CSA Take Three (More Organized)
Jul. 3rd, 2020 05:31 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lydamorehouse Interestingly all the literature that went out to the Hmong Farmer's CSA recipients was filled with reminders like, "Only take your box! Look for your label! Sign out!" So, perhaps my chaos was not unique?
Image: CSA bounty (though the jar of honey was not included, that is just on the table)
So, this time my CSA included a bunch of fun things: sugar snap peas (a favorite to just eat raw), garlic scapes, rhubarb, Thai basil, green onions, curly kale, zucchini (one yellow, one green), dill, and another (not pictured) HUGE bag of lettuce.
Most of this, my family and I will have no problem eating. Although, we were joking tonight, as I made an herbed spaghetti dish for dinner, there is possibly no way we can consume all of the lettuce we currently have in the fridge. I am personally giving it the old college try, one salad at a time. Hopefully, my digestive tract will thank me?
The one thing we got this time that I don't use often is Thai basil. I'm generally a big basil fan, but Thai basil is something I mostly think of going in pho? But, I did a little googling and discovered that there are some fun things you can do with basil, including their flowers, like this basil flower vinegar...
Image: there is condensation on the mason jar because the cool dark place I have decided to let this steep is the fridge.
This is day two for the flowers steeping in white vinegar. I suspect this is going to end up a very lovely shade of purple when it is done. The place that suggested this also has a salad dressing recipe, so that once you have the basil vinegar, you will know what to do with THAT.
Someone on the internet also suggested basil ice cream, which I am having some trouble convincing my family is a good idea, but, man, do I want to try it.
We also finally had the mint syrup I made a couple of weeks ago in a drink Shawn basically invented. It has gin, club soda, and a lot of mint syrupy goodness in it. I don't drink very often, but I found this very delicious. (Technically, the verb tense here should be 'am finding," as I am enough of an alcohol lightweight that I am very slowly sipping this throughout the evening. Perhaps my typos will increase as the evening wears on....)
Not super fancy as "mixed drinks" go, but surprisingly tasty... says the non-alcohol drinker.
It continues to be insanely hot and humid around these parts. I have been watering sections of my lawn and gardens pretty much every day, though honestly the entire experience of "air" is not unlike the sensation of being trapped inside a greenhouse. So, I suspect it's pretty good for the plants.
I ordered myself a copy of an anthology of Indigenous Science Fiction, Walking the Clouds (ed. Grace L. Dillon), as prep for my Loft reading class. I have not been able to read a full novel since Trump was elected, I swear, so this will be a nice way for me to dip back into it. Apparently, the anthology is all novel excerpts. In the meantime, I'll be catching up on some short stories by other BIPOC SF/F authors that we put on the to-read lists.
At the same time as I ordered the anthology, I impulse bought copy of The Star Trek Adventures: Science Division RPG handbook. It was a bit pricey, but I'm hoping it will be worth it. I'm not gaming with my group again until early August so I have time to read it and see if, for once, I can actually contribute more than just drama. As it happens, things were SO DRAMATIC with my last character that I have rolled a new one for this next campaign... because no one I was playing (including, briefly, an NPC) is left on the ship. :-)
Did I mention that Mason got into PSEO at the U for next year? (PSEO = Post-Secondary Education Opportunities.) We are excited, even with COVID concerns, because he has chosen to go full time. I think this will be good for the budding case of senioritis he already had brewing his junior year. He won't be required to do anything with Washington Tech that he doesn't want to (though I suspect robotics will still be on the list of "want to"), which could potentially be very nice for his schedule... depending on what he can get into. He's still registered at St. Paul College, however, so that takes some of the pressure off. What he can't get into at the U, he could potentially pick up there.
But who knows what school will even look like in September?
I am concerned about my country right now. We are not handling "The Covids' very well.
How's by you?
Image: CSA bounty (though the jar of honey was not included, that is just on the table)
So, this time my CSA included a bunch of fun things: sugar snap peas (a favorite to just eat raw), garlic scapes, rhubarb, Thai basil, green onions, curly kale, zucchini (one yellow, one green), dill, and another (not pictured) HUGE bag of lettuce.
Most of this, my family and I will have no problem eating. Although, we were joking tonight, as I made an herbed spaghetti dish for dinner, there is possibly no way we can consume all of the lettuce we currently have in the fridge. I am personally giving it the old college try, one salad at a time. Hopefully, my digestive tract will thank me?
The one thing we got this time that I don't use often is Thai basil. I'm generally a big basil fan, but Thai basil is something I mostly think of going in pho? But, I did a little googling and discovered that there are some fun things you can do with basil, including their flowers, like this basil flower vinegar...
Image: there is condensation on the mason jar because the cool dark place I have decided to let this steep is the fridge.
This is day two for the flowers steeping in white vinegar. I suspect this is going to end up a very lovely shade of purple when it is done. The place that suggested this also has a salad dressing recipe, so that once you have the basil vinegar, you will know what to do with THAT.
Someone on the internet also suggested basil ice cream, which I am having some trouble convincing my family is a good idea, but, man, do I want to try it.
We also finally had the mint syrup I made a couple of weeks ago in a drink Shawn basically invented. It has gin, club soda, and a lot of mint syrupy goodness in it. I don't drink very often, but I found this very delicious. (Technically, the verb tense here should be 'am finding," as I am enough of an alcohol lightweight that I am very slowly sipping this throughout the evening. Perhaps my typos will increase as the evening wears on....)
Not super fancy as "mixed drinks" go, but surprisingly tasty... says the non-alcohol drinker.
It continues to be insanely hot and humid around these parts. I have been watering sections of my lawn and gardens pretty much every day, though honestly the entire experience of "air" is not unlike the sensation of being trapped inside a greenhouse. So, I suspect it's pretty good for the plants.
I ordered myself a copy of an anthology of Indigenous Science Fiction, Walking the Clouds (ed. Grace L. Dillon), as prep for my Loft reading class. I have not been able to read a full novel since Trump was elected, I swear, so this will be a nice way for me to dip back into it. Apparently, the anthology is all novel excerpts. In the meantime, I'll be catching up on some short stories by other BIPOC SF/F authors that we put on the to-read lists.
At the same time as I ordered the anthology, I impulse bought copy of The Star Trek Adventures: Science Division RPG handbook. It was a bit pricey, but I'm hoping it will be worth it. I'm not gaming with my group again until early August so I have time to read it and see if, for once, I can actually contribute more than just drama. As it happens, things were SO DRAMATIC with my last character that I have rolled a new one for this next campaign... because no one I was playing (including, briefly, an NPC) is left on the ship. :-)
Did I mention that Mason got into PSEO at the U for next year? (PSEO = Post-Secondary Education Opportunities.) We are excited, even with COVID concerns, because he has chosen to go full time. I think this will be good for the budding case of senioritis he already had brewing his junior year. He won't be required to do anything with Washington Tech that he doesn't want to (though I suspect robotics will still be on the list of "want to"), which could potentially be very nice for his schedule... depending on what he can get into. He's still registered at St. Paul College, however, so that takes some of the pressure off. What he can't get into at the U, he could potentially pick up there.
But who knows what school will even look like in September?
I am concerned about my country right now. We are not handling "The Covids' very well.
How's by you?
no subject
Date: 2020-07-04 12:27 am (UTC)no subject
Date: 2020-07-04 11:05 pm (UTC)no subject
Date: 2020-07-04 01:21 am (UTC)That book looks fantastic. Alas, the library only has it in tree version, and I am nervous about borrowing tree books.
Congrats to Mason!
no subject
Date: 2020-07-04 11:09 pm (UTC)Okay, I will consider basil ice cream. Not only has it been hot enough to warrant making some, but we still have a lot of basil left so that might be a good way to use it up.
And, thanks!
no subject
Date: 2020-07-04 01:46 am (UTC)lettuce soup!!!!
I have to find the image, it was texted to me, but I know it's a thing. I will post it momentarily.
no subject
Date: 2020-07-04 01:49 am (UTC)P.
no subject
Date: 2020-07-04 01:56 am (UTC)no subject
Date: 2020-07-04 01:55 am (UTC)1 med yellow onion, diced
4 scallions, trimmed and diced
4-6 garlic scapes, coarsely chopped OR 2 garlic cloves, peeled
2 Tbsp coarsely chopped flat-leaf parsley
2 Tbsp coarsely chopped chives
1 Tbsp fresh thyme leaves
2 large heads lettuce, ends trimmed and coarsely chopped
2 medium red potatoes, peeled and diced
3 cups chicken stock
1/4 cup heavy cream, plus extra for garnish
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
METHODS: 1) in a medium Dutch oven or soup put, heat butter over medium flame until foam subsides. Add onion, scallions, and garlic scapes; sauté over medium-low heat until vegetables are softened, about 5 minutes. Add parsley, chives, and thyme; sauté for 1 minute. Add lettuce, stir and saute until wilted, about 1-2 minutes. Add potatoes and stock; cover and bring to a boil. Reduce heat to maintain a simmer and cook, covered, until the potatoes are very tender, about 10-15 minutes.
2) Process the soup with immersion blender or transfer in batches to a blender or food processor. Add cream, salt & pepper: taste and adjust seasonings. Simmer for another 5 minutes or so, to heat through and reduce to desired thickness. Serve hot, garnished with a swirl of cream, scattered thyme leaves, and fresh chives.
Serves 4-6
no subject
Date: 2020-07-04 11:10 pm (UTC)no subject
Date: 2020-07-05 04:50 am (UTC)Your recipe is more elaborate than mine and I really like the thought of the fresh herbs in there.
P.
no subject
Date: 2020-07-04 02:02 am (UTC)I hope Tim Walz makes a statewide order for indoor masks.
no subject
Date: 2020-07-04 11:13 pm (UTC)Although Shawn showed me a video of a maskless guy being hounded out of a store by other customers. Maybe we should all band together to enforce the masks!