Rooting Around

So it’s a new farm share season–a new year AND a new season, actually. The winter share is delivered only every other week, and it tends to be pretty much the same from week to week: roasted tomatoes (in jars), carrots, roasted and frozen butternut squash, spinach from the greenhouse, and root veggies if they’re around (turnips, rutabagas). Truth be told, these are some of my favorite deliveries, not least because everything other than the spinach will keep for quite a long time. I think I didn’t use the last of the carrots last year until into May, and they kept just fine.

I have several things on the cooking agenda, though no telling when I’ll get to them. First up is some kind of stew, using mincemeat, tomatoes, carrots, and garbanzos (I cooked up a bunch last weekend and threw them in the freezer), and possibly some lamb, maybe with spices that lean toward the middle east. I’ll look up the Moosewood stew I used to make to figure out what the spices were for that. I also cooked up some adzuki beans, which I had never made before, and I think I’ll make some quinoa to go with those, probably with some kind of greens to throw in as well. At some point I’ll make more bison bolognese sauce–my downstairs neighbor was gifted with some ground bison (it’s labeled beef but she said it’s really bison)–but given the vat I made last week, that can wait. I also got some more pork shoulder at the farmers’ market last Sunday, and I’ll likely make the shredded pork I made on New Year’s Day again. There’s venison to consume, too, and a bunch of baked goods–chocolate cupcakes (with flaxseed replacing some of the butter), the mincemeat cinnamon rolls, some ginger oat pumpkin bite-sized things, and several loaves of bread. Essentially, it’s time to work my way through the freezer and use stuff up.

I’ve also discovered a fabulous new cooking show. The NY Times made mention of it a few weeks ago, and it’s on PBS: the Great British Baking Championship, or something like that. It’s a bunch of regular folks competing against each other. Apparently the season I’m watching now is the fifth season, but I haven’t been able to run down the previous seasons yet. It’s really a lot of fun. Each week they do three bakes. The first is something that they make themselves at home. The second is the technical challenge, where they’re each given the ingredients and a basic version of the formula to use, but they have to have some know-how to actually make whatever it is because the instructions aren’t detailed. The third challenge is the “showstopper,” where they have to make something big and fancy in whatever category of baking they’re in. This past week was bread; last week was cookies (or biscuits, as the Brits called them).

What makes it especially fun is that they’re not professionals, and they come in all ages (which is particularly nice) and from all kinds of backgrounds. The critiques are serious, but not challenging in a Top Chef kind of way, and everyone has his or her own station, so the infighting is non-existant, too–they actually kind of cheer each other along. The other part that’s fun for me is that I can imagine competing in it, and would likely even enjoy doing so.

That said, I’ve been enjoying Top Chef this season, too. The challenges have been interesting without being stupid, and the cooking looks like it has been really amazing. The asshole quotient is pretty low, too; there was one, but he’s been gone for a few weeks. I have a much harder time imagining competing on something like that–I am not a professional chef, and I have never been one–but I definitely get the occasional food idea. Doug’s carrot soup, for example, sounded pretty damn amazing, and I might have to see if I can find the recipe for that one, given the mounds of carrots that will be taking over the fridge. Plus, carrot soup and homemade bread sounds like a fine lunch.

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