Food In Many Forms

This weeks' 1/2 share included: - Kale - Zucchini - Summer squash - Cucumbers - Arugula - Radicchio - Salad greens - Carrots - Golden beets We had an unexpected house guest last week, which took up most of our time, and prevented us from doing a lot of cooking. However, he did make us a beautiful Greek dinner his last night in town, and the tzatziki was a great way to use the cucumber and dill. Now it's Sunday, and most of the vegetables are still taking up space in the fridge. The squash needs to be cooked, salads need to be made. Dinner was Greek-themed wraps to use up leftover chicken and tzatziki, as well as greens and cucumbers from the share. The kale had to go, so I washed and (thoroughly) dried the kale, tousled them with some olive oil and salt, and threw them in the oven at 300 degrees. After 10 minutes, I rotated the baking sheet and then gave it another 10-15 minutes. Once they were nice and crisp, I sprinkled on some garlic powder. The golden beets were to challeng...

I took a week off for my friend's wedding, but I am back in the kitchen this week, prepping foods from my farm share. Our half of the share included: - Cucumber - Salad turnips - Fennel - Yellow squash - Zucchini - Carrots - Pointed Cabbage - Broccoli - Salad greens - Herbs We still had greens left over, so the first thing I did was prep the cucumber, turnips and carrots for a salad. We have used those cut up veggies for multiple salads this week. The yellow squash and basil we sliced up and put on 2 different pizzas - 1 with red sauce, 1 with pesto. The broccoli will probably be frozen for later, and the zucchini will end up in a fried rice. The fennel was my biggest question mark this week. I went to Martha Stewart to tell me how to use this uncommon vegetable, and she had a roasted tomato, fennel, and basil relish. Initially, I wanted to cut the recipe in half because it makes 3 cups, but I also wanted to use up all the fennel, so I left the quantities as they we...

It's week 2 of the CSA and here's what we received: 1 head broccoli 1 cucumber 3 heads lettuce, including 1 romaine, 1 red leaf 1 bag spinach 1 handful garlic scapes 1 kohl rabi 1 rainbow chard 1 bunch of salad turnips (5-6) 1 bunch of green onions (6-8) 2 yellow squash 3 zucchini PYO basil PYO strawberries The broccoli from last week had to be frozen because we never ate it - it got blanched and bagged up on Tuesday. At the same time I steamed the swiss chard to go with some macaroni and cheese, I cooked the shelling peas leftover from last week, and I marinated some chicken for the next day's dinner. We washed all the salad greens, and I chopped up the cucumber in combination with some halved grape tomatoes. Last night, we had a meditarranean-style chicken on a whole wheat pita, with a mix of salad greens, a sprinkling of cucumber and tomato, and a drizzle of tahini. Then I made a salad for today's lunch of salad greens, cucumber, tomato, chicken an...

Last week in our rush to get stocked up for the quarantine, we stocked up on protein, but chicken was hard to come by. Normally, I would frown on eating such large quantities of red meat. But the stores have absolutely no chicken right now, so we have beef short rib and rack of lamb instead. I will eat them because it is what I have available, but it doesn't mean I can't also load up on vegetables and whole grains! Ingredients 1 lb beef short rib 1/2 cup chopped onion 2 Tbsp honey 2 Tbsp soy sauce 1 Tbsp sesame oil 1 Tbsp fresh ginger, chopped 4 cloves garlic, halved 1 cup shaved carrots 1 cup finely shredded red cabbage 1/2 cup coarsely shredded cucumber 1/4 cup snipped fresh cilantro Directions 1. Trim fat from meat. Place meat in a resealable plastic bag set in a shallow dish. For marinade, in a blender or food processor combine onion, honey, water, soy sauce, sesame oil, ginger and garlic. Cover and blend or process until smooth. Pour marinade over meat. ...