Can she bake a cherry pie?
Jun. 1st, 2009 09:12 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
hrjI rather enjoy the "menu planning by what's ripe" aspect of the CSA box, but this week I'm getting it from all sides. I did a brief pass through the backyard yesterday when unloading the new roses and discovered that one branch of the cherry tree was perfectly ripe. (The cherry tree is a triple-graft and evidently the three varieties ripen at different times.) So tonight I'm having as much cherry pie as one can make with 20 cherries (and a few raspberries thrown in for make-weight). I also noticed that the sorrel had sent up some flower stalks, which had to be *ahem* nipped in the bud. So I had a good double-handful of sorrel leaves from those as well. Thus, the addition of sorrel soup to the menu tonight. The CSA contribution was a root vegetable dish that I've adapted from Anthimus nos. 52 & 53.
52. Turnips are good. They can be eaten boiled in salt and oil, or they can be cooked with meat or bacon, provided that vinegar is added to the recipe for flavor.
53. Parsnips and carrots are good when boiled well and mixed in other dishes. They are also diuretic. If they are eaten fried, parboil them first in water.
My version:
Slice and parboil turnips, parsnips, and carrots, as available (only turnips and carrots this time). Mince bacon and start it rendering. Optionally, add chopped onion at this point (because everything is better with onion) and brown. Toss the root vegetables in with the bacon and saute. Finish with a splash of vinegar and salt to taste. (Today's dish also had a sliced sausage and a bit of grated cheddar on top, but that was more from the "what's in the fridge" side.)
52. Turnips are good. They can be eaten boiled in salt and oil, or they can be cooked with meat or bacon, provided that vinegar is added to the recipe for flavor.
53. Parsnips and carrots are good when boiled well and mixed in other dishes. They are also diuretic. If they are eaten fried, parboil them first in water.
My version:
Slice and parboil turnips, parsnips, and carrots, as available (only turnips and carrots this time). Mince bacon and start it rendering. Optionally, add chopped onion at this point (because everything is better with onion) and brown. Toss the root vegetables in with the bacon and saute. Finish with a splash of vinegar and salt to taste. (Today's dish also had a sliced sausage and a bit of grated cheddar on top, but that was more from the "what's in the fridge" side.)
