I’ll give you a clue about what’s cooking around here….But first, this: I was just reading about October Unprocessed, a project that has inspired literally thousands of people to take a pledge to eat only unprocessed foods during the month of October. I’d say I’m an avid home cook, but reading about this made me reflect on what it would mean for our family to take that pledge. No Os cereal for the baby. No granola bars for the kids on the go. No MSG-laced almonds at happy hour. (I don’t know if they really have MSG. But probably.) It would be kind of a big deal. Have any of you taken the pledge? Do you think you could?
And hey, what’s cooking in your kitchen this week? Please feel free to leave your seasonal favorites and links in the comments! Here’s the weekly glimpse into my kitchen.
In the Kitchen
Menu 1: Tune in to the Virtual Vegan Potluck on November 1 for a rich and creamy (vegan) roasted celery soup. We had it with homemade beer bread and cabbage and apple salad.Menu 2: J grilled sardines for maybe our favorite sandwich of all time: crusty bread, swipe of mayo, generous smear of dijon mustard, crunchy lettuce, grilled sardines. Try it. We had them with a cooked-greens salad and a beet-and-orange salad. (There I go again with the many-salads thing. So decadent!)
Menu 3: We made a tomatillo pizza with cilantro pesto (recipe soon!) and had it with a roasted carrot and avocado salad.Preserving
Today I canned 26 pints of applesauce (which meant four loads in the canner; maybe I’ll do quarts next year) and started a gallon of sauerkraut. Someone remind me to check it in a few weeks, please!I also dried the leaves from a bunch of celery and made a kind-of-amazing homemade celery salt. So far it’s gone on soup and buttered bread, and I can’t wait to sprinkle it on deviled eggs. What else should I do with it?
On My Plate
How many apples are in a bushel? I think I’ve still got at least that many in the basement. What are your favorite or most unique things to do with apples?
Thanks for Cooking with Emmy Cooks!
Blue Kale Road made chickpeas from scratch and used the broth in a gorgeous-looking Kale and Polenta Stew. I can’t wait to try it. (I also want to make most of the other recipes on that site, and I’ve loved the ones I’ve tried. Check it out.)
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