mathhobbit

Thanks to @chenoameg for recommending butternut squash au gratin. This recipe crashes my browser, but the other one wanted me to infuse the herbs in the cream.

Weather Kitty says the temperature has started dropping below freezing at night, so I brought in all the tomatoes. I think there were over 5kg of them -- the volunteer plant over the spot where the sewer line broke got a late start but has been an incredible producer.

I think I found the chutney recipe I used last time, though I don't remember the pepper. I used one ageing cayenne pepper in place of all the pepper ingredients, one large onion, and 2.75 cups of vinegar. (One bottle of vinegar holds less than two cups. My recycling is going to be ridiculous this week.)

• Chutney
• Sauce
• Muffins (because of course)

Edit to add mincemeat!

Yes, potato and yoghurt soup is a thing. No, I'm not following the recipe closely.

I hate it when my turnips turn out to have been radishes all along.

I roasted some parsnips with cider vinegar, salt, sunflower oil, and white pepper. They're not too bad.

Lately I've gotten in the habit of freezing roasted vegetables spread out flat in a ziploc. Later, I heat them up to eat with veggie patties or ramen. This is absolutely not my usual meal prep style, but it seems to be working well with the winter farmshare (which mysteriously includes more fresh greens this year). Cancelling delivery of the farmshare every other week is also working well!

Want to try: https://www.southernliving.com/recipes/cabbage-casserole

I'm getting the farmshare every other week. Still drowning in long red onions.

Making broth now -- apparently I missed "national homemade soup day".

New rule: it's ok to boil your vegetables (cabbages) if your traditional family recipe calls for that.

Another rule: radishes should come with warning labels. Both the baby turnips and the beets turned out to be radishes, so now I have radish/carrot broth.

I have largely figured out how to cook farmshare vegetables; the challenge now is managing the volume.  Ping me if you have a surplus and need a recipe!

The crowning glory of 2022 was this recipe which uses carrots, beets, celery, and potatoes!  https://cooking.nytimes.com/recipes/1019972-vegetarian-red-borscht

Achievement Unlocked: Edible Parsnips

https://www.ontario.ca/foodland/recipes/savoury-parsnip-parmesean-mini-muffins

I like eating saag paneer, I have plenty of minced kale in the freezer, and my local grocery store now caries paneer.  I am heartily sick of cooking the stuff.

Almost out of onions, because long red onions don't keep well and I dropped two off at the community fridge.  On the plus side, a leek!

It had been my thought that, come the apocalypse, I could barter my ability to turn radishes and kale into food for room and board.  As that seems less likely to be necessary, I will share my secret:  roast the radishes.  (The kale recipe isn't a secret.)

Here's what I'm currently doing with radishes:

Radish Custard
Based on http://www.stargazerhollow.com/recipes/radish-arugula-quiche-recipe-of-the-week/

Combine
1 bunch radishes, chopped
1/4 c. milk
microwave for 1 or 2 minutes
add chopped radish (or other) greens, if desired
microwave for 2 or 1 minutes

Stir in
1/2 brick cream cheese
1/2 c feta cheese
1/4 t salt
1/4 c milk
thyme
parsley
black pepper
3 eggs

Bake at 375 for 45 minutes.

Edit to add:  more like a casserole than a quiche, with all that cream cheese.