tag:blogger.com,1999:blog-8752218305338246122024-03-14T06:01:12.068-07:00taste a little of the summerSarah Janehttp://www.blogger.com/profile/07547553441674259664noreply@blogger.comBlogger91125tag:blogger.com,1999:blog-875221830533824612.post-18298126067282509712015-07-14T08:54:00.001-07:002015-07-14T08:54:36.760-07:00Fennel and cabbage slaw<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglfTECeGcgos4ORLCV4G9nC3JTvLzzaHF2SimevtXN9kF6cUSawlk_gLi-2lrthL-_TuHs79vpfLEefU5iB6oI_2P3t3OfMC0NvioJXDmpqmof2LhXDEW3xko1Hg1Zsu0ODFv1zXGuo60/s640/blogger-image-1224834690.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglfTECeGcgos4ORLCV4G9nC3JTvLzzaHF2SimevtXN9kF6cUSawlk_gLi-2lrthL-_TuHs79vpfLEefU5iB6oI_2P3t3OfMC0NvioJXDmpqmof2LhXDEW3xko1Hg1Zsu0ODFv1zXGuo60/s640/blogger-image-1224834690.jpg"></a></div>We tried a new slaw recipe the other night and since it was loved by all AND used some of our fennel, I have to share! Fennel is our last veggie to conquer...its strong flavor has not been a favorite with the kids. <div>I started with a recipe of the same name from Food Network <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">and then changed it up just a little to work for us. </span><a href="http://www.foodnetwork.com/recipes/melissa-darabian/fennel-and-cabbage-slaw-recipe.html" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">http://www.foodnetwork.com/recipes/melissa-darabian/fennel-and-cabbage-slaw-recipe.html</a></div><div><br></div><div>4-6 cups shredded cabbage (we used our Napa cabbage)</div><div>2-3 scallions, thinly sliced</div><div>1 fennel bulb, cored and thinly sliced</div><div>3 slices bacon, cooked and crumbled</div><div><br></div><div>For the dressing: </div><div>1/4 cup mayonnaise </div><div>3 tsp red wine vinegar</div><div>1-2 tsp sugar</div><div>3 tbsp fennel fronds, finely chopped</div><div>Salt and pepper to taste </div><div><br></div><div>Wash and chop the vegetables and toss together. Mix the dressing ingredients in a small bowl and toss with the vegetables. Add crumbled bacon to the top and adjust seasonings to taste. </div><div><br></div><div>Note: If you don't like to use bacon, 1/4 cup of roasted, salted sunflower seeds would be a great substitute. </div><div><br></div>Kerryhttp://www.blogger.com/profile/06140293064792420724noreply@blogger.com0tag:blogger.com,1999:blog-875221830533824612.post-66417829996918820062014-07-21T03:00:00.000-07:002014-07-21T07:00:23.862-07:00Zucchini Brownies<div class="p1">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitKStezBRG8fBZczyAKjORAnoSAEQUohbtz7zQQrFfM9Q0V0wxZxR9wbvT5U4MqJfeWGTtdvbxyQdOSMkqKzah1sJxxmAcIXO8PHC1bsnqANcOm4a9o5MI1Y-EMz456ejOuG6qeE7oa7I/s640/blogger-image-458052479.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitKStezBRG8fBZczyAKjORAnoSAEQUohbtz7zQQrFfM9Q0V0wxZxR9wbvT5U4MqJfeWGTtdvbxyQdOSMkqKzah1sJxxmAcIXO8PHC1bsnqANcOm4a9o5MI1Y-EMz456ejOuG6qeE7oa7I/s640/blogger-image-458052479.jpg" /></a><span class="s1" style="font-family: inherit; font-size: x-small;"><b></b></span></div>
<span style="font-family: inherit; font-size: x-small;"><b>Zucchini Brownies </b>(from Simply in Season)</span></div>
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<span class="s1" style="font-family: inherit; font-size: x-small;">1-3/4 cup flour (I used 1-1/4 cup flour, 1/2 cup wheat germ)</span></div>
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<span style="font-family: inherit;"><span class="s1" style="font-size: x-small;">2 </span><span style="font-size: x-small;">TBSP ground flax seed</span></span></div>
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<span class="s1" style="font-family: inherit; font-size: x-small;">1/3 cup baking cocoa</span></div>
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<span class="s1" style="font-family: inherit; font-size: x-small;">1/2tsp baking soda</span></div>
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<span class="s1" style="font-family: inherit; font-size: x-small;">1/2 tsp salt</span></div>
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<span class="s1" style="font-family: inherit; font-size: x-small;">combine in large bowl</span></div>
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<span style="font-family: inherit; font-size: x-small;"><span class="s1"></span><br /></span></div>
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<span class="s1" style="font-family: inherit; font-size: x-small;">2-3 cups Zucchini shredded</span></div>
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<span class="s1" style="font-family: inherit; font-size: x-small;">Stir this into above</span></div>
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<span class="s1" style="font-family: inherit; font-size: x-small;">1 egg</span></div>
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<span class="s1" style="font-family: inherit; font-size: x-small;">3/4 cup sugar</span></div>
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<span class="s1" style="font-family: inherit; font-size: x-small;">3/4 cup brown sugar</span></div>
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<span class="s1" style="font-family: inherit; font-size: x-small;">1/2 cup plain yogurt</span></div>
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<span class="s1" style="font-family: inherit; font-size: x-small;">1/2 cup oil</span></div>
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<span class="s1" style="font-family: inherit; font-size: x-small;">1 tsp vanilla</span></div>
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<span class="s1" style="font-family: inherit; font-size: x-small;">combine in separate bowl and beat with a fork. Stir into zucchini mixture. Spread evenly into greased 9x13 pan</span></div>
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<span class="s1" style="font-family: inherit; font-size: x-small;">1/2-1 cup semisweet choc chips</span></div>
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<span style="font-size: x-small;"><span class="s1" style="font-family: inherit;">1/2 cup nuts chopped (optional) -I omitted these as my family is strange about nuts!</span></span><br />
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sprinkle on top of batter. </span></div>
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<span class="s1" style="font-family: inherit; font-size: x-small;">Bake in preheated oven at 350 until toothpick inserted in center comes out clean 35-40 min</span><br />
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<span class="s1">Enjoy!</span></span></div>
Kerryhttp://www.blogger.com/profile/06140293064792420724noreply@blogger.com1tag:blogger.com,1999:blog-875221830533824612.post-10501449856879499812014-07-18T14:05:00.000-07:002014-07-18T14:05:00.538-07:00Farmers' Market pizzas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPX4ak0t3naG0VsPTJmAab4XrlCuSncZfVH3v4Sqy3RN7NQ566w4gKggnEE1nzp0BCW4blCX5yxubmEPYUm9uTdD8lPpXf9xgtxJufXUnQvPWpVzZGvVOKjJxlS3vB8x-qlKi5G075imE/s1600/IMG_8380.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPX4ak0t3naG0VsPTJmAab4XrlCuSncZfVH3v4Sqy3RN7NQ566w4gKggnEE1nzp0BCW4blCX5yxubmEPYUm9uTdD8lPpXf9xgtxJufXUnQvPWpVzZGvVOKjJxlS3vB8x-qlKi5G075imE/s1600/IMG_8380.jpg" height="266" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGaruOVrUrn3vq07BVzRn3puUQj0gAYA6OXpGZHIPI9zMK_OtZOtveVbYgBkdtrsUb0n3DMpj7gCFSZGnGpIYvBQX7XpFcpGZUEwP7b4YZvRMm74dTG_TBUXyxiNpl0WNgXA9Dg9pagG4/s1600/IMG_8381.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGaruOVrUrn3vq07BVzRn3puUQj0gAYA6OXpGZHIPI9zMK_OtZOtveVbYgBkdtrsUb0n3DMpj7gCFSZGnGpIYvBQX7XpFcpGZUEwP7b4YZvRMm74dTG_TBUXyxiNpl0WNgXA9Dg9pagG4/s1600/IMG_8381.jpg" height="266" width="400" /></a></div>
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We really can't get enough of homemade pizza around here. These were actually made in June with asparagus and spinach from the Minneapolis Farmers' Market.</div>
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This is the <a href="http://www.epicurious.com/recipes/food/views/Pizza-Dough-237338">pizza dough recipe</a> I used this time. It gave a nice, cracker-like crust. A good change-up from our go-to dough which is the basic recipe from Artisan Bread in Five Minutes a Day.</div>
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Do you have a favorite pizza recipe? A special dough or favorite combination of toppings? Please share!</div>
Kerryhttp://www.blogger.com/profile/06140293064792420724noreply@blogger.com0tag:blogger.com,1999:blog-875221830533824612.post-12225823114922092712014-07-17T14:03:00.005-07:002014-07-17T14:03:52.032-07:00July 17<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvwQIBLeMgb6V7Nc2FKL_dWJKfn0lzzL0OWQ5tQgsmH54aQOOdcEndW3JxqZUcv0VX8ADN1Z_CTRWmIDFjXUNtamfisRU4YU3fIsHVhV-kCdwZVN0dquDpeOdQIc6-zaj2UrrMyNA8kZA/s640/blogger-image-516408782.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvwQIBLeMgb6V7Nc2FKL_dWJKfn0lzzL0OWQ5tQgsmH54aQOOdcEndW3JxqZUcv0VX8ADN1Z_CTRWmIDFjXUNtamfisRU4YU3fIsHVhV-kCdwZVN0dquDpeOdQIc6-zaj2UrrMyNA8kZA/s640/blogger-image-516408782.jpg" /></a></div>
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We're getting more color in our veggies as summer progresses! This week in addition to the green of our kale, napa cabbage, lettuce, cucumbers, zucchini, parsley, basil, garlic scrapes, sugar snap peas, broccoli, and green beans, we have our first tomatoes and potatoes! Yum! </div>
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Here are a few meals/snacks we'll be having this week:</div>
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Salad Nicoise</div>
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<a href="http://tastealittleofthesummer.blogspot.com/2010/07/super-simple-yummy-green-pasta.html">Green Pasta </a></div>
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Zucchini Brownies (recipe to come in a couple of days)</div>
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<a href="http://www.kiwimagonline.com/?recipe=summer-zucchini-bites">Zucchini Bites</a></div>
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Stir Fry with Crispy Tofu and <a href="http://www.tastealittleofthesummer.blogspot.com/2010/06/spicy-or-not-so-spicy-thai-peanut-sauce.html">Peanut Sauce</a></div>
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<a href="http://www.tastealittleofthesummer.blogspot.com/2011/06/asian-coleslaw.html">Asian-style Slaw</a></div>
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<a href="http://tastealittleofthesummer.blogspot.com/2010/06/as-requested-kale-chips.html">Kale Chips</a></div>
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Green Smoothies</div>
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<a href="http://smittenkitchen.com/blog/2014/07/easiest-fridge-dill-pickles/">Quick Pickles</a></div>
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<a href="http://www.101cookbooks.com/archives/quick-pickled-zucchini-recipe.html">Zucchini Pickles</a></div>
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(We have a bit of a zucchini back-up and it's not even August!)</div>
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What are you eating these days?</div>
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Kerryhttp://www.blogger.com/profile/06140293064792420724noreply@blogger.com0tag:blogger.com,1999:blog-875221830533824612.post-1221076174349485742014-07-13T16:40:00.001-07:002014-07-13T16:40:07.395-07:00Keeping it simple<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQgB5R1wzUiaWcDr-nvxuF8szk8UswOtUGn9NPHKTTiy6h3-tMklaEw63avD6dhYaCSwk1ZK2A_Lt1-ltcf6TeLxxKqUhyK0WJTovWLNyyFSrh4I4_Dk-1D4gP2Xnx-MGdjnAfyRZQVZM/s640/blogger-image--1042429033.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQgB5R1wzUiaWcDr-nvxuF8szk8UswOtUGn9NPHKTTiy6h3-tMklaEw63avD6dhYaCSwk1ZK2A_Lt1-ltcf6TeLxxKqUhyK0WJTovWLNyyFSrh4I4_Dk-1D4gP2Xnx-MGdjnAfyRZQVZM/s640/blogger-image--1042429033.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">I know I've written about this before, but I have the best luck with the CSA when I keep it simple. When I grocery shop I buy meat and fruit (we aren't doing the fruit share this year) and whatever else we might need. Tonight I was planning on pasta and chicken and a salad for the kids and I sautéed some chard and scallions with bacon for me- I made them try it, too. I topped it off with a little Parmigiano reggiano. Pretty darn good. And I'm sure I will keep bacon in the fridge for the rest of the summer!</div>Sarah Janehttp://www.blogger.com/profile/12156206125279698744noreply@blogger.com1tag:blogger.com,1999:blog-875221830533824612.post-91605283137023920762014-07-12T14:14:00.000-07:002014-07-14T14:40:52.107-07:00Spicy Greens Over Polenta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb_uzXvIPGuIaZMyUbHrYCRywc8O_nCT_G7PLgc2K747zaoEg3dWyy1wXTvXP-jtpDV4AIzAlCcty7Qy8G-0FJ4gkniyfnlVc63IWsz8dQ8Yuy05UmIdE5VMh2wom-PKClcAsJ9KoA3VY/s1600/IMG_8426.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb_uzXvIPGuIaZMyUbHrYCRywc8O_nCT_G7PLgc2K747zaoEg3dWyy1wXTvXP-jtpDV4AIzAlCcty7Qy8G-0FJ4gkniyfnlVc63IWsz8dQ8Yuy05UmIdE5VMh2wom-PKClcAsJ9KoA3VY/s1600/IMG_8426.jpg" height="266" width="400"></a></div>
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The kids were out of town with their Grandparents a couple of weeks ago. I used the opportunity to make a dinner that Neal and I love, but the kids don't care for.</div>
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<u><span style="font-family: Trebuchet MS, sans-serif;">Spicy Greens over Polenta</span></u></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4 cups water</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup each stone ground cornmeal and quinoa</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 teaspoon salt</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tablespoons olive oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 thinly sliced onion</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 cloves of garlic, crushed or minced</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">crushed red pepper flakes (to taste)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6 to 10 cups of washed, chopped greens (spinach, chard, kale, collards)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cup green onions, chopped</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup grated Parmesan cheese</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">eggs</span></div>
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<ol style="background-color: white; border: 0px; font-family: Verdana, Arial, sans-serif; font-size: 11px; list-style: none; margin: 0px 0px 0px -5px; outline: 0px; padding: 0px 35px 0px 25px;">
<li style="border: 0px; font-weight: bold; list-style-type: decimal; margin: 0px 0px 14px; outline: 0px; padding: 0px;"><span class="plaincharacterwrap break" style="border: 0px; font-weight: normal; line-height: 17px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">In a small bowl whisk together 2 cups water with the cornmeal, quinoa and salt. Bring the remaining 2 cups water to a boil in a heavy saucepan. Stir the cornmeal mixture into the boiling water, and continue stirring. Be careful! The polenta may spit and sputter and the hot bits of polenta can burn. Turn the heat to very low and cook the polenta for 40 minutes; stirring with a wooden spoon every 10 minutes.</span></li>
<li style="border: 0px; font-weight: bold; list-style-type: decimal; margin: 0px 0px 14px; outline: 0px; padding: 0px;"><span class="plaincharacterwrap break" style="border: 0px; font-weight: normal; line-height: 17px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">Make the spicy greens while the polenta cooks: Heat olive oil in a large saucepan over medium heat, add the onions. Cook the onions for about 5 minutes, stirring often, until they have softened. Stir in the red pepper flakes and the garlic, saute for 3 minutes. Then add the greens. Saute until the greens have cooked down, adding a tiny bit of water if needed (with tougher greens like kale and collards) to get the greens to soften and cook down. </span></li>
<li style="border: 0px; font-weight: bold; list-style-type: decimal; margin: 0px 0px 14px; outline: 0px; padding: 0px;"><span class="plaincharacterwrap break" style="border: 0px; font-weight: normal; line-height: 17px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">When the polenta has cooked for 40 minutes, sprinkle the green onions and grated cheese into the polenta. Stir well. Mound the polenta on plates, make a well in the center of each mound and top with greens and a sunny side up or poached egg. Sprinkle with salt and pepper and additional chili flakes to taste.</span></li>
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<span style="font-family: Verdana, Arial, sans-serif;"><span style="font-size: 11px; line-height: 17px;">adapted from the book <u>Vegetarian Planet</u> by Didi Emmons</span></span></div>
Kerryhttp://www.blogger.com/profile/06140293064792420724noreply@blogger.com0tag:blogger.com,1999:blog-875221830533824612.post-38161846404487529302014-07-12T13:56:00.000-07:002014-07-12T13:56:47.993-07:00Grilled Napa Cabbage and what was in our box this week<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik3Ht1D9uUNVD06PclhsXngzUNxmtOk5BDs4ZnMIJEk-QiLjANEKhjYRD-8vQsBhUL8YhOTyraVE70I5GxNSEAa_KXIHncDF0abeuAvuq8IQ5VLvAGIjdPSp_pq8gjsHtD6qTD4f1JBUE/s640/blogger-image-1905114418.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="571" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik3Ht1D9uUNVD06PclhsXngzUNxmtOk5BDs4ZnMIJEk-QiLjANEKhjYRD-8vQsBhUL8YhOTyraVE70I5GxNSEAa_KXIHncDF0abeuAvuq8IQ5VLvAGIjdPSp_pq8gjsHtD6qTD4f1JBUE/s640/blogger-image-1905114418.jpg" width="640" /></a></div>
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In our box: swiss chard, scallions, napa cabbage, lettuce, lactino kale, green beans, sugar snap peas, cucumber, zucchini, fennel, dill, and summer savory</div>
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This week was a good one! (Aren't they all though?) In addition to our veggies, we got our delivery of cherries from the fruit share, and lots of rhubarb, from my generous share partner. We have started getting more than just greens and herbs, but there are still lots of greens rolling in and we need to use them up. </div>
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A quick way to use a lot of napa cabbage quickly is to grill it. We cut the head of cabbage in half, leaving it intact at the bottom. To get the dirt out, I soak it gently in a sink full of cold water and swish the dirt out, leaving the cabbage leaves attached to one another. Then I dry it with the cut side down on a kitchen towel. When you are ready to grill, brush it with olive oil and add a bit of salt and pepper. Put it on the grill and keep a close eye on it. It can burn quickly, so keep it moving and it should be ready, a bit softer, warm, and with a few charred bits around the edges after about 7 to 10 minutes total. You can eat it just like that, but we prefer to make it into a quick salad. I make a quick dressing in the bottom of a bowl with 3 parts olive oil to one part cider vinegar. Then add 1 part coarse ground or dijon mustard and one part honey. Whisk all ingredients together and then add 3-4 chopped scallions (whites and greens) to the bowl. Chop the grilled cabbage into bit sized pieces and mix in. Add more salt and pepper to taste. Easy and a little something different. Having the warm "salad" makes it feel a bit different than the salads and slaws that we are having regularly at this time. A bit of crumbled bacon or blue cheese would elevate this to something easily served to guests.</div>
Kerryhttp://www.blogger.com/profile/06140293064792420724noreply@blogger.com0tag:blogger.com,1999:blog-875221830533824612.post-83643889330315219132014-06-30T12:01:00.002-07:002014-06-30T12:01:31.174-07:00Pizza rolls<div class="separator" style="clear: both; text-align: center;">
We have homemade pizza about once a week. We all enjoy it, but sometimes it's nice to mix things up a bit. A friend posted a picture on Facebook of some pizza rolls that she was making and I hopped on that idea. I looked at a few different online recipes and then worked on my own version.</div>
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I used a basic pizza dough recipe that I found on line. I rolled the dough into a large rectangle about 1/4 inch thick. Then I added a thin layer of tomato sauce and our toppings. This time it was thinly sliced onions, chopped spinach, basil, small pieces of salami, and mozzarella cheese. I rolled the entire rectangle the long way (much like you would with cinnamon rolls) and then cut the roll into slices about 1.5 thick. I placed the slices on a lined baking sheet and put them into a 425 degree oven for about 20 minutes, until they were melty and just starting to brown. My recipe ended up giving me 13 pizza rolls, plenty for our dinner and lunch the next day. I served the rolls along with a green salad of lettuce, spinach, and sugar snap peas. Yum!</div>
Kerryhttp://www.blogger.com/profile/06140293064792420724noreply@blogger.com1tag:blogger.com,1999:blog-875221830533824612.post-47038227950756696212014-06-29T19:08:00.000-07:002014-06-29T19:08:25.383-07:00Frittata: Two Ways<div class="separator" style="clear: both; text-align: center;">
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Whenever I am feeling overwhelmed by the veggies in the box, I make a frittata. It's my go-to for any meal and I use up whatever I have on hand. I abandoned the quiche in our regular rotation, in favor of this because it is so much easier and quicker. Now I save the quiche for a special occasion.<br />
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For this frittata, I cooked up a couple of strips of bacon that I had chopped into small pieces in my cast iron skillet. When the bacon was done, I took the meat from the pan, and added one small, diced onion to the bacon fat, and cooked it until it was soft. I then added the stems from a bunch of swiss chard and cooked those down. Next came the chopped swiss chard leaves. While those were cooking down I beat 9 eggs with about 1/4 cup of milk. I stirred in about 3/4 cup of shredded cheese. I had Jarlsberg on hand, so I used that. Then I poured the cheese and egg mixture over the veggies, stirring a bit to mix things. I sprinkled the cooked bacon back on top and then popped the whole thing in a 325 degree oven for about 20-30 minutes until it was cooked through and getting golden brown on top.<br />
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For a quick breakfast frittata, I threw some spinach and green onions in a small omelet pan with a bit of olive oil. I added some halved cherry tomatoes and two eggs, lightly beaten, salt and pepper. No cheese this time. A quick 10-15 minutes in the oven and it's done. Yum!Kerryhttp://www.blogger.com/profile/06140293064792420724noreply@blogger.com0tag:blogger.com,1999:blog-875221830533824612.post-17126120236450884192014-06-27T16:34:00.001-07:002014-06-27T16:35:39.082-07:00Fried rice with an over easy egg<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3NQiSwmqARqjqy-d1BYObmnLwNYNkUm6NckSn25fVVtZHCIcfifCIFGK0eaDM7JsqEDstABI0z1p3sws4d7LLCp2QGLfeMCUxBoZ4EvPCOdlVPqKy6VhfTLYNVcervlRyWb_QzwEsNi0/s640/blogger-image--620778171.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3NQiSwmqARqjqy-d1BYObmnLwNYNkUm6NckSn25fVVtZHCIcfifCIFGK0eaDM7JsqEDstABI0z1p3sws4d7LLCp2QGLfeMCUxBoZ4EvPCOdlVPqKy6VhfTLYNVcervlRyWb_QzwEsNi0/s640/blogger-image--620778171.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Friends<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">, I read Molly Wizenberg's Delancey and it was a delight. </span></div><div class="separator" style="clear: both;">I'm quite certain her fried rice recipe will be a catch all dinner this summer. Tonight I used the left over lettuce wrap ground chicken meat, broccoli and scallions and topped it off with an over easy egg. Serve with a gin and tonic. </div>Sarah Janehttp://www.blogger.com/profile/12156206125279698744noreply@blogger.com3tag:blogger.com,1999:blog-875221830533824612.post-78271489529779749832014-06-24T10:52:00.000-07:002014-06-24T10:52:33.358-07:00Sweet and Sour Collard Greens<br />
We rely on our CSA share for the majority of our veggies from late June through November. However, we have a little supplement in the form of some hobby garden beds in the back yard. I have 3 raised beds. One with strawberries and the other two with veggies. Each year I learn a bit more about gardening and I practice what I've learned out back. This year I did a bit of research on companion planting and gave that a try when laying out the plants in my beds. I also decided to plant some totally different things this year. In addition to my traditional peas, green beans, tomatoes, peppers, cucumbers, and herbs, I have shallots, celery, and collard greens. All things that I love to cook with and don't come in our CSA box. <br />
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The collards are growing like crazy. I was inspired on Father's Day by some leftover bacon fat in our cast iron skillet to come up with a way to use some of those huge, green leaves. This recipe for sweet and sour collard greens was a trial that worked in our favor. Neal loved these so much (or at least that is what he told me!). We didn't share any with the kids. We ate them ourselves for lunch during the week. They were even great reheated.<br />
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<u>Sweet and Sour Collard Greens</u> (serves 4)</div>
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2 bunches (about 20 large leaves) collard greens washed and roughly chopped</div>
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1 medium yellow onion roughly chopped into about 3/4 inch pieces</div>
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2 TBSP bacon grease</div>
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2 TBSP brown sugar</div>
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1-2 TBSP red wine vinegar plus 1 more TBSP for later in the cooking process</div>
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1/2 cup water (used as 1/4 and 1/4 at different times in the process)</div>
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salt and freshly ground pepper to taste</div>
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I started with warm bacon grease in a cast iron skillet. Bring the heat up and add the onions. Sprinkle with a pinch of salt and cook for about 5 minutes until they begin to soften. Then add 1-2 TBSP of red wine vinegar and the brown sugar. Stir to coat the onions and cook for about 1 minute. Then add the chopped greens. Depending on the size of your skillet you may need to add them in batches as they cook down until all have been stirred into the pan and are coated with onion mixture. Add 1/4 cup of water and cover, leaving the burner on low to cook the greens. Check after about 5 minutes to stir and make sure there is enough water to continue cooking the greens. After about 15 total minutes of cooking time for the greens, taste them. Add more vinegar, salt, and pepper to taste and more water if needed. Cook for a couple more minutes to take the edge off of the additional vinegar and get the greens nice and tender. If you are cooking up some bacon to get the grease, you could crumble the cooked bacon over the top to make this a main dish. If you are using leftover grease from your breakfast, serve with your favorite grilled meat or veggies.</div>
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If you don't have collard greens, I think this would be equally tasty with kale or swiss chard. You would want to reduce the cooking time for these less-aggressive greens. Maybe 3-5 minutes less for the kale and 5-8 minutes less for the swiss chard. With the chard, I would rough chop the stems and cook them along with the onion at the beginning. You might also want to use a bit less sugar and vinegar with these other greens as well.</div>
Kerryhttp://www.blogger.com/profile/06140293064792420724noreply@blogger.com1tag:blogger.com,1999:blog-875221830533824612.post-698178525870065422014-06-23T14:50:00.002-07:002014-06-23T14:50:56.766-07:00A spicy snack<div>
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One of our (the grownups') favorite snacks is radishes dipped in salt. Easy, savory, spicy, and refreshing, it's a nice little appetizer without ruining your dinner. Just wash the radishes and trim the greens off. (If the greens are in good shape, save them to cook into your scrambled eggs in the morning.) Sprinkle the radishes with, or dip them into, your favorite salt. We often use pink Hawaiian sea salt that my brother and his wife brought us from their honeymoon, but lately, we've been heating things up. We've been using Sriracha salt that I made. It is so easy to do!</div>
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<u>Sriracha Salt</u></div>
I use a ratio of about 10 tsp. of Sriracha to 1 cup salt. I usually use Kosher salt, but coarse sea salt would be great too. Stir the two ingredients together and then spread onto a baking sheet (or two) to air dry for 24-48 hours. To speed up the drying process, you can put the trays into a warm (less than 200 degree) oven for 1-2 hours to dry it out. <br />
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My favorite way to use this salt is on sautéed greens. It is equally great on eggs, avocado, and popcorn. It's a nice seasoning for chicken or fish as well. It also makes a great gift!</div>
Kerryhttp://www.blogger.com/profile/06140293064792420724noreply@blogger.com0tag:blogger.com,1999:blog-875221830533824612.post-76613841159005311272014-06-23T06:08:00.001-07:002014-06-27T16:36:08.930-07:00Breakfast<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Igpr0RbSQYYBomMlNG2J5Dul4kDO4G4O87tISRR28DElBcdILExi6QOAfPW3m3pR3x8EJtHFu8mtE0dksECqfStF8k5Wn3yQt429kpdKJviib2vF3o_BrCeyEDRGBr5U1AlQasGycZE/s640/blogger-image--915878694.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Igpr0RbSQYYBomMlNG2J5Dul4kDO4G4O87tISRR28DElBcdILExi6QOAfPW3m3pR3x8EJtHFu8mtE0dksECqfStF8k5Wn3yQt429kpdKJviib2vF3o_BrCeyEDRGBr5U1AlQasGycZE/s640/blogger-image--915878694.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">I've been trying to eat eggs more for breakfast. I'm usually more satisfied through the morning. I generally saute the power prewashed greens mix in butter and add a couple of eggs. This morning I added the scallions from Common Harvest and a tomato from the coop and a sprinkling of Parmesan. Yum. </div><div class="separator" style="clear: both;">Happy week to you all!</div>Sarah Janehttp://www.blogger.com/profile/12156206125279698744noreply@blogger.com0tag:blogger.com,1999:blog-875221830533824612.post-45698057665388747772014-06-21T19:51:00.001-07:002014-06-21T19:53:28.020-07:002014 Week 1<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDTa8wWVODsYt9m5jP-LywyUapw6PANfSdsRSgWq7rt9lBpvO_j-UY2cZZ0591PZNLV-nSPyksCK5st1aUZy8f9eCgUio9uKHDMdfWCDsyr5xjI7bgk59hMo_9kYMp5mXfmp7ahjhG7b4/s640/blogger-image-674772143.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDTa8wWVODsYt9m5jP-LywyUapw6PANfSdsRSgWq7rt9lBpvO_j-UY2cZZ0591PZNLV-nSPyksCK5st1aUZy8f9eCgUio9uKHDMdfWCDsyr5xjI7bgk59hMo_9kYMp5mXfmp7ahjhG7b4/s640/blogger-image-674772143.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">I didn't get to this week's veggies until this morning...we had a bit of an emergency with a flooded basement Thursday. Luckily, my veggie share partner, good friend, and neighbor Kathy had bagged our veggies up nicely so they were still in great shape when Nora and I got around to them this morning. We got a huge head of lettuce, lots of spinach, beautiful basil, rainbow Swiss chard, and scallions. We used some of the lettuce on burgers at lunch today. It was wonderful! </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">My meal plans for the week include pasta with torn basil and olive oil, Swiss chard and scallion quiche, green smoothies, and lettuce wraps. All old favorites! </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">I will share a new recipe for sweet and sour collard greens later this week. I planted two collards in our backyard garden this year and they are really producing.</div>Kerryhttp://www.blogger.com/profile/06140293064792420724noreply@blogger.com0tag:blogger.com,1999:blog-875221830533824612.post-44730745546151099392014-06-20T10:21:00.001-07:002014-06-27T16:36:27.878-07:00Basil inspiration!<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEino9zdO-qnSvrhT4-X8bacAEifWwbSD0wWyDV9kinMQPrF7Uinf5PqHpSCKjJ93e0hOkZutC8ED6QTR3F6uxciE9Hauof5BNSjlHkYAfhnucZGtxxrRua-OOxJZ_OSUnLHlL2ao-YdG6o/s640/blogger-image--795133515.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEino9zdO-qnSvrhT4-X8bacAEifWwbSD0wWyDV9kinMQPrF7Uinf5PqHpSCKjJ93e0hOkZutC8ED6QTR3F6uxciE9Hauof5BNSjlHkYAfhnucZGtxxrRua-OOxJZ_OSUnLHlL2ao-YdG6o/s640/blogger-image--795133515.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">I picked up our first CSA box last night and there was a beautiful bundle of basil. I added some salami, fresh mozzarella, tomatoes, olive oil (from a CSA in Cali that Kerry found), balsamic vinegar and salt and pepper. With a little Tazo iced green tea. Perfection!</div><div class="separator" style="clear: both;"><br></div>Sarah Janehttp://www.blogger.com/profile/12156206125279698744noreply@blogger.com2tag:blogger.com,1999:blog-875221830533824612.post-25554643805468876642014-06-13T09:29:00.001-07:002014-06-13T09:58:47.627-07:00Summer 2014 season<div style="font-family: Helvetica; font-size: 12px;">
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CSA deliveries start next week! Until then, we've got some great Farmers' Market spoils, like this spinach. On our latest shopping trip we picked up radishes, spinach, spring onions, and asparagus<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">. I am so glad we're back to local produce season around here!!!</span><div><div><div class="separator" style="clear: both;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgip07czSAR_Hvx8wtmws3whVDiy_tZLsoV-wjJAaY7eTpuKzQ4fFrrkQBWhh5NY83VHprC5r9EQCCZld4hazTW0K4uXSrZA4UaXJXRnlw4lAmKSCIM8y0IJfWzoslaW3tLUvEALPjJNh4/s640/blogger-image-1142489379.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgip07czSAR_Hvx8wtmws3whVDiy_tZLsoV-wjJAaY7eTpuKzQ4fFrrkQBWhh5NY83VHprC5r9EQCCZld4hazTW0K4uXSrZA4UaXJXRnlw4lAmKSCIM8y0IJfWzoslaW3tLUvEALPjJNh4/s640/blogger-image-1142489379.jpg"></a></div><div class="separator" style="clear: both;">Last night we had one of our favorite simple dinners, rice bowls. This is a quick and easy way to use lots of fresh veggies and the kids love this dinner. We start with a base of rice or noodles. Last night we used jasmine rice. Then we layer on whatever veggies we have on hand. </div><div class="separator" style="clear: both;">This bowl is filled with fresh spinach, spring onions, carrots, and broccoli slaw. We added some garlic shrimp and an egg on top. Sarah's peanut sauce, tamari, or Sriracha are all great additions for extra flavor. A few drops of toasted sesame oil would be tasty too! We'll have this dinner often this summer with pretty much anything that comes in our veggie box. Happy Summer!!!</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB5jrhYQVr_3LUwYmLztCRGc8hLBcXAIPVh2Dil51hyphenhyphenfWkPG2njK0j2fUMWQb7ZyqPjpayDP-ffiXBC8_lq5S09WLoUtxlnB6Xk6c_JntpGpiBGXlmiRAudII8UckFmk0fXoXaDlgRYdg/s640/blogger-image--1532906116.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB5jrhYQVr_3LUwYmLztCRGc8hLBcXAIPVh2Dil51hyphenhyphenfWkPG2njK0j2fUMWQb7ZyqPjpayDP-ffiXBC8_lq5S09WLoUtxlnB6Xk6c_JntpGpiBGXlmiRAudII8UckFmk0fXoXaDlgRYdg/s640/blogger-image--1532906116.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">P.S. This is my first time trying the Blogger app. Didn't have the best reviews but until we get a new computer we're working on mobile devices, so we'll se how it goes!</div><br></div></div></div>Kerryhttp://www.blogger.com/profile/06140293064792420724noreply@blogger.com0tag:blogger.com,1999:blog-875221830533824612.post-87937632369420509982013-07-29T20:11:00.000-07:002013-07-29T20:11:39.633-07:00Summer Succotash<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2503RIOQU1WdkF4a2ZmRgSGGGFccd0sfxw5xFqxxgbRk4WPXTaqsEL-X873agB5mkxyxnVA3Z-gu25RiZOWLWCUpq22Uk7hi29Ylt4Vm2Ve-tshStKpog5veAciqifvPaE2BVOJBhgRM/s1600/IMG_7758.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2503RIOQU1WdkF4a2ZmRgSGGGFccd0sfxw5xFqxxgbRk4WPXTaqsEL-X873agB5mkxyxnVA3Z-gu25RiZOWLWCUpq22Uk7hi29Ylt4Vm2Ve-tshStKpog5veAciqifvPaE2BVOJBhgRM/s640/IMG_7758.JPG" width="640" /></a></div>
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This was a big hit with the whole family. Well, Henry would have preferred it without the tomatoes, but that is just plain silly!</div>
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I started with <a href="http://www.thekitchn.com/recipe-succotash-salad-recipes-from-the-kitchn-192297">this recipe</a> and followed it pretty closely. It was just as good the second day for lunch!</div>
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Summer Succotash</div>
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2 tablespoons olive oil</div>
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1 large onion, chopped</div>
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1 1/2 cups frozen baby lima beans cooked for about 5 minutes in boiling water</div>
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Kernels from 4 cooked ears of corn</div>
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1 pint small tomatoes (we used a mix of cherry, grape, and another small heirloom variety), halved</div>
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Juice from 1 lemon, freshly squeezed</div>
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1/4 cup feta cheese, crumbled</div>
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1/4 cup basil, sliced in chiffonade</div>
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Freshly ground black pepper and sea salt, to taste</div>
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In a medium saucepan, heat the olive oil and cook the chopped onion with a small pinch of salt for about 5 minutes. Then add the beans and corn and stir over medium-low heat for about 1 minute.</div>
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Add all cooked ingredients to a bowl with the basil, feta, and lemon juice. Add salt and pepper to taste.</div>
Kerryhttp://www.blogger.com/profile/06140293064792420724noreply@blogger.com1tag:blogger.com,1999:blog-875221830533824612.post-78937824138234863322013-07-15T12:43:00.002-07:002013-07-15T12:49:18.780-07:00Hot Fennel Dip<div class="separator" style="clear: both; text-align: center;">
Fennel is the last vegetable in our CSA box that I have to conquer. I have used it in soups and ratatouille, I have roasted it with cherry tomatoes, and served it alongside grilled salmon. It just hasn't been a favorite in our house. Last night we tried a new recipe and it was a winner. Everyone loved the fennel cooked in a dip similar to hot artichoke dip. We got the idea from the June issue of <a href="http://www.minnesotamonthly.com/media/Minnesota-Monthly/June-2013/Eat-Your-Way-Through-Summer/index.php?cparticle=4&siarticle=3#artanc">Minnesota Monthly</a>. The dip was one of 5 ways to use fennel. Next I look forward to caramelizing thin slices with onions and using it on pizza.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQylZ8qVqyLl3ZOxzjEdDw9GAfw0nPiXKTxnTPbBK36ooTTfSYKsjhhXwMXYV9LE95bh2IZcMPzma3tVd2_00QYnOujWWuPwso2G5KWVJ6eITTr6Tb7K4PBVmJZIoarD9AK3EoN9oV0Lw/s1600/IMG_7709.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQylZ8qVqyLl3ZOxzjEdDw9GAfw0nPiXKTxnTPbBK36ooTTfSYKsjhhXwMXYV9LE95bh2IZcMPzma3tVd2_00QYnOujWWuPwso2G5KWVJ6eITTr6Tb7K4PBVmJZIoarD9AK3EoN9oV0Lw/s400/IMG_7709.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnFvRP1Pohv0EAc272fi-qSQRcC3tzsCpwF5d_hyphenhyphenP7LgcSXGhXjXfnA7IttvlL90cgxxiu2syoMB9F0-PbSmBKIYyKiogkL7AEvN7zlr7PpDhhhtIxREei5eyFxuB-Ur8OmYknqF8jKd0/s1600/IMG_7718.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnFvRP1Pohv0EAc272fi-qSQRcC3tzsCpwF5d_hyphenhyphenP7LgcSXGhXjXfnA7IttvlL90cgxxiu2syoMB9F0-PbSmBKIYyKiogkL7AEvN7zlr7PpDhhhtIxREei5eyFxuB-Ur8OmYknqF8jKd0/s400/IMG_7718.JPG" width="400" /></a></div>
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For the dip I used:</div>
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2 bulbs of fennel and fronds of 1 bulb</div>
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2 scallions, whites and greens, chopped</div>
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8oz Neufchatel cream cheese</div>
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1 cup light mayonnaise</div>
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1 cup shredded parmesan cheese</div>
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juice of 1/2 lemon</div>
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fresh cracked pepper and sea salt to taste</div>
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roughly chop the fennel fronds and set aside</div>
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cut bulbs into quarters</div>
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blanch bulb quarters for 4-5 minutes in boiling water</div>
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add fronds for last 1-2 minutes</div>
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drain, rinse, and chop into smaller pieces</div>
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mix the other ingredients in a bowl reserving a few tablespoons of parmesan cheese</div>
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fold in the chopped fennel and top with the remaining cheese</div>
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bake in a 350 oven for 25 to 40 minutes, until golden and bubbly</div>
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serve with crackers, bread, pita, tortilla chips, or your favorite cut veggies</div>
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note: I think next time I might try subbing yogurt for the mayo</div>
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Another modification would be to use some feta in place of some of the parmesan cheese</div>
Kerryhttp://www.blogger.com/profile/06140293064792420724noreply@blogger.com0tag:blogger.com,1999:blog-875221830533824612.post-87024550148676589872013-07-07T19:34:00.000-07:002013-07-07T20:34:54.197-07:00Blueberry Basil Preserves<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWDi-CATFM_yIWIGNo75oOQKmZpdvKweQVygGpU_j9ibi8DDZQK0IENi_ehTVhw0KTK-0nYARrWQ4DGyDHK-LFYjH0SflTkBi-cJHU-u3pdB-P1GzreeyCX_NvzZZKYv40FJDcuograyc/s1600/IMG_7588.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWDi-CATFM_yIWIGNo75oOQKmZpdvKweQVygGpU_j9ibi8DDZQK0IENi_ehTVhw0KTK-0nYARrWQ4DGyDHK-LFYjH0SflTkBi-cJHU-u3pdB-P1GzreeyCX_NvzZZKYv40FJDcuograyc/s400/IMG_7588.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEA7zeMoI-93WS7QEeSojni6iBf1ZaEUTiL5ZFN2baVhmAsr_GPSjB9ubL6-TzzrMjj-OEiwCphuz5KBqFwwX_mVcqg4K4aN9mPOY037wT5vIMjGRlW2hn5BAyG-JdFkrdXSYZrCPuL2g/s1600/IMG_7596.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEA7zeMoI-93WS7QEeSojni6iBf1ZaEUTiL5ZFN2baVhmAsr_GPSjB9ubL6-TzzrMjj-OEiwCphuz5KBqFwwX_mVcqg4K4aN9mPOY037wT5vIMjGRlW2hn5BAyG-JdFkrdXSYZrCPuL2g/s400/IMG_7596.jpg" width="266" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_-OKqtlv9-O5FoFLASWyDhe2f9sKH_jXK6HhdMmkPYjsQ8gofOwjpTyq0Jezbm9ZNDcV5_9edRbDJiseHzoH3j4Jix_8kJt3W3FK4vdIx0PeN0HssZvCuyBwdkx7QR34PJyfQpHEQOoA/s1600/IMG_7592.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_-OKqtlv9-O5FoFLASWyDhe2f9sKH_jXK6HhdMmkPYjsQ8gofOwjpTyq0Jezbm9ZNDcV5_9edRbDJiseHzoH3j4Jix_8kJt3W3FK4vdIx0PeN0HssZvCuyBwdkx7QR34PJyfQpHEQOoA/s320/IMG_7592.JPG" width="320" /></a></div>
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I made a small batch of these <a href="http://cupcakerehab.com/2013/06/blueberry-cream-pie-for-dad-plus-a-bonus-jam/">blueberry basil preserves</a> last week. </div>
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It is quite tasty and a little goes a long way on wheat toast. </div>
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Next time I might reduce the sugar by that last 1/4 cup. </div>
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The berries we had were so ripe and sweet on their own, </div>
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but too little sugar can cause problems with setting. </div>
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Blueberries are quite high in natural pectin though, </div>
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so that eliminates the need for any added pectin from the store.</div>
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I followed her directions pretty closely but tripled the ingredients. </div>
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I ended up with 5 8 oz jars plus a but more.</div>
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Ingredients:</div>
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3 pints fresh blueberries</div>
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2 1/4 cups sugar</div>
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6 tablespoons lemon juice</div>
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10-12 large basil leaves washed and chopped</div>
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Directions:</div>
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Mash your blueberries in a bowl with the sugar. </div>
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Add the basil and lemon juice and toss together & let sit for one hour.</div>
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Sterilize 5-6 8 oz. jars and put the bands and lids in hot water to soften the seal.</div>
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When ready, put the fruit mixture into a large saucepan. </div>
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Bring to a boil and cook for 15-35 minutes or until it passes the plate test/reaches 220° F. </div>
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This might take longer or maybe even less time; it will depend on the weather, how much liquid is in the berries, the ripeness, your stove, the type of pan you use, etc.</div>
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Pour into warm prepared jars. </div>
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Wipe rims, place lids & bands, and process in a boiling water canner for 10 minutes.</div>
Kerryhttp://www.blogger.com/profile/06140293064792420724noreply@blogger.com0tag:blogger.com,1999:blog-875221830533824612.post-56554127151353316692013-06-27T13:47:00.000-07:002013-06-27T13:47:07.843-07:00June 27<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoE710sC8XNtwWZKH1oMbJw2ErlG9ywJhj97kLBkNZAYeRuSz8VTqeGctfu-EIUwWhBbae1kAORxdjwaVwMEpdhcz9wQLW3DL3F_Lyv50fWBjGRCCy3s6HihCWSdgPF7qrlzGkBKbNFMY/s1600/IMG_7587.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoE710sC8XNtwWZKH1oMbJw2ErlG9ywJhj97kLBkNZAYeRuSz8VTqeGctfu-EIUwWhBbae1kAORxdjwaVwMEpdhcz9wQLW3DL3F_Lyv50fWBjGRCCy3s6HihCWSdgPF7qrlzGkBKbNFMY/s640/IMG_7587.JPG" width="640" /></a></div>
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This week we have radishes, zucchini, cucumber, swiss chard, napa cabbage, romaine lettuce, scallions, cilantro, and basil. We also got our fruit share delivery of organic blueberries.</div>
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On the menu for the week (in no particular order)</div>
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swiss chard and sausage frittata</div>
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lettuce wraps</div>
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grilled napa cabbage with salsa verde</div>
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spinach cilantro dip</div>
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blueberry basil jam</div>
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We'll eat the radishes tonight with some <a href="http://www.epicurious.com/recipes/food/views/Sriracha-Salt-364309">Sriracha salt</a>. Have you tried it yet? Amazing and sooooo easy! Great on greens, eggs, fish, and fresh radishes!</div>
Kerryhttp://www.blogger.com/profile/06140293064792420724noreply@blogger.com0tag:blogger.com,1999:blog-875221830533824612.post-92001990258119168592013-06-21T11:46:00.000-07:002013-06-21T11:46:01.223-07:00Quick Pickled Carrots<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0H9Z0a19UE6UrkP60ukRz-9SUrAGMMVX1puD3oeLaIUIwKb9AtWppWeGcWpxj4lUedMNxiOREQg4sevpQLqCmmJZIe6EMbg2_EokqsNeY0xhiISyvxlSc2W9gJ87QiM4nMtXCGUMfffw/s1600/IMG_7564.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0H9Z0a19UE6UrkP60ukRz-9SUrAGMMVX1puD3oeLaIUIwKb9AtWppWeGcWpxj4lUedMNxiOREQg4sevpQLqCmmJZIe6EMbg2_EokqsNeY0xhiISyvxlSc2W9gJ87QiM4nMtXCGUMfffw/s640/IMG_7564.JPG" width="640" /></a></div>
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With all that delicious green staring me in the face yesterday, I had to do something exciting. I haven't tried making the strawberry rhubarb ice cream yet but I have eaten two delicious salads in the past 18 hours and sprinkled dill into my scrambled eggs this morning. I also used some of the dill in these easy carrot pickles. I searched for a recipe that I liked and wasn't able to come up with just what I wanted so I set about making my own. I made a pint jar of pickled carrots with the following recipe:</div>
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3 medium-large carrots scrubbed clean and cut into thin diagonal slices </div>
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(be sure to peel your carrots if they are not organic)</div>
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2 cloves of garlic, thinly sliced</div>
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1/2 tsp of chili pepper flakes (or more to taste)</div>
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several sprigs of fresh dill</div>
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-add the above ingredients, in mixed layers, to a clean pint jar-</div>
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in a small saucepan, bring the following ingredients to a boil</div>
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1/2 cup cider vinegar</div>
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1 cup water</div>
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1 teaspoon honey</div>
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1/2 teaspoon sea salt</div>
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1 large sprig dill</div>
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boil for a minute or two, then let cool slightly</div>
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take out the dill from the brine and then pour the brine into the jar</div>
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let the jar cool a bit more, then cover tightly with a lid and store in the fridge overnight</div>
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Pickle plates are big here in the twin cities. Many restaurants feature their own pickled vegetables and I try them at most every place we venture to. Most have been pretty good, although with the last plate I had, the vinegar really overpowered the taste of the vegetables. I like the 2 to 1 ratio of water to vinegar in this recipe as well at the bit of honey. It does not make these sweet at all, but takes an edge off of the vinegar. You could certainly add more if you would like more sweetness to your pickles. In fact, if you left out the dill and garlic, increased the honey, and added some ginger, these would be totally different but most delicious. I'll give it a try sometime and let you know how it goes! </div>
Kerryhttp://www.blogger.com/profile/06140293064792420724noreply@blogger.com0tag:blogger.com,1999:blog-875221830533824612.post-25682391569771989152013-06-20T13:20:00.000-07:002013-06-20T13:20:05.735-07:00First Days of Summer<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMtdKsCW1Qk5lzVGfGVR5GBR0Nik155n5SSnA-b975EzCr21HJrnCm3l7Ufqb88zRgdc0hJ40dD2g4iORyBbqBhGi_g2thkf1ZK5i2F3QA-eseTylTohAmTGHhsOYvbzpfPX-gA4IhcyM/s1600/IMG_7536.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMtdKsCW1Qk5lzVGfGVR5GBR0Nik155n5SSnA-b975EzCr21HJrnCm3l7Ufqb88zRgdc0hJ40dD2g4iORyBbqBhGi_g2thkf1ZK5i2F3QA-eseTylTohAmTGHhsOYvbzpfPX-gA4IhcyM/s640/IMG_7536.JPG" width="640" /></a></div>
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Summer has finally arrived in Minnesota. The warmer weather is here and the garden is starting to show progress. We have a pepper out there, quite a few small, green strawberries and flowers on the two cherry tomato plants. Progress! That is one sign of summer. There are so many... sunburns, wet bathing suits in the bathtub, laundry drying on the line. These few things have been trickling in over the last few weeks, but it took until today to really feel like summer for me. A trip to the library for more books to read (our second in 24 hours), a stop by <a href="http://sebastianjoesicecream.com/">a favorite ice cream shop</a> for an afternoon treat (the most delicious strawberry rhubarb ice cream), and then the first CSA veggie pick-up of the year. See that big bunch of basil in the front? That is what tipped the scales into summer for me. The scent of that huge bunch of basil did it. Summer is here!</div>
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As you can see, our first box is bursting with green, as usual. Two heads of leaf lettuce, a huge head of Napa Cabbage, basil, dill, and spring onions. (We are still doing a spilt share with a neighbor and friend.) You can also see her generous donation of a ton of rhubarb from her yard. </div>
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I have one pint of mashed strawberries left from last summer (we are still about a week or so away from u-pick season here) and after this afternoon, I have my heart set on making <a href="http://www.savorysimple.net/strawberry-rhubarb-ice-cream-and-sorbet/">one of these two recipes</a>. Or maybe even both!</div>
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What have you been getting in your CSA shares? Or are you already harvesting from your own gardens? Tell me, please!</div>
<br />Kerryhttp://www.blogger.com/profile/06140293064792420724noreply@blogger.com0tag:blogger.com,1999:blog-875221830533824612.post-30623819197910714232012-08-03T05:50:00.001-07:002012-08-03T05:50:45.582-07:00csa breakfast<div class="separator" style="clear: both; text-align: center;">
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Banana, mixed berries, pineapple, kale and water smoothie.<br />
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Buttered toast with egg and tomato.Sarah Janehttp://www.blogger.com/profile/12156206125279698744noreply@blogger.com1tag:blogger.com,1999:blog-875221830533824612.post-39673767367494578462012-07-31T17:52:00.000-07:002012-07-31T17:52:00.416-07:00Zucchini Pickles<div class="separator" style="clear: both; text-align: center;">
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I've been meaning to try <a href="http://www.101cookbooks.com/archives/quick-pickled-zucchini-recipe.html">this quick zucchini pickle recipe from 101 Cookbooks</a> for ages now. Recently, I finally got around to it. I am so glad I did... they are fabulous.<br />
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I followed the recipe pretty faithfully, changing only 1 ingredient, I had to substitute crushed red pepper flakes for the fresh chile used in the recipe.<br />
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Really, give these a try. A nice alternative to a regular pickle. Great on a burger or just on their own!Kerryhttp://www.blogger.com/profile/06140293064792420724noreply@blogger.com0tag:blogger.com,1999:blog-875221830533824612.post-74718824898935899182012-07-31T14:44:00.001-07:002012-07-31T14:45:44.462-07:00breakfast sandwich<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHV2tM-g9rhVhDM31srxjDTnFOgYBT6GN_3y4-I_hPrtC3b2suFstvaZQ5cOEZhOUKbj2opnBobWWjYwQ0JVrR2dfkBQM0fAtZZXpP9QwfvJaxK58u-OcJYMMvF34RLJRx09y6SH5nZJY/s1600/IMG_1750.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHV2tM-g9rhVhDM31srxjDTnFOgYBT6GN_3y4-I_hPrtC3b2suFstvaZQ5cOEZhOUKbj2opnBobWWjYwQ0JVrR2dfkBQM0fAtZZXpP9QwfvJaxK58u-OcJYMMvF34RLJRx09y6SH5nZJY/s640/IMG_1750.JPG" width="640" /></a></div>
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Whole wheat bagel, veggie cream cheese, sauteed swiss chard and a fried egg.Sarah Janehttp://www.blogger.com/profile/12156206125279698744noreply@blogger.com0