Mulberries, Fava Beans, Farm Shares and Crisps

We got a new farm share this year. Last year we didn't get a CSA because the farm we'd been at for over a decade suffered from drought and chose to not offer the CSA. I missed it. This year it became clear they weren't going to restart the CSA program, so I needed to find a new farm.

There are several farms that deliver shares to our area and I found one, Siena Farms, that delivers to the ice cream shop in the next town which we visit often. Conveniently, we can buy ice cream when we pick up the veggies! A small share weekly seems to be just enough for us. We started with some good salads and are moving toward sautéed and stir fried vegetables with various proteins. Tonight will be shabu-shabu, as I have carrots, napa cabbage, shitake mushrooms and garlic scapes from the farm. 

Today I'm blanching some fava beans although I have to decide what to do with them, maybe marinate?
But at least they'll be ready to eat. 

Also today, I made a batch of mulberry jelly. This wasn't the best mulberry year, because we had some rather windy storms come through so a lot of the berries got shaken off before I could get to them. Not to mention, I am always competing with the birds, squirrels and chipmunks for berries. I got just enough to make 9 cups of mulberry-lime jelly.

Last project of the day is a berry crisp - for the 4th the youngerchild made a chocolate cake that was decorated with whipped cream frosting and berries in an American flag motif. There are a lot of berries leftover, even with me making raspberry-blueberry muffins this morning and us all just eating a bunch. So I tossed the rest of them with cornstarch and sugar and made a crisp that I'll bake for dessert. 

Strawberry Season Is Back!

Hopefully, this year strawberry season won't last three days, but I wasn't taking any chances. The fields opened two days ago and this is my first day not working since then. There was a thunderstorm coming the afternoon so I made a plan to go early this morning and get enough strawberries for all my needs - we've been out of strawberry jam for a while. 

First batch was strawberries, sugar, and a little vanilla paste. This made eight cups. I've stopped adding pectin to my jams whenever possible so it means a slightly lower yield per batch. 

Second batch was strawberry rhubarb. I had two cups of rhubarb in the freezer, which I let sit with four cups of sugar for an hour to macerate, and then added seven cups of halved strawberries and 1/4 cup lemon juice. This made six cups. 

I have set aside strawberries sliced and mixed with sugar to make strawberry shortcake tonight, and another quart of berries for strawberry soup for dinner. That still leaves about three quarts of berries left for... another project, maybe?

Sourdough Bread Bowls

I've been teaching the youngerchild to cook and one of the things we made this week was beef stew. There was a lot left over, so we decided it would be fun to try to use Legion to make bread bowls. Last night I mixed up the dough:

150 g Legion (starter)

6 cups bread flour

3 cups water

1 oz olive oil

1 T. sea salt

After letting it rest for 30 minutes, I pulled and folded it 5-6 times every half an hour for a total of three times. I ended up having to lightly oil the bowl, too, since it was really sticky (maybe do this first next time?). Then I left it overnight to ferment. 

This morning I shaped it into three small round loaves and lined three salad bowls with floured cloth. The loaves were placed seam side up in the bowls, covered with the cloth and then put in the fridge. On top of the cloth I used plastic cover them all to help keep the moisture in.  

This evening, about six hours later, I flipped the loaves onto baking sheets lined with parchment and dusted with cornmeal, slashed them with a knife, and baked them for 40 minutes at 450˚F. 

It's a similar bread to the sandwich loaves I've been making for years but the extra manipulation led to a lighter crumb which was exactly what I was hoping for.