This is a lot of food for just the two of us. Neil said he’s going to put a deer fence up for next year so we’ll have waaay more food.
Click on the image and look at the flickr notes for all the stuff we got.
food
29
Jun 08
Picking Peas
Our farmer mentioned that there were extra English peas to pick if anyone one was interested so I went last night to see how many I could get.
I picked for around an hour and a half and got about a half a grocery bags worth:
And after an hour and a half of shelling by two people (while watching Shrek) we came up with this:
So… around 4.5 man hours of work and we have two quarts of peas to freeze for later. Man, it sucks to be a farmer. I can’t imagine picking enough peas for the other 70 ish people in our CSA or even trying to grow and freeze enough to last through the winter.
25
Jun 08
Shore Slaw
1 head of arrowhead cabbage quartered with core removed and shredded
3 carrots, grated
4 radishes, depending on size either grated or very thinly sliced
~1/2 cup of sour cream
3 heaping teaspoons cider vinegar
salt and pepper to taste
25
Jun 08
Playing CSA Catchup
We’ve got a few weeks saved up here:
Week 2:
- Mizuna
- Green Onions
- Potatoes
- Cucumbers
- Asparagus
- Spinach
- Herbs
- Red Baby Bok Choy
Week 3:
- Two kinds of kale (Red Russian & Tuscan aka Dinosaur)
- Asparagus
- cucumbers
- herbs
- potatoes
- huge head of bok choy
Week 4:
- Strawberries!
- snap peas
- herbs
- mini potatoes (the last of the hot house potatoes, next comes field potatoes)
- kale
- lettuce
Week 5:
No Picture! We’re a the shore this week so my sister-in-law picked it up and we forgot to take a picture of it when she arrived. But here is what we got:
- Baby Bok Choy
- Radishes that my sister-in-law promptly ate most of
- Strawberries that got destroyed as soon a possible
- Tomatoes (oh they were so yummy!)
- English Peas –This was the first time my wife actually shelled a pea! She loved it!
- Scallions
- Arrowhead Cabbage
- Basil
We used the last few radishes and all of the cabbage and some carrots from the grocery store (blah!) to make a simple what we called “Shore Slaw”. We added some cider vinegar and light sour cream as well as some salt and pepper to finish off the mix. T
he strawberries lasted for literally 5 minutes after they were washed and cut and combined with some local Jersey blueberries. YUM! The tomatoes have gone in salads, in and on omlettes. The peas have been shelled and are awaiting their fate in a salad. The basil has gone on eggs and omlettes all week. This week’s share has gone very quickly! Good thing it is almost Saturday again (ok so it’s only Wednesday)!
29
May 08
Using more CSA produce
Andy made a wonderful supper Tuesday. Sauteed Bok Choy with Chicken and 7 grain Kashi Pilaf. It was wonderful! The Bok Choy recipe was provided by our CSA farmer we just expanded upon the idea. When we were shopping at Wegmans on Monday we saw Kashi’s 7 whole grain pilaf and had to pair it with this dish. This is after Andy had already eaten half of his dinner.
Here is the recipe as given to us by Myerov CSA
Sauteed Baby Bok Choy
Baby bok choy, trimmed
1 Tbsp. olive oil
1 garlic clove, thinly sliced
2 shallots, thinly sliced
1/2 teasp. Kosher salt
1/4 cup Chicken stock
Soak the bok choy in a large bowl of clod water for a few minutes to rid it of any dirt that may be trapped between the leaves. Lift out and drain well. Heat the oil in a large skillet or flat-bottomed wok over high heat. Add the garlic and shallots and cook until soft, about 1 minute. Add the bok choy, sprinkle with the salt, and stir-fry 1 minute. Add the stock, cover and turn the heat to low. Cook for 3 minutes, or until the bok choy is crisp tender but still bright green. Using a slotted spoon, transfer the bok choy to a bowl and serve.
We served ours over chili seasoned Kashi Pilaf. We didn’t have Chicken stock but did have vegetable stock so we used that. We also added some pan seared chicken for protein and we meant to added very thinly sliced red bell pepper but we forgot about it and left it in the fridge. We also added some additional garlic (we LOVE garlic) and some toasted sesame seeds.
We loved this dish so much we are hoping that there is some more baby bok choy in our CSA box this week! We will find out Saturday!
I also wanted to add the recipe for the red new potatoes we had the other day:
Parchment Paper Potatoes
Large piece of parchment paper 15×25
4 medium red potatoes (we sliced them with a mandolin)
4 sprigs thyme
1 sprig rosemary
olive oil
salt and pepper
Preheat oven to 400 F. Thinly slice each potato into rounds. Fold parchment in half. Layer the potato slices in the inside of the fold, overlapping them in a few rows. Drizzle with olive oil, salt and pepper. Top with remaining potato slices and more salt and pepper rosemary leaves, thyme leaves and more olive oil. Fold parchment over potatoes, crimping edges tightly to seal and enclose completely. Place on a baking sheet. Bake for 30 minutes.
Tomorrow for dinner we are having Quick Dill Cucumbers
2 cucumbers, washed and sliced thin (I peeled ours as well, they were slightly prickly)
2 sprigs fresh dill, finely chopped
2 scallions, green and white section thinly sliced
salt and pepper
rice wine vinegar
Combine all the ingredients except the vinegar in a medium bowl and toss until well mixed. Add enough vinegar to coat the cucumbers. Adjust seasoning. Cover and chill till ready to serve.
I might add some sour cream to the recipe since that is my great grandmother’s recipe with the exception of the dill and scallions and she used just regular vinegar which I might substitute or maybe I’ll use a white wine vinegar.
We hope you enjoy these recipes!
26
May 08
CSA 2008 – Week One Box
Christie and I decided to join the Myerov Family Farm CSA. Here’s the contents of our first box:
- 3 baby bok choy
- large bag of spinach
- large bag of mizuna
- 5 green onions (scallions)
- 4 pickling size cucumbers
- 2 lbs red new potatoes
- herb sampler – basil, mint, rosemary, dill and thyme
Here’s what we’ve made with it so far:
- We used some of the dill, mizuna, cucumbers and green onions in a big salad
- We used rosemary in a vinaigrette
- We made parchment potatoes with half of the new red potatoes, rosemary and thyme
Parchment Potatoes in the works:
After:
The potatoes are really red inside, our farmer said we should be getting some purple ones later in the season.
Here’s the whole dinner from tonight, Salmon with Caramelized Leeks, CSA salad and Parchment Potatoes:
19
May 06
Oatmeal Royale
This is a recipe I remember my dad making on Sunday mornings for us when we were little. It’s from Eat To Win by Dr. Robert Haas. Its actually the 1983 version but he just recently updated it since the low-fat diets are coming back. My dad lost a lot of weight with this plan when he was younger. Little bits of it creapt into our lives also, like this recipe and his “Peanut butter” (basically wheat germ and smashed bananas, it tastes better than it sounds).
Oatmeal Royale (serves 2)
1/4 c. raisins
1 medium apple, peeled and diced (my dad never peeled apples)
1 banana, cut in half and sliced
2/3 c. oatmeal
1/3 c. bran (I think my dad used wheat germ instead of bran)
1/4 t. cinnamon
1 T. orange juice concentrate (we always had orange juice with this breakfast since you had to do something with the rest of the orange juice)
1 1/2 c. water
1. Place water, orange juice concentrate, and fruit in saucepan.
2. Bring to a rapid boil. Add oatmeal and bran. Turn off heat immediately. Stir constantly.
3. Add cinnamon and all of the fruit. Leave over heat approximately 1 minute stirring constantly
4. Remove from heat and pour into bowls. Serve piping hot.
Calories 227.8 – Protein 4.3g – Sodium – 7.8mg – Carbs 55.7g – Fat 2.3g
[tags]dieting, breakfast, recipe, eat to win[/tags]
23
Feb 06
Easy Vegetable Beef Barley Soup for the Crock Pot
This recipe is modified from Michelle Showalter’s Beef Barley Soup recipe that can be found in Fix-It and Forget-It Recipes for Entertaining by Phyllis Pellman Good & Dawn J. Ranck.
- 1 lb. stewing beef, cut into small pieces & browned
- 6 cups water
- 1 large can crushed tomatoes
- 1 can diced tomatoes
- 1 cup diced celery
- 1 cup diced potatoes
- 1 cup diced onion
- 3 cups sliced or shredded carrots
- 3/4 cup pearl barley, cooked (you can use quick cooking as well and add with all other ingredients)
- 3 tsp. low sodium beef bouillon
- salt and pepper to taste
- 2 cloves garlic (I cooked the beef with the garlic and then added to the soup)
- string beans would be good in this as well!
Combine ingredient in slow cooker, except for barley. Cover. Cook on low 8-10 hours or high for 4-5 hours. Add barley halfway through cooking time. Serve with fresh bread. Might I suggest Colleen’s Wheat Bread.
10
Feb 06
The No S Diet
The premise:
- No Snacks
- No Sweets
- No Seconds
Except on days beginning with S.
My thoughts:
I don’t think this would work for me. I would be starving by dinner for sure. I also don’t like the implications of the blood sugar rises and dips this would give you. There is no portion control either so if you wanted three cups of cereal for breakfast it technically counts, there’s an implied “eat heathly meals” but I think limiting calories makes you make better decisions about what to eat since you can eat more healthy foods than you can fatty food.
I do like the idea of cheat days, maybe not two in a week but I think its a good idea, it usually pulls your body out of starvation mode plus it keeps your motivation up.
Conclusion:
This diet isn’t for me but I can see it helping people out, especially if you’re just maintaining.
[tags]diet, food, no s diet, lifehacks, weightloss[/tags]