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.

With spring coming, comes much excitement over the backyard.  We’ve been enjoying it almost everyday, for about a week.  It’s reminded me of why we wanted to get a house with a big backyard.  Something I’d been longing for, for so many years.

Another reason for a big backyard is having a garden.  When we moved [...]]]>

With spring coming, comes much excitement over the backyard.  We’ve been enjoying it almost everyday, for about a week.  It’s reminded me of why we wanted to get a house with a big backyard.  Something I’d been longing for, for so many years.

Another reason for a big backyard is having a garden.  When we moved in, there was a garden bearing fruit.  I enjoyed many tomatoes, and a good many other veggies as well.

Now it’s my turn to get to the joy of planting the garden.  Inside, I’ve been planting seeds, and watching them grow.  Outside has been where the real challenge lies.  I’ve been raking leaves which are still in our yard from the fall.  It’s a big yard, with big trees, so there are tons of leaves.  I’ve raked during the past 2 afternoons, and I still have lots to go before the garden is clear of leaves, and ready to be tilled and sown.  It’s a lot of work, but it’s so exciting to have the chance to do it.  I’ve had help from my mother-in-law, and I’ve also put the kids to work.    It’s been a good tool to curb the fighting.

I think in a week or 2, planting outside will happen.   I can’t wait to see my garden come to life.  More importantly, I can’t wait to eat a mouth-watering fresh tomato.  I should have plenty of them, so come and visit this summer, and you can eat some too!!!

Here’s a photo of my growing tomatoes…