I’m eating fresh strawberries by the handful and loving it. The lettuce, kale and radishes are going into salads this week and the beets and beet greens will make the prettiest hot pink smoothies. I love putting garlic scapes on pizza, but we were still on whole 30, so I took a chance and added them to sausage and peppers and it was so good! I’ve included the easy recipe below if you want to make it for yourself. This week we received: avicenna butterhead lettuce, baby beets, garlic scapes, lacinato kale, French breakfast radishes and strawberries.
My CSA is back and I have a lot of pretty salads in my future. I was especially awed by the pomegranate crunch romaine that’s deep burgundy on the outside and fades into pretty pink leaves on the inside. I took an ombre photo of the leaves for me and you and the heart-eyes emoji. The beautiful strawberries were gone in 2 days. They smelled so good! If I wasn’t on whole 30 I would have been tempted to turn them into a strawberry galette. Eating them as nature intended was pretty great, though. Megan invited me to her summer party (I’m… Continue reading
It’s the last week of the CSA and I’m going to miss it. The produce was beautiful and incredibly fresh. It prompts me to be more creative in the kitchen and because I hate to waste food, it keeps us from going out to restaurants when we have beautiful produce to eat. If you’ve ever thought about a CSA, now is the time to look for one in your area. I found my current CSA at our local farmers market, but you can also go to Local Harvest to search by zip code. They usually contact me around December to… Continue reading
My scarves and cardigans are back in rotation and now soup always sounds like a good idea. I haven’t worn my boots, but I sure wish I was when a big gust of wind in the parking lot at work blew sand in my face and somehow filled my shoes with sand, which were close-toed flats. We had our chimney cleaned by a guy who looked nothing like Dick VanDyke, too. I knew he wouldn’t but I secretly hoped. This week we received red beets, swiss chard, butternut squash, potatoes, mini red and green cabbage, onions, Italian parsley and Nasturtium… Continue reading
What a crazy week! In addition to the start of our bathroom remodel and work getting busier, I attended the TEDx Detroit event on Tuesday. I really should have tracked down Charlie Wollborg and his team to thank them for such a great time. Detroit is simply bursting with creativity and new businesses despite all of the odds against it. The city has been touted the comeback kid because for every knock, Detroit impressively finds a way to reinvent itself. My eyes were glued to the stage as different people shared their stories. There’s a Shakespeare in Detroit company! Detroit… Continue reading
The temperature has warmed to the mid 70’s for perfect fall days. Our CSA still has a split personality with heirloom tomatoes and corn mixed with leeks and winter squash. Today is beautiful and I suspect there will be a few more things grilled before the weather changes. I’m also planning a BLT night while I have bumpy and perfectly ripe heirloom tomatoes. I used the leeks and carrots in a potato, leek and carrot soup that turned out great. I’ll share the recipe soon! The chard is going into smoothies and the peppers and greens will be turned into a big… Continue reading
Saturday’s trip to the market was a chilly one and I couldn’t help but fill up on late summer produce. I stocked up on watermelon, corn and ripe little plums. I also had to get some honey crisp apples because they’re so good. I’ll be in full fall mode soon, but I’m savoring the last bit of summer while I can. I used the beets to make a smoothie recipe that I’ll share soon and I made an asian-style noodle dish with the cabbage that turned out so well I’m sharing it with you. Marc loved it. It comes together quickly… Continue reading
I’m back from Traverse City! Maybe you didn’t know I had gone, but I Instagrammed many of my adventures. I’m putting the finishing touches on my vacation post because phew, it’s a long one with lots of photos, but I think you’re going to like it. While we were away I missed my colorful CSA! We did have some delicious, local produce at almost every restaurant we visited, though, which was lovely. Many of those restaurants pushed their heirloom tomato dishes because their time is almost up. I hoped we still had some tomatoes coming in our CSA and we did!… Continue reading
Here are my plans for this week’s share: Red cabbage – cole slaw or shredded on fish tacos New Potatoes – oven fries Summer squash, tomato, basil – summer squash with baked eggs Tomato and green beans – BLT’s with a side of steamed green beans Greens, cucumber and basil – salad with raspberry vinaigrette (recipe soon!) Rainbow chard – greens for smoothies Happy weekend! This week we received lettuce, green beans, rainbow chard, new potatoes, heirloom tomatoes, red cabbage, cilantro and basil.
This week I made fattoush, again, because it uses a variety of produce from my CSA. Tomatoes, parsley and lettuce all came from my share and then I grabbed a fragrant bunch of mint from our planter outside. I like to grow mint in the summer for cocktails and smoothies. Just make sure to plant mint by itself because it grows like crazy. My stash of summer squash is growing, so I made my favorite Summer Squash Olive Oil Bread with Lemon Crunch Glaze and sent one loaf to work with Marc that was gobbled up quickly, even though it had some stiff… Continue reading