The photos are great. How much does all this food cost you?
Your nails hardened because bodies absorb vitamins and minerals better from food than from little pills.
Woman! You sure can take a deeeeelightful picture.
Sugarplums! I thought they were Ranier cherries in the first photo, something I absolutely adore but don't buy due to the price ($5.99 a pound on SALE last week - huh uh, nope, sorry...)
I get teased at work about being the "Soup Lady" because I make a big batch every weekend and bring it to work for lunch every day. Give me a jar of chicken base and ANYTHING left in the refrigerator and I can make a wonderful soup from it. Costs me maybe a dollar a day for lunch - and it is a wonderful lunch filled with nutrients and skimpy on fat and bad carbs. I'm afraid I can't find a downside there.
Anyone need any tarragon? I mean the really strong, extremely fragrant french tarragon? Mine has become a giant runaway bush and I could make bernaise sauce by the VAT and not use it all...
Mike,
I paid up at the beginning of the season for a CSA membership; more info at http://www.hellgatecsa.com/
Tata--thanks and yeah, my hair is growing faster also. Truly bizarre.
Punskter--where do you live? I would LOVE some fresh tarragon. :D Also, you can dry it and/or put a whole bunch of clean, fresh leaves in a bottle of vodka/oil/vinegar in order to make tarragon vodka/oil/vinegar. :D
Expensive lunch box??? Obviously you haven't seen the siblings of your rice spaceship:
http://www.zojirushi.com/ourprod...jars/
sl_xb.html
So tempting! But do they have a matching thermos for the eel cola? Just right for keeping Delicious But Deadly Dehydrated Fungus Demons contained till lunchtime.
Pity the CSA doesn't include them in your haul. Maybe your Dark Templar can summon them.
Though I almost prefer this:
http://www.amazon.com/Manga-Cook...17431353&sr=8-
4
SteveK,
I ALMOST got a ZJ lunch jar, but my thing is that I have to pack my lunch the nite before...very tempted to get a bento cookbook though...
And yes, our CSA IS promising us a share of Delicious yet Deadly Fungus Demons. As they were raised humanely and in 100% organic settings, they are a tad safer to eat. :D
Maine. You know, I bought this tarragon and grew it in a pot one summer, then not knowing if it was winter hardy or not, I brought it in for the winter. It does not do well indoors and ultimately I tossed it out in the edge of the woods...where I found a single sprig of it growing the next summer. Dug it up and moved it to where it is now and yes, it does just fine in the one 5 winters we have, and is now enormous. I could make a swimming pool full of tarragon vinegar with it! I have some major rosemary, too. I was so surprised to see rosemary used as an ornamental shrub all over Tucson - every planter in the city has rosemary spilling out of it.
Punkster,
My Mom had the same thing happen with Anise Hyssop. I grew it from seeds from this little Medieval Seed company, and it gave forth one scrawny annual shrub.
Well, that thing self-seeded and now a semi-perrenial globe of the stuff almost 5' high is growing every summer. Birds, bees, and butterflies love it so it's actually nice to have even though one can only have so much hyssop tea...the flowers are edible also.
jen: writing this less than twenty miles from "the carrot capital of the world." big ed, a crusty old desert carrot farmer (and father to three legendarily beautiful daughters who have managed to avoid all allusions to "lear" but i digress) gives you this recipe for scrumptious carrots.
slice on the bias and cook french style (boil in lots and lots of heavily salted water until just barely tender, this brings out all the glorious colors). drain.
melt enough butter to cover in a sautee pan, toss in fresh chopped basil (any basil will do, but my favorites are sweet and lemon), add in the carrots.
oh, my gawd. this is rapture dance inducing.
make the butter proportion "lightly coat." "to cover" was a poor choice of words.
MB,
Thank you, will try that with the remainder of the carrots. Also note that my CSA deiveries go thru until Thanksgiving, so I will no doubt be seeing carrots again towards the end of the season also. :D
You know, MHB, I buy carrots through a friend who owns a small neighborhood grocery/deli/liquor store, in 50 pound bags. I originally started purchasing them for my horse, because it was a fraction of the price of what I paid at the supermarket, and because they were so HUGE. Biggest carrots I have ever seen - I store them in the basement where it is cool and bringing up 4 or 5 to stash in the fridge is all I can carry - it's like hauling firewood. But what I discovered is that they are the sweetest, most fab carrots I have ever tasted. The bags say they are a product of Mexico, so not too far from you, really. I must try this recipe (though a diagonal slice of one of these bad boys would be too big to jam in your mouth)!
Oops - one more - try this same method but for the basil, substitute some fresh grated ginger and chopped fresh dill. MMMMMMMH!
MHB, you just made my lunch! 
Jen, I love this series - helps renew my motivation every time.
OMG. Peaches. My Ol' granpappy taught me how to graft aprocot brances to peach trees and vice-versa. The results made for a delicious fruit (for my grandmother) and a terrific brandy for the ol' man (and me, tho' I was only 12 at the time).
More hot, uncensored, amateur food porn:
Tossin' My Little Salad Box Thingie or How I Aged Conan In One Single Night Of Fuckity-Fuck And Away We Go!
-by MISTRESS JEN
Chapter 1:
Yeah. I admit, I'm addicted. What most people would call "MORePiG level grindage" I call "stress relief by getting to kill loads of things in very graphic ways, including full-on decapitation and organ removal." I was planning on...
Ahhh nahhh - I can't do it.
Scrumptious post and photos, I look forward to some spectacular kale photos in the fall. I hope you get some rutabagas. I miss that kind of stuff desperately. I grow other great things here in the tropics, but the foods of my childhood are now eaten mostly in my dreams. I love your CSA posts.
MB says:
writing this less than twenty miles from "the carrot capital of the world." big ed, a crusty old desert carrot farmer (and father to three legendarily beautiful daughters....
...melt enough butter to cover in a sautee pan...
...make the butter proportion "lightly coat." "to cover" was a poor choice of words.
The Daughters of The Carrot King
He slid his hand over her beautiful, lightly coated buttery frame, letting his fingers slide down and around her...
Nope. Like DrBopperTHP says: Ahhh nahhh - I can't do it.
Damn. Never mind.
while i have experienced many instances of sublime sensuality in the kitchen (the smells, the tactile nature of so many of the tasks, the slippery goodness of handy ingredients all factor in here) i have never been quite able to write it effectively.
susie bright, on the other hand, is brilliant.
Punkster, I'm a soup fiend too. Most recently, one of those mixed bean/lentil/split pea packages, chicken italian sausage, chicken stock and whatever leftover veggies were hanging around the fridge.
How I have to be more organized so I can bake bread. Like Jen, I don't have time to do stuff in the morning.
Andrea,
Mornings are an extension of clinical death for me. I literally once almost left the house fully dressed except that I was still wearing my house slippers. Had to go back upstairs and put my work shoes on.
Instant human, just add coffee...
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