Meat and Potatoes, and VEGGIES!

Curt is a big meat and potatoes kind of guy and recently we have been eating a lot of vegetarian and vegan dishes. He doesn’t complain but I know deep down he’s been wanting something to really fulfill that crave! SO, I decided to make him some roasted potatoes and carrots (and garlic), BACON steamed braising mix, and STEAK! At one point, he turned to me and said, “Why is this so good”?  I responded, “Because of all the veggies (wink wink)!”


Roasted Potatoes (For 3)-  I always try to make servings for at least 3 or 4 in order to have leftovers for the next day.

2 potatoes sliced up from the share

3 cloves of garlic minced

3 carrots sliced up from the share

Coat in sea salt and olive oil. bake at 375 degrees for 30 minutes or until preferred tenderness.

Bacon Steamed Braising Mix

4 strips of bacon

2 shallots (larger size) from the share coarsely chopped

3 cloves of garlic minced

1 bag of braising mix from the share- equals roughly 3 heaping handfuls

1/2 cup chicken or veggie broth (I was going meaty tonight).

Cook the bacon first until it reaches your preferred doneness. Add the shallots and garlic, saute for about 5 minutes. Add the braising mix and stir until it gets coated and then add the chicken broth. Cover and let cook on low for about 10 minutes stirring occasionally. There will be leftover sauce so pour over the entire dish when done or add a little flour to thicken up and use as a gravy!

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I was so excited to pick up our box today because it was my first time going to the pick-up location. I’ve always had Curt stop by on his way home from work. Pete’s Greens is great because they have so many pick-up spots in Burlington and surrounding towns. Here is a little picture of what I walked up to this morning! YAY for veggies and local food!


This week’s share included: potatoes, carrots, shallots, lettuce, kohlrabi, kale, tatsoi, parsley, and a bag of braising mix( red frill mustard, red nagoya kale, baby tatsoi, baby pac choi, and spinach). Also a red kabocha squash! Check out the picture below.


It’s time to make a stir fry with tamari, garlic, shallots, shredded carrots, tatsoi, kale, and parsley. Sauteed up over a bed of rice, yum! Oh and I’ll add some tofu too! WOOHOO!

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Catch-Up: The First Four Weeks of Fall CSA

I’ll have to get you all caught up in just one post.

I’ve been (un)lucky enough to be out of work for the past couple weeks which I can really say gives me an advantage over all the other people out there trying to juggle work with figuring out what to cook or how to use the not-so-normal inhabitants of the weekly share.

Here’s a breakdown of what we’ve seen the past four weeks:

October 16: Mesclun, potatoes, radishes, broccoli, green peppers, mustard greens, kale, parsley, onions, Jalapenos, butternut squash

October 23: Mesclun, carrots, broccoli, romanesco broccoli, peppers, red chard, watercress, onions, garlic, pie pumpkin


October 30: Mesclun, potatoes, romanesco broccoli, tatsoi, broccoli, lettuce, mustard greens, cilantro, leek, butternut squash

November 6: Mesclun, potatoes, beets, nappa cabbage, celery, lettuce, dill, onions, garlic, acorn sqaush

A few of the dishes I was able to make include:

1. Kimchi- uses the Nappa Cabbage, garlic, onions with some other supplemented ingredients from the COop. My friend forwarded me the link to an easy first-timer recipe. Caution that it makes a lot. We got three smaller sized cabbages which i just rounded out to be 5 lbs, which is half the recipe. It turned out great! I have a big jar in the fridge and a smaller one fermenting on the counter. Very spicy which I LOVE!

2. Pesto- I made two batches. One was a parsley, jalapeno with pepitas as the nut. The other was a mustard green and walnut base. I normally just eye-ball the ingredients and adjust to my liking. Generally bunches of things (ie: a bunch of parsley, or cilantro) are the perfect size to add to a blender or small food processor. I add olive oil, parm cheese, any nut I have lying around (pumpkin seeds, sunflower seeds, walnuts, pecans, etc), and last but not least the garlic! I posted in my travel blog about making pesto as there are so many cool things you can add! Here’s the link.

3. Soups- Thai Curry Butternut Squash, recipe from How Sweet It Is

Roasted Beet and Potato Soup, recipe from allrecipes. I would add a few cloves of garlic when roasting the beets and potatoes. Also, don’t be bashful with salt and go with 3-4 cups each of chopped beets and potatoes because they shrink when they cook down. Don’t puree too much because having a few chunks always makes it feel more substantial (At least that’s what Curt always says!)


4. Vegan broccoli salad with romanesco and regular broc, recipe from Sharons Healthy Recipes. I made one batch with bacon and one without and couldn’t tell the difference. This recipe uses veganais and although I’m no vegan, I have come to enjoy the veganais more than regular mayo (and I can actually pronounce the ingredients on the back of the label!).

5. Quiche- I use the pastry crust recipe from the Joy of Cooking but use a flour that is an organic mix of white and whole wheat. It’s a king arthur blend (and comes in the orange package). I also don’t use any shortening, only butter. I make two to four crusts at a time and put the extras in the fridge until we eat the first quiche. It’s a great thing to have on hand for a quick and filling breakfast. It’s also one of those things I never make one of the same. For instance I grab a bunch of veggies like onions, garlic, kale, broccoli, tatsoi, cooked potatoes, etc. and fill up the pie crust 3/4 way to the top. I add any cheese I have lying around and sprinkle on top of the veggies like blue cheese, feta, smoked ghouda, parmasean, cheddar, mozzarella, etc. Be careful of your ratio; Don’t add too much of a potent cheese because it will be too overpowering. Sometimes I only have one type of cheese and thats fine too! Then mix 5 eggs and 1 1/2 -2 cups of milk and pour over the veggies and cheese. Don’t worry if it doesn’t turn out amazing, because there’s always the next time! AND I’ve noticed it always gets eaten by someone!


I’ve been trying out so many recipes since the start of this CSA! I’m excited to keep up with posting my thoughts and experiences in the future!



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