Monday, November 23, 2009

Farm food pick up

I picked up my farm vegetables last night (see this previous post on my local food discovery). I went to the church where the pick up was being held, not knowing what to expect. I also realized that I had forgotten to bring cloth bags to bring the stuff home in, and I was pretty sure that plastic bags would get me shunned. I used a box in my trunk which was totally unwieldy and awkward but it did the job.

So here's how it works. You go into the church gymnasium, pick up your list of what you ordered from which farm at the front, and walk around to each of the tables picking up your order. Then they check your order, you pay and go. That is how it is supposed to work anyway. If you are me, you walk around aimlessly with a massive cardboard box, get frustrated that you can't find a few things (who knew that Jerusalem artichokes look like small potatoes?), go to the front to pay anyways, then the cashier has to run around finding things for you. I may be shunned after all...

I am very pleased with my veggies (and eggs) and honored them by making roasted root vegetables with lemon aioli for dipping. The list of stuff I got- almost all organic- and ailoi recipe follows. To roast the veg, I cut them into batons, tossed with some olive oil, salt and pepper, and roasted them in a single layer on a baking sheet at 400 degrees F for about 25 minutes, tossing halfway through.
4 huge red onions
2 small spaghetti squash
1 x 3L basket Gala apples
1 x 2L basket small sweet potatoes
1 lb Jerusalem artichokes
2 butternut squash
1 celeriac
2 bulbs garlic
1b parsnips
1 dozen free range eggs
= 33.75 total

Adapted from Bon Appetit via

*This makes a lot- about 2 cups, and I even halved the recipe.
  • 5 garlic cloves, peeled
  • 1/2 tsp salt
  • 2 large egg yolks
  • 3 tbsp water
  • zest of 1 lemon, grated
  • 4 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1/2 cups light fruity olive oil
  • 1/2 canola oil
  • 1/4 tsp white pepper
Mash garlic and salt in mortar with pestle until paste forms. Whisk egg yolks, 6 tablespoons water, lemon juice, and mustard in medium metal bowl. Whisk in garlic mixture. Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water) and whisk constantly until mixture thickens and instant-read thermometer inserted into mixture registers 140°F for 3 minutes, about 10 minutes total. Remove bowl from over water. Cool mixture to room temperature, whisking occasionally, about 15 minutes. Gradually whisk oil into yolk mixture in very thin slow stream; continue whisking until aioli is thick. Season to taste with pepper and more salt, if desired.

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