Hi everyone, Jess here. It’s been one of those weeks – karate, parent-teacher events, birthdays, sports practices, piano practices, scouts… The nights we made it to the dinner table, everything was either on the grill or in the salad bowl with minimal effort and maximum deliciousness. Thanks to our farm family for another amazing week.
- Butter & Sugar Corn
- Freshly Dug Potatoes
- Mashed
- Those not used were stored in the potato bin
- Lettuce
- Simple Salads
- Italian Eggplant
- Grilled, brushed with BBQ sauce
- Bell Peppers
- Slivered
- Poblano Peppers
- Slated for a Chile Relleno Casserole (skip the canned tomatoes and go for the real deal!) This is great when you’re craving Chile Rellenos but don’t have the time to hang out at the stove.
- Cayenne Peppers
- Candied (with zero regrets)
- Apples
- Enjoyed as-is
- Carrots
- Carrot coins for the kids
- Blender tomato sauce
- San Marzano Tomatoes
- Beefsteak/Heirloom Tomatoes
- Some in Simple Salads
- Tomato Sandwich with Miracle Whip (I grew up on these and needed a lunchtime trip down memory lane)
- Probably another Tomato Pie, it’s a yummy go-to!
- Garlic
- Blender Tomato Sauce
- Saved in the bin for future use
- Eggs (with the Egg Share)
- Steamed and used as a quick protein boost throughout the week
- Egg Burritos (Seems the kids are back on this kick)
All other veggie scraps composted unless otherwise noted.
Teach a man to steak, and he might prepare dinner for you!
Considering the week we had here at the Anderson Household, we did alright food-wise! Remember, even though my week may not have exciting new plans for certain vegetables, you can check the Veggiescope for any veggie you might be struggling with, and hopefully get some ideas for how to work with your veggie (and of course, please feel free to check in and ask questions as always, there’s no such thing as a silly one here!)