Sunday is never a leisurely day for us. MrBP is in his office trying to get things off his desk and prepared for the week ahead while the phones are quiet. I am often in the office in the afternoons, cleaning and organizing, sometimes just general maintenance and other times bigger projects (right now I'm trying to restore the floors).
Once back home in my kitchen it's time to deal with the remainder of the vegetables that arrived earlier in the week from our local organics farm, before the whole cycle begins again on Tuesday morning.
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| Pfennings Organics Tuesday Delivery |
This was this past week's delivery. I really like buying directly from the farm because we get so many vegetables for such a good price, and it's the freshest and most local source. I've been doing this since I was pregnant with Lil Rascal 16 years ago, I cannot believe how the time has flown.
Of course subscribing to a service like this means that you do not get a choice about the vegetables, so when I unpack them on Tuesday morning I need to have a look and figure out what I will be cooking for the week.
By the time I get to Sunday I had better use up whatever is left before it wilts away!
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| My Precious |
I almost don't want to bring this up because I know that my friend Anna26 for one is going to be a bit sad, but I've had to retire the copper stock pot! There's a new pot in town, and it's a very large Le Creuset enamel pot in an oyster grey colour. (The interior of the copper pot had worn away to the point that the copper was exposed to the cooking which is basically like cooking your food in poison. I have it stored in our downstairs pantry where it is admired for the object of beauty it is.)
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| There's a new pot in town. |
This past week I cooked up some stuffed butternut squash, I really like the smaller ones for this dish:
I roast the squash, cut in half and placed upside down on a baking sheet covered in parchment. After half an hour or so in a 325 oven I remove them and let them cool enough so I can scoop out the insides. Set the shells aside while you sauce shallots or onions with any other vegetables you want to add, this time it was zucchini and a few mushrooms. Then add in the scooped out interior, saute a bit, throw in some chestnuts if you have them and re-stuff the shells. Slide them back into the oven for a quick 15 minutes or so of further roasting.
This time of year we get so much kale with our delivery and this week I made a kale and farro dish for lunch one day:
I simply cooked the farro to the directions with a shallot added in, then for the last five minutes or so I added some finally chopped kale. Salt and pepper to taste, sprinkle with some shelled pistachios and voila, a super healthy green lunch.
Someone is waiting to go for her walk!
How do your Sundays play out?
xoxDani
