The Plan:
Day 1: Unstuffed cabbage
Day 2: Creamy Brussels sprouts bake (trying new recipe from my CSA farm), Corn muffins
Day 3: Homemade pizza
Day 4: Beef and butternut squash stew
Day 5: Homemade hummus plate with radishes, carrots, kohlrabi, olives, and pita bread
Day 6: Baked potatoes with sautéed kale, salsa, and sour cream
Day 7: Potato leek soup
Pantry Shuffle:
Out of Storage:
- Ground beef, stew beef, and bacon from Mastadon Valley Farm
- Beef and chicken broth
- Frozen corn
- Frozen cubed butternut squash
Into Storage:
- Corn muffins
- Carrots: store in a plastic bag in the refrigerator at 35-40 degrees F. They will last months
- Beets: store in a plastic bag in the refrigerator at 35-40 degrees F. They will last months
- Spaghetti squash: store in root cellar (corner of unheated basement or garage) at 50-55 degrees F. They will last 1-2 months
- Yellow onions: store in root cellar (corner of unheated basement or garage) at 50-55 degrees F. They will last several months
Notes: Missing those greens?
With the start of December comes the loss of fresh greens. Up until now, we have been eating kale, mustard greens, and Brussels sprouts this fall. While I still have some of these green delights stored in my refrigerator, they will be disappearing very soon from the produce department – that is if you want to keep eating local (please do!)
I have a little trick for adding some fresh greens to your diet this winter and it doesn’t get anymore local then right in your own home! Start an indoor herb garden. All you need is a few plant pots, some potting soil, seeds and a sunny windowsill. Most of my house windows are North facing so I don’t have a great sunny area. Instead, I use grow lights to get things going. Right now I have cilantro, basil, and thyme. You could also try dill, rosemary, or oregano. Herbs are very low maintenance and children love to watch them grow. I’m really looking forward to using these fresh herbs this winter in my cooking to curb my green cravings. How about you?
