It was a lovely cold clear morning at the USG - I am so glad to be back!
2 1/2 lbs. soup carrots
1 lb. yellow carrots
1 lb. eating carrots
2 celery roots
3 lbs. parsnips
1 lb. burdock root
3 lbs. Yukon gold potatoes
1 lb. shallots
4 lbs. onions
1 head Shaman garlic
1 head cabbage
4 lbs. "bargain" apples
2 1/2 lbs. Mutsu apples
1 lb. Macoun apples
Total spent: $42.50
Once again reconfigured for construction, the USG was short a lot of vendors, and selection was limited to the season's slim selection of hearty roots (and the odd greenhouse-grown delicacy), but I managed to get enough food to fill all three of my shopping bags and test the strength of my shoulders and arms.
As the photo above indicates, I've got a red lentil and root vegetable stew simmering on the stovetop at the moment - not really a recipe dish but here's what I've done so far:
I sauteed one onion (medium dice) in sixish tbsp olive oil and a pinch of salt until golden, added 4 cloves minced garlic and 1/2 tsp each sage and thyme, and cooked that about a minute;
then I added 2 large yellow carrots, 2 medium orange carrots, one parsnip, and two 12" burdock roots, cut very roughly into 3/4"-1" pieces, stirred well, and sauteed uncovered for a few minutes, then covered and cooked about five minutes;
at this point I added 4 cups homemade vegetable stock, 2 cups rinsed red lentils, several pinches of salt, 2 bay leaves, and a 3" piece of kombu; I brought this to a boil then turned it down to a simmer.
When my lentils have disintegrated and my vegetables are tender, I'll season to taste with salt, pepper, and lemon juice, and serve the stew with some of the whole-wheat bread I just took out of the oven.
I'm hoping the stew tastes good (I have never cooked with parsnips or burdock root at home before) and that the bread isn't underbaked. Fingers crossed!
Some of the rest of the vegetables will go into more stock (I'm down to one quart in the freezer), some into practicing one of the recipes for my group's upcoming Friday Night Dinner, and some will be featured in a week of what I'm guessing will be very similar meals.
I did buy some non-local collards and kale at the grocery, and will probably get some more Satur Farms mesclun mix at Whole Foods, my new pricey addiction. All in all, I'm feeling stocked up and looking forward to much better meals than my pantry-relying creations of last week (although I did come up with a lovely black bean soup).