Nice haul this week!
- apples (These look like baking apples, but they’re my favorites for eating.)
- radishes with greens
- butternut squash
- Pioneer porridge
- pepper jelly
- bean sprouts
- baby squash and zucchini
- Asian eggplant
Online store order
I restrained myself this week and only ordered sorrel and garlic from the online store. Next week: sausage, cheddar cheese, and goat milk soap! Or maybe goat cheese. So much deliciousness to choose from.
I’m planning on ordering garlic every week it’s available for the rest of the season. It keeps, and we go through gobs of it in my house.
Usually, I only get a few sorrel leaves so I eat them in a salad. Or I just gobble them up Wednesday afternoon while I’m taking pictures.
But this week I have enough sorrel to attempt sorrel sauce. It’s supposed to be wonderful. So I only snuck one leaf today, and Saturday I’m going to make sorrel sauce and pasta. If I run across some fish in the meantime, I may cook that with the sauce instead.
It’s salad time
Had a nice salad for lunch today with lettuce, bean sprouts, radishes, tarragon flowers and summer savory from last week’s herbs.
The sprouts are really good. I started snacking on them while taking this week’s picture. They’re crunchy!
So many radishes! I’ve divided mine into three sets: for salad, for baked radish chips, and for sliced radish and edamame salad.
I plan on having the edamame radish salad for supper at some point tonight. I’m also going to make an Asian noodle dish with the basil, some chili oil, and leftover catfish. I don’t plan on eating it all tonight. I’m going to need to take a lunch Friday.
The blade for my food processor attachment broke! This is a problem. I have pesto and baba ghanoush to make – stat! Neither the basil nor the eggplant is getting any fresher. I’ll hit craigslist and see if I can’t find a cheap one for sale.
So long, summer!
Fried okra and squash muffins with pepper jelly will make an appropriate end-of-summer celebration meal. And, don’t worry, I’m not making squash muffins with these delicious-looking baby squash. I’ll use the end of last week’s yellow squash for the muffins. I’ll sauté the baby squash with onion or make tian.
Man, we could eat for a week from this butternut squash. We’ll bake it in sections with maple syrup and butter. We’re still into that winter squash recipe. I’ll roast the seeds with salt and olive oil, too.
I read a recipe somewhere for making a butternut squash pie. I think it said to section and boil the squash and then just make it like pumpkin pie. (I think roasting would be better than boiling, though. Squash loses some flavor when it’s boiled.) So if you have a big butternut and aren’t sure what to do with it, try pie!
Empty nesting instincts
Chris and I will start on the porridge soon. James left for college today, so we’re now two for supper (and lunch and breakfast) for the foreseeable future. What does that have to do with porridge? Well, porridge makes a good supper for Chris and me. We eat late and often don’t want a lot. But nineteen-year-old James would mutiny if I tried to pass off porridge as dinner.
Now that we’re empty nesters, I think I’ll be able to feed us almost entirely from our CSA Family pack, gourmet upgrade, and ½ dozen eggs add-on. I’ll try to keep track next month and see how it goes.