Week 24 Veggie List & Menu

35 lbs. of Tomatoes from Live Earth Farm

Tomorrow Seasonal Eating will be 6 months old! I’ve decided to simplify my format by writing one post per week with both my veggie list and menus, instead of a post for each. Fall will arrive this week, with a whole new season of autumn veggies!

Meanwhile, our late summer tomatoes are coming in by the bushel, and I planned to make and freeze some tomato sauce. I skipped the U-Pick at Live Earth Farm (our CSA) yesterday, thinking that instead of driving to the farm I’d pick up about 5 lbs. at their local farmers market stand. It was the end of the market. After chatting a bit about our farm, the vendor offered me all the remaining dry farmed Early Girls for $10. I debated because there were so many, then my thrifty Yankee roots prevailed, and I agreed. Then she said to take all of the heirloom tomatoes too! A total of almost 35 lbs.!

After taking all that I wanted for sauce and a quick snack, I foisted as many as possible on a contractor who’s doing some work for us. “I’m a meat and tater man,” he said, but agreed to take some "maters" for his girlfriend and his business partner. Then I called my longtime friend Joe, a local mountain man who recently distributed 15 cauliflowers to his neighbors, a considerably harder-sell than tomatoes. He was amazed at the quantity left after both Greg and I had taken what we wanted, but hefted the box to his shoulder, saying that some of his neighbors were dirt-poor and would greatly appreciate fresh produce. Let there be veggies!

This week’s veggies:

Gala apples

Asian stir-fry mix

Dill

Green beans

Red Russian kale

Leeks

Lettuce

Padron peppers

Sweet peppers

Radishes

Spinach

Dry-farmed tomatoes (3 lbs!)

Strawberries

Raspberries

Sungold cherry tomatoes

Leftovers: basil, carrots, beets, large onion, butternut squash, apples, lime

Wednesday

Veggie burgers

Steamed green beans

Thursday

Tacos out

Tuscan-style Garlic Spinach and Asian Greens at home

Friday

Robin eat at farmers market music gig

Bruce eat veggie burger, leftover veggies

Saturday

Lunch:

Fresh tomatoes!

Tacos

Dinner Potluck:

bring Apple Cake and Three Sisters Stew

(recipes this week!)

Sunday

Lunch:

Veggie burgers

Leftover Three sisters stew

Salad

Tomatoes with basil and balsamic

Dinner:

Fish with lime-dill sauce

Baked butternut squash

Sauteed Radishes with their Greens & Asian Greens

Leftover Apple cake

Bake and freeze:

Garden tomato sauce

Preserved basil: dry, freeze?

Monday

Pasta with Tomato Sauce

Salad

Middle Eastern Carrot & Dill Salad

Sauteed chicken for now and later

Tuesday

Leftovers

Hot Kale Salad

Wednesday

Leftover chicken

Leftover veggies

Thursday

Our anniversary!
Dinner out

Friday

Leftovers

Tacos?