Two New Recipes! Zucchini Fritters and Egg roll in a bowl

I was on fire this week!  Well, we got zucchini in the produce box, and with it came a recipe for 5-ingredient zucchini fritters.  So I decided to give it a try.  I realized that while I planned to make them for dinner Wednesday, I'd forgotten that I had a PTA meeting.

So I made them Weds morning before work and after my workout.  But I made the mistake of getting dressed for work first.  So then, I smelled like fritters (oil) all day.  Hm.

Apparently the kids (big one especially) thought they were delicious!  I did too.  Pretty easy and great.

The other recipe I'd been reading about is "Egg Roll in a Bowl".  I found many versions, and started with this one.  I decided to try it because we got green cabbage from the box. It was a definite hit!

I used sliced steak for the meat, because I had it.  I think the key to this recipe (and a good stir fry), is getting the balance right of the spices - in this case, green onion, garlic, and fresh ginger.

For the Zucchini fritters, I used the recipe that came with the box - they have a newsletter. I don't have a picture of the actual fritters, because we ate them.  But maybe I'll take a picture later this week.

5-Ingredient Zucchini Fritters
4 cups shredded zucchini (the food processor is your friend!!)
2/3 c. flour
2 large eggs, lightly beaten
1/3 cup sliced scallions (green & white parts) - I will have to sub regular onion this week
Vegetable oil (I used olive oil)

Put shredded zucchini in a colander over a bowl and sprinkle lightly with salt.  Allow to sit for 10 minutes.  Or in my case, the length of a shower + getting dressed.  Using your hands, squeeze out as much liquid as possible.

Put zucchini in a large bowl and mix with flour and eggs and scallions, plus 1/4 tsp and 1/8 tsp pepper (you know I eyeballed that).  Stir until combined.

Line a plate with paper towel.

In a non-stick skillet, heat a generous amount of oil.  Put over medium heat.  When the oil is hot, scoop a 3-Tbsp mound of the mixture into the pan, pressing lightly into rounds and spacing 2 inches apart.

Cook 2-3 minutes and flip, and cook 2 more minutes until golden brown.  Transfer to paper towel lined plate.  Repeat until done.  I think I made 15 of them.

They are delicious with sour cream, or just plain.

Marcia's Famous Salad

Next up!  Not a recipe.  It's not a surprise if you know me, but I eat a lot of salad.  Like every day.  I get a free lunch at work tomorrow (sandwiches) so I get a break from making a salad.

My husband is getting tired of sandwiches.  So I offered to make him one of my salads.  He used to eat sandwiches for lunch (for decades), then he started taking leftovers (and was competing with me for them).  I used to work that into my meal plan - however lately I've been giving him sandwiches. (because if he eats leftovers, then I have to cook dinner more often, KWIM?  And: baseball.  So many nights away from home.)

The risk here, though, is that he wants me to make him salad more often.  Hmm...

Japanese Style Cole Slaw

Dontcha love the floral Corelle plates, circa...I don't know when??

I think this originated from allrecipes.com, according to the flyer.  But I edited it.

Japanese Style Cole Slaw
1 small head cabbage, shredded
1 large carrot, shredded
6-10 medium radishes, shredded

... the food processor's shredding blade is great for all of this

2.5 Tbsp grapeseed oil (or other oil)
3 Tbsp rice vinegar
1 clove garlic, pressed
3/4 tsp salt
1 Tbsp sugar
1 tsp black pepper
1 tsp grated fresh ginger

1/4 c. toasted sesame seeds
1 c. chopped cashews (I started with 1/2 c...and it was better with the full cup)

Mix everything.

This was so tasty that my spouse mentioned the last time he ate coleslaw, he was disappointed that it was tasteless.  I guess he likes my many variations on the Asian style slaws.

Plenty leftover for lunch the next 2 days.  I eat a BIG cupful.

Cole Slaw and Black Bean Soup

I made up some black bean soup a couple of weeks ago when my spouse was traveling.  We ate quite a bit of it while he was gone, but did not finish it.  Then, I got sick.  And well, after it comes back up, it kinda sours you on it for awhile.  Into the freezer it went.

It's still good though.  It's a crockpot recipe from 125 Best Vegetarian Slow Cooker Recipes.  These crockpot recipes aren't easy in the "dump everything in a pot" kind of way.  To get good flavor from vegetarian recipes, it helps to develop flavor by sauteing vegetables and "blooming" the spices.  Still, it only required chopping vegetables and sauteing them one night, and tossing everything in the pot the next day.  I used canned black beans (I am using a lot of shortcuts now that the spouse travels 2x a month).

I also made some cole slaw with leftover napa cabbage and carrots.  It needed more oomph than I gave it.  I added peanuts and a lime-rice vinegar dressing.  But I think fresh onion or garlic would have helped.  Or sesame.

Here's an estimate of the cost of the soup:  Since I followed the recipe to the letter, I won't be reproducing the amounts or instructions.

Black Bean Soup
canola oil: 0.05
onions: 0.50
celery: 0.10
carrots: 0.10
garlic: 0.10
thyme: 0.15
cumin seeds: 0.20
oregano: 0.15
salt
black pepper
cayenne: 0.05
vegetable bouillon: 0.76
black beans: 1.38
tomato paste: 0.08
water
Total: $3.62 for about 12 cups, or $0.30 per cup.

German Red Cabbage

I found this recipe from allrecipes, and it's here. I substituted some regular vinegar for cider (I ran out of cider), and used powdered allspice. It was very tasty and freezes well. We got a very big red cabbage from the CSA this week.

I love the CSA. I have learned to really love my greens, even the bitter ones. We've had plenty this winter and spring!

With the red cabbage, I made the sauce from the Sesame Cashew Noodles, and tossed it with cooked brown rice, steamed and chopped collard greens, and a can of mixed vegetables. Yes, I do sometimes eat canned veggies. When you buy them for an "emergency ration", you need to rotate them occasionally.

German Red Cabbage
1 red cabbage: 2.00
1 medium onion: 0.20
2 apples: 1.00
3/4 c. cider vinegar: 0.25
1/4 c. sugar: 0.31
1 T. butter: 0.06
1.5 c. water
1 tsp salt
6 peppercorns: 0.02
2 whole cloves: 0.02
1 bay leaf: 0.02
1/8 tsp allspice: 0.04

2tsp cornstarch mixed with 2 tsp water. 0.05

Total: $3.97 for a LOT of cabbage. Probably 12 generous servings. $0.33 per serving.

Click on the allrecipes link above to get the directions. It was really just cook everything except cornstarch and water in a pot for 1.25 hrs, then mixed in the cornstarch and water and boil to thicken.

Red Cabbage Slaw

So, there's this red cabbage slaw recipe that I dream about. I got it in one of our CSA newsletters years ago and it was fabulous. And then, I lost it. I tried in vain to replicate it, but to no avail. And many google searches got me nowhere.

Then one day. I was going through my cookbooks. And in the back pocket of one of the "hometown" cookbooks, that has a pocket for recipe cards, I found two - yes TWO - copies of this recipe.

And here it is. Still fabulous.

Red Cabbage Slaw
1 small to medium head red cabbage, shredded
2-4 carrots, shredded
1 small onion, diced
1 medium apple, diced

dressing:
1/4 c. cider vinegar
2 T olive oil
1 T dijon mustard
1 T sugar

toppings:
1/3 c toasted walnuts
2 oz blue cheese

The recipe calls for only adding the walnuts and blue cheese when serving. I found that it's fine to add the blue cheese earlier, but definitely put the walnuts on last so they don't get soggy. Hence, this picture has no walnuts, because I haven't added them yet.

Curried Cabbage

Sometimes, the essence of frugal and simple cooking is in what you DON'T do, not what you do actually do. Case in point: traveling. My husband travels. Not a huge amount, but still. It's pretty difficult to try and hold down a full time job and be a single parent, even if only for a day or two. I'm expected to work 40 hours per week (actually, I'm expected to work closer to 50, but good luck with that). But on travel days, with drop off AND pick up at school, I can only be at work from 8:30 to 4:30 pm. Which makes the math hard on getting in 40 hours, and makes me tired.

Last week, when my spouse traveled, I did no cooking. Really. I'd made a couple of items over the weekend - caponata and eggplant curry. And that's what my son and I ate for the week. The cabbage languished in the fridge - why make something special for only two? As my husband traveled again this week, I though about doing the same thing. I made turkey alphabet soup (for the sick husband) and homemade bread on Sunday. So, why not? Then I remembered the languishing cabbage. And the fact that when I go really "simple" like that, my veggie intake suffers, and this doesn't make me feel very good. My digestion suffers.

Last night I pulled out the cabbage and threw some stuff together. It was pretty delicious. There's a little bit of uncooked cabbage left, but...cooking two nights in a row is pushing it for me as a single parent. Tonight, it's frozen veggies. And more soup and bread.




Curried cabbage
1 T canola oil: 0.03
1/2 onion, chopped: 0.10
1 lb chopped cabbage: 0.40
1 clove garlic, minced: 0.05
1/4 tsp EACH cumin, turmeric, coriander: 0.05
1 T Bragg's liquid aminos: 0.10
juice of 1 lime: 0.20
1 tsp sugar: 0.01
Total: $0.95 for 4 servings, or $0.24 per serving.

Saute the onion in the oil until brown. Add the garlic and spices and saute 30 secs. Add the rinsed cabbage with the water still on the leaves and the Bragg's. Cover, reduce heat and cook about 5-10 min, or until soft.

Remove lid and turn up the heat to get some browning action (10 min). When almost done, sprinkle on the sugar and squeeze on the lime. Stir, cook 2 more min and serve.

On a side note, I discovered kabocha! Yum! Better than butternut even. After reading about it from HEAB and others, I had to try it. (It was on sale).

And, I had a delicious salad at some point.

$4.07

You know, sometimes I outdo myself with frugal food. This is one of those times.

You see...at the CSA, times have been a bit light this season. Overall, our yields have gone down. Mostly because the CSA has grown, and I think one of the complaints is that the 1/2 share is "too much food". Which we thought also when we first started. So when Tuesday or Wednesday comes around (Thursday being CSA day), our veggie drawers are empty.

This week, on the way home I was driving past the Mexican grocery store. I haven't been there in awhile because it's not on my normal route. (It's spring break, my son is at his old daycare for the week, it's now on my route). So I stopped in. I forgot how cheap the produce is there.

So I bought some broccoli and cabbage. Broccoli - I bought at Whole Foods last week for $3.50. That's because I made it all the way home before I realized they charged me $2.99/lb for organic broccoli crowns instead of plain old regular broccoli, which was $1.29/lb. I really should pay more attention. Usually do, but I've been tired lately.

At this store, it was $0.99/lb. And the cabbage? $0.39/lb. Major score.

Dinner tonight, which was THIS close to being Dominos (did I mention that I have a cold?) was stir-fried cabbage (from American Wholefoods Cuisine) and tempeh and white bean sausage patties (from Vegan with a Vengeance). Here goes:

Tempeh Sausage Patties: adapted from VWAV, because I didn't have enough tempeh:
8 oz five-grain tempeh (NOT moldy): $1.50
1.5 c. cooked white beans (from dried): 0.25
1 T chopped fresh sage: 0.45
1 T chopped fresh thyme: 0.36
2 cloves chopped garlic: 0.20
1 tsp fennel seeds, chopped: 0.05 (I say 0.05, because we've had these probably for about 10 years, and they are still good. At some point, they are free right?)
1 T tomato paste: 0.03
S&P to taste
3 T olive oil: 0.11
1 Tbsp plus 1 tsp Bragg's liquid aminos: 0.08
1/4 to 1/2 cup bread crumbs: 0
pinch cayenne and nutmeg
Total: $3.05 for 9 patties, or about 0.34 each

Break up the tempeh. Put in a pot with water almost to cover. Cover and cook 5 min or so, until water is absorbed. Drain remaining water, if any. Mix with beans and mash with fork until beans are almost all mashed. Add 1 tsp liquid aminos. Put in a bowl.

Clean out your saucepan. Add 1 Tbsp oil and saute garlic and fennel for 1 min. Add sage, thyme, nutmeg and cayenne and salt and pepper. Saute 30 more secs. Add to tempeh and beans in the bowl and add the rest of the aminos.

Heat rest of the olive oil in a skillet. Form bean mixture into patties and fry 3 mins per side.


Stir-fry cabbage (adapated from American Wholefoods Cuisine):
21 oz cabbage (that's the size of our head): 0.51
1 T soy sauce: 0.08
1 T honey: 0.09
2 T rice wine vinegar: 0.32
Total: 1.00 for about six 1/2-cup servings. We ate almost the whole thing for dinner.


So this is the amazing thing. We ate:
6 patties: 2.03
1/3 loaf of french bread: 1.00
2 Tbsp earth balance: 0.21
cabbage : 0.83

$4.07. For all three of us. Pretty good deal.

Now, we could have trimmed that even further. I could have made my own bread. But let's be real. I have a full time job that is getting more stressful by the minute (what did I really think, going to a start-up?) And a kid. I'm not making bread unless it comes out of a bread machine.

Also, if I grew my own herbs, or substituted dried, that would be cheaper. In fact, for these herbs to be this cheap, I have to use the rest or diligently lay them out to dry (the sage and the thyme) so that I can use them again. What I generally do, against any kind of recommended method, is to put them on a plate on the counter until they are bone dry, and figure "that's good!"

Today's question: will I be able to run 12 miles tomorrow with a cold? Will I even try?

Kimchi

I've been reading a lot about fermentation on the blogosphere of late, starting with the Path to Freedom folks. As I got a head of green cabbage from the CSA this week (after the head of red cabbage last week), I decided to try my hand at it. In part because I got a 4 day break from cabbbage.

I made this up yesterday using this recipe, and it will be ready to try on Tuesday. I cut the red pepper flakes in half - spouse and child not really into too much spice. I'll let you know how it tastes!

Red cabbage and apples

Last week, I made a big old pot of red cabbage and apples. It was pretty good. I think. You know, the head of red cabbage was about 4 lbs. And I probably ate about 2.5 lbs of it. I ate red cabbage for lunch and dinner for about 5 straight days. So by Friday lunch, when I had the last cup of this stuff, I was kind of sick of it.

***************************************

Red Cabbage and apples

1/2 large head red cabbage: $1.50

1 T. canola oil: 0.04

1 small onion, diced: 0.30

2 small apples, diced: 0.70

1 Tbsp sugar: 0.05

2 Tbsp balsamic vinegar: 0.30

salt and pepper and caraway seed to taste.

Total: $2.89, for a big pot. Many many cups.

Cabbage Slaw

I may have mentioned it before, but I had this red cabbage slaw recipe from the CSA years ago that was to DIE for. And I lost it. And I've been trying, and failing, to recreate it.

Today is no exception. This recipe is okay, but needs something...maybe a little bit of onion and cilantro. Some oomph.

Red Cabbage Slaw

1/2 head red cabbage, shredded

two carrots, shredded

1 apple, diced

1/4 c. blue cheese, crumbled

toasted walnuts (serve on top so they don't get mushy)

dressing:

olive oil

lemon juice

cider vinegar

pinch sugar

salt and pepper

mustard

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UPDATE: onions and raisins...yum!

Fruity Cole Slaw

This year at the farm, it's been slim pickin's. This is our CSA. We've been members for 9 years. Last year they doubled the numbers of families they allowed to join. This year they cut the price. The price of that is that we get less produce. Also, we eat a lot of produce. I try to make a point to eat some veggies for lunch and dinner, and at least two pieces of fruit per day.

When you do the math for the number of servings, multiply by 2.5 people, you are looking at about 30-35 lbs of produce a week. Now, the CSA provides 10-15 lbs. So I have to liberally supplement with farmer's market, produce stand, and wholesale produce store.

This week, no lettuce! (2 lbs of tomatoes though) So I bought cabbage. And coleslaw mix. I'd had a really good Hawaiian kind of cole slaw at a picnic not too long ago (mango!) This isn't Hawaiian, and I made too much dressing, but hey, it softened the cabbage up nicely.

Fruity Cole Slaw

1-lb bag cole slaw mix: $1.39

1/4 of a 20-oz can of diced pineapple, each chunk diced into four pieces: 0.20

1/2 cup raisins: 0.38

2 scallions, sliced: 0.20

cashews to crumble on top

dressing (this was a little too much, maybe cut back on the juice)

1/4 cup pineapple juice from the can: free! included in the cost of the pineapple

2 T canola oil: 0.07

2 T rice vinegar: 0.16

salt and pepper to taste

Total: $2.40 for about 10 cups before it all squishes down from the dressing. $0.24 per cup.

On another note, my mom is totally cracking up. Growing up, I hated tomatoes, cherry tomatoes, and cole slaw. And now I'm eating them like crazy.

Fried Cabbage

I made this recipe on Sunday, but have been too busy to blog about it. It was tasty, and though it makes 8 servings (1/2 cup each), we eat about 1 cup at a time. So truthfully, this was one dinner for 3 and one lunch for two. It was pretty tasty.

Fried Cabbage (4 c cooked)
1 small cabbage, shredded: 0.55
1 bell pepper, diced: 0.50
2 T canola oil: 0.10
2 cloves garlic: 0.10
juice of one lemon: 0.25
1/2 tsp each cumin, coriander, curry powder and chives: 0.15

Total: $1.65 for 8 servings, or $0.21 each.

The recipe originated here. I basically followed these directions, with different spices, but you know, I never did see the turmeric. I love turmeric.

Salmon and Cabbage

So, my neighbor has a "fish guy". He exchanges services with various types of people, and occasionally gets fresh local fish. The local salmon is amazing. And my neighbor is a bit of a fish snob. He'll ONLY eat it fresh, so he gives us whatever he can't eat that night.

We eat some fresh and promptly freeze the rest (I'm not a fish snob).

Our neighbor gave us some salmon last night. Yum!

Glazed Salmon
1 salmon fillet
juice of 1 lemon
soy sauce
mustard
honey

I'm not estimating the cost, because it will depend on what you pay for salmon. And mine was free.

Mix lemon juice, soy sauce, mustard, honey in a bowl.

Saute salmon in a skillet, 5 mins each side (depends on how thick the salmon is). Add the glaze, cook until thick. I always have to cook it covered for a few minutes to cook it through.

Sweet and Sour Red Cabbage

This simple recipe originated here. I adjusted it a bit.

1/2 head red cabbage, chopped: 0.75
1 T olive oil: 0.11
1/2 onion, diced: 0.20
1.5 T sugar: 0.05
2 T balsamic vinegar: 0.11
salt and pepper

Total: $1.22 for two generous servings.

Saute onion in oil until golden brown. Add cabbage, increase to medium-high heat, cook 5 min. Add salt, pepper, sugar, and vinegar, saute 5 min. Reduce heat to low, cover, and cook for 20-30 min.

We had Salmon (Asian), Red cabbage (German), and Middle Eastern flat bread.

Red Cabbage and Apple Slaw

So, I got this recipe from the CSA years ago. Like, somewhere in the range of 2001 to 2004. It is SOOO good and we used to make it regularly.

And then I lost it. I've looked many places (not everywhere, but everywhere I can think of) AND I CAN'T FIND IT.

So this is a guess based on my memory. A google search of red cabbage and apple salad didn't bring up anything obvious, except for something from Chez Panisse Fruits which looks close.

So here goes...I think it needs some diced onion and a little shredded carrot:

Red cabbage slaw:
1/2 head red cabbage, shredded
1 apple, diced
blue cheese
toasted walnuts

dressing (no measurements, sorry):
olive oil
lemon juice
red wine vinegar
dijon mustard
salt and pepper
pinch sugar.

Mix apples and slaw. Toss with dressing.

When ready to serve, top with blue cheese and toasted walnuts (raisins were good too, I tossed a few on top).

But really, I think it needs carrots and a little onion.

Cabbage and Noodles

Ah, cabbage. I've had a lifelong hate-hate relationship with cabbage. It started by having to eat my mom's coleslaw, which I hated (something about the too-sweet dressing). It moved on to shredded cabbage with italian dressing (which was my parents' compromise), which I didn't like either.

Then there was the time I threw up after stuffed cabbage rolls, and don't even get me started on the green jello mold with shredded cabbage. About the only cabbage I liked was sauerkraut (and my brother in law now makes it from scratch - yum!)

Fast forward to 30 years later. I'm an adult and a CSA member, and we get a lot of cabbage. This week, we got a 4.5 lb cabbage. That's a lot of cabbage. I have developed a few acceptable cabbage recipes (slaw, cooked, etc.) but am always on the lookout for more - because that's a LOT of cabbage.

I did some web-surfing, found this recipe, and adjusted it a bit (a stick of butter? really?) I had a pound of tofurkey kielbasa (an impulse buy at the health food store) and voila! This was really really good. I can't wait to have the leftovers.

Cabbage and Noodles

2 lb, 5 oz shredded cabbage: $1.63

1 onion, sliced: 0.20

1 lb egg noodles: 0.75

2 T butter: 0.13

1 tsp salt: 0.01

1/2 tsp pepper: 0.02

1 tsp paprika: 0.05

1 lb tofurkey kielbasa: 2.99

Total: $5.78 for about 8 servings, 1.5 cups each. $0.72 per serving

Cook noodles according to package directions.

In a stockpot, melt the butter and saute the onions and sliced tofurkey until desired golden-brownness. Add the cabbage and 1/2 cup water. Reduce heat to low, cover, and cook 15-20 min, stirring occasionally.

When cabbage is cooked (don't over cook! it just gets stinky), add spices and stir. Add noodles and serve.

We ate this with a little sour cream and shredded cheddar, which takes the per serving value to $0.87.

New Baby Meal: Baked chicken, Spanish rice, Ramen slaw

No, not me, a friend. I have made quite a few meals for friends with new babies this year (lots of new babies around). I tend to make meat for them. Most of my friends are meat eaters, even though we aren't too big into the meat thing. Today I made baked chicken, rice, and cole slaw.

It's not too terribly hard as I just double the amount and we eat the same thing...

Herbed chicken breasts:
3 lb bone-in chicken breasts: $3.00 (on sale)
1/4 cup lemon juice: 0.30
3 cloves garlic: 0.30
marjoram, thyme, sage, rosemary, salt, pepper: 0.50
2 T olive oil: 0.20
Total: $4.30 (this amount of chicken will probably serve the family for 2-3 nights)

Preheat oven to 375F. Whisk olive oil, lemon juice, minced garlic, and spices in a bowl. Pour over/rub into chicken. Bake in greased pan in a single layer. 30 min covered with foil, then 20-30 min uncovered, depending on the size of the parts. Mine took a little longer. They were one lb each.

Spanish-style rice:
1 basket cherry tomatoes: $2.00
1.5 cup (9 oz) brown rice: 0.50
2.75 cup water
1 small onion: 0.15
3 cloves garlic: 0.30
1 tsp cumin, 1 tsp dried parsley, 1 tsp salt, 1/2 tsp pepper: 0.25
2 T canola oil: 0.10
1/4 cup frozen peas: 0.12
Total: $3.42 for about 5 cups, or about 6 servings (3 meals).

Slice cherry tomatoes in half. Toss with 1T oil and peeled garlic cloves. Roast at 350F, stirring occasionally, until soft and starting to carmelize. Slice garlic cloves.

Cook rice with 2.75 cup water in a rice cooker.

Saute onion in 1 T oil until soft. Add spices and saute 1 min. Add rice, tomatoes, roasted garlic slices, and stir-fry for 5 min until everything is warmed through. Add peas and cook until they are warm.

You can greatly decrease the cost of this dish by subbing 1 cup of canned diced tomatoes or a couple of Tbsp of paste for the roasted cherry tomatoes. We got tomatoes from the CSA this year. The diced tomatoes would decrease the total cost by about $1.80, to 1.62.

Ramen slaw: (recipe came from a friend's mom...I made it a bit healthier, but it still does use ramen!)
1 pkg coleslaw mix: $1.00
1/2 bunch green onions, sliced: 0.40
1 pkg chicken ramen: 0.20
1/2 c cashews, chopped (2 oz): 0.60
3 T. canola oil: 0.15
1/3 c. rice vinegar: 0.50
3 T sugar: 0.03
1/2 t. pepper
Total: $2.88 for about 6 servings.

Best when made several hours ahead.

Break up ramen noodles (uncooked) in the bottom of a bowl. Add cole slaw mix and green onions. Mix together.

Make dressing: mix sugar, vinegar, oil, and chicken seasoning packet in a bowl. Pour over salad and toss. Refrigerate.

Periodically stir the salad (will soften the noodles). Toss with chopped cashews before serving.

All told, this meal cost $10.60, and will probably feed my friends for three nights. That comes out to $3.53 per meal or about $1.77 per serving. It might not last long because the husband is tall, the wife is nursing, and they do have a toddler to share with.

Still, for less than the price of two burritos...dinner for a few days!

Curry and Cabbage

But not curried cabbage.

While I am a big fan of frugal eating, I am also a big fan of local eating. These two desires often war with one another. I love the idea of eating local cheese, honey, and nuts. But they are more expensive.

We have been members of the local CSA program for many years. I think this is our 8th. Delicious, local, organic produce...but boy I have to work hard to make sure it doesn't get wasted.

I used some of the produce today to make stock.

We are having red cabbage and apples for dinner, along with chicken curry. Nothing local in the chicken curry.

Remaining items for the week from the CSA are broccoli and kohlrabi (tomorrow in stir fry). Lettuce, carrots, squash...and of course, the head of red cabbage makes about 8 servings. So we'll be eating that for awhile.

I have been focusing lately on weight loss...losing those last baby pounds. I have finally made it into the 120's (129.2), which is really nice!