Marsha had a great tip this week – she took the parsley root and celery from a couple weeks ago, along with the carrots from this week, and chopped everything up in preparation for a Labor Day weekend getaway. Fabulous idea! I did the same at home with fennel, onions, celery and carrots from the past few weeks and packed into FoodSaver bags in 2 cup increments. Into my freezer those packets went, and when the time comes for a little mirepoix (think stew, Osso Bucco, most winter soups) I will pull out a packet and be on my way. I am not sure how the freezer will treat the vegetables, so it might be an experiment go awry. Also, besides noticing I spelled mirepoix wrong on all the bags, you might also feel it necessary to comment on my chop. Don’t. I was feeling lazy and wizzed the whole thing in the Cuisinart. Smile.
Our box from Two Small Farms was used up quite a bit on Sunday at dinner with my Dad. I roasted the beets, used the lettuce for salad (or was that last week’s lettuce?), and roasted some potatoes (definitely from a box in August). We also found Strawberries, Spinach, Carrots, Tomatoes and a bag with Zucchini and Chilis.
Here is my menu plan for the week of September 6:
Monday: Labor Day BBQ
Tuesday: Picchiarelli (but I have to ask Lucia for help)
Wednesday: Grilled chicken with a tomato salsa, made with cucumbers and chilis
Thursday: Sloppy Joes, carrot sticks, sliced tomatoes
Friday: Movie night and take out
What is on your menu plan this week?