responsible consumer on a budget
Only one more week after this one for the CSA season… I can’t say I’m excited about having to think about where my food will come from.
Here’s what was in the box this week:
Rutabaga
Sweet Potatoes
Lettuce
Loose Leaf Kale
Carrots
I’m still happy to have all these delicious root veggies coming in. Lettuce soup is in order as well.
The kale stems will help my stock along, while the greens will be delicious all on their own.
Carrot cake, anybody?
Here’s what I got in my CSA box on Tuesday:
Sweet Potatoes
Thyme
Lettuce
Kale
Carrots
Radishes
Bok Choy
Sweet Peppers
I still haven’t got around to those stuffed peppers, since my mom made a batch last week and shared (thanks, Mom!). I’ll get to those soon. Thankfully they freeze well, because it’s going to be a biiiiiig batch.
We’re officially coming into soup season, so it’s time to put up some stock. The carrot tops will go in, along with peels, as well as scraps from the greens, peppers, and a couple sprigs of the thyme. To that, I’ll add some onion stumps and garlic peels I’ve been saving in the freezer, the last leaves of my pathetic parsley plant, some sad lettuce that’s been hanging out in the fridge too long, and some celery.
Salad, again, will be on the menu this week, and probably a little pan of braised kale. Also, I’m thinking about a stir-fry. I’ve never actually used bok choy in a Chinese-style stir-fry.
The sweet potatoes and carrots (sans tops) will keep well in the drawer at the bottom of my fridge.
I love Tuesdays. Once, when I was a teenager, some friends and I went out and bought a giant cookie-cake and had them write on it “Happy Tuesday”, just for the heck of it. We did it on a Wednesday. It was a hit. I might have to make that a tradition, except now I’d probably bake the cookie-cake myself.
This has nothing to do with cookies or cake, however. Tuesday is my CSA pick-up day.
Here’s what I got:
So Tuesday night, between going to the farm, finishing a John Scalzi novel, and writing yesterday morning’s CSA post, I managed to can 8½ quarts of tomato puree that I did in the Squeezo on Saturday.
This is about 1/3 of them.
I’d rather have canned these the same day I puréed them, but when you’re busy you’ve got to do what you’ve got to do. I puréed my tomatoes on Saturday, about 35-40 pounds of them, which came out to about 12 quarts. then stuck them in the fridge. I kept some aside to make tomato soup [Read More…]
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