We picked up our bag in Mayfield today. Tonight’s the Homecoming Football Game, so the hours are shortened and they are expecting full parking lots for the game. We got there early and quickly picked up our bag.
What a pretty bag!
Here’s what we were expecting this week:
- 1 piece Mayfield Road Creamery “Bloomfield,” a brie style cheese
- 1 lb. raw honey
- 1 bunch Swiss chard
- 1 bunch carrots with tops
- 1 bunch radishes
- 1 bag mixed greens, can be used for braising or salad greens
- 1 head speckled romaine lettuce (it will have brown spots…that is how it should be)
- 1/2 dz. ears sweet corn
- 1 quarter peck gala apples
- 1 butternut squash (2 if they are small…but that’s doubtful based on what I’ve seen)
- 1 pint mixed color cherry tomatoes
- 2.5 lbs. Roma tomatoes
- 2 zucchini/squash
- Approx. 1 lb. onions
- 1 head broccoli
- A handful Croatian sweet peppers
We received everything exactly as listed. I’ll probably just use the Swiss chard in a quiche. We haven’t had it in a while and I plan to be home on Sunday, so it’s a good day to make it. I’ll probably use some other veggies in it as well. The kids are excited to see the carrots, so they’ll make an easy side dish for lunch one day this week. I usually just cook them and sprinkle a bit of cinnamon on them.
I have plenty of eggs and think some zucchini muffins are in order. The corn is going to need cooked today, so I’ll be adding it to tonight’s dinner.
I haven’t decided on a specific use for the Brie, but I’m sure it will disappear. We use honey as our regular sweetener. This will mostly go into tea and muffins.
I’m going to make some sauce this week and use the onion, peppers and tomatoes. We also picked tomatoes from our garden, so we have plenty.
We’ve been eating the apples as they come. I’m going to try to source some additional ones for sauce this week. Winter squash is my favorite. I’ll probably make soup with this butternut squash.
The speckled lettuce and radishes will go into salads. The broccoli is part of tonight’s dinner.
I’m determined to tackle braising greens this winter. We’ll see these often and I never can get away from the bitterness. I am going to conquer them. I’m open to ideas.
Hopefully, our schedule will start to calm down this week and I’ll be able to cook a bit more in the kitchen soon. Lately, our meals have been thrown together based on what’s handy. It works, but I miss some of the more complex dishes.