Forum Replies Created
-
AuthorPosts
-
BakerAunt, I'm always annoyed with KAF! You probably haven't noticed, but unless you are ordering online (and having the goods shipped to you) that the sales don't apply. Since I live just 10 miles from the store, it would be ridiculous and wasteful, for me and the environment, to have something shipped to me instead of picking it up when I go by the store. And any "savings" would be spent on shipping.
Our dinner tonight was kielbasa with pan-fried potatoes, butternut squash, and onions.
Mike, I'm hankering for stuffed spaghetti squash since reading your post last week. When I return from NY next week, I'll pull all my edibles, and put the garden to bed. It's been a good year, for the last month of summer, for peppers. I harvested about 3 dozen, about half green and half red, all New Ace. Tomatoes were a bust; we did not always have a ripe tomato for BLTs etc when I wanted them, and I processed only about 6-9 quarts of sauce for the winter, plus a few jars of salsa and pizza sauce. Chippy ate all but a few cherry tomatoes. No yellow summer squash, not one. Plenty of zucchini. Six nice cauliflowers, plenty of broccoli early on, only 3 cabbage out of 6 plants. Quite a few winter squash, especially spaghetti, plus buttercup, butternut, delicata. Currently, I have plenty of herbs and greens still growing on the deck. And my last planting of green and yellow beans is producing nicely, although slowly due to day temps in the upper 50s and night temp in the upper 30s. Our average frost day is the 15th, today! I do have a planter of young lettuces growing in my sunroom, so I'll need to set up the grow lights, tranplant some herbs and start others, and figure out what else I want to try for this winter. I'm looking forward to starting over again next June.
We had tilapia with roasted brussels sprouts, summer squash, zucchini, sweet red pepper, and onions. The veggies had a light drizzle of olive oil, maple syrup, and sprinkle of flaky sea salt.
Our dinner tonight was bulgogi and broccoli on rice, with fresh green beans from the planter on the deck.
I made 2 loaves of BakerAunt's recipe for Mostly Whole Wheat Maple Butternut bread. And we sliced into a cooled loaf for egg salad sandwiches for dinner.
Interesting article. I love parsnips. I no longer grow them in my garden, but when I did we left them all winter, covered with some mulch. We could pull back the mulch and dig up a few for dinner all winter long. We did have to dig all of them by mid-spring or the rain on the thawed ground would rot them. I usually roast them with winter squash, carrots, white and sweet potatoes, onion - all drizzled with a little oil and maple syrup.
Leftovers for me -- chicken thigh, bean salad, and a serving of the cavitappi-veggie salad I made for my husband to take to a potluck.
I baked 2 dozen onion-wild rice rolls from Peter Reinhart's recipe.
Dinner tonight was roasted chicken thighs, squash, and wild rice.
I just put a big pan of lasagna in the oven - we'll have leftovers in the freezer for a few weeks.
I made cauliflower soup from a cauliflower in the garden, and we picked up arepas at a pumpkin festival.
We had cheesesteaks for dinner.
This morning I made an apple pie for my husband, and apple-cinnamon muffins for myself. Soon, I will start pizza dough for our dinner pizza tonight.
I made a sheetpan shrimp and veggie dish, using a garlic and rosemary seasoning packet I bought at Stonewall Kitchen. I finally figured out how to do this in my Breville countertop oven! I cut up the veggies and drizzled them with olive oil and sprinkled half the seasoning packet over them before tossing. I cooked it at 400* under the "Roast" option, with convection. I roasted the veggies for 10 minutes, and then added the shrimp for another 5 minutes. So delicious! I used the last of my garden zucchini and a sweet pepper, plus a yellow squash, brussels sprouts, baby carrots, and onion.
-
AuthorPosts
