[Jen & Nate]

As our share of share has dwindled it has been a lot faster in these last few weeks to use up our vegetables. Still, we had some things left to use up this week.



I used the trio of greens along with the farm beets, some goat cheese, and some pistachios.



For the main course: some shrimp, scallops, and Severino calamari ring pasta in white wine butter sauce with garlic and parsley.



We had some of Jen's favorite wine along with dinner and in the sauce: Coopers Creek Sauvignon Blanc.



I spent a couple of hours this afternoon making a tremendous amount of apple sauce. I filled that entire pot (which is larger than it looks) with apples, cooked them down, then filled it with more apples and continued to cook it down. Unfortunately this meant I had to peel a bunch of apples which, for some reason, is one of my least favorite tasks in the culinary world, just behind cleaning monkfish.



And after all that, this is the state of our apple-having. If we can't figure out a way to move these quicker I may just have to open a fruit stand on the corner.

Hopefully I could sell the apple sauce there too. What the hell am I supposed to do with all that apple sauce?

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[Heccubus]

I have heard cleaning monkfish is absolutely horrid. It's something I'm curious about learning to cook with, but have absolutely no desire to handle.

[Chefelf]

It's worth doing once. But you will regret it. It's quite a shame that monkfish is probably the best fish in the world.