- Fruit, Week 15
- Veggies, Week 15
- All, Week 16
Week 15: Apples (Rome, Granny Smith, Red and Golden Delicious, Winesap, and one other kind), tomatillos, okra, pearl tomatoes, peppers, thai basil, zucchini, corn, and sweet potatoes
Week 16: sweet potatoes, yellow squash, cucumber, eggplant, garlic corn, apples (same kinds as week 15), basil, French tarragon, and lettuce. This week we also got farm honey!
I’ve been cooking up a storm! I made a vegetable lasagna over the weekend with eggplant, zucchini, yellow squash, and corn. I used the food processor to grate all the vegetables to make them fit better in the lasagna, but I ended up with tons of leftover shredded veggies. So, I looked up a recipe for making vegetable fritters and fried those up. I also made a split pea chowder, which was yummy and even Arcadia got to enjoy. Arcadia also got her own special meal cooked for her–a spinach cheese pasta from Superfoods. Last week we bought a couple of pumpkins from the local fresh produce stand and I toasted some pumpkin seeds and have made various pump treats with pumpkin puree. I made pumpkin waffles, pumpkin apple muffins and pumpkin apple bread. With my baked goods recipes, I’ve been splitting the all-purpose flour with whole wheat flour and using applesauce in place of or split with any oil. I think I’ve made several other dishes, I just can’t remember what.











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