Mid-October looks like:
- sweet potatoes
- watermelon radish (!!!)
- patty pan squashes
- bell peppers
- banana peppers
- lettuce mix
Mid-October looks like:
There is a little something that I have been working on in the food section! Super excited about it! A kazillion thank yous to Addie Broyles at the Austin American Statesman for giving me this opportunity and for being ever so patient with the Nervous Nelly that is buried deep in my belly. Be sure to pick up a copy today for ideas on how to baby step into batch cooking and lots of fun ideas for what to do with that pot of beans.
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You can find today’s article here (may be behind a paywall).
Can I just say that I am stunned that we are only at week 41 of this year. Shouldn’t it be way closer to 50 by now? Kidding… grateful to still have both October and November ahead of us. Best. Time. Of. Year.
In the kitchen, my quest to make new things continues. I reached official rut-stage way back in like March and the new season and cooler weather (!!!) has me all energized. It may seem like a whole lotta food for one week, but we eat maybe 3-4 meals out of 21 out of the house and do you know how often a 14 year-old eats? Also… breaking my meal plan up by ingredient rather than meal so that you have a better idea of how things map to your ingredient use. Read More
I’ve finally found the perfect way to store fresh herbs – quart-size yogurt containers! We usually have lots around in hopes of finding a better fate for them than recycling. We use them to sort craft supplies, as mini-buckets when we are cleaning and in a pinch, I use them to store things in the freezer.
To store herbs:
Cut a bit off the stems of your fresh herbs to match the height of your yogurt container. Fill with about an inch of water and plop your herbs (stem down) into the container. Snap the lid back on and store in fridge.
Still testing how long this extends the life, but I am already impressed that my parsley is wilt-free at Day 6.
Happy to report that I am carving time out for the kitchen again! Our collective bellies are better for it and my brain is grateful for the productive downtime. I cook to get food on the table (of course), but the act of feeding and focused purpose really, really helps me get out of my head.
As for meal planning, I haven’t gotten all the way through to the mapping stage (what belongs on each day) or to narrowing things down, but I have lots of vegetable-specific ideas for you. Texas growing seasons are really different than the rest of the country so we get plenty of late summer veggies (peppers, zucchini, eggplant) mixed in with the arrival of fall greens. Makes for a fun time of year in the kitchen!
Spaghetti with Arugula, Olives & Capers*
Fried Egg Sandwich with Arugula*
Pesto with Parsley
Kale Salad with Toasted Coconut & Sesame Oil**
Greens & Grains Scrambles (egg or tofu)***
Kale Fried Rice
Lemongrass Miso Soup (add Bok Choi)
Bon Choi with Stir-fried Mushrooms****
Still working on ideas for the rest of my CSA box which also included jalapeños, sweet peppers, daikon, carrots, turnips, sweet potatoes, and OMG so much zucchini.
Also… don’t forget to sign up for my newsletter. Coming at ya’ on Friday for the first time!
I’ve decided to jump on the newsletter bandwagon while I figure out how best to use this space. It’s been about 99.9% food and although I do spend A LOT of time in the kitchen, there are other things – knittings things, planning things, taking pictures of things, reading things, business things, homeschooling things, pretty things, and I even get riled up about some things.
First newsletter will go out at the top of the month. Will figure out if I have the oomph for more frequency as we go along.
Taking my cues from some magazines this week in hopes of expanding the weeknight repertoire. Rest of our meals will be rounded out by the french lentils and quinoa stocked in the fridge.
Soba, Cuke & Soft Tofu Bowls**
Hoisan Eggplant with Mushrooms & Tofu***
13yo’s choice (’cause birthday)
Ratatouille & Egg Toast***
Savory Cornmeal Crepes with Greens and Zucchini
Cucumber Sandwiches with Toasted-Hazelnut Cream Cheese**
Mixed Cucumber & Cured Olive Salad**
Homemade Graham Crackers
Tres Leches Cake (’cause birthday)
I know it is already Monday and this particular ship has sailed, but hoping that this can be of help as the weekend approaches. Batch-cooking is a crazy crazy world and although I’ve never been a fan of the massive amounts of work that live beneath hashtag-batchcooking, I have come to incorporate a bit of this mentality into my weekend meal prep.
I cook up largish portions of legumes and grains over the weekend and try to get ahead of veggie prep to make meal “assembly” a little faster during the week.
Happy middle of August, everyone! My CSA stash is screaming Texas summer this week – okra, eggplant, peppers, squash – so the bulk of my meals will focus on using all that up. Potatoes and carrots and beets will work their way in as snacks or hold up in storage for use next week.
I also made my way to the downtown library one last time to visit the cookbook stacks ahead of the closing of the third floor. Austin is getting a shiny new library in October and books from the non-fiction collection (3rd floor) will be in transition until then. Lots of inspiration from that last haul in this week’s meal plan. Link to books at bottom of post. Read More
Wondering if any of you out there have done something particularly exciting with celery root. Most recipes call for making purees or involve mashing it into another starch. I dice it finely into risotto pretty much every time it lands in my CSA box. There must be more. What do you do with it?