After finally getting our peaches under control (deliciously) things are more easy to manage with the CSA this week since I feel like we can use/freeze/eat everything we got. I still have a jar of pickled beets to send home too but I really hate the post office so that will have to wait.
Jump below for the CSA list and menu for the week. Continue reading
Our CSA is totally exploding in peaches so this weekend I’ll have to under take two big peach related projects: ice cream and pie. It’s a hard job but someone has to do it! Below the cut you’ll see the menu and CSA listing for the week :3
Had a bit of a run in with my wallet. In that I lost it in a parking lot but now I’ve got it back and I’m pretty pleased about that. Have a menu! Continue reading
Had a big dinner party this weekend that went super well for being semi-unplanned! Very proud of myself. And now the CSA stuff and menu~ Continue reading
This is a two part recipe (or three if you want to be super technical) but it comes together without much effort, probably about 15 minutes actual prep (though there’s 30 minutes sitting time so plan accordingly).
Another week another CSA and menu under the cut!
Continue reading
I had never had enchiladas before so this was an experience in deliciousness. The sauce came together almost instantly and without effort and the bean burrito things were beyond delicious. This makes a surprising 8 enchiladas which we ate over 4 nights. This was also extremely spicy but I blame that on the way too hot salsa I used.
Our first week in the new apartment. CSA is still rolling on strong.
CSA bounty:
2 pounds new fingerling potatoes
1 pound fresh fava beans
2 fennel bulbs
1 pound summer squash
1 bunch Red Ace beet
1 bunch rainbow chard
1 head Flashy Butter Gem lettuce
1 bunch chives
2 heads fresh garlic
2 pounds of Skeena Cherries
.5 pounds Rainer Cherries
8 Sundrop Apricots
And a menu under the cut Continue reading
Who doesn’t love a chicken pot pie? This recipe is a little time intensive but you can save time by making the crust and filling ahead of time or just using ready made pie crust. You can freeze this pie pretty well before baking and cook from frozen (adding some time to the final bake) but it’s also delicious piping hot out of the oven and makes great leftovers for several days.
I don’t have time to make the menu very pretty this week because the move has been hectic and things have been “interesting” but at least I made a menu. I intend to stick to it and have some of the recipes up this weekend and next week. Whew! Continue reading
