1. Plant something- Nope.
2. Harvest something- Nope.
3. Preserve something- Nope again. (not looking too promising so far, huh)
4. Waste not- the usual recycling, repurposing and using cloth bags at the store. V and the boys broke down LOTS of cardboard boxes that have been accumulating and took them to the recyclers. I guess along with all this comes the distribution of pumpkins. Since I know there is no way we can eat that much we've been giving them away. Now, I'm down to only three whole ones plus all the puree I froze earlier. Oh, and in putting in the new door, V was able to repurpose bits of lumber to make a new threshold and to correct the bad framing.
5. Want not- hmm, I stocked up on Zatarain's box mixes. Yeah, I know- it's in a box but we love it. I use their jambalaya as a way to use up left over bits of meat in the fridge and it is something that everyone likes and is pretty fast. But they had them 5 boxes for $5 which isn't a bad deal for them. I also got a whole bunch of pears from my parents and Mom brought me jars and rings. Hopefully I won't have to purchase any jars for quite a while.
6. Build community food systems- pumpkins again. It's a theme, isn't it! But, now there is a good chance that some of my produce will be served at a local restaurant where my nephew works. That would be SO COOL!!
7. Eat the food- last night we had some broccoli from the freezer and I made pumpkin biscuits. Ok, they were a variation of Sweet Potato biscuits. The pumpkin was a bit wetter than when I've made the recipe with mashed sweet potatoes so I ended up making drop biscuits since they were waaay too soft to knead and roll.
Here's the recipe if you're interested.
2 cups flour
1 tsp baking soda
1 1/2 tsp salt
1/4 tsp cinnamon
Cut into this 1/2 cup butter and set aside.
Combine wet ingredients and add to dry.
2 cups cooked mashed sweet potatoes (I used pumpkin puree)
1/4 cup brown sugar
1/4 cup apple cider
For sweet potatoes, the recipe says to knead and roll out to half an inch thick and cut with biscuit cutter and place in a greased pan. For the pumpkin, I greased muffin tins and dropped the mixture into them.
This made 12 muffin/biscuits.
The recipe says to bake at 400*F until brown on the edges. I baked at 350* because I already had something else in the oven. They turned out fine. In fact, they were such a hit that the there were only two left over and I think V had them for breakfast this morning. Ha! What a great way to disguise pumpkin that everyone liked! I think I'm going to be doing lots of that this winter. These were great because they aren't really sweet but they're not exactly savory either. A nice balance. I need more of that in my life.