Wow, our last box for the season from Two Small Farms contained Peanuts. As in, raw in the bag. I have no idea what to do with them, but I look forward to experimenting. I think I am a roasted peanut type of person, rather than boiled, so if I can get it together, I will whip up a snack for later next week.
Also in our box, we found Fennel, Escarole, Italian Parsley, Collard Greens, Chantenay Carrots, Red Radishes, Turnips, Salad Mix, and Potatoes. Many of these items I will incorporate into Thanksgiving dinner next week, but I do need to come up with something for Monday and Tuesday nights. I think I will tuck the Collard Greens away for New Year’s – I will blanch and freeze, then use one of my smoked ham hocks to prepare collard greens like my friend Marie suggests.
Here is my menu plan for the week of November 22:
Sunday: Grilled lamb chops, salad, sauteed turnips and radishes, couscous
Monday: White Bean and Escarole Soup, bread
Wednesday: Pre-Thanksgiving Crab Feed – my contribution is picking up the crab and a dessert. I think I will go with a plum jam tart.
Thursday: THANKSGIVING! – my contribution is 4 pies (pumpkin, pecan, mincemeat and apple/cranberry), a cocktail (Clementhyme from the Foodbuzz conference), appetizers (pepper jelly with cream cheese, hot artichoke dip, maybe shrimps with cocktail sauce) and a side veggie
Friday: Lentil Soup with Italian Sausage and Escarole, bread
Saturday: Take out?
Sunday: Thanksgiving #2 – Marin Sun Farms turkey, mashed potatoes, stuffing with fennel and pears (or apples), sweet potatoes, green veggie of some sort.
Are you planning on cooking dinner this week, before Thanksgiving? Sometimes I feel like I should punt and have us eat out Monday and Tuesday, because of all the cooking we will do. What do you do?