thoughtful consumption

Here’s what we got this week.

• radishes
• apples
• field peas
• lettuce
• braising greens
• eggplant
• sweet potatoes
• herbs: lemon verbena, chocolate mint, and rose geranium

I also got a half-dozen eggs and some herbed goat cheese. One of the eggs cracked in the carton. (This is the first time this has happened in two years of egg deliveries, and I’m not sure when it happened. It totally could have been on my watch.) The funny part is the egg white leaked into the other sections of the carton. So when I opened the carton this afternoon all the eggs were stubbornly affixed to the carton. It took some careful prodding and carton cutting to pry out the remaining five eggs intact.

I took the herbed goat cheese and last week’s jalapeno pepper jelly to my friend Tatiana’s house. Her mother is visiting and makes delicious bliny, a common Russian food that’s kind of like thin pancakes. They are so good, and I ate so many of them! The jelly was great on the bliny – not really hot, but just enough to be interesting. At home, I’d put the jelly on toast with cream cheese.

The herbed cheese was very Italian and delicious.

I’d put it on toast points brushed with olive oil or perhaps on top of broiled eggplant or tomato slices. Triscuits would be good, too!

I returned home with three gorgeous eggplants from Tatiana’s garden.

Susan’s big cooking day

I’m hoping to have a big cooking day tomorrow. It’ll be even bigger if my food processor arrives in the morning mail. Here’s the plan:

• trim and blanch radish greens,
• shell and cook field peas,
• walk the braising greens over to Lucy’s house (I’ve just got too much food around to do right by these this week.),
• roast eggplant for baba ghanoush,
• make baba ghanoush and pesto (if the processor shows up),
• bake sweet potatoes,
• make squash muffins, and
• chop okra

Tomorrow we’ll have sausage (ordered from the online store), salad, field peas, sweet potatoes, and squash muffins for lunch. Chris and I play badminton on Friday evenings, so we eat a big late lunch and a little supper when we get home. For supper, we’ll have Pioneer porridge or cereal. Chris loves his Bob’s Red Mill muesli and milk. It’s practically a line item on our budget.

For the rest of the week, we’ll be eating

• mixed green alfredo with last week’s kale and this week’s radish greens,
• field peas and fried okra,
• baba ghanoush,
• sausage,
• baked sweet potatoes, and
• salad with sprouts and radishes.

Leftovers

I finally made the edamame-radish salad. It was delicious! I didn’t have any cilantro, but I threw in some bean sprouts. Here’s a picture.

a healthy plate of vegetables... followed by burgers at Five Guys

That baby squash and zucchini made excellent stir-fried squash. Some time this week, I’m going to stir fry my remaining Zephyr squash and video the process. If the video (and the squash) turn out well, I’ll post it here.