|Apple Times 53|
Because it’s the end of the season, and we love Live EarthFarm apples, I ordered 15 lbs. extra. More than the usual quantity was included in our share this week, so we currently have 53 apples on hand. During the following weeks I plan to experiment once again with an apple cake like my Gram used to make. She didn’t leave a recipe to follow, and my efforts to duplicate this cake have been an ongoing project throughout the years.
More green cabbage means that I have plenty to perfect the un-stuffed cabbage casserole from a past week, at last. I’m altering a lemony root veggie soup recipe to include radishes and eliminate potatoes, and Bruce is inspired to make a chard and carrot “hot salad” with lemon or vinegar-based dressing. I also hope to give my Chicken Paprika, a stroganoff-like recipe I created a couple years ago, another whirl.
Hope that you can put some late-winter spark in your cooking this week. Some seasonal lemons might help get you started.
This week’s veggies:
Jarred Tomato Juice
Leftovers: red onions, leeks, red cabbage, carrots, cranberries, butternut squash, bell pepper, thyme, radish greens, lettuce, fresh (defrosted from last season) pinto beans, lemons
leftover French Onion Soup
leftover Slow Cooked Chicken Chili
out at First Friday art night
Salad with lettuce, jarred tomato, radish, carrot
Leek, Carrot, and Radish soup with thyme
Leftover turkey burgers
Un-stuffed Cabbage Casserole
Chard and Carrot Hot Salad
Leftover Cabbage Casserole
Leftover soup and/or veggies