What's for Dinner?

I'm a dork. I write menus most weeks, jawing about how with three kids it is an attempt to be organized. Given that "organization" is ripe for interpretation, I will concede that it's because I like to do things like menus...and to-do lists...and trip itinerarys...and, well, you get the picture.

The last few months, I've been enjoying an amazing array of food from the Sterling College gardens as part of their first CSA.The last couple of weeks, knowing that the shares of vegetables are coming to an end soon, I've been working hard to use every last bit of food in creative and tasty ways. My meat, eggs and cheese come from local farmers/producers and pantry staples are purchased from my local grocer or general store.

Here are a few things I've done or will be doing.

Last two weeks:

• Spicy Blueberry and Vegetable Chili-delicata squash, potatoes, carrots, onions, garlic, fresh toms, canned toms, spices and BLUEBERRIES! Yes folks, it was really good and I wish it had been my idea.

• Miso soup with lots of veggies-THINLY sliced delicata squash and carrots simmered in a vegetable broth with onions. Miso added after simmering is done.

• Roasted Roots, dressed with cider/garlic/oil vin., fresh herbs from the garden and sea salt/cracked pepper

• Cilantro Cabbage Root Veggie Slaw in a maple/cider vinegar dressing

• Chantilly Potatoes w/ Hardy Greens, Cream, Nutmeg and Goat Cheese

• Korean-Style Lettuce and Chicken Wraps of shredded carrots, onions, garlic, ginger, sweet peppers, herbs 

• BLT with garlic aioli -I ate a lot of these.

• Pasta with Fresh Tomato Sauce and herbs. Topped with Coomersdale cheese from Bonnieview Farm.

• Potato Leek Soup-So flippin' easy. Kids love it with a slice of toasted cheesy sourdough bread.

• Veggie Burritos -Cabbage makes a great bulk vegetable for this. Thanks Buffalo Mt. Co-op Cafe for the idea!

This week:

Sunday: Warm French Lentil Salad with Escarole and Sauteed veggies of onions, fennel & swiss chard. Topped with goat cheese rounds.

Monday: Black Beans, pickled red onions on yellow rice and served with sauteed kale and roasted pork.


Thursday: Butternut Squash Barley Risotto with caramelized leeks and blue cheese.

Friday: Roasted Chicken, roasted beets and vegetable chowder (potatoes, onions, carrots, kohlrabi, leeks, garlic, cream, fresh herbs)

Saturday: Creamy polenta with sauteed or roasted as-of-yet-unknown veggies

More Meal Ideas:

• Chocolate Beet Tea Cake-beets keep the cake oh-so-moist
• Butternut Squash Soup with Coconut Milk-Top with cilantro, basil and mint
• Maple-glazed Pennies From Heaven-Carrot "coins" lightly steamed and glazed in maple, butter and cinnamon
• Braised Cabbage with caraway and a splash of cider vinegar
• Flash fried Escarole with caramelized leeks over creamy polenta and drizzled with a balsamic reduction

Leftover/Preservation Ideas:

Veggie Stock- I throw the "tops" and "tails" of prepped vegetables (including head lettuce!) and herbs into a stock pot. Add enough water to cover, a generous pinch of salt and simmer for a while. Cool, bag and freeze.

Potato Bread-Throw leftover mashed potatoes into any yeast dough. Johanna Laggis (Laggis Bros. Dairy in Hardwick) gave me the idea and she makes fantastic, yummy bread. Have made pretzels and slicing bread so far. Yum!

Freeze Leeks and Onions-Chop and bag and freeze. Works great in soups.

Herb "pesto"-chop one or a combination of herbs in a processor and thin with oil. Bag and freeze.

Frozen Greens-Hardy greens like beet tops, kale, swiss chard, etc. freeze well when steamed and frozen.

Frozen Tomatoes-Whole tomatoes thrown in the freezer. To use, run under hot tap water to remove skins. Chop and add to soups, sauce or make into an easy pizza sauce by simmering chopped tomatoes with garlic, oregano, splash of red wine and salt.