Chris and I are very much looking forward to our pre-season delivery this week. In the meantime, here are some leftovers.
Here’s a picture of beef stock made from local bones and scraps. I froze it in ice cube trays for later.
So far I’ve made beef stew and shepherd’s pie with it. It’s pretty good and much better than bouillon, but I wished I’d salted it more. (I made the beef stew with CSA chuck roast and the shepherd’s pie with CSA ground lamb. Both were warm and yummy.)
In addition to the long-lasting butternut squash, I’d like to recognize three veggies that kept us going through the CSA break: garlic, sweet potatoes, and green cabbage. Fresh garlic is so nice. We’re now on our last head, so my fingers are crossed that there will be some in one of our pre-season boxes.
I bought a 5-lb bag of sweet potatoes sometime in the beginning of December from CragerHager Farm. All of them were still good as of yesterday when we baked them to make a sweet potato pie. Maybe it helped that my kitchen has stayed pretty darn cool this winter. (Bet yours did, too!)
The cabbage was a surprise hit. I knew it would keep longer than the lettuce, so I didn’t hurry to eat it when it came with our last delivery of 2009. Then we lost it in the back of the fridge. The brave little cabbage was limp when we found it, but I shredded and sautéed some, and it was still delicious! We ate sautéed cabbage with nearly every meal for a week or so and never complained. (The recipe, if you can call it that, is sauté some shredded cabbage in olive oil with garlic and onion till just softened. Then add a couple of splashes of rice vinegar, turn off the heat, and let it steam for a moment before serving.) The trick is to never cook more than you’ll eat at a meal. It sounds like a pain, but it’s worth it and pretty easy to whip up – especially if you pre-shred, dice, and mince your ingredients.
And right now I’m drinking some nice tea made from dried lemon verbena and lemongrass. Perfect for perking up on a winter afternoon. These two herbs are my favorite to dry because the secret is to put them in a plastic bag in the vegetable drawer and forget about them for months. Then, in the middle of January, you get lemony tea!
Between now and Wednesday, we’ll finish up our shepherd’s pie and enjoy some pancakes made from Logan Turnpike Mill pancake mix and blueberries frozen last summer.