Tag Archives: corn

CSA

5 Oct

The first fall CSA box was ready this week.  What a wonderful fall bounty to kick off the fall farm season! It is time to continue making comfort food, switching from summer light and airy salads to more chowders and hearty pasta sauces.  And my fall CSA is feeding directly into that.  What is a CSA you say?  Well only the best thing since sliced bread!  If you aren’t involved with a CSA, now is time to get involved.

A CSA is a way to support a local farm that participates in Consumer Supported Agriculture.  Participating in a CSA is a fantastic way to become engaged with local farms. Supporting local organizations through attending and purchasing from local farmers markets is a wonderful connect to the community, and participating in a CSA is an extension of that support.

The farm that I support with the CSA program offers either a half or whole share per season, and there is a financial commitment.  You pay for your seasonal share ahead of time.  The amount of produce in the share is the difference in size.  Fall is very busy for my family, so this fall I opted for a half share.  What does that mean?

A share is a portion of local produce that the farm is seasonally harvesting.  With a CSA, the member goes to the farm or designated community location once a week to pick up their share of fresh produce.  The produce is fresh, local, and intended to be used within a few days.  By the time the produce is used, its time to go back to the farm for another share.

This week, my share included cucumbers, turnips, potatoes, an acorn squash, corn on the cob, and the bonus of a late season watermelon.   Last night, I used the potatoes and turnips to make a potato turnip gratin.  My children had not ever had turnips before, and making a warm hearty potato dish with turnips added was a great way to introduce the vegetable to them (for the record, the boys loved it, my daughter not so much…).

I used the cucumbers to make some refreshing cucumber water to keep in the fridge.  With the acorn squash, I simply cut it in half, scooped out the seeds and baked it in a 400 degree oven.  I put a little butter, brown sugar and maple syrup in the center before baking.  Easy and delicious.  I served it along side a baked chicken.  It is fun to be creative with the ingredients.

I can’t wait to see what is in my CSA share this week.  I pick my share up on the actual farm that grows and harvests the produce.  Leaving my office during a busy day, driving 10-15 minutes down the road to the farm, and having a chance to talk to the farmers while getting my share is something I look forward to all week.  My family is excited to see what I bring home, and we have a blast with the ingredients.  Best of all, I get a chance to support local farmers and have fresh, healthy seasonal produce.

If I am delayed and don’t make it to the farm one week to retrieve my share, it is donated to the local community food pantry or food bank.  Look for a CSA in your community and let me know what you come up with!

My CSA share this week.  I am having a blast experimenting.

My CSA share this week. I am having a blast experimenting.

Sweet fragrant and decadent  late season watermelon was a bonus this week with my CSA share.

Sweet fragrant and decadent late season watermelon was a bonus this week with my CSA share.

Color my World!

6 Apr

Let’s go orange!  No, I am not talking about Snookie and her fake bake tan.  Nor am I picking sides in a college football team.  I am talking about making a commitment to going in a different direction with the colors in daily intake.  Let’s eat in color.

We tend to eat familiar colors. For example, most of us are really familiar with garden or green salads. Many of us may even eat them on a regular basis. Variety is critical in a well balanced diet and to better health.  Green salads can be an easy way to get a variety of vegetables, especially if we load them up with bell peppers, mushrooms, and maybe even strawberries.

But let’s get past the green. I am an advocate for eating 5 colors a day. Counting colors is a great way to get a wonderful array of vitamins, minerals and antioxidants. One of the reasons that variety is so important in our diet is because the pigment, or color, in food has health benefits. The colors in the fruit and vegetables have antioxidants, as well as fiber, potassium, vitamin c and calcium. In other words, they are loaded with nutrients.

Here is where I will challenge you. Stick to salads if you must, but increase variety by adding the following to your daily intake. Here is the rub…add in an unlikely color to your intake, that color being orange and yellow.

Oranges
Grapefruit
Lemons
Bananas
Apricots
Nectarines
Mangos
Peaches
Cantaloupe
Pineapple
Papaya
Carrots
Sweet potatoes
Pumpkin
Squash
Corn
Orange and yellow bell peppers

Just look at these exciting options! So when you are grocery shopping next time, look for the orange and the yellow in your produce section. See the rainbow before you in the produce section of the grocer, or better yet at the local farmers market.  Get outside of that comfort zone. Think variety and spice up your life! Now you have a list of great fruits and veggies to try, so go for it!

Crock pot tacos

15 Oct

I have been of the mindset that crock pot meals are:

a) SO 70’s, and not in a good way

b) SO boring

c)  SO bland, like beige food

d) decidedly and completely unsexy food

In other words, no F-U-N!

But…..I was short on time the other morning (as usual), and wanted to get a fairly decent meal on the table for my family that night.  So I took a minute before leaving for work and grabbed a couple of things to toss into the (time for true confessions…) crock pot.  My intention was to have flavorful and somewhat healthy tacos by suppertime.  So this is what i tossed into the crock pot:

4 frozen boneless skinless chicken breasts

1 can corn, drained

1 can black beans, drained and rinsed

1 can diced tomatoes, with juice

1 can diced green chilis

4 ounces salsa

4 ounces salsa verde (green salsa)

1 envelope of low sodium taco seasoning

1 T. chili powder

1 T. cumin

salt and pepper to taste (you can always adjust this upward, so be conservative to begin with)

I put the chicken in the bottom, then just dumped everything else on top.  I was in a hurry,  the chicken breasts were individual, not in a big block, but still frozen solid.  The seasonings went on the top.  I didn’t even stir it.  I just threw it together, covered the crock pot, turned it on and ran out the door.

When I came home in the late afternoon, I opened the lid of the crock pot and gave the mixture a good stir.  I used two forks to shred the chicken while it was still in the crock pot, which was so tender it easily broke apart.  I had a quick taste, adjusted my seasonings a bit, then put the lid back on.

When dinner time came, I made some spanish rice, shredded some lettuce and cheese, pulled the tortillas out, and dinner was served!  The tacos were kind of an all in one because of the vegetables  added to the mixture.  The dinner was nutritious and relatively low in fat.

This recipe really stretched my ingredients so it was budget friendly, and it served a crowd.  It was an easy weeknight dinner.  True it wasn’t sexy, but it wasn’t boring either.  With all of the added vegetables, it was colorful, flavorful, and quite satisfying.  What will you add to your crock pot tacos?

FRESH SALSA!

21 Aug

It’s time to really dig into the fresh tomatoes and corn of the season.  There are a million things to do with beautiful summer vegetables.  I just love the versatility of grabbing some tomatoes and thinking of so many ways to use them.

Speaking of the summer bounty…it’s time to make some fresh salsa.  Who doesn’t  love salsa, served with corn chips-I love the low sodium baked version-Now make some super fresh salsa from scratch.  Fresh salsa is also great on meat and fish.  It packed a punch of flavor, and you can make it as zippy as you want.

It’s time

And be creative. Start with:

  • 5 tomatoes, chopped
  • 1/2 Vidalia onion, finely chopped (sometimes I use green onions instead)
  • 1 bunch cilantro, chopped
  • 1-2 finely chopped jalapeno peppers
  • 2 T. lime juice
  • Salt and Pepper to taste

Throw all these ingredients in a bowl.  Give it a quick stir.  Refrigerate.  Yup, it’s that easy!

Then add, if you so choose:

  • Fresh corn, just cook it and cut it off the cob
  • Black beans, rinsed
  • A variety of other peppers chopped-they are bountiful in the summer!
  • Chill your salsa, and serve with baked corn chips

Grab the chips and a beer.  Enjoy!