Time to get Creative.

These days we still have lots to eat. We are currently enjoying lots of potatoes, onions, garlic, carrots, rutabagas, brussel sprouts, broccoli, kale, swiss chard, squashes, parsnips,  green onions, mache, frozen beans, fermented beans, canned beets, green relish, leeks, frozen tomatoes and tomato sauce, spinach, bok choy, thyme, parsley, cilantro and arugula. During the summer months, making dinner is exceptionally easy. Mostly we eat what needs to be harvested, simply prepared, (since fresh veggies taste amazing!), with our protein source. Into the fall and winter months we still have lots to eat, even more so in the early fall around harvest time, and prepare lots of soups, stews, roast dinners and other hearty warm dishes. Instead of eating the same thing over and over, this can be a good time to get creative with what you have. When our ancestors used to grow most of their own food, this could present a problem. I have read about families sustaining themselves on potatoes and other root vegetables for the entire winter. Having a cold frame instantly increases the variety of food you can harvest during the winter months.  While still using only garden vegetables, it's a good time to mix it up and play around with recipes and combinations, in an attempt to prevent boredom.  I made this yesterday for my lunch. 

Spicy Thai Noodles

Cook one package of noodles according to package directions. 

(I used 100% buckwheat, soba noodles, you also could use rice noodles, brown rice noodles or kamut if gluten is tolerated. )

In a small saucepan, warm about 1/4 cup of sesame oil on medium-low heat. Add as much red chili pepper flakes as desired, I do not like things over spicy so my version is fairly mild, adding only about 5 pepper flakes.Remove from heat and  either strain the pepper flakes or leave them in the oil. Whisk in 1 tbsp organic peant butter, 1-2 tsps each of fish sauce, soya sauce, rice wine vinegar and season with fresh ginger and garlic if desired. 

Grate several carrots over the prepared noodles and add several slices of green onion. Pour the prepared sauce over the noodles and vegetables, tossing to coat. 

Garnish with cilantro and serve either warm or cold. Makes a great salad to take to work the following day. I ate this plain at lunch time and added leftover chicken pieces in the evening. Could be served over a bed of greens, sprouts or cilantro. Also, you could add extra vegetables like bok choy or broccoli.  

*Edited to Include: You're going to need to add a tsp. or two of honey to the sauce for the noodles to make this a Thai dish. I'm sure you all are quite savvy in the kitchen and realized this, I just had to confirm. Palm sugar or raw sugar would also work here for balancing flavors.