|Neither here nor there - but I found this at Hobby Lobby and really want to hang it in my living room!|
Our winter CSA has wrapped up, and I have to say I'm a bit relieved. Toward the end of each CSA season, I get a little bit of fatigue as I try to deal with the regular stream of produce coming into my home. In the summer, it's easier to can and freeze extras. Winter produce keeps longer at room temperature, but I have some pumpkins that have been staring at me for months from the dining room table! We are down to just onions, garlic, sweet potatoes, turnips, radishes, and a couple horseradish roots (that might be too dry to even mess with at this point). Oh, and those pumpkins. :)
The spring CSA will start in late May, so I have from now until then to work through what's left on the counter and in the fridge and freezer. It's kind of a fun time to get inventive.
This week is pretty quiet in terms of events, meetings, and traveling, so let's get on with the food!
-- breakfast: scrambled eggs, bacon, sourdough toast with honey, coffee + milk
-- lunch: barbecue chicken drumsticks, green beans, macaroni and cheese, fruit, crescent rolls
-- supper: Family Dinner! We are bringing a chocolate meringue pie. Basically you take my pudding recipe, put it in a pie crust, and top with meringue from the leftover egg whites.
-- breakfast: Todd and I totally ate leftover chocolate meringue pie for breakfast. With coffee and milk, so it was a balanced meal, obviously.
-- lunch: a couple of grass-fed jerky sticks, leftover couscous with sauteed carrots and sweet potatoes
-- supper: lentil soup (I'm going to do the roasted garlic version!), sourdough bread
-- breakfast: soaked oatmeal with home-canned apples, honey, crispy walnuts, and coconut cream. Coffee + milk.
-- lunch: black beans and salsa on corn tortillas with cheese, kombucha
-- supper: cheeseburgers on sourdough buns with ketchup, pickles, onions. Sweet potato fries.
-- breakfast: scrambled eggs, bacon, sourdough toast with honey, satsumas coffee + milk.
-- lunch: leftover lentil soup and bread
-- supper: soy-sesame salmon fillets, Asian slaw, steamed rice with scallions
-- breakfast: soaked granola with milk and raisins, coffee + milk, satsumas
-- lunch: Vicki and I are going on a Field Trip to TPAC! We are seeing a play with her Encore class, and then we will lunch like ladies somewhere downtown. I'm really excited. She will probably want pizza.
-- supper: leftover ham salad on sourdough toast, sliced radishes with butter and salt
-- breakfast: oatmeal and fruit
-- lunch: steamed rice topped with steamed pumpkin and green beans
-- supper: no supper. I'm doing a gallbladder cleanse. Don't even ask. Just don't.
-- no breakfast
-- lunch: pumpkin soup (thinking something like that link, but without the chestnuts!) with soaked crackers and cheese
-- supper: we are having a BBQ potluck honoring our intern at church, who will be leaving to take on his own congregation this summer in Kentucky! I'm bringing whatever he says his favorite dessert is. :) (I'm secretly hoping it's another chocolate meringue pie!)
What's up with y'all? Any good eats? Or just interesting happenings?
[This post submitted to Menu Plan Monday 4/27/15.]