Shabbat menu just before the nine days

[magid]

Mostly roasted; not sure why that's what appealed, given that it's still pretty warm out.

• grape liquid, whole-wheat pita (read: I didn't get flour in time to make bread this week)
  
• hummus
  
• roasted two-toned potatoes with an onion and its greens plus sea salt
  
• roasted Roma tomatoes, zucchini, summer squash, plus an onions and its greens, sea salt, and black pepper (sort of a roasted ratatouille, minus any eggplant or bell peppers (aubergines or capsicums))
  
• not-enough-liquid-for stew: onions, their greens, a head of new garlic, a bunch of kale, two large yams, a bunch of yellow chard, hot sauce, and ground turkey
  
• turkey meatloaf, using crumbs from a challah roll from Dad's kiddush last week, the last of the black olives (ditto for source), and the end of a jar of eggplant-garlic spread, with kosher-for-Passover ketchup on top
  
• roasted fruit: peaches, apricots, and pink grapefruit, with a bit of olive oil, maple syrup, and triple-fold vanilla
  1. I forgot black pepper; if I want to, I'll add it afterward,
  2. I'm not sure why I put citrus with the others, and
  3. I'm still not sure why I didn't add the mango, given that it matches the color scheme and would kick up the flavor combination a notch, but I didn't.

Also possible: a green salad, which might include the last tomato, the mango, and/or oranges.

What's left from the Boston Organics delivery: onions, broccoli, mango, corn, the last tomato. What's left from the farm share: much lettuce, some summer squash, carrots, some of the dill. Plus some cabbage and carrots from a previous week.

Comments

[doeeyedbunny.livejournal.com]

My goodness, you really can cook up a storm!
Btw, at some point I'd like to pick your brain about Boston Organics.

[magid.livejournal.com]

Well, I need food for Shabbat (hopefully with leftovers), and it's a desperate attempt to keep up with the produce coming into the house... I really should freeze something, but I rarely manage that.

And I'd be happy to talk Boston Organics sometime. If you want it to happen particularly soon, I might have to default to an online conversation, though.

[kissoflife.livejournal.com]

I should've asked about yr lettuce... I might have to do store bought tomorrow since I can't think of a farmer's market to go to! Horrors!

[magid.livejournal.com]

And I forgot about the lettuce too!

Saturday midday there's a farmer's market in Union Square, and Sunday morning there's one in Harvard, in the plaza by the Charles Hotel.

[(Anonymous)]

I am wondering how many people do you cook for? Everything sounds so good! You must be very organized and skilled to do all this. I bet your kitchen is wonderful. I appreciate your nice journal and I check in all the time.

Dorothy.

[magid.livejournal.com]

Thank you!

How many people varies by week. This week, it was just me; sometimes I have enough energy to cook or to invite, which usually means I don't get around to inviting... which isn't ideal at all. I need a social secretary to get around to that :-)

I'm not so much organized as used to doing this; I've been making meals like these for years now (though the particulars evolve over time, of course, as I change my cooking focus).

Glad you like my journal! How did you find it?

[(Anonymous)]

I made the wonderful discovery of your journal whilst browsing "View all recent public posts" on the LJ page. I used to have two LJs but my computer has some sort of problem that does not let me do everything anymore including log in. Therefore I'm always having to be Anonymous. I need to get it fixed but that costs money. I swear someday I'm going to get a degree in computer technology just because I'm sick of the mysteriousness of it all.

I was struck by someone who makes a list of groceries. I do that all the time. I love lists. I love food. I love the way you write because it is just like you are talking. I hope you are writing a book because it would be great. I'm so impressed that you are in Cambridge. No wonder you are a brainiac!

I do not understand the Shabbat you talk about. But if it calls for such good food it just has to be good.

My speciality is the enitre traditional Thanksgiving dinner from start to finish. I'm so wacko about it once Thanksgiving is over I immediatly begin to plan the next one. Since my work hours have been drastically cut back I am on a tiny budget. Therefore I am already slowly storing up some items and making my Thanksgiving lists for this year.

Now what floors me is your Porch Update! Oh my gosh that is so funny and inspiring to me. I have a balcony. I can't load it up like I'd like because it also serves as a walkway for neighbors on my level. You know what - I love curly parsley. I eat it and make tea out of it. I bought a parlsy plant from Publix and planted it but I believe the severe summer heat killed it. But there was a plastic tag stuck in the parsley pot and it had a recipe. Ok. Ok. Now I absolutely MUST plant some kohlrabi because I never see it in the store and I'm so intrigued. http://gurneys.com/category.asp?c=99&bhcd2=1185125479 It is very interesting. I especially like it being alluded to as a Corinthian turnip by Pliny the Elder. http://www.vegparadise.com/highestperch24.html

Whew! This ought to teach you to ask me a simple question! Thank you very much for the terrific website.

Dorothy

[magid.livejournal.com]

Wow. I so rarely browse the "all recent public posts" page that I'd forgotten about it.

So sorry your computer's gone wonky. Is it worth fixing, or is it time to replace it? (Can you use public computers in the mean time for the things your computer's unhappy about doing? I've had reasonable luck at public libraries, which may have a time limit but don't charge.)

I think I'm obsessed with food a bit more than the average person, though actually, I haven't yet posted a grocery list (they stay on stickies in my paper calendar, usually), just farm share and organics deliveries, and menus. Well, except for Passover, some years.

I'm not nearly the brainiac many of my friends are, just lucky enough to live in a place that has a lot of smart people.

Shabbat is the Jewish Sabbath, and traditionally includes the best meals of the week. There are stories of poor Jews in shtetls centuries ago who lucked upon some wonderful food, and it would be saved until the Sabbath, to enhance the enjoyment of the day.

I love making Thanksgiving dinner; I love turkey, cranberries, stuffing, and winter squash/yams, and it's wonderfully freeing to be able to cook during the meal, if I need to (or just up to it, rather than having everything done in advance). Plus having the basic framework of obligatory dishes makes it easier to plan, really, since there aren't many holes to fill (other than something green :-).

I have a tiny porch, and it's unfortunately not well organized, so the growing potential isn't maximized at all. Every spring I start out with good intentions, and every year I seem to get only partway towards the greenery I envision. This year, I've got the two grape/cherry tomato plants, some bolted lettuce and arugula, lavender, rosemary, mint, chives, a few marigolds, and a couple of nasturtiums, plus a little oregano. I don't have the knack of keeping lettuces and such from bolting, unfortunately; I never get big heads of it, either.

If your porch gets lots of sun, things in pots need to get water really frequently, sometimes every day, especially if the pot isn't large.

I've seen kohlrabi in a couple of produce places, and maybe at the farmers' market, too. Good for you, trying new vegetables :-) And I didn't know it was also called a Corinthian turnip! How cool.

And thanks for your praise.
*blush*