I’m traveling this week, but still wanted to share my photo and recipe ideas. Which won’t be much, really. I picked up veggies on Tuesday afternoon, and pretty much just sorted them into their appropriate corners of the kitchen. Then I left super early on Wednesday morning.
My main push earlier this week was to clean out the fridge and save as many things as possible, so they didn’t spoil. It was a bit of a challenge, but I managed to either use or store all the veggies from last week, but only barely. Mainly, it happened in one big meal that we enjoyed over two days. I roasted a chicken, made this wonderful roasted cauliflower and couscous dish, and then made a salad with fresh lettuce and roasted beets. Yum!
I managed to sauté up the kale and greens, and then put them in the freezer for use in this and that. In fact, I made up some soups for Eric to eat while I’m gone, and included a hefty serving of chard in each. Also a couple of small tomatoes.
The green tomatoes got roasted up with a few peppers I had in the back of the fridge, and an onion, and then put in a jar in the freezer for a future pork chop or chicken breast.
Instead of the cauliflower and cheese dish I had been planning on doing, I went with a new recipe I found for roasted cauliflower and kalamata olive and israeli couscous on Oh My Veggies. “Oh my!” is right! I think this is my new favorite cauliflower recipe. I adjusted it a bit, and will continue to tinker with it. And then I’ll share it with you all.
I didn’t get to the braised broccoli or chorizo and bean soup. The broccoli got chopped and frozen. The beans are waiting in a jar on the kitchen windowsill.
If it looks like a smaller haul this week it’s only because the scale is skewed by the size of this enormous cabbage! We also got three cups of cornmeal (which the farm grows and processes on site), a rutabaga, some small red tomatoes, a butternut squash, a white onion, and one teeny shallot. (I traded endive and half a pumpkin for the whole squash and small shallot.)
Well, nothing, really. Unless I do some cooking for my hosts. If I do, I’ll be sure to share it. Otherwise, I’m going to enjoy my mini vacation, and visit with my friend and her parents.
The cabbage will keep for a week in the fridge. The cornmeal goes into the freezer. The rutabaga goes in the crisper, and the squash and onion will go on the counter. Eric has been instructed to eat the tomatoes.
Although I’m not cooking, I am already thinking of things to do with these yummy veggies. The rutabaga will get roasted with other root veggies, and the cornmeal is going to become delicious griddle cakes. I just need to come up with something fun for the cabbage.