That’s all it is supposed to be. But, it is filled with large flavor. And some really fun surprises.
There are the usual winter veggies and fruit. Like potatoes, apples, Swiss chard. There is an interesting cheese, a Weissa Kase, from an Amish farm.
Breadery Bread. This week we chose Montana white.
This wasn’t an egg week, but I just modified my basket to make eggs an item instead of milk. The biweekly eggs will become that luscious rich yogurt. I love the flexibility to customize what we get.
Protein this week. A sirloin steak and a couple of beautiful tuna filets.
I already made them for dinner tonight, along with some of the green beans from a few weeks back.
It was pretty simple. Pan fry the steaks with some sesame seeds and salt and pepper, in olive oil. Steam the green beans. Add a few sauces.
My favorites this week, though, are the edamame. And, the peanuts.
The Virginia raw peanuts. Ready to be roasted. I am torn between making peanut butter, saving them for making granola, and being really bad and making “Peanut-tella” aka a Smitten Kitchen recipe. Using cocoa and powdered sugar. The only other thing I need to make this is peanut oil, which I can easily find.
Who knows what I will do with the peanuts?
We also got egg noodles, and some frozen corn. Not a bad haul for the middle of winter.
Meal planning is dynamic and fun, thanks to Friends and Farms.