Weeks 10 and 11 - Sausage, Bean and Kale Soup

I've been super lazy busy, and am paying for it now...weeks 10 and 11 occurred in February and March. It is now may. Lots of catching up to do.

Week 10

1 doz. garlic scape and spinach stuffed ravioli
1 quart chopped frozen tomatoes
1 quart frozen strawberries
1 quart green beans
4 links Italian chicken sausage
1 dozen eggs
1.5# dried beans
3# yukon gold potatoes
1 gallon apple cider
1 sleeve green leaf lettuce

The ravioli are just ok - I ate with pesto made and frozen in the fall. The cider and eggs were consumed, but the leaf lettuce wilted in the fridge over the weekend while we were out of town. The potatoes didn't make it to the plate either. They quickly turned green and sprouted. Everything else went into pantry or freezer.

Week 11

1 whole chicken
1 piece aged goat gouda
1 quart chopped frozen tomatoes
1 pint frozen sweet corn
1 quart frozen cauliflower
1 pint frozen blackberries
1 lb carrots
1 candy onion
handful shallots
3# kennebec white potatoes
1/4 peck gala apples
1 sleeve mixed lettuce

The chicken, potatoes, onion and carrots were used again for Thomas Keller's roast chicken.

The goat gouda was stinky, but delicious.

I added a new favorite recipe to the rotation this month courtesy of Epicurious. (In the interest of full disclosure, this recipe was discovered by either my mom or sister...I can't remember).

• 1/4 cup olive oil plus more for drizzling
• 8 ounces sausage (the recipe called for Portuguese or kielbasa, I used the Italian chicken sausage)
• 1/2 medium onion, sliced
• 4 garlic cloves, smashed
• Kosher salt, freshly ground pepper
• 1 cup dry white wine
• 1 small piece Parmesan rind (optional)
• 1/4 teaspoon crushed red pepper flakes
• 1 sprig thyme
• 1 bay leaf
• 4 cups low-sodium chicken broth
• 1 15-ounce can diced tomatoes
• 1 1/2 cups dried cranberry, navy, or cannellini (white kidney) beans (about 10 ounces), soaked overnight, drained
• 4 cups baby kale or baby mustard greens
• 1 tablespoon fresh lemon juice

Heat 1/4 cup oil in a large heavy pot over medium heat. Add sausage and cook, turning occasionally, until browned, about 5 minutes. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, about 5 minutes.

Add wine and cook, scraping up browned bits from bottom of pot and stirring occasionally, until wine is reduced by half, about 3 minutes. Add Parmesan rind, if using, red pepper flakes, thyme, bay leaf, broth, tomatoes, and beans. Bring to a boil, reduce heat, cover, and simmer gently, stirring occasionally and adding water as needed to keep beans submerged, until beans are tender, 1-1 1/2 hours. Mix in kale and lemon juice; season with salt and pepper. 

This was nothing short of spectacular. Instead of canned tomatoes, I used the frozen. The beans were gorgeous, and tasty:

A side salad and some crusty bread made a meal to remember.

Week 9...Turkey pot pie and Turnip Gratin

I managed to squeeze a couple containers of corn chowder into my freezer. This will make an easy dinner down the road. Unfortunately, after reading the list for this weeks pick-up I realize either

1. I need another freezer or
2. I better get cooking!

Week 9 pick-up:

Turkey drumstick, wing and back
1 quart frozen snow peas
1 pint frozen sweet corn
3# turnips
1 quart canned peaches
1 pint frozen blackberries
1 pint frozen blueberries
2 acorn squash (I actually got what looks like 1 quart frozen cantaloupe)
1 candy onion
1 head napa cabbage
1 8oz piece smoked gouda cheese (was not in my bag...will get next time)

I have a few recipes in my arsenal for pot-pie. One is from Thomas Keller's "Ad Hoc at Home", and while delicious, it will use every pot in your kitchen. Also, I was in no mood for making my own pie crust. So, I went with the second best that I had...from an old Plain Dealer recipe. Who doesn't love puff pastry?!

Pot Pie

4 cups cooked diced turkey or chicken
2 Tbsp olive oil
1 Tbps chopped garlic
1 Tbsp chopped shallot
1/4 cup chopped celery
1/4 cup chopped carrots
1/4 cup chopped green beans
1/4 cup chopped onions
1/4 cup corn
1/4 cup chopped snow peas
2 1/2 cups chicken stock
1/4 cup plus 3 Tbsp heavy cream, divided use
2 Tbsp unsalted butter
1/4 cup roux
1 Tbsp chopped rosemary and thyme
1 sheet frozen puff pastry
1 egg

Preheat oven to 350 degrees

For the roux:
Combine equal parts butter and flour in a small saute pan and cook over medium heat until bubbling, golden and any raw flavor is gone.

Heat a medium sized pot over medium high heat and coat the pan with olive oil. Add garlic, shallots, celery and carrots. Stir 1-2 minutes. Add green beans and onions. Season with salt and pepper. Add corn and snow peas. Stir a few more minutes.

Pour chicken stock and 1/4 cup heavy cream into the vegetable mixture. Add 2 Tbsp unsalted butter. Stir 2 minutes. Add the chicken and bring to a boil. Mix in the prepared roux; stir until thickened.

Pour chicken mixture into a 8 by 11 or 9 by 9 baking dish. (You could also use four small baking dishes for individual pies). Cover with the puff pastry. Using a fork, poke a few holes in the pastry. Brush egg wash over the top and place in preheated oven. Bake until crust is golden brown.

This was all kinds of delicious. Will definitely make again. God knows I have enough veggies in my freezer to make several more.

The napa cabbage was again grilled and served with Ina Garten's mustard marinated flank steak (which also uses 1/3 cup of shallots - I'm no longer drowning in them, yay!). Olive oil, salt, pepper, grill. Done.

Since we also had three pounds(!) of turnips to use, some were sliced and roasted (as in fool the kids with "French fries" again).

It didn't work this time, but George and I enjoyed them.

Speaking of Turnips...still had two more pounds to use. Google (and Anne Burrell) save the day again.

Turnip Gratin:

2 cups heavy cream
3 cloves garlic, smashed
1 bundle fresh thyme
pinch of cayenne
kosher salt
1/2 stick butter, plus extra for baking dish
2 pounds turnips, peeled and sliced very thin with a mandoline
1 and 1/2 cups grated parmesan

No, this is not a healthy way to eat your turnips. I've had enough of roasted turnips, etc. And it's stupid cold here, so I'll have my Gratin and eat it, too.

Preheat oven to 375 F

Put the cream, garlic, thyme and cayenne in a saucepan and season it with salt. Bring the cream to a boil and then turn off the heat. Let the mixture steep for 15 minutes.

Butter the baking dish and layer in 1/3 of the sliced turnips. Sprinkle 1/3 of the grated cheese over the turnips and dot with 1/3 of the butter. Remove the thyme and garlic from the cream and pour 1/3 of the cream over the turnips. Repeat this process 2 more times until all of the ingredients are used up.

Cover the dish with foil. Place on a baking sheet and bake in the preheated oven for 35-40 minutes. Remove the foil and bake for another 20 minutes, until golden.

Let rest for 10 minutes before serving.

It looks delicious because it was. Will not be stepping on a scale anytime soon.

The peaches were devoured quickly by the bottomless pits children. And many of the berries were used in my new favorite breakfast/dessert: greek yogurt, lemon curd and berries. Best way to start, and end, your day.

So the freezer continues to burst at its seams:

2# brewers grain mix
2# sauerkraut
pizza dough
turtle beans
adzuki beans
1 1/2 pints frozen corn
2 quarts frozen tomatoes
frozen cantaloupe
1 pint frozen blackberries
1 quart frozen strawberries
a little less than 1 quart frozen green beans
a little less than 1 quart frozen snow peas

Week 8..Corn chowder and meatloaf, meatloaf, double beatloaf.

Week 8 pick up:

1 pound grass fed ground beef
1 pound grassfed ground lamb
2 quarts frozen tomatoes
2 pints frozen sweet corn
1 quart frozen corn stock
3 bulbs shallots
1 lb carrots
1 pint frozen blackberries
1 quart frozen strawberries
3 pounds yukon gold potatoes
1 dozen eggs

I'm not a huge fan of lamb, so I decided meatloaf was a good option to downplay its strong flavor. Most recipes call for beef, pork and lamb; but in keeping with the grass-fed theme I purchased another pound of grassfed beef. This provided an opportunity to use those yukon golds. They were simply boiled till tender, mashed with milk, butter, salt and pepper.

The following recipe was adapted from Ina Garten's "Foolproof" cookbook
(she called for 1 pound of pork, and I omitted the chives and tarragon - I simply couldn't find them at the store that day, and had to use dried thyme)
The meatloaf was topped with her garlic sauce. Good, but not great.

2 Tbsp Olive oil
2 cups chopped spanish onion
1 1/2 cups small diced celery
2 pounds ground beef
1 pound lamb
1 Tbsp chopped flat leaf parsley
1 tsp dried thyme
2 large eggs, lightly beaten
2/3 cup whole milk
1 Tbsp kosher salt
2 tsp freshly ground black pepper
2 1/2 cup panko

Pre heat oven to 350 degrees

Heat the olive oil in a large saute pan over medium heat. Add the onion and celery and cook about 10 minutes, stirring occasionally until the onion is translucent but not browned. Set aside to cool.

Place the beef, lamb, parsley, thyme, eggs, milk, salt and pepper in a large mixing bowl. Put the panko in a food processor and process until the panko is finely ground. Add the onion mixture and the panko to the meat mixture. With clean hands gently toss the mixture together until combined.

Place a sheet of parchment or foil on a sheet pan. Pat the meat into a flat rectangle and then press the sides in until it forms a cylinder down the middle of the pan. Bake for 45-55 minutes until a thermometer inserted in the middle reads 160 degrees. Remove from the oven and allow to rest for 10 minutes. Slice and serve hot with the garlic sauce.

Garlic Sauce

3/4 cup olive oil
10 garlic cloves, peeled
2 cups chicken stock (home made from fresh fork chicken)
3 Tbsp unsalted butter at room temp
Kosher salt and freshly ground black pepper

Combine the oil and garlic in a small saucepan and bring to a boil. Lower the heat and simmer for 10-15 minutes until lightly browned. Remove the garlic from the oil and set aside.

Combine the stock, butter and cooked garlic in a medium saucepan and bring to a boil. Lower the heat and cook at a full boil for 40 minutes, until slightly thickened. Mash the garlic with a fork, whisk in 1/2 tsp salt and 1/4 tsp pepper.



The Verdict:
My sister and brother-in-law, vocal meatloaf haters (though they hadn't eaten it in like 20 years), ate two helpings. I tasted too much lamb and thyme. Would I make it again? Probably not...still prefer mom's recipe.



Onward

I'm drowning in shallots and frozen corn! I regret to say that I've already had to toss a soggy shallot bulb from weeks past. After some thought I recalled a corn chowder recipe that my friend shared with me last year from Gwenyth Paltrow's cookbook. I altered many aspects - namely the turkey bacon. I cannot even stress this enough...turkey IS NOT BACON! I apologize (not really) to any vegetarians out there...I warned you.

That said, I would make this again and again. It's a great substitute for tomato soup with grilled cheese.

Corn Chowder:

4 slices bacon, diced

1 large shallot, peeled and finely diced

1/2 large yellow onion, peeled and finely diced

2 sprigs fresh thyme

1 bay leaf

2 cups stock

6 ears of corn: Scrape kernels from 4 ears, grate 2 ears. Scrape pulp from all 6 ears. 

Note: I used the corn stock pictured below, which is made with corn cobs, so I simply used 2 pints frozen corn

Sea salt and freshly ground pepper, to taste

1 cup milk

1 cup cream

Fresh chives and tarragon for garnish

You can also add small diced red potatoes if you have them for a thicker soup.

Render the bacon and cook, stirring until beginning to brown. Add shallots, onion, thyme and bay leaf. Cook for five minutes, stirring occasionally. Add the corn kernels, salt and pepper and cook for a minute, stirring all together. Add the stock, milk, cream, potatoes (if using) and heat to a boil. Lower heat and simmer until the corn is cooked through, about 30 minutes. Puree a ladle full of soup in a blender (or Vitamix!) if desired. Return it to the pot. Season to taste with salt and pepper and serve, sprinkling each portion with a bit of chives and tarragon. 

Nothing like a warm bowl of soup to get us through another frigid winter night in Cleveland.

Still to use:
2# brewers grain mix
2# sauerkraut
pizza dough
 *I can't even count the number of times we have ordered pizza since getting this dough. It's just so easy to have someone else make it!
turtle beans
adzuki beans
1 shallot
1 pint frozen corn
2 quarts frozen tomatoes
*I would have 3 quarts, but one was used to make chili at my moms - No, you may not have the recipe.
1 pint frozen blackberries
1 quart frozen strawberries
1 quart frozen green beans - it wasn't on the list but showed up in my bag.

My freezer can't take much more...

Week 7 winter share. Chorizo, salsa, chips, Ole!

I love that the Fresh Fork bags have a theme, and was really excited to see that this week was Southwestern food!

Week 7. Pick up 1/16/14:

1 lb chorizo
1 bag corn chips
1 bag dried adzuki beans
1 pint frozen sweet corn
1 quart frozen, chopped tomatoes
1 dozen spinach, garlic scape, and ricotta stuffed raviolis
1 candy onion
1/4 peck jonathon apples
1 red cabbage
1 pint fresh salsa
1 quart grape cider
1 dozen eggs

There were still 2 pounds of purple potatoes left over that needed attention, and I did not know what to do with a whole head of red cabbage. So, I turned to my good friend, Google. Bam - breakfast for dinner. Who doesn't enjoy that?! The following recipe is a combination of many of the results my dear friend procured. I made this for George and I and four friends. There were leftovers, so this serves a crowd. The corn chips and salsa were the perfect breakfast-for-dinner appetizer.

Breakfast Hash:

1 pound ground chorizo
olive oil or bacon grease
1 head red cabbage, sliced
1 onion, chopped
2 garlic cloves, minced
Cooked potatoes, cooled and diced.
salt and pepper
1-2 eggs per person

Heat 1 tbsp oil or bacon fat in large frying pan. Add chorizo and cook through, about 10 minutes. Remove chorizo with a slotted spoon and set aside. Add the onion and garlic to the pan and cook over medium heat for 5 minutes. Add the cabbage, a pinch of salt and cook until softened. (I liked the cabbage with a little bite left, not completely wilted). Add the diced potatoes and cook until slightly browned.
Heat a separate pan and cook eggs over easy. While eggs are cooking, return the chorizo to the pan with the potato mixture and cook until heated through and mix well. Season with salt and pepper.
Serve hash mixture topped with one or two fried eggs.

Yes, that's wine with my breakfast-for-dinner. Don't judge.

This is one of those recipes that you can adjust and substitute anything you like. But the combination of chorizo and potato was heavenly.  If I hadn't had to use the red cabbage I may have used kale.

Since we had the squash and the ground beef to use I decided to try a variation of the stuffed squash that we loved so much from week four. This time I omitted the pasta. It was nowhere near as good as the italian sausage version.

A few nights later, the ravioli with the remaining pasta sauce from the stuffed squash. They were good, but not my favorite Ohio City Pasta product.

The apples were eaten quickly by the kids. The grape cider was good, but a little strong. So we mixed it with sprite...yum!

In pantry/fridge/freezer after this week:

2# brewers grain mix
2# sauerkraut
pizza dough
turtle beans
adzuki beans
shallots

1 pint frozen corn
1 quart frozen tomatoes

If anyone has ideas for the above ingredients please, let me know!

Week six pick up, 1/2/14. Roast chicken and lentil soup.

SO. MUCH. FOOD. I know, most people over-eat over the holidays. But this year seemed exceptionally gluttonous. I wouldn't change a thing, it was so nice sharing so much wonderful, (mostly) local food with our friends and family.



The goat gouda was eaten around the holidays, ok...but not great.

It was difficult to think of cooking again so soon, but our next Fresh Fork delivery was the day after New Years.

Week 6:

1 whole chicken
3# purple potatoes
1-2 bulbs shallots
1 candy onion
2# mixed parsnips and carrots
1 bag kale
1 head napa cabbage
1# brussels sprouts
1 dozen eggs
2 winter squash
apple cider

Remember that smoked Berkshire ham I made for Christmas Eve? Thankfully I was smart enough to freeze the bone for lentil soup. This is a hearty, simple, delicious meal perfect for the sub zero January we had. 

Lentil soup:

1 ham bone
3-4 quarts water
12 oz dried lentils
1 medium sweet onion, diced
5 stalks celery, diced
5 carrots, diced
a few handfuls of kale
2 cloves garlic, minced
1 bay leaf

1 tsp whole telicherry peppercorns
salt, to taste

Place hambone in stock pot and cover with water. Bring to a simmer and skim surface for first 10 minutes.
While ham is simmering, heat oil in skillet over medium heat. Add garlic and cook 1 minute. Add kale and cook until wilted. Set aside.
After ham has simmered 10 minutes, add rest of ingredients (including kale). Simmer about 3 hours.

You can see in the photo below the varied color of the Fresh Fork heirloom carrots. 

I roasted the chicken using the Thomas Keller recipe from week 1. (This recipe also used some of the potatoes, parsnips, carrots and onion.)  The Napa cabbage was again grilled, and again was delicious. Unless otherwise noted, the eggs are cooked over easy on the weekends. These are THE BEST eggs we have ever had. I cannot even go back to buying grocery store eggs ever again!
Apple cider replaces OJ in the mornings whenever we get it. My kids can't get enough.

Sadly, I got to the brussels sprouts too late. They were wilted and a little rotted on the inside. I kept them on the stalk this time instead of removing and cleaning them right away. Lesson learned.

Ingredients I still need to use:

2# brewers grain mix
2# sauerkraut
pizza dough
turtle beans
ground beef
shallots
winter squash
approximately 2# purple potatoes

I'm pretty proud that we made it to week six before actually letting an ingredient go to waste! (Now, if only I can find someone to take that last two pounds of sauerkraut off my hands.)

The Holidays (are over). LATE re-cap, sorry.

Christmas-time. I love Christmas. (I hate driving around Northeast Ohio for 2 days.)
I have not hosted a single Thanksgiving, Christmas or New Years meal since we moved back to Bay 5 years ago. So I was thrilled when George's Dad, step-mom and siblings agreed to come over for Christmas Eve dinner.

I don't remember what I made or ate before Christmas Eve. I probably involved a lot of eating out while Christmas shopping.

Christmas Eve Menu:

Roasted beet salad <-------- recipe from week 1
Fresh Fork smoked berkshire ham (pre-ordered and picked up 12/20). AMAZING.
Southern style swiss chard
Roasted fingerling potatoes

No pictures. Sorry.

Christmas Morning was spent at my mom's and she made the most incredible Reuben Strata with corned beef, swiss cheese and Fresh Fork sauerkraut!

Then we traveled to the east side for Christmas dinner and more presents. I was tasked with making a side dish for steaks. There were tons of possibilities from the past weeks pick-up. I decided on greens (the kale) and roasted root veggies.

I diced the celery root, peeled and then cut the rutabaga and carrots into small wedges. Tossed with olive oil, salt and pepper and roasted until golden. The celery root was so delicious this way. And I told the kids the rutabagas were french fries and they believed me!  Win!

Not a whole lot of cooking went on until New Year's Eve. Enter pork...gotta start the new year off right! (Don't forget greens and black eyed peas...don't mess with southern tradition)

The pork from Fresh Fork was browned, then braised with beer, apple cider vinegar and onion. When it was fall apart tender I simply added Heinen's Two Brothers BBQ and voila. Yum!

This, I brought to our New Year's Eve party. 12:35 and I was in bed.

New Year's day we headed to George's mom's for Pork Roast and my first attempt at Hoppin' John.
I kind of winged it with what I had on hand. Fresh Fork Bacon (of course), chicken stock made from fresh fork chicken a few weeks ago, greens, black eyed peas. Ahhhmazing. Oh, and the sauerkraut added the perfect acidic balance. (This coming from a girl that was not particularly fond of sauerkraut!)

1 pound bacon cut into 1/2 inch lardons
1 bunch greens (collards in this case)
2 cloves garlic, minced
cayenne, to taste
salt and pepper, to taste
1 pound black eyed peas (soaked over night)
1 cup chopped onion
3 TBSP chopped green onion
3-4 cups chicken stock
1 or 2 bay leaves (turkish from Penzey's are the BEST)

Sauerkraut (FINALLY used it!)

*seve over rice if desired (we so desired)

Render bacon in cast iron Dutch oven until almost crisp. Remove with slotted spoon and set aside.

Sautée onion in bacon fat until translucent. Add garlic and green onion and cook for 2 more minutes. Add greens and sautée until tender. Season with salt, pepper and cayenne if desired.

Add black eyed peas, bacon, bay leaves and chicken stock (enough to cover peas, etc.) season with salt and pepper, to taste. 

Simmer until black eyed peas are tender, adding more stock or water as needed. 

Serve over rice. 

Pork, greens and black eyed peas. Happy, and prosperous New Year to you! 

I need to start taking notes. Also...week 5 pick up.

This was written back in December but never got published. Sorry.

I've resorted to taking pictures of meals so I remember what we ate. The problem is my last post was on December 9th. I have pictures of two meals on my phone since then. It's December 20th.

I can't remember what I had for lunch yesterday. It was probably peanut butter and jelly. Do you want to know how I'm re-capping the last 10 days of meals?  I'm going through 10 days worth of text messages!. 

This may be more detail than you care to read, but remember...I'm writing this for my benefit. Accountability, waste nothing, blah blah blah.

Tuesday, December 10th:
The two leftover Italian sausages, sauteed candy onion.
Sweet Potato fries. If someone has a recipe for BAKED sweet potato fries that
1) are crispy
AND
2) don't stick to the pan
Please let me know!

This is the best I could do. And they weren't great.

Wednesday, gymnastics - so dinner out again. Probably the Lizard. If you're wondering why we go there a lot - the food's never bad (but never great) and it's pretty kid friendly. Unfortunately, the service is going downhill. We're experts in this field (specifically at this restaurant) seeing as we've visited weekly for the last FOREVER.

Thursday, Friday and Saturday we ate out. (Note: we do not need to eat at bw3 ever again. Nirvana pizza in bay is our new favorite.)


Sunday, December 15th.

Eggs, breakfast sausage, spinach....Quiche! "Real men don't eat quiche" according to a certain father-in-law. Ha! Men ate this quiche!
There is a certain brilliance you can achieve in a dish with store-bought crescent rolls that makes me sad and elated at the same time.
On one hand: Why can't I make this fluffy deliciousness on my own, from scratch? :(
Then: This little can of dough is incredibly fluffy and delicious and easy! :)

So, for a perfect, delicious, easy quiche:
Heat oven to 350 degrees. Lightly grease a pan (size can vary depending on your needs...ingredients listed are flexible) I used a large 11 by 13 pan, so I used a dozen eggs. If using 9 by 13 or smaller use 8 eggs.

1 can of crescent roll dough
8-12 eggs, whisked
1/2 cup milk
salt, pepper as desired
approximately 10 sausage links
1/2 pound fresh spinach
1/2 cup onion
12 slices swiss cheese
sprinkling of dried oregano

Cook the sausages until done, cool and slice thinly.

Sautee the onion in olive oil, butter or bacon grease, add spinach and a pinch of salt and cook until wilted. Allow to cool.

Combine the eggs and milk, salt and pepper if desired.

Unroll the crescent rolls and lay on the bottom of the pan, joining to close the seams.
Sprinkle the sausage pieces on top of the crescent rolls.
Spread the cooked and cooled spinach next.
Lay the slices of swiss cheese evenly on top.
Pour the egg mixture evenly on top. Sprinkle with oregano.

Place casserole on middle rack of preheated oven and bake 35-40 minutes until middle is firm and top is lightly golden. Do not over bake.

The Quiche that men eat:

The best part of this recipe is that it can be adapted to your taste. Don't like sausage or spinach? Use bacon and cheddar! Add mushrooms!



Then, we watched the Browns lose. Again.

Dinner:

Fresh Fork garlic chive pasta w/pesto (or leftover full fork sauce if you're George)

Pesto made this summer from the garden. Frozen into ice cube trays. It's a life hack. Save it.

Monday: Lizard

Tuesday: Mom's spaghetti made with her ground beef from fresh fork.

Wednesday: Danny Boys

Thursday: Ina Garten's chicken with mushrooms. Say what you want about her, the woman can cook. Nothing from fresh fork, but google it...delicious.

Week 5 pick up today, 12/19:

1 pork shoulder roast, approx 3 #

1 bag kale, 12-16 oz

2# sauerkraut, must be kept refrigerated

2# brewer's grain mix, spelt, rye, and barley berries

2# bag fingerling potatoes

1 bulb celery root

1 # carrots

1 bag stir fry mix

2# rhutabaga

8 oz goat gouda

1 candy onion

1# beets without tops

I also purchased the Clark Pope's Bloody Mary Mix, eggs and bacon.

In addition to this week's pick up, still need to use:

Pizza dough

Turtle beans

4 POUNDS OF SAUERKRAUT

ground beef