- less than 1/4 cup each of purple barley, rye berries, black rice, and buckwheat. Cooked these up separately in a regular pan (not pressure cooker), starting with the barley, then adding the rye berries and black rice, then the buckwheat (in reverse order of cooking time). I added cinnamon of course.
- collards from the freezer. we still have last summer's batches. they still taste okay. one more is left in the freezer. then we'll just wait for the garden to produce again.
- 2 onions
- 3 different kinds of mushrooms
- chives from the garden
- canned tomatoes (1 16 oz) from the garden
- 3 broccoli heads
- a head of cauliflower
That made 12 servings, defined as the bowl size I freeze them in. I hope they freeze and thaw okay. I left out a few for the first few days of the week. maybe they will last through next week too. I think this was about twice as much as I want or need to make at once so next time I will buy less veggies and it won't be such a production and I'll have one week's worth.