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!

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{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 ūüôā

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 4, 2013}   Yum Yum Produce Box #9

There was bounty in my box this week. Check it out:

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Here’s what we got:
– 7 summer squash/zucchini
– 1 huge bunch of cilantro
– 1 bunch of kale
– 1 small bunch of beets with tops (chard)
– 1 large bunch of garlic scapes
– 1 bunch of spring onions
– 1 bunch of quinoa leaves/quioletes/wild spinach
– 1 large bag of sprouts

So the summer squash so early is quite a surprise, although there are places in the state that already feel a lot like summer. We’re going to make squash pasta- basically pasta with roasted/saut√©ed squash, some garlic and onions and some goat cheese- all made into a sauce with a little white wine. I’ll try to take pictures and post the recipe.

Our current favorite way to eat kale is inside of a frittata so I think we’re going to do that again with some various veggies added in to it. I’ve been basing it loosely on this sweet potato kale frittata.

Favorite ingredient of the week is garlic scapes. They are very strong so a few goes a long way. We added them to the top of our cabbage casserole on Thursday, and put some in our enchiladas last night. I think they will be in everything this week. However the specific plans we have for them is a scape and beet top pizza with Brie- combining this and this recipe.

My bread of the week will also contain the garlic scapes (and peppers and cheese). The bread will then be used for grilled cheese sandwiches for lunches and French onion soup sandwiches for dinner one night.

These sandwiches are one of our fall back staples but we haven’t made them in a long time. I’m really looking forward to them. We’re also making another staple in our house- quinoa burrito bowls which will use some of the cilantro and the quinoa leaves/wild spinach.

The beets themselves…ok. Here’s where I get nervous this week. We’ve tried them a few ways before and neither the hubby nor I have found them to be very tasty. More like they taste like clean dirt. Anyways were going to try roasting them along with some sweet potato as a side dish and see how they go. I’ve got about 6 different methods pinned on Pinterest so we’ll see!

Aside from that I am overrun with sprouts. I can’t seem to use them enough and I think I have about 3 weeks worth in my refrigerator right now! Eek! If you live close to me and want some to share please let me know! Also if you have any good ideas for using them, chime in! We usually put some on salads, stir fry, in egg wraps ect. but we still don’t seem to make a dent before the next box comes!

Have a yummy 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 13, 2013}   Yummy Basics: Kale Chips

Alright friends. Here is my way of making kale chips, which is something you should do often.

Why? Because Kale is a superfood and kale chips are tasty ūüôā

Start out with one bunch of kale (any variety). These are the beauties I got in my Yum Yum Produce box last week.

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Set your oven to 350¬įF while you prep the kale.

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Clean and dry the kale if needed, and chop off any thick stems. Place the leaves in a bowl and drizzle about a tablespoon of extra virgin olive oil over them.

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Leaf by leaf, massage the oil over the kale evenly and then place the leaves in a single layer on a foil lined baking tray. Don’t skip this step. The olive oil is good for your skin and the chips will be evenly crispy if you make sure the oil is coating them evenly.

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Generously sprinkle with salt and any seasonings you’d like. Today I did one tray with just salt and a second try with salt and chili seasoning.

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Bake in the oven for 15-20 minutes until they are the crispiness you prefer. Pour into a bowl and serve. (Or they will keep for a few days in a sealed container). I like to dip them in ketchup or just have them plain.

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Einstein thinks kale chips are fun to play with, but he leaves the crumbs on the floor for me to clean up. This dog will eat almost anything but not leaves.

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{November 3, 2012}   COLD farmers market

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Here’s what I got at the COLD farmers market this morning. Winter temperatures are yummier with cheese at the market.

$2 broccoli
$14.50 cheeses: pumpkin spice goat cheese, herbed chèvre, mozzarella
$6 sweet potatoes and kale
$8 mushrooms and shishitos

Grand total: $30.50



LOTS of green going on this week. ¬†I am still having headaches when I eat stuff with a lot of onion in it, but have¬†found¬†that¬†peppers¬†can at least give some flavor and crunch to a recipe that is supposed to have more onions. ¬†The Ladies of LOVE Chapel Hill are having a “crock pot prep day” today and I am excited about trying out some new recipes. ¬†I am making this vegetarian recipe: Squash, Chickpea and Red Lentil Stew– got all the ingredients for 16 servings worth for $20- at Whole Foods. ¬†Eating healthy doesn’t have to break the bank.

Here’s what I got at the market today:

Fall finds 10/9

Costa Rican Coffee: $9

Hot pimento goat cheese and Luntias (brie like cheese)- $9 (SO missed my cheese fix when I didn’t go to the market last week- next week I’m getting pumpkin spice goat cheese and jalapeno queso fresco- love my cheese guy!)

Huge bunch of beautiful KALE and a bag of Tatsoi- $6 (KALE CHIPS!!)

Shishito peppers- $2.50 (Price is dropping- they must be on their way out- hubby will be sad)

Mix bag of bell peppers- $6

Grand total: $32.50

Also over the course of the last week and a half I have gotten 2 dozen duck eggs.  The layers are doing so good so far- averaging 2 eggs per day.  Eggs in everything! Keep up the good work little ducks!

That’s about $10 worth of eggs!

Have a yummy week- and if you need inspiration, check out In Her Chucks’ link party for more yummy ideas.



{May 13, 2012}   Menu. Week of 5/13

So we were camping this weekend and so I didn’t make it to the farmers market. We might get out to the farm store some time this week. But it will be a delicious, mostly veg*n week nonetheless.

Here’s the plan as of now:

Samosas (using the leftover filling from last time)

Tempeh Lettuce Wraps on bib lettuce

Quinoa surprise… aka whatever veg we’re feeling that night tossed over quinoa

Black bean and avocado tacos– thanks again to pinterest

Pizza night

Braised lamb roast with rice and some kind of side veg- probably kale and swiss chard from the garden

 

Keeping it Stupid Simple this week- which is sometimes the yummiest way to go.



{April 22, 2012}   Menu for this week (4/21-4/27)

Happy Earth Day! One of my favorite days when my “Christian” side ¬†(God’s command to care for the earth) collides so nicely with my “hippie” side (striving to live a natural, local, non-wasteful lifestyle).

So here’s what is on the docks for this week:

– More Strawberry¬†madness…smoothies,¬†margaritas, and of course just snacks…

– Pizza with miscellaneous veggies, homemade dough and sauce

-Kale chips with homemade ketchup

-Lamb brats with peppers and onions

-Sweet Potato Mole- a layered casserole with sausage (in our case the rest of the lamb brats), sweet potatoes, corn, a chili-mole type of sauce- recipe found in the Almost Meatless cookbook, which since I’ve brought it up I would highly¬†recommend.

Green Bean Casserole from scratch- an Alton Brown recipe that we love and make often

РCaesar salad (again) with avocado (again) because it was delicious last week.  Gonna tweak up the dressing to try to get it to be a bit more liquid-y and top it off with some fried up tempeh strips.

– Egg Foo Yung with Tofu- based loosely off of Sam the Cooking Guy’s recipe

-Tempeh Grilled Cheese sandwiches on homemade IPA cheese beer bread¬†– everything local doesn’t have to be super healthy, but it’s still better for you than the¬†processed¬†junk in the middle aisles of the grocery store!

What are you making out of local foods this week? I’m always up for some more menu ideas for things that are in season.



et cetera