12 06 2013

Omg, the CSA is beautiful today!

Eggs, strawberries, apricots, summer squash, arugula, (giant) radishes, potatoes, mustard greens, Dino kale, parsley, onions, a big bag of basil, and there were collards but I swapped them for more radishes.



10 06 2013


Last fall I tried again with the allium family. We eat onions and shallots and garlic and leeks all year long; they are a staple I can always use more of. Previous attempts to plant them, though, had not met with success. Until this year! The leeks didn’t survive, we got a couple small onions, and the garlic isn’t heading up the way I’d like, but the shallots! Quite the bounty.

After pulling, I “cured” them by letting them sit, with greens on, in the turned off oven for a week. Then I clipped the tops and roots off and hope to keep them in a cool dry place for a few months. Assuming we don’t eat them all before that time. :)


Leafy greens

29 05 2013


It’s a week full of leafy greens! Only, unlike winter where I get kaled out by the end of the season and will trade them for just about anything, most of these are attached to something delicious. Beets, Tokyo turnips (2 bunches because I swapped in one of those romanesco things), chard, lettuce, Wakefield cabbage, onions, carrots, parsley, new potatoes, apricots, strawberries, and, of course, eggs!


15 05 2013

Green garlic, onions, radishes, carrots, and potatoes! Plus chard, collards, lemons, oregano, basil, lettuce, and strawberries. And eggs. Time to get to preppin’!


Postal Delivery

9 05 2013


Look what came in the mail today! Tomatoes, zucchini, oregano, thyme, and basil.


Pre-prepping for the week

1 05 2013

I’ve been reading a book by Tamar Adler called An Everlasting Meal, and what I love about it is the generalized sage advice:

  • Don’t know what to eat for dinner? Put some water on to boil and by the time it’s ready you’ll have found something in the cupboards and/or fridge.
  • Who says you have to have lettuce for it to be a salad.
  • And the biggest one I’m channeling today: prep AND COOK your veggies ahead of time.

With the exception of lettuce, I’ve always resisted prepping my veggies ahead of time even though it is often touted as a way to save time, money, and one’s waistline. I didn’t think it actually did much of any of that for me. What’s 2 minutes to chop an onion? But Adler proposes doing all your veggie prep in one go and then having those veggies ready for dishes you make during the week.

Boil the beets (for a quick salad later – toss with olive oil, red wine vinegar, salt, pepper, and a little goat cheese or freshly made mayo if you like), cook the greens (quick frittata or omelet anyone?), and roast the cauliflower, so all you have to do is stick a pork chop in a pan and reheat some things when your belly is loud. Or there’s the vegetarian staple of mixed veg with a poached egg on top; I’ve ordered that in a fancy restaurant and been quite pleased.

Try it! And check out her book. There are no pictures but I like it that way.

This weeks CSA: strawberries, eggs, lettuce, lemons, chard, sugar snap peas, fennel, scallions, green garlic, beets, carrots, rosemary, and there was a cabbage but I swapped it for more fennel.



17 04 2013

Strawberries are like tomatoes for me – only really enjoyable in season. And luckily that season is here for strawberries!

Today’s CSA box: strawberries, spinach, lemons, sugar snap peas, baby lettuce, red beets, tokyo turnips, scallions, spring cabbage, green garlic, carrots, navel oranges, and our standard 1.5 doz eggs.



Get every new post delivered to your Inbox.