Tag Archives: using farm foods

More Food Planning/Use

Today is the day I usually go to the farm for our week’s food. If I’d been home yesterday, I would put aside whatever remaining foodstuffs from last week I didn’t think we’d use.

I’ve started that effort today instead, but it IS being done.

I’ve also planned what I’ll get at the farm, that makes food use a bit less random!

Finally, I go right by our favorite markets on the way home, so I’ll do the weekly shopping. There’s a package of chicken thawing in the fridge for tomorrow and Sunday.

Tonight’s dinner is probably a cheese omelette and salad, or that’s the plan. This is subject to DH’s input, how much and types of cheese we have, etc. We had HM hummus, freshly baked bread, and green salad. It was too hot to cook and I’d been gone all day, no interest in cooking at all!

I culled 2 jars from the pantry as their contents will be replaced, starting today.

This is working! We’ll see if I can keep it up. DH and I have had a few discussions about the “menu plan,” and he thinks it’s a good idea and agrees with my long-term goals: getting us used to smaller, cheaper meals like we’ll have when he’s retired, spending less on restaurants/prefab food, less meat, more veggies, better use of the veggies we’ve paid for (from the farm), and less food waste.

Photo by petra cigale on Unsplash

And for me, the kicker is that this isn’t so rigid that I resent it and it takes away the creativity I normally use when cooking. The I don’t know what to make with what I’ve got randomness is the only piece of cooking I really like: taking a bunch of random ingredients and using up what needs it in a meal.

I know people who sit down and plan a year’s worth of menus at once. I couldn’t do that, any more than I could do something similar to Once a Month Cooking or Mega Cooking. I tend to put pieces aside, not meals. (For example, cooked rice and stems from greens for soup.)

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“Almost Instant” Chili from Fresh Ingredients

I dream about “bowls of red,” that is, slow simmered, meaty chili made with abundant quantities of traditional tomatoes. I grew up in So. Cal., so chili has always been part of what I eat by preference.

Except. I cannot eat red tomatoes in quantity any more. It isn’t worth the 3 in the morning gut ache, even when I make it myself. The result of this is that I make many “chilis” using salsa verde as the base, which I like. But it’s not the same.

Today was farm day and I was fairly conservative about the different items I got, in most cases I got more than 1 item. (You’re allowed so many items a week, this season, it has been 8 all year.) They had quantities of non-red, greenhouse tomatoes, so I got 4 lbs of tomatoes, or 2 items worth.

This was also the first PYO for peppers — jalpenos, so I got some of those too.

I put this together from what I had acquired today or already had on hand.

Take 4 large non-red greenhouse tomatoes, wash them and cut off any hard core or other not so great spots. Put the tomatoes into a sauce pan with a little oil and smash them down with a potato smasher. Simmer.

Stem, seed and then slice a med-lg jalapeno, add that to the tomatoes and keep cooking. In a small frypan, put in a little oil again, and cut up a fresh bulb onion in largish pieces. Saute the onion, add chili powder. Cook til almost cooked through but not quite. Add the onions to the still simmering tomatoes. Put 1/2 lb ground beef in the fry pan, add about 1T cumin and cook to crumbles (cooked not crusty). Add the leaves of about 1/2 bunch cilantro. Cook until well wilted. Add the meat/cilantro to the tomato mixture.

Pull some of the liquid from the pan, put it in another bowl and add about 1T flour, stir til smooth, return it to the tomatoes. Taste. Add beef demiglace to add richness, about 2t.

Serve with generous amounts of grated cheddar cheese.

This is¬†acceptable¬† chili, but not an outstanding one. It would have been better for adding the meat and letting the entire thing simmer for an hour or so, but that didn’t happen. It’s closer to a “bowl of red” than I’ve had in more than a year, so I’ll take it! (The left overs, the next day, were better because the flavors had blended.)

NOTE: This is seasoned as it is because: I love cumin and my husband loves cilantro. I also like more salt than he does. He likes a lot more pepper than I do, so we add salt and pepper ourselves and I don’t cook with it.