Friday, November 4, 2011

Week 31 Veggie List & Menu

Chrysanthemums and Lemons
It looks like cold weather is settling into Santa Cruz with mid-fall. Every year it seems so sudden. Nights get chilly and the furnace must be turned on. Tonight I even covered up the plants, as it’s rumored that we will have our first hard frost. The chrysanthemums, luckily, are quite tolerant of this and continue blooming in the garden.


Looks like a lot of greens this week, including a gigantic cabbage that I have no idea what to do with yet. I’m similarly out of practice with rutabagas. Luckily they will keep till next week if need be. Meanwhile, the last of summer’s tomatoes are still coming in, so I’m freezing more tomato sauce and maybe some herbed tomato soup. First of the avocados and Meyer lemons foretell the arrival of winter next month.

This week’s veggies:

Gala apples
Cilantro
Beets (lots)
Beet greens (lots)
Cabbage (large green)
Collard greens
Summer squash
Green beans
Kale
Leeks
Lettuce
Dry-farmed tomatoes
Avocados  
Fuji apples
Meyer lemons

Leftovers: rutabagas, carrots, hot peppers, applesauce, lettuce, cranberries, butternut squash, tomatoes, tomato sauce, oregano, cooked beets

Wednesday
Cornish hens with cranberry-orange sauce
Leftover beets
other leftover veggies

Thursday
Leftover Cornish hens with cranberry-orange sauce
Lemon-ginger green beans
Applesauce

Friday
Herbed tomato soup
Leftover Cornish hens with cranberry-orange sauce
Kale “hot salad”

Saturday
Lunch:
Leftover herbed tomato soup
Tacos or veggie burgers
Salad
Steamed summer squash

Dinner: Potluck:
Sunshine beets and their greens or
Baked tomato sauce and pasta

Sunday
Lunch:
Sunshine beets and their greens or
Baked tomato sauce and pasta
Veggie burgers
Salad

Dinner:
Roast turkey
Cranberry-orange relish
Baked butternut squash
Rutabaga and carrot bake

Monday
Fresh pinto beans
Tortillas
Cilantro salsa
Collard greens

Tuesday
Leftovers
something to do with cabbage??
Posted by seasonaleating at 10:10 PM
Labels: ,

2 comments:

  1. kellysueNovember 6, 2011 at 12:23 AM

    We make Microwave Cabbage Risotto, a recipe we got when visiting relatives in Boston:
    (All cooking is uncovered on high power.)
    2 T each butter and olive oil
    1/3 c (or more) minced yellow onion
    4 cloves minced garlic
    1 cup arborio rice
    2 3/4 cups chicken broth
    1 cup shredded cabbage (we at least double or triple this--I think James has used an entire small head before)
    parsley (optional)
    1/4 c grated parmesan
    Fresh cracked pepper to taste

    Heat butter and oil in microwavable dish (We use a round one, but the dimensions given are 14x11x2. I think 13x9 would work, too.)
    Add garlic and onion. Cook 2 minutes. Add rice, stir to coat, cook 2.5 minutes. Stir in broth. Cook 11 minutes. Add cabbage (and optional parseley). Stir, cook 11 more minutes. Add parmesan and fresh ground pepper.

    ReplyDelete
  2. seasonaleatingNovember 6, 2011 at 12:48 PM

    Wow, excellent, thanks Kelly. Looks easy *and* fast, plus looks like we could cut that big cabbage taking up the veggie drawer by at least half. I'm thinking of substituting (peeled) tomatoes (we have alot and they're getting squishy) for some of the chicken broth...

    ReplyDelete

Subscribe to: Post Comments (Atom)