Today in food play

[magid]

• reduced a batch of mixed vegetable* stock (and started another gallon bag of veggie offcuts for the next batch of stock)
  
• a tray of roasted carrots*
  
• sauted red onion*, garlic*, carrot*, purple-top turnip*, and massaged kale* with much of the rest of last week’s batch of seitan
  
• cabbage* and carrot* slaw with soy sauce and shiso* salt dressing
  
• leeks* and red onions* baked, then topped with the rest of last week’s challah and sage* salt and baked until brown, then topped with a not-fully-defrosted spatchcocked chicken, which, once more cooked, was topped with the end of a jar of peach chutney (canned this August using Georgia peaches)

* locally sourced