Here’s what we are expecting to receive:

• 1 dozen eggs
• 3# sweet potatoes
• 1 head cauliflower (some will be cheddar, purple, or green varieties)
• 1 head leaf lettuce
• 1 head baby Bok Choy
• 1 pint grape tomatoes
• 1 lb. chorizo sausage links
• 2# cornmeal
• 2 ct. red peppers
• Red onion (s)
• 2 ct. zucchini
• Approx. 1.5 lbs. tomatoes
• 2 ct. eggplant (or 1 if they are enormous)
• 1 lb. pumpkin sage linguini
• 1 quarter peck Cortland apples

They were out of slicing tomatoes.  I was happy since I was offered spinach as a replacement.  I have too many tomatoes in the freezer already.  Everything else on the list was dead on!

I’m behind on egg use a bit.  I see some hardboiled ones in our future.  Maybe I’ll make a small batch of deviled eggs for Sunday’s pig roast.  We’ll use the peppers in eggs and salads this week.

Last year, we found that either Andouille or Chorizo could be used in this recipe.  So, it’s definitely on the agenda for this week.  I remember it being extremely delicious.

I tossed the pumpkin sage linguini in the freezer since we have a busy few days ahead.  I’m sure it will be tasty.  I’ve never met an Ohio City pasta that I didn’t like.

I’m going to make a veggie lasagna this week.  I’ll use the squash and eggplant in that dish.

We haven’t picked any tomatoes from our garden lately.  I’m sure these will be welcome snacks.

I’ll sauté the Bok Choy for Stephen one day.  He likes the Asian flavors.  The apples will be great for our oatmeal.  We made all of our other apples into sauce.

The lettuce will go for salads.  The cauliflower will make a great side dish with some chicken we have ready to eat in the fridge.

To make make room for our 1/2 lamb, I’m making a pot of chili.  Some cornbread will make a nice side to go with it.

I’m glad it’s cooler out and love cooking this time of year.

Here’s what we were expecting to receive this week:

• 1 dz. eggs
• 1 piece gouda cheese
• A handful of hot Hungarian peppers
• Approx. 2 to 3 green peppers, depending on size
• 1 head cabbage (most will be green)
• Either 1 pint mixed color cherry tomatoes or about 1.5 lbs. heirloom tomatoes
• 1 lb. green filet beans
• 2 ct. cucumbers
• 1 pint blackberries or approx. 1.5 lbs. peaches
• 1.5 lbs. spelt berries
• 1 bunch beets
• 1 lb. chorizo
• 1 head broccoli
• 2 ct. patty pan squash
• 6 ears sweet corn

I’m going to be preserving peppers and squash tonight.  We have enough of both to can or freeze.  I’m also going to make a small batch of pickles with my cucumbers since I have a few.

We ate the sweet corn for dinner.  This is one of the weeks when dinner was determined bulkiness.

We’ll be having beans with lunch tomorrow.  I’m not sure about the tomatoes, but they might just get pureed and frozen for later.

The cheese will keep a few days.  The peaches won’t be ready to eat for a couple of days, but will go great in our oatmeal.

The carrots will make a side dish for dinner tomorrow.  These peppers are hot and that is my least favorite Fresh Fork item.  I’ll probably just freeze them for chili this winter.

We have an abundance of eggs and I’m going to make some custard tomorrow.  I’m also going to hard boil some to have for snacks.  The chorizo was partially thawed, so it will become part of lunch tomorrow.

The spelt berries are in the pantry.  The beets will get used tomorrow.  I’ll probably make Harvard beets again.  It’s a household favorite.

The cauliflower was dinner.  I made it “mac and cheese” style.  I used the cauliflower (received instead of broccoli) as the pasta and made a white cheese sauce that used Mayfield Road creamery Smoked Gouda.  It was delicious.  I don’t have plans for the cabbage yet.

I’m leaving town on Sunday and will be back late on Wednesday.  I should have taken a vacation week with Fresh Fork, but I wasn’t really thinking.  I’m going to prepare and preserve as much as possible before I leave.  My goal is for Stephen to have food for while the kids and I are gone, but not be overwhelmed when he tries to find something in the fridge.  I did sign up for vacation next week.  That will give me a few days of recovery when I get back.  Our freezer is pretty full right now.  I just need a couple of days to make some jam and get a bit organized.  I’m hoping to make time for that next weekend.

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.