farm share Archives : Page 2 of 4 : Cast Iron Garden

November 23, 2023November 23, 2023

11/23/2023 peaceful thanksgiving!

The described meal, plated on white and black plate with a wine glass of champagne. — The Chef and Chef Paula made a lovely Thanksgiving dinner they considered simple but they were actually having a good time in the kitchen all afternoon. I kept out of the way and napped with cats on the couch. The turkey was raised by Paula’s uncle. The dumplings are cream cheese and onion pierogis. The Brussels sprouts are from the farm share and caramelized in crabapple syrup (jelly that didn’t jell).

$The champagne bottle (dark green glass) with the Chef’s hand designed reusable vinyl label. The vintage area is pink with darker pink letters saying “CHC Brewing”. Handwritten notes specify “Cran + Crab Champagne, batch 3, 10.3% alcohol”. The logo is CHC with the first C reversed for symmetry. The letters are red with ornate, almost fractal, curlicues around them in a slate dark gray background.$

Our sparkly beverage was 2021 vintage neighbor crabapples with added cranberry, bottled in 2022.

I’m holding a wineglass of sparkling beverage up to the 1970s shell chandelier that came with the house. The backlighting shows off the abundant bubbles in the bubbly. — Cheers everyone!

October 28, 2023October 28, 2023

10/28/2023 dinner

Refried beans with chunks of feta cheese, a pile of Mexican rice, and a corn tortilla loaded with pork, avocado, lettuce, onions
, cilantro, and the flavorful pepper hot sauce. — Paula made refried beans with bolas maycoba beans from last year as well as some Rancho Gordo beans of some variety. The Chef made a pepper hot sauce from all the ripe Chimayó chile peppers in the garden plus everything pepper leftover in the freezer, including farm share jalapeños, two year old poblanos from the garden, and assorted mystery peppers.

September 23, 2023September 23, 2023

09/23/2023 hors d’ourves

The Chef pours the house wine (from farm share muscadine grapes). The cucumber appetizers are topped with feta and tomato (farmshare) and who knows what else. They were good!

September 7, 2023September 7, 2023

09/07/2023 paella

Garden ingredients are garlic, saffron and Corbaci pepper. All other veggies except carrots were from the farm share. Shrimp and rice from the grocery store.

August 8, 2023August 8, 2023

08/07/2023 pesto gnocchi

A round stoneware bowl contains gnocchi with pesto and sausage chunks and cheese. A bowl to the side contains veggies garnished with a basil leaf. — The little side salad has all farm share veggies.

July 23, 2023July 23, 2023

07/23/2023 pesto result

Pesto on the Chef’s homemade pasta, topped with Walmart chicken, farmshare veggies, and farmshare tomatoes.

March 15, 2023March 15, 2023

03/14/2023 garden salad

Garden salad contains green wave mustard, scotch blue curled kale, and bloomsdale long standing spinach. Cucumbers and carrots from farm share. Parsley and fennel on main chicken dish also from farm share.

January 21, 2023January 21, 2023

01/21/2023 refried cowpeas

Paula has been experimenting with what beans can be refried using the Rancho Gordo refried bean recipe. The refried cowpeas were great! These were the Corrientes cowpeas from last summer. Tacos had ground venison for the meat; the non-tomato veggies were mostly from the farmshare.

January 1, 2023January 1, 2023

01/01/2023 new year frolic at Lexington

Liverworts near the parking area!

Briar is always blinking when she gets her picture taken.

We saw some very green fine stuff covering the Sandy loam.

Some obvious moss nearby.

Then the green stuff with moss capsules! When I got home I saw Mom’s blog post from today. The very fine green coating appears to be the protonema life stage of the moss! Thanks Mom! Guess ‘tis the season.

Dog eyes open this time.

A big cluster of dead ants. No idea why.

A mystery plant on the edge of the path cut.

The leftover seed heads of the mystery plant.

A second smaller individual of this mysterious plant.

The habitat of the mysterious plant.

Paula spotted this gorgeous greenbriar leaf!

Briar leaps from the water. It was warm out!

Bounce bounce bounce! miraculously she wasn’t muddy. Good clean water.

Enjoying some last smells before we head home.

The Chef made Hoppin’ John for dinner. The green is chard from our garden, frozen from a previous season. The black eyed peas were from the farm share. Paula made cornbread from scratch.