What I’ve Planned – Week 21

I had thought I would be traveling this week, but instead I have more time to cook through this week’s veggies. Here’s what I have on the menu:

I’m also planning to make pimento cheese and pear scones. Together with a bunch more tomatoes from our garden, the roma tomatoes will become tomato sauce that I will can for later.

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What I’ve Planned – Week 20

This is a week where I’ll be home later than normal several days, so I’ve planned meals where I can make some or all of the components ahead of time (roast veggies or grains), and then finish the meal the night I want to eat it. Or at least that’s the plan, after spending most of the weekend canning tomatoes from our garden, we’ll see how much more time I feel like spending in the kitchen!

What I’ve Planned – Week 19

There’s no doubt the weather is changing towards fall, and the amount of leafy greens in the basket this week is another sure sign. I’ve gotten used to making fall salads with all these seasonal ingredients – expect to see a lot more of them in the upcoming weeks. But before I get caught looking ahead, there are still 8 more weeks of our Spring/Summer fruit and vegetable share to get through!!!

Here’s what I have in mind to use our veggies this week.

I’m also planning to dice and can our tomatoes and make some Asian plum sauce (haven’t yet decided on a recipe through!)

What I’ve Planned – Week 18

This Labor Day weekend involved a lot of chores for us: staining the deck, doing yard work, and drying or canning our bounty of fruits and veggies (including the peaches, tomatoes, and jalapeños we got this week!).

I also shredded and froze the last of our summer squash, and made a curried corn soup to freeze so we can enjoy its bright flavors in the depths of winter!

In addition to a few recipes I didn’t get around to last week, here’s what I’ve planned for the week ahead.

  • Smoked ribs and roasted potatoes

What I Made – Week 16 and What I’ve Planned – Week 17

  • We didn’t cook much at the beach, but I did manage to use up a few things.
    • Pasta with sausage and dandelion greens (adds a bit more bite than the chard this recipe calls for, and I use whatever pasta I have on hand)
    • Grilled eggplant risotto, not what you’d think of as a traditional beach meal, but great on a stormy evening with some fresh scallops
    • Grilled corn, either slathered with mayo, feta, and a squeeze of lime to echo Mexican flavors, or with good old fashioned butter

    I’m planning to cut the rest of the corn off the cobs and freeze it for use in soup or chicken chili later this fall or winter.

    I also let those cayenne peppers turn red on the counter, then I finally dehydrated them and pulsed them in the food processor to make red pepper flakes. I didn’t use the good appliance, so the size of the flakes is a bit inconsistent, but they are definitely potent!

    To make this week, I’ve planned ways to use peppers, peppers, and more peppers

    What I’ve Planned – Week 15

    I’ve got an ambitious plan to make up for lost time with my menu this week, including trying to use veggies that have been languishing in the crisper for several weeks now. (Looking at you, cabbage!)

    Some old favorites:

    And some new ideas:

    • Plum cake (I’ll probably freeze this for later)

    I’m also going to see if the cayennes ripen to red on the counter, then dehydrate and crush them to make homemade red pepper flakes!

    What I’ve Planned – Week 14

    Another week where I won’t be able to do much in the way of cooking, so this will be a very short list. Hopefully the squash will keep until next weekend when I can figure out how to best use them!

    I also pickled the radishes and dried the grape tomatoes in the dehydrator this weekend. The tomatoes will either be diced and frozen or turned into sauce, I haven’t yet decided.

    What I’ve Planned – Week 13 2019

    We’re at the point in the summer where I’m not only trying to use what I got in my basket this week, but also from the last week (or two)! There’s nothing too exciting on the menu this week since I can eat many of the fruits and veggies on their own – think cucumbers and watermelon – without making them part of a larger meal.

    I’m also going to try to pickle the jalapeños, maybe turn the cherry tomatoes into ‘sun-dried’ tomatoes in the dehydrator, and hopefully do something with the yellow squash, maybe those cheddar biscuits again?

    What I’ve Planned – Week 12

  • After being away most of last week, I’m still catching up on the recipes I’d planned for last week and planning for the veggies I haven’t gotten around to using just yet. The list is underwhelming, but I’ll do a combined Weeks 11 and 12 “What I Made” post later this week so you can see what all we actually ate!
  • Also, many of the recipes I’m saving for the end of the week when the heatwave is supposed to subside and I’ll be able to stand having the oven on without fear my air conditioning might not hold out!