blog post from Elmwood

Box contained:

asparagus

dried black beans

garlic greens

parsnips

spinach

thyme

horseradish root

In the past week, we’ve had:

Black bean soup – not great, DH makes better black beans with canned beans and the Goya recipe.

Asparagus tossed with olive oil and baked – yum!

Sausage & spinach quiche with garlic greens, spinach, and leftover sausage patties.  I used milk instead of cream and only 3 eggs – yum!

Steamed parsnips with honey & butter – yuck.  I don’t know if I didn’t peel and trim these enough, but they had several tough spots.  I can’t recall ever having parsnips before.  The kids did not care for the flavor at all and they are reasonably adventurous eaters, at least compared to the other 5 & 6 y/o’s we know.

Chicken enchiladas with spinach – I boiled & shredded three chicken breasts, made a can of cream of chicken soup using the chicken broth, added the chicken, chopped spinach, and a can of enchilada sauce to the soup, and baked for 30 minutes – yum!

I still have one meal’s worth of asparagus and about half the spinach.  I haven’t even touched the thyme or horseradish, but they will keep.  New box comes today!

It’s almost time for our vegetable pickup to start. We’ve participated for the past three summers in the Community Sponsored Agriculture program with Elmwood Stock Farm. It couldn’t be easier, every week I pickup a basket of vegetables and a half-dozen free-range eggs from the farm’s stand at the farmer’s market.  They give us tips on storage and a few recipes, so it’s not like I’m totally on my own.

We’ve received many veggies we really like, a few veggie we really don’t like, a few veggies we’ve just never eaten before and a very few veggies that we’ve never even heard of before… kolrabi, anyone?

I thought I’d try to blog about what we get and how we prepare it.   I need to do better with meal planning and maybe this will be a good start.