Almost time for our first February farm box to arrive. But first, here's an update of what we've done with the rest of our last January box.
Leftover:
2 potatoes
a few carrots
1 green cabbage from a couple weeks ago
1 lb broccoli
a crapload of mandarins and navel oranges (and I'm getting 5 more lbs tomorrow!)
Saturday Lunch: Leftover risotto from Friday, which had Rapini from the farm box, formed into patties with some bread crumbs and lightly pan-fried.
Saturday dinner: J. was up in Tahoe skiing so HE had In N Out for dinner. I had poached eggs, polenta, and chard. My whole meal turned a lovely pink color from the brightly-colored stems of the chard.
Sunday lunch: More risotto cakes, with a big farmer's market salad.
Sunday Dinner: Roast chicken with potatoes and carrots. These carrots are seriously the best I've ever eaten. They get so sweet and rich when you roast them that I'd just about stab someone with my fork if they tried to snatch one off my plate. Kale on the side for Josh, salad for me (I was craving crunchy greens).
Monday Dinner: Butternut squash soup with parmesan toast. This has become a real staple this winter.
Tuesday Dinner: Scrambled eggs and toast, I'm afraid. I had a late meeting and just didn't have the energy to cook by the time I got home. The eggs were doctored with frozen kale from the freezer and the toast was served with my own home-made marmalade, at least.
We supplemented the farm box this week with 1.5 lbs of salad mix from the farmer's market (we go through a LOT of salad between Josh and I), a bunch of dino kale, mushrooms, onions, and garlic. Oh, and bananas. Those aren't exactly grown locally!
1 comment:
Have you thought about doing some marmalade and candied peel with those oranges? I'm jealous as the citrus has been crap this year over on the east coast, thanks to snowmageddon going on since December. Also, if you sneak into the bookstore and flip through Around My French Table, old Dorrie Greenspan or whatever the author's name is, has some fantastic duck recipes, including one that uses kumquats. I did duck with mandarins, and it was delicious. Gorgeous syrup leftover for champagne too.
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