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!

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

__ATA.cmd.push(function() { __ATA.initSlot('atatags-26942-5b547d6eec65a', { collapseEmpty: 'before', sectionId: '26942', width: 300, height: 250 }); });
__ATA.cmd.push(function() { __ATA.initSlot('atatags-114160-5b547d6eec65e', { collapseEmpty: 'before', sectionId: '114160', width: 300, height: 250 }); });

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.

__ATA.cmd.push(function() { __ATA.initVideoSlot('atatags-370373-5b547d6eefd84', { sectionId: '370373', format: 'inread' }); });

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

Vegetarian Indian Burritos

When you don’t know what else to do with it, burrito it. That’s my theory and I’m sticking to it. Fortunately, the fiance is cool with this theory as well, so burritos abound in the cabin! This

is how Indian Burritos were created. We had excess spinach, garlic scapes, and arugula from our first CSA shipment, and I wanted to create something different. I was also feeling mighty lazy though, and so burritos it was.

Since this is my first official post, I should state from the start that I use colorful units of measurement, as well as standards. If you need something in an actual size, I will attempt to convert. I got this habit from my great-grandmother, who has recipe cards that read “a walnut of lard, my small brown dish of sugar, the shallow parfaits glass full of milk”, I will never lead you so far astray as this, but a handful of spinach greens is a handful of spinach greens.


The second round with cheddar – I liked the mild cheeses better for this.

2-4 10″ All Natural Burrito Fajitas (2 humungo burritos w/leftover rice and beans or 4 normal size)
2 organic, local, garlic scapes thinly sliced
1/3 -1/2 cup chopped organic onion (your preference)
1  organic, local, yellow pepper cut into bite sized pieces
1 very large bursting at the gills handful of fresh, cleaned, local, organic spinach
1 very large bursting at the gills handful of fresh, cleaned, local, organic arugula
1 TBSP Organic Olive Oil
1 15.5 oz can organic red beans (low sodium if able) drained and rinsed
1 15.5 oz can organic black beans (low sodium if able) drained and rinsed
2 cups cooked and prepared brown or long grain and wild rice
2 Tbsp Curry of your choice – I used yellow (One TBSP should be stirred into the rice when it is finished)
Salt and Pepper (tt)
(optional) Cheese – Gruyère would be stellar – but any mild or white cheese would be ok. We used Muenster and it was pretty good.

1. Put your beans in a pot with 1 TBSP curry and a splash of Olive Oil. Cook on medium-medium high heat for 8 -10 minutes, stirring occasionally. You can let these go for up to a half hour over low-medium heat if you would rather.
2. Heat up a skillet over medium to medium low heat. Add a TBSP of oil, cook the scapes, yellow pepper, onion, arugula and spinach until spinach is gently wilted, stirring occasionally. I add a bit of salt and pepper about halfway through. This takes about 5-8 minutes.
3. While things are cooking, warm your tortillas. I’m spoiled and have a warmer drawer, so I just pop them in there on low to heat for about 5 minutes. You can also zap them in the microwave (I know, I know) for 20 seconds or so.
4.) Everything should come together around the same time. The veggies are sensitive – don’t – them, but the beans are OK to hang out over low heat for awhile. I like to add things to the tortilla in this order: Cheese (optional), veggies, rice then beans. You can certainly top with your favorite sauce (my fiance likes salsa on everything) – but I love this just how it is.

Dawn of a New Food Era

ImageDid you ever see a vegetable or fruit at the farmer’s market or grocery store that you wanted to try, but all you could think was “What the heck do I actually do with that?” This is the blog for you. I am a proponent of healthy eating, and my focus is always organic and local foods. I’m part of a local, organic CSA (Community Supported Agriculture), I work for a local, organic Farmer’s Market, and we grow some goodies in our organic garden (as well as having free range eggs from our chickens – Bebop, Shredder and Rocksteady). Also, I have a bit of culinary school under my belt, and am a foodie to the max. Through many years of dinner parties (that started in college with red beans and rice suppers and have now morphed into large scale theme nights), everyone has referred to my abode as “Kelyns’ Kitchen”. It’s not the fanciest name, but it is good, honest, from-the-earth cooking, and so a good, honest name seems to work.

Anyway, this serves as a disclaimer as well – not everything I use is organic, local or all natural. I really wish it was, but for some things there just isn’t a good option for me yet. I will tell you in recipes what is and isn’t organic/local, so that you can get a true and accurate picture of how this goes.  I do stay away from anything really processed, and I would say at least 99% of our groceries are “all natural” – although that phrase can be mighty misleading. So don’t be scared of new produce, enjoy perusing my real life recipes, ask questions if you have them and I am happy to take comments or suggestions to make things better. My goal is to be a resource to the community (and gee, if this takes off, maybe the region!) for recipes, healthy eating trends, and general food knowledge.

This blog is here to serve our community as a resource for healthy eating. Since I seem to have my hands in everyone’s organic pots, it made sense to consolidate and start a blog! Follow my adventures through new produce with the CSA and my part-time job, and hopefully try some new things. Cheers!


Blog at WordPress.com.

%d bloggers like this: