- Look at the bulk price per lb for turkey parts at the co-op. I don’t like the taste of turkey as well as chicken, but turkey pound for pound, with bone in, is usually a better deal — there are fewer bones.
- Get the coupon file up to date, haven’t done this since April.
- Make food from recipes I have using foods I almost always have, first.
- Figure out how many potatoes and onions I’m likely to need over the winter. (Garlic is < 1 full braid, so are chilis. Carrots approx. 6 dozen.) Onions and potatoes were all used or tossed a month or more ago. After I have a number, I can explore purchasing enough to make it through winter, my goal.
Develop a basic stew/soup veg recipe and conversion recipes,so I’m not putting food aside to toss the following spring. Found something to try, a veggie soup recipe that has 2 distinct parts, the first pretty generic!
- Make more “stewed” tomatoes this year so I don’t run out in Feb. again.
- Try the celery thing.
- Make a sourdough starter and USE it.
- See if you can find unpasturized wine so you can make your own vinegar?
- 17 heads of garlic still on braid, one in basket.
- Cayenne ristra jarred. Old pepper flakes discarded. 5/16/19