Today’s Solstice box from Organics to You contains:
- Head of green lettuce
- more broccoli
- A bunch of lovely carrots
- celery (good, since I finally did run out)
- green beans
- a yellow onion
- 2 bulbs of shallot
- a red onion
- gorgeous red potatoes
- 4 Pinova apples
- 3 Bosc pears
- 3 green pears
- 3 red pears
- 3 oranges
- 4 Satsumas
- a small bag of walnuts and chestnuts
From last week the fridge still contains:
- red potatoes
- some red cabbage
- a couple of carrots
- 1/4 yellow onion
- 2 heads of garlic
- 1 1/2 green apples
- 2 green pears
- 3 oranges
- 2 persimmons
- some lettuce
- 2 turnips
- some broccoli stems & one crown
- a tomato
- Some more persimmons from earlier
- an orange
Last week saw a whole mess of roasted veggies: parsnips (which I adore and Christie wasn’t entirely wild about), Brussels sprouts (from New Seasons), potatoes, garlic, yams & onion. I made my Tres Hermanas (3 Sisters) casserole, but didn’t get a recipe since in the making I discovered that our pressure cooker was broke! Turned out well, regardless. Miso soup with broccoli & leek was made Saturday night with the amazing, and local, Jorinji chickpea miso. I also made a quick, delicious hash of kale, potatoes, tomato & tempeh. We also enjoyed some tempeh, lettuce & tomato sandwiches yesterday for lunch. I did make my miso, squash stew this past week, but many of the ingredients came from either our garden (the squash) and New Seasons (the Napa cabbage).
This week – More miso soup has been requested. I’m thinking a big broccoli stir-fry to pair with the wholly intriguing lemongrass/chili fried tofu from Thanh Son we picked up at Uwajimaya on Saturday. Lasagna for Christmas Eve (strangly enough, this became a family tradition at some point during my childhood). Scalloped potatoes are high on my list for this week and the green beans are going to get a nice saute instead of going into a casserole this time.