Food In Many Forms

 I had every intention of doing monthly CSA check in's this year, but ultimately it got away from me... again! However, I do have time today to talk about our end of season haul, and how I stretch our farm goodies for as long as possible. First, I took 6 white onions and 5 red onions and hung them in a dark closet tied up in an old pair of panty hose. I throw in a knot between each onion to keep them separate and dry.  Then, I did the pickling. I have been saving tomato sauce and salsa jars for pickles all year. I thinly sliced watermelon radishes, daikon radishes, carrots, and hot peppers that have accumulated over the past 2-3 weeks. I also made a mix of matchstick carrots and daikon to sprinkle on sandwiches. I sprinkled in mustard seeds, black peppercorns, garlic cloves and crushed red peppers, and then covered them in boiling hot water & vinegar, mixed with salt. I used a 1/2 gallon of vinegar, and I made 3-4 tall jars and at least 3 small jars. This was also a great way t

 I have a busy week ahead with early start times and lots of demands at work. I have been stressing for days about what breakfast food I can grab and run out the door to make my 7 am start time. Today, I decided to re-make these delicious morning glory muffins, with a few adaptations. I love that these recipes has so many fruits and vegetables, but how many servings does each one have really? Let me break it down... 1 apple - 1 serving 1/2 cup applesauce - .5 serving 3/4 cup raisins - 3.8 servings 6 carrots - 12 servings 8 oz pineapple - 1.4 servings / 18.7 servings per recipe, .6 servings per muffin So, if I have two muffins for breakfast, I'm getting > 1 servings of my fruits and vegetables for the day. It's not great, not terrible. As I said before, I do want to figure out how to add more protein to this - maybe next time I can add some flax seeds or something. Ingredients 1/2 cup spelt flour 1 cup whole wheat pastry flour ½ cups sprouted wheat flour ¾ cup almond flour 1