Rutabaga found the ripe raspberries as soon as we got home tonight. There were exactly three ready to eat; one for each of us. It doesn't get any fresher than this. Yum!
Thursday, July 11, 2013
First raspberries from the backyard
Rutabaga found the ripe raspberries as soon as we got home tonight. There were exactly three ready to eat; one for each of us. It doesn't get any fresher than this. Yum!
Week 4: Veggie CSA
This week's bag:
Contents: 1 bunch kale,1 head broccoli, 1 squash, 1 cukes, 1 bunch yellow carrots, 1 bunch fennel, 1 bunch chioggia beets, 1 pound green beans and 1 pound fava beans
Plan of attack:
- Freeze kale, squash and carrots.
- Steam and eat green beans all week.
- Fava beans - Try to find the recipe we had last year that was so good with fava beans. In the meantime, consider making this one: Fava Beans and Radish Bruschetta.
- Cry that we have more beets, and then roast them and sneak them into the Husband's lunches.
- Fennel?
- Lastly, roast the broccoli to eat for dinner tonight. Here's the amusing part. When I was a kid, my brother would eat the top of the broccoli floret and then hand me the bottom. Now here I am a grown-up and my kid does the same thing. He chomps off the top and hands me the bottom. I love it.
What do others have planned?
Contents: 1 bunch kale,1 head broccoli, 1 squash, 1 cukes, 1 bunch yellow carrots, 1 bunch fennel, 1 bunch chioggia beets, 1 pound green beans and 1 pound fava beans
Plan of attack:
- Freeze kale, squash and carrots.
- Steam and eat green beans all week.
- Fava beans - Try to find the recipe we had last year that was so good with fava beans. In the meantime, consider making this one: Fava Beans and Radish Bruschetta.
- Cry that we have more beets, and then roast them and sneak them into the Husband's lunches.
- Fennel?
- Lastly, roast the broccoli to eat for dinner tonight. Here's the amusing part. When I was a kid, my brother would eat the top of the broccoli floret and then hand me the bottom. Now here I am a grown-up and my kid does the same thing. He chomps off the top and hands me the bottom. I love it.
What do others have planned?
Blueberry Peach Crisp
Blueberries are here! I brought some home from the farmer's market and within an hour had this crisp in the oven baking. The recipe I use came from a blog Sweet Mary, but it looks like the blog has been taken down, so here is my modified version of the recipe:
Blueberry Peach Crisp
Filling:
2 lbs peaches - pitted, sliced, cut up into chunks (used frozen, from last summer)
2 c blueberries
1 T cornstarch
2 T fresh lemon juice
1/6 c sugar
Topping:
1/3 c flour
Between 1/3-1/2 c brown sugar
Just less than 1/2 c old fashioned rolled oats
1/4 t salt
1/2 t cinnamon
4 T cold vegan butter
Preheat the oven to 350 degrees.
Prep fruit. Take a tablespoon of the liquid from the fruit and mix it in a small bowl with the cornstarch. Then in a large bowl mix the fruit, cornstarch, lemon juice and sugar. Set aside.
Combine the flour, brown sugar, oats, salt, and cinnamon. Cut in butter until butter is the size of small pebbles.
Spread the fruit mixture into an 8x8 baking dish. Pour topping over fruit evenly. Bake for 45 minutes. Enjoy!
Blueberry Peach Crisp
Filling:
2 lbs peaches - pitted, sliced, cut up into chunks (used frozen, from last summer)
2 c blueberries
1 T cornstarch
2 T fresh lemon juice
1/6 c sugar
Topping:
1/3 c flour
Between 1/3-1/2 c brown sugar
Just less than 1/2 c old fashioned rolled oats
1/4 t salt
1/2 t cinnamon
4 T cold vegan butter
Preheat the oven to 350 degrees.
Prep fruit. Take a tablespoon of the liquid from the fruit and mix it in a small bowl with the cornstarch. Then in a large bowl mix the fruit, cornstarch, lemon juice and sugar. Set aside.
Combine the flour, brown sugar, oats, salt, and cinnamon. Cut in butter until butter is the size of small pebbles.
Spread the fruit mixture into an 8x8 baking dish. Pour topping over fruit evenly. Bake for 45 minutes. Enjoy!
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