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CSA Thursday

I haven’t posted in a while, I do apologize.  Cancer has taken over our lives.  Jeff has gone from a stage 3 to a stage 4.  His melanoma has mets to his liver.  There are options, but they are few.  I struggle to keep hope alive, but I must.  We meet again with his oncologist next week to see what the next course of action is.  He will *hopefully* be meeting with a melanoma specialist in Madison. I hope this doctor can help him.  I hope he can keep Jeff around for a very long time.  As for me, I am tired.  Down right exhausted.  I have been living in constant fear and worry.  I have a lot to lose.

One of the things that brings Jeff joy is fetching my CSA boxes every Thursday.  He has really changed his eating habits and has grown to love the produce I get from Highcross Farm as much as I do.  When Jeff is happy, I am happy.  Farmer Steve and Kath have no idea how much joy they bring my family in what they do. For that I am eternally grateful.

With that being said…

In the box this week:

  • Tomatoes
  • Carrots
  • Red chili pepper
  • I am in love with the baby watermelon
  • Savory
  • Red potatoes
  • Red Pac Choi
  • Squash
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Posted by on September 29, 2011 in Uncategorized

 

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CSA Scramble

I’m really starting to get into this concept they call breakfast.  I love the alone time I get when I cook breakfast. No phones, no kid’s friends in and out, no noise period. I love it.  I use this time to meditate, introspect and yes, pray.  There is a lot on my plate right now (excuse the pun hehe) and cooking has been soothing my soul.

This morning I decided to clean out the refrigerator.  I had some left over Canadian bacon, some left over potatoes that were in my prior week’s CSA box, some mozzarella cheese, and 2 lonely tortillas.  Add in some farm fresh eggs, onions and peppers from my awesome CSA box and Jeff and I had one heck of a yummy breakfast.

It’s a little difficult to put measurements to this recipe since I used up what I had for left overs, but I’ll do my best.

Supplies:

  • 4 eggs
  • 2 slices mozzarella cheese, diced
  • 1 bell pepper, diced
  • 1 onion, diced
  • 3 slices Canadian bacon, diced
  • 10 small red potatoes, precooked and cut in half
  • 1 tablespoon olive oil
  • S & P to taste
  • 2 tortillas

In a large skillet sautee peppers and onion in olive oil until they just start to turn soft.  Add potatoes and Canadian bacon and cook until heated through.

Crack eggs over ham/potatoes/veg and scramble everything together.  Add cheese and toss until cheese starts to melt and eggs are cooked to your liking.  Add salt and pepper.

Place on top of a warm tortilla and enjoy!

 
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Posted by on September 15, 2011 in Uncategorized

 

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CSA Thursday!

I love my boyfriend. I truly do. He has been picking up my boxes for me every Thursday. How thoughtful.  He has also been unpacking my box and putting it away before I could snap a picture.  Today I made sure I unpacked the box so I could show you the awesomeness that comes from Highcross Farm.

In the box this week:

  • golden beets
  • tomatoes
  • cucumbers
  • red potatoes
  • basil
  • pole beans
  • a big, beautiful bell pepper
  • zucchini
 
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Posted by on September 1, 2011 in Uncategorized

 

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Super Lemony Linguini

When I peeked into my CSA box at the drop off site, the smell of the lemon basil hit me with full force.  Man, I love lemon basil.  On the way home I was brainstorming on what I could do with it (Yes! I actually have time for dinner tonight! woot!).  At first I was thinking lemon basil infused lemonade (Which I still might make this weekend).  The rumbles in my belly told me I was more hungry than thirsty, so I thought some more.  Then I remembered I had a small container of greek yogurt and a couple of lemons in my refrigerator…DING!

What I came up with was a wonderful summer dish.  Very light and very lemony.  I love it and I hope you do too.

Look how gorgeous this basil is!

I rushed home, opened my box, took a picture for you fine folks and got right to cooking.

Supplies:

  • 1 small container greek yogurt
  • the rind of 1 lemon
  • juice of 1 lemon
  • A small handful of lemon basil (chopped)
  • 2 tablespoons low-fat sour cream
  • S&P
  • Cooked linguini.  (Save some of the cooking water)

In a mixing bowl I whisked together all the ingredients except the pasta.  Set aside

Cook and drain your pasta according to package directions (saving some of the cooking water).

Add lemon sauce to pasta and mix thoroughly.  This will thicken up so loosen with a little bit of the pasta water ( I did it by ladle fulls).

Garnish with some whole lemon basil leaves and enjoy.

 
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Posted by on August 4, 2011 in Uncategorized

 

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CSA Thursday

  • Various summer squash
  • Beets!
  • Beans
  • Cabbage
  • Cucumbers
  • Onions
  • Hot peppers
  • Lemon Basil (My most favorite)

I have plans for those beets, oh yes I do…

 
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Posted by on August 4, 2011 in Uncategorized

 

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Summer Squash Mini Frittatas

Breakfast. They say it’s the most important meal of the day.  For years this was the meal I skipped the most.  With Jeff’s recent diagnosis of the Big “C”, my days have consisted of a barrage of doctors appointments, lab tests, scans and MRIs; all while holding down a full-time job. Phew!  Ironically, breakfast is the only meal I have had time for lately.  All the experts that tell us to eat a good breakfast to carry you through the day are 100% right.

I’ve been cooking for one in the morning.  Jeff and the kids are usually sleeping.  I decided to make myself some mini frittatas.  They are quick and easy to make and they store well in the refrigerator or freezer.  I used some of the red onion, patty pan squash and zucchini that were in my CSA box this week.  I also added some greek yogurt to give it a hint of tang.  They came out perfect.

Supplies: (Recipe makes 2 mini frittatas)

  • 4 eggs
  • 1/2 small zucchini, sliced
  • 1 patty pan squash, diced
  • 1 small red onion, thinly sliced or diced (I had some adorable baby red onions in my box, I sliced them into mini rings)
  • 2 heaping tablespoons Greek yogurt
  • 1 tablespoon grated Parmesan cheese
  • 1 tablespoon fresh sage, chopped
  • 1 teaspoon fresh rosemary, chopped
  • S&P to taste

Spray a skillet with non stick spray and sautee the onion, patty pan and zucchini on medium high until just barely soft.  Set aside to cool down a bit.

In a mixing bowl mix the eggs, yogurt, chopped herbs, cheese, salt and pepper until the eggs are pale yellow and have fluffed up a bit.

Add cooled veg to egg mixture and ladle into well greased ramekins or whatever smallish vessel you may have.

Set on a baking sheet and bake at 400F for 35 minutes.  A knife will run clear when inserted into the center. They will rise up a bit and be a gorgeous golden brown.

Let cool completely.  Run a butter knife along the edge of the frittata to loosen it and invert onto your plate.  Garnish with whatever you like.  For me it was a piece of toast and a glass of orange juice.  Now, I think I am ready to face the day.

Enjoy!

 

 

 

 
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Posted by on August 4, 2011 in Uncategorized

 

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CSA Thursday

I apologize for the crappy shot but, look at all that!  Not too shabby for a SMALL share.

 
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Posted by on July 28, 2011 in Uncategorized

 

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