At the end of the CSA season, our farmer likes to invite shareholders out to the farm to do a bit of picking our own produce. We went the first weekend in November. It was a beautiful day to be outside. We pulled turnips, saving the good greens, and leaving the brown or bug-eaten ones to compost in the field. We cut tatsoi, mustard greens, and kale to freeze, and a bit of mizuna to cook fresh. We dug potatoes, which was fun, because my husband had never seen the above-ground part of a potato, and it had been a few years since I’d last dug potatoes, so neither of us was quite sure what we were looking for. Between my memory and our farmer’s directions (telling us where in his fields to look for what) we were successful enough. There were also lots of squashes already picked for us, and we chose mostly butternut to take home, because I know more ways to cook it. We also took a few Little Dumpling, because there’s something fun about one squash = one serving. Unlike last year, when most of our haul was carrots and parsnips, we pulled neither this year. The carrots were all gone, and the parsnips were in a different field.
We didn’t think turnip greens would freeze well, especially because we like the crunch of the stems, so we planned to eat them fresh while freezing the other greens from our CSA. We made a turnip, greens, and tofu stir-fry shortly after our visit to the farm. It was too hard to get the cooking times right, so the turnips ended up too soft (mush, even) before the greens were wilted enough.
With the rest of the greens, after they’d had another week to wilt in the fridge, I pureed them into soup. Wilted greens pureed into soup are wonderful. I chopped, boiled, and then pureed together a few potatoes, a turnip, the remaining turnip greens, in a broth of water (1 to 2 cups per potato), salt, pepper, garlic powder, hot pepper, and smoked paprika. Choosing the right spices for a vegetable makes such a difference.
We’ve been eating some squash, too. Buttercup squash is a lot like acorn squash. It works, but is boring, baked and served with butter and maple syrup in the cavity. Been there, ate that, lots more squash left. At least all those are local foods. My mother gave us a pineapple (very much not a local food) but we forgot to eat it while it was really fresh. So we cut up the pineapple and filled buttercup squash cavities with pineapple chunks, plus a bit of water, and sprinkled the whole thing generously with a Jamaican spice mix, then baked the squash. Jamaican pineapple squash is a delicious combination, well worth repeating.
Pineapple isn’t the only fruit I’ve been playing with. I made oatmeal this weekend (steel-cut, not rolled) studded with cranberries and chunks of apple (both local, of course), sweetened with maple syrup (local again), and spiced with cardamom, nutmeg, and cinnamon. Delicious!
We finally started eating from our freezer. With dough from a local pizza place, we made our own pizza. (We should have planned ahead and made our own dough in our bread machine. We have yet to do that, but sooner or later we will.) Everything we put on the pizza was local: tomato sauce from the summer before last, fresh mozzarella from the farmers market, and vegetables from our freezer. One one pizza we used large-diced green bell peppers, and on the other cubed eggplant. Both vegetables had very good flavor and texture after being frozen and then baked. Hooray!
We’ve supplemented our CSA veggies with apples, napa cabbage, and lettuce from the farmers market. for later. Apple report: the Baldwins are still incredible, the Mutsus are still crisp and juicy, and the Northern Spy apples that have been sitting in a bag on my kitchen floor for weeks are still pleasant to eat (whereas McIntosh would have gone mushy or mealy ages ago).
Also at the farmers market we got heads of green cabbage, as a storage vegetable. I was inspired by the red cabbage from this summer that we ate 3 months after receiving it. (We got it in week 10 and ate it in week 22.)
Our kitchen is still overflowing with apples, squash, and pumpkin. I want to make applesauce, curried squash-and-pumpkin soup, cubed squash, mashed squash, pumpkin puree… But our freezer is full. So we bought a chest freezer. We’ve been talking about doing this since last winter, when we decided to go up to the large share. Instead of eating a small share’s worth of veggies and freezing the rest, we’ve been eating more veggies, leaving us fewer to freeze. Finally, in the fall, we got inundated with more than we could eat. That’s a good thing, because we’re planning to keep eating our vegetables this winter.
We realized that we only need another freezer about as big as the one on our refrigerator. At first, we thought we’d find a freezer on Craigslist, but those were mostly much bigger. They’re also older, and much less energy efficient. We looked at a few stores to get a sense or how big the freezers are, and how the space inside is arranged and accessed. For each, we wanted to know about price and energy rating. Nobody had an EnergyStar freezer for sale. Finally, we got onto the EnergyStar website, and found that for small freezers the standard is much stricter than for large ones. Instead of being at least 10% more efficient than the industry average, they have to be at least 20% more efficient. Only one freezer currently has that rating. And it’s sold only at one store. And that store is Walmart. I’ve never set foot in Walmart. I abhor their labor policies, and the way they intentionally drive their competitors out of business. At the same time, they’re a real leader when it comes to the environment, both for how they run their stores and what products they demand from their suppliers. The long and the short of it is that I still haven’t set food in a Walmart store, and don’t ever plan to, but, thanks to mail-order, I’ve now done business with them, to save about 50 kilowatt-hours per year.