Today’s box full of goodies:
- Green Curly Kale
- 3 Granny Smith apples
- 3 Comice pears
- 3 Fuyu persimmons
- broccoli
- cranberries
- carrots
- celery
- yellow onion
- green beans
- green bell pepper
- an acorn squash
- Russet potatoes
- garnet yams
In the fridge:
- carrots
- broccoli stems
- Many pounds of apples
- some garlic
- several red beets
- 2 limes
- several lemons
- many over-ripe pears
- several Orange Turkish eggplant from the garden
- ginger
- celery
- 3 waxy-type and 6 Russet potatoes
- garnet yams
- purple cabbage
- bananas
- scallions
- half a yellow onion
- half a red onion
- an acorn squash
- 2 delicata squash
- 3 pomegranates
- 4 Fuyo persimmon
- baby bok choy
- savoy cabbage
- dill
- mint
- a Valencia orange
- cranberries
- a Satsuma mandarin orange
The Compost Pail of Shame:
- a couple pears
- green onions
By request I made split-pea soup last week and tonight revisited a Japanese-inspired squash & cabbage stew with red miso that is one of Christie’s favorites. I finally went and picked us up our respective favorite hummus from Trader Joe’s and we immediately went through a whole lot of carrots. I also discovered the persimmon and apricot makes for a great smoothie combination!
This week the box is a day early because Thanksgiving is this week! We’re having friends over and are planning to make a big squash stuffed with a dressing made from bread, Field Roast apple/potato sausage, and chestnuts. Cranberry and orange dressing will be freshly made. Christie will be making her fabulous mashed potatoes; this year she’s planning to add fresh mint and dill. I’ll be making my miso shallot gravy with a little fresh parsley. Guests are bringing food and some dishes we’ve been told about include pan-fried Brussels sprouts, green beans and black-eyed peas have been mentioned. In addition to all of that we’re getting a pumpkin pie and lovely, squishy yeast dinner rolls from Sweetpea Baking Company!