Today’s box full of goodies:
- Red Curly Kale
- a serious pile of Russet potatoes (10, good sized too)
- 2 Jonagold apples
- 2 Star Crimson pears
- 2 navel oranges
- broccoli
- 2 turnips
- carrots
- collard greens
- several parsnips
- 4 red beets
- 2 yellow onions
- several scallions
- 2 green bell peppers
- bok choy
In the fridge:
- carrots
- broccoli stems
- apples
- some garlic & elephant garlic
- 1 green bell pepper
- red grapes
- 2 limes
- a lemon
- 4 over ripe pears
- ginger
- celery
- celriac
- some Russet potatoes
- garnet yams
- white cabbage
- bananas
- scallions
- 3 yellow onions
- 2 acorn squash
- dill (likely unusable, need to fully investigate)
- mint
- cranberries
- a smallish Hubbard squash
The Compost Pail of Shame:
- I think we’ve actually managed to not have to toss anything this past week!!
Again, the over ripe pears, persimmons and some apples went into a simmered sauce last week. I made a sweet and sour stir-fry with red cabbage and soy curls – delicious! We also had some miso & soba stew with leftover Hubbard squash, broccoli stems and some white cabbage. The kale ended up in the bread pudding I made with the leftover Thanksgiving dressing – awesome!
We have a huge pile of Russet potatoes and I’m pondering a shepherd’s pie this week to use up a bunch of them. Might also be a good place for the celriac, onions and elephant garlic. The gratin also calls to me since we all the potatoes as well as the 2 acorn squash. Tonight I made up the bok choy right after opening the box – just stir fried with some garlic pepper then served with qunioa and tempeh. Sunday my Mom and her husband are coming over and I’ll be making a big pot of minestrone soup – great use of some of the bell peppers!
There will be more fresh pear sauce. I’ll either have to can or freeze all the fruit sauce I’ve made up. We’re reaching that point were we don’t get the fruit eaten quickly enough so I make sauce, but we can’t keep up with that either!
I’m looking at getting several of the 32-ounce Jarden plastic freezer jars