This week I tackled the huge butternut squash, which felt like an accomplishment in itself. I got 4 cups of diced squash from about one-third of the squash. The rest I cut into larger cubes and froze. My other freezer trick this week involved peppers. When I have a plethora of peppers, I will freeze them raw in strips or halves. Frozen peppers don’t work in salads, but the strips work great for cooking and I used a few frozen halves the last time I made stuffed peppers. Here’s how I did with the rest of the goods:
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| Chard, squash, ricotta pie |
- Butternut squash: 100% (added about 1.5 cups cooked and diced squash to chard and ricotta pie)
- Broccoli: 100%
- Tomatoes: 100%
- Salad mix: 100%
- Sweet peppers: 100%
- Bell peppers: 50%
- Watermelon: 50% (made juice)
- Apples: 25%
- Frisee: 25%
- Red onions: 0%
- Eggplant: 0%
- Hot peppers: 0%
- Lettuce: 0%
Week 17, another big week. Tomatillos and cilantro seem like a perfect pairing for something yummy. I can’t remember anything I’ve ever made with tomatillos…hopefully I can find a recipe to try out.
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| Week 17 |
I was brave and didn’t swap anything out. I picked a green cabbage because I remember making a very delicious cabbage soup last year. I might need to put my weekend visitors to work as my sous chefs!
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| My half |
Kara Cooks and Eats 