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 this week:

• 1 half gallon apple cider
• 1 quarter peck of Mutsu apples (very large, tart apples)
• 1 lb. nitrate free bacon
• 1 dozen pasture raised chicken eggs
• 1.5 lbs. white spelt flour
• 1 large white stem bok choy
• 1 bunch medium leeks
• 1 bag, half lb., of young mustard green mix
• 2 lbs. butter, salted or unsalted
• 1 lb. pumpkin sage linguini
• 1 head cabbage
• 1 head cauliflower

Here’s a group shot:

We ate the pumpkin sage linguini for dinner tonight.  There’s one serving left and I’m hoping to have it for lunch tomorrow.  We’ve been out of fresh apples for oatmeal the last few days, so these are welcome.

I put the bacon in the freezer.  Soon, I’ll make a version of my uncle’s stuffing and it will use the bacon.  The spelt flour came as whole wheat.  This is fine with us since we use whole wheat flour all of the time.

I was happy to get unsalted butter this time.  We don’t usually buy salted butter.  I’m looking forward to trying it.  I never know what to do with leeks.  I’ll probably chop them up in an Asian stir fry for Stephen along with the bok choy.

We’ll have our standard sautéed greens with balsamic, garlic, salt and pepper with these greens.

Personally, apple cider is too sweet, but my husband and kids love it, so it’s always welcome.  Behind all of these leaves is a head of cauliflower.  Everyone in our house likes cauliflower, so it will go quickly.

Cabbage is used in the stuffing recipe that I’d like to make in the next few days.  I may freeze the cabbage by blanching it just to give me time to use some of our other items up.  We were almost out of eggs.  I need them for my sweet potato recipe and for waffles this weekend.

We got the granola that was owed to use from the last pickup and purchased some more yogurt ($10).

We also picked up a Thanksgiving package.  I’ll show it to you tomorrow!  It’s late and there are still dishes left in the kitchen.

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

Small CSA:

• 1 lb. pumpkin sage linguini
• 2 lb. log of butter made from grass-grazed, organic milk
• 2 ct. eggplant
• 2 red peppers
• 2 ct. winter squash (varieties include butternut, acorn, spaghetti, honey bear, heart of gold, and a few more)
• Approx. 1.5 lbs. heirloom tomatoes
• 1 lb. yellow wax beans
• Quarter peck Gala apples
• 1 head leaf lettuce

We received notice via our weekly newsletter that the heirloom tomatoes were not in and we could expect slicing tomatoes as a substitute.

Here’s a group shot:

The lettuce will be easily eaten in salads.  We got two heads on Tuesday too.  I’ll miss lettuce season when it ends.  I’m not a big fan of yellow wax beans.  I think they might go in our vegetable soup.  I used to make vegetable soup often during the summer, but now that I know what items are and how to cook them, I hardly ever make it.  Since I’m going on vacation soon, I thought a batch of veggie soup would be good to leave in the freezer for my husband and father in law.

I’m super excited that it’s winter squash season.  These acorn squash are beautiful!  I never got sick of winter squash.  I haven’t decided for sure about the eggplant.  I’m either going to make eggplant pizzas (sliced eggplant baked and then topped with spice, tomato sauce and cheese and baked until the eggplant is cooked and the cheese is melted) or another veggie lasagna.  The lasagna might be nice to have in the freezer for Stephen’s lunches while I’m away.

We ate the pasta for dinner.  I made a basic white sauce (butter, whole wheat flour, pepper, milk, cheese), country sausage crumbles and red peppers to go with it.  It was delicious.  We’ve had this butter before.  It’s good and will last us awhile.

I was glad to see apples.  We got cabbage from our other CSA and I like a coleslaw recipe that uses apples.  I already had the dressing ingredients, raisins and almonds that I needed for the recipe.  The rest of the apples will be eaten as snacks or my oatmeal.   The red peppers were used in tonight’s pasta dish.

The tomatoes look terrible.  Two of them are moldy and I’ll ask for replacements next week.  I’m not sure if these are heirloom, slicing or what.  Either way, two of them are bad tomatoes.

The object of the game this week is to stay ahead.  I’m leaving for vacation on the 19th and need to focus more on packing and prepping the household and less on veggies and the CSAs.  But, I still want to do my best not to waste anything.