CSA Double Dose #2

This is supposed to be a vegetable dancer. Hold me closer – veggie dancer.

Last week’s CSA: Yams, peppers, carrots, garlic

This week’s CSA Arugula, Kale, Spinach, Peppers, Garlic. Yummy!

Did you know?

That yams can weigh up to 120 pounds a piece? Yikes!

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Clockwise: Salad mix (bagged), garlic chives, bell peppers, beets, kale, red kuri squash, watermelon

Did you know?
That watermelon’s have more lycopene per pound than fresh tomatoes? Lycopene is a powerful antioxidant that aids the body in fighting off free radicals. While fresh tomatoes are also an excellent source of lycopene, cooked tomatoes can have up to three times as much. All the more reason to eat watermelon now and jar/can our tomatoes for winter. 🙂

 

Potatoes, Salad Mix, Peppers, Garlic, and of course –  Beets!

Did you know?
Lots of groups like to highlight the best things to buy organically – as in the foods that are treated the most heavily with pesticides. I like to check on the “Dirty Dozen”, which I have listed below for 2012.  Click here for the full list of heavily treated crops.

These are ordered with #1 being the absolute worst. Hence, why I get peppers, lettuce and potatoes as much as possible in our CSA!

1.Apples
2. Celery
3. Sweet Bell Peppers
4.Peaches
5. Strawberries
6. Nectarines – Imported
7. Grapes
8. Spinach
9. Lettuce
10. Cucumbers
11.Blueberries – domestic
12.Potatoes

What’s Cooking Double Dose

Last week’s CSA shipment: Beets, 2 head of Romaine, Green Beans, Blackberries and Peppers

This week’s CSA box: Garlic, Hot Peppers, Swiss Chard, Beets, Peppers

Did you know?

That China is the garlic Czar of America? Most of our grocery store garlic comes from China, and lots of it has had contamination issues. With the option of local garlic, why go for Chinese garlic that has been shipped stored, and is pretty old by the time it gets to you? I guarantee if you even pick up one bulb of local (or even regional garlic) you will be surprised at the difference in flavor, texture and cooking quality. Above is a hardneck garlic that once every two weeks I peel, pop in the Cuisinart with a bit of Organic Olive Oil, and then jar for the next two weeks. It takes a bit of extra time, but the flavor is really out of this world!

So why do lots of grocers use Chinese garlic? Why else? It’s cheaper. Click here for a great NPR article that further discusses this issue.

What’s Cooking – Special Edition!

Happy Thursday! (If you follow the blog, this is the official announcement that “What’s Cooking” will now be a Thursday feature.)

So, I was recently granted a beautiful blogger award from a fellow blogger who is a revolutionary riot grrl looking out for all of our furry friends, Life of Bun! She mans a great cruelty free blog, with gusto. Thanks to Life of Bun, and I graciously accept!

With that being said, when you accept such an award, it is customary to list 7 random things about yourself, and pass the award on.

First, I would like to pass this award to In Her Chucks, and Maggie’s One Butt Kitchen. Check out their blogs for some yummy ideas! In Her Chucks is an ardent CSA supporter, and Maggie’s One Butt Kitchen is just chock full of crack food that makes me wish I grew up in her house!

And on to the 7 random things:

1.) I have had over 35 jobs ranging from being a perfume model to teaching ESL to llama shearing to costume design, and am only 27! In other words, I am a jack of all trades. I usually hold down more than 1 job at once, so largely they are part-time things and there is overlap.  I haven’t been a lounge singer yet though, and that was “what I wanted to be when I grew up.”

2.) In addition to our lovely ladies (chickens), I also have 4 cats, Dylan, Cleo, Bebe and Vishnu. They needed their 15 minutes.

3.) I’ve broken my nose 4 times…. There is no cartilage left in the front, so it is squishy now.

4.) In my “real” life, I currently work for a college in the Alumni Relations office, assisting with coordinating, planning and executing events, as well as with Down Home Acres selling organic produce.

5.) I was a vegetarian for 10 years before doctor’s told me I had to stop. I still eat largely vegetarian, but admittedly when I took that first bite of a pizza burger hoagie after 10 years, I was pretty blissed out.

6.) I have a degree in Creative Writing with a focus in Non Fiction and Poetry, and my first official published poetry chapbook “Heart”, debuted in 2006.

7.) I’m an only child, and actively work to defeat the stereotype.

Thanks for reading everyone, and thanks for the award Bun! 🙂

This week’s bounty – Salad Mix, garlic chives, beets, peppers and potatoes!

Peppers, Yukon gold potatoes (These are now my absolute favorite potato. I seriously could live on these.), Swiss chard, blackberries, monster cabbage!!!!

A Czechoslovakian Black Pepper from our garden.

Did you know that the inside of a purple pepper is green? After the purple carrots last week, this was somehow not so surprising.

Clockwise from garlic – garlic, tomatoes, Hungarian wax peppers, red gold potatoes, bag o basil

 

Did you know that the inside of purple carrots (see last weeks “What’s Cooking Wednesdays”) is actually not purple? 🙂

Purple carrots

This weeks bounty includes some beasty carrots, garlic, swiss chard, fresh cut flowers, and green beans!

Clockwise from beets: beets, kale, salad mix, peas, swiss chard, butter lettuce

Clockwise: Beets, Kale, Arugula, Green Beans, Peas, Butter Lettuce x2, Oregano

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