My family and I signed up for a half-share in a local CSA (Community Supported Agriculture) Farm this summer. Today was our first pickup of fresh vegetables (all organically grown). I’m totally blown away by the beauty of this food.
I wasn’t able to spend a lot of time at the farm today because it was after work, and I had to get home to the family, but my initial impression is that this place is going to be awesome for us this year.
First, Farmer Erin totally has it together with her technology. Her website is really good (http://www.mudcreekfarm.com/). She sends out email updates, does most of her transactions online, the welcome newsletter was well-done, and she’s doing social media.
Impressed. (Computer geeks appreciate all those things very much)
And she’s super nice, friendly and completely welcoming.
OK, so above all, the food looks and tastes wonderful. I seriously wanted to cry when I saw it all at the farm. Erin and her team have a great setup, you walk in, they clearly show you what you get each week, and you go through the ‘line’ – and pick up your food. Super easy. You can go out back to the pick-your-own section of the farm to pick the ‘extras’. We’ll bring the kids next time for that!
THIS WEEK’S SHARE INCLUDES:
Kale & Collards
We grilled some chicken and I made a bok choi stir fry that was delicious. I used the recipe here: http://allrecipes.com/recipe/spicy-bok-choy-in-garlic-sauce/ – I used fish sauce instead of oyster sauce because that’s what I had on hand. I added some of the garlic scapes for extra flavor.
We’ll make some salads for tomorrow and I’ll figure out the spinach and cooking greens tomorrow and this weekend.
Ok, so you opened that bottle of wine, only to realize you hate it. This is what happened to me the other night. I love wine, but if it doesn’t taste good, why bother? I was cutting up a whole bunch of fruit this afternoon for fruit salad, and thought “hmm, why don’t I try to make that bottle of crappy wine into sangria?”. Here’s what I did:
3/4 bottle of wine – mine was red, but you can use whatever you’d like
juice of one lime
1/4 C. sugar
various fruits, chopped. What ended up in in mine were mango, pineapple, strawberries, cantaloupe
Pour the wine into a pitcher, preferably one with a lid. Add the sugar and lime juice and stir til sugar is dissolved. Add in approximately two cups of the fruit.
Put the lid on and refrigerate for at least 4 hours.
Serve over ice.
Mine turned out delicious.
Note: I got this idea from a recipe from Lynn Rosetto-Casper of the splendid table http://splendidtable.publicradio.org/ – who, by the way, rocks.
A perfect way to celebrate Cinco de Mayo, in my opinion! If you try it, let me know how yours is!
I made a great gf dinner tonight and everyone loved it! I used this recipe as a guide:
Gluten Free Cornbread
I used 1/4 c. of brown sugar instead of maple syrup because I’m a northerner, and we do love our conrbread sweet! I did the ‘savory’ dinner version and layered a can of milk ro-tel tomatoes, one can of drained black beans, and a leftover chopped up turkey burger from lunch today. I baked it up and served it with a bit of sour cream. The picky two year old gobbled it up.
My mother passed away in 2002, and I miss her every day. She left a legacy of love, support and undying service to others. Her Christmas cookies were the best, too. Here’s her recipe. Chill the dough before rolling out for best results. Frosted or not, they are delicious.
Starting at the top, mix 2 ingredients at a time into the dough using a stand mixer with a paddle. I think that works the best.
Jeanne’s Christmas Cookies Recipe