Bobbie has agreed to be a guest blogger this week! She’s written everything below:
In all shares:
Acorn squash- One of the earliest types of winter squash.
These can sit out on your counter for another month before you need to cook it.
Always a bonus in our house! If you’re not ready for it to be falls (or
winter!) try this squash recipe from Smitten kitchen
https://smittenkitchen.com/2006/10/unflinchingly-good-things/
Carrots-We’ve been eating a lot of carrots. A lot. Nico
doesn’t sit long for meals days and I try to have lots of cut of veggies (and a
tempting dip) on hand for after school. One of my favorites is Deborah
Madison’s recipe for tofu mayonnaise from Vegetarian Cooking For Everyone (a
bible in our home). https://www.cookstr.com/recipes/tofu-mayonnaise-deborah-madison
Kale- Kale…The winter zucchini. The gift that keeps on
giving. What can be said about kale that hasn’t been said before? Next food
prep session I suggest listening to John Cale’s Paris 1919. There.
Tomatoes- There won’t be tomatoes for too much longer. Im hoping to do some roasting soon and stash
a few ziploc’s away to enjoy later in the winter.
Sweet pepper-Another easy veggie to just serve raw. Were still so busy these days that it’s easy
to just cave to the simplest preparation.
These have been so abundant this year and have made it into most of our
meals. Recently I made ground turkey and white bean chili with sweet peppers.
Easy peasy lemon squeezy, plus left overs for lunch (always a winner in my
book)
http://www.marthastewart.com/314655/turkey-and-white-bean-chili
Small shares only:
Radishes {because
last week after saying there would be radishes in all shares we decided to put
the last sweet corn in the small shares instead}-
Large shares only:
Bunching onion {green scallion or red apache} - My best
friend Kylie and I often make these savory Japanese pancakes, called
Okonomiyaki. The best parts of this (and any meal) are the condiments. Often we
will soak scallions in tamari or soy sauce while we prep and ladle them on top
of the cakes with Siracha and mayo. https://www.splendidtable.org/recipes/okonomiyaki
Napa cabbage- A favorite of mine. If you haven’t tried an
Asian style peanut salad with Napa cabbage yet, put it on your bucket list.
Zucchini- Ah, the versatile beast… I love adding zucchini
where I can in cooking. Pancakes, muffins, scrambled eggs… the key is to
squeeze, press or blot any excess water out of your zucchini before adding it
to your meal.
Parsley- Gremolata is one of the easiest ways to brighten
practically any meal (and look fancy at the same time). The ingredients are simple (parsley, garlic,
and lemon), and usually on hand.
http://www.thekitchn.com/how-to-make-gremolata-cooking-lessons-from-the-kitchn-193008
{More tomatoes, acorn squash, and peppers in the large
shares}
Kitchen gadgets
Life with a toddler and two working parents can be hectic.
Eating (and preparing) healthy foods can be challenging- even when you have all
the nice, pretty, organic vegetables in the world sitting on the kitchen
counter. Here are a couple of ways I’ve
been coping. What are you doing to stay committed to healthy eating?
In an attempt to prepare and eat more vegetables (yes we
have that problem too), I bought a spiralizer. For those of you who are
unfamiliar with this kitchen gadget, it’s basically takes your average
root vegetable and cranks it into a fun
spiral that is somehow more appealing to eat than a basic matchstick or
julienned carrot. This has made most potluck and side dishes a breeze to prep
and I’m enjoying being able to bring gluten free, Vegan dishes to gatherings-
even if our household doesn’t have dietary restrictions.
Immersion blender. I use this baby several times
a week, mostly to make healthy dips and dressings, sauces and condiments. I
find I can include a lot more raw food this way, and also be more simplistic at
the same time. The texture from this type of blender tends to be finer than my
basic (probably really dull) food processor, and the cleanup is incredibly
easier.
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