Veggie Day


OK, so normally Tuesday is Veggie Day, but I wasn’t feeling very well on Tuesday, so I pushed it off until today.

First, let’s check in on how things went veggie-wise last week. No new or exciting kitchen creations. Oh well. We were out of town for a long weekend, so there weren’t many dinners at home last week.

Pretty much everything went into the freezer (celery & broccoli), pantry (onions), fridge storage (beets), or put on display (pumpkins).

Or got eaten (tomatoes). Nothing fancy. The green tomatoes were made into a jar of salsa. The orange cherry tomatoes were washed. Both were taken on our trip to Redding and enjoyed there with Eric’s mother and step-dad.

Veggie Day
 
This week’s haul:

  • potatoes
  • carrots
  • tomatoes
  • zucchini
  • green onions
  • kale
  • shelling beans

It’s definitely starting to feel like autumn here, but we’re still enjoying the end-of-summer produce, as you can see from this photo.

In addition to the huge bag of veggies, I also bought more tomatoes! Tomato season is drawing to a close, and I don’t feel like I have enough jars of tomato sauce on the shelves for winter. These’ll get roasted and canned tomorrow. I’ll even take photos and share them here once it’s all done.

End of summer tomatoes
 
And, because I have some cash in my account again, I also splurged and bought some more of these little cuties. These little orange cherry tomatoes are my all-time favorites. So sweet and delicious. Like eating candy.

Orange cherry tomatoes
 
This week’s veggie plan:

Frittata: We’ve got some great wild caught salmon in the freezer, and I love cooking it up in a frittata with baby potatoes, a diced carrot, and whatever else is on hand. I think this one will have some sautéed kale, zucchini, and topped with little orange cherry tomatoes and finely chopped green onions. Stay tuned for the recipe!

Tomato Sauce: Years ago, a friend shared this fabulous SmittenKitchen recipe for roasted tomato soup, and ever since, I’ve made a point to cook up and can as much of this soup recipe as possible, to enjoy over the winter. I don’t always use to make the soup, though. It also makes a wonderful pasta sauce. I just love having several jars of it on hand to use for quick winter dinners. So far, I have six jars. This weekend I’ll be making six more.

Sautéed Kale: We like including greens with our breakfast of black beans and eggs. It’s a great way to get some extra vitamins in, and they’re delicious. I just rinse and chop the kale and add it to a pan with some bacon fat, chopped onions and garlic, and sauté until softened. Yum!

Bean Salad: I’ve seen some intriguing recipes for bean salads, and plan to try one of them out with these shelling beans. They’re black coco beans, so I think they’ll make a pretty dish with the orange or yellow tomatoes and green onions.

Salsa: Any tomatoes that don’t get eaten with breakfast or snacked on during the day, or made into sauce, will be made into Eric’s fantastic salsa fresca. Probably one of the last batches of the year. Which means it will be enjoyed with much pomp and circumstance.

Pot Roast OR Roast Chicken: While the daytime temps are still in the mid-70s, the evenings are cool and that makes me start thinking about using my oven again. I have both a pork butt and a whole chicken in the freezer. Which one I decide to roast up will probably be determined by how I feel on the day I go pull one or the other from the freezer to thaw. I’m leaning toward the pot roast so I can use up these cute little potatoes and a couple of carrots. But, you never know.

Zucchini: Honestly, we’re about done with summer squash. I’ve been freezing it to include in pasta dishes and soup all winter. If there’s anything left from these, they’ll get added to that stash.

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2 thoughts on “Veggie Day

  1. Pingback: Veggies! | a full plate

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