Eaters - 8 Compost - 1.5 Carry Over - 0.5
My ambitious plan for week 36 turned out to be a bit too ambitious. I never got around to the butternut squash soup (after roasting what I had from the previous week's carry over, there wasn't enough squash for both the muffins and the soup), and the Moroccan carrot and spinach salad didn't get made either (but I did enjoy a lovely juice featuring both ingredients). The lettuce only got partially consumed and hit the compost with some of the cilantro that I couldn't use up before another big batch arrived in the next week's box. At this time of year with so many events competing for my cooking time, though, I'm fine with the week's results. Still wondering if we'll ever get to 10(+), 0, 0 for our score, but plenty of weeks left this year to get there.
- The butternut squash muffins were moist, delicious and very well received. The frosting/glaze really puts them over the edge (and would be delicious on any vegetable-based muffin or bread)... don't skip the vanilla bean!
- The grilled pork noodle salad with cilantro, carrots, basil and mint was delicious. The recipe features a marinade for the pork; next time, I'd plan on making extra to use on the noodles.
- This is the way that I remember eating winter (acorn) squash as a kid, and it definitely brought back memories. Unfortunately, my own kids weren't convinced.
- I am the only non-lover of beets in my entire family. So, while they are never a hard sell for everyone else, I'm still looking for the recipe that helps me fall in love. The recipe for roasted beets with balsamic glaze wasn't it for me (and I didn't get a photo of the finished product) but I'll keep looking.
- I didn't get a photo of this latest batch of persimmons jam, but happily used up the last (I'm guessing) of this season's persimmons in a preserve that we will continue to enjoy for weeks and months to come!