Happy Thanksgiving. We continue, and will through the winter with hearty stew and soups. Lentils are a gentle way to intake good protein, especially when including a grain within a day or too, so the body has complete amino acid profile. Keeping a variety of beans and grains through the winter will easily take care of your protein needs. Continuing with sweet potato, collards and squash for local late summer offerings and a hark back to summer with tomatoes, eggplant and sweetcorn that were frozen.
Continuing into Fall, we bring in heating spices, curry, ancho peppers (in Patates Braves). Roasted roots are a hearty and energy rich food for these cooling times. Squash is our local vegetable star with all the great benefits of the orange foods. Rich stews and soups help make it easy for our bodies to extract nutrients.
New flavor of veggieburger available now for purchase via the web store. Hopefully on shelves by end of August. Original veggieburger is available also. I will be adding an extra week to the schedule as enough folks are interested, so meal plans available next week still. Then 2 weeks off and returning August 20. I will have chocolate cake available for pick up next week too. $8 for 2 or $12 for 4. Click here to order. Pick up Monday next week.
Weekly meal plans focus on vegetables as the center of the vegetarian diet.
This week experimented with scalloped potatoes using coconut milk and flax seed as the creamy binder. Dash of white wine vinegar worked wonders to set of the sweet cremy oniony sauce. The etestament to these is that my family ate them all down the day before I had a chance to photograph them!
The Thai soup is in the style of Tom Kha, using tofu instead of chicken and generous quantities of ginger and fresh squeezed lime along with fresh basil. Paired with the earthy barley and deep sweet of the raisins, a very satisfying combination.
I’m a great fan of the cousa squash, which seems to have a little less bitterness than zucchini, although the shelf life is shorter. The season is now.
Kale from Echollective Farm, Mechanicsville IA
Bok choi and kohlrabi from Salt Fork Farm, Solon IA
Potatoes, green beans and snap peas from Oak Hill Acres, Atalissa IA
Beet greens and Chinese cabbage from Grinnel Heritage Farm, Grinnel IA
Cousa squash, zucchini and broccoli from J.T.’s, can’t remember where! IA
Four Square Meals 