Garden Vegetable Muffins

I went hunting for a zucchini bread recipe once, only to find that they were mostly sweet breads, dessert kind of things with lots of sugar and autumn spices. I didn’t want that, I wanted a nice savory bread filled with vegetables and flavor.  Zucchini bread seemed to be such a perfect way to absolutely stuff vegetables into my bread, and I was quite disappointed that it was so offset by sugar.

After a fruitless search, I decided that if I wanted this bread, I was just gonna have to make it myself, so starting from what seemed to be a very basic recipe I found, I concocted the following.  (I am still tweaking this recipe here and there.  I’ve cut the sugar 3 times and could probably cut more.)

The veggies are almost entirely up for juggling.  I didn’t have red pepper or leeks this time so I made do with onion and tomato instead.  Basically, if you like it, toss it in and see if it works!  Also, I say ‘finely chopped’.  What I mean is, I stuck them in the food processor until it was mostly not lumpy.   I also used the grating tool on my food processor to grate the zucchini.  I really like taking shortcuts when I can get out of chopping and grating, but only if it offsets the effort to clean the machine afterward.  I’m a very conscientious lazy.

Also… I suppose you can add nuts if you really wanted.  If you’re *that* kind of person.  /long-suffering sigh/

Garden Vegetable Muffins

* 3 cups whole wheat flour
* 1 teaspoon salt
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/4 cup flax seeds
* 2-3 teaspoons various herbs to taste. (I used fresh ground black pepper, basil and thyme)
* 3 eggs
* 3/4 cup olive oil
* 1 1/2 cups sugar (though I think the recipe could still easily use less)
* 2 cups grated zucchini, do not squeeze out the juice!
* 1 red bell pepper, finely chopped
* 1 green onion, finely chopped
* 1″ chunk of leek, finely chopped
* 1/2 teaspoon finely grated jalapeno (more if you really like jalapeno)

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. Stir flour, salt, baking powder, soda, herbs and flax seeds together in a bowl.
3. Beat eggs, oil, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and vegetables until well combined. Pour batter into prepared pans. (I did one bread pan and one muffin pan.)
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. (Muffins bake for 20 to 25 minutes.) Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Makes between 18 and 24 muffins, depending on how deep you fill the pan.  Could also do 12 muffins and one bread pan.  Absolutely fabulous warm with a little butter.

Be careful if you’re making these for ‘later’.  You might find they disappear rather… rapidly.  (I polished off 4 muffins barely out of the oven.)

 

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Lessons from Jane Austen: On Being a Woman

So Dean Kutzler‘s suggestion was a biography, and even though I have one already it’s hardly an exhaustive one, is it?  So I’ve decided to write on an aspect of my life that in many ways is responsible for my involvement in crafts like spinning, weaving, and embroidery.

Now, this *may* come as a shock to some of you, so be sure you’re sitting down.  If you have not, in fact, noticed by now, I am a woman.  I know, I know… “Eliza!  How did this happen??” you cry.

Well, I’ll tell you.

It happened when my sister introduced me to something called Pride and Prejudice, by Jane Austen.

Ah yes, I can see the confusion on your faces. “Wait… does that mean you weren’t a woman before that?”

Yes.  I wasn’t.  I was a girl.  Well, actually, I was a tomboy, (which, in many ways I still am) but I was a girl.

“Ah, semantics.”

Yes and no.

One annoying thing about American culture is a lack of, what I’ll call “rights of passage” observances.  Oh, we have superficial ones, like 21st birthdays or sweet 16s but as a whole, there is no meaningful, cultural marker of the transition from childhood to adulthood, with the conveyance of both benefits and responsibilities.  It makes me sad.  But that’s not for this journal.

Growing up, I never wanted to be like the popular girls.  I didn’t *want* to be stuck-up and more worried about my clothes than my grades.  I still don’t wear make-up except for *exceptions* like friends’ weddings or the like.  I didn’t spend time doing my hair, or doing my friends’ hair, or them doing mine.  I had very different sorts of friends.

We spent time hanging out in the woods building forts, or throwing jelly beans around her cabin watching stupid funny movies.  I lived in the country, so a lot of my own free time was spent out in the woods behind our house, making tee-pees with tree branches and a tarp, and climbing trees and playing in the ditch (I used to make whole villages on the banks of the “river” (i.e. drainage ditch water) and weave exceptionally tiny baskets out of grass and fill them with puffs from the cattail heads like they were cotton.)

So I was a tomboy.  I never wanted to be girly, and since I equated all irritating “girly” things as what it meant to be a girl, I didn’t want to be.  That’s not to say I ever wanted to physically be a boy, I just didn’t want to be a girl.

So I was about… I’ll guess 24 or 25 the first time my sister brought this movie in called Pride and Prejudice.  I was absolutely enthralled with the movie, because in some ways, for the first time I had a standard by which to say “That!  That’s what it means to be a *woman*, that’s the kind of woman I want to be!”

Not like Eliza’s younger sisters, silly, ignorant, idle, vain… I wanted to be like Eliza! (well, probably at the time I was more like Jane, very quite and reserved) but Eliza really got my attention.  She didn’t have to put on airs, chase after men, or be terribly concerned about the condition of her petty coat.  She was strong, she had a quick and sharp wit, the goal of her life wasn’t the ‘getting of a husband’… I could go on for two pages about why Eliza Bennett became what I decided was the ideal woman.

Helped along, of course, by Mr. Darcy’s description of “a truly accomplished” Lady:

‘…A woman must have a thorough knowledge of music, singing, drawing, dancing and the modern languages to deserve the word; and besides all this, she must possess a certain something in her air and manner of walking, the tone of her voice, her address and expressions, or the word will be but half deserved.’

‘All this she must possess,’ added Darcy, ‘and to all this she must yet add something more substantial, in the improvement of her mind by extensive reading.’

So even by these standards, I do fail rather miserably.  I love music, but I have no real knowledge of it.  I can at least claim to have a greater range of musical tastes than ‘your average American’.  I can sing badly in the shower and loudly in the car, but not well.  I have a little skill at drawing, though I do *adore* dancing!  That is one area I really do have some talent in.  And by dancing I don’t mean busting it on a dance floor, I mean I have done Jewish Folk dance, Scottish Country dance, Irish step dance, belly dance, etc, and I love each one dearly.

The only language I know – modern or otherwise – is English.  I know a bare smattering of Spanish words, even less Hebrew, and the only Swedish or Finnish I know is what I sing along to with my music.  When I visited Holland I at least tried to sound things out and figure out what they meant.  (Falafel!  I know that one, that’s what I’ll have! *grin*)  My friend was delighted, actually, making good natured fun of me.   She said no one else had ever come to visit her and tried to read the street signs or dragged her to the grocery store to see what was different and what was the same.  And she made fun of how I held my fork 😛

I can’t claim any special ‘something’ in my air or speaking.  Rather I suppose I’m quite coarse at times, and this tends to be where my tomboyishness really shines through.

But I do so love reading.  I’m so glad you put this in, Mr. Darcy, it really is one of my few saving graces in your list.

So there we go, I really fall quite miserably short of Mr. Darcy’s accomplished woman in most areas, but that was 200 years ago, so surely I can update a little, right?  I can obviously add writing to the list, since Jane Austen was an author, and that’s something to aspire to as a woman!

This is where the arts and crafts come in.  It’s too late for me to try to learn Latin, I’m certainly not going to enroll in Miss Kitty’s School For Fine Ladies anytime soon, so I had to improvise a bit on that list of Darcy’s.

It’s not an easy task to remake a dedicated tomboy into a Lady.  Especially not when you really have little but yourself to guide the process.  And… it just struck me that a lot of my crafts would probably have fallen well below Miss Bennett and Mr. Darcy’s societal stations in life.  But I’m going to ignore that in favor of the 200 year time gap and just go with it.

So back to the SCA (my historic reenactment group), I went to an arts and crafts event and learned how to do blackwork embroidery.

Up to this point, I had never done any kind of needlework in my entire life.  I had barely ever threaded a needle!  But here I was, creating these gorgeous designs on a bit of fabric and thinking “Wow!  I did this!  Me!”  And that was the beginning of my absolute love of crafts.

I learned to embroider, and sew, and spin, and I learned basic inkle loom weaving, and I did repousse, and Norse wire weaving, and I sewed a vaguely Turkish garment, and I learned silk painting, and I make paper, and I learned to cook!  And I write, write, write!

And I’ve learned to draw and paint better than I ever thought I could.  I am old fashioned, I’m really not ashamed to admit it.  I like doing the things that I associate as being feminine, not girly – which I hate –  but feminine.   Because they make me feel like I could fit into the world of Eliza Bennett.  Because, in doing all this, I feel like a woman!
… anyone know a Mr. Darcy?

CSA: Weeks 10-12

So far behind!  And sadly so few pictures for three week’s worth.   Last week I picked up my box on Thursday and just handed it to my parents as I was gone Thursday evening through Monday and wouldn’t have been able to enjoy any of it anyway.  That’s the nice thing about the boxes is it lets you be quite generous!  (Especially with the beans.  I love giving those to my parents…)
Okay, picture time

Week 10 box: Potatoes, tomatoes, squash, beans, cucumbers, blueberries

Pickling cucumbers never did see the inside of a pickle jar, I ended up using them in my salmon salad and on top of pita and hummus and such.  Very tasty!  The tomatoes were also very tempting, and I had those with onions, refried beans and wrapped in corn tortillas for a delicious impromptu Mexican dinner.

Three piece Mexican meal

Week 11 went to my parents, so it’s sort of fitting that the picture turned out barely visible.  Darn the photographer, anyway.  (yeah, I took the picture.)

Week 11 Box: Corn, basil, tomatoes, potatoes, beans, blueberries

But week 12 was mine all mine!  (well… except for the beans, which again went to my parents.)

Corn, lettuce, potatoes, blueberries, beans, squash (hiding under the corn. oops.)

I’ve missed the lettuce in my boxes, very glad to see it return!  But most excited that this week I get the corn for myself!

Baked corn and squash!  I know I’m missing half of the food groups in this picture, but I don’t care, it was still fabulous!  Bake the corn right in the husk, thirty minutes on 350.  Let it cool slightly, then peel back the husk and the corn silk will just fall right off.  Use the husk as the handle and dig in!  The only thing I added was pepper!

Baked sweet corn and delicata squash

Delicata has become my favorite squash, for several reasons.  It tastes absolutely “squashy”!  Which may sound weird but I’m telling you, this is real squash flavor.  Also, the skin is so thin you eat it, so you don’t even have to throw the outsides away.  It also means it’s great for throwing in soup, just chop into bite-sized chunks and toss it in, skin and all.  But it tastes best when baked.  It had to cook about an hour to be done, but the combination was a real ode to fall and makes me look forward to the season changing.

Even now the clouds are piling up outside and the air is much cooler; I really, really hope it rains tonight as it’s been dry for a month or more.  My grass is very brown and crunchy.

However, that is not to say all is lost on my little farm.  Far from it, this weekend I went out and picked a basket of apples and a bowl of blackberries!

Apples and blackberries

The apples are being eaten both fresh and sliced into pies.  The blackberries, however, were put into the most fabulous muffins!

I burnt my fingers picking one out of the muffin pan immediately after taking them out of the oven, the smell was just too much to resist!

Blackberry muffins

The recipe makes one dozen but my pans were quite shallow so instead I got two dozen out of it.  I think if I had used white flour they likely would have risen a bit more, but as it was they were the perfect size for snacking.

And really, small or not, who can resist when you hold up a basket of fresh baked muffins and say “want some?”

Blackberry muffins

Blackberry Muffin Recipe from Cooks.com

3 c. flour, sifted if it is heavy (I always use whole wheat flour so they come out a bit heavier, but I also always weigh out my flour because it tends to ‘settle’.  3 cups of whole wheat flour is 13.5 oz)
1/4 c. sugar
1 tbsp. baking powder
1/2 tsp. salt, optional
2 whole large eggs, beaten
1 c. milk
1/2 c. butter, melted
1 tsp. vanilla extract
1 1/2 c. fresh or frozen blackberry (though I imagine blueberries, raspberries or even strawberries would be just as delicious.  Ooh, I should combine all four!)
(I also added two tablespoons flaxseed.  Because I can.)

Combine first four ingredients, set aside. In a medium bowl, combine next four ingredients until smooth. Pour liquid ingredients into flour mixture; add blackberries, stirring, just until mixed. Divide batter evenly into 12 greased 2 1/2 inch muffin cups. Preheat 400 degrees. Bake 20 minutes or until golden in color. Yield: 1 dozen muffins. 12 servings.

Thank you, as always, to Viva Farms for the amazing veggies.  And if you liked this post, stop by inherchucks’ CSA link party!

Bon Appetite!

CSA: Week 9

Oh.  My.  Goodness it’s been one helluva week!  Working overtime, painting the house, getting ready for the appraiser.  Who has time to go to the grocery store like this!?

 

Good thing I get my veggies delivered to within two miles of my work and I don’t even have to wait in line at the checkout! (shameless promotion FTW!)

Squash, tomato, cauliflower, beans, blueberries, and basil!

Purple cauliflower.  Purple.  Cauliflower.   Isn’t that just the most amazingly beautiful thing you’ve ever seen?  PURPLE CAULIFLOWER!   I feel like tying a sheet around my neck and running around outside screaming Purple Cauliflower Power!

Is it weird to get this excited over the color of my vegetables?

So I get home and the first thing I do is make food:

Taste the Rainbow

Red tomatoes
Orange carrots
Yellow beans
Green squash/basil
Purple Cauliflower

But Eliza, you cry, what about Blue?!

Matching Dinner.

BLUEBERRIES!  And plates, and cups, and little bowl and chopsticks… (check it, my chopsticks and my plates match!)

So yep, I had the rainbow for dinner last Thursday.  It tasted awesome.

I really like my blue dishes.  Blue is my favorite color, after all.  This meal consisted of my curried vegetable soup from the crockpot.  I don’t remember what all went in it now, but I know it at least had onions, potatoes, broccoli and squash, a can of coconut milk, and lots of hot curry powder.  Nummy.

I should do a post about my dishes.  Some people obsess over food.  I tend to get more excited about the plate!  (or bowl, or whatever.)  Yep, I think I’ll do a dish post at some point.

Oh yes, since I didn’t have pictures of this one last week, here is my cucumber/melon freezer pop.  Very delicious!  Needed perhaps just a hint of lemon… next time I’ll blend in some lemon balm from the garden. 🙂

I love tacos.  I love corn tortillas.  I love eggs.  I love egg tacos on corn tortillas for breakfast!  So I did.  With some lovely tomato slices, jalapeno, and lettuce leaves, and a bit of taco sauce.    And while I love blue, well, red just goes better with faux-Mexican food.

That basil is so lovely!  I need to make stuffed mushrooms so I can smother it with chopped basil, but until I do, I sprinkled it on top of tomato soup instead!  (Yeah, I was lazy, that’s from a can, but hey I’ve been working 11+ hour days and repainting my house, cut me some slack!)

Thank you, Viva Farms, for saving me this week from certain starvation (or at least poor nutrition and inadequate vegetable servings)  What *would* I do without my lovely CSA boxes every week?

And don’t forget to hop over to inherchucks What’s in the Box #39 CSA link party!

 

CSA: week 8

Salad mix, cucumber, swiss chard, zucchini, blueberries

What a gorgeous box, yet again.  That Swiss chard is so huge I barely know what to do with it!  I ended up chopping two leaves up to put in veggie soup, another might go into stir fry later this week… man that’s big stuff, though!

So when I sat down to do this week’s CSA box, I realized I really sucked at taking picture this week.  In fact, I only took one picture (well, technically two) of CSA-made food this week… so let’s do that first, then I’ll kind of throw convention to the wind and just show you other food I made, too.

So with last week’s fabulous zucchini, I made a batch of baked veggies, one of my favorites.  Added a twist this time, make-shift stuffing and egg noodles.  In retrospect I probably should have added one *or* the other to be more balanced, but it was so fabulous I just don’t care…

Potatoes, zucchini, mushrooms, onions, garlic, bread and noddles

I sliced up the heels of my beer bread into crouton-sized chunks and lined the bottom of the dish.  Then I added a thin layer of egg noddles.  Over that I chopped up garlic, onion, mushroom, potato and zucchini, lots of herbs and a bit of beer, and covered the whole thing with foil before baking for about an hour.

The other thing I made from last week’s cucumber and a melon I picked up at the Viva Farms produce stand:

Freezer pops!  Now technically this isn’t strictly accurate since *this* batch isn’t cucumber/melon, it’s apple/mint/lime.  But same idea, and I did make them at the same time so it works, right?

Peel and seed the melon and cucumber, put in a food processor and puree until very, very liquidy, then pour into molds for the freezer.  That’s it!  In this case it was add some fresh picked apples, a few mint leaves and just a hint of lime juice and then same process.  Very refreshing (and not just frozen sugar water!)

Now, that ends the CSA portion of the post so instead I’ll show you some other stuff I made today!

I’ve got an apple tree or three on my property and the yellow ones are well ripe, so last week I picked a whole box-full.  This weekend I had to do something with them before they started going bad so I sliced the bejeesus out of them and borrowed my parent’s crock pot so I could have two going together.  Then I pulled out some getting old peaches we had canned two years ago and made one batch of apple/peach butter and one batch of apple/peach sauce!  The only real difference is how thick it is, so let it cook long enough the sauce will turn into the butter, but I did make them a little different just for variety.

Apple/Peach Butter:

Lots and lots of apples, sliced and cored (but left the skin on)
Two quarts of canned peaches, sliced
1/4 cup of sugar for just a touch of added sweetness
a bit of lemon juice (maybe 1-2 tablespoons worth)
a bunch of cinnamon
a little less of nutmeg

Cook for about 14 hours on low.  If too wet, uncover and cook another hour or so on high.  Store in jars and refrigerate.  (unless you’re comfortable doing the canning thing.)

Apple/Peach Sauce

Lots of apples, sliced, cored and skinned
One quart of canned peaches, sliced
(second crock-pot was about half the size so the ingredients got halved as well)
Half cup of water with 2-3 tablespoons of lemon juice
Half cup of honey
Cinnamon
Nutmeg
The last half hour (ish) add a drizzle of vanilla extract.

Cook on high for 8 hours.  Store in jars and refrigerate.  (unless you’re comfortable doing the canning thing.)

The other thing I made was granola bars!  So fabulously good, easy to make, and tasty to eat!

I made a double batch for snacks at work.  I also embellish the heck out of the recipe so I’ll give the original and then my re-work of it:

Original Granola Bar Recipe:

1/2 cup peanut butter
1/2 cup honey
1/4 cup butter
3 cups oats

Combine peanut butter, honey and butter in a thick sauce pan on the stove.  Bring to a boil, then cook for 2-3 minutes, stirring constantly to avoid burning the bottom.  Pour the liquid over the oats in a bowl and stir to thoroughly coat.  Then press into a wax-paper lined pan.  Cover with another sheet of wax paper and press firmly to compact as much as possible (I use a can and roll it down).  Chill for a few hours, then remove and cut into bars.

My modified recipe follows the same directions with the following ingredients

1 cup peanut butter
1 cup honey
1/2 cup butter
1 tbsp vanilla extract
3 cups oats
1 cup puffed kamut wheat cereal
1 cup puffed millet cereal
1 cup whole grain flakes cereal
1/4 cup flax seed
1/4 cup sesame seed
3 tbsp cocoa powder
optional: exchange 1/2 cup of any of the above for dried fruit

Mix dry ingredients in a large bowl.
Mix peanut butter, honey and butter as above.  Add vanilla extract immediately after removing from heat and mix well, then pour over dry mixture and prepare as above.

Amazingly good, home made, and no weird unpronounceable ingredients!

Thanks for reading this week!  I promise, I’ll do better next week on getting more pictures.  🙂

For more great links to CSA boxes, recpies and ideas, see In Her Chuck’s link party: What’s in the Box? #38

CSA: Weeks 6 & 7

So I completely missed last week’s CSA update due to home improvements, so I’ll catch up with both in this.

Week 6: fennel, carrots, cucumber, lettuce, radishes, cherries

Week 7: kale, carrots, zucchini, cucumber, blueberries, not pictured: cauliflower

I am very happy to have an end to the peas, at least for the moment.  I got cauliflower in the last box, but I gave it to my mother, who absolutely *loves* cauliflower, as part of my thank-you for helping get my house in shape for the appraiser.   I didn’t think to snap a picture of it before I handed it over, but that’s alright, I’m sure you all know what cauliflower looks like, and it was a fine looking head of it.

Overjoyed at all the berries I’m getting, though.  I *love* berries but because they’re so pricy in the store I rarely let myself indulge in them, so this has been a real treat!

Now I believe I promised last week two weeks ago that I’d make crepes (recipe below), and make crepes I did!  This is a fabulous recipe for them, very light, no sugar, only 315 calories for the *whole batch* (so I always make a pig of myself and eat them all).  Shown here, the stack of 6 with blueberries and cherries and a dollop of fresh whipped cream.  And, of course, who says you can’t drink a glass of sparkly wine with cherries to go along with your crepes?   Even with the extras, still a very health-conscious meal.

crepes with blueberries and cherries; wine with cherries

Now on the other end of the spectrum, I also absolutely adore fried spuds, especially with onions, so spring onions and spuds got fried up in a pan, then add two eggs, some carrot sticks, and a mini ice cream (yes, even being lactose intolerant sometimes I just have to indulge just a bit) and I’ve got a very unbalanced but so tasty dinner!   Hey, we have to do it once in a while…

fried potatoes and onions; eggs with taco sauce; carrots; coffee ice cream

Then we swing back to uber-healthy with the “it’s too hot outside to cook” dinner of a salad with slices of spring onion and sprinkled with flax seeds and a light garlic dressing, with carrot sticks, and radishes:

lettuce with spring onions, carrots, radishes

The last of the veggie soup from the fridge with a salad of fennel and lettuce, toast, cherries and blueberries, and a glass of wine.

vegetable soup; lettuce with fennel; blueberries and cherries; toast; wine

Another great use for the fennel: salmon salad!  I use 1 can of salmon, 2 oz. veganaise, a spoonful of mustard, and a bunch of chopped fennel, with a bit of fresh pepper.  Half went with me to lunch, the other half stayed home and became a light lunch, paired with beer bread toast, some almond cheese, and a glass of almond milk (at least I’m sure to get enough calcium!)

salmon salad with fennel on toast, topped with almond cheese; almond milk

Yesterday was another ‘too hot to cook’ but also ‘too hot to eat hot food’ day, so I made a kale, cucumber and fennel salad with a touch of lemon juice and fresh ground pepper for dressing, with some blueberries and almond milk.

Fennel, cucumber and kale salad; blueberries; almond milk

And of course, who can resist putting berries in cereal!  I hardly ever eat cereal but it was the quickest thing to make and very light and cool for the heat.

Cereal with blueberries

 

I know this entry is rather dry but for the pictures.  Too hot and too tired to think of much witty banter.  So instead I shall wax poetic on the greatness of my scale.  No, not my bathroom scale, my kitchen food scale!

Most useful scale I own

This is the best little device I know for helping me with my weight loss.   It lives on my counter where it is used for almost every meal and ingredient, from weighing pasta to veganaise, flour to broccoli, and most things in between.  It’s fabulous for knowing exactly how much you’re eating, but also for ensuring that you don’t over-do the flour in your recipe.  Since I started weighing it out, my baking has improved quite a bit. 🙂

Some people say it’s such a trouble to get it out, clean it off and weigh stuff, which is why I never put it away.  I keep a bowl sitting on it for quick weighing of veggies as I go, and it’s simple to put the can of salmon on the scale and then weigh out in negative oz. how much I’ve removed.  There’s plenty of little tricks to make it easier, but mostly if you just make a point to use it it’ll be second nature in no time and takes hardly any time at all!

 

Thank you Viva Farms, Growing Washington and Skagit Valley Food Co-op!

Don’t forget to check out inherchucks’ What’s In The Box CSA link party!

 

Crepes:

1/2 cup whole wheat flour
1/4 tsp salt
1 egg, lightly beaten
2/3 cup of unsweetened almond milk

Gently spoon flour into measuring cup and level with the back of a knife. Put flour and salt in a medium bowl and stir with a hand whisk. Make a well in the center of the flour mixture and add egg. Whisk egg and flour while pouring milk into bowl, stirring well to combine.
The batter should be free of lumps. Let stand for 5 minutes.
Spray an 8-inch nonstick skillet with nonstick cooking spray. Heat skillet on medium high. Add a 1/4 cup of batter to hot skillet and swirl around the pan to cover as much of the bottom of the skillet as possible. As the edges cook, use a spatula to lift the edges of the crepe. After about 1 minute, flip the crepe over and cook for a further 30 seconds. Transfer to a plate and start over until the batter is done. This should yield about 6 crepes, so probably serves 2 or 3.

  • Servings Per Recipe: 6
  • Calories per serving: 52.4
  • Total Fat: 1.7 g
  • Cholesterol: 40.9 mg
  • Sodium: 128.8 mg
  • Total Carbs: 7.2 g
  • Dietary Fiber: 1.3 g
  • Protein: 2.8 g

CSA: Week 5

Technical difficulties resolved!  Now, on to the food:
This week was brought to me by Viva Farms, the color paisley, and the number Pi.

Lettuce, kale, broccoli, spring onions, peas and blueberries!

So let me break it down, lettuce, blueberries: YAY!  Kale, broccoli, spring onions: DOUBLE YAY! OMG.  Peas… /sigh/

But again, they’re good… for peas.  They’re just… peas.

Okay enough about that.

What did I make?  It’s starting to become a blur.  I’m pretty sure food happened at some point during the last 7 (now 8) days, but if it weren’t for photographic evidence I’m sure I would be skeptical.

Breakfasts consisted of, among other things, 3-berry oatmeal, made with blueberries, cherries and sliced strawberries, hard boiled eggs,

and a decadent 3-egg omelet with sauteed mushrooms, spring onions, garlic and rosemary.  (Don’t ask me why I took the picture in the pan and not on my plate, I’m pretty sure I wasn’t braining that day too well.)

But at least it *tasted* good so I’m not complaining!

Much snacking was had with guacamole, made from avocado, spring onion, garlic, tomato, jalapeno, and lime juice:


And dinners contained one of my favorite home-cooked substitutions: pita pizza!  Crispy crust, creamy fillings, cheesy toppings… so good I burn my mouth every time because I just can’t wait for it to cool!

This one was my garden pita pizza, which is a pita with 1/4 cup of pasta sauce (in this case a low fat vodka sauce), then piled with nummy veggies like onions, baby spinach,  crimini mushrooms, pretty sure I put fennel in this one, … y’know, I’ve actually forgotten what I put in this, I should write it down at the time.  Oh, tomato chunks!  Then covered with shredded cheese and baked until everything is melty!

Made a salmon-melt pita pizza also, which… you can’t really tell the difference from this picture, but trust me, it’s different from the one above:

This one had a base layer of diced tomatoes, then sprinkled with salmon, onion and mushrooms, then a bit of shredded spinach, and topped off with cheese, and again bake until melty.  With a side of broccoli, peas, onions, garlic and mushrooms stir-fried.  I’m out of sake so I used beer instead.  Can’t say I’ll necessarily repeat that, but it wasn’t awful.  It still improved the peas 😉

And then another pasta and stir-fried veggies, with broccoli, peas, onion, garlic and kale this time.  Very good all around.   I cheated a bit on dinner here, though.  You see that glass of milk?  Yeah, that’s dessert, it’s actually white hot chocolate mocha …something.  Very delicious.

This was a hectic week.  I didn’t get a lot of what I wanted accomplished, but I got some other stuff that I hadn’t expected to accomplish done, so it kind of balanced out.  I didn’t make crepes which I dearly wanted to do for the blueberries, I will probably do that by Wednesday for next week’s update.  I also didn’t make blueberry/cherry cake.   That will likely be next weekend.

So look forward next week for some delicious breakfast and dessert recipes!
As always, thank you so much to Viva Farms, Growing Washington and the Skagit Valley Food Co-op for making such fine refrigerator stuffers!

Also: I feel so bad, I keep forgetting to add this to my posts but I’m editing it in now: inherchucks has a CSA link party, so if you CSA, stop by and check her out, leave a link to your blog and see what other CSAers are doing with their stuff!

Non-recipes:

Pita Pizza:
1 slice of whole wheat arabic pita bread
1/4 cup of your favorite pasta sauce
whatever veggies you love, added liberally
pre-cooked meat if you like of any variety
lots of shreddy cheese on top

bake in an oven or toaster oven for about 10 minutes on about 400 until the cheese is melty and the edges of the pita haven’t burned yet.  Try to let it cool before you burn your mouth biting into it, remembering that it’s going to be very, very hot inside.

Enjoy!