What To Do With Ten Pounds of Tomatoes: Make Super Awesome Ketchup

We get the bulk of our produce from a local organic farm through a CSA (Community Supported Agriculture) program. Once a week, we go to the farm and pick up our share of veggies, fruits, and berries. We get different things each week, depending on what's in season and what's available. I love it. We've gotten things we never would've tried otherwise, and before we started this diet, the desire to eat things before they were wasted got us to eat more vegetables.

This week, I was picking out tomatoes and one of the workers explained that the pretty red tomatoes were the ones available for CSA members, not the less-pretty heirloom tomatoes. She said the heirlooms were being boxed up to be sold for making sauce. They were the blemished, the scarred, the rejects. They were $15 for 10 pounds.

Lemon(less) Herb Chicken

I've been making lemon herb chicken thighs in the crock pot every few weeks. I do a big batch and freeze the extra. They reheat in the oven really, really well. I thought they might get dry, but they don't. I planned on making a bunch tonight, because I'll be out of town for about a week and I know James likes them and will eat them while I'm gone. The only issue was, I forgot to get a lemon when I went grocery shopping. I tweaked a few things, and you know what? They are super yummy anyway. And of course, they are SCD legal. So I thought I'd share.

Finding SCD Recipes

I've been thinking about starting to do the whole "meal planning" thing. As opposed to what I normally do, which is take out whatever meat I think will thaw fastest and throw together some veggies. Clearly, I need some planning. I need some kind of routine, so I will remember to pull meat out of the freezer well before I'm wanting to cook it. Also, some of our veggies from the CSA have died in the fridge, and that's just not acceptable to me. The whole point is to eat local, fresh, in-season produce.