Week 32 Veggie List & Menu

A Bounty of Butternuts

For days I’ve been making varieties of herbed tomato soup (see bottom of linked page).  With a dozen or two tomatoes left from this season, I’d like to do something special, perhaps a small batch of homemade catsup or just an all-tomato salad. On to the fall veggies: plenty of greens, more cabbage and beets, Brussels sprouts, leeks, onions, potatoes, and winter squash.

11/11/11 is coming this week, a palindromic date that occurs once every 100 years. In numerology, 11 can represent a channel to the subconscious, a doorway to the inner self. Some also say that 11:11 is the symbol of spirit guardians, a group of 1111 celestial beings who look after us earthlings. Perhaps I’ll have an amazing insight, or get zapped by a celestial do-gooder, at 11:11:11 on 11/11/11. Or, maybe I will just have some fun appreciating the number and our lucky space in time.

I’m going to have a second try at recreating my (long deceased) Gram’s applesauce cake this week—I overcooked last week’s batch and it was a little tough to cut (hungry musicians enjoyed it at the potluck anyway). I’d like to try more apple syrup, since we got apple juice in our CSA share, and perhaps roast some root veggies with it. Three small butternut squash are perfect candidates for microwaving. First of the season’s Brussels sprouts are harbingers of winter. But can you believe we got one last basket of strawberries (a bit pale, but strawberries nonetheless)? Live Earth Farm, you are awesome in the true sense of the word!

This week’s veggies:

Gala apples (lots)
Beets

Beet greens

Brussels Sprouts

Cabbage (large green)
Collard greens
Green beans
Kale
Leeks
Onions

Yellow Finn potatoes

Butternut squash

Strawberries

Apple Juice

Leftovers: leeks, rutabagas, beets, large cabbage, cranberry-orange relish, roast turkey thighs, carrots, tomatoes, 1 hot pepper, applesauce, cranberries, butternut squash, herbed tomato soup, oregano, basil

Wednesday

leftover roast turkey

steamed green beans

leftover herbed tomato soup with hot peppers

Thursday

leftover roast turkey

steamed Brussels sprouts

cranberry-orange relish

make applesauce cake

Friday

veggie burgers

potato leek soup

quick Asian-inspired collard greens

steamed butternut squash

strawberry crisp?

Saturday

Lunch: catered after Holt’s urn-filling ceremony

Dinner:

fish with orange ponzu sauce

tomato salad with basil and oregano

steamed beet greens

steamed butternutsquash

Sunday

Lunch:

tacos or veggie burgers

kale “hot salad”

tomato salad

Dinner:

roast turkey thighs

cider-glazed roasted root veggies

baked butternutsquash (large)

cranberry-orange relish

Monday

beet & cabbage borscht

leftover turkey and veggies

Tuesday

leftovers