First, a Happy New Year and Shana Tova to everyone celebrating the Jewish New Year. Rosh Hashanah is one of my most favorite holidays because the foods you eat are all symbolic and are all delicious! You can check out a list of traditional Sephardic foods here and the family Leek omlette recipe here.
This week, we received onions, hot peppers, banana peppers, tomatoes, potatoes, green peppers, oregano, beets, yellow beans, kale, and carrots. So, here’s the plan…
The tomatoes from this week and last week, I need to find time to make into tomato sauce.
The hot peppers and banana peppers, well, I’m afraid to say I’m not much one for spice so usually my fiance just cuts those up when he wants a little more of a kick to whatever we’ve cooked.
Thank goodness we got onions because I think the CSA onions and garlic are MUCH better than what we get at the supermarket.
The oregano will be dried (so many dried spices! I need to use more spices to I have containers to put the newly dried spices in!
Recently, we have just been sauteing the yellow beans with some olive oil, coriander and sometimes a bit of fresh ginger and they have been delicious! Kale will also just be sauteed with onions and garlic.
The beets I brought home for Rosh Hashanah and they’ll be boiled up as a side.
The potatoes, carrots, and green peppers I honestly don’t have a plan for yet but usually you can through carrots and green peppers into anything and potatoes last long enough for me to ponder what to do with them.