tomatillo, -illo, illo.

Pronounced incorrectly, the word “tomatillo” calls to mind a certain pop song (circa 2007). Not exactly my preferred genre, but the suggestion of said song does make me smile, if only because the memory a particularly enthusiastic ’round the campfire acoustic version takes over in my brain and makes me think of my time in the Southwest. What else makes me think of the Southwest? Tomatillos. (-illos, -illos…)

And now I have to tell you about a new blog that I’ve read cover to cover since I came across it on Friday morning: local kitchen. Kaela makes everything from salsa and mustard to jams and booze-y preserves, and it is all beautifully photographed and thoughtfully described. Swoon. My adventures in blog-reading on Friday evening may have prompted me to print out a slew of ideas for my kitchen binder. And then I had to retire my kitchen binder and transfer everything to a bigger 3-ring set up. That’s how great Kaela’s blog is. Local Kitchen was a timely find — here I was, with a kitchen counter COVERED in farm produce, and without a good idea for what all of that deliciousness was going to become.

First up, Kaela’s Salsa Verde. Tomatillos, green peppers, hot peppers, onion, garlic, cilantro…yum. I might make another batch this week.

Next? Cherry Tomato Confit, also from Local Kitchen. The boy and I went to the farm on Saturday to pick more produce before the season’s first frost, and several of the cherry tomatoes were literally splitting as we picked them — bursting with juice and flavor. I took a pint of these and slow-roasted them in the oven, turning them into Cherry Tomato Confit, and now there is a tiny 4 oz. jar in the fridge filled with the powerful flavors of sweet tomatoes, basil, parsley, thyme, garlic, and olive oil. On pasta? On pizza? Straight out of the jar?

I also harvested several big handfuls of mint to hang to dry in the kitchen (also something I learned from Local Kitchen). I love these pictures so much. Something about the vibrant greens.

And that isn’t even the whole of my Local Kitchen-inspired weekend adventures. Yesterday I may have been saying aloud (to anyone who would listen), “I don’t want to be a grad student right now. I just want to play in the kitchen.” Sigh.

And I do actually very much want to be a grad student. I’d just really like to press pause on life for a week in order to focus on preparing my kitchen for winter.

More produce, and even some spinning next time!

boh in the creek with potatoes.

And plying. (Forgive me. I finished plying the Crown Mountain Farms Superwash Merino in the Lucy in the Sky with Diamonds colorway late last night. And now “Boh in the creek with potaaaaatoes” is in my head.)

Lots to share today! First up:

flowers

Some of the many reasons I love my farm. There is nothing like wandering through rows and rows of flowers, scissors in hand, carefully selecting a big bunch for the week. After snapping this photo, I put a vase (or mason jar) in every room. It was pretty hot yesterday, so the veggies went straight into the fridge, but this week’s haul included eggplant, tomatoes, 5 lbs of potatoes (more on those later), cabbage, carrots, chiogga beets, basil, oregano, dill, parsley, zucchini, summer squash, cucumbers, and 3 quarts of beans — green, yellow, and the flat roma beans — that I picked myself while talking garlic and dilly beans with other CSA members in the fields.

It was too nice a day to sit inside and work, and the rain we’ve had has meant that Boh and I have a been a bit more sedentary than I’d like, so we hopped in the car and drove a few miles to the trailhead of one of our favorite walks, which gently slopes down to follow the pebbly banks of a good-sized creek.

monkeyrun1

monkeyrun2

I know he looks concerned (doesn’t he always?), but Boh does seem to be taking a shine to the water. He waded alongside me this time without complaint, and when I encouraged him to swim a bit in the slightly deeper sections, he tentatively reached out one paw, and then the other, to doggy paddle. (Last time, he pulled back on the leash hard, as if to say, “Are you crazy? I can’t reach the bottom!”)

monkeyrun3

Proof that we are both in the water. (Nope, I didn’t get a haircut — that’s just the part that does not fit in a ponytail blowing around in the breeze.)

monkeyrun4

I even got some reading done while Boh and I dried off in the sun.

Now, about those potatoes. The bad news is that potato and tomato blight have finally showed up on the farm. This was expected; the blight has been sweeping the Northeast for the last several weeks. The farmers sent out a really great email explaining what that means — and highlighting what is so incredible about the CSA system of farming: we all buy in and share this risk, rather than simply leaving the farmers to handle it all. So, the bad news is that the potato and tomato crops need to be mowed and burned so that the spores do not survive. The good news is this: we’ll probably get tomatoes from the farm greenhouse for a few more weeks, and we get our potatoes NOW. While blight is not damaging/dangerous in the least to humans, it does mean that potatoes do not store well at all, which is a major bummer in the land of root vegetables.

This translates to one simple directive, which made me smile when I saw it scrawled on the chalkboard above a huge, lovely crate of potatoes: “Gorge Thyself.”

potatoessalsaverde

I love potatoes. Have I told you that yet? Roasted potatoes are serious comfort food for me. I like to roast potatoes in the oven for about an hour, and then either add lots of herbs for the last few minutes, or simply pour the potatoes in a bowl and liberally apply ketchup. Yum! Last night, I enjoyed a more glamorous version of this meal, thanks to this post over at Orangette.

salsaverde

I tossed my potatoes in Orangette’s salsa verde (subbing red wine vinegar for lemon juice/zest), and it was so good that I found myself wiping the bowl clean with slices of bread to get every last bit of this capery, garlicky goodness. You should make this. Tonight.

full bobbin cmf lucy

Last, but certainly not least, I present the yarn that has inspired today’s silly blog post title. This is a mighty full bobbin of Crown Mountain Farms Superwash Merino in Lucy in the Sky with Diamonds. I tried to ply this with a little less twist than my last 3-ply, in order to make sure there would be a little bit of room for the yarn to bloom. I’m aiming for squish instead of just sturdy twist, and so far (it is still hanging to dry), I’m really happy with it.

cmflucyniddynoddy

Awkward, late night niddy noddy picture. Details to come once this is all skeined up and ready for her close-up!