Wednesday, July 27, 2011

A week of Taproot

We haven't been very good at posting lately, partly because we were away camping for the weekend. Patricia noted on the blog that some people are finding it hard to use up the whole box, so I'll let you know how we used up last week's box(es) and also suggest some emergency use-up possibilities. There are only the two of us, plus Ria (who can go through apples like you wouldn't believe but probably doesn't make too much of a dent in things), and we get a full-size box, so I think most families should be able to use up the whole box.

-strawberries, raspberries
-meat-share homemade sausages

-salads with lettuce, sliced peapods, carrots, balsamic-vinaigrette dressing
-broccoli salad with leftover soba noodle dressing (see below), raisins, cheese
-couscous salad with cranberries, sunflower seeds, and coriander (dressed with sesame oil, wine vinegar, lime juice and a dash of tabasco sauce)

-whole pea pods

Dinners last week:
-summer vegetable stew with meat-share chicken wings, zucchini, canned tomatoes, olives, and herbs
-tilapia with bbq'd potato fries (in tin foil), couscous, zucchini and eggplant kebabs, and salad
-bbq meat-share chicken wings with potato fries and raw pea-pods
-meat-share hamburgers with cut up raw veggies
-homemade-from-meat-share bbq sausages with lettuce salad
-soba noodle salad with green onions (I've posted the recipe for this previously)
- tilapia (can you tell it's been on sale this week?) pan-fried with a Caribbean-spiced breadcrumb coating, perogies, and callaloo cooked with garlic scapes (we didn't have onion), coconut milk, butter, salt, and dried red chili peppers.

Still left over: zucchini, garlic scapes, potatoes

We've been pretty good about using everything up this year, but there are weeks we don't manage. These were some of the fall-back tricks we used last year:

-wash and chop kale and freeze. Throw into soup in the winter (I hate making soups in the summer, but like having the summer ingredients in the winter). My favourite is Italian Wedding Soup with kale, but I also have a kale tortellini soup which is good. I actually prefer kale this way to on its own
-make zucchini bread and freeze. I have created a use-up-zucchini bread recipe which I'll try to make (and post!) later today, which uses more zucchini than most recipes (and no oil).
-grate and freeze zucchini in 1 cup baggies. This can be then used to make zucchini bread in winter, or in the really really tasty (really really) rolls that are in the Simply in Season cookbook.
-apple sauce. Kenneth can't eat raw apples so many of our apples last year went into sauce; this year Ria and I are making more of a dent in them and we don't have so many leftovers. Applesauce is the easiest thing on the planet to make: peel the apples, chop into chunks, put about half an inch of water in the bottom of the pot, cover, cook on low until the apples are mush (stir occasionally) (this can take 4-5 hours but you really can let it sit on the stove and forget about it, as long as you don't let it get dry), add cinnamon and 1-2 T lemon juice, and either can or freeze.
-slice fruit (apples, peaches, plums) and put in freezer bags; use in crumbles or pies in winter
-chop carrots, celery, beans, peas (though these never last long enough in our house) and store in cup-size portions; throw into soups and stews in the winter. You're supposed to blanch these before freezing but we never do.
-cook turnip and beets and freeze in small portions for your toddler's lunches!
-make pickled carrots, beans and beets (these take a little more time but are worth it). I'll post recipes for these as I make them over the summer.

Hope that helps! I'd love to hear what works and what doesn't for you. Or if you'd like more complete recipes for any of the above, let me know.


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