Saturday, October 4, 2014
Our menus are changing
I was raised to, and continue to eat seasonally, for a variety of reasons. I support local farmers, preferably organic; food is fresher and therefor healthier for my family.
For vegetables: Russet, white, blue, red potatoes; yellow and red onions, Butternut and Acorn squash, celery, green and red cabbages, mixed organic baby salad greens, Romaine, Iceberg, Canandian carrots, arugula, tomatoes, herbs, scallions, French radishes.
We're in very good shape, just into the new month. Recent shopping trips have greatly replenished our pantry, refrigerator, and deep freezer.