Got enough to get through Thanksgiving?
We won’t get vegetables the week of Thanksgiving, so if you need to stock up or get extra for Thanksgiving dinner, it’s time to visit the store.
Patricia usually updates the store with the latest stuff available by noon Sunday. The cutoff to make the coming week’s delivery is Monday at noon.
It’s baking season, we love scrambled eggs, and I’ve recently acquired an addiction to vanilla egg custard. So I’m getting a dozen eggs for sure. Then I’ll see what new and exciting produce is available. I probably won’t get a lot because we have plenty of greens to catch up on and some butternut squash stored, too.
Winter Break
Before the last delivery December 15th, I’ll definitely do some stocking up. I’ve been considering an Artisan Cheese pack for a couple of weeks. The hard cheese, especially, will be keep in the fridge for a good while. And we’ll need at least one loaf of the Honey Wheat Flax bread. (We’ll freeze any extras.) And then the easy to store stuff like apples, sweet potatoes, and squash.
Now that we’ve discovered shepherd’s pie, we’ll also need more ground beef and lamb. I haven’t tried any of the other cuts because I don’t have a lot of practice cooking pieces of beef. I would hate to ruin it when it’s such nice meat and not exactly inexpensive.
Beef season
But if we’re eating locally and in season, it seems like now is beef season. The store has all kinds of cuts up for sale. So maybe I’ll be brave and give one of them a shot. Any ideas on what would be best or easiest? Or most idiot-proof?
thoughtful consumption 
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