This box was a doozy!  There was a huuuuuuuge watermelon hiding in the bottom.  Of course, it was filled with all types of delici-osity (Is that a realword?  It is now!).  If you missed our past pickups, you can read about them HERE.  This week we received:

• Peaches Sustainable
• Plums Sustainable
• Donut Peaches Sustainable
• Watermelon Sustainable
• Swiss Chard Sustainable
• Cubanelle and Bell Peppers Sustainable
• Summer Squash Sustainable
• Cucumbers Sustainable
• Beefsteak and Plum Tomatoes Sustainable
• Apples (Sansa/Red Free) Sustainable
• Beets Certified Organic
• Red Onions Sustainable
• Leeks Sustainable
• Kohlrabi Sustainable
• Beans Sustainable
• Sweet Corn Sustainable

A week or so ago I posted about my love of bowls.  No, not the dish, the meal.  Although I do like a pretty bowl to eat a tasty bowl out of.

Anyway, this week I am sharing some bowls made recently.  The first is root-veggie heavy, as I was trying to use up the late spring veggies before the summer veggies started rolling in.

I really just make the veggie bowls to use up whatever I have lying around.  On this day, it was red onions, kohlrabi, and parsnips.
 I tossed them with olive oil and salt, then roasted them.
While they were roasting, I cleaned and cut up some collard greens.  I also cooked a few cups of pearl couscous in chicken broth to have for the week.  At the same time, this was going on behind me.

Yeah... I caught you!

Once I was done admiring the cuteness, I mixed the collards with the hot roasted veggies and hot couscous.  They wilted the collards nicely without rendering them mushy.
Tossed with a balsamic vinaigrette (I promise to share the recipe soon... I call it magic sauce because Jemma and Juliet (and John!) gobble up anything I put it on!), it was perfect.

See?  Easy.
John added in some leftover pork because he felt like having a heartier dish.  It was great both ways!

What do you like to include in your bowls?

I have jumped back into fermenting things with two feet.  I pulled out a jar of lactofermented radishes that I made a few weeks ago and gave them to the girls.  They LOVED them.  Jemma asked to drink the radish "juice," the liquid it fermented in.  I watered it down 50-50 with water and she guzzled it in minutes!  I gave it to the baby, too.  She finished it, and cried for more.  Within 2 days they drank almost the whole jar!  I made a new batch, but I also started some dilly kohlrabi.

I don't really have a recipe for it.  I just sliced the kohlrabi into thick matchsticks, tucked them into a jar, and topped it with lots of fresh dill, some whey, sea salt, and filtered water.




It waited on the counter for a week, until it was nice and bubbly.  We have been munching on it ever since.  John even declared, "This is better than pickled cucumbers!"  The girls both adore them, too.  Juliet points at them and squeals every time they are on the table.  There is only one thing I will do differently next time.  I will peel them.  The insides softened nicely, but the skin stayed super tough.  Not a big deal, but something I would improve next time.

What is your favorite thing to ferment?  Do your kids eat them?

This post was shared on Fat Tuesday.

Well, we picked up another CSA box this week.  If you missed last week's pickup, you can read it HERE.  This week we received:

• Blueberries – Sustainable*
• Broccoli – Sustainable
• Lettuce – Sustainable
• Radishes – Sustainable
• Kohlrabi – Sustainable
• Turnips – Sustainable
• Currants – Sustainable
• Raspberries – Sustainable
• Kale – Sustainable
• Collards – Sustainable
• Cherries – Sustainable
• Cauliflower – Sustainable
• Green Beans – Sustainable
• Onions – Sustainable
• Yellow Squash – Sustainable
• Cabbage – Sustainable

I may have mentioned in the past that we get our produce through a CSA (Community Supported Agruculture) Box for a good portion of the year.  Our favorite is from Alstede Farms.  We have occasionally tried others, but we have found this farm to offer the best value.  The season is long (31 weeks!), the produce is varied, and the price is reasonable for the amount of produce included.  There are also occasional bonuses thrown in, like extra lettuce or jars of honey!

The only challenge in getting this huge variety of super fresh produce is finding a way to use it all!  With that in mind, I would like to share what we receive each week, and what I plan to do with it.  Hopefully this will keep me organized, and help inspire others in the same situation.  I didn't think to do this earlier, so I am starting with Week 10.


This week we received:

• Blueberries – Sustainable*
• Cauliflower – Sustainable
• Peas – Sustainable
• Green Beans – Sustainable
• Spinach – Certified Organic
• Lettuces – Sustainable
• Kale– Sustainable
• Collards – Sustainable
• Cherries – Sustainable
• Garlic Scapes – Sustainable
• Kohlrabi– Sustainable
• Cabbage – Sustainable
• Tomatoes– Sustainable
• Raspberries – Sustainable
• Squash – Sustainable
• Basil – Sustainable
• Dill - Sustainable

Do you participate in a CSA?  Any tips for using up the yummy produce or favorite recipes?

For more information on Alstede Farms, please visit alstedefarms.com
This post was shared at Real Food Forager's Fat Tuesday!