It’s time to fumigate for termites, so we have to clean out the fridge and use my Fifth Crow Farms veggie box in a hurry this week. In our box we found fennel, Red Russian kale, baby lettuces, scallions, red radishes, mint, strawberries, spring salad mix, turnips and spinach. Here is my menu planned for
I realized this post would be more interesting if the picture matched the title, but I couldn’t possibly be that clever. So you get a nice picture of lettuce. You’re welcome. Our box from Fifth Crow Farms CSA included Kale, Baby lettuce, Chard, Garlic chives, Beets, and Blue Morro dried beans. In addition, I visited
A week full of important holidays! Love this time of year, with fresh spring produce, warmer days and with the change of daylight savings, an extra hour at night. I think I am going to start taking post-dinner walks with my spouse, mini-date nights. Our vegetable box from Fifth Crow Farms CSA included Hakurei Turnips,
This year, I decided to hold off on starting any of my healthy eating and lifestyle goals until February, figuring it would give me time to enjoy January and a couple more Friday night pizza parties. Also, the Big Guy has gotten into making pancakes on Saturday mornings, with chocolate chips, and I think it
Our box from Fifth Crow Farms contained Rainbow chard, Baby spinach, “Blue Ballet” squash, Leeks, Carrots, Parsley, Red radishes, Green Cabbage and Cauliflower. There was an extra cauliflower in the trade box, so I riced that and packaged into 2-cup zip bags for the freezer. And, I hoard my winter squash, since they are
Our wonderful vegetable box from Fifth Crow Farms features winter greens, squash and cabbage in many forms, as we move through November. This week we found Red potatoes, Rainbow chard, Butternut squash, Shallots, Baby spinach, Radicchio, Brussels sprouts, and Kohlrabi. And as the above photo shows, I received an extra helping of kohlrabi, seems to
In our vegetable box from Fifth Crow Farms, we found Red Kabocha Winter Squash (pictured above), Savoy cabbage, Sungold cherry tomatoes, Shallots, French breakfast radishes, Rosemary, Pink Lady apples, and Corno di Torro red bell peppers. Here is my quick menu plan for the week: Saturday: Roasted black cod with red chermoula, sautéed cabbage, quinoa and rice
Everyone likes to say this is the best time of year, when summer produce is at its height. I guess I agree (did you want me to say otherwise), although frankly I feel slightly overwhelmed by the quantity of everything and the urgency I feel to preserve food for the rest of the year. Our
The Big Guy loves to run and out of the blue has decided he is curious about vegan diets. You know me, I love a challenge, so I agreed to devote three days this week to a vegan diet. We have brought in a supply of almond milk, spiralina powder, nutritional yeast and loads of