PRODUCE I RECEIVED:
- arugula/beet greens/lettuce
- carrots
- chard/kale
- eggplant
- garlic
- green onions
- leeks
- okra
- peppers, sweet
- spinach
- summer squash
- sweet potatoes
- tomatoes, cherry
PRODUCE WE HAD:
- pumpkins
- onions
- Galeux d’Eysines squash
- carrots
- potatoes
PRODUCE WE BOUGHT:
- cowpeas
WAYS WE’VE USED OUR PRODUCE:
Breakfasts:
Oatmeal with apples
Wednesday 10/18:
Lunch: leftovers
Dinner: Greek salad with chicken, feta, sweet peppers and pepperoncini
Thursday 10/19:
Lunch: leftovers
Dinner: Pork chops, baked potatoes and sauteed spinach
Friday 10/20:
Lunch: leftovers
Dinner: Arugula & steak salad, apple crisp
Saturday 10/21:
Lunch: leftovers
Dinner: Taco truck!
Sunday 10/22:
Lunch: leftovers
Dinner: cowpeas and cornbread, fried okra
Monday 10/23:
Lunch: leftovers
Dinner: Spicy Peanut Stew With Ginger and Tomato (eggplant & squash)
Tuesday 10/24:
Lunch: leftovers
Dinner: Spinach, bacon and chicken salad
Snacks:
cherry tomatoes
Carrots
PUT UP:
Froze leftover Spicy Peanut Stew
GIVEN AWAY:
n/a
CARRYING OVER INTO NEXT WEEK:
chard
leeks
sweet potatoes
pumpkins
onions
Galeux d’Eysines squash
potatoes
tons of apples
WASTED:
nothing
THOUGHTS ON THIS PAST WEEK’S FOOD:
We headed out to Kyle Carver Orchard this past week and stocked up on apples. I got half a bushel of Stayman Winesap to make apple butter and applesauce to can. We tried a new kind last year called Carousel which is amazing, so we got half a bushel of that. Madeline ate two giant Strawberry Apples, so a 1/4 bushel of them and a quarter bushel of JonaGold for pies. I always buy way too many apples whenever we go here, but Madeline looks like she’ll help us put a dent in them this year. Kyle Carver is a fall tradition for us. We pack a picnic and head to someplace a little off the beaten path, usually Cosby. We hike and fish a little, and then head to the orchard for apples and a fried pie. It’s a great way to celebrate fall.
I will be buying cowpeas (or as we call them – shelly beans) until there are no more left at the market. Madeline through shelling them was the absolute best thing in the world. We threw a quilt on the floor, and she went to town. She absolutely loved them too which was surprising because she’s not usually big on beans. I make mine a little differently than most Southerners. I don’t like cooking them for ages. They’re too delicious to do that too. I usually render a little bacon fat (although olive oil is great too) and saute a chopped onion in it on medium until it starts to get a little brown. Sometimes I’ll add sweet pepper and/or carrots. When the onion is starting to brown, I add 2-3 minced garlic cloves, saute that for a minute. Then I add chicken stock, thyme and the beans. I bring them to a simmer, cover and let them cook until they’re starting to get tender. Then I add chopped tomato. Canned will do. I take off the cover and let them cook down for a little bit. It always amazes me how something so basic can taste so great.
The spicy peanut stew was good, but not great. I don’t think I’d make it again.
I hope you all had another great week filled with great food!
Kristina
