The Plan:
Day 1: Kale & Brussels sprout salad, Fresh baked rolls
Day 2: Pork chops with apples and pears, Baked butternut squash
Day 3: Homemade pizza
Day 4: Ginger-sesame chicken chopped salad
Day 5: Tatsoi & sweet potato salad with roasted garlic dressing
Day 6: Spaghetti with roasted eggplant and red sauce
Day 7: Roasted red pepper hummus plate with raw veggies and olives (Daikon, Kohlrabi, Bell pepper, Salad turnip)
Pantry Shuffle:
Out of Storage:
- Pork chops from Mastadon Valley Farm
Into Storage:
- Apples! We went to another apple farm this past weekend and I have Royal Courtlands and Honeycrisp going into my spare refrigerator. Going to keep stocking up on local apples to get us through to spring.
Notes: Fall flavors
I’m loving all the fall flavors! Squash, apples, cool weather greens, and sweet potatoes. The funny thing is that all of these flavors usually come with cold temps and rainy weather. We have had an unusually mild fall with temperatures in the 60-80 degree range here in Wisconsin. Some rain, but also a lot of sun and no sign at all of frost in the forecast. The good thing is that my garden is still producing strawberries (everbearing variety)!! The bad thing is that there are still a lot of pesky mosquitos, ticks, and flies. I’m soaking it in anyways, because I know that snow is just around the corner.
What are your favorite fall flavors?
CSA Breakdown: For those of you also using Crossroads Community Farm, here is a breakdown of how I will use each piece of produce this week. See the first CSA post from this season for details of how I structure the plans.
Kohlrabi (1.0 bulb): cut into sticks to serve with hummus
Radish – Daikon (1.0 count): sliced to serve with hummus
Tatsoi (1.0 head): salad with sweet potatoes
Pepper, Bell- Purple OR Green (1.0 count): cut into strips to serve with hummus
Butternut Squash (1.0 count): baked and served with pork chops
Chinese Cabbage (1.0 head): chicken chopped salad
Sweet Potato (1.0 bag – 2.5 lb): Totsoi salad
Brussels Sprouts (1.0 bag): kale & sprout salad
Eggplant, Japanese (1.0 count): cut into half-inch pieces and roasted to serve over spaghetti and topped with pasta sauce
Onion, Yellow (1.0 count): store for later use
Salad Turnip (1.0 bunch): Slice into rounds to serve with hummus
Kale, Lacinato (1.0 bunch): kale & sprout salad
Pepper, Red Bell (1.0 count): roast in the oven until soft throw in the food processor with the chickpeas to make hummus
Garlic (1.0 count): Kale salad; Pork chops; Chicken chopped salad; Hummus; all the rest for the totsoi salad
