I may have gone a bit overboard at my produce truck and the farmers’ market and berry picking.
Oh, yes, I went berry picking. Food in Jars had a post about local Pick Your Own berry farms, and I was totally sold on the idea. So a friend and I went out to Rowand Farms (no website?) in Glassboro, NJ to acquire cherries and strawberries. I’ve only picked apples before, and cherries are definitely harder – but then moving on to strawberries was like leveling up once more because you really had to look hard to find the pretty ones… plus stooping, but we knew that going in.
Now I have to make plans for all of this food:
Produce
1 nectarine
4 tomatoes
2 bunches of small asparagus
handful of shelling peas
radishes
slightly less than 1lb lettuce
2lbs cherries
3lbs strawberries
3 lemons
5 limes
2 grapefruits
4 rhubarb stalks
turnips galore
1 yellow squash
1 red pepper
1 carrot
1 parsnip
3 rutabagas
1 celeriac root
7 oz kale
1lb spicy mustard greens
ready to be harvested from my garden
radicchio
swiss chard
nasturtium flowers
processed produce
tail end of a jar of salsa
vodka pasta sauce
1/4 cup rice with turmeric, clove, and sundried tomatoes
Thai sweet spicy garlic sauce
chipotle in adobo sauce
jarred crab apples
pineapple juice
orange juice
fermenting peaches
dairy
sour cream
cheddar cheese
1% milk
protein
beef fajita leftovers (about enough for 3-4 quesadillas)
3lb beef roast
4 eggs
So now I need a plan
Monday, June 8
breakfast: 2 quesadillas with leftover fajitas
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roast: foil packets of root vegetables with various spice mixes and garlic; asparagus
dinner: salad w/ half the lettuce, shelling peas (try one to see if they are good popped out, or if they need to be blanched), roasted asparagus, radishes, and nasturtium flowers – dressing: something mild and sweet – white balsamic and apricot jelly?
prep beef: 1/3 slice into thin strips and marinate with pineapple juice, jalapeno, black bean sauce (for stir fry); 1/3 slice into thin strip and marinate with salsa, chipotle, and lime juice (for something involving tortillas); prep the thickest third for roasting (studded with garlic cloves and tuck in some rosemary) and wrap for freezing
Rhubarb – make candied rhubarb and rhubarb syrup for camping
dessert – strawberries and milk
Tuesday, June 9
breakfast – try Kenyan collard green recipe with kale (uses a tomato); eat some strawberries
9am – meet real estate agent to go see a house I can’t afford
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dinner: stir fry marinated beef with asparagus, red pepper, jalapeno, ginger, radishes; also saute some of the spicy mustard greens with garlic to have one the side. Make rice.
strawberries – try making small batch strawberry jam w/ shredded fresh ginger and 1 ground black cardamom jam
salsa – try making salsas from strawberries and cherries
Wednesday, June 10
meet friend for coffee; take radishes and sexy butter.
do I still want breakfast? – rest of the spicy mustard greens made like roman kale
take any remaining berries in to work
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dinner: (psst: you still haven’t eaten your theoretical packets of roasted root vegetables, the yellow squash, maybe a tomato or two, nor the Mexican-ish beef) That could be an interesting start to a cottage pie…
cream cheese – cut some of my fresh herbs to make a cream cheese spread
pack to go camping – take
- candied rhubard
- rhubarb syrup
- limoncello
- rum
- scotch?
- camping cups and dishware
- herbed cream cheese
- hot sauce (but not my salsas)
- if I feel really ambitious I’ll make a batch of raita, but looking at this schedule – I doubt it
- again if I’m feeling ambitious, perhaps some of this ginger syrup
- fig newtons