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Corona Virus Cooking


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Our last meal from someone other than me was this...     pizza from Scarr's.  Their pizza has actually gotten better, in my opinion, as they've worked the crust to near perfection for this style

Why make scallion pancakes when you can make ramp pancakes?

I finally made really good fries at home. so exciting.

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15 minutes ago, mitchells said:

why don't i do that with mushroom stems?

I collect all of my mushroom stems and freeze them. When they reach an adequate amount I throw them in a pot of water with a couple of thyme sprigs to make mushroom stock. It's great for building flavor.

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I keep mushroom stems, onion and carrot peels, and celery ends in a bag in the freezer. Now I'm also hoarding lemon and orange peels, for my new and improved home cocktail program.

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1 hour ago, small h said:

I keep mushroom stems, onion and carrot peels, and celery ends in a bag in the freezer. Now I'm also hoarding lemon and orange peels, for my new and improved home cocktail program.

My husband has been doing that with lemon peels, only he uses them for his tea.

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It's just sort of ironic that, with our facing a possible breakdown of food supply chains, I've overbought to the extent that my refrigerator and freezer are both literally at the point of breaking.

This CAN'T be the way to deal with this situation.

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1940054145_Delivery05-01.jpeg.8b1f2f2e6318d1b7945e3dc884d7fd62.jpeg

I got a nice delivery yesterday (Fellow Farmer). Hard to see, but 2 heads of lettuce, clamshell of fancy greens, tons of fancy kale, spinach I sautéed for dinner last night, rainbow Swiss chard, giant spring alliums, lots of lovely small potatoes, 1 dreaded rutabaga (but no turnips, yay!), 5 big apples, storage radishes and fresh breakfast radishes, couple pounds of carrots. Easily a week's worth for $50. 

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