I ended up acquiring an abundance of food over the weekend (leftovers from my mother, a tempting farmers’ market, and a delightful cheese exchange – oh, and amazing fruitcake in the mail), so roasting is postponed.
Well, at least the part where I crack open the butternut squash… I am still looking longingly at the uncaramelized garlic and onions and things. Soon.
But my larder has an abundance, so that calls for a list to make sure everything is properly savored.
Food I have
1 hachiya persimmon
6 large red potatoes
cherry tomatoes (from neighbor’s tomato plants)
2 red and 3 green tomatoes (from mother’s tomato plants)
mixed tomatoes (adopted from friend’s refrigerator)
1 green cauliflower
1 sunchoke / Jerusalem artichoke
2 small leeks
hot peppers galore
small chinese cabbage
3 parsley roots
most of a can of coconut milk (full fat)
leftover cooked vegetables (from a restaurant)
creole seasoned creamy corn sauce (from a restaurant)
smoked aged local cheddar
a blue cheese
store brand extra sharp cheddar
filet mignon leftovers
chicken raft leftovers
and one of the leftover containers from my mother looked like she accidentally gave me some of her concentrated ground beef cooked down with onions and tomatoes for filling lasagna.
red beans made with pork
Meals to make with that
I’ll make some carolina rice and freeze up the beans in lunch-sized portions
And then I want to make a bunch of small batches of soup –
- I bought the carrots for the carrot greens so I could see what they were like in my standard asian pork, greens, and noodles soup ETA: Done. Ummm… not as exciting as I’d hoped. It just tasted like its component parts and the greens never melted into the soup flavor. I have a leftover portion, so maybe they’ll end up better.
- While this recipe for Jerusalem artichoke soup with lemon and saffron sounds exciting, I think I’d rather try my first introduction to this tuber more simply… I’m a little worried, though, that most recipes seem to call for 3 parts potatoes to 2 parts jerusalem artichoke. Do you think that’s because the flavor is too strong (probably not, since they can be eaten raw) or because of the expense? I’ll let you know how it goes. ETA: Oooo – or I could turn it into risotto!
- Carrot Ginger Coconut Milk Soup (inspired by Orangette’s travels, possibly with this recipe as a starting point)
I still want to roast the cauliflower. I think that would tumble well with some of the tomatoes.
And I have a hankering for pasta. Possibly tossed with blue cheese and toasted pine nuts. But that’s not an efficient use of ingredients. I might have to use some of the blue cheese with the roasted cauliflower to make sure I get to it while it’s still tasty… hmmm.. or the cheese and cauliflower could add to the list of soups.
These Poached Quines will finally give me a use for my vanilla sugar.
I’ll probably make a colcannon type think with the parsley root and the kale. Or maybe the rutabega.
And as soon as I finish gobbling up the rocket with nibbles of the local smoked cheddar cheese, I’ll start making kale, tomato, and poached egg breakfasts.
So there are ideas maximizing the combinations, but now I have to figure out a schedule and get to it in time.
Which means I need to head home and make myself some dinner.