On Thursday I made another Ital stew, and realized I'd left the salt out of the original recipe. It doesn't need much, just a generous pinch that goes in with the spices. Adding salt is not strictly ital and is completely optional, but the salt does complement the heat nicely. In making this, I used up a few more small squashes and the rest of our kale.
Matt made a miso soup, based on the Autumn miso soup in Peter Berley's Modern Vegetarian Kitchen. Used another little squash! I made a small pot of short grain rice because I like a bit of chewy rice in my miso soup sometimes.
Friday afternoon I made a big batch of arugula pesto and divided it into two containers: one for a wheat berry salad, and the other to have for other uses. As dinner was cooking, I made a large pot of wheat berries and composed the salad on Saturday morning.
Arugula Pesto Wheat Berries, based on the 101cookbooks recipe. It's good! Arugula: done.
We took the night off, and let the kids eat Trader Joe's frozen pizza and masala veggie burgers.
Leftover miso soup and rice.
We had our lovely friends and neighbors over for dinner on Sunday, and they kindly brought a green salad, some watermelon, and wine.
Salads: Beet (all of our farm beets) and Fennel salad with Pecorino (from A16 Food and Wine cookbook), green salad with balsamic vinaigrette (the tomato in this salad was unbelievably good), leftover wheat berry salad.
Soup: Butternut squash soup (it is better the next day).
Bread: Rustic sourdough from Witherspoon Bread.
Dessert: Watermelon, Peppermint Tea, and Conscious Kitchen Guajillo Chile-Chocolate Cupcakes.
Leftover butternut squash soup and bread.
Whenever I take stock of what is left from our farm share, I always think we are doing better than we actually are. The refrigerator isn't bursting anymore, but there are a lot of things in it. Especially hot peppers. And bell peppers. And watermelon. And lettuce. And sweet potatoes in the pantry.