What We Eat: October II


Saturday: Leftover tomato-curry sofrito and fresh green salad.

Sunday (see above): Potato pancakes (our onions, potatoes, eggs) with fresh applesauce (local apples), and green salad (tat soi, apples, raisins, feta cheese, walnuts).

Monday: Green beans sauted in tomatoes & onions, mustard greens with garlic, cornbread, fried okra. All produce ours.

Tuesday: Tabbouleh (bulghur, cucumbers, herbs, cheese)

Wednesday: Grilled cheese sandwiches (Uprise bread, our own cheddar & mizuna), homemade pickles.

Thursday: Sauteed mustard greens with garlic & vinegar, fried okra, green salad, applesauce, and PBJ sandwiches (Uprise bread, jelly ours, PB from Eastwind in northern Missouri).

Friday: Vegetable soup (our potatoes, beans, tomatoes, onions, leeks, garlic, herbs, celeriac), turnip-apple salad, rosemary corn chips (this last item a recipe from a cookbook we were sent to review; look for that within a week or so).

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