2/7 /09-2/13/09: I was playing around with dried beans this week, testing the locally grown kidneys from Root Cellar against bulk organic beans from Clovers. Joanna felt the Clovers beans actually had a better flavor; I wasn’t sure. It’s fair to say the Clovers beans looked better, if consistency in appearance matters; the local beans had some shrivelled or otherwise odd-looking specimens. But once they got into a dish, we couldn’t tell the difference and both worked quite well.
Saturday: Caldereta (Filipino goat stew; slow-braised goat in an adobo sauce with our tomatoes) over rice with side of adobo vegetables (our green beans and leafy greens sauted in an adobo sauce).
Sunday: Tomato soup (our tomatoes, onions, garlic, dried parsley) with frittatta (our eggs, dried peppers & tomatoes, potatoes; Goatsbeard cheese).
Monday: Chili (Missouri kidney & black beans, our onion, garlic, tomatoes, corn; bulk spices) with cornbread (our cornmeal, eggs, yogurt; leaveners & local honey)
Tuesday: Black beans (Missouri black beans; our onion & garlic;) over rice with salsa (our Mercuri tomatoes, onion, garlic, corn; bulk organic spices)
Wednesday: Leftover chili (from Monday), homemade couscous (bulk organic couscous, capers; our onion, dried tomatoes; Goatbeard feta), homemade applesauce (preserved from fall).
Thursday: Classic meat-vegetable soup. This batch came out so well a recipe will be forthcoming. Cubes of our goat meat and our pearl onions simmered for hours in our chicken broth, then additions of our garlic, potatoes, green beans, and tomatoes. Nothing else but salt, pepper, juniper berries, and bay leaves.
Friday: Creamy tomato soup (our tomatoes, purchased cream cheese), homemade tortillas (Missouri wheat flour) topped with our dried tomatoes & peppers and shredded cheese. Dessert of Joanna’s delicious squash cake (our winter squash, eggs, and other stuff) with a cream cheese frosting (hence the cream cheese in the soup).