The blog has a new mascot.

I think he just saw some chard.


Whew.

What a weekend! A baby shower, family visiting and the super bowl. Lots of pics on the way!

I’ve had a few questions about our new service, Arganica.

It’s actually not a CSA, in that we do not buy a share of a farms output. We do not pay a lump sum for a delivery every week or take on any risk. Rather, we pay for  crates (or individual products) when we want them.

It’s really a grocery delivery service that sources its products mostly from local farms, but also from other well vetted sources. Each source is listed on the order form, so they can be checked out.

Thus, the kiwi!

Since we may be moving this summer, we could not do a traditional CSA, which was a bummer for us. But, this is the next best thing and I really like it so far.

Keep the questions coming!

 

A big ole crate arrived at my door at 11:30pm last night.

And of course, I had to play with it and take pictures, so I’m a little sleepy today!

I’m really liking Arganica so far. The veggies look great and there was lots of variety in the produce box. I really like that they include fruit (kiwi!).

This is all the fruit, veggies and bread. We also go some milk and applesauce. I drank a glass of milk…and DANG. Tasty.

And yes, there was CHARD in the damn box. I asked C. to hold it up so I could take a picture of it. You know, to illustrate my complaints on this here blog about the TWO bunches of chard.

But as you can see…he has very different feelings than I about the leafy green.

Here we go!

Hi again.

Where have I been?

Veggie-less in the barren icy land of winter.

(Really, it was a self-imposed cookie-filled holiday land of pastries).

But, regardless.

I’m back. With veggies.

Thanks to a Living Social deal, we have signed up with a farm club called Arganica. Our first delivery is this evening.

We are not doing the Potomac CSA again because we don’t want to commit to a months long program. Our future is too uncertain as C. is finishing school this semester.

Oh, I finished grad school, too. Yeah, its pretty great.

Check back tomorrow for some pics of veggie goodness.

Fall Week 6

Chard

Mustard greens

Bunch of little potatoes

Several sweet potatoes

Ginger

Spring Mix

Amazing looking carrots

Turnips

Wonderful bag this week! That carrots look like they belong in a children’s book with a talking bunny. I’m also excited about the salad we will be having very soon…it just might be a cobb. Because thats how I roll.

I did make something with sweet potatoes earlier this week aaaaand… it didn’t turn out so well…BUT my momma didn’t raise no quitter.

 

Fall! Week 5

Parsley

Butternut

Peppers

Savoy

Broccoli

Tomatoes (2 little ones)

Turnips

Mustard greens

The fridge is overflowing! So much food! Luckily squashes have a long shelf life and I’ve learned how to keep greens fresh for longer.

Also, I am having a love affair with parsley. I use some of it fresh, but I also food process some of it. I keep it in a baggy in the freezer and can just break off some and add it to anything I am cooking!

My sister finally sent me a pic of what she has been eating. But its not veggies, its fair food.

So. Jealous.

This is to document the long line at the krispy creme burger stand.

And here it is…

Technically, there are veggies on this donut-bunned burger.

Oh, NC State Fair. You never disappoint.

This is a Friday SUPER sweet.

C. was reading his blogs last weekend and came across an article about how to make fast food items at home.

#2 item? The wendy’s frosty.

We didn’t really believe it at first. Could it really be the same? C. did some extensive message board research. We watched the video a few times.

We made a decision. We could deal with the stomach aches. It was worth a shot. What’s the worst that could happen?

C. went to buy the supplies.

The result? Unbelievably, undeniably, this concoction was JUST LIKE a frosty. The look, taste and texture.

Just. Wow.

All it took was chocolate milk, sweetened condensed milk and cool wip into an ice cream maker for about 20 minutes.

And actually, my stomach didn’t even hurt that much!  Really!

Sometimes things just go together–and in my book garlic and ginger is even better than PB &J .

Last night I made a common dish in our house, potstickers, rice and greens. I always have TJ potstickers in the freezer, they are easy, quick and delicious.

Normally, I improvise on the dipping sauce. But Good Eats recently had a tempura episode where Alton made an awesome looking soy ginger sauce.

C. set out to find the recipe online last night. Um, no luck. What? How does food network not have that posted? I broke out my computer too.

After about 10 minutes of VERY frustrated searching, I finally found a blog that had it posted. What a relief! (And C. says I’m a bad googler…well, who won this round? huh?)

Recipe!

Soy ginger sauce:

2 tablespoons freshly grated ginger
2 tablespoons chopped green onions
2 cloves garlic, chopped
2 tablespoons sugar
1 teaspoon sesame oil
1/4 cup rice wine vinegar
1/2 cup soy sauce

Place ingredients in a jar. Shake to combine.

Empty Jar.

I could drink this stuff.

 

Fall Week 4

Really good lookin’ Green Beans

2 sweet potatoes

2 Big Turnips

Ginger (!)

Chard

Garlic

Hakurei Turnips

I love getting staples like garlic and ginger in the bag. I use a lot of garlic and ginger. I’m also really curious about all these turnips. Last time we got them, I used the Hakurei Turnips in a pearl cous cous salad that I took to a party.  I think I would like to do a mash this time and see how that goes!

The green beans in this bag were especially gorgeous…

 

 

The Story

I'm skeptical of vegetables and joined a CSA to see if I can make friends with them. This blog exists so that I can hold myself accountable to eating what I paid for and document what I can do with lots of local produce!

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