecipes/r/r80118e.htm"><span style="color: black;">Pot Roast w/ Garlic & Thyme</span></a><br />
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<span style="color: black; font-size: large;"><strong>Dry Black Beans:*</strong></span><br />
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<span style="color: black;">Laura: </span><span style="color: black;"> </span><a href="http://www.epicurious.com/recipes/food/views/Black-Beans-and-Rice-Your-Way-238085"><span style="color: black;">Black Beans and Rice Your Way</span></a><br />
<br /><span style="color: black;">Julia: </span><a href="http://www.epicurious.com/recipes/food/views/Black-Beans-and-Rice-Your-Way-238085"><span style="color: black;">Black Beans and Rice Your Way</span></a><span style="color: black;"> </span><br />
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<span style="color: black;"><strong><span style="font-size: large;">Apples:</span></strong> </span><br />
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<span style="color: black;">Laura: ate them raw, unembellished </span><br />
<span style="color: black;"> </span><br />
<span style="color: black;">Julia: We just ate them plain. Why mess with perfection?</span><br />
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<span style="color: black;"><strong><span style="font-size: large;">Eggs:</span></strong> </span><br />
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<span style="color: black;">Laura: Breakfast Sandwiches </span><br />
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<span style="color: black;">Julia: </span><a href="http://www.kingarthurflour.com/recipes/annas-famous-cheese-puffs-recipe"><span style="color: black;">Anna's Famous Cheese Puffs</span></a><br />
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<span style="color: black;"><strong><span style="font-size: large;">Garlic:</span></strong> </span><br />
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<span style="color: black;">Laura: </span><a href="http://whatsfordinnermom-laura.blogspot.com/2012/02/poubelle-stir-fry.html"><span style="color: black;">"La Poubelle" Stir-Fry</span></a><span style="color: black;"> </span><br />
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<span style="color: black;">Julia: </span><span style="color: black;"> </span><a href="http://southernfood.about.com/od/potroastrecipes/r/r80118e.htm"><span style="color: black;">Pot Roast w/ Garlic & Thyme</span></a><br />
<span style="color: black;"> </span><br />
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Cabbage was also included in the regular share, but due to allergies in both our families we were given an extra share of carrots.<br />
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<u></u> <u>Celeriac Salad </u> <br />
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<em> I prefer this to the "typical" preparation of <span class="yshortcuts cs4-visible" id="lw_1328678461_0">celeriac</span> which usually involves cooking then pureeing it. For some reason that doesn't feel very wholesome to me. This recipe is something my 6 year old ate at dinner, then asked for again as a left-over. Quite tasty. This has by far been my best effort with celeriac. T</em><em>asty with a sprinkling of ground chile. I used regular (meaning not hot) New Mexico red chile. (yes it is spelled with an e, not an i. Something I picked up after living there.) Who could go wrong with lime and ground chile? J.</em><br />
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<div style="text-align: left;">
1 pound celeriac, or so<br />
Juice of a lime (the zest would be good, too)<br />
1 tablespoon white wine vinegar<br />
1 tablespoon olive oil (use the good stuff for this)<br />
Sugar to taste- I skipped this. No need for sugar<br />
Salt & pepper to taste<br />
Leaves from celery, chopped-or some parsley.<br />
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Slice off the exterior of the celeriac (just use a knife, it's too big a job for a vegetable peeler). Use the benriner, or a mandolin to cut thin-thin-thin ribbons. Add the remaining ingredients. Serve immediately.<br />
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<em><u>*Black Beans</u> - There is something seriously special about Farmer Erick's black beans. I don't know why, but they have this amazing aroma while they are cooking. They taste like no other bean I have ever eaten. I keep forgetting to drop a bit of kombu in the beans while they are cooking, but I never notice the difference. FYI, kombu is a seaweed that, when added to beans while cooking, can decrease some of the gassiness. Generally just a thumb sized piece is great, and it has very little effect on the flavor. Another way to avoid gas is to simmer the beans for 5 or so minutes, and drain the water. I have trouble doing that with Erick's black beans, because I see some color change in the water, and I don't want to let that goodness go. Too sentimental. I don't think there are many wrong tricks about beans.....other than not eating them. -- Julia</em></div>Laurahttp://www.blogger.com/profile/12812680197415627352noreply@blogger.com0