I almost forgot to put this post up, sorry team! I started a nutrition certificate program from eCornell and launched a free meal program for households in Bellevue this week, so I’ve been a bit distracted. If you want to keep up with my goings on you can follow me on IG @1861food or on FB https://www.facebook.com/1861food/. I am participating in the CSA extension and am continuing to connect farmers and consumers. If you are looking for grassfed beef, pork, or goat let me know. My focus is on connecting 4H youth and young farmers with buyers as fairs in Washington are being cancelled. Those kids have worked so hard, they deserve to be rewarded.
On to Produce!
Small Share Ideas:
Broccoli: Blanch and shock is my favorite way to prepare broccoli. Cut into bite size pieces toss it in some boiling salted water for about 1 minute, they shock it in ice water until completely cooled. Drain and eat or refrigerate until you want it. My family eats it in anything and it’s quick to warm up. Honestly, my kids prefer to eat it raw out of the fridge (I’m not sure how I got lucky with that, but I’ll take it!).
Fuji Apples: Here’s a recipe for apple crisp from The Chunky Chef, who doesn’t love the name of her site??
- 6 apples, peeled and chopped
- 2 Tbsp granulated sugar
- 1 3/4 tsp ground cinnamon, divided
- 1 1/2 tsp lemon juice
- 1 cup light brown sugar
- 3/4 cup old fashioned oats
- 3/4 cup all-purpose flour
- 1/2 cup cold unsalted butter, diced into small cubes
- pinch of kosher salt
- Preheat oven to 350 F degrees. Butter an 8×8 baking dish, or spray with non-stick cooking spray. Set aside.
- In a mixing bowl, add chopped apples, granulated sugar, 3/4 tsp of the cinnamon and lemon juice. Stir to combine, then transfer to prepared baking dish.
- In a separate mixing bowl, add topping ingredients (brown sugar, oats, flour, 1 tsp cinnamon, salt, and diced cold butter). Use a pastry cutter to cut the butter into the oat mixture, using a slight downward twisting motion, until mixture resembled pea-sized crumbs. Alternatively, you can use two forks or even your hands to cut butter into the mixture.
- Spread topping over apples in baking dish, and gently pat to even it out. Bake 40-50 minutes, until golden brown and bubbly.
- Serve warm and enjoy!
Salad Mix: Last week we got mustard greens in this and it sounds like we’re getting the same this week. They are my absolute favorite! I recommend making a honey mustard vinaigrette and adding some hearty additions like toasted nuts or bacon. Yum!
Honey Mustard Vinaigrette
- 2 T honey
- 1/2 c. neutral oil, such as avocado
- 1/4 c. apple cider or white wine vinegar
- 1 T yellow mustard, or dijon
- 2 T course ground mustard
- salt and pepper to taste
Whisk all together and adjust to taste.
Cherry Tomatoes: last week’s tomatoes were a little tough, I suggested flash frying them, I ended up cooking them a little longer to soften them up. I also added more balsamic and olive oil than I typically do, they were lovely with some blanched green beans and sourdough bread.
Zucchini: We have been eating a lot of beans at our house, greens and some zucchini round it out well. Then there’s fritter, zucchini bread, and this looks fun from damndelicious.com.
Spinach: Well, it’s Mother’s Day on Sunday, I bet moms would love some spinach frittata.
Slicing Cucumbers: You tell me if you do something other than eat these in salads, I never get past that I love them so much.
Large Share Ideas
Bunched Carrots: These have been so good, it’s kind of like the cucumbers. You probably already know what to do here, or just eat them as is, pretend you’re a bunny if you’re bored.
Beets: braise them, roast them, juice them, love them. I peel them, cut into small dice (about 1″), roast them in a little avocado oil and salt until tender. Let them cool a little and toss them in your salad with your flash cooked tomatoes…feta..pistachios…guess I know what my lunch looks like!
Head Lettuce:We had bunless burgers this week wrapped in head lettuce, it was tasty.
Chives: see frittata above
Radishes: I hear putting them in an air fryer is a keto thing, report back if you try it out.
Red Onions: Thin slice for your salads or lettuce wrapped burgers. Pickle with bay leaves and peppercorns, serve with pork or chicken.