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magidEnterprise Farm doesn't seem to have their newsletter up for this week yet, so I don't know where most of these are from (other than east coast somewhere).
What I have left from last week: a bunch of lettuce, a couple of apples, the last little potatoes and a sweet potato, and most of the citrus. It's been challenging to get through it all, especially the lettuce (two large heads is a bit more than I can really manage; other greens are not an issue) and citrus. I've been trying to cook more than I had been in previous weeks (having evening work can make short-cuts of prepared foods extremely appealing), not just for Shabbat, but midweek. Of course, midweek, meals have to be quicker, though I often have some extant leftovers to repurpose.
First up: soup. I have an open container of miso paste I should be more aggressive about using before Pesach (Purim's in two weeks, which means Pesach is six weeks from now! yikes! Of course, I can give it away, along with whatever else, but ideally, everything will get used up.). OK, soup.
I diced a potato and sweet potato fairly small, and put them in a small pot of simmering water until they were done. Then I turned the heat down and added some miso. Once that was incorporated, I put in the bunch of chard, cut in rough chiffonade, and the last two eggs in the house, scrambled.
Verdict: not bad, but noodles really are the starch I want with miso. Also, using a bigger pot would have been smart.
The red kale was still left after the Shabbat cooking was done. I didn't want another batch of soup, since most soups just don't end up being soup for one, and I have enough soup in the freezer I already should be eating. I stopped at Trader Joe's for proteins, including some ground turkey, which lead to thoughts of stir-fry. Not an authentic stir-fry, given the ingredients, but sauteed in a wok, at least.
I started with a small onion, diced, and once that started to cook, I added the chopped-up red kale. I diced some potatoes fairly small, putting them on top of the kale to avoid sticking, then added a julienned sweet potato. I let them get comfortable together, then added the ground turkey, which had been mixed with cumin. Once that had browned, I put in a quarter of a preserved lemon, minced, and some black pepper. I wished I had some raisins, but I'm out. I debated adding my last can of chickpeas, but I already had both starch and protein, so I decided to save it for something else.
Verdict: I probably should have boiled the potatoes first, then sauteed them, but otherwise, it worked. I was surprised at how noticeable the preserved lemon was, even with the large quantities of other stuff.
Monday night, I still had an onion, some potatoes, two sweet potatoes, a pint of grape tomatoes, and tons of lettuce (despite my attempts to focus on eating more lettuce) from last week's delivery, plus other veggies around. I wished I had more cookable greens, which is what I most wanted. I didn't, though, so no use focusing on that. Somehow the tomatoes and onion got me thinking about pizza.
I sauteed some onions, then started a white-wheat pizza crust, to which I added basil and oregano. (I'm almost out of flour, which is a bit too early pre-Pesach. Given my current rate of use, probably one 5-pound bag will get me to Pesach, unless I suddenly decide to do lots of baking for mishloach manot (Note to self: start thinking about mishloach manot!).)
Then I started chopping: I sliced more onions, minced my last head of garlic from the Red Fire Farm winter share, and sliced some shallots from then, too. I sliced most of the pint of grape tomatoes, and cut up a bunch of mozzarella (later augmented with some Fontina).
The dough was ready not long after. I'd already decided I didn't want to open a huge can of crushed tomatoes for the little I'd use on pizza, so these were white pizzas. I rolled out the crust (well, actually, just used my hands to press them thin), brushed a thin oil layer over them (protecting them from soggy crust syndrome), then layered on alliums and tomatoes, finishing with cheese on top. A little more than 10 minutes in a hot oven, and the first ones were done.
Verdict: I prefer pizza with more veggies of color, and just more veggies in general. The options around didn't quite lend themselves to pizza, though, if I didn't want more starchiness (potatoes, sweet potatoes, cabbage, Brussels sprouts, lettuce). The crust was ok, but perhaps a little underdone in the middle; I probably should have had the oven at 500 F instead of 450 F. Still, pizza is better than no pizza :-)
- a large head of green leaf and a slightly smaller head of red leaf lettuce (likely Lady Moon)
- a bunch of green chard, Lady Moon, FL
- a pint of cherry tomatoes, Alderman Farms, FL
- eleven medium carrots (two pounds-ish?)
- a bunch of red kale, Lady Moon, FL
- three medium-small red beets with greens, Lady Moon, FL
- three 'juice' oranges
- five honey tangerines
- two medium-large zucchini
- two green bell peppers
- three sweet potatoes
- six potatoes
- two small onions (likely conventional but local)
- two apples (presumably IPM again)
What I have left from last week: a bunch of lettuce, a couple of apples, the last little potatoes and a sweet potato, and most of the citrus. It's been challenging to get through it all, especially the lettuce (two large heads is a bit more than I can really manage; other greens are not an issue) and citrus. I've been trying to cook more than I had been in previous weeks (having evening work can make short-cuts of prepared foods extremely appealing), not just for Shabbat, but midweek. Of course, midweek, meals have to be quicker, though I often have some extant leftovers to repurpose.
First up: soup. I have an open container of miso paste I should be more aggressive about using before Pesach (Purim's in two weeks, which means Pesach is six weeks from now! yikes! Of course, I can give it away, along with whatever else, but ideally, everything will get used up.). OK, soup.
I diced a potato and sweet potato fairly small, and put them in a small pot of simmering water until they were done. Then I turned the heat down and added some miso. Once that was incorporated, I put in the bunch of chard, cut in rough chiffonade, and the last two eggs in the house, scrambled.
Verdict: not bad, but noodles really are the starch I want with miso. Also, using a bigger pot would have been smart.
The red kale was still left after the Shabbat cooking was done. I didn't want another batch of soup, since most soups just don't end up being soup for one, and I have enough soup in the freezer I already should be eating. I stopped at Trader Joe's for proteins, including some ground turkey, which lead to thoughts of stir-fry. Not an authentic stir-fry, given the ingredients, but sauteed in a wok, at least.
I started with a small onion, diced, and once that started to cook, I added the chopped-up red kale. I diced some potatoes fairly small, putting them on top of the kale to avoid sticking, then added a julienned sweet potato. I let them get comfortable together, then added the ground turkey, which had been mixed with cumin. Once that had browned, I put in a quarter of a preserved lemon, minced, and some black pepper. I wished I had some raisins, but I'm out. I debated adding my last can of chickpeas, but I already had both starch and protein, so I decided to save it for something else.
Verdict: I probably should have boiled the potatoes first, then sauteed them, but otherwise, it worked. I was surprised at how noticeable the preserved lemon was, even with the large quantities of other stuff.
Monday night, I still had an onion, some potatoes, two sweet potatoes, a pint of grape tomatoes, and tons of lettuce (despite my attempts to focus on eating more lettuce) from last week's delivery, plus other veggies around. I wished I had more cookable greens, which is what I most wanted. I didn't, though, so no use focusing on that. Somehow the tomatoes and onion got me thinking about pizza.
I sauteed some onions, then started a white-wheat pizza crust, to which I added basil and oregano. (I'm almost out of flour, which is a bit too early pre-Pesach. Given my current rate of use, probably one 5-pound bag will get me to Pesach, unless I suddenly decide to do lots of baking for mishloach manot (Note to self: start thinking about mishloach manot!).)
Then I started chopping: I sliced more onions, minced my last head of garlic from the Red Fire Farm winter share, and sliced some shallots from then, too. I sliced most of the pint of grape tomatoes, and cut up a bunch of mozzarella (later augmented with some Fontina).
The dough was ready not long after. I'd already decided I didn't want to open a huge can of crushed tomatoes for the little I'd use on pizza, so these were white pizzas. I rolled out the crust (well, actually, just used my hands to press them thin), brushed a thin oil layer over them (protecting them from soggy crust syndrome), then layered on alliums and tomatoes, finishing with cheese on top. A little more than 10 minutes in a hot oven, and the first ones were done.
Verdict: I prefer pizza with more veggies of color, and just more veggies in general. The options around didn't quite lend themselves to pizza, though, if I didn't want more starchiness (potatoes, sweet potatoes, cabbage, Brussels sprouts, lettuce). The crust was ok, but perhaps a little underdone in the middle; I probably should have had the oven at 500 F instead of 450 F. Still, pizza is better than no pizza :-)