This Week’s Harvest, 10/13
Hello out there! I have a special treat for you this week – a guest post from my friend Hope of the scrumptious Hopie’s Kitchen. We’re having a crazy October full of visitors, houseguests, weekend trips, and concerts, so I moved my own panier back a couple of weeks (just another cool feature of our CSA). Since I won’t be getting my own share this week, Hopie’s going to give us the rundown on hers.
It is my great pleasure to be guest blogging this week on Croquecamille’s very practical offshoot blog. I appreciate how Camille is encouraging people to sign up for CSAs with Seasonal Market Menus, and I feel especially proud, since I recommended the paniers bio to Camille!
You pick up paniers bio either on Wednesday or Friday depending on your drop-off point is and, unlike Camille’s, mine come on Friday, great for experimenting over the weekend, not so great if you’re going away. Luckily, this week, I was around with plenty of time to play.
In the lot this week there were potatoes, tomatoes, frizzy salad (what?…yes, that’s the technical term), Swiss chard, granny smith apples and (missing from this photo) two beautiful heads of broccoli. A lovely mixed-season selection.
The broccoli got sautéed right away and thrown into leftover Beef Golden Curry and the granny smith apples that are missing from the group shot were dipped into fondu savoyarde. I know it’s a bit early in the season for that but it’s been cold and rainy and it was my birthday, so I have excuses.
I’m thinking of doing something vaguely Indian with the Swiss chard since I’m not a big fan and would like to mask the flavor with lots of spices. The tomatoes have wonderful flavor so it would be a shame to cook them, in my opinion. They’ll probably be thrown into a nostalgic-for-summer caprese salad. As for the potatoes, I’ve been lobbying for D’s potatoes au gratin with smoked salmon for a couple weeks, and now there’s no excuse not to have them! I don’t know about the salad. I find it a bit bitter. Any ideas? Maybe with some eggs it would be okay – like an omelet or frittata…
I’ll let you know how it goes!