Weekly menu

I should have entitled this post, "Trying to get back in the saddle."  Our Saturdays have been so busy that I just haven't been able to get this done the past three weekends!  Now that school is about to start back up, it should be easier for me to stay on track with menus.  :o)

So here's the produce I have, most of which is BB stuff, but our garden is really kicking into gear.  We have tons of corn, cucumbers, cherry and globe tomatoes, zucchini and onions.  Unfortunately, someone has been stealing our watermelons, but I guess that's the risk you run when you plant in a community garden.


2 heads cauliflower
4 bunches broccoli
10 large tomatoes
2 bags small tomatoes
3 bags Brussels sprouts
2 heads romaine
2 heads butter lettuce
2 HUGE leeks
2 bunches kale
6 green bell peppers
6 red bell peppers
2 heads garlic
13 onions
6 little acorn squash
2 bags new potatoes
4 butternut squash

6 Asian pears
6 plums
10 white nectarines
5 bunches bananas
4 apples
4 bags grapes
10 pluots
2 quarts strawberries
2 pints blueberries
4 pints raspberries
2 yellow melon

And here are the recipes:

Beer-battered avocado tacos
Green Thai curry (I make variations of this all the time.  This one will have broccoli and cauliflower, plus tofu)
Pasta with roasted red pepper sauce (Once again, cashew or maybe soy cream will stand in for dairy cream)
Vichyssoise (I'll be using veggie broth and cashew cream rather than chicken broth and heavy cream)