So begins 12 weeks without vicki
Originally uploaded by gay.goy.gourmetThe present challenge is to spread out the last three weeks and the final giant box over as long a time as possible. Also, we have a bunch of stuff in the freezer. So, first a tentative grouping of recent produce to be sure we use the oldest stuff first; then the freezer inventory; then a list of stuff I want to make and not forget about!
Dry Storage
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- cabbage
- beets
- apples
- pumpkin
- daikon
- garlic
- pumpkin
- butternut
- beets
- sweet potato
- red onion
- carrots
- pumpkin
- daikon
- potato
- white onion
- carrots
- collards
- pumpkin
- red pepper
- butternut
- cabbage
The Freezer
- 3lb collards
- 10oz broccoli
- 22oz asparagus
- 12oz yellow pepper
- 1lb cauliflower
- 6oz blackberries
- 2.5oz green pepper
- 9oz blueberries
- 9oz red pepper
- 6oz blackberries
- 20oz corn
- 4.2oz pesto
- 1lb Harr-STL bacon
- 1lb ground pork
- .5lb pork breakfast sausage
Stuff to make!
- chicken with pumpkin-lentil sauce, fenugreek, sambhar masala
- roast chicken with shallots, garlic, and potatoes
- potato rosemary bread
- cabbage soup with tarhana
- vietnamese tofu thing, jasmine rice
- pasta with tequila cream sauce and yellow peppers; broiled fish
- marsala glazed carrots
- more beet and potato latkes? or sweet potato?
- potato chorizo soup, crusty bread
- roasted beet and goat cheese salad (timbale)
- pizza – frozen red sauce and pesto
- collard greens with smoked jowl
- bitten tarte tatin
- squash lasagne
- pasta with squash, sage, pine nuts
- asparagus and peas green curry with shrimp or chicken
- ground pork and black bean soup with green pepper, corn, and sour cream
- simple lentil soup, crusty bread
- curry fried rice with cabbage, beansprouts
- pumpkin hummus
- pistachio macarons
- pumpkin cheesecake, gingerbread crust
- deconstructed italian sausage pasta
