Winter share, food for Shabbat, and turkey
Dec. 7th, 2007 03:40 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
magidThird of four winter share distributions, the first at a location in Harvard Square (read: much less parking if I order bulk stuff for the last distribution). On the other hand, inside, which is nice.
That was heavy to carry home!
Shabbat prep has been piecemeal. Last night I baked the last of the sweet potatoes (before today's stuff, of course); roasted a tray of onions, broccoli (a first), eggplant, and zucchini; and roasted a tray of citrus pieces with vanilla and olive oil (note to self: larger pieces plus no sweetener is not an effective combination).
This morning the wheat-and-rye challah with multi-grain flakes went into the oven on time bake.
This afternoon, I stopped at Trader Joe's for ground turkey, but they were out, which left me getting boneless skinless chicken breasts if I wanted fleishigs. Which I did, so I did, though they're far too easy to overcook. Given the veggie influx, plus the timing, I wanted something fast, but hearty. So I'm improvising; I hope it works out well: sautee two chopped onions. Add a sweet potato cut fairly small (I'd've preferred the butternut, but didn't want to take the time to peel it). Once they've gotten comfortable together, add much of a bag of cranberries, and some black pepper. After the cranberries start popping, realize there's not enough liquid, even after adding some olive oil. Juice two limes and add that. Then rip all the spinach and stir in. Put in the chicken breasts, cover, and hope for the best. I've got brown jasmine rice cooking, too. And there's those salad fixings. (I had thought of doing something in the oven, then realized there just wouldn't be enough prep time for it all. Sunday, perhaps.)
Turkey sighting again this morning.
- one or two rutabagas
- two pounds of beets
- four and a half pounds of sweet potatoes (some humungoid ones, too)
- five baby bok choi (very little)
- two or three radishes, either watermelon or black (I got black, just so I wouldn't mix them up with the rutabagas)
- two pounds of carrots (huge ones, so this was about five of them)
- a bunch of kale or collards (only curly kale, so I opted for a head of collards)
- lettuce or a third of a pound of greens (either mesclun or older spinach; I opted for spinach because I have enough salad stuff from Boston Organics)
- three celeriac
- two heads of garlic
- a butternut squash
- one and a half pounds of onions
That was heavy to carry home!
Shabbat prep has been piecemeal. Last night I baked the last of the sweet potatoes (before today's stuff, of course); roasted a tray of onions, broccoli (a first), eggplant, and zucchini; and roasted a tray of citrus pieces with vanilla and olive oil (note to self: larger pieces plus no sweetener is not an effective combination).
This morning the wheat-and-rye challah with multi-grain flakes went into the oven on time bake.
This afternoon, I stopped at Trader Joe's for ground turkey, but they were out, which left me getting boneless skinless chicken breasts if I wanted fleishigs. Which I did, so I did, though they're far too easy to overcook. Given the veggie influx, plus the timing, I wanted something fast, but hearty. So I'm improvising; I hope it works out well: sautee two chopped onions. Add a sweet potato cut fairly small (I'd've preferred the butternut, but didn't want to take the time to peel it). Once they've gotten comfortable together, add much of a bag of cranberries, and some black pepper. After the cranberries start popping, realize there's not enough liquid, even after adding some olive oil. Juice two limes and add that. Then rip all the spinach and stir in. Put in the chicken breasts, cover, and hope for the best. I've got brown jasmine rice cooking, too. And there's those salad fixings. (I had thought of doing something in the oven, then realized there just wouldn't be enough prep time for it all. Sunday, perhaps.)
Turkey sighting again this morning.