This is like the shortest one ever, because I’ve mostly been out and about during dinner time and not cooking much. I did use CSA stuff in lunches and breakfasts, so I cover that briefly. But this week, I’m sure I’ll be able to do more. This last week just involved a lot of eating out because I was in Manhattan.
Incidentally, this is the last week of the main community supported agriculture season. However, the farmer who supplies us had a good season, so he extended this by 5 weeks for people who want to buy in. So I’ll be doing this for five more weeks. The shipment will be a little different. This that I’ve had was a half share, and you could only buy in the extension with a full share, so I’ll probably be seeing more of certain kinds of vegetables. Also, full shares come with a dozen eggs a week. That’ll be an interesting challenge, but I do have Thanksgiving on the horizon, and now that the election is over, I think I’ll be spending more time at home cooking dinner. If not, I’ll just continue to find ways to make this food into lunch.
1) Sunday, I made some veggie broth from all the trimmings I’d kept in the freezer.
2) I also decided to cook the greens before they wilted. I destemmed and then put the greens in the skillet with some thyme, some garlic, and salt and pepper. Doused it with veggie broth, about a cup, and when most of that burned off, I added a can of white beans and chopped up the parsley in it. Cooked it until it wasn’t too liquidy, put a little lemon juice over it, and put it in the fridge.
3) Made the rest of quinoa I had the bag. All these things create a ton of dishes, but I have time to do them on a lazy Sunday. Which means that, on busier weekdays, I can cook without too much prep time or time spent on dishes.
1) Took some of the turnip and chickpea mix, cracked an egg over it, and formed it into two veggie patties with some bread crumbs and oregano, one to eat on the spot and another for later. Cut some bread off a homemade loaf, threw in a tomato, and had a sandwich. This can be crumbly, so it’s good to make sure to keep shaping it in the frying pan with a spatula. And not to put down the Garden Burger, which has saved me from starvation many a time, but this is quick, cheaper, tastier, and you know exactly what’s in it.
2) Warmed up some of the beans and greens and ate that on the side.
Time: 15 minutes
Leftovers: This made enough for lunch two days in a row.
1) Apples were abundant at the farmer’s market, so I bought a few and decided to use them. I took one and make apple bread out if it.
2) I pulled the quinoa out of the fridge, chopped up another apple and put it in there with some cinnamon. Stuffed the already baked squash with the mix, poured a little veggie broth over them to moisten them, and sprinkled bread crumbs on top before putting it in the oven at 375 for about 15 minutes. Served with dollops of yogurt. This ended up being one of our all-time favorite dishes over the course of this series. Mostly it was the flavor and quality of carnival/acorn squash, which is buttery and gorgeous.
3) Needed one more thing, so I steamed the broccoli. Served with a little spray-on dressing. Grated parmesan cheese over the squash and broccoli.
Time: An hour, with the apple bread. 20 minutes otherwise.
Leftovers: Tons of bread and stuffing.
While I had the oven on, I roasted the beets.
I used the turnip/chickpea mix to make scrambled eggs for a few breakfasts.
I had lots of quinoa with apples left, so I took half of it, chopped up a roasted beet into it, put some nutmeg on it, and nuked it. Mixed in some yogurt to eat it and had apple bread on the side. It tasted great, so I did it the next day.
Steamed the cauliflower and mixed it in with mac and cheese, for a quick lunch, with leftovers for another one.