Haven't posted in a while. Here's what we got the last 2 weeks:
Last Week
2 lbs Purple Adirondack Potatoes
2 lbs Chiogga Beets
2 lbs Rutabagas or Gilfeather Turnips
.5 lb Valentine Radishes
.25 lb Garlic
Bag of Shoots/Mesclun Mix
Frozen Winter Squash Puree
Elmore Mountain Maple Oat Bread
1 Quart Sunflower Oil
Butterworks Yogurt
I totally missed the squash puree which made me sad: i finally nailed my Thai curried squash soup last time and wanted to make it again. Such is life.
This week:
2 lbs Mixed Baby Potatoes
2 lb Kohlrabi
2-3 lbs Green Cabbage
2 lbs Yellow Storage Onions
2 lbs Orange Carrots
Bag of Shoots/Mesclun Mix
Pete's Applesauce
On the Rise Pizza Dough
Bonnieview Ewe's Feta
Quebec Grown Steel Cut Oats
Also had a meat pickup today:
Bonnieview Leg of Lamb
Pete's and Greenfield Highland Stew Beef
Pete's Spare Ribs
Looking very forward to the spare ribs!
Tonight's dinner: PIZZA! Took advantage of the fresh dough. Thinly sliced a mess of yellow and red onions, chopped kalamata olives, sliced Italian chicken sausage and cut up some frozen green bell peppers to put on it, as well as a lot of crumbled feta. Also had salad with shredded V-day radishes and a light vinaigrette. I've been really digging making vinaigrettes with the brine from my kalamatas. It's basically salty red wine vinegar. I shake it with a blend of evoo and grapeseed oil plus some grainy mustard. Nice and versatile.
On Monday night, I roasted a lot of root veggies and grilled the yak sausage from VT Yak Co from our previous meat pickup--3 out of 4 were fans of the yak sausage. It was lean and nicely spiced. Not at all gamy. I'd buy it again!
We've been busy many weekends lately so we haven't been the best about using things. I still have 2 (small) heads of savoy waiting to be turned into cabbage rolls. I have enough onions to make onion soup (maybe with the spare ribs? OH!) We haven't been able to finish the sprouts, but this week we're bound and determined to.
