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.

Oops, Beets!

Sooooooo I broke one of the fundamental rules of the kitchen. I started a recipe before I made sure I had everything I need. In this case, it wasn’t any ordinary cooking project; it was a canning project. The thing I was missing wasn’t some easily substituted ingredient; it was a piece of equipment (or, more accurately, a piece of a piece of equipment). I had not used my pressure canner since I moved a year and a half ago. The gauge was exactly where I expected it to be, but the pressure regulator weight has gone missing!

By the time I realized this, I already had many, many pounds of beets cleaned and boiling on the stove. Insert facepalm here. So, when a thorough search did not turn up the weight, I decided to finish making the recipe. We used some immediately, and I froze the rest. Who knows if it’ll hold up in the freezer, but it’s better than nothing!

The recipe is one I’ve done before – Orange Thyme Beets.

Last night, I used some of the beets, chopped and mixed with couscous, as a side with dinner. Today at lunch, I took leftovers of that mix and added feta cheese that I’ve had marinating in olive oil and herbs from my garden. It was delicious both ways. So, not a complete loss!