18 August, 2013
11 August, 2013
Hazy golden with a fluffy white head. Smells a little like grain and maybe some clean funk?
Flavor is not what I expected. It's a little bitter, but not from hops. No sweetness, but rather the taste of grains that spent too long in the mash tun. A little earthy. This probably has brettanomyces in it, one of the farmyard varieties.
Smells of thick, sweet coffee and roast. A slight mahogany around the edges when held up to the light, otherwise inky blackness. Thick but not cloying. Good balance and a hit of increasing coffee through the sip.
Pretty good beer, maybe an 8, but expensive.
Little to no head. Smells of chocolate and slightly sour. Tastes like it smells. Malty and rock, followed by chocolate and roast, wroth Oak and then a yang of sore and a long malty, oaky finish. A while later you get the alcohol. Very complex, multi layered, but balanced well for a big beer.
Quickly dissipating head over an orangeish amber body. Smell like a lightly Smoked lager. Initial draught is smokey followed by a slight maple. A nice clean beer. The residual sugars make it a bit too sweet for me.
06 August, 2013
03 August, 2013
Things like lettuce, cucumbers, tomatoes, peas, and strawberries don't require much in the way of preparation and have so been eaten fairly quickly. Tomatoes are something we've really looked forward to, and so those in particular are eaten at the earliest opportunity in sandwiches and caprese salad.
Scallions and onions are such general use things that they make their way into many other dishes; great pantry fodder. Carrots have been the same, but we're reaching such a volume that I think it's time to make some honey roasted carrots, maybe with some garam masala. Garlic scapes have been adopted into this category; I cut them into 1/4" pieces and froze them so we could use them in place of garlic for months to come.
Herbs have been all over the place. I don't like dill, but Clay used some for a while. The rest became inedible. Parsley has gone into a number of things including pesto with some of the mint. Mint also went into a jelly/syrup. The basil was already turning dark when we got it, and after being rushed into caprese and regular salad the remainder was composted.
Members of the cabbage family have been interesting. Broccoli is easy because we've had it all our lives. Kohlrabi was unusual to clean, tastes like broccoli stems, and ended up raw in salads. I think the first bok choy was used in noodle bowls, and we may do the same with the next round. Napa went into egg rolls and a salad, but we still have almost half of the 4# napa head we got week 3.
Dark, generally bitter, leafy greens are not a huge part of our regular diet, but judging by the sheer volume I'm guessing they are for the sort of people who normally get farmshares. I'm running out of ways to make these things edible. After initially trying collards, kale, chard, and dandelion greens straight we have resorting to hiding them in other dishes that are less healthy but more palettable. If you think you can put spinach in it, one of these will work. We've put dandelion greens into sandwiches, chard into lasagne (2.5 weeks worth of it, all at once) and a chile chickpea soup, and kale into a stuffed pizza (healthier than it sounds) and cavatini. I actully just washed, chopped, and froze the last 2 bunches of kale so we could use them later and may do the same with the last bunch of chard.
We've actually frozen a lot of stuff- ingredients, partial components, and entire meals. We may be inundated now, but we'll be eating off the farmshare long after the season is over.
In some ways it's been kind of a stress trying to use things: using stuff before it goes bad, not having enough time to really process or cook a lot of stuff when we want or when it's ideal for the produce, knowing the next box full of stuff is looming X days in the future. I can see why people would choose to split a box with another couple or small family, but live and learn. Regardless, these are very first world problems to have and a lot better than the alternative.
1-14 oz can chickpeas
1 medium onion, chopped
1 bunch swiss chard
1-14 oz can diced tomatoes
Garlic ginger paste (I didn't add it, so no idea how much.)
1 tsp yellow curry powder
1 tsp tumeric
1/2 tsp coriander seeds
1/2 tsp ground cumin
Salt, to taste
1/2 tsp olive oil
1. Heat oil in a large saucepan. Add chopped onions, tumeric, coriander, curry, and stir fry on medium heat for 1-2 minutes, periodically stirring.
2. Add diced tomatoes and juice, kale, and chickpeas and juice and cover with a lid. Cook 3-5 minutes.
3. Add garlic ginger paste.
4. Serve by it self or as a side dish.