Posts Tagged by vegetables

Eat Your Veggies! Robert Treat Farm CSA Week 3

Hey guess what…more greens this week!  Shocker, I know.  However there were some fun surprises and something I’ve never tried before.

With all the lettuce we received last week, I’m sure you can just imagine how many salads we’ve been having.  I actually forgot to make the big salad I was planning for our family barbecue, so I’ve been having salads for lunch every day.  Keira on the other hand decided to get creative with her lettuce by making burger lettuce wraps.  Oh and look at her strawberries topping some vanilla ice cream…YUM!  I’m a little mad she didn’t invite me over πŸ˜‰  

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I was not quite as creative and just simply braised my kale and other greens in some onions, garlic, stock and a touch of butter.  It was actually quite delicious and I mixed the leftovers with some quinoa and feta for a tasty lunch.

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Now it’s time to think out of the box for Week 3.  I got 2 interesting items that I need to get creative with.  So here’s what we got…

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Keira took home the Rabe, White Turnips, Spinach and swapped the Red Leaf Lettuce (enough with the lettuce!) for some Napa Cabbage.  I took the Napa Cabbage, Escarole, Garlic Scapes, Strawberries (for B!) and Lettuce Bowl…look at the size of these things!!

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Let’s start with the Lettuce Bowl…this is SUPER cool!  Basically, it’s a mixed bunch of lettuce that we can cut whenever we’re feeling a salad and it will regrow for a second cut. I’m keeping it on my patio table so it is out of the way of any munchers…mainly that giant groundhog that roams around my yard!

Escarole…easy, more white beans and escarole because, well, bacon.  The cabbage and the garlic scapes are wild cards.  First, I have NO idea what to do with Garlic Scapes.  I tried them and it’s basically just a mild garlic, so I’m thinking I will toss it in with whatever I’m cooking in lieu of garlic.  Sounds good, right?

Next, Napa Cabbage.  I used to make a badass fried rice full of napa cabbage, but that was before I found out eggs and peppers were no bueno for my digestive system.  So what to do now?  The farm gave these suggestions…

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The smell of boiled cabbage makes me want to vom, so I think I’ll make some slaw and try some sort of stir fry.  I’m thinking carrots, snow peas and chicken might be a good mix? We will see… 

I’m super excited that the Woodmont Farmers Market will be starting next week.  Keira and I strategically choose our CSA pick up date for Wednesdays for this reason.  I see a lot of seafood from Gambardella’s in my future! 

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So I want to know…what would you do with all that cabbage?!?

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Eat Your Veggies! Robert Treat Farm CSA Week 2

The theme of June is definitely GREENS and I’ll totally cool with that πŸ™‚  But before we look at week 2, I want to show you some of the amazing dishes Keira and I made from last week’s box!

Keira sauteed her broccoli rabe with hot peppers, made a bunch of yummy salads and a delicious looking white beans with escarole.

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I also made white beans and escarole, but I added some bacon to mine because well, bacon.  I also had a ton of salads, some roasted asparagus and sauteed tatsoi.    

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So if we didn’t have enough greens, we got a ton more this week!  Gorgeous lettuce, kale, braising greens and broccoli.  

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Oh and it’s a fruit week so we got a gorgeous pint of strawberries.  Sadly, I can’t eat them so Keira will get to enjoy them all on her own.  I’m a little jealous πŸ™‚

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I’m having a big barbecue with B’s family this weekend so I swapped out a few things to get two heads of romaine to make a giant salad for everyone.  Some shredded carrots, chopped chives from my garden and a lemon vinaigrette will be perfect on a warm summer day.  Wish me luck…I’m going to need it!

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Eat Your Veggies! Robert Treat Farm CSA Week 1

I am SO excited that the Community Sponsored Agriculture (CSA) program at my favorite place, Robert Treat Farm, started up again this week!  This is the 3rd time I am taking part in the CSA and I am so looking forward to a summer full of fresh vegetables from right down the street!

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If you’re not familiar with a CSA, it is when a farm offers what they call shares for a set amount of time.  These are available to pre-purchase before the growing season and at Robert Treat they come in small, medium and large shares.  Each week we get whatever is ripe for picking.  So early in the season we’ll get a lot of lettuce and other greens.  Later in the summer, we’ll get tomatoes, corn and squash.  It’s an exciting surprise each week!

In the past I have opted for the small share which is 5 items per week and is plenty (sometimes too much) for B and I.  However, it was getting a bit challenging as I’ve come across numerous food allergies of mine (squash, cucumbers, etc…) to eat all of the things we are given.  So this year, my friend Keira and I decided to split a medium share which will work out perfectly!  We can each pick the items we like best and I don’t have to worry about wasting the foods I can’t eat!  

So here’s what we got for Week 1: asparagus, tatsoi, broccoli rabe, curly endive, green leaf lettuce, escarole, radishes, red leaf lettuce.  Basically, ALL the leafy greens!

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The cool thing about our farm is that they put out a display table with labels over all the items in the baskets, so if you’re not familiar with something you can see what it is.  The farmers are also always around to ask questions about preparations or recipes for unfamiliar items as well.

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Keira took home the green leaf lettuce, escarole, broccoli rabe and radishes.  Can you believe the size of these things?!?

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I took the red leaf lettuce, tatsoi, asparagus and swapped the curly endive for escarole. That’s another cool things about the farm…they have a swap table so if you don’t like something or would prefer more of one item, you can swap it out if it’s on the table.

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Also this week, we were given a cheery tomato plant for our patio.  Keira was nice enough to let me take that home and I promptly planted it outside.

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Speaking of planters…check out how big my chives have gotten!  I just love those purple flower on top πŸ™‚

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So for the next 16 weeks, I will be sharing my CSA experience with you.  I’ll show you what we get each week and hopefully share some healthy recipes that I create with my veggies. CSAs are a great way to support your local farms and also ensure your family eats healthy on a daily basis.  You can’t help but feel better when you have an abundance of fresh veggies on your plate!  I hope it will inspire you to get out there and find some local veggies in your area πŸ™‚

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Cauliflower Puree

I have had a ton of requests for my recipe for cauliflower puree on Twitter and Instagram, so here you go!  I think you will be surprised at how easy this is to make and how delicious it is.

The recipe contains 6 ingredients: cauliflower, almond milk, chicken broth, butter, salt  and pepper.  That’s it!  

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I use almond milk because that’s what I have in the house and I like the flavor.  You can certainly use any other liquid you have on hand (milk, soy milk, etc…) or stick with just chicken broth for a lighter puree.  You can also omit the butter, but I think that it adds an extra creaminess to the puree that makes it more like mashed potatoes.

Mmmm...butter!

Mmmm…butter!

This is my go-to side dish lately and it’s the perfect pairing for any protein!  My favorites are a nice grilled steak or some seared scallops!

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Hope you enjoy!  Let me know how it turns out πŸ™‚

Cauliflower Puree
Serves 6
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 1 head of cauliflower (4 cups)
  2. 3/4 cup unsweetened almond milk
  3. 1/2 cup chicken broth
  4. 2 Tbsp grass-fed butter
  5. Salt & pepper
Instructions
  1. 1. Add about 1 inch water to a pot large enough to hold a metal steamer and bring to a boil.
  2. 2. Cut cauliflower into florets.
  3. 3. Add cauliflower florets to the steamer, cover pots and reduce heat to a medium-low. Steam for 20 - 25 minutes.
  4. 4. Once cauliflower is fork tender, transfer to a food processor.
  5. 5. Add almond milk and broth to food processor and pulse until smooth.
  6. 6. Add butter to mixture and pulse until creamy.
  7. 7. Season with salt & pepper to taste.
  8. 8. EAT!
Notes
  1. The amount of liquid will vary depending on how much cauliflower you use. Start will less and add as needed until the mixture gets to a smooth consistency.
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