1/3/09 – 1/9/09: We’ve run out of our own dried beans, which were spectacular while they lasted. Wonderful mix of flavors and appearances, far more interesting than the standard rotations you find at most stores (if you want to see what I mean, scroll through the offerings at Seed Savers Exchange). The wet weather and deer this year really whacked most of the crop, from which we’d hoped to sell at market, leaving us just a few months of personal supply. We had been buying dried beans in bulk this winter, but then discovered locally grown beans from Bellows Creek Farm at the Root Cellar. I tried three varieties this week and felt that they were clearly superior to the generic bulk version. I plan to buy some of the latter and do a blind taste test similar to the Missouri wheat flour review. These beans show up in multiple dishes toward the end of the week.
Saturday: Coconut curry soup (coconut milk, mixed spices, our broth, spinach, green beans, garlic); side of black-eyed peas
Sunday: Souffle (our eggs and produce) and pasta with dried tomato sauce (our dried tomatoes, basil, onions, garlic)
Tuesday: Eric in town for meeting, ate at Main Squeeze; Joanna made quesadillas from homemade tortillas, our tomatoes & onions, cheese
Wednesday: Quesadillas from homemade tortillas with thawed homemade gazpacho.
Thursday: Winter bean stew (onion, garlic, paprika, black pepper, hot peppers, green beans, kidney & pinto beans, tomatoes, sweet potatoes, corn, goose broth). Everything ours except spices and dried beans (latter from Bellows Creek Farm, MO).
Friday: Homemade tortillas with spiced black beans, fresh salsa, sauteed chicken strips, and cheese. Tortillas from Missouri flour, beans from Bellows Creek, salsa from our tomatoes, garlic, onions, and corn, chicken ours, cheese from Vermont.