Last week, was the first Community Supported Agriculture (CSA) pick up. My canvas bag was filled with organic kale, collard, dandelion, bok choy, and Swiss chard greens. A large head of romaine, a small head of butter lettuce, green garlic and a dozen eggs were also included in the share. I dutifully took my bags home, and the next two hours were spent cleaning, cutting and packaging the greens. The next day, a salad was made with a mixture of butter lettuce and dandelion greens. Goat cheese, mulberries and a small red onion were tossed together in a bowl. A few tablespoons of Cilantro-Almond Pesto were mixed into Greek yogurt to make a salad dressing. That was an easy salad to make. Now, a few more bags had to be sautéed, simmered, stir-fried or served fresh. Read more
When I was young, my father would wake me in the early morning to go strawberry picking. He didn’t know how to do my hair, so he would stuff it in a baseball cap. The vendors would think I was a boy. Sometimes, my sister would come with us, too. The house was searched for any empty container to bring with us to the strawberry field. It was a short ten minute ride from the house. Once there, we would go from row to row, eating and picking strawberries. As we brought our containers full of strawberries to the weighing center, my father would joke that my sister and I needed to be weighed, too. Once at home, we would help my father clean and trim the strawberries. Eating and laughing. I would say, “This berry doesn’t look good. What do you think?” He would place the berry in his mouth and proclaim, “It taste good to me!” Read more
Mango and Coconut Milk is no. 7 of the Smoothie Numbers series. They’re quick postings listing the ingredients for making refreshing, healthy drinks in a blender.
Mango and Coconut Milk Smoothie
Ingredients: 1-1/2 cups frozen mango; 1 cup unsweetened coconut milk (the carton variety in the refrigerator section); 2 to 3 tbsp. Greek yogurt; 1 banana; and 1 to 2 tsp. honey