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.