Tag Archives: two small farms

Last of the Farm Shares

28 Jul

Our nine weeks of fresh vegetables from Two Small Farms ended last week. It was a great experience and I can’t wait to participate again next summer. We could have continued our subscription (awesome since California weather is so great for extending the growing season) but I’m leaving the west coast soon and Brian would not have the time, skill or physical ability to cook and eat all those veggies each week by himself. If you live in the Bay Area, I highly recommend Two Small Farms’ Community Supported Agriculture subscription. You really get your money’s worth and the vegetables (and strawberries!) are delicious.

Here’s what we got on week 8 and week 9.

CSA share 8

Week 8:
young walla walla onions – delicious
strawberries
parsley root
butter lettuce
giant scallions – YUMMY!!
heirloom tomatoes – each tomato is so unique in look and taste
turnips – pretty good with pork belly! wish I could make it Chinese style with beef.
romaine lettuce

CSA share 9

Week 9:
carrots – big ones!
young walla walla onions – they were so dirty/muddy this week.
corn !!!! so lucky we got corn in our last share!
new potatoes – yay!
purple cabbage – super heavy head
butter lettuce
heirloom tomatoes
strawberries

Fourth of July Cherry Pie + CSA Share 7

8 Jul

My mom’s birthday is July 4th but I wasn’t home to celebrate with her. Here’s a picture of a pie for you mom? I baked this pie to enter into Craftster’s cooking challenge for fun. I have too much fruit that Brian won’t eat including cherries, lychee and watermelon. He also bought grapes and we got more strawberries from out weekly CSA share.

Pretty right? I accidentally added too much salt to the crust but it’s okay because the filling is sweet. Here’s the recipe.

Fourth of July Cherry Pie

Ingredients:

Filling:
1.5 – 2 lbs sweet cherries, pitted
1/2 cup sugar
1/4 cup water
~2 Tbsp corn starch

Crust:
1 1/4 cup flour
1/2 tsp salt
1 tsp sugar
8 oz (1 stick) butter, cut into cubes and chilled
~5 Tbsp ice water
1 egg, yolk separated

Instructions:
1. Using a food processor (I used my fingertips because I don’t have a food processor), pulse the cold butter pieces with the flour, salt and sugar until it looks like soft bread crumbs.
2. Add the water 1 Tbsp at a time until the mixture sticks together when squeezed.
3. Form into a ball and use immediately or wrap and refrigerate. If using immediately, roll out into pie dish or press into tart pan. Brush crust with egg white and refrigerate until needed. Save about a handful of dough for decoration.
4. Mix all filling ingredients together in a medium pot. Heat on medium-high heat until mixture thickens. Remove from heat and place into crust.
5. Using saved dough, roll out and cut stripes and stars. Place onto pie. Mix the remaining egg white with the egg yolk and brush onto dough. Sprinkle top of pie with sugar.
6. Bake at 375 F until top is golden brown and filling is bubbling, about 30-45 minutes.

Week 7 of our CSA share, only 2 left! Thinking of not renewing because I’ll be leaving in a few weeks and Brian won’t be able to eat all the food by himself. That and he won’t be able to and won’t have time to cook everything.

Here’s what we got this week:
basil
red norland potatoes – traded fennel for this in the trade box
carrots
cipolinni onions
strawberries
cherry and heirloom tomatoes – oooh heirloom tomatoes!
cabbage – need cabbage recipes! i have 2 heads now.. maybe dumplings?
romaine lettuce
red leaf lettuce

We have about 700 photos of camping to go through so I can’t say when they’ll be posted. I’ll try my best to screen some and put those up on facebook.

Tartine Bakery, CSA, and Bento 40

3 Jul

We’re going camping this weekend!! Look forward to an update with lots of camping goodness since it’s my first time camping. We’re going car camping though so it’s not truly camping but it’s a good start.

I went to Tartine Bakery to pick up two loaves of my favorite bread in the world, sourdough walnut bread. We’re bringing it camping to make sandwiches for hiking and for general nomming. It’s amazing by itself but goes great with manchego cheese. While there, I also picked up a sandwich for dinner and dessert. Tartine is overpriced but it’s so delicious. I’m sure I’ll get tired of overpaying soon but there’s still so many things I want to try! They ran out of almond croissants though. I was so sad. Those are amazing. Well, it’s another excuse to go back!

look at the size of this thing!! ~$7

spicy turkey pesto panini $13.50

seasonal fruit tart with pluots $5.50

Here’s a bento I made this week, nothing really special. Rice ball “cupcakes” with purple furikake “sprinkles”, grilled makerel and sweet egg leftovers, cabbage omelette and a strawberry.

bento 40

Our 6th CSA share! Only 3 more left before our subscription runs out.

CSA share 6

This week we got:
strawberries – bringing camping
red butter leaf lettuce
cabbage
romaine lettuce
golden beets
parsley root + parsley
cipollinni onions
cauliflower
cherry tomatoes – bringing camping

close up

glistening strawberries

Backlog of food photos + Bento 39

28 Jun

I haven’t been motivated to write up a post for you all even though I have been taking pictures and all. Now that the weekend is over, I have no excuse to clear out the pictures that have been queuing up on my desktop.

Let’s start off with a bento I made last week. I only have access to two bento boxes (this one and a lock n lock) so they are a little bland in color. I’ll have to try to make more color foods.

bento 39

This bento has cut up homemade peanut zong zi, pork gyoza, and homemade pickled carrots from a previous CSA share. Our newest CSA share didn’t have carrots but had lots of other yummy stuff.

CSA share 5, click for notes

Week 5’s box had (going clockwise from left):
purple cocktail onions – fancy
green butter lettuce
huge bunch of Italian basil – eeks! no food processor/blender to make pesto!
mei quin choi – yay! Chinese veggies! so fresh and good.
gem lettuce (i think..or romaine)
strawberries
romanesco broccoli – tasted like cauliflower!
red norland potatoes
green beans

We ate out a few times even though we had so much food at home. I was really tired of cooking and all the leftovers were getting old so we ignored them and ended up throwing out a bunch of stuff last night. =( I hate wasting food.I need to learn to not buy so much and not cook so much because we only have two people to eat it all (versus 4-5 in my family).

On Friday night we went to Hotaru in downtown San Mateo. The Wine Walk event was occurring where streets were closed off for wine tasting booths on the street and in the stores downtown. It was lively with people enjoying live music, hor douvrs, and local wine. We walked around that for a bit before having dinner.

udon combo 1

Brian got the udon combo with grilled mackerel and California roll. I tried chirashi for the first time. I loved it! The fish here is really fresh and had a lot of flavor. There was also shrimp, octopus, squid, and sweetened egg along with tuna, salmon, and two types of white fish I couldn’t identify.

chirashi regular

For Sunday lunch we went to Saigon City in San Mateo. It was one of the hottest weekends of the summer though it was nothing compared to how hot and humid New York gets. We wanted non-hot food so we ordered banh mi. I got the ham and he got pork. They were really good. The bread was soft yet still had a nice chew unlike most Vietnamese sandwiches that are really chewy. My ham sandwich had two types of ham and pate. The pork was tender, flavorful and grilled nicely (not burnt). Both sandwiches were great with hot sauce.

ham banh mi

pork banh mi

Check out my next post for what we did on Saturday, there will be lots of pictures!

Banana Peach and More Muffins

22 Jun


I had some old fruit left over so I decided to put them all together into a muffin. It came out quite delicious. I had a banana, a peach, a nectarine and an apricot. I don’t have a food processor so I just chopped everything up by hand.

Banana Peach and More Muffins

1 ripe medium banana
1 ripe peach
1 ripe nectarine
1 ripe apricot
1 cup flour
1/2 cup light brown sugar
1/4 cup granulated sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
pinch of salt
chopped walnuts (optional)

1. Preheat oven to 350 F. Grease a muffin pan or line with paper liners.
2. Wash, peel and chop the fruit finely, almost to a mash.
3. Mix together the dry ingredients.
4. In a separate bowl, mix together the wet ingredients.
5. Stir the wet and dry ingredients together until it just comes together. Don’t overstir or you will get tough muffins. Stir in walnuts with the dry ingredients or sprinkle them on top.
6. Spoon into prepared muffin cups.
7. Bake until a toothpick comes out clean, about 20 minutes. If they brown too fast, turn down oven to 325 F for the last 5-10 minutes.

I forgot to show you guys our weekly CSA box so here it is. We got some yummy stuff as well as some new stuff we’ve never tried before.

CSA share week 4

spinach – smaller bunch this time
summer squash – more?!!!?!?!?!? we haven’t eaten any since weeks ago.. I hope they’re still okay since I finally found a recipe that I want to try.
fennel – got 2 because I didn’t want beets and there was fennel in the trade box, for some reason I thought I’ve eaten it before but I was thinking of leeks instead.. made a dish with green beans, basil and tomato.. not bad.
salad mix – cool
carrots – yay! more pickled carrots!
green beans – so fresh and yummy
chives – such a tiny little bunch! I was expecting a lot more since Chinese people eat a lot of chives (dumplings, etc)
strawberries – weekly yum, not sick of them yet since they’ve been super delish every week, never like the tasteless watery cheap ones you get in NY.

We visited my grandparents in Oakland and took them out for dim sum. Unfortunately, we didn’t eat much since we’re small eaters and they’re small eaters but the food was good. On the way home we stopped by Oakland’s farmers market and I managed to spend $18 on string beans, a walnut wheat sourdough loaf, a pound of fresh handmade parsley garlic spaghetti, super sweet cherries and tomatoes on the vine. Fresh food tastes so good, I love it. That night, we got all dressed up to go to Brian’s company party only to find that it was actually NEXT week. Only slightly embarrassing.. haha. So Brian took me out to a nice Italian restaurant and we splurged on some nice food. I got smoked salmon pizza with caviar and Brian got veal medallions in mushroom sauce with mashed potatoes and green beans. The pizza was good but really salty. I don’t eat veal so I can’t tell you how his dish was.

On Sunday we biked to Coyote Point. The park was filled with BBQ and picnic parties since it was father’s day weekend. We packed leftovers for lunch. The area we lunched in was filled with eucalyptus trees! It was very pretty but pretty crowded. Lots of Spanish and Asian families and TONS of food on everyone’s tables.

Nothing much more interesting to say so here’s some food pictures from the past week.

Ugly picture but it’s the first time I made beef hau fun (hor fun) or stir-fried broad rice noodles with beef, onions and scallions. This used to be one of my favorite Chinese restaurant dishes because it’s my favorite noodle. It’s a really difficult dish to make because the noodles are sticky and it’s hard to make it not greasy due to the need for oil. Luckily I found a super nice non-stick (non-traditional, I know, I know) but it heated up really hot and I got good “wok hei” out of it. Yum. This picture was taken after we took two servings out.

We bought extra organic strawberries from the San Mateo farmer’s market on Sunday to make this pie. It was good but not amazing. There’s a cream cheese layer on the bottom. The crust tastes like cardboard because I bought a pre-made one. No recipe because it’s not worth posting. Hopefully I’ll get a chance to make a better strawberry dessert by the end of summer.

I had a lot of zhong leftovers lying around in the fried so I mixed them all together and steamed it all up in a pie tin because that was the only thing that fit into the pot so I could steam it. I chopped up some Chinese sausage, scallions and the dried shrimp, added more soy sauce and mixed in some fresh green beans in the end. Tasty, chewy dinner.

CSA Share 3

11 Jun

This is what we got for week 3 of our CSA membership.

click for notes

The share looks smaller this week but it was heavier!

We got:
summer squash – 3 funky shaped ones
strawberries – each week they’re getting bigger and darker
butter lettuce – baby head means no bitterness, yummy!
red butter lettuce – I think, it might be red leaf, looks like a cross
parsley – more!?! I realized I really hate parsley.. even more than cilantro. Anyone want free parsley?
tuscan kale – looks gorgeous! kale is so tasty.
bacon avocados – oooOoOOoOh, we got FOUR
oyster mushrooms – yay! shrooms!

avocados, oyster mushrooms and summer squash

We have a lot of summer squash piling up. Turns out Brian doesn’t like them and I don’t love them. I wish we had a grill because I liked them grilled but I just end up pan frying them. Any ideas? I have a squash gratin recipe but I don’t know how that will turn out. I could also make lasagna but that would be way too much food for 2 people and not likely something we want twice.

I never heard of Bacon Avocados before so I looked it up. Apparently they’re “light tasting” so I’m assuming they’ll be less rich than the Hass Avocado. I do know that I don’t love Florida avocados. I don’t know if that’s the official name but they’re the ones commonly grown in Florida and are the giant smooth skinned green ones. The flavor does not compare to Californian strains.

Going to Google tonight with Amanda. Might go strawberry picking this weekend! Looks like it’s going to be a warmer weekend, yay!