My Yummy Local Life

{May 11, 2013}   Yum Yum Produce Box #10

Here is box number 10! Two more weeks to go after this.


This week we got:
Bag of sprouts (know that if you come visit me I might make you leave with some sprouts)
Garlic scapes
Beets w/ tops
Garlic chives
Baby bok choy

If you ask me, I’d say that’s a pretty good haul!

We’re keeping it pretty simple this week.

The bok choy will be halved and seared with some kind of Asian sauce we will probably make up on the spot, served with tofu and rice.

Some of the chard will probably make it into calzones later this week, along with the kale we still have from last week. (And homemade cheese and hopefully home grown mushrooms!)

The rest of the veggies will become part of our side dishes. We’re going to try our hand at some chipotle copy cat this week and make pork carnitas in the slow cooker. Going to use the beef recipe as a rough guideline.

My bread of the week is flour tortillas so how they turn out will determine if we make tacos or burritos.

The leftover pork will then become BBQ spaghetti, probably with a side of greens or roasted veggies.

If you want some sprouts, come and get them. I’m becoming sprouted out!

Have a yummy local week!

{April 28, 2012}   Back to Carrboro Market, 4/28

So today is a busy day, because my husband is getting his head shaved for the St. Baldrick’s event at LoneRider Brewery.  Big deal, since in the 16 years I have known him his hair has at least been shaggy if not super long! So I didn’t want to be the reason we might be “rushed’ to get there on time, thus, the Carrboro Farmer’s Market won out this week.  I still find it to be a little overly large an overwhelming, but on the plus side I can get pretty much everything I need rather easily.  There were even a few surprises this week.

This weeks loot!

These items came from 6 different stands (and I passed up on at least another 20 more stands) so I tried to spread the love without breaking the bank.

Here’s the cost breakdown:

3 baby Bok Choy and a bunch of scallions: $5

2 pints of Shitake/oyster mushrooms (WIN!): $8

Super thick and tasty goat’s milk yogurt stuff: $5

3 beautiful tomatoes: $5

Sugar snap peas (!) and new potatoes: $5

4 pints of strawberries, a head of cauliflower and a bunch of asparagus: $17.75

Grand total this week: $45.75.

Einstein even bothered to get out of the warm bed to give his stamp of approval, so everything must be pretty good.

Einstein checking out the goods.

Well now that I have been to the market, photographed and put up the food and written a blog post, I think I’ll go wake up the shavee.  Wouldn’t want to be rushed! 😉 Have a yummy week!

{April 8, 2012}   Easter Week Menu 4/8

It’s another delicious week here:

  • Homemade Challah bread in celebration of the Resurrection and Passover
  • Strawberry everything…probably including french toast made out of afore mentioned bread, smoothies and cottage cheese snacks…
  • Vegetarian lasagna– a take on this recipe, with frozen zucchini from last season, home canned tomatoes and fresh local broccoli, asparagus, baby bok choy, basil, oregano and mozzarella cheese- this is in the oven as we speak and smelling devine!
  • Homemade pizza- second half of the dough from 2 weeks ago, with whatever veg seems delicious for the day and the fresh local mozzarella
  • Mushroom and lamb stroganoff
  • Asparagus, spinach, feta and goat cheese quiche with hash brown crust– a mash up of these two recipes, using local cheeses, asparagus, spinach, and eggs, and real potatoes.
  • Falafel with homemade pita bread
  • Leftover veggie and cheese pasta

Also, got my herbs planted up. They are right outside my front door, which hopefully means they will not become neglected and die.  They look pretty happy right now if you ask me.

basil, oregano, thyme, parsley

{April 1, 2012}   Menu for 3/31 Veggies

Here’s the plan for this weeks local fare:

  • Strawberries- in my tummy, never even made it to the refrigerator…
  • Deep dish pizza- hubby’s first successful homemade dough with asparagus, local mozzarella, and sauce made from tomatoes we put up last fall
  • Asparagus and Quinoa Salad– one of our springtime “go to” meals, do this, you will thank me later.
  • South American Meal- using more leftover refried pinto beans, and probably some lettuce materials
  • Lettuce cups from bib lettuce with tempeh, quinoa, local feta and veggie deliciousness
  • Pad thai take two- using bok choy this time- last week we used kale- both are a good idea I’m sure
  • White wine and asparagus pasta

Now that berries are coming back into season, there will also be many more smoothies since last years frozen berries will not seem as precious.  Try hiding some greens and oatmeal in your smoothies for extra nutrients 🙂

Have a yummy week!

et cetera