Playing Catch-Up

After returning from New York there were still several things to use up from the first few weeks of Fresh Fork deliveries.

Eggs

Bacon (purchased extra at last pick-up)

Acorn squash

Purple potatoes

Tomatoes

Parsnips

Sauerkraut

Turtle beans
Breakfast sausage (also purchased at last pick-up, frozen)
Pizza dough (frozen)

The apples are always gone within a day or two, the cheddar, sprouts and cabbage were eaten in New York.

Sunday: steaks, swiss chard, mashed purple potatoes and parsnips

The parsnips added incredible flavor to the mashed potatoes. I simply simmered the root veggies in salted water, drained...

And smashed with some butter and milk. 

The only problem was we had A TON of leftover potatoes.

I love Pinterest. Yes, it's an easy way to waste a few hours a day. But sometimes it's also divine inspiration. Take Monday for example. I have a bowl full of mashed potatoes in the fridge, bacon in the freezer and nothing planned for dinner. I stumble across a recipe for mashed potato pancakes. Lightbulb...Breakfast for dinner! Bacon, eggs and potato pancakes.

The bonus was that I also had the cheese in the fridge, so all I had to buy were some green onions.

Recipe:

3 cups chilled mashed potatoes

2/3 cup shredded cheddar cheese

2 Tbsp chopped green onions

1 egg, lightly beaten

Flour

Veg oil, for frying

Salt and pepper

Stir together potatoes, cheese, scallions, and egg. Add flour tablespoon by tablespoon until mixture is not too wet, nor too crumbly. This will vary depending on how much milk, butter, etc were used in original mashed potatoes.

Using your hands, divide mixture into 12 portions. Roll each into a ball and then flatten into a 1/2 inch pancake. 

Place about 1/2 cup flour seasoned with salt and pepper Ina shallow dish. Dredge each pancake in the flour. 

Heat 3-4 tbsp of oil in a large sauté pan over medium heat. Fry the pancakes, in batches, until they are golden brown. Add oil to pan as needed. Transfer pancakes to a paper towel lined plate and sprinkle with salt. 

These were surprisingly good. I made mine a bit too thick, but they were still crispy. Like a little fried hash brown with our bacon and eggs. 

Dinner out Tuesday (Greenhouse Tavern before Corey Smith concert!)
Lizard Wednesday before 2nd grade Holiday Concert/Torture

Thursday:
What's the best thing to do with left-over bacon? Ha! Trick question again...everything. But, BLT's are at the top of that list.

About that acorn squash that's been hanging around for a month...

1 Acorn squash, halved and seeded
2 Tbsp butter, softened
2 Tbsp maple syrup
2 Tbsp brown sugar
Salt and pepper, to taste.

Preheat oven to 325
Place squash, cut side up on baking sheet
Mix butter, syrup, sugar, salt and pepper together in a bowl, spread mixture over cavity and cut side of squash.
Bake for about 50 minutes.

Like a little dessert after our BLT's.



Still need to use:

Sauerkraut
Turtle Beans
Pizza dough
Breakfast sausage

Week Four pick-up was also Thursday...contents to be posted soon. (There was a half pound bag of lettuce, some of which was used on the BLT's - bonus!)