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Personally, I think they were something that wasn't ordered (at least for that store) and they really didn't know what to do with. I've only seen the baby ones in Nebraska a few times in 40 years. Most of the time they only have the jumbo ones, which are a lot more work to prepare and not as succulent.
There was a vendor at the farmer's market who was trying to grow artichokes last year, they only got a few tiny ones really late in the season. I don't know if they tried them again this year, we haven't been to the farmer's market much this year with the COVID-19 issues.
We had sandwiches with some of the last of the tomatoes from the garden.
You're assuming supermarket managers have any idea about who their customers are or what people do with flour and other ingredients. IMHO, they buy bleached flour because they can put it on really cheap specials, like 99 cents a bag.
I remember a few years ago I found some baby artichoke hearts at the nearby 'discount' grocery chain location. Once folks found they had them, they disappeared from the shelves quickly. (People were coming from across town to get them once the word got out.)
About a year later I asked the produce manager if they were going to get them again and he said no, because their customers are mostly 'lower income'. FWIW, this part of town has some of the most expensive real estate in the county.
We had been planning to go to a family gathering in Omaha for Thanksgiving, but even if it is held this year, I don't know that we'll go. I was suppose to make an apple pie for it this year, last year I brought an assortment of breads and made the gravy after I got there. (Some people find making gravy a distraction, I enjoy making gravy, I just don't get a chance to make it that often here.)
FWIW, I saw an article in the Wall Street Journal that says turkey ranchers are producing more small turkeys this year, assuming that there won't be as many big family gatherings needing a big bird. I haven't looked in the stores to see if the local supply reflects that trend.
Unbleached flour was hard to find before the shortages started around here. Some stores carry mostly bleached flours. I do keep some on hand, mainly for cookies.
I made some chicken salad, which is probably not the best thing to pair with ratatouille.
I saw the same article, I think on the WSJ but it might have been on the wire services so it could have appeared in several places.
There are limits to how long they can hold products, and of course that won't work for perishables. In some states there's an inventory tax, too.
I'm making another batch of the semolina/austrian malt bread today. I used up the last of it for croutons.
The potato leek soup was great, my semolina/malt bread made excellent croutons.
I've seen something that MIGHT have been Italian 00 flour in a tiny bag (1 pound) for an outrageous price. I think I've also seen some type 00 flour at a store that specializes in European products.
Possibly, though I doubt we need a big batch of it, there must be 10 pounds or more of eggplant, well over a dozen of them. I usually make it with a combination of eggplant and summer squash, plus sweet red peppers, onions and tomatoes. I need to buy some leeks, I'll ask my wife if she wants ratatouille before I go to the store.
Based on how the tomato plants look this morning, it doesn't look like we got a hard freeze overnight here, though there may have been parts of the area that got one.
Well, we're up to 35 for the predicted low tonight, but still have freeze warnings.
We picked any tomatoes that were showing much color, got about 10 to 12 pounds of them. We also picked a big bowl of eggplants, not sure what I'm going to do with them. We usually give most of them to a friend, but she's in quarantine due to covid exposure.
I made about 12 quarts of chicken stock today, and will have 3 breasts worth of meat for something like chicken salad. (I added a package of bone in breasts from the freezer to five pounds of backs, also from the freezer, and I threw in some chicken feet for collagen.)
We had a lavash pizza for supper. Tomorrow I may make potato leek soup.
They've raised the predicted low for tonight from 33 to 34, but we have frost advisories. I'm going to pick what I can this afternoon and hope the rest survive. My wife has some planters she wants to move into the garage for a few days, then possibly into the house for the winter.
The hummingbird feeders will come down, too, as I think we saw just one all day yesterday.
We've been looking at getting an Aerogarden, our son has been sending us shots of all the stuff he's getting from his, including several dozen poblano peppers. I know he's got some cherry tomatoes that have set, I don't know how many he'll get. (I assume it is a dwarf/bush style plant.)
I still want to do some more work with the grow lights we have, I think we started the bedding plants a couple weeks too late this year, but the outdoor weather wasn't all that cooperative for gardening anyway. I alsodon't think we had the right mix of soil/nutrients for growing things beyond the transplant point.
September 30, 2020 at 7:18 pm in reply to: What are you Cooking the Week of September 27, 2020? #26770I'm getting ready to make a big pot of chicken stock, some of which will be used to make potato leek soup for the weekend. I may need to bake some bread for croutons, too.
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