Today’s box from Organics to You contains:
- spinach
- collards!!
- asparagus
- a yellow onion
- a big leek
- Russet potatoes
- a bunch of cilantro
- green leaf lettuce
- orange carrots
- 3 Rainer apples
- 3 d’Anjou pears
- 2 Honeygold grapefruit
- 3 Mineola tangerines
- an avocado (looks Haas-like)
From last week the fridge still contains:
- 2 artichokes
- Romaine lettuce
- a few carrots
- fingerling potatoes
- Jerusalem artichokes (sunchokes)
- an eggplant
- several potatoes
- a few Chioggia beets
- some garlic
- 3 grapefruit
- 2 Mineola tangerines
Christie has been making more smoothies so we have some supplemental produce in the house from New Seasons as well as a treat from the Farmers Market, which opened for the seasons this past Saturday on a gloriously sunny first day of spring!
- Romaine lettuce
- 7 navel oranges
- 6 bananas
- a Haas avocado
- 5 Roma tomatoes
- Brussel sprouts rabe
- parsley
- shallots
- Spinach (Ugh, two weeks in a row! I mean it is spinach, it isn’t that hard to figure out what to do with it!)
Last week saw 5 qts & 2 pts of fruit sauce!! With all the kiwis in it (at least a half dozen) the end result looked like freckles in the blondish sauce of pears and apples. I believe some of this will go in the fridge or I’ll set up the boiling bath to fully preserve a few of the jars. I did take pictures of this and will post about it. The mix of pears, apples and kiwis is really nice.
I also made a stir fry with asparagus, broccoli and fried tofu. Other quick, easy meals included pasta, veggies & tempeh crumbles over polenta and a hash made with potatoes, onions, broccoli rabe from the Farmers Market served with tempeh bacon. The Bacon avocado was divine and I made raw, sunseed pate from it.
While walking one evening last week a neighbor handed us as a baugette as we passed her place. She does catering had just come home from an event with extras. It meant we ended up with a stale, mostly whole loaf in the house so I experimented with a savory bread pudding that included kale, mirepoix, garlic, fresh parsley, dried herbs in a custard of silken tofu, tahini & cornstarch. It was pretty fabulously good and I will post the recipe.
This week has some trickiness to it since Christie and I have things going on every evening through Wednesday and Thursday we be on a trip. Now, I could leave leftovers for the friends who will be house sitting, but I’m not 100% they’ll want them! I do have several dishes I am going to be cooking ahead on Tuesday & Wednesday to take with us, that will use up some of the ingredients.
Cooking for Mom is tricky since she is allergic to some nuts and somewhat soy-sensitive. She’s also a bit picky and not entirely adventurous when it comes to food. The menu for the weekend will include:
Marvelous lentil quinoa nut loaf with mashed potatoes & miso shallot gravy (using chickpea miso)
Tostadas with re-fried black beans
Bean soup or perhaps a stir-fry with Aduki beans