Week 9 – the tropical storm edition

Well, that was an exciting pickup week.

In anticipation of the incoming storm, our pick up time moved from 2:30 to 11, and the fruit share was canceled for the week. Ginger is going to send us a double share next week.

I love the hauls in the middle of summer. This is all stuff I love, and I’ve delegated almost everything.

Last night, we had Taco Tuesday. One of the bell peppers made it into the tacos. The others got blanched and frozen. The beans got blanched and frozen. Tonight, we’re having Garam Masala Chicken Stew, which includes the red skin potataoes and a couple of the onions. Tomorrow, we will do BLTs. I’ll make some traditional bacon, but I’m also going to make eggplant bacon. We’re also going to have beet-zucchini pakoras. Friday has been our takeout night during the pandemic, so we’ll do that on Friday. Saturday, we are going to have zucchini-rice casserole. If you’re keeping a tally on the summer squash, the remaining one went into zucchini bread that I made last night. I’ll do some sort of pasta on Sunday, and I’ll likely work the basil into that if I don’t use it sooner. We got cabbage, too, and I’m thinking I will do slow-cooker golombki on Monday. That leaves the swiss chard unaccounted for; I’m unsure if I’ll freeze it or cook with it this week.

Sweet Potato Bean Bowls

Because of the heat, my share from Greengrocer Foodhub got delivered today, instead of yesterday. It feels a little silly to list off these shares, since I pick the items myself, but here goes anyway! Beets (and HOLY HELL, LOOK AT THOSE BEETS), white onions, red onions, cucumber, sweet potatoes, garlic, and raspberries.

Well, this was a blessing, because I was really itching for something with sweet potatoes for dinner. I started flipping through my recipe index, and came across 2 recipes that had potential, but I lacked some ingredients for each. “Smoky Sweet Potato Bowl” from Clean Eating, and “Sweet potatoes with Cilantro and Black Beans” from Simple & Delicious.

So,  I decided to make my own crossover. I started by scrubbing the sweet potatoes. I cubed them – skins on, that’s where the vitamins are – and tossed them in olive oil, chili powder, paprika, a little salt, and maple sugar.

Then, I roasted them low and slow – 325 degrees for about 45 minutes.

It was at about this point in the process that I lost my audience.

In a pan, I sauteed a red onion, finely chopped, until it started to soften. Then I added a generous helping (A cup? Cup and a half? I eyeballed it) of corn, and a can of red beans. I wanted black, but it turns out that I had none left in my pantry. I let that all cook for a bit before adding in the sweet potatoes and a couple of heaping tablespoonfuls of salsa. I heated the whole mixture through.

This got plated into bowls and topped (for the grown-ups) with a dollop of sour cream and a generous handful of chives. Little chef didn’t want sour cream.

It was SO GOOD. The pictures barely do it justice. And I’m thrilled, because this would be easy to stretch for company, and it was super easy. After a weekend filled with junk food, this was a refreshing reset.

Off-season Cooking

I’ve been rather quiet so far this off-season. Frankly, my “day job” has been taking up a lot of my time. It’s midterm season, so it feels like my house has an endless stream of teenagers in and out of it. (I’m a private tutor.)

I’ve been working on an organization project in preparation for next season, but that will get a blog post entirely of its own sometime.

The magic still continues in the kitchen, despite the dormancy of winter, though. I’m always most grateful for the efforts of “July Me” in January or February. I certainly felt that gratitude while prepping dinner two nights ago.

I’ve been sick all week, so I needed low-effort meals that were comforting and nourishing. We had jambalaya (my mom’s recipe, done in the crock pot) on Monday, but what I want to talk about was the delicious Pork, White Bean, and Kale Soup we had on Tuesday. I got the recipe from my Healthy Slow Cooker Revolution cookbook, but thankfully, they made the recipe available online, as well.

I had the pork in my freezer – a previous purchase from Wrong Direction Farm. I also had this beautiful bag of greenery from July:

THANK YOU, JULY ME.

This is what the finished product looked like. Yum.

It was exactly the comfort food I needed on a sick January weeknight.