After a busy, fun-filled weekend, I’m glad to have taken a few days to get back in the groove and to finally be back home. Since our return, Justin and I have filled our time with rest, catching up on sleep, home projects, and reading. Of course, day jobs and side work happens too.
After any trip, Justin and I typically feel tired and sluggish, due in part to the excessive amounts of junk foods we seem to consume and late nights we tend to keep. So in the process of getting back into the groove, healthy eating is at the top of the list. We kicked off our Monday morning with a green smoothie for our daily does of veggies. There is just something about starting the morning off with this concoction that gets us both through the morning and leaves us feeling up to par.
As most of you know, we’ve been on this healthy kick for awhile now – with cheats every now and again. Back in June, we first subscribed to White Oak Pastures vegetable box, and since then we’ve tried to incorporate vegetables into our daily routines. Along with the healthy eating, we’ve become active gym goers, Justin joined the church league football team, and I’ve joined a Zumba class that meets twice a week. Instead of counting calories or pounds, we’ve focused on making it a life change and judging our progress on how our healthy choices make us feel. Even though neither of us will ever be back to our 18 year old bodies, it’s been a journey that we’ve both enjoyed making together.
Now on to this week’s CSA goodness.
This week’s CSA crate was full to the rim with greens, along with an assortment of other scrumptious vegetables. Although I’ll probably shy away from the radishes (due to a food allergy that leaves red blotches all over me), I can’t wait to cook and prepare the other vegetables.
Our certified organic vegetables for the week,
- Braising Mix
- Jerusalem Artichokes (aka Sunchokes) | Not too sure on how I’m going to use these, but I’ll let you know.
- Hakurei Turnips and Turnip Greens | Don’t forget to use your baby turnips too! They make a great accent to a salad or casserole.
- Rattlesnake Pole Beans / Eggplant | We got eggplant last week and rattlesnake pole beans this week.
- Mixed Hot Peppers
- Hon Tsai Tai or Bok Choi | Hon Tsa Tai for us.
- Basil | Genovese, hence the purple buds.
- Lettuce | First time we’ve gotten lettuce, and I must say I’m excited. What can I say, I’m easily amused.
Last night, I roasted garlic (from this crate) and sautéed those rattlesnake pole beans you see above – delicious, I tell ya!
A few menu items for the week,roasted okra (it’s a family favorite) eggplant pizzas jalapeño + corn fritters glazed baby turnips
jalapeño poppers, for the UGA game on Saturday
I’ve found a few ideas for the Hon Tsai Tai and Sunchokes, but if you’ve had any luck with either of those – please, please share your recipes!
One of many reasons I love my CSA is the lovely/quirky centerpieces it provides for my kitchen table. Even though the vase isn’t overflowing with roses, it’s nice to come home and see something fresh and colorful. Plus, most of the herbs have a lovely aroma that fills up the house! This week our vase is filled with Genovese basil, adorned with purple bulbs and blossoms. A bit strange, no doubt, but lovely none-the-less.
If you are interested in finding and joining a CSA in your area, use LocalHarvest.org! If you’re a fellow, CSA subscriber, I’d love for you to link-up and share your recipes.
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