All in a day's work

Well, it appears that all-day Sunday cook-a-thons are going to be the only way to deal with all the produce until CSA season is over.  It was nice to have all the things I made last Sunday to eat throughout the week.  I'm sure I'll be glad for this Sunday's food, too.

So, first, I chopped and washed a bunch of salad greens so that I can easily pack a salad for lunch every day.

This gorgeous red cabbage came out of my garden this morning.

I shredded the cabbage in my Cuisinart, and it was positively purple.  Can't wait to toss some of this on my salad.

I also chopped up celery, jicama, peppers, radishes, and green onions to toss into my salads.

I had bought supplies to make lasagna with brown rice noodles, so I thought I'd carmelize the beautiful eggplant and one of the onions from the CSA to add to the lasagna.

The lasagna turned out quite delicious, if I do say so myself.

This is going to be a high-cal week! Lol!

I used up all the pasta sauce for the lasagna, and wanted something to put over the spaghetti squash that I baked in the oven, so I used some lemon balm from my garden, leeks and garlic from the CSA and peppers.

I added some chopped tomatoes from my garden, and made it all into a ragout.

The ragout over the squash was yummy!

I used the rest of the CSA garlic, CSA potatoes, & CSA green beans to make this scrumptious mix.

I chopped up a bunch of mixed kinds of peppers to ferment.

Mashed sweet potatoes!  I mixed in some butter, cinnamon, nutmeg, molasses, & maple syrup.  It's like a dessert.

Everything ready in the crockpot for overnight oatmeal- oats, raisins, cinnamon, allspice, fresh grated ginger, and some of the apples from the CSA share.  Breakfast should be good.

The times, they are a-changin' . . .

So, we're not homeschooling this year, as I've had to go back to work outside the house for now.  The kids are in public school, and making the adjustment far better than I am.

The blog will just be about food for a while, until we can hopefully resume our homeschooling adventure.

I've been too busy and depressed to get my vegetable pictures taken every Saturday.  The CSA shares have been delicious and colorful.  I've enjoyed eating them and making dishes with them.

Today, I did a little bit of cooking to get me through the work week, so I decided to share.  I kind of felt  like warm casserole-y foods on this first day of fall.

I made a variation of my brown rice spaghetti, grass fed ground beef, onion, spinach, tomatoes dish.

Sautéeing up some corn and green onions to make some more quinoa salad with honey lemon garlic vinaigrette.

Made a sauce of veggie broth with a little cornstarch to thicken it up, then added brown rice, chicken, & peas.

My sister bought me a gluten free crust, so I filled it with a bacon/cheddar quiche.  Can't wait to eat this puppy for brekkie tomorrow.