This week little yellow potatoes, lots of carrots, bell peppers, broccoli, corn, lettuce, tomatoes from my parents garden and fennel from ours. We are making:
This beautiful broccoli salad
Japanese Curry
A carrot soup- maybe this smooth one or this chunky one
And lots of roasted things- like these carrots or these potatoes.
This broathy soup- I'm switching out the yuba skins for rice noodles.
Fajitas with this salsa
This carrot cake for dessert some night or maybe these carrot cookies. And a deep dish pear pie using this crumble crust recipe. I triple this zucchini bread recipe and freeze it. Also we just found the first of the cranberries at Winco so it's time to pick at the BYU-I apple orchard and make my favorite jam.
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