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
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!)