My Yummy Local Life

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

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


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:


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:


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.



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:


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.

{July 12, 2013}   Cottonwood Farmer’s Market!

My box starts up again NEXT week- and I am so very ready…but yesterday was the first week of the cottonwood farmer’s market. Although I could have spent the entire grocery budget for the week, I was really good and only spent $32 ūüôā

Here’s what I got:


1 lb plums (fresh fruit!), Lettuce mix, a dozen eggs- $11
1 lb of petite sirloin steak- $12
Cherry tomatoes- $3
2 heads of garlic, 1 bright yellow squash, 1 cucumber, 3 peppers- $6

Yummy for my tummy! I don’t know what we will make with it all, but I know my will be yummy and delicious ūüôā

Also- check out the clouds at sunset last night once the monsoon had started to move along:


{May 25, 2013}   Yum Yum Produce Box #12

Sad news. It’s my last box for a while, but the happy news is that we got a pretty good haul. Check it out:


10 baby onions
A pile of greens- Kale I think, maybe some collards, also chard
A bunch of wild spinach
A bag of sprouts (Surprise!)
A bag of white beans
2 Armenian cucumbers
3 squash/zucchini
A bundle of rosemary

So it should be pretty tasty this week. We’re going to use some of the zucchini (and some frozen carrots) to make a zucchini carrot bread. Located in my Eating Local cookbook:

The orange stickies are courtesy of my ladies, Carolyn and Alicia.

Also coming from this book this week will be radish feta flatbread and beet tops with feta, a beet tahini dip for snacking (raw beets- feeling adventurous!), and a 5 spice whole chicken on the grill.

The chicken that doesn’t get consumed on the first day will be added to a white bean chicken chili later in the week.

All those greens will afford us a salad night (with cucumber!)

Some of the radishes will also make it into the stir fry/Asian concoction we’ll be inventing.

Lastly, going to go for some Tuscan mussels and fries, to go with the Tuscan bread I’m making this week.

What are you making this week? I hope this all turns out as yummy as it sounds.

I’m linking up at In her chucks! Check out the other local CSA yumminess that is going on!

I found a farmers market in Camp Verde that opens in June- so hopefully I’ll only have a couple weeks with no local goodies to share.

{May 4, 2013}   Yum Yum Produce Box #9

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


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!

{August 4, 2012}   8/4 Farmer’s Market

I went to the farmer’s market today with a list… and I successfully got all but one thing that was on said list. ¬†That all by itself is pretty impressive to me. ¬†Everyone had figs so I got some of those as my fruit for the week. ¬†I went to the Chapel Hill market again because I liked their peaches better than the ones from the Carrboro market and wanted to pick up a box of them. ¬†I’m teaching my co-worker Bridget how to can tomorrow. Don’t worry there will be many pictures!

So here’s what I got:

Farmer’s market fare!

Arugula, big tomatoes, bell peppers: $8

Herbed Goat Cheese, Raw Cow’s milk Gouda: $9

Zucchini, Squash and Figs: $6.15

Eggs: $4

Grand Total: $27.15 (Less than $30 means I’m right on budget!)


And here’s a sneak peak at the peaches ($20) but they will get their own post in a week or so:


Excited for my menu this week, so come check it out tomorrow. I’ve been finding many tasty things from the people I’ve started following at the link party. Go check it out!

What did you get at the farmer’s market this week??


{July 7, 2012}   Farmer’s Market 7/7

Farmer’s Market Beauty

It was a colorful day at the farmer’s market this morning. ¬†I literally got something form every color of the rainbow! Also have some not pictured eggs and what I havent used yet from these beauties from a co-workers garden:

Garden sharing

We sliced one of those peppers and added it to our guacamole grilled cheese sandwiches and it totally made the sandwich even more AMAZING!

So here’s the price breakdown for this week’s rainbow of fruits and veggies:

Figs, 3 types of tomatoes, cucumbers: $16.00

Red and yellow onions, blueberries: $9.80

Salad mix and arugula: $7.00

Tomatillos and baby squash: $5.00

Eggplant: $2.00

Peaches: $5.00

Value of garden pickings and eggs: $7 (my price FREE)

Total Spent: $44.80

Total Value: $51.80

There are definitely some fresh salads in the near future. Not sure what else we’re going to¬†concoct¬†this week. Check back tomorrow to see what we decide upon. ¬†I’m going to check out the link party now to see if I get any new ideas!

Last night we went out to our friends at Cane Creek Farm’s store for a pig picking and some good fun. It is great to have friends that are farmers because they can get you the hook up on fresh fruits and veggies. Bobby is my go-to farmer when I want to get something in bulk for freezing or canning. ¬†This year I plan to hit him up for about 120 lbs of tomatoes for canning and probably about half that many peaches. ¬†I also got my strawberries that I picked from their farm. Bobby and Michael run a great little country store that is filled with locally canned goods, fresh produce and other goodness.

Canned goods at the Cane Creek Farm Store.


Farmer Bobby!

Whole pig on the BBQ grill!

Evidently it’s tradition for someone to kiss the pig before everyone starts eating. (Thankfully I wasn’t give that honor this time)

Big crowd despite the 103 heat!

My Plate

Hubby’s Plate

Dessert: winner was definitely the rhubarb crumb cake!

So that was dinner last night and heres the plan for the rest of the week.

Grill day: Grilled avocado with tomato salad and will probably grill Mr. Tilapia too, maybe some grilled tofu too

Einstein says, “This is not a vegetable mom!”

Salad day: kind of a build your own with whatever veggies look good that day: tomatoes, cukes, fruit, nuts…

Goat Cheese Zucchini cakes: Gonna check these out from CSA for 3 that I found at last weeks link up. They look delicious!

Texican Lasagna: So glad I found this post from Texicana’s Kitchen because we were trying to figure out a way to use up the rest of last weeks chili and this looks PERFECT!

Guacamole grilled Cheese: from Two Peas and Their Pod¬†looks like a perfect light summer dinner! This also means I’m going to be making up a batch of sour dough bread on one of these hot days (maybe I can bake it in the sun?)

Cucumber Smoothies: I¬†finally¬†remembered to bring some mint home from the garden so now we can try out Agrigirl’s cucumber idea- sounds like it will be yummy and¬†refreshing¬†for the HOT week ahead.

Berries and peaches will of course mainly be for snacking and helping us stay hydrated in the heat.

Also have some homemade mint oreo ice cream that is going to be very refreshing! (check back later in the week for the blog post with how I did this- it’s dairy free!)

{June 30, 2012}   Farmer’s Market 6/30

Farmer’s Market Fare!

This morning I went to the market stupid early again, but instead of hoping to beat the crowds (which when I got there at 7:30 I had not successfully done), I was hoping to beat the heat! It’s supposed to be up over 100F here for the¬†foreseeable¬†future. ¬†Insert my NOT excited face. So I am working on myself or someone watering the garden EVERY day and not getting overheated.

Last week we did marathon cooking days so that we did not have to get our kitchen hot every day.  Planning on some grilling (and letting others cook for us) this week to keep the heat out of our house.

So here is what I got at the market today:

A 2 colored squash, purple potatoes, sungold tomatoes, purple cherokee tomatoes, and blackberries: $12.60

Peaches (Yellow flesh freestones): $5

Goat Cheese: $4.50

Bib Lettuce: $2.50 (our¬†refrigerator¬†has been freezing our lettuce and diary so here’s hoping this one doesn’t get ruined!)

Small whole TILAPIA (!): $10

Eggs (from Bobby at the pig picking- Not pictured): $3

Grand Total: $37.60

The menu will be up tomorrow- and hopefully some pictures from the pig picking we are going to this evening. Gonna be using some recipes I found on last weeks link up, which is why I’ll be linking up again:)

Have a great week!

{May 27, 2012}   This week’s yummy menu

It’s going to be a very tasty week. ¬†We got so many interesting things at the Farmer’s market yesterday. ¬†Here is the plan:

Homemade peach tea

Sangria– with raspberries, strawberries, hot pepper (which we grew)…

Quinoa greek salad- utilizing the cucumbers and tomatoes I got at the market- feta from the store since the cheese guy¬†wasn’t¬†at the market

French onion soup sandwiches on homemade bread because this sounds too delicious not to try it

Greek burgers on the grill, with grilled peaches- will be our first lamb burgers

Pizza night- peach pizza and italian sausage pizza (homemade from ground lamb)

Spinach lasagna with cottage cheese and tofu (inspired by these spinach rolls, but rolling sounds too tedious)

Chickpea and fennel salad over either couscous or quinoa

Ratatouille- baked hodgepodge of other veggies- potatoes, squash, zucchini, tomatoes for sure…


Fennel going in at least 3 things, peaches are doing the same… I think that’s a great start to some of the early summer bounty.

et cetera