When Life Hands You Yogurt - Lots and Lots of Yogurt
Saturday, April 14, 2012
As I’ve said before, Winter Harvest is a wonderful program. Every month, I am astounded by the variety and availability of fresh produce, meat, poultry, and prepared foods – all of them locally grown or made.
Nonetheless, I am prone to error when ordering for the month. For example, several years ago, I ordered 22 half-gallons of milk rather than 2. The good people of Farm to City caught that mistake. This time, however, I had to live it: last week, I brought home a five-pound container of Pequea Valley plain yogurt.
For some of you, perhaps, this is not much of a purchase. For a household of two, I can assure you that it is. However, with flexibility that CSAs require, in which you cook with what’s available, we decided to use up all five pounds of yogurt in as many different ways as we could.
Uses 1-2: Yogurt Flatbread and Baked Eggs with Arugulga and Yogurt
Eager to use our newest cookbook, Yotam Ottolenghi’s Plenty, we first opened the container for breakfast last weekend. The flatbreads called for greek yogurt, a much thicker consistency than the five pounds in front of me. Following Mark Bittman’s advice, I strained two cups of yogurt through a flour sack dishcloth and a mesh strainer. Within a few hours, I had the requisite ¾ cup of greek yogurt.
The yogurt and whole-wheat flatbreads were cooked on a griddle. Meanwhile, we baked Rineer Farm eggs and Silver Mine Farm Sylvetta Arugula, and topped them with yogurt spiced with paprika (see here).
We made substantial progress with these, and the yogurt did not feel repetitious coming, as it did, in two very different forms. However, there was plenty more yogurt to go.