Organics to You – November 15, 2010

by Sherri Koehler on November 16, 2010

Craziness abounds  here at our house. Most rooms are covered in 3 inch holes into the walls with cellulose insulation blow into them. Tomorrow they will do this to our kitchen. This job, which will certainly reduce our heating costs, has meant that we’ve moved most of the furniture and stuff out of the first floor of the house. Stashed a whole lot of stuff into my studio. Tonight we need to move the majority of the kitchen contents into boxes and stash them in the middle of the dining room. Then they will stay that way proba

That said, today’s box full of goodies:

  • Green Curly Kale
  • 3 Granny Smith apples
  • 3 Comice pears
  • 3 Fuji Apples
  • a pomegranate
  • 2 Fuyu persimmons
  • broccoli
  • cranberries
  • carrots
  • celery
  • yellow onion
  • 3 heads garlic
  • 2 leeks
  • a Delicata squash
  • Russet potatoes
  • yams
  • Italian parsley

In the fridge:

  • carrots
  • broccoli stems
  • Many pounds of apples
  • some garlic
  • several red beets
  • 2 limes
  • a lemon
  • several pears
  • several Orange Turkish eggplant from the garden
  • ginger
  • celery
  • 2 waxy-type and 1 Russet potato
  • purple cabbage
  • bananas
  • green onions
  • scallions
  • a yellow onion
  • an acorn squash
  • a delicata squash
  • 2 pomegranates
  • 3 Fuyo persimmon
  • baby bok choy
  • savoy cabbage

The Compost Pail of Shame:

  • Lacinito Kale
  • 3 bananas
  • dandelion greens

Last week’s gratin experiment turned into a pretty tasty corn chowder. I also made a some maple glazed, sauteed parsnips that I just loved! It was a really busy week with lots of construction going on in the house and then spending all day Saturday at OryCon. Sunday I was too tired to cope with the kitchen and ate out at Vita Cafe for brunch.

This week I’ve already made an awesome dish with small bits of Soy Curls that were simmered with sauteed onion and bell pepper along with some of the tomato sauce I made earlier this year. I also tried out some twice-baked potatoes that need a little bit of work to be awesome; they were served with sauteed tempeh and curly kale.

Yet to come this week are Delicata squash stuffed with Anasazi beans & rice! Christie requested split pea soup, that may be Thursday’s dinner. The abundance of pears and a couple of over-ripe persimmons are going to become a nice simmered fruit sauce; great in oatmeal in the morning!

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