Week 22 (10/7/2010):
- 3 lbs heirloom tomatoes
- 8 winter squash (2 acorn, 2 delicata, 1 butternut, 1 buttercup, 2 ambercup??)
- 1 pumpkin
- 1 lb chard
- 1 lb baby bok choy
- 1 lb arugula
- 4 eggplants
-
- 2 heads broccoli
- 1 bunch parsley
- 1 bunch cilantro
- 2 bunches kale
- 1 bunch scallions
- 3 bunches carrots
PYO
- 2 quarts cherry tomatoes (took 1)
- 2 quarts snap beans
- 4 quarts sauce tomatoes
- sage, marjoram, lemongrass
Friday: I froze 4 eggplants (last week's). (See this post on localkitchen if you're interested in freezing anything.) My mom came back from Florida, so I made my family dinner - sweet dumpling squash with orange-scented quinoa stuffing. I only had 2 dumpling squash so I used a kabocha as well. The stuffing had cremini mushrooms in it, which I got from the market (and had been meaning to buy all summer, since the market ends in October). I also made some basil pesto and froze it - my Nonna brought me a ton of basil from her sister's backyard.
Saturday: I made and froze even more basil pesto, ending up with a total of five 4-oz containers. (Note to self: I used pine nuts.)
Monday: I made myself a bowl of sauteed baby bok choy with rice for lunch.
Wednesday: I made a baked pasta dish with cubed kabocha squash, torn pieces of kale, and some broccoli florets.
Winter Squash including Delicata, Butternut, Acorn, and Buttercup
Week 23 (10/14/2010):
- 2 or 3 lbs tomatoes
- 1 lb arugula
- 1 lb chard
- 2 lbs baby bok choy
- 1 lb spicy mix
- 2 heads lettuce
- 4 peppers (to turn red)
- 1 head cauliflower
- 4 heads broccoli
- 3 bunches kale (Red Russian)
- 1 bunch parsley
- 1 cabbage
- 1 bunch scallions
- 1 bunch radishes
- 1 bunch kohlrabi
- 4 winter squash (2 butternut, 2 sweet dumpling)
PYO
- 1 quart cherry tomatoes (did not take)
- 4 quarts sauce tomatoes
- lemongrass, chives
- 6 hot peppers
- 2 quarts snap beans
Thursday: I used an acorn squash, scallions and corn to make Roasted Corn Pudding in Acorn Squash.
Friday: I had lunch at my mom's - a salad with lettuce, carrots, heirloom tomato, red wine vinegar and olive oil. We also broiled some slices of a delicious parmesan provolone cheesy bread I got at the market. My mom and I made a new sauce recipe with our sauce tomatoes: Slow-Roasted Tomato Marinara from Nov. 2010 Cooking Light. I later used it with some spaghetti, shrimp and crushed red pepper flakes for a diavolo-style pasta dish.
Saturday: For lunch I made Cashew Curry with green beans, cauliflower, and red onion. For dinner I made Mushroom Bourguignon using cremini mushrooms I got at the Rutgers Gardens market (plus an onion) - it was delicious.
Tuesday: I made the curry again, using more cauliflower, green beans, red onion, and this time some carrot shreds as well.
Week 24 (10/21/2010):
- unlimited sauce tomatoes - we ended up with over 24 pounds (PYO)
-
- 2 lbs tomatoes
- 1 1/2 lbs arugula
- 1 lb baby bok choy
- 1 lb spicy mix
- 4 peppers (3 purple, 1 that might turn red!)
- 2 heads cauliflower
- 2 heads red lettuce
- 1 bunch scallions
- 2 bunches radishes
- 2 bunches turnips
- 1 green cabbage
- 2 bunches cilantro
Thursday: I roasted some old eggplants, tomatoes, and an onion for roasted eggplant soup.
Friday: I finished making the roasted eggplant soup. (It was delicious!)
Saturday: I made a delicious winter squash soup (butternut and acorn squash, plus onion and sage) and some Gruyere croutons topped with some chopped sage and thyme with my friend Hilary!
Sunday: For breakfast I made apple pie oatmeal with a pink lady apple. My mom and I made a lasagna with the Red Russian kale for dinner. We also used the ripe sauce tomatoes to make more of the marinara sauce.
Monday: I used a butternut squash, a head of orange cauliflower, a leek and three carrots for a delicious soup.
Tuesday: I was feeling too lazy to cook, so I cut some broccoli for use (probably) tomorrow and I made croutons out of the rest of the whole-grain bread I bought last week at the market.
I made this teryaki stir fry with salmon,
baby bok choy, purple peppers, onions, and
carrots... but I can't remember when I did it!
Week 25 (10/28/2010):
- PYO herbs- lemongrass, sage, thyme
- 6 peppers (took 4 orange, donated 2 green)
- 1 lb arugula
- 2 heads broccoli
-
- 8 heads lettuce
- 2 bunches collards
- 1 bunch cilantro
- 1 bunch scallions
- 2 bunches carrots
- 1 rutabaga
- 1 head cabbage
- 1 bunch turnips
- 1 fennel bulb
- 2 bunches celery
Friday: I had a great salad for lunch with lettuce and tomato from our CSA, plus some of those croutons I made (I rubbed two sides of each with a cut garlic clove which made delicious garlic croutons).
Sunday: We finally got to do our Smoked Tomato Bisque project :) (and so used some of our unlimited sauce tomatoes and onions). Later on, in a 5+ hour period of misery, we slaved away to turn almost all the rest of those tomatoes and the last of my local onions into Roasted Tomato Marinara (though we only made it to the end of the roasting part).
Monday: Made the roasted tomatoes into sauce! I also had some lettuce on a sandwich.
Tuesday: Froze all the tomato sauce (about 27 cups - so glad to be done!) and had another sandwich with lettuce.
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