In search of healthy and fun meals to feed my family, with an eye toward sustainable living.
Here you'll find recipes & ramblings about keeping my family fed with what's available in Alaska between local produce, a little bit of wild harvest, and the modern grocery store.
Monday, October 11, 2010
Menu for Oktoberfest
This week we celebrate our annual Oktoberfest (2 Birthdays and the return of the prodigal daughter) -- so it's time to give some thoughts to the menu.
Beer (we don't mess around -- we get a small keg for this occasion!) Bratwurst (variety: from Knockwurst to spicy Cajun) Sauerkraut and Rotkohl (red cabbage) Mustard selection Potato salad (german, so no mayo!) green salad(s) raw salads from grated carrots, celery root, beets coleslaw salmon-burgers Soups: lentils, squash (curried) Dessert: Apple crisp w/ homemade icecream
This week, our CSA box promises to contain From local harvest: carrots, new potatoes (farmer’s choice), cabbage From Outside: Honeycrisp apples, d’anjou pears, green leaf lettuce, garlic, sunburst squash, Rainbow chard Possibilities: Alaskan Brussels Sprouts | Alaskan beets |Alaskan broccoli | Alaskan celery root |Alaskan turnips
This week's family menu Meatless Monday: Bubble & Squeak Tues: eating out after lessons Vegan Wed: vegetable curry in coconut-ginger sauce, quinoa Thurs: spaghetti & meatballs, salad (B-day girl sleep-over, so they got to vote) Fri morning: Biscuits and Gravy (B-day girl's special request!) Fri: flanks and greens over rice Sat: OKTOBERFEST Sun: Brussels sprouts gratin, turnips with bacon, purple mashed potatoes, leftover salads
Borealkitchen is a blog by an amateur-- I simply enjoy cooking a variety of foods. I was inspired after we started getting a weekly CSA box last winter, which forced me to plan ahead more. This blog is my way of organizing menus and recipes, sharing my family's experiences, plus reflect on food-related issues. I also grow a garden, shop at Farmer's Markets as much as I can, and there's even a little bit of wild harvest as well... Philosophy: Good food, wholesome, mostly. My approach is more product-based than recipe-driven. By this I mean that I try to find something to do with what's in season: this week it might be an abundance of beets, cabbage or collard greens -- then I start searching for meals to incorporate them... I think of recipes as "starting points": when I start cooking, I just start improvising...
My RECIPES are rarely precise: I often just list ingredients ("Bah-humbug" to measuring, except for baking!). If I list recipes from a cookbook, I give the source and variations I've made. If a recipe came from a website, then you'll need to follow the link to the source for the "nitty-gritty" details of that recipe.
Feel free to comment or ask questions. Thanks for visiting!
I call Alaska home, but am originally from Germany. I'm incredibly lucky to have a job as a naturalist, teaching and hiking the great outdoors. My family:
The Prof (my husband);
Eldest (flown the coop);
Wolfman (teenage son);
Liesl (youngest pixie).