food challenge week #3
The second week started out well, but our menu planning was waylaid by the holiday and a lack of desire to cook on my part. This will be our last week with a full share, since J & P are back. I'm glad, because a full share requires *a lot* of planning and cooking. Half a share is much more manageable for me!
BOX CONTENTS
- 1 entire basil plant
- several beets
- 2 cucumbers
- 3 small eggplants
- parsley
- 1 bunch kale
- 1 bunch arugula
- 3 small leeks
- 2 sweet onions
- 2 red bell peppers
- 1 bunch radishes
- yellow summer squash
- a dark pink-fleshed watermelon
- 2 quarts of Rose Gold potatoes
- 1 pint Sun Gold cherry tomatoes
- 1 quart San Marzano sauce tomatoes
- 1 huge Brandywine and 1 dark purple heirloom tomatoes
- a half dozen Bartlet pears
- 2 ears of corn
In addition to the above, I bought peaches, eggs, mint, and another pint of mixed cherry tomatoes - and also gladiolas and dahlias, since we were having guests and I wanted to decorate with flowers. My folks gave us a cabbage in exchange for half of the potatoes. I also gave them the beets and leeks, and half of the radishes.
We had gaming at our house on Saturday, so we grilled up some steak for ourselves and shared a huge tomato/mozzarella/basil salad and a batch of potato salad, as well as some of the watermelon. We had virtually the same meal on Monday evening, with the only change being that I marinated the steak using Asian flavors (garlic/ginger/soy sauce), and we also grilled up the corn. Yay summer!
MENUS
Tuesday: grilled salmon, black bean/red pepper/pea risotto, broccoli
Wednesday: yellow squash/cheese/thyme quiche, pan-fried potato pancakes, kielbasa for the boys
Thursday: leftovers
Friday: falafel in pitas with babaghanouj and tomatoes, hummus & pita chips
Saturday: beef stew, braised kale with bacon, and roasted fingerling potatoes
Miscellaneous: leek stock and basil-arugula pesto to freeze
I still want to buy peach seconds and make a peach chutney of some sort; I also want to make raspberry jam since it is the season. This will depend on when we are going apple picking though, since I don't want to put too much fruit processing in one weekend. Another food I want to make is gnocchi; my mom gave me 2.5 pounds of baking potatoes, which I hardly ever eat, and they'll need to be used up soon or go bad. At least those I can freeze for dinner in the fall sometime. The work never ends!
BOX CONTENTS
- 1 entire basil plant
- several beets
- 2 cucumbers
- 3 small eggplants
- parsley
- 1 bunch kale
- 1 bunch arugula
- 3 small leeks
- 2 sweet onions
- 2 red bell peppers
- 1 bunch radishes
- yellow summer squash
- a dark pink-fleshed watermelon
- 2 quarts of Rose Gold potatoes
- 1 pint Sun Gold cherry tomatoes
- 1 quart San Marzano sauce tomatoes
- 1 huge Brandywine and 1 dark purple heirloom tomatoes
- a half dozen Bartlet pears
- 2 ears of corn
In addition to the above, I bought peaches, eggs, mint, and another pint of mixed cherry tomatoes - and also gladiolas and dahlias, since we were having guests and I wanted to decorate with flowers. My folks gave us a cabbage in exchange for half of the potatoes. I also gave them the beets and leeks, and half of the radishes.
We had gaming at our house on Saturday, so we grilled up some steak for ourselves and shared a huge tomato/mozzarella/basil salad and a batch of potato salad, as well as some of the watermelon. We had virtually the same meal on Monday evening, with the only change being that I marinated the steak using Asian flavors (garlic/ginger/soy sauce), and we also grilled up the corn. Yay summer!
MENUS
Tuesday: grilled salmon, black bean/red pepper/pea risotto, broccoli
Wednesday: yellow squash/cheese/thyme quiche, pan-fried potato pancakes, kielbasa for the boys
Thursday: leftovers
Friday: falafel in pitas with babaghanouj and tomatoes, hummus & pita chips
Saturday: beef stew, braised kale with bacon, and roasted fingerling potatoes
Miscellaneous: leek stock and basil-arugula pesto to freeze
I still want to buy peach seconds and make a peach chutney of some sort; I also want to make raspberry jam since it is the season. This will depend on when we are going apple picking though, since I don't want to put too much fruit processing in one weekend. Another food I want to make is gnocchi; my mom gave me 2.5 pounds of baking potatoes, which I hardly ever eat, and they'll need to be used up soon or go bad. At least those I can freeze for dinner in the fall sometime. The work never ends!