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food list – it’s summer again!

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:

1 nectarine
4 tomatoes
2 bunches of small asparagus
handful of shelling peas
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
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

sour cream
cheddar cheese
1% milk

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


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


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


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

Food list – Saucy Mexican Potato and Chorizo Saute

There are never enough food lists.

2 1/2 tomatoes
roasted garlic
collard greens
roasted medium-mild peppers
jalepeno peppers

1 banana
orange juice

4 2 eggs
cooked chicken scraps
canadian bacon (frozen)
chorizo (portioned, skinned, and frozen)
chicken stock

random Mexican fresh cheese
sharp cheddar
cream cheese
sour cream


Last meal I made – Saucy Mexican Potato and Chorizo Saute
So I’ve been reading a mexican cookbook – and I didn’t make a real recipe, but I extrapolated and cobbled together stuff from my ingredients and her methodology.

Okay, so I put in my new (to me) mini food processor: 3 cloves of roasted garlic, the stems from most of a pint of mushrooms, 1 roasted mild pepper (large and pale yellow-green), a tomato – peeled and seeded, a sprig or two of fennel, half a dozen small sage leaves, and a few tablespoons of stock. And I made a sauce.

In a pan, I cooked a couple (3) diced potatoes and a diced onion in a bit of oil… not much oil, but slightly more than my usual minimum amount for sauteing because – potatoes – they make sweet, sweet loving to the oil. And then I remembered I had chorizo, so I put a third of one of the lengths into the pan… and it oozed a bit of grease as it cooked, so I probably would have been fine with less oil, if I had done the sausage first.

So. then. I believe I added the mushroom caps (larger ones were quartered) to the pan with the potatoes and onions. And then, after a bit more sizzling together, I put the sauce into the pan.

At this point I had the epiphany that some nice queso fresca (or whatever, neither the book nor the label is in front of me) would be just the thing melty all over this dish. So I turned the heat way down, and I popped across the street for some cheese and diced up about a third of that.

End result was tasty, not spicy, and kind of way too greasy. Furthermore, it didn’t even occur to me to put a portion aside to freeze for lunches, and that would have been a wise decision. But otherwise, it was pretty satisfying. It would have been good with some greens, but the recipes in the cookbook weren’t doing that kind of mingling.

Future Recipes
I dunno… I’m thinking I need some healthier food for a bit. I’m looking at the strawberries and wondering whether to marinate them with balsamic vinegar or just chomp them right from the box. Meghan also loves strawberries in salad, but she’s crazipants sometimes.

Spinach… Spinach salad… with strawberries? Done – Mmmm tasty

And the eggplant – it’s big and firm and beautiful and plucky with that sound when you tap it like the most perfect round eggplant. I could not resist buying it, but this kind of eggplant intimidates me. I am much more comfortable with the long, thin chinese eggplant that are easy to control – you can just roast them until the skin chars and you have a cooked, easy to peel eggplant with the bitterness cooked out. But this round eggplant? It’s a wild, buxom thing. Maybe I’ll look in the italian cookbook… maybe I’ll buy tofu and make my favorite spicy tofu-eggplant stir fry. With spinach on the side. OOooooo….

Meanwhile, while I’m getting my schedule aligned so that I can stop by the chinese grocer 1 block away while it’s open and I can then go back home to refrigerate the stuff, I can cook up the greens and the chicken and make quesadillas. Possibly with canadian bacon in them. And cherries? I can probably find time to just eat the cherries properly – out under the hot sun with obnoxious spitting noises as I extract the pits.

And that just leaves random potatoes, which probably means mashed potatoes to use up the rest of the sour cream after I finish with the quesadillas.