Eaters - 9 Compost - 1 Carry Over - 0
This was a fairly normal week in the kitchen... we made a few great meals and some salads, and easily got through most of the box. It was also the week that I cleared out the last bits of our fall home garden crops, so I had a few home grown ingredients to use up, as well. This was the first year that I planted onions; they ended up being spicy and delicious! I wish I had more space in full sun to grow produce, but I'm happy I can get something out of the small corner that I've got.
- It was a lot of fun taking the tatsoi from the box, the last bits of veggies from our home garden, and then adapting the following tatsoi recipe to make a buckwheat noodle stir fry. The kick from the fresh onions really made the dish!
Buckwheat noodle veggie stir fry
- The roasted parsnip and butternut squash soups both had a sweet yet savory flavor, and were well accompanied by the freshly made tarragon oil. Somehow the consistencies got slightly off, however, making it quite difficult to nail the presentation of two half bowls of soup.
- The carnitas turned out perfectly, with the orange flavor really shining through. While we made a roasted tomato salsa to top it, the tomatoes were a bit too 'green' in flavor and it didn't quite augment the meal as well as I had hoped. We also topped the carnitas with roasted purple onions, cilantro, avocado, and homemade pickled radishes.