We have now received four boxes from Mike’s Garden Harvest as part of our CSA membership. It is fun to see what is in each new box and I love having food delivered to my door! One of our boxes included some little carrots which were so tasty and fresh I didn’t want to cook them. Instead we grated them into a Carrot & Cumin salad which went nicely with a Thai Pork Green Curry.
With a large bunch of chubby spring onions to enjoy I made several Farm Fresh Omelettes using the following ingredients and method. For one omelette:
- Chop coursely four spring onions and six swiss chard leaves.
- Saute spring onions and chard in skillet with vegetable oil until onions begin to turn gold and chard withers.
- Beat two eggs with a fork, add a tablespoon of milk or water.
- Pour eggs over onions and chard.
- While eggs cook sprinkle chopped fresh chives, oregano and thyme plus a sprinkle of salt and pepper over the top.
- When base of omelette is lightly browned top with grated cheese and sliced grape tomatoes.
- Brown the top of the omelette under the broiler.
We have a few herbs growing in our own garden so when some basil turned up in the mystery box I combined it with some of our own and made Marcella Hazan’s
Simple Tomato Sauce for 450g (1lb) pasta
6 tablespoons olive oil
2 medium garlic cloves peeled and sliced very thinly
300g tinned Italian peeled plum tomatoes
Salt & Black pepper
10 fresh basil leaves torn by hand into small pieces
- Put oil and garlic in a saucepan and turn to medium
- When garlic turns pale gold, add tomatoes and turn heat to very low. Cook uncovered until oil floats free of tomatoes, about 20 minutes.
- Add salt and grindings of pepper and cook another 2-3 minnutes, stirring from time to time.
- Off the heat, stir in the torn basil leaves.
This week’s box included more than enough green beans for our family of five so I chose Jamie Oliver’s Good Old French Bean Salad to have with sausages one night.
Our second box from Mike’s garden harvest was delivered on Canada day and included a treat in celebration of the day. We have been promised vegetables but in the box was a little punnet of strawberries and a bunch of rhubarb. Andrew turned them into two delicious desserts, a Strawberry and Rhubarb Crisp with an almond meal topping based on this Raspberry Rhubarb Crisp Recipe and a Sticky Rhubarb and Ginger cake. Both were delicious. I also made a Strawberry and Rhubarb Crisp with the second bunch of rhubarb using a very similar recipe.
The remainder of the box was made up of more salad greens, radishes, and onions so we kept making salads with fresh, tasty ingredients. Andrew used some of the lambs quarters from the first box in Lentil Burgers which we all enjoyed, even the serious meat lovers.
A few months ago we signed up with a Community Supported Agriculture venture and this week received our first box of produce, grown just down the road from us. Our vegetables come from Mike’s Garden Harvest and Mike, himself delivered our box on Wednesday night. Receiving a box of herbs and vegetables each week reminds me of the mystery box challenge from MasterChef.
This week’s box contained salad greens, lambs quarters, spring onions and radishes. We made several salads with the greens including a Broccoli, Arugula & Blueberry Salad with Meyer Lemon Dressing, only I substituted the arugula for salad greens and I don’t even know what a Meyer lemon is so we had plain old ordinary lemon. It was still good. (click on the salad name to see the recipe)
I also sautéed some of the radishes in a brown butter and lemon sauce. I don’t think I’ve ever cooked radishes before; usually I cut them in patterns to serve with salad. They looked pretty bubbling away in the pan as there were purple and pink ones.
Andrew used some of the lamb’s quarters in place of spinach in a Butternut Squash, Chickpea and Spinach Curry.
I did the same thing and replaced the spinach with lamb’s quarters when I made Sun-dried Tomato Spinach Rice Pilaf. By the end of the week we still had some vegetables left, all still looking green and fresh. I can’t promise that I will blog about our mystery box every week but I will do my best to write about the contents and our recipes as often as I can.
A17 made melted snowman cookies for the bake sale at school this week.
She used a sugar cookie recipe, sliced marshmallows for heads, candy covered sunflower seeds for noses and various colours of icing.
They all sold. Not suprising.
Unlike many of our Canadian friends we chose to have roast beef for our Thanksgiving Dinner. We do have turkey now and again but we like to mix things up a little. Andrew cooked the roast beef in the Webber and it was delicious. I made pumpkin pie for dessert and we also had cream puffs B11 had made. I think I have said before how happy I am embrace Thanksgiving as a holiday to celebrate. (Australia doesn’t have a Thanksgiving holiday)
I have much to be thankful for and I like to remind myself of that often but a day devoted to being thankful is a worthwhile reminder. I am thankful to my gracious heavenly father for the many blessings in my life. I just look around me and see all his provision and know that he will always provide for my needs. I was particularly thankful to read some very encouraging news from my brother who was diagnosed with lung cancer ten months ago. At his most recent check up his oncologist used the term chronic illness instead of terminal illness to describe David’s situation. He writes about his journey with cancer as well as a range of Christian living topics on his blog Macarisms.