The weather has turned cooler lately. Tonight the low is supposed to be 36 degrees. We still haven’t planted our wildflowers, and now I am not feeling quite so guilty about it. I am hoping this week we will pull the last few weeds in the front bed and then scatter our seeds. In a few weeks I should be able to look out at the wildflowers while washing dishes.
We are now in the second week of our CSA and I have been trying some new dishes. Today we had braised mustard greens and shallots for lunch and braised balsamic radishes in millet with feta for dinner. A bit more gourmet than my usual cooking, but it is fun to experiment. I had no idea radishes could be braised (or the leaves eaten).
Every week I buy one whole chicken and that is our meat for the week. The first day I roast it, then the next day I boil the carcass. We use every part including the giblets (for a delicious gravy). When we run out of meat it is eggs and beans until grocery shopping day again. It feels simpler and less wasteful to cook and eat this way.