For the 4th week now, we’re starting to get overwhelmed by this amount of greens, though I have to say, we’re probably eating the healthiest ever….  I love the convenience of getting super fresh veggies, all in a span of 5 minutes, and not having [...]]]> This is becoming as much a food blog, as anything else.

For the 4th week now, we’re starting to get overwhelmed by this amount of greens, though I have to say, we’re probably eating the healthiest ever….  I love the convenience of getting super fresh veggies, all in a span of 5 minutes, and not having to pick out anything myself.  It’s all there, already in a box.  All I have to do is divvy with Sue, and then start to plan my meals.

I’m finding that sharing the “whole share” was the best decision we could have made.  It’s just right for our family of four.  If I use one item everyday, or combine a couple smaller items, we pretty much have one thing every week.  Now, if you’re a vegetarian, or you cook 3 meals a day, the whole share would work better, but this way, we’re either having a salad, or a side or main dish made with veggies.  It’s awesome!

This week we had(my half)…

• napa cabbage
• swiss chard
• 2 beets
• 2 endive
• a pickle
• escarole
• romaine lettuce
• and huge spring onions!!!
• snow peas(Sue kept them)
• tiny broccoli(Sue kept it)

I had some cabbage left over from last week, and today I had time for cooking.  So, I decided to tackle a more adventurous recipe.  I found it in Napa Cabbage Gratin, thanks to Slashfood.  You can look there for the recipe.

I forgot to add the nutmeg, but it was de-lish anyhow.  The cabbage gets sweet and tender.  I added a little half and half, because I had a large amount of cabbage, and not enough cream.  My non-picky son really liked it.  It was our side dish, but could easily have been a main dish for a vegetatian meal.

I’m really excited about roasting the beets, and also using the beet greens as I do spinach.  I’ll keep you posted on the results.  In the mean time, go make something yummy.

I hope next week we start getting some veggies with color.   But who knows what will happen with the lack of sun we’re having…

Now that the boys are done with school, I will have a bit more time at home, and will hopefully come up with some other interesting dishes.

The list of goods were:

Finally, yesterday, the last day of week 3, I was able to [...]]]> This week has been so busy, I have barely had a chance to think, much less cook creatively.  We also had a birthday(another blog entry) and several days of eating out.

The list of goods were:

• strawberries(finished by the next day)
• snow peas
• cucumber
• napa cabbage
• endive lettuce
• red lettuce
• tuscan kale

Finally, yesterday, the last day of week 3, I was able to make something new and creative.

I made Roasted Butternut Squash and Kale Soup (Here’s the recipe I came up with after doing a little research…)

Ingredients:

1 medium/large butternut squash

1 large onion, chopped

4-6 strips of bacon, cut into small pieces

1 medium bunch of kale, cut into long thin strips

chicken broth( at least one carton)

1/4-1/2 cup of cream

Instructions:

Roast butternut squash( I did this a couple days ahead).  Cut in half, remove seeds, brush on a little olive oil and roast in a 375 degree oven for 45minutes-1 hour.  It should peel right off the skin and basically look like it’s been pureed. Set aside.

In a dutch oven or other heavy bottomed pan, cook the bacon.  I like to cook it til it just starts to crisp up.  Remove the bacon to a bowl with a paper towl to absorb the excess grease.  Leaving the rest of fat in dutch oven, add chopped onion.  Cook for about 7-10 minutes til onions are soft and translucent, on a medium heat.

Add kale, let it cook down and shrink and soften.  This will also pick up all the brown bits from the bottom of the pan.

When the kale and onion are soft and gooey, add pureed squash.   Stir it around a bit to get it incorporated with the other ingredients.  Add chicken broth.   Cover, and let it simmer.  After a few minutes, check for thickness, add a good bit of salt and pepper, and taste.  If it needs more liquid, add water.  Let it simmer for a few more minutes, and at the last minute, add the cream.  You can even use milk, or half and half,  if you have no cream on hand.  Give it a minute, for the cream to heat up, taste one more time, and serve.  Garnish with fried bacon.  Yummy!

The kids liked it!  The roasted squash is really sweet.

It’s been raining on and off, every day here!

I brought my cardboard box back for the farmers to re-use it, and I was told I was the only one who brought the box back.

This week there were some of the same things [...]]]> This week, when I went to get my share, it was pouring down rain!

It’s been raining on and off, every day here!

I brought my cardboard box back for the farmers to re-use it, and I was told I was the only one who brought the box back.

This week there were some of the same things from last week, and some new veggies

• spinach
• swiss chard
• endive
• pac soi(sorta like bok choy)
• handful of snap peas
• napa cabbage
• red lettuce
• pickles

Because there were more pickles, and I had yet to use my pickles from last week, I decided to look for and make a batch of refrigerator pickles.  I did lots of research, and decided to make my own spin on it.  They turned out good, but a little too sour.

If you don’t  know what a CSA share is, it’s when you “buy” into a farm, and help support the local farmer, and then every week, throughout late spring, summer and early fall, you get a weekly share of vegetables, herbs, and maybe fruits from [...]]]> Last week, our first csa share started.  From Myerov Family Farm.

If you don’t  know what a CSA share is, it’s when you “buy” into a farm, and help support the local farmer, and then every week, throughout late spring, summer and early fall, you get a weekly share of vegetables, herbs, and maybe fruits from whatever is harvested that week.

I’ve been anxiously awaiting the start of our shares.   One of the funnest aspects to me is the surprise.  I won’t know from week to week, what the share will bring.  I am splitting a whole share with a friend, that way we’ll see what it’s like and see how it works for our families.

Last week we received several things:

• mizuna
• bok choy
• tat soi
• red lettuce
• swiss chard
• pickles
• cucumbers
• mint
• sage

It was so exciting figuring out what to make.

We’ve had brown butter pasta with swiss chard and tatsoi and sage.  We’ve had sliced cucumbers.  Yesterday we had shrimp mizuna with thai rice noodles.  And today we are gonna have the lettuce in our salad.  I will also be making refrigerator pickles.

I can’t wait for this week’s share!!!