I'm trying to really use my CSA veggies up each week, both to minimize waste (40% of food waste is at the consumer end, I blame the kiddos) and to minimize grocery bills. And because I don't play enough games and need an optimization problem to play with. :-)
Plans for this week:
- it's Halloween tonight, so a quick and easy dinner of pasta for the kids, and red wine braised kale on baguette rafts (perhaps with an egg on top for me). Also roasted cauliflower for everyone.
- butternut squash with sage, with cajun hoppin' jean on the side, and some sauteed greens. The cajun hoppin jean will be with pinto beans, for a change.
- a corn chowder soup with sweet potatoes and kale. I am sure bread will be served alongside.
- if I still have chard (quite likely, since I have a lot growing outside), some garlic sauteed chard over polenta with toasted pumpkin seeds, and roasted brussels sprouts.
On the extra food front, I need to make more granola, my sauerkraut is probably done and should be harvested and stored in the fridge, and dear friend Dea gave me a couple of pounds of raw green olives to cure. I may have the kids hit them with hammers to start the process (you break the skin with a knife or a hammer, and soak them for a couple of weeks in water until they aren't bitter anymore, then put them in brine with herbs. I wonder if I should get more olives? We go through them so very quickly... I also need to pickle some fennel that I will never eat otherwise.
The King Arthur Flour catalog came today, and goodness but they have a lovely chocolate section. I ordered the Guittard dark chocolate wafers last year when I was making peppermint bark, and I used the leftovers in my dark chocolate cherry mini loaves... so very good. They also sell chunks, which might be even better?