I was so surprised by our Lettuce Bouquet in this week’s farm share. It feels like spring! We received two beautiful leaf lettuces that still had their roots. That’s what I call fresh picked. I loved that and hope it happens again because next time I’m going to plant them. More great fun was the Maple Syrup and I think it might go really well with the Organic Rolled Oats. A lovely small bag this week that celebrates fresh, foraged and frozen.
Week 11 our small Vegetarian farm share included (featured photo at the top of this post is full vegetarian share)…
Lettuce Bouquets – 2
Watermelon Radishes – 4
Eggs – 1 dozen
Oats – Organic Rolled 1.75 lbs
Carrots – huge bunch
Apples – 6
Onions – 3
Grape Cider – 1 quart
Maple Syrup – 1 pint
Frozen Blueberries – 1 pint
Frozen Strawberries – 1 quart
My half of the Vegetarian small share Week 11 (above photo) and what’s left since Wednesday, March 9…
Lettuce Bouquets – 1/2 of 2
Watermelon Radishes – 1 large — mom loves radishes so gave her more
Eggs – 1/2 dozen
Oats – Organic Rolled – .75 lbs
Carrots – 1/2 huge bunch
Apples – 3
Onions – 1 large one – gave mom the two small ones
Grape Cider – 1/2 quart
Maple Syrup – 1/2 pint
Frozen Blueberries – 1/2 pint
Frozen Strawberries – 1/2 quart
RESULTS…
We’ve had a busy two weeks of taking care of our grandchildren, including sleepovers, and working out in our physical therapy plus all the other things we do on a weekly basis, so there wasn’t a whole lot of time leftover for posting here at the blog. The physical therapy is working on that messed up knee so I look forward to being back to normal soon. Or as normal as I ever will be! 🙂
I took a class on soup making with Fresh Fork Market in Ohio City that was fun. I especially enjoyed chatting with other foodies. I’ll be making some soup in the near future from those recipes and adapting them for our tastes.
I haven’t used anything from this week’s share yet since we just picked it up yesterday. I don’t think I’ll make it through the night without tasting one of the apples. I’m really loving those.
I did roast the cauliflower that we picked up extra last week for a church luncheon. We also enjoyed the fresh dill in several recipes, including in some fresh green beans I picked up last minute to fix when our grandchildren were here. They really enjoyed the Citrus Salad I made and the carrots I chopped up from the farm share.
I think I’m in winter vegetable wind down mode. I’m so ready for fresh greens and I desperately want some zucchini and cucumbers. This is the time of year in Ohio that even if you do pick up these items at the grocery or fresh market, they hardly last long enough to use them. The cauliflower, broccoli and green beans have been reliable, so if I do buy any extras, I have to remember to stick with those.
We have an extra busy weekend planned so I doubt I’ll get any food prep done, but I have it on my list for next week. I’m loving the chicken and other items I cooked in bulk and froze. I’ve been pulling those out for quick dinners. So, I’d really like to do some more of that. Maybe a couple types of soups and some cooked beans as well.
Exciting news for this week is that we’re signed up for Summer Share 2016 with Fresh Fork Market! After looking back at some of the posts from last year’s share, I’m super excited about the new season. If you want to peek at those, they’re all in the Food section of this blog.
Happy eating!
