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Still cooking...

CSA box week 10 arrives Tuesday.  I've been keeping up with the veg pretty well, although I've been relying heavily on canned beans (dry beans take a very tiny bit of extra effort, and I don't always get there).  Not as many leftovers going in to the freezer yet as I'd expected; the drought cut back production for both me and the CSA farmers. 

Anyway, here's what I have to work with this week:

Will get in Tuesday’s CSA box:  zucchini, onions, roma tomatoes, garlic, potatoes, tomatillos, jalapenos, swiss chard, watermelon, bell pepper, carrots, cucumber

Waiting in fridge:  chard, carrots, a little basil, cucumbers, garlic scapes, beets, zucchini
Waiting on countertop:  red onions, garlic, potatoes, orange cherry tomatoes

From garden yesterday:  papalo, parsley, small chard, small kales, assorted cherry/grape/pear tomatoes, 3 small golden beets, green&yellow beans, 2 chiles, 1 yellow summer squash

Non-veg to use up:  grated cotija cheese, bacon

Prepared food still in fridge (eat today or freeze):  potato&veggies fry with herbs and butter, leftover stuffing from stuffed peppers and tomatoes (mac&cheese, spicy ground pork with pintos)

Behind the cut is my tentative food-prep plan for the week.  I find I am far more likely to actually get things handled if I take the time to make the lists of what I have and what needs to be done.

To cook today:
-- Salt&vinegar beans&greens - onion, golden beets (sliced), garden chiles, bacon?, all the greens (including papalo), thin-sliced garlic scapes?, thin-sliced chard stems?, balsamic vinegar
-- Mashed (potatoes?) carrots and red lentils with ground celery
-- Zucchini and cherry tomatoes sauteed in butter with a little hot sauce
-- box all up for lunches, top with cotija cheese

Today or tomorrow (need to go to store first):
-- Beet hummus (to go with chips) - roasted beets, roasted garlic, chickpeas, tahini, lemon, salt, oil
-- Basil hummus (likewise) - go harvest some flat-leaf parsley
-- Carrot-cucumber 'slaw (will go well with hummus and chips in evening) - carrots, cucumbers, vinegar, sugar, oil, a few dashes of chile

-- Tomatillo-cucumber sauce/soup with cannellini and ground almonds - tomatillos, cucumbers, chiles, veg. broth, a little potato? (mashed), cannellini, parsley, ground almonds?.  To be used as pasta sauce.
-- Sauteed zucchini, onions, tomatoes, and bell peppers with black beans.  To be used as pasta sauce.
-- Pasta (with roasted garlic and parsley?)

Later in week:
-- Red onion and roasted garlic pasta sauce (this recipe's been fermenting in my brain for weeks, and I have a backlog of garlic and red onions to use up)
-- Whatever else hasn't been used up
-- Watermelon - as-is

Groceries to get this week:
tahini, sugar (reminder to fill hummingbird feeders), cottage cheese, ground almonds, chickpeas,
the usual bevvies, extra pasta?
red or purple carrots if you see them (for the red onion sauce)

This week's plan is pasta-heavy and meat-light (just the bacon, if that), but I usually have eggs on hand in case I want extra protein.  And beans...love my beans.  And nuts, because they work well with beans.  And dairy, as I sometimes get dairy cravings if I eat too many beans and not enough nuts.  Indeed, I eat well.

Lest I sound all righteous with the veg-eating, I'll point out the fast-dwindling pile of cookies from Mom, the sack of bhakarwadi, and the chocolate that's not here anymore.
Friending welcome, but lurking is fine too.

Constructive criticism is also welcome - whatever it is, trust me, I've heard worse.



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