Some quick things:
- Want to receive this list via email each week? Sign up here.
- Once again, NO FRESH BREAD THURSDAY. And again, we have a decent frozen stock available. Fresh bread from McGrath’s arrives at 9am on Friday morning.
- Between the cold and the holidays, we’re a little light on greens this week — but we’re well-stocked with all the root veggies, etc.
- I’ve read some predictions that rutabagas will be to 2018 what cauliflower was to 2017, so I figured we’d better get on that….keep reading for more.
Scroll down for the full list of what we’ll have this week!
Back to “normal!” After a wonderful holiday season, Dusty and I unfortunately have started the new year a little under the weather. I think as of this evening (Wednesday), we’re getting back on our feet, but forgive us if we seem a little ragged this week! As a result, we haven’t done a whole lot of cooking in the last couple of days, though we did make the requisite pork and sauerkraut on Monday. Dusty got a sous vide circulator for Christmas, so he got the pork shoulder started on New Year’s Eve, let it run for 18 hours, and then finished it in the oven (with the sauerkraut) on Monday afternoon. It was dee-LISH, if not the fastest cooking method ever!
My recommended meal of the week, though, is not pork & sauerkraut (been there, done that, right?), but veggie-laden meatloaf and mashed rutabaga (or rutabaga and potatoes). I didn’t document the meatloaf well enough to write a real recipe, but the gist was: 2 carrots, one onion, one celery root and some sad leeks languishing in our crisper (but I could have just used another onion) all sauteed in butter until they were soft; about a cup and a half of bread crumbs (I used part of a stale baguette whizzed in the VitaMix) soaked in a few tbsp of milk for a few minutes; two eggs; combined with 2 lbs meat (I used all beef, but I know most meatloaf is a combo of beef and pork or veal or all three). Hand formed into two loaves (logs, really, but that’s not a very appetizing word), then browned in butter on the stove, flipping after a few minutes — then into the oven at 375 for 25ish minutes. The flipping on the stove part was the hardest, but it worked, and I wasn’t trying to serve it to company so it didn’t matter that it fell apart a little bit — but if that’s intimidating or you want it to be more solid, you could put the whole mix into a loaf pan and adjust the time/temp. Due to the veggie content, it’s probably still not going to be the most coherent meatloaf you’ve ever seen, but my feeling is, who cares?
For the rutabagas, just cook ’em like they’re potatoes — or maybe a little longer — and then mash ’em like they’re potatoes. With lots of butter and milk and salt, of course. I did mine in the Instant Pot for 12 minutes in a steamer basket. They were good, but I think next time I’ll do a combo of potatoes and rutabagas for a creamier texture.
While this particular pairing was something that sprang into my head one day, I’ve been spending a lot of time with seasonally focused cookbooks recently, gathering inspiration for winter veggie dishes. Though I haven’t made anything from it yet, I’m feeling most compelled by Joshua McFadden’s Six Seasons: A New Way with Vegetables. Celeriac steaks? Pumpkin bolognese adapted to be butternut bolognese? These things are in my future….
P.S. Ketchup is the usual standby for meatloaf, but I’d go for the Bills Best BBQ sauce instead, or at least the Three Springs Smoked Paprika ketchup. I also didn’t glaze the loaves, but if you have a little extra in you, give it a try!
- Fuji Apples (IPM)
- Granny SmithApples (IPM)
Other Potatoes Salad Greens Squash & Pumpkins
(fresh Friday & Saturday)
Batard Ciabatta (frozen only) Miche Seeded
Squash & Pumpkins