Week four with Viva Farms boxes and the stuff just keeps getting better.
This week I had a lot of duplicates again. More soup, more summer rolls, and more stir frys. I did eat some of the broccoli and peas raw with some salad dressing as a dip. The peas really did need the sake, but they weren’t terrible. Not my favorite veggie ever, but good enough to eat.
On to Thor’s day‘s box (it’s true, look it up.)
Okay, so the first thing I had to do this week was learn what the heck garlic scapes *were*! Once that was determined, I made a delicious fried rice using brown rice, this week’s VF’s garlic scapes, spring onions, and peas, and broccoli and garlic from previous boxes.
For dessert I had handful of cherries and a handful of raspberries right away. Raspberries are my all-time most favorite berry ever! Of all time! Possibly my most favorite food! I am thrilled to have had not just raspberries, but big, juicy delicious berries!
I’ll confess now, I traded half of my new batch of peas to my parents for a delicious bunch of sour pie cherries. Horray for bartering!
The lettuce had just a hint of bitterness to it that didn’t go well in salads, so instead it got mixed into summer rolls, added to sandwiches and shredded on top of faux-Mexican dish:
Threw the brown rice in a dry pan for a bit, just to add a touch of crispness to it. That’s the bottom layer. Over that I poured some refried beans, made from the dehydrated mix from the Skagit Valley Co-Op. This is some of the best I’ve ever tasted, and because you add water, you can make it as thick or as thin as you like, depending on how you’ll use it, too.
Add hot sauce (if you want), chopped VF onions, garlic, and shredded lettuce. Then I glopped on some avocado mixed with lime juice, and covered the whole mess with shredded pepper-jack almond cheese (if you haven’t noticed yet, I’m lactose intolerant…)
This was a *fabulous* dish that I’ve made about three more times so far.
Rounded out the week by making a batch of waffles. I tried using the bartered-for pie cherries in place of apple sauce, but the waffles really didn’t come out tasting like cherries at all. They were still very good. Smoothed the last of the raspberries on top that I hadn’t already eaten and it was a delectable breakfast!
The rest of the waffles got stacked between sheets of paper towels and into a large freezer bag. They can be pulled out and broken up to put in a regular toaster or left whole and put in a toaster oven for a great quick breakfast. SO much healthier and tastier than store-bought!
With the last of the cherries and some strawberries I picked up on clearance (they were soft but still perfectly good!) I made a batch of strawberry-cherry syrup/jam/whatever you want to call it. Slice up all the fruit, add water and a tablespoon of sugar, boil on the stove till it’s nice and thick! Tastes great over waffles, toast, ice cream…
Well, that’s it for this week. Thanks to Viva Farms, Growing Washington, and Skagit Valley Co-op for keeping my pantry stocked and my belly full!
Recipes and non-recipes:
1.75 cup whole wheat flour
2 tbsp granulated sugar
3 tsp baking powder
1 tbsp Flax Seed
1/2 tsp Salt
2 eggs, divided
1 tsp vanilla extract
1/2 cup apple sauce (or really, any fruit pureed to similar consistency)
1 3/4 cup milk
In a large mixing bowl stir flour, baking powder, sugar, flax seeds and salt.
In a small mixing bowl beat egg yolks, almond milk, vanilla and fruit puree.
Add to the flour mixture all at once.
Stir mixture until blended.
In small mixer bowl beat egg whites until stiff peaks form. Gently fold beaten egg whites into original mixture and do not over mix.
Pour batter onto preheated waffle maker.
They take about 3-5 minutes depending on your waffle maker.
To keep waffles warm while making the batch, turn oven on to 200 and place the cooked waffles on the wire rack.
Makes 5 full-sized waffles.
Brow rice with veggies and a splash of soy sauce. For an option, add mung bean threads. These soak up any flavor they come in contact with, I absolutely love them!
Bed of brown rice, lightly fried. Cover with refried beans, hot sauce (or mild, or whatever you like) your favorite taco toppings such as chopped onion, tomato, cilantro, avocado, sour cream, and/or jalapeno, cover with shredded lettuce and shredded cheese.