This week we got our first batch of wheat berries in quite a while — probably more than a year. Several years ago, we received wheat berries on a fairly regular basis, but many members really didn’t know what wheat berries were or how to use them, so there were always lots in the surplus basket. We try to figure out what we can make from each item we get in our share, and, over the years, we’ve pretty much succeeded. Now, we aren’t really sure what we’ll do with these wheat berries; for those who don’t know, they’re the wheat grain that is often ground into flour, and they might not even get used this week. But, in the past, we’ve made Wheat-Berry Chili, so that’s an option.
Everything this week:
- White Sweet Corn (3 ears)
- Bell peppers (2)
- Honey-Dew Melon (1)
- Cucumbers (5)
- Roasted Green Chilies (1 bag) traded for more cucumbers
- Sweet potatoes (3)
- Red potatoes (5)
- Wheat berries (1 bag)
- Eggplant (2) from the surplus basket.
Looks like we’ll be having some good meals this week.
August 28 update. Corn. We had two ears cooked in the microwave (easiest way to shuck corn), and we used the kernels from the third in a batch of rice to go along with burritos. We had one bell pepper as a topping for sandwiches, and the other went into salad. The Honey-Dew melon was so tasty, we just ate it as sides over the course of several meals. Cucumbers: we used those in several ways, as a salad with the bell pepper, on sandwiches, and sometimes just sliced as a crunchy side with a meal. Red potatoes ended up microwaved for a simple side, and one eggplant was made into eggplant sliders. The other went into a delicious savory galette (watch for that recipe).