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Our  Red Fire Farm CSA is in its third week today, and we are trying to get into a groove of receiving ALL the vegetables at once on a Friday night (not our best move during boat season).

Our second week of our CSA produced lots of greens, as the first one did. This week we had spinach, mixed greens, pea tendrils, garlic scapes, cabbage, zucchini, cilantro, and strawberries.

Red Fire Farm CSA

Everything is so fresh, which is amazing, but it also goes bad pretty quickly, and we have found ourselves in a race to try to eat as much as possible. Red Fire Farm doesn’t offer a half share option, so I would definitely look into sharing with a friend next time around.

What have we done so far with our second week of our CSA?

We made smoothies! The strawberries and handfuls of spinach and salad greens went into a blender with ice, coconut milk, and chia seeds for refreshing breakfast treats.

We made grilled salmon with garlic scape butter melted over top. Garlic scapes are so full of garlic flavor with a nice green flavor as well. Be sure to have mints on hand if you are eating this!

grilled salmon with garlic scape butter

I worked some of the zucchini and cabbage into veggie scrambles. A few eggs, some grated Kerrygold Dubliner, salt, pepper, and veggies make for a really filling and healthy meal.

veggie scramble

I’ve also made tons of salads with the veggies. Our salmon was served atop massive bowls of lettuces, spinach and sweet pea tendrils (so good!), and I made loads of a simple, crisp, refreshing cucumber salad. This salad is as easy as thinly slicing cucumbers and red onion, then tossing them in a mix of rice vinegar with a pinch of sugar and adding crushed red pepper and salt. I came to crave this salad on warm days during the week, and vinegar helps to make it last a few days. It’s best super cold.

cucumber salad

We’re still tossing some wilted produce on our compost, but I am hoping that as the weeks go on I will be able to get more creative in either using or preserving all of the goodness these wonderful farmers bring!

Suggestions on how to squeeze more produce into our diets, especially on weeks when we are barely home, are always welcome!

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Tags: cooking, CSA. farm to table, farms, fruit, greens, organic food, recipe development, recipes, vegetables

Summer Fridays mean CSA pickup for us! This is our first year choosing a CSA over farmers market finds, and we have decided to go with Red Fire Farm because we loved their organic approach and pickup location in Cambridge between our jobs. As corporate frankenfarming takes over more of our food supply and makes us so much less healthy as a whole, we’re happy to support young farmers and healthy land. The people growing our food are not only steward of the land but stewards of our health, and we are going to try to prepare and eat everything they grow with love.

We were more than a little excited to peek into the first week box of our 20 week CSA. It was full of green things, very welcome after a long winter. Our CSA box included strawberries, green garlic, several types of lettuce, a parsnip, broccoli, cilantro, and radishes. It all looked and smelled so earthy.

Red Fire Farm CSA

Red Fire Farm CSA

Now that Friday nights are CSA nights, they are also date at home nights, time for cooking and drinking good wine and relaxing after a busy week. Our first CSA and its green garlic inspired me to make a simple pesto.

green garlic pesto

I added a large handful of fully cleaned green garlic, bulbs, greens and all, into the Ninja blender, along with a few glugs of olive oil. On top of that, I added parmesan cheese, a half cup of walnuts, salt, pepper, and a little garlic powder, since green garlic can be mild.

green garlic pesto

I blended it all into a nice paste, adding oil as I went along, and used the green garlic pesto to top bowtie pasta, shrimp, and our CSA spinach and broccoli.

green garlic pesto

We washed it down with a lovely Chardonnay from our North Fork trip and paired it with the end of our Orange is the New Black season two binge.

Friday nights at home with our fresh, organic CSA veggies have never been better. I can’t wait to see what summer brings.

Are you shopping at local farmers markets or participating in a farm share or CSA?

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Tags: CSA, farm to table, farmers market, Food, summer, vegetables

Happy Whole Grain Sampling Day! Today is a day for appreciating how good and good for us whole grains are, as well as how easy they are to incorporate into your diet. We’ve been swapping out regular tortilla chips for Late July multigrain chips, still enjoying our favorite salsas and guacamole with an added benefit of whole grains. If your diet isn’t rich in whole grains now, you don’t have to do an overhaul overnight! Adding whole grains in is as easy as swapping the type of bread you eat, tossing a healthy whole grain granola in your morning yogurt, or experimenting with different grains as dinner sides. A little olive oil and lemon juice is all it might take to make your new favorite whole grain side dish.

My whole grain recipe for today starts with Goose Valley Wild Rice, a whole grain that is high in protein and fiber. This sample came in my Whole Grain Sampling Day box, and  it’s the perfect base for a one pot meal or healthy bowl.

 

wild rice

I simply cooked the wild rice according to package directions, prepping the rest of the recipe while that happened.

harissa

The other really important ingredient in this recipe is a spicy Harissa paste. It provides all of the flavor for this healthy and easy dinner.

harissaveg

I chose chopped cauliflower and carrots for this recipe, but any sturdy vegetable will do. I eyeballed measurements, mixing a little bit of olive oil into a can of Harissa, making sure I had enough to coat my vegetables. I then popped the vegetables into the oven at 425 for about 25 minutes. The smells coming out of that oven were amazing.

Harissa spiced vegetables

When the rice was done, I simply topped it with the Harissa veggies and stirred, then added crumbled feta cheese and raisins. I highly recommend these salty and sweet garnishes; they both made the spice pop and gave the dish a lot of contrasting flavors.

harissa spiced veggies

This dish is mostly hands off. In fact, I even got a short workout in when it was cooking. The temperatures outside have definitely risen, and I am finally starting to feel awake and alive again! Cheers to healthy eating and whole grains this Spring.

 

Many, many thanks to Oldways for allowing me to participate in Whole Grains Sampling Day again this year! I love the way Oldways’ focus is truly on delicious foods that you can eat for a lifetime of health, rather than a fad diet. Stay tuned for more whole grain recipes on this blog in the future!

You can view the Whole Grains Sampling Day partners on the Whole Grain Council’s website.

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Tags: healthy comfort food, healthy recipe, Oldways, vegetables, Vegetarian, vegetarian recipe, whole grains, whole grains sampling day, wild rice

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