Here’s what we were expecting this week:

• 1 tub (4 oz.) goat milk feta
• 8 oz. jar of brandied cherry preserves
• 8 oz. mixed baby greens
• 1 sleeve of leaf lettuce
• 1 head of cabbage
• 1 bag of Mrs. Miller’s dried egg noodles
• 1.25 lb.s Andouille
• 2 lbs. ground beef
• 8 oz. pak choi
• 2 lbs. onions
• 1 lb. Brussels sprouts
• 3 lbs. sweet potatoes
• 1 24 oz. loaf of apple pound bread

Here’s a group shot:

I don’t have any immediate plans for the sweet potatoes, but I’m glad that everyone in our house likes them.  I’m thinking of using the ground beef in a crock pot unstuffed cabbage tomorrow.  I only got one pack of beef and I’m checking on that.

I’ve never used Andouille sausage in anything before.  For now, it’s in the freezer and I’ll think of something later.  My husband just found a sweet potato and Andouille recipe that sounds promising.  The goat cheese will disappear on crackers and toast.  Cheese never lasts long in our house.

Greens disappear without much effort and these will be no exception.  We need to keep our veggie intake up to balance the cookies this week.

I have all of the ingredients for French onion soup and will make it in the next day or two.

The Brussels sprouts and pak choi will make good sides this weekend.

Apple pound cake is a new one for us.  I’m sure it will be eaten quickly once we taste it.  The noodles will be in the cupboard for a few weeks since they aren’t perishable.  We still have turkey in the freezer, so some soup may be in order.

We aren’t cooking a ham for Christmas, but I’m sure these preserves will be tasty no matter how we enjoy them.  I’m considering making homemade jelly doughnuts for Christmas.  Maybe they will have cherry filling.

I also splurged on extras this week.  We were out of eggs and still wanting to do some baking this week.  The breakfast patties were so good when we had them before, so I couldn’t turn them down.  I wanted to try some local eggnog.  The bacon will be in the freezer for as needed in recipes.  The spinach pasta was dinner tonight.  I can’t remember the individual prices, but our total was $28.

I’m excited for the holidays this week and hope to enjoy cooking a few meals at home.  Eating out really does get old, but sometimes it’s definitely the easy way out.

I was super excited for today’s offerings.

Here’s what we were expecting this week:

• 1 whole pasture raised chicken
• 3 lbs. sweet potatoes
• 1/2 lb. baby leaf lettuce
• Quarter peck Winesap apples
• Choice of collards, Swiss chard, kale, or watermelon radishes
• 1 lb. krispy treat granola
• 1 lb. grassfed ground beef
• Approx. 1.25 lb. chorizo sausage links
• 1 pie pumpkin (for making your own pumpkin pie)

Here’s a group shot:

We got the braising greens for our “choice of”.  Apples are always welcome in our house.  I tried freezing chunks for use in oatmeal today.  I’m anxious to see how they turn out in the morning.

We love freezing pumpkin puree for use in pancakes and other dishes throughout the year.  You can never have too many pie pumpkins.  We’ll have salad with our mixed baby greens.

These sweet potatoes are good size and will probably end up in sweet potatoes fries for the kids for lunch one day soon.  They can’t get enough of them when I make them.  I just put the chicken in the freezer, but due to space, I’ll probably thaw it to cook on Sunday to make for a few easy meals to start the week.

The ground beef was starting to thaw, so I put it in the fridge.  I think we’ll make some fajita flavored for tortillas this weekend.  The chorizo is one of my favorite Fresh Fork products.  It’s frozen, but it won’t last long.  I will probably take it out of the casing and cook it ground for use in salad with quinoa, black beans and olives, etc.

In addition was bought 2 more yogurts ($5 each) since there isn’t a pick up next week.  Also, we were gifted a few watermelon radishes to try.  We’ve never had them before.

We didn’t get our granola and I’m not sure if it was on the truck, but we are checking on it.  It’s shelf stable, so we can get it later.   We’re actually out of granola, so I make make a batch this weekend since I’m in the mood for it.

I love that many items this week don’t have to be used right away.  It’s nice to have an easy week once in a while.