Eaters - 9 Compost - 0.5 Carry Over - 2.5
Another delicious week in the kitchen, with most of what I set out to achieve accomplished. I didn't get around the the persimmons pudding (though plan to make that this coming week as the persimmons are still in great shape) and we purposefully left the yams out of the plan to save for next week. We have some avocado, and a bit of the carrots and celery, left over as well. While some of the lettuce bit the dust yet again, it does feel like we made and ate a lot given last week's hefty box bounty.
- I'm a huge Mark Bittman fan, both from a recipe and a food politics perspective. Using up the spinach in a rice cake recipe from his recent Brown Rice article exceeded expectations - it was amazing!
- In this ode to the pumpkin month, it was great to enjoy a savory pumpkin recipe. The pumpkin ravoli recipe - broiled in the oven at the last minute with a sprinkle of brown sugar - was a delight.
- The ode to pumpkin continued with these delicious pumpkin cookies, which really were more like mini pumpkin cakes... light, fluffy, yummy.
- Both soups made this week were fantastic. The butternut squash soup was hearty (though I skipped the bacon and added a pinch of cayenne at the end) and made for a perfect fall dinner. The chicken and wild rice soup with carrots and celery seemed like a great recipe for a weekend away in the snow.
- Used up a couple week's worth of carry over grape tomatoes - both yellow and red - in an easy tomato sauce that was embellished with homemade meatballs and spaghetti. Those may have been the last really fresh tomatoes of the year... sigh.
- While radishes aren't really loved by anyone in this family, pickled radishes didn't do much for any of us either.