We picked our first tomato and pepper from our little garden.
Here is the garden on June 26.
Cauliflower with green stems. Not sure why it is different than the kind from the store but he ate it! For one night.
I didn’t get a current garden pic, but the tomato plant is crawling up the swing set and intruding on the peppers’ space.
Michael Symon posted this article about “20 Habits that make you Fat” on his facebook page. I found it interesting enough to post it here.
I knew most of them, but I keep having to re-read the first few paragraphs. Crazy!
We tried something new that we got from the Fresh Fork Market today, and perhaps it is something new for you too. Mustard greens are packed with antioxidants and vitamins A, C, E, folate, manganese, and fiber. The seeds are used to make Dijon mustard, but the greens do not taste like mustard. We sauteed them and ate them by themselves. However, you could sautee and add to stir fries, casseroles, pasta salads, etc.
Had them for lunch with some leftover baked Danny Boy’s chicken wings.
Wilted Mustard Greens
- 4 lb mustard greens, stems and coarse ribs discarded (I just used 1 bunch of them and there were 2 servings.)
- 2 large garlic cloves, minced
- 3 tablespoons unsalted butter
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Cook mustard greens in boiling water, stirring to submerge, until wilted
and tender, about 5 minutes. Transfer with tongs to a large bowl of cold water
to stop cooking. Drain greens in a colander, pressing to squeeze out excess
moisture, then coarsely chop (which I forgot to do).
Cook garlic in butter in a heavy pot over
moderately low heat, stirring, until softened, about 2 minutes. Add boiled
greens, salt, and pepper and cook, covered, stirring occasionally, until heated
through, about 5 minutes.
Original recipe found here: http://www.epicurious.com/recipes/food/views/Wilted-Mustard-Greens-109100
I hope we get more so I can try them different ways!
Some different things in this week’s bag which makes me excited to try new foods and recipes. The apples, which are the first of the apple season, are good for applesauce or baking, not eating raw. There are some nutritious greens, which are new to me. And the beans are interesting to look at!
1 bunch multi-color swiss chard
1 pint maple syrup
1 package boneless pork chops, approximately 1 lb each package
1 quarter peck Lodi apples (5-6 apples)
Approx 1.5 lbs cling peaches
1 candy onion
1 bunch mustard greens
1 lb dragon’s tongue beans
2 slicing cucumbers
In case you are curious what dragon’s tongue beans look like, here is a picture. I’ve never seen anything like them!
I have been hesitating on posting this recipe because, well, I don’t want to lose anybody who reads my blog. But honestly, this is worth trying.
The grassfed beef we get from the Fresh Fork Market is sometimes from this farm. So I was surfing their website and saw a link to recipes and naturally checked them out. I’m always looking for ways to hide something healthy in food that we eat. I mentioned this to my husband who is not always on board with my healthier versions of things, and he agreed to try it!
According to this farm, “The benefits of lean beef plus low fat, low sodium blueberries help lower your cholesterol and your risk of cancer and heart disease. Antioxidants protect the blood vessel walls by making them more resistant to damage from oxidation”.
1lb. Green Vista Farm Grassfed Hamburger
3 Tablespoons fresh or frozen blueberries (blended)
Mix well and grill as usual for moist, mouthwatering burgers.
I’m pretty sure this picture would appear more appetizing if I had the whole bun, lettuce, and tomato set up. But I didn’t so just imagine it that way.
I neither kid nor exaggerate when I say these were awesome burgers. No blueberry flavor, but very moist and juicy. I ate mine plain, but I’m weird like that.
If you are interested in trying this with grassfed beef, farmers markets usually have a meat vendor who sells such beef.
My husband has been working late and picked up our bag on the way home from work. After I took the picture of our food, I thought something was missing. He earned some brownie points for rushing back out to get the peaches and tomatoes just before they closed up the truck. Nothing like a ripe peach in the summer if you ask me. And those tomatoes are huge!
1 lb green beans
1 bunch cilantro
2 ct zucchini
2 ct squash
1 whole pasture raised chicken
1 head leaf lettuce
1 pint blueberries
Approx 1.5 lbs cling peaches
Approx 1.5 lbs slicing tomatoes
My best attempt at a truck cake. A cake decorator I am not. But it tasted good and the 2 year old was pleased with his dump truck cake. He’s pretty much obsessed with construction vehicles and we do stalk construction sites. Good times.
I found this little gem of a recipe. The only thing I needed to buy at the store was a lemon because I had everything from the Fresh Fork CSA. I made it for the party and everyone who tried it, said it was good. I don’t usually love tabouli but I could eat this all up. It’s light, refreshing, and a great summer appetizer.
- 2 1/4 cups water
- 1/2 cup bulgar wheat (I used spelt berries. You could use any whole grain.)
- 2 tomatoes, seeded and finely chopped
- 2 green onions, sliced into thin slivers
- 1 cup coarsely chopped fresh cilantro
- 2 cloves garlic, minced, or to taste
- 1 lemon, juiced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon freshly cracked pepper
- salt to taste
- Bring water to a boil in a saucepan, turn off the heat, and stir in the bulgur wheat. Cover and let sit for 30 minutes to absorb water. Strain off any liquid left unabsorbed, if necessary.
- Place the bulgur wheat in a large salad bowl, and lightly toss with the tomatoes, green onions, cilantro, garlic, lemon juice, olive oil, cumin, pepper, and salt until thoroughly combined. Refrigerate the salad for at least 3 hours to blend the flavors; serve cold.