This week’s delivery:
- cabbage
- haricort vert
- purple haze carrots
- garlic
- brussels sprouts
- spinach
- stayman winesap apples
- honey crisp apples
- challah bread
This week I think the beau and I will be baking/roasting a ton; the fennel from last week, some potatoes from my parents’ garden, the carrots and also the brussels sprouts. And now that the weather is cooler, we don’t mind one bit (keeps the apartment warm while keeping the thermostat low). After attending the garlic festival in Connecticut this past weekend and tasting a ton of garlic, I’m hoping that the slight red color in this week’s garlic means that it will have more of a kick compared to the typical white varieties. I am no pro but I’ve got my fingers crossed.
My mom is going to pass along my grandmother’s apple pie recipe so that I can have a try at baking. Me and baking don’t really go together but the beau loves his sweets and this is the least I could do for the guy who washes all my dishes. We’ve both been eating at least an apple a day for the past two weeks and aren’t sick of this wonderful season yet! Have you ever tried fresh cut apples dipped in a little cookie butter? Well, you must!
This will be my first tasting of challah bread and the beau immediately told me he was making french toast. Sunday morning, here we come!
Another great week of fresh veggies delivered *almost to my doorstep. Can’t get any luckier than that.
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