New Mexico

We’re in New Mexico again, visiting for my mother’s birthday (which has passed, but this was the weekend she wanted to celebrate).

As you can imagine, I’m not doing a lot of cooking right now. I have, however, decided that I’d like to get a jump start on menu planning for next week. This is somewhat augmented by the fact that I’d planned three meals for while Bill’s mother was in town, and then we did not eat at home. (Thankfully, I had not bought the ingredients for anything yet, so no money or food was wasted on those plans.)

Unfortunately, this planning is also hampered by not having my cookbooks with me, and not knowing what’s coming in our CSA. I have gotten a “sneak peek”, but planning around previous sneak peeks went poorly for us when we didn’t get any beets (among other planned for things).

So, since I don’t have a great deal of content in terms of recipes made to share, I figured I’d give you all a peek into next week.

Our CSA farm says we should be getting broccoli, turnips, lettuce mix, spinach, parsley, and onions. That sounds like a lot of side dishes to me!

My plan for dinners this week include stuffed shitake mushrooms with port-braised cipollini onions, mashed-potato stuffed peppers (maybe with beans & rice), and soup in a pumpkin tureen (where I cook the soup in a pumpkin). Also, leftovers.

I hope everyone is doing well, and I’m going to get back to my buddies here in New Mexico.

2 thoughts on “New Mexico

  1. I just made vegetable soup tonight with turnips, potatoes, and kale. I didn’t really have enough stock, so I caramelized onions with ketchup and added water.

    I’d be interested to hear more about the pumpkin soup. I’m hoping to make some this fall.

    • That sounds interesting! I find I’m usually enjoying kale, so-so on turnips, but not much of a friend to beets (though I’ll eat them).

      There’s actually two pumpkin soups we’re planning to try this year, one in the pumpkin tureen and one with chile. I think Bill is arguing that the soup in the pumpkin tureen is only sort of pumpkin soup, since you don’t add any pumpkin (canned or scooped out of the pumpkin).

      It should be interesting, though.

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