I am so sad — this week is our penultimate veggie week! Still, it is a glorious week in terms of content. Behold:
Once again, The Boy and I were slackards on the organizational and/or picking-up fronts, so we’re very grateful to Chris and Boj for picking up our veggies. (And, uh, our slack. As it were.). We picked up our tidily pre-divvied bag of veggies and got…
Daikon radishes!! I am so excited about these, I actually can’t decide what I want to make. (And yes, crazily, I am considering kimchi, but I’m pretty sure the dim sum turnip cakes will win out. Yes, I also realize daikon are not turnips.). Speaking of which, we also got rutabaga! Also not a turnip! Kale, and gloriously leafy celery, and leeks! At this point, I might actually do something with the leeks other than put them in a soup with potatoes — which we also got! (So… Anyone have any good non-potato-soup leek recipes?)
The Boy is still impressed by the size of our weekly hauls, so I’m feeling very happy about our having signed up for next year already. This weekend, I have determined that I will not forget our chequebook as I have for the past month, so we can buy a sampler box of beef from the farmer we regularly buy dog bones from at the farmer’s market. Given the rate at which we eat beef, I figure we should work our way through it by about February, which should put the timing right for a spring order, if we decide to buy a chunk of cow. Given The Boy’s extremely tasty success with smoking his own bacon (What’s that? You’ll have to wait and see!), I’m also hopeful that we’ll order half a pig over the next year too. Hurray! My goal to farm-source our foodstuffs* is (ever so very slowly) happening!
* Well, within reason. I’m not about to give myself an ulcer trying to find local wheat, canola oil or salt. I’m also not going to stop cooking with lemons, limes or olive oil any time soon, and the likelihood of those growing around here is pretty scant. Still, for stuff like eggs and honey, it isn’t that much more work for me to get them from a farmer so… why not? My next biggest challenge will probably be milk. But that can wait till next year.
My energy in preserving the harvest season’s bounty has definitely waned, although whether that’s been due to the diminishing light and grey skies, or to the mounting stress at work, I’m not sure. Maybe a little of both. In either case, cake snacks with Ovaltine are becoming more commonplace, and I’m making much better progress on my knitting these days. Come on in Autumn! I’m ready for the time of woodsmoke and trick or treaters!
squishy.fishy 
You want to cook those leeks in butter with carrot slices with some ginger. Then you want to wrap that mixture in a burrito shell, and eat it. You can add meat, if you like, but that’s my go-to for leeks. :)
I have actually been canning a lot lately, because of your posting about micro-canning. I have LOTS of marinara sauce, a good bit of three different salsas, and three quarts of mincemeat. And nowhere else to store anything else, so I have to stop.
Okay, just tried that tonight, although admittedly sans burrito; I just fried everything up and served it as a side to some curry. Delicious! Thanks for the suggestion! :)
Good for you and your canning! I think after I sauce up some apples staring guilt-inducingly at me from the sideboard, I’m done for this year, myself. I’ll post my Stuffs after (mostly so I remember what I canned because, like you from the sounds of it, I have it stashed sort of hither and thither too.)
…what’s actually IN mincemeat?