It’s a weird time of year. Cooking, in some ways, is at the forefront. Goodness knows I’ve made a lot of cookies. I’ve got a solid Christmas day worth of food planned for my holiday celebration with Brian. But as far as most meals are concerned, the picture is a little fuzzy. We’ll be doing some traveling for the holidays and I know other, last minute, celebrations are likely to get added to the schedule. The bottom line is, the “plan” for the next 2 weeks is a few meals I’m looking forward to, plus a lot of blank spaces. The formatting for this post has been changed accordingly.
On another note, I was so ready for this week’s pick up. As I mentioned in an earlier post, we were pretty out of vegetables. I did get a couple squash and a small head of cabbage at the most recent Holiday Farmers Market in Williamstown which helped, but it was nice to get a full pick up again. I’m still not sure whether a small share was the correct decision for the winter. We’ll see how the rest of the season goes.
The pick up:
Swiss chard, Napa cabbage, spinach, butternut squash, Gilfeather turnips, Brussels sprouts, red potatoes, carrots, delicata squash, russet potatoes
The “Guidelines”
In lieu of a full menu (let’s be honest, half my meals over the next 2 weeks are going to be heavy on the cookies), here are a few of the things I’m looking forward to making between now and the first week of the new year:
Barley and Vegetable Soup
(I made this tonight without a recipe and it was great! Shattering the glass jar on the floor after adding the barley to the soup was less great, but at least it didn’t ruin dinner!)
Yeah, it’s definitely a tough time of year for using up CSA shares. I bought a few big Chinese cabbages over the weekend and still haven’t cooked them up! But I think your plan sounds good for the holidays.
Thanks! Around here, we apparently alternate between having too many vegetables or not enough. Luckily the new year is making me think about focusing on the right kinds of food and making the most of our CSA.