Here’s this week’s haul from Farmers’ Fresh:
I did some ordering from the store, too.
So far and other plans…
We’ve been enjoying the lettuce with carrots as well as radishes from last week. We haven’t used the little tomatoes for salad because we had other plans…
This is the start of bruschetta for a late supper tonight. It’s just tomatoes, olive oil, garlic, red wine, and salt and pepper. I’ve got some bread ready, so when we get back from the gym, we’ll just slice it, top it with tomato stuff and Parmesan cheese, and put the slices under the broiler for a few minutes. Can’t wait!
I’m planning to make beef stock and then beef stew this weekend. We’ve got these nice carrots and par-cel this week. From weeks past, we have beef bones and potatoes. I’ve had the beef-stock-making-plan before, and it fell through. I’m hoping the lure of beef stew will make the difference this time.
I did finally make and freeze some chicken stock. So someday soon for lunch or even breakfast, I’m going to make chicken and egg soup for one using stock, an egg, ramen noodles, garlic, dried peppers, and cilantro. (It’s for soup for one because Chris doesn’t like cilantro.)
These apples are unbelievable good. I hope there are more to come!
While the taco spice mix is very nice with ground beef (it has this delicious dry-sweetness to it), I’d been itching to make this Salisbury Steak For Grown-Ups recipe from Nourished Kitchen. However, I haven’t yet made my beef stock, so I had to use bouillon. Which kind of violates the whole Nourished Kitchen philosophy, but oh, well. I also used a white onion instead of shallots. Everything else, I pretty much followed.
(Ghee is great! Especially when Farmers’ Fresh runs out of butter on the online store. You can buy ghee in a tub made from organic milk from pasture-raised cows. And it can sit out and stay good for months!)