farm share

[rushthatspeaks]

Produce:

one pint viscola (redcurrants! I haven't had any fresh in this country before either)
three heirloom tomatoes
six ears corn (purr)
broccoli
three cucumbers
two small zucchini
eight white onions (what are we going to do with them? I can't eat them at all and we still have some from last week)
one pint blueberries (double purr)

no squash (yay!)

Groceries:

a small loaf raisin bread
a bag of white beans

Comments

[cristalia.livejournal.com]

Re: the onions? Easy onion soup (http://cristalia.livejournal.com/239586.html).

I made it tonight for dinner and it is the wonderfullest thing. Freezes well too!

[larryhammer]

We haven't gotten onions the last two weeks. *is jealous*

---L.

[gwyneira.livejournal.com]

Mmm, red currants. My brother-in-law has some and actually got enough to make marvelous jam from them last year. I continue to be envious that your farm share includes fruit.

That reminds me, I should go look to see if I can pick anything off our currant/gooseberry bush, or if the birds have got them all already.

[papersky.livejournal.com]

You want my redcurrant coulis recipe? It's mega-easy.

[rushthatspeaks.livejournal.com]

Mmmm, yes please, that sounds wonderful.

Redcurrant coulis, with additional trifle recipe gratis.

[papersky.livejournal.com]

You need: one sieve or colinder, one saucepan, one jelly (jello) dish or several individual ramekins, some redcurrants, some sugar, a cold tap.

Carefully remove all the redcurrants from their stalks, into a sieve or colinder, where they will sit looking beautiful and jewel-like. Rinse them under the cold tap, making sure they are clean. They usually are, but it`s worth being sure. Pour them into the saucepan. Add 2 ounces, that`s two tablespoons, of sugar, any old sugar, and shake them in the pan so that the sugar coats them. If you like them really sweet, add another tablespoon of sugar. They`ll be damp from the rinsing, so the sugar will stick to them. Put the pan on a really low heat and leave it there for about ten minutes, shaking it occasionally to redistribute heat and redcurrants. Turn off the heat and allow to cool in the pan for half an hour. Then pour them out into your jelly bowl or ramekins and allow to set overnight -- in the fridge is fine, but they do it at STP room temperature. I`ve never tried doing this when it`s 30 degrees out. Maybe they should be in the fridge if it`s as cold with you as it is here. The thing is that they contain natural pectin and will jell, like jelly, without you doing another thing to them. What I usually do with the number of redcurrants one usually has, a punnet, is to make either 4 ramekins or one base layer in a jelly dish, on which I then make trifle. If they`re in ramekins, I fill the ramekin with raspberries, just as they are, and serve with ice-cream. If I`m making trifle, I make custard and whatever other fruit, and cream... actually, a normal person would add cake or something, but every time in the last couple of decades I`ve been making trifle, my aunt has been eating it and she doesn`t eat milk and flour together.

I have a French keyboard here in the library -- where I also have air conditioning, so swings and roundabouts -- it has an e with an acute accent é where one would usually have a question mark. So this is more definite than it normally might be!

And congratulations on the job, that totally rocks.

Re: Redcurrant coulis, with additional trifle recipe gratis.

[rushthatspeaks.livejournal.com]

Thanks-- for both the congrats and the coulis recipe, which, oh my god I have to make trifle later this week. It is perfect trifle weather, i.e. hot but not ridiculous.

[orawnzva.livejournal.com]

We'd be happy to take surplus onions off of your hands. And congratulations on the job — we drop by the establishment in question from time to time, maybe we'll see you there :-).

[rushthatspeaks.livejournal.com]

I will consult housemates and may well take you up on the onions. And thanks! I'm looking forward to this job.