You know how, in the movies, when the lovable-rascal-hero finally decides to go to confession as part of his redemption and always says something like, "Forgive me Father for I have sinned, it's been I-don't-even-know-how-long since my last confession....."
This "CSA Diaries" project is starting to feel like that. Partly because our CSA is apparently the longest one ever, I've started to lose track of which bites of what vegetable have gone to where.
I feel good that most of the bites have gone into our bellies. Some have gone to the chickens. Mostly, though, I'm just glad we'll be done--DONE!--at the end of the month.
That being said, I must share two delicious CSA preservation projects from this weekend.
First, this smoky tomato jam. My friend, Jen, recommended the recipe and I can already tell you it's where all our end-of-season cherry toms will be headed. So yummy with a bowl of simple rice crackers. I didn't even can it--it won't last that long.
Second, a few jars of dilly beans. When I was in DC last week I walked past a farmers' market where I sampled a few beans from Number 1 Sons. They were so good that I really wanted to take some back to my hotel for a late night snack, but--as I explained to them--I was flying the next day so I didn't want to buy a whole quart. They sweetly packed me up a fun-size bag, which made my lonely hotel room seem so much more cozy. (Preserved foods make everything better, yes?)
At any rate, I've been craving dilly beans about every moment since, so when we got some green beans in this week's CSA I wasted no time. These aren't quite as zingy--I wasn't patient enough to ferment them--but they're still a lovely nibble.
Unrelated to the CSA, but also good news: I strained the peaches off of our peach infused rye this weekend. I added about 1/8 cup of honey instead of going the sugar route, and it should be ready to drink by Halloween. The holiday will go perfectly with the rye's beautiful orange color!