Today’s box full of goodies:
- Red Curly Kale
- 2 green pears
- 3 Granny Smith apples
- 3 Star Crimson pears
- 4 tangerines
- broccoli
- carrots
- collard greens
- celeriac
- yellow onion
- a bulb of elephant garlic
- green bell pepper
- green cabbage
- golden beets with greens
In the fridge:
- carrots
- broccoli stems
- several pounds of apples
- some garlic
- 4 red beets
- 1 green bell pepper
- red grapes
- 3 limes
- a lemon
- two over ripe pears
- ginger
- celery
- some Russet potatoes
- garnet yams
- purple cabbage
- bananas
- scallions
- 3 yellow onions
- 2 acorn squash
- 1 pomegranate
- 2 Fuyo persimmon, also over ripe
- dill
- mint
- cranberries
The Compost Pail of Shame:
- pears
- bok choy
- a Satsuma mandarin orange
- some celery
- 3 pomegranates
- eggplant
Some of the over ripe pears, persimmons and some apples went into a simmered sauce last week. The persimmons add a really lovely note to the pears and apples. I’ve been enjoying it slightly warmed up. I will probably throw the current batch of overly ripe fruit into another small batch like this. Simmered fruit sauces are one of the best ways to get these fruits used up and we love adding it into oatmeal.
Thanksgiving 2010, our first as a married couple, was hugely fun and delicious! We just loved hosting many friends over and making much of the food. Making that meal used up a lot of the veggies in the house. During the week I also made some great lighter dishes including a simple stir-fry and some gingery soup with rice stick noodles & lots of veggies.
We’ve eaten or shared most of the leftovers save for one large slice of pumpkin pie, roast squash and a bunch of my bread dressing. I’m going to turn the dressing and some of the squash into a deliciously savory bread pudding along with the red kale that was delivered today.
The appearance of the collards in the box this week makes me think about making my BBQ Collard Wraps and documenting the recipe! The dish features Anasazi or pinto beans simmered in homemade BBQ sauce and made into rolls along with some red & white qunioa. I think this would be a great place to either use up some of the leftover roast squash or one of the acorn squash.
Because we have extra potatoes on hand along with 2 acorn squash I am going to make another attempt at the gratin. I’ll roast an acorn squash to make that rich sauce I experimented with earlier this month, and will document recipe. Then I’ll use just thinly sliced Russet potatoes for the gratin. I think having just the winter squash appearing in the sauce will make this dish only slightly sweet and very rich.