Day 1: Veggie stir fry over rice
Day 2: Mushroom swiss burger with caramelized fennel and onions, Corn on the cob
Day 3: Homemade pizza, Tossed salad
Day 4: Braised cabbage with bacon, Zucchini muffins
Day 5: Baked potato bar with steamed broccoli
Day 6: Sloppy Joes, Carrot sticks
Day 7: Black bean, carrot, zucchini, onion, and pepper burritos
Notes: Our garden is starting to produce! We harvested our first pepper this week and we have loads of green tomatoes. The kale and chard are overflowing and herbs are getting tall. Time to start “putting up”. I typically make batches of soup, tomato sauce, pesto, chopped peppers, green beans, muffins and whatever else I can to freeze. I spend as much spare time as I can in the kitchen preparing for the winter. Often times this means doubling a batch of something I’m already making, or if I’m cutting up a pepper for a recipe, I will cut up several more at the same time and put them in a freezer bag. It is sooooo worth it when you are dreaming of summer veggies while wrapped in several blankets, sipping tea, and watching the snow fall. Makes for really easy dinners in the busy fall and spring too. Do you save anything for the winter? How do you do it? Freezer vs canning?
CSA Breakdown: No breakdown this week! I’m sorry to those of you that typically follow along with what I am cooking with my farm share, but we won’t have one this week. The recipes above incorporate produce that is typical of this time of year, so hopefully you can get some ideas to start you cooking. I’ll be back next week with a delicious meal plan using my Crossroads share.
