For me, the official marker of winter is when we put our storm windows in.
Our house, built in the 1930s, has beautiful, large, wood windows in every room. The windows are the highlight of the house, but of course, as is to be expected from windows that are almost 90 years old, they’re drafty, creaky, and full of inefficiency. We finally made the storm window switch this weekend.
We bought this house with absolutely no idea what goes into maintaining a home built in the 30s, one where mostly everything is original minus the kitchen. Jason spends most of his free time on a project here or there, and I usually help where I can, but mainly I’m in charge of the cosmetic details. The house has character—that’s for sure—and living here certainly builds character too.
We’re in process of planning a renovation project for our front hall—one that is mainly cosmetic but will also fix some of the problems that have developed over the years, plus update some of the parts that are just not up to modern code. We joked for about 30 seconds that we should do this project ourselves and then immediately found someone to work with, because let’s not kid ourselves, we have no idea what we’re doing.
While I’ve been pulling together all the tile and fixtures for that (with the help of Krizia from Oak + Olive), I’ve had a bit less time to plan what’s for dinner. I finally got a chance today to sit down and go through the giant CSA basket we got this week. Here’s what I’m drooling over this week:
Spinach
- Sausage, Spinach, and White Bean Stew
- Curried Sweet Potato Soup
- Acorn Squash and Blue Cheese Pasta with Spinach
Kale
- Wild Rice with Kale, Sun Dried Tomatoes, and Gruyere
- Massaged Kale Salad with Blood Orange and Pomegranate
- Kohlrabi and Kale Gnocchi
Brussels Sprouts
- Sriracha and Honey Glazed Pork Chops with Brussels Sprouts
- Farro, Brussels Sprout, and Potato Bake
- Creamy Gouda Veggies with Breadcrumbs | The Leek and the Carrot
Celeriac
- Sub for celery in Potato, Leek, and Fennel Soup
- Sub for celery in Orzo Pilaf with Italian Sausage
- Sub for celery in Chicken and Wild Rice Soup
Kolhrabi
- Kohlrabi and Kale Gnocchi
- Kohlrabi, Apple, and Walnut Slaw Salad
- Spicy Thai Kohlrabi Salad | Wisconsin From Scratch
Cabbage
- Russian Salmon Pie
- Indian Stir Fried Cabbage and Shrimp
- Cabbage and Potato Gratin | NY Times Cooking
Sweet Potatoes
- Curried Sweet Potato Soup
- Sweet Potatoes Stuffed with Kale and Beans
- Sweet Potato Soup with Za’atar Oil and Feta
Russet Potatoes
- Make America Gratin Again
- Potato, Leek, and Fennel Soup
- Cabbage and Potato Gratin | NY Times Cooking
Acorn Squash
- Acorn Squash and Blue Cheese Pasta with Spinach
- Warm Farro and Mustard Green Salad with Maple-Roasted Acorn Squash | Food52
- Acorn Squash Bowls with Pears, Pecans, and Vanilla Bean Cream | Edible Perspective
Butternut Squash
- Hasselback Butternut Squash with Cinnamon Butter | The Gourmet RD
- Baked Penne with Butternut Squash-Sage Sauce | Alexandra Cooks
- Butternut Squash Stuffed Shells with Cream Sauce | Naturally Ella
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