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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…

 

 

Being a veggie novice in a lot of ways, sometimes its hard to get creative, but my skills have grown. Mostly through conversations and tips from friends, which has been great!

And my friends know how to get creative…Ashley sent this over:

I planned to spend some time making some good fall veggies, like the two squash and half dozen mini sweet potatoes that are around here. But no, I was too full and lazy, so I quickly sauteed the ends of some random vegetables. See:

But the real reason, I was full is because I snacked on more than a few of these when I got home from work:

The best vegetable of all: pumpkin cookies.
YumYumYum! She is so smart, when  I get full and lazy, I eat goldfish crackers. And I LOVE the idea of putting veggies in cookies. Thanks for the tip Ashley!

My biggest motivator and supporter in the veggie quest has easily been C. He has been nothing but positive. He always celebrates my wins and never gets on my case when I don’t clean my plate.

And he always cleans his. Even when I don’t quite get the cooking technique for a new veggie.

C. and I are good at very different things, which makes us a great team. But sometimes, its not always awesome. Like in our Words with Friends games. We started playing over the summer while he was in NC as a fun way to connect.

I have never won a single game. I’m not terrible, he is just really good. Really good. I was lamenting this the other night, and he claimed that I am clearly trending upward. And made this graph the prove it:

So, as you can see, around game 24-26 I might catch up and tie him. Great.

He is such a sweetheart. Even when we are torturing him with state pom-poms to cover his UNC hat.

Fall Week 3

Butternut Squash

4 Peppers

Parsley

Green leaf

Lots of varieties of other greens…who knows whats all there!

This is for sure the greenest bag we’ve ever received! I’ll be making lots of salads this week. C. also likes when I put some ham and garlic with the greens while cooking. And of course, we cannot get enough butternut. I swear, I’m going to take pictures before I eat it all this time!

I actually have photography class tomorrow night that I got really cheap through Living Social. Its a DC monuments at night class and I’m excited to take my camera off auto focus for once. Ha. Wish me luck!

I haven’t done a rant post in awhile…and I’m an opinionated lady. So it’s about time!

A blog post on serious eats today boasted “How eating meat can save the planet!” with a link to this article.

Now, that interested me. I am an unapologetic meat eater. I believe that animals serve many purposes to other animals (including humans) and one of those purposes is as food.

I am also a HUGE believer in moderation. Balance is key in my life, thus adding vegetables when I wasn’t eating enough. You will note, however, that in this endeavor I did not go vegetarian or vegan.  I just balanced my meat and carb based meals with some veg.

The article was even better than the headline let on.  It, in fact, is a well reasoned interview about the joys of moderation…

So can we tuck into a steak guilt-free?
That’s a tabloid way of looking at it. If somebody had doubts about [whether or not to eat meat] and they read my book and agreed with it, they might think you can afford to eat a modest amount of dairy and meat without destructing the environment. But, of course, it is not what we eat individually — it is what we eat as a whole society that has the impact on the environment. Some vegans may continue their vegan ways. I’m arguing for meat in moderation, not to eradicate meat entirely, nor to overconsume it.

The tabloid way of looking at things seems to be exactly what the author is dispelling in his book. And I love it. He points out inaccuracies in the sensationalized view that meat production is destroying the environment.

And that moderation, not extremism,  just may be the key to a greener life.

So, I’m ordering Meat: A Benign Extravagance by Simon Fairlie. A vegetarian who became a farmer and then started eating his own goats.

A self described born-again carnivore.

I may just start a new series…people, send me your veggie dinner pics and I will post them!

My father in law sent me a pic of his lovely veggie dinner–

He says:

“Baby bok choy with spicy brown bean sauce (Tsang) and a dash of Tamari. Egg salad with roma tomatoes and baby green salad mix, fresh ground salt and pepper.  All made myself here. Chardonnay. It was excellent.”

I think the chardonnay is an excellent addition to any veggie meal. Maybe I just need to drink a little before tackling the bok choy? Desensitize those extra taste buds…

Send away–especially you, little sister, I wanna see what veggies are in your dorm meals!

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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