It’s that time of the week — veggie delivery! And due to some logistical mishaps, I actually picked up this week’s delivery by bicycle! This taught me two things:
- Plan if I’m going to bike somewhere. Or at least take more than two minutes to make the decision and leave the house. That way I won’t realize, after I’m on a 50 km/h road, that I’ve forgotten to bring my helmet. (DUH.)
- I should really learn how to fix flat tires. At least, I think it’s a flat tire. About halfway home, the bike started feeling wrong-like in the back wheel area, so I’m assuming it’s a flat. I’ll have The Boy investigate and edumacate me.
I’m not ashamed to say that when I saw the (thankfully smaller this week) bundle of beet greens emerge from the box, I checked the beetlets attached to said greens, decided they were big enough to roast/use on their own and mentally stated: Fuck Beet Greens. That’s right. After 6 consecutive weeks of beet greens, which are, I’ve decided, about as edible as tree leaves, I’ve had enough. The beets are fine — The Boy actually pronounced last week’s roasted beets as “surprisingly good” — but I refuse to deal with the greens this week. We’re taking a beet green break, as it were.
Anyway, on to the haul:This week we had beetlets (I cut those greens right off into the green bin), swiss chard, carrots (this time without rodent gnaw-marks!), a cucumber and some beans, mostly wax, with a couple fun purple heirlooms too. (These allegedly turn green when cooked. I shall report back on the veracity of this claim!)
Now, before I get on to my meal ideas for the coming week, do you remember how one of my meals for last week was a roast chicken with roast veg aplenty? Well, it was probably the best meal of the week, and definitely the most photogenic — The Boy actually insisted I take a picture before we dug in, because he thought it was “so pretty”.
(The beans were apparently the result of a couple days of rain in the garden. We would have had more wax beans if The Boy hadn’t kept snacking on them raw.)
This was my first try at a spatchcocked chicken (two thumbs up), and also my first try of just throwing the potatoes in the roasting pan with the chicken, instead of in their own pan of oil.
For those of you who don’t understand the magnitude of this, let me explain: it’s nigh on Blasphemy in my household. In the same way that we do not serve roast beast with mashed potato the way some folk do (read: The Boy), we’ve also always roasted the spuds in their own pan, well-coated with oil, in order to ensure delightfully crispy results.
Well this time, partly due to laziness, partly due to the novelty of roasting a “flat” chicken, I figured I’d try just throwing them under the chicken the way I know many people do. The results? Delicious. Mouth-wateringly so. The potatoes were tender and so flavourful, having sopped up some of the pan juices. However, they were not in the least bit crispy. And is it really a roastie if it’s not crispy? You see my dilemma, right? I’m quite torn on the issue. On the one hand, my loyalty to my family’s way of roasting the noble spud, and my love of crispy roast potatoes; on the other… pan juices. Oh, this is going to cause a crisis the next time I do a roast, I can tell. A potato crisis.
Anyway, enough about last week. Onto this week! I’m actually kind of glad that this week’s delivery was on the smallish side. We’re heading to Hometown for part of the week, and we have a number of guests coming before that, who all want to go out for sushi, so most of the cooking this week is going to be happening this coming weekend. (For the rest of the week, I’m hoping The Boy will eat out of the freezer because I am now like Old Mother Hubbard in the tupperware/ziplock department. My food storage container cupboard? Totally bare.) Anyway:
Grilled chicken legs with cucumber-bread salad stirfry, and steamed beans, over rice.
Elk burgers (or other grilled meat) with warm potato salad (with roasted boiled beets in — so good!) and cucumbers/carrots
Beef con queso with whatever veggies are left. Really. Bison sausages with grilled corn and hobo potatoes, garlicky braised swiss chard and (homegrown) beans.
I’m also looking forward to the weekend, by which point I hope enough tomatoes will have ripened that I can use them, along with some of the now-ripe hot peppers to make a bowl of salsa. I think it would make a nice welcoming snack for our out-of-town guests, no?