Wednesday, June 30, 2010

csa week 3

this weeks csa contained a great variety, but still mainly in the green family with a little red added in. 1-1/2 bunches of spinach, large bag of baby greens, romaine lettuce, red leaf lettuce, radishes, baby beets, basil, chives, green onions, dill, and cilantro. now i need to find some new recipes. any suggestions?

Thursday, June 24, 2010

csa week 2

this week we received many of the same vegetables-medium bag of baby greens, 2-1/2 bunches of spinach(a different type than last week), cilantro, dill(smelled so good), red leaf lettuce, green leaf lettuce. we still had half of our veggies left from last week. i think i will have to give some of them away if we don't eat them faster. we ate salad every-other day and made the recipe i posted last week along with chicken alfredo pizza with the spinach. last night i made creamed spinach to try to use some more of it up. i started drying the cilantro and parsley left from last week.

Wednesday, June 16, 2010

csa week 1

we joined grants family farms csa this year. we got the family share and we're splitting it with a friend. here is the full family share.

here is what we received the 1st week-2 bunches of butter lettuce. 1/2 a bunch of cillantro and parsley, 2-1/2 bunches huge leaf spinach, green leaf lettuce, large bag of baby salad greens, rhubarb and a complimentary reusable tote bag.

i made the following recipe that they provided in their newsletter this week. I really liked it and little man even ate it. he said the green stuff would make him strong and big. i added mushrooms and olives to ours.
Fresh Greens Pasta Pie
6 ounces vermicelli
2 tbs butter of margarine, softened
1/3 cup grated Parmesan cheese
5 eggs
2 tsp cooking oil
1 small onion, chopped
2 cups fresh spinach or other greens
1 cup shredded mozzarella cheese 1/3 cup milk
1/2 tsp salt
1/4 tsp freshly ground pepper
1/8 tsp ground nutmeg
several shakes hot pepper sauce (optional)
Any other veggies you have in the fridge (optional)
Heat oven to 350 degrees. Lightly grease a large pie plate. Cook vermicelli according to package directions; drain. Stir butter and Parmesan cheese into hot vermicelli. Beat 2 of the eggs and stir well into pasta. Spoon mixture into pie plate, and use a spoon to shape vermicelli into a pie shell. Cover with aluminum foil and bake 10 minutes. Set aside. Heat oil in small skillet, add onion and saute until tender. Beat the remaining 3 eggs and combine with spinach, mozzarella, milk, seasonings, and sauteed onions. Spoon spinach mixture into pasta shell. Cover pie with aluminum foil. Bake 35 minutes; uncover and bake an additional 5 minutes. Let stand 10 minutes before slicing. Makes 6 servings
Crystal Lake Gardens

Friday, June 4, 2010

the beginnings of my garden

here are the beginnings of 2 of my square foot gardens.
this 4x4 has 4 tomatoes, 2 brocolli, 2 eggplants, 6 peppers. some of the peppers were destroyed by the hail storm we had a few weeks ago, but seem to be coming out of it with new leaves.

this 4x8 has a 2 tomatoes, 2 cucumbers, 2 squash, peas, stevia, parsley, sage, rosemary and lots of different peppers.