Here's this week. M had to bike down to pick it up due to the Coconut Grove Arts Festival, which she decided was actually a very civilized way to get one's groceries.
- Red Potatoes
- Breakfast Radishes
- Roma Tomatoes
- A Starfruit
- An Avocado
WEEK 10 WRAPUP
The big meal of last week was a Goat and Cabbage Stew inspired from a recipe in Kitchen of Light for Norwegian Lamb and Cabbage Stew, but using things we had: 3lbs frozen Goat meat chunks, the whole cabbage, some turnips, red potatoes. Browned the goat and deglazed with Linie Aquavit, added some caraway seeds. Otherwise the flavor is simple as the original recipe: goat, cabbage, and a lot of whole black peppercorns. There's about one serving left, we've been eating it for days and it just keeps getting better. The goat was cubed, bones and all, and in no particular anatomical manner, so it's a finger food that kinda freaks people out when you bring it for lunch and the pile of bones builds on your plate. Overall it was nice, simple, comfort food.
I took the four ripe canistels and made this recipe for Canistel Pie from Fairchild Tropical Gardens. First off, I try to make the recipe the way it was written, at least the first time around. But the whole teaspoon of cloves sent up red flags that I unfortunately did not heed. The cloves were way too strong. I'd cut back and go for more of a pumpkin pie spice and I think this would be outstanding. Also, pie dough from scratch reminded me what a pain in the butt it is to make. Still good though.