Cheatin’ With Salad/Inventory Update

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February 23, 2010 at 9:27 am

Rob Gardner

One of the easiest ways the Local Family gets around its local eating requirements is to eat out.  Of course, when we eat out, we prefer eating at places like Carnivale and Mado that source their foods about the same way we source our foods.  We cannot always eat that way.  Sometimes we want to eat at one of our favorite ethnic restaurants, like the Jamaican place around the corner from us.  Other times we are celebrating a Bar Mitzvah with friends at Maggiano’s.  We do have some limits though, and we easily passed up the platters of asparagus at Maggiano’s.  On the other hand, I took three helpings of salad.  I probably ate more salad than anyone else at the party.  Man did I enjoy that salad.

Not that long ago, I was having lunch with Local Beet co-founder Morowitz.  He was saying how spoiled he was from local foods, so spoiled that even supermarket salads tasted awful.  And about that time, I had a similar experience of eating some Costco lettuces that tasted like styrofoam.  Shipped in salad can be bad.  Still, what’s the saying, a little dressing never hurt anyone and a bit more dressing covers a lot of sins.  I’ve said before, my appreciation for salads is probably more an appreciation for salad dressings.  I’ll take some non-local salad thank your very much.

I guess I wanted Maggiano’s salad too because we just have not had any green salads in the Bungalow in ages.  Not since an Irv and Shelly order early in 2010.  It’s been a few things keep salad away.  We have not had much chance to winter market.  Last Saturday’s bar mitzvah was the last in a string of about six.  If not that, it seems we are at the food pantry.  Or if we are at a winter market, it has not been one with locally grown lettuces.  The last three winters of eating local, we have found many bags of hoop house greens to use.  Not yet this winter. 

On a non-salad related note, I asked my daughter the other day if she actually ate the many daikons I’ve been giving her.  “They give me a nice tingle in my throat when I burp,” she replied in a way that I knew she actually eats the veg.  Besides daikon, we’ve used some more of our potatoes in Shepard’s pie and baked, as a vehicle for leftover sloppy joes.  We seem to have a never ending pile of cooked cabbage done up with ginger and dried cranberries.  We also found a bag of brussels sprouts we forgot about that looks still edible.  The updated inventory is below.
 

Basement Storage

  • Winter Squash – acorn, carnival (2), spaghetti, pie pumpkin, butternut (2), blue triamble (2), Australian butter, galeux d eysines, big ass orange – Update: the big ass orange squash actually in the dining room was getting a little soft, so it was pureed and froze for future use.  Used a spaghetti squash that dates back to 2008 for a casserole but have a 2008 spaghetti squash left
  • Red onions – 25 lb bag, untouched + 3 or so loose  – Update: Used several more sprouted onions from the bag
  • White onions – 6 or so, about 1 lb
  • Canned tomatoes – whole, sauce, puree
  • Spiced peaches
  • Peach chutney
  • Dried mushrooms
  • Misc. pickles, jams, jellies, relishes
  • Dried beans
  • Local oats

Basement Fridge

  • Cauliflower
  • Leeks (5)
  • Daikon (2) – Update: now upstairs for easy lunch use
  • Red cabbage (3) – one very tired
  • Kohlrabi (5) - 1 very large, 4 small
  • Cranberries – 4 1 lb packages
  • Turnips (15) – assorted
  • Carrots (30) – assorted – Update: used some in lunches, some in shepard’s pie
  • Beauty heart radishes

Basement Freezer

  • Frozen fruits – blueberries, grapes, cherries, peaches
  • Frozen veg – peas, corn, greens, pureed squash, tomato puree, dried tomato
  • Local meat – Update: used two, two pound packages of ground beef for shepard’s pie, sloppy joes

Kitchen Fridge

  • Leek
  • Jalepenos (6) -
  • Daikon (2)
  • Parsley root (2)
  • Turnip
  • Homemade quince-apple membrillo
  • Local eggs
  • Carrots
  • Slagel ham – Update: Making much use, in spaghetti squash casserole, with cheese grits and local fried egg, strata, lunches
  • Assorted cheeses
  • Smoked trout
  • Brussels sprouts

 

Kitchen

  • Garlic (5)
  • Black walnuts
  • Dried fruits – strawberries, apricots, peaches

 

Root Cellar in the Sky

  • Apples – 25 lbs – Including Northern spy, red delicious, yellow delicious, winesap, honeycrisp, mutsu, gala, granny smith - Update: Still eating some, throwing rotten ones away
  • Potatoes – 40 lbs – 20 lbs or russet or related, 5 lbs yukon gold, fingerlings, all-blue — no reds oddly enough – Update: used russets for baking, yukon gold for shepard’s pie
  • Sweet potatoes – 1 lb
  • Rutabaga (7) – Update: Used one for shepard’s pie
  • Turnips (15)
  • Beets (10) -
  • Carrots – 5 lbs
  • Chestnuts – 1 lb
  • Sunchokes - 8 lbs -
  • 25 lb of local corn meal
  • 5 lb local buckwheat
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