What are you Cooking the Week of September 28, 2025?

[BakerAunt]

I made a pasta salad with lots of vegetables to go with the two remaining pecan covered pork slices. I deliberately made the pasta salad large with lots of vegetables, so that we can eat it over the next four or five days. For the dressing, I'm using the one that I make for the green bean and cherry tomato salad, as we really like its flavor. It combines olive oil, cider vinegar, Dijon mustard, maple syrup, and Penzey's Sandwich Sprinkle, along with some freshly ground pepper. We had to eat it without Greek cheese crumbles as, alas, we are out and the local store does not carry it.

Navlys--I dip them in egg mixed with Dijon mustard and paprika, then coat them with pecan meal. I cook on a parchment lined sheet pan in the oven at 350 F and check thinner ones at 15-20 minutes. You want to remove them when the temperature is 145 F. For 4 boneless pork chops, I would use an egg, 1/2 Tbs. Dijon mustard, and 1 tsp. paprika. (I also use a single egg for eight, but I double the mustard and sweet paprika).

[Mike Nolan]

We had salami and tomato sandwiches again tonight.

[navlys]

Thanks BA! I'll let you know when I make them again!

[Joan Simpson]

Tonight I had a grilled cheese sandwich with cottage cheese and pineapple.

[chocomouse]

I've cooked up three 5-gallon pails of tomatoes from the garden into a sauce for soups and pasta, etc. and froze them in quart containers. I'll add the seasonings when I thaw them to use. I think I'll have another 2-3 pails of tomatoes ready to do the same again next week.

[BakerAunt]

Clearly you and Mike have larger tomato gardens than my husband and I can fit into our property. Sigh.

I roasted two butternut squash on Thursday, after we got back from getting our Covid shots. I used my food processor to puree them. I made Curried Butternut Squash soup by adding chicken broth to the desired consistency to the pureed squash in a pot on the stove, then a dash of maple syrup and 1 Tbs. of Penzey's Now Curry. I froze three 2-cup containers for fast lunches and had some soup with half of a turkey bacon-tomato sandwich. I have a little left for tomorrow as well.

For dinner on Thursday, I made Turkey-Zucchini Loaf with Peach-Dijon Mustard Glaze. It will give us another two meals after tonight, which is good, since temperature in the upper 80s are predicted for this weekend. I used a Golden Arrow squash.

[Mike Nolan]

My tomato garden is only about 12x15 feet.

[Mike Nolan]

I had a sandwich, Diane had an omelet. boring dinners, I know.

[chocomouse]

I don't know the size of my tomato garden, it's part of my whole garden. But I have 6 Amish Roma-type and 6 Early Girl plants, and all are producing nicely, given the drought we're having. This morning I put 6 more quarts of sauce into the freezer. And I have 4 quarts Sun Gold cherry tomatoes I'm giving to friends at the VT Sheep and Wool Festival this weekend. Frankly, I'm glad the season is over -- it takes a lot of time and effort to process everything - but the reward is tasty tomato soup in January!

[Mike Nolan]

I've got the next round of hydroponic tomatoes in the DWC buckets, (2 Estiva, 1 Celebrity and a double-stem of Celebration) and the plants are growing nicely, at least a half-inch a day. The tallest one is nearly 15 inches above the pot. I've been taking daily snapshots of them to watch the progress.

With luck this second run will be producing tomatoes by late December. I added more lights because I don't think they were getting enough light last time. I'm also switching fertilizers to the Masterblend 3 bag set (4-18-38 plus micronutrients, 15.5-0-0 plus calcium and epsom salt), this should provide more potassium than the liquid fertilizer from Aerogarden/Scotts (4-3-6), but I may supplement it when the blossoms start showing up. I'll watch for iron deficiency issues as well.

[Joan Simpson]

Tonight I had a steak and potato salad.

[BakerAunt]

I made yogurt on Friday. Dinner tonight was leftover zucchini-turkey meat loaf and leftover pasta vegetable salad. Having a simple re-run let me spend the day on baking projects.

We have a small garden, which, alas, gets shaded by trees and the very large house next door. (I still dislike that they added 17 feet of two-story to it.) We had two Dester Indiana tomatoes. They did not like the heat, but they have been making up for it for my sandwiches The Early Girl and Better Boys have done ok. We have potato plants and green beans in the garden, along with pickling cucumbers. We put the cherry tomatoes in grow bags by the side of the house. They produced a lot at the start, then paused, but now there are a lot of green ones. We still have a pumpkin from a grow bag, the only one that had coinciding male and female flowers at the right time.

[Mike Nolan]

We had hot dogs for supper.

[Joan Simpson]

Steak and potato for me tonight.

[BakerAunt]

We finished up the Turkey-Zucchini Loaf and had more of the pasta-vegetable salad. I did not do any cooking or baking today. My immune system mounted a robust response to the Covid vaccine I received on Thursday that manifested on Friday evening, so I spent the day mostly on the couch, after sending Scott to the farmers market, as I did not feel up to going. I should be back to normal tomorrow.

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