Week 20 saw the return of hakurei turnips! Potato, Sweets & Turnip Gratin, anyone? We also have two little stalks of broccoli, green peppers, garlic, spinach, salad mix and Chinese cabbage.
We have a good amount of cherry and Roma tomatoes waiting for us in the freezer, ready to be made into a delicious tomato soup with our fresh batch of veggie stock. I'm savoring these fresh produce deliveries, knowing that they will end and the farmers market bounty will dwindle a little. But we can make it through, right? Even in our miniscule kitchen with our easy-bake oven, we've managed to put up a few extra jars of local goodness, which makes me laugh and feel proud all at the same time. Despite my wistfulness for the romanticism of prairie life, I am completely and utterly grateful that I do not have to can and preserve summer's bounty in order to survive the winter. For now, I'm satisfied with having made a few jams, preserved a few veggies and stocked up on frozen berries. That's all my schedule, our space and my set of priorities allow for and that is fine with me.
Looking for a quick, easy meal idea? You know how much I love a good rice bowl, so head over here to get my basic recipe for a Buddha Bowl! I've included my super-secret Buddha Bowl Sauce recipe, which I completely hacked from my favorite food cart in Portland.