HERE IS WHAT WE GOT AND WHAT I TOOK:
Baby Beets- 1 bun
Swiss Chard- 1 bun
Boston Lettuce- 2 heads(green or red) Red Peppers
Tomatoes- mixed variety
Arugula- 1/2 lb. bag
Toscano Kale – 1 bun
Long Red Peppers -3 pcs
The first major question I heard from other CSAers was “what happened to the beet greens”? Someone figured there was a CSA out there somewhere which had only beet greens and no beets!
With the Swiss Chard, it was me doing the “I will/I won’t” dance. In the end, I did come home with a bunch of chard – just not the bunch I had put in the trade box. What will I do with it? I am not real sure just yet, but I am thinking wraps with the leaf halves and a ferment with the stems.
Beets? I just haven’t decided yet. Thank heavens beets will stay in the refrigerator for a while, giving you time to think things over.
I ended up bringing home some arugula – I tried it on a sandwich but it was most unpleasant for me. I tried it in a marinated greens recipe, but it was grim. Dehydrate it and grind it and add it to my super-greens jar? Sounds like a plan.
At least half of the (sweet) red peppers I came home with will go into a hot ajvar. I know it. I have been radically protecting my Monday night event with New York Ferments, and I’m taking the ajvar with me. This won’t be a traditional ajvar (you cannot keep me away from garlic – it will be in there, I will likely substitute chili powder for the red pepper needed, and I will probably feel the need to put some onion in it)
The kale? Ah! The kale! Kale cheeze and, probably kale chips! I do love kale!
Posted in AJVAR, beets, cashew/kale cheeze pate, FERMENTATION, fermented foods, fermented vegetables, GARLIC KALE CHIPS, KALE, KALE CHIPS, KALE CRACKERS, KALE/CASHEW STUFFED TOMATOEs, PICKLED VEGETABLES, PROBIOTICS, RAW FERMENTATION, RAW FERMENTED VEGETABLES, RAW FOOD LIFESTYLE
Tagged fermented vegetables, kale, LACTO FERMENTATION, LACTO FERMENTED VEGETABLES, lettuce, MY CSA Experience, MY RAW EXPERIENCE, my raw food experience, my raw food lifestyle, RAW FERMENTED FOOD, RAW FERMENTED VEGETABLES
Sometimes you hit the jackpot, and sometimes the jackpot just laughs at you. I got there at 4:00 and, still, someone had gotten there before me. Oh well. Next week I’ll go at 3:30.
Butternut Squash – 1 or 2…… got 1
Green Cabbage – 1 hd…………. broccoli
Cilantro – 1 bun
Baby Arugula – 1 bag……………traded for cilantro
Toscano Kale – 1 bun
Red Russian Kale- 1 bun
I looked so longingly at the share box, hoping that something would appear there that I wanted, that someone noticed me mooning over it and asked me what I was looking for, and what I was willing to trade: I traded the broccoli for her kale.
Since I really did want to get the cabbage for sauerkraut, I stopped off at the supermarket on the way home and picked up two medium-sized heads, and I got some of the Scotch Bonnet “aji” peppers that I met in Venezuela (here they call them Jamaican peppers)– they pack fire, which is what I want in my sauerkraut (I don’t know why the jalapenos have been so lack-luster lately — I’ve been putting two or three large ones in each of my ferments, but the spicy hasn’t been coming through. I actually ate a piece of jalapeno from the carrot ferment, and there was absolutely no fire)
Posted in cabbage, CHEEZY KALE CHIPS, KALE CHIPS, KALE CRACKERS, MY CSA Experience, MY RAW EXPERIENCE, PICKLED VEGETABLES, PICKLES, RAW FERMENTATION, RAW FERMENTED VEGETABLES, sauerkraut
Tagged fermented vegetables, kale, MY RAW EXPERIENCE, my raw food experience, my raw food lifestyle, PICKLES, RAW FOOD LIFESTYLE, sauerkraut
Here is the breakdown of what they said we would get, what we actually got, and what I ended up taking home.
Baby Turnips what turnips?
Batavian Lettuce traded for kale
Broccoli traded for kale
I am, of course, excited with what I made away with! I’ve just found a recipe for spinach-cashew cheeze, as well as a new kale cracker recipe (I found it listed as kale chips, but it looks to be more like a cracker!) Of course, I would love to make my favorite kale chips, but I really want to try these new recipes!
I’m planning a market run tomorrow afternoon to pick up cashews, corn (this time of year, I’ll probably end up with frozen organic), red bell peppers, onions (must have!), and mushrooms! (I haven’t had mushrooms for months! If I can find some shiritakes, I can make “barbecue” with my Virginia barbecue sauce recipe!) I will also need to pick up some oranges, lemons and dates for my Thanksgiving sweet potato and pumpkin recipes, and some avocados (if they have good ones!) for my traditional “avo-turkey”.
The good thing about my raw Thanksgiving recipes is that, even though they do take time, they take way less time than cooking a real turkey!
Posted in ARCHIVES, CASHEW CHEEZE, KALE CRACKERS, MY CSA Experience, MY RAW EXPERIENCE, MY RAW RECIPES, RAW FOOD LIFESTYLE, RAW FOOD LIFESTYLE INFORMATON, SOUTHERN BARBECUE, SPINACH CASHEW CHEEZE, SWEET POTATOES, thanksgiving
Tagged MUSHROOMS, MY CSA Experience, MY RAW EXPERIENCE, my raw food experience, my raw food lifestyle, MY RAW RECIPES, organic vegetables, RAW MUSHROOM RECIPES, raw recipes, raw thanksgiving recipes, raw vegan recipes, RAW VEGAN TURKEY RECIPE