My Yummy Local Life











{August 15, 2013}   Yum Yum Produce Box #17

Cannot believe that this is box five out of our eight week cycle! It feels like it just started. Here’s what we got in our box this week:

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1 bag of sunflower sprouts
1 bunch kale
1 bunch chard
1 eggplant
2 sweet onions
2 bulbs of garlic
2 lemon cucumbers
4 cucumbers
Many cherry tomatoes

We plan on using the eggplant ad some tomatoes for a ratatouille type pasta. I getting fresh milk on Monday so I will make some cheese and we will have fresh pizza. Also planning a stir fry to try to use up some sprouts. Got to use some greens for something. Hubby things maybe in some Mac and cheese. That will only make a dent (as we forgot to put the greens in the frittata we planned to use them in last week).

I will have you notice that there was no (sweet) fruit in my box, but never fear:

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(Ugly, sweet) nectarines that I picked thanks to Lindsey…and also a few bunches of grapes. So thankfully I am set on fruit again for a little while. It would be awesome if my freezer was fixed and I could freeze it in bigger batches.

Check out the other CSA blogs this week at In Her Chucks.

Have a yummy week!



{August 10, 2013}   Yum Yum Produce Box # 16

It was another great haul from our CSA box this week:

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1 bunch of arugula
1 bunch of chard
1 bunch kale
1 bag sprouts
3 crook neck squashes
3 peaches
3 apples
4 red onions
LOTS of cherry tomatoes

Yay fresh fruit!!! Oh and speaking of fresh fruit, my husband gleaned a peach tree out at the farm he works at this week and came home my hero:

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My original plan (in addition to the peach crisp that I made), was to freeze most of these peaches, but our freezer is on the fritz and the land lord is ordering a part, so we also made some peach jam:

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I think we will also be able to make some peach pocket pies to put in he freezer. Fresh fruit for the win!

The menu for the week…was invented by the hubby- so I don’t really know what it involves, but I do know we are making this squash frittata (again) because it’s an excellent way to use up a bunch of squash.
Right now I am supervising the boys making a batch of pickled vegetables from our friends garden.

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I am retired from making pickles because I think they never get eaten, but I am supervising to make sure they don’t give themselves botchalism 🙂

Have a yummy week. And check out the rest of the lovely summer boxes over at In Her Chucks link up.



{August 4, 2013}   Yum yum produce box #15

In the book Animal Vegetable Miracle, the younger daughter puts “fresh fruit?” on the farmers market shopping list. That is me too. Any and all fruit and I am excited. So imagine my happy face when I saw this week’s box contents:

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4 large freestone peaches!!
3 apples!!
2 plums!!
2 red onions
2 crookneck squash
1 zucchini squash
1 bag basil
1 yellow onion
1 bag of sunflower sprouts
1 bunch of rainbow chard
1 bunch of kale

We’ve got a frittata on the menu to use some of the squash. We made this delicious pizza with one of the red onions. There are some salads in our future as well as some pesto pasta to use up some of the greens. But as for the fruit, I just want it in my belly. No other plans are necessary.



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

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

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This week we got:
Bag of sprouts (know that if you come visit me I might make you leave with some sprouts)
Rutabaga
Garlic scapes
Chard
Radishes
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 19, 2013}   Yum yum produce box # 7

Well I made it through my first 6 week cycle of CSA boxes. And now here I am at the beginning of another cycle. This week we got another lovely box of veggies:

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This weeks box has:
Napolitos (prickly pear pad)- these grow like weeds in AZ so it’d be awesome if I like it.
1 bag of sprouts
1 large bunch of carrots
1 bunch of Swiss chard
1 bunch of rutabaga
1 bunch of Russian red kale
2 extra large fennel bulbs

So my ingredient of the week is fennel. There is SO much of it and the flavor goes such a long way. My thought is that it will get to go in a little bit of everything. A few of my ideas are fennel pork potstickers, Caramelized fennel & onion pizza, and mussels in a fennel wine broth. I am hopeful that these three will use most of the fennel.

The newsletter that came with my box says that the cactus pads are often grilled and then added to eggs or as a tortilla filling. So I’m thinking we’ll go with that for a first attempt.

I still have a lot of canned pumpkin left and this kale and pumpkin lasagna looks like it will be pretty tasty. We’re bringing dinner to a friend this week too so we can split the batch of lasagna. I usually exchange cottage cheese for the ricotta cheese- I think the texture is a little better and it adds some extra protein.

At this point I am hiding carrots in anything and everything, so not making any special plans for those.

The rutabaga is just gonna hang for a while. It will last longer than everything else so it’s going to hang out with the turnip from last week until I hear of a great idea for these root veggies. Any particular ways you love to have rutabaga or turnips?

Also, the sauerkraut we made last week is ready to consume and we are nearly done with the latest batch of corned beef. The bread of the week this week will be marbled rye. Add those up and we’ll be having a Ruben night.

I venture into the raw milk world this week and sure enough it did not bother my tummy like regular pasteurized milk does. The only problem is that we can only buy it by the gallon at the store. Not wanting it to go bad, I used some of it and made farmers cheese.

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This was my very first time making cheese. Having gotten past the hurdle of doing it once, I’m ready to get a kit and start making a variety of cheeses. (Maybe the next Reuben day will involve homemade Swiss cheese too!)

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As always, you can check out some more CSA boxes at In Her Chucks’ link party.

Have a yummy local week!



{March 15, 2013}   Yum Yum Produce Box #2

Well here I am again, just picked up my second Yum Yum Produce veggie box.  There are a few more things I am unfamiliar with this week, so let the challenge begin.
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This weeks box contains:

1 bunch of carrots

1 bunch of brocolini

1 bunch of turnips

1 bunch of radishes

“Quelites” aka lamb’s quarters aka wild spinach

1 bag sunflower seed sprouts

1 bunch collard greens

1 bunch Swiss Chard

WOW! Where should I start?  So there are a few things here that I am not sure if I like (or have ever had).  Turnips and Radishes I maybe had as a kid, but I definitely do not have any fond memories at all of them.  I remember raw radishes on salads and always picking around them.  Turnips I may have never had in my life.  I’ve also never had quelites.

Last week we had our collard greens sautéed as a side dish with rice and “tortured” (read: SPICY) sole filets.  I concluded that I don’t really like collard greens in their cooked state.  If we can find some frozen fruit on sale, I’m thinking I might try them this week in this green smoothie, but if not we might try some collard wraps. My thought here is to hide them with foods I know I like and maybe trick myself.  My hubby also made a “collard wrap” this week with a collard leaf, cheese and hot sauce in a tortilla; I’m going to try them this way next time he makes them as well.

This stir fry recipe looks really good and includes two things from my box: radishes and quelites. Might throw some of those sprouts on top of it too. I know for sure I’ve never had radishes cooked (and neither had my hubby), so I’m interested to see how they are in this.  If radishes turn out to be a not-favorite, we can always make them into cinnamon sugar radish chips 🙂 Everything is better as chips right?

Speaking of chips, last week I made my kale into chips, which were delicious as always, then I hopped on Pinterest and discovered that you can make swiss chard into chips too, so I’m going to try that for snacking this week!

So the other thing to tackle is the turnips; I am thinking turnip and sweet potato gratin, because I know I like sweet potatoes and cheese. Might as well make my first experience with turnips a good one 🙂

Going to make a brocolini cheese sauce with pasta to go with our fish this week while my sister is in town–she doesn’t eat anything with fur 😉

There is also some beans and rice on the menu this week, and we’ll be going out to get Mexican food somewhere in Cottonwood (my sister wants to get “real mexican food” while she is the closest to Mexico she’s ever been).

Looks like carrots might be a staple. I’ve been snacking on them, but does anyone out there have a favorite recipe that uses carrots?

Check out the other CSA deliciousness people got this week over at In Her Chucks link party.

Have a yummy, local week!



et cetera