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CSA Week 8

Institute for Food

Pick-Up: Thursday, July 11, 3:30-5:30pm. Cook Field Parking Lot

Produce this week …

  • Beets
  • Carrots
  • Tomatoes
  • Cabbage
  • Broccoli

Self-Select Items:

  • Fennel

Tentative produce for 7/18 pick up…

  • Tomatoes
  • Kale
  • Swiss Chard
  • Hot Peppers
  • Carrots
  • Beets

Recipe ideas…

Cabbage is a cruciferous vegetable that can be green, red/purple, or white. It is closely related to broccoli, cauliflower, and brussel sprouts. Cabbage is high in Vitamin C to help fight free radical damage, and Vitamin K to promote blood clotting and bone metabolism. Cabbage likes to be stored in a cool and humid environment. To store properly, remove loose leaves, wrap the cabbage in a damp paper towel, and place it in a perforated plastic bag in the criper of your refrigerator. This will keep your cabbage for about 3-4 weeks. When you’re ready to eat your cabbage, simply peel any outer leaves that may have wilted before consuming.

***Note: cabbage naturally releases a strong odor, so it is not uncommon to notice a strong cabbage odor in the refrigerator over time.***

Cabbage can be eaten raw, steamed, boiled, roasted, and sauteed. The longer the cabbage is cooked, the stronger the odor becomes. Cabbage pairs well with vegetables like onions, leeks, carrots, potatoes, and also pair well with meat like bacon, sausage, and corned beef.

Here’s a creamy coleslaw recipe perfect for a hot summer day! Chop up some of this week’s broccoli for a fun twist on a classic recipe.

https://www.foodnetwork.com/recipes/bobby-flay/creamy-cole-slaw-recipe-1942541 .

Here’s a recipe for easy slow cooker cabbage rolls to please the whole family:

https://www.allrecipes.com/recipe/20045/cabbage-rolls-ii/

Looking for a challenge with this week’s produce? Try fermenting your cabbage to make your own homemade sauerkraut!

https://www.foodnetwork.com/recipes/alton-brown/sauerkraut-recipe-1942351

Summer CSA–Week Seven

On Farm Pick Up: Tuesday, July 2, 3:30-5:30

Produce this week…

  • Broccoli
  • Chinese cabbage
  • Green onions
  • Tomatoes

Self-select items….

  • Kohlrabi
  • Radish
  • Turnips

Tentative produce for July 11 Pick Up

  • Beets
  • Cabbage
  • Carrots
  • Fennel
  • Greens

Farm Up-dates…

We have had some reports of green worms in the kale. Our apologies for the stow aways. This is a good opportunity to remind everyone that it is a good idea to thoroughly wash produce and prep for storing immediately after you pick up. We do a triple wash on all produce before the CSA pick up, but because the veggies are coming right from the field un-prepped (unlike the packaged produce at super markets), you can get other farm inhabitants with your produce. The best way to clean is to wash and prep your vegetables. Fill your sink with water, remove leaves, submerge, agitate, and thoroughly rinse. Then put in a bag or wrap up and place in your produce drawer in your refrigerator.

In other news, this week past week was Ian’s last week working for us on the Institute for Food Farm. He has decided to move on. Stephanie Beckner will be taking over his position. As many of you might already know, Stephanie is a local farmer. Her family owns Jerricho Run Farms. She sells her heritage meat and sustainably grown produce at the Oxford Farmers Market and at Moon Coop.

What to do with your produce this week by farm intern Kendall Eshmont

We have tomatoes this week. This marks the true beginning of summer. Tomatoes take from 60 to 70 days to reach maturity. We planted our tomato starts back in early spring in the green house to to get you tomatoes before July 4.

Even though tomatoes are technically a fruit, they are predominantly prepared and served as a vegetable. There are about 1,000 varieties of tomatoes; including an array of colors – yellow, red, pink, green, and purple!  There are tiny “cherry” tomatoes , medium sized “roma” tomatoes, and large “beefsteak” tomatoes.  Tomatoes are rich in antioxidants, folate, potassium, vitamin K, and vitamin C.  It’s no wonder these heart healthy fruits are a staple of the Mediterranean diet!

Tomatoes should be left on the vine as long as possible, and picked as they ripen, which is why CSAs are the perfect place to get tomatoes.  They should be stored at room temperature and not in direct sunlight. In order to keep that “straight off the vine” robust taste, fresh tomatoes should be kept out of the fridge.

Tomato Interesting Facts:

  • In the 19th century, tomatoes were known as the “apple of paradise” in Germany and known as the “apple of love” in France
  • Drinking tomato juice can alleviate a headache  

Recipe ideas…

Tomatoes are so diverse – they can be used in a multitude of dishes and can be prepared many different ways.  They are the perfect topping on a salad or addition to a pasta dish; they are the perfect summer food, full of zest!

Summer CSA–Week Six

Cook Field Pick Up: Thursday, June 26, 3:30-5:30pm

Produce this week…

  • Beets
  • Cabbage
  • Carrots
  • Collards
  • Garlic scapes
  • Radishes
  • Swiss chard
  • Turnips

Tentative produce for July 2 On Farm pick up….

  • Carrots
  • Chinese cabbage
  • Kale
  • Kohlrabi
  • Spring onions

Farm Up-dates…

Next week’s CSA pick up will be on the Institute for Food Farm on Tuesday July 2 from 3:30-5:30. The farm is located about a mile north of the central Miami campus. Here is a link to directions and a map showing how to get there. You just follow Main St. north out of Oxford–it will become Morning Sun Rd. once you cross Sycamore. Cross Four Mile Creek–on your left will be Black Covered Bridge. Turn right on Somerville Rd. and the farm is the first drive on your right about 800 feet after the intersection.

What to do with you produce this week by farm intern Kelly Adams

Radishes are root vegetables that can be a multitude of colors, ranging from white to red to yellow and even black! Most radishes are consumed raw, resulting in a spicy, crisp, and zesty flavor. However, cooking radishes brings out the sweetness and lessens the spice. Radish roots are high in vitamin C, folic acid, and fiber, which can help to promote a healthy digestive system and prevent cancer.  If you store your radishes in a plastic bag in the crisper of the refrigerator, they can last you for at least a week.

Hoping to avoid food waste? The radish greens are edible, too! Radish greens should be eaten within a day or two after pick up. The greens have a peppery and bitter taste when consumed raw, but much like radish roots, cooking the greens will decrease the bitterness. They contain high quantities of vitamin C, vitamin A, vitamin K, calcium, and iron. They should be stored in a plastic bag with a dry folded paper towel in it to absorb moisture, and then placed in the crisper drawer of the refrigerator.

Raw radish roots should be washed, sliced, and then added to salads, wraps, or even eaten with some hummus or dressing. They can also be roasted for about 15 minutes at 400° by cutting them into equal-sized pieces, tossing in olive oil, and sprinkling with salt and pepper. You can roast them for more or less time to satisfy your own taste.

Here is a recipe for an easy radish salad with a lemon dressing: https://simply-delicious-food.com/easy-side-salad-with-lemon-dressing/.

Radish greens are typically sauteed over medium heat until they are tender and wilted (about 6-8 minutes)  in olive oil or butter, and tastes great with garlic or thyme. They can also be added raw into salads or wraps.

Here’s a link to many ways to prepare radish greens, including pesto, soup, and salads: https://www.thekitchn.com/dont-toss-those-radish-greens-145724

Looking for a way to include most of your produce in one recipe? Here’s a recipe for a nutritious collard green vegetable wrap. https://honestlyyum.com/18667/collard-green-wraps/ This wrap includes collard greens, carrots, and cabbage, but the addition of raw or roasted radish beets and greens would add extra flavor, color, and nutrients. You can also add protein to your wrap like tofu, chicken, pork, or beef from your local farmer’s market!

Fall CSA–Week Five

New Pick Up Time: 3:30-6:00pm, Thursday, September 17

To make the Fall CSA pick up more user-friendly, we have decided to expand the pick up time. We will start pick up tomorrow at 3:30 and go until our regular ending time at 6:00pm.

Produce this Week:

  • Potatoes
  • Onions
  • Beets
  • Acorn Squash
  • Thyme

Self select items:  We still have a few tomatoes, so these will be available for self select in limited amounts. In addition, we will also have  peppers and kale.

Tentative for the next week:

  • Leeks
  • Hybrid Leafy Asian Greens
  • Lettuce
  • Carrots

 

 

Here is an over the top suggestion for the acorn squash.  You can also check out this Martha Stewart acorn squash extravaganza

https://www.marthastewart.com/275063/acorn-squash-recipes?slide=3423914

Ingredients

  • 3 Acorn Squash, halved
  • Olive Oil
  • Salt & Pepper
  • 1 lb Ground Sausage
  • 1 Small Onion, finely chopped
  • 2 Large Celery Stalks, finely chopped
  • 2 Apples, diced
  • ½ tsp sage
  • 1 cup Bread Crumbs
  • 1 cup Parmasean Cheese, divide

 

Instructions

  1. Preheat oven to 400 degrees.
  2. Using a sharp knife cut off each end of the acorn squash removing as little as possible, then cut in half.
  3. Spoon out seeds.
  4. Brush olive oil inside and on top of Acorn Squash.
  5. Sprinkle Salt and Pepper over Acorn Squash to taste.
  6. Bake for 40 minutes to an hour depending on size of your squash until tender and you can pierce with a fork, but still holding it’s shape.
  7. While the squash is baking begin sautéing the sausage for about 5 minutes, drain and pat dry with a paper towel to remove as much grease as possible, but don’t discard grease in the pan.
  8. Using the grease from the sausage add your onions and celery to the pan and sauté for another 2-3 minutes until it starts to brown. (add olive oil if necessary)
  9. Add apples and sauté for another 2 minutes or until softened.
  10. Stir in sage and bread crumbs.
  11. Add ¾ cup parmesan cheese and stir until cheese begins to melt. Set aside.
  12. Once squash has finished baking and reached desired tenderness spoon in meat mixture until the squash is filled.
  13. Return to the oven and bake an additional 15-20 minutes depending on size of squash.
  14. Remove from oven and top with remaining parmesan cheese.
  15. Enjoy!

CSA–Week Six

Pick-Up:

Thursday June 28, 4:00-6:00pm, Cook Field Parking Lot

What’s in your box this week:

  • Beets
  • Carrots
  • Green onions
  • Cabbage
  • Cucumbers

Self Select Items–Chard, Parsley, Celery leaf

Tentative for next week’s box:

  • Chinese cabbage
  • Carrots
  • Spring onions
  • Sweet peppers

A Message From Charles Griffin:  The Farmer’s Perspective

 

 

 

 

I want to start by thanking everyone in the Community Supported Agriculture program for your support of the Institute for Food Farm. The Institute for Food depends on your support to keep the farm and the program going.

One aspect of many CSA programs around the world is that by joining such a program you are making a social commitment to support farmers and the work they perform on the land. Part of this agreement includes the sharing of the risk and bounty involved in food production.

In this third year of developing the farm’s production capacity, we have run into several formidable issues. The weather events are easy to convey, with three flooding rains most of the early plantings were affected. Eighthly degree temperatures in April certainly stimulated several crops to go to flower prematurely. This has limited our offerings so far this Spring.

Other events also indirectly related to the weather have limited crop yields. On a new organically managed farm, usually by the third or fourth year, insect populations have made the farm their new home. In the transition from conventional to organic, the weeds, too, have been liberated by the lack of herbicides. With continued rains, managing weeds and insect pests is quite difficult. All of this will change as the farm establishes a balance between beneficial and pest organisms. However, it takes multiple seasons to achieve some balance.

The positive news is that we have nearly three acres of crops planted, and we will begin harvesting some of our favorite crops in the next few weeks. This year’s crops will still require the extra work of weeding and applications of pest management materials (all of which are approved for organic production).

So, again, thank you for your support of the Institute for Food farm’s CSA program. Your support is truly transforming a piece of local farm land into an oasis of healthy soil, healthy plants, and healthy food for everyone’s benefit!

Notes on cucumbers…

Cucumbers mark the coming of summer, thus the expression “cool as a cucumber.”  Crisp and light, they are comprised of 95% water.  Unlike some of the spring greens, they offer fewer vitamins and minerals, but they are rich in vitamin E (you can rub the inside of the peel on your face to refresh the skin).

I am a big fan of Raita, an Indian condiment, paired with spicy curries to cool the palate.  Mark Bitman, in his cookbook Minimalist Cooks at Home, has a  Chicken Curry in a Hurry recipe that is a staple in our house because it is easy, fast, and tasty.  Raita would be a great pairing.

The recipe is easy.

INGREDIENTS

  • 1/2 cup plain yogurt
  • 1/2 cup chopped seeded English hothouse cucumber
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons chopped green onions
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin

PREPARATION

Mix all ingredients in medium bowl. Season to taste with salt. Chill raita, covered, until ready to serve.

And if you have a little time on your hands, take care of your gut biome by making some sauerkraut with the cabbage in your box.   A tablespoon of sauerkraut each morning is the equivalent of taking a probiotic.

FALL 2017 CSA FINAL WEEK

Hello everyone! Welcome to the last week of the CSA for Fall of 2017! This week please bring back your boxes so that we can clean, prep, and store them for usage in 2018. Other than that, bring a reusable bag to the pickup on Thursday at Cook Field from 3:30-5:30 pm to grab your final stock of vegetables and say your farewells until next year! Oh and salsa jars will be sold at pickup as well for $6 a jar! Great for stocking stuffers 🙂

Also please join us if you can on Wednesday, December 6th for this symposium on sustainable farming and the learning associated with it!

For this week:

cut lettuce 

arugula

leeks

butternut squash

beets

rutabaga

cabbage

kale

onions

radish 

turnip

And as always, here are some delicious recipes that you can concoct for your eating pleasure.

https://www.pinterest.com/instituteforfood/csa-week-13/

Breakfast

Beet Pancakes 

This one is blowing my mind. I would love to see how these turned out and I know there are some true beet lovers out there so if you have a bit of time on your hands, run wild with me and let’s try this recipe!

http://www.delscookingtwist.com/2016/10/08/vegan-pink-beet-pancakes-for-pink-october/

Lunch

Spicy Shrimp and Kale atop Mashed Rutabaga

This one will take a bit of prep time for a lunch meal, but I think that it will be well worth it. I know that a lot of people have plenty of kale hidden somewhere so save it before it goes bad by sauteeing it with some shrimp and putting it on top of some rutabagas. I am very excited for this recipe!

http://acalculatedwhisk.com/spicy-shrimp-and-kale-with-creamy/

Dinner

Butternut and Sage Linguine

This is my dinner tonight!!! I am so pumped for this recipe because I think that it will taste amazing! This recipe is vegan, but I’m a cheese lover so I might toss some mild cheddar into the sauce and call it creamy 🙂

https://cookieandkate.com/2014/creamy-vegan-butternut-squash-linguine-with-fried-sage/?utm_medium=viraltag-content-network&utm_source=viraltag-post&utm_campaign=Viraltag

Well for the last month of 2017 I wish you all the best with the upcoming holidays, and in the midst of the hectic shopping, cooking, and gift giving, make sure that you take a moment to remember the holidays are for family and friends and that we often get swept up in the rush. Take a moment to have beet pancakes and a cup of hot cocoa with the kids after sledding and building a snowman. Make some memories this Christmas! Happy Holidays!

Happy and Healthy Eating,

Kristine

CSA Week 12

It is the second to last week that we will get to see each of you until the next CSA! But the weather is beautiful outside, the birds think it is Spring, and we can take joy in that before the snow/rain begins to fall 🙂 We can’t wait to see all of you on Thursday from 3:30 pm – 5:30 pm at the pickup location at Cook Field. Next week, December 7th, we will be having a pickup as well of any crops that we have left in storage or in the ground. Please bring your boxes back that day so that we can get all of them into storage! See you all Thursday!

In this week’s cropbox…

  • Potatoes
  • Leeks
  • Cabbage
  • Carrots
  • Radishes
  • Turnips
  • Squash
  • Kale
  • Onions
  • Lettuce
  • Spinach

The full shares will have larger portions of these foods as well as the opportunity to pick any other available crops up at pickup.

Also, we will be selling our Institute for Food salsa at the CSA pick up:  $6.00 per jar/$50.00 per case of 12 jars.  It’s made from farm tomatoes, peppers and onions with a recipe from our own CSA member Lora McCargish–great stocking stuffer.  All proceeds go to support the Institute for Food Farm.

 

 

https://www.pinterest.com/instituteforfood/csa-week-12/

Breakfast

Pineapple, Banana, and Kale Smoothie

If you don’t know what to do with all of the kale that we are giving you, put it into a smoothie! This recipe, in the link below, calls for peanut butter, but for some people that may be overwhelming compared to the pineapple and could turn out kinda weird. I would skip the peanut butter, but for you daredevils out there give it a try and let me know what you think!

https://www.wellplated.com/kale-pineapple-smoothie/

Mashed Potato Pancakes

To fill up your tummy at the breakfast table, however, have some of these hearty mashed potato pancakes. You can make these pancakes without mashed potatoes as well, but this way you can get rid of any leftover Thanksgiving taters and use any extra that you need that you find in your CSA box this week 🙂 If you have ever gone to Patterson’s they have potato pancakes there, so bring Patterson’s into your home this Sunday morning so that you don’t have to wait in that beautiful line that we all love!

https://theseamanmom.com/mashed-potato-pancakes-recipe/

Lunch

Winter Shredded Cabbage Salad

I love shredded cabbage summer salads so why not try a winter one?!? I have never heard of baking a salad, but with most of the recipes I pick, I am encouraging you all to test the known-limits of the cookery world 🙂

https://eatwithinyourmeans.com/roasted-winter-slaw/

Potato, Leek, and Bacon Chowder

On the side of warm things for lunch, give this potato and soup chowder a shot! It has bacon so it can’t not be amazing. Because bacon is amazing. Unless you are a vegetarian, or you just don’t like bacon. Then it is neutral hahaha

https://www.creative-culinary.com/bacon-potato-leek-soup-roasted-garlic/

Dinner

Leek and Spinach Chicken with Pan Roasted Roots and Veggies

I love pan sheet roasted vegetables and with this recipe, you can make a really easy recipe that will last your family the entire week! And it is a lovely addition of color to the table. This recipe calls for a sweet potato, but if you do not want to go out and have another thing on your list to buy, then substitute it with your squash. Anything other than spaghetti squash will work really well! Also if you want to throw the potatoes and radishes onto the pan, do that! They will compliment the array of roots and veggies really well. And finally, if you have any beets hiding somewhere throw those on the sheet too. Roasted beets with balsamic are AMAZING!

Orange Ginger Turmeric Roasted Root Vegetables

I had to google what a leek was hahaha and I was shocked to see how big those suckers are! I thought they were like green onions until I saw them in person! They blew my mind. Anywho… leeks, spinach, chicken, all in a wine sauce. ‘Nuff said. Cook it. Eat it. Love it.

https://www.nerdswithknives.com/chicken-leeks-spinach-creamy-wine-sauce/

Fun Thanksgiving Leftover Idea

Wrapped Shredded Turkey with a Side of Cranberry and Dijon Puree

This recipe does not call for anything in your CSA box, but I know that we always have bowls of leftover cranberry sauce since my dad is the only one who eats them, but with this recipe, even I would eat cranberries! Use this recipe as an appetizer when you have friends and family over this weekend since the weather will be so beautiful.

https://reciperunner.com/turkey-cranberry-brie-egg-rolls-recipe/

That’s all that I have for you all this week! Take advantage of the beautiful weather this week! Go on a run, do some yard work, play with the kids in a leaf pile, build a fort to watch a late night movie, or make a picnic and take it to Hueston Woods! Whatever it is, do it with the ones you love 🙂

Happy and Healthy Eating,

Kristine

CSA Week 11

T-minus 1 week to Turkey Day! Since we will not be seeing all of your lovely faces next week due to Thanksgiving, we put in extra yummies for this week’s CSA. Enjoy the holiday, give your family a lot of hugs, and eat tons of food! See you all at pickup, Thursday, Nov. 16th, from 3:30-5:30 at Cook Field!

This week’s shares include:

  • Spinach
  • Carrots
  • Beets
  • Green Onions
  • Arugula
  • Garlic
  • Winter Squash
  • Kale
  • Rutabaga
  • Lettuce

Full shares will have larger portions and will also be able to take any additional goodies at the pickup sight

For any of the below recipes, the list can be found here or follow the links underneath each description for that particular recipehttps://www.pinterest.com/instituteforfood/csa-week-11/

 

Breakfast

Sausage and Kale Spaghetti Squash Frittata

The only suggestion that I have for this recipe is to let the spaghetti squash dry before you make the recipe. The squash has a lot of stored up juices and that can dilute the recipe or make the fritatta lose its shape. Try taking a paper towel and patting the squash dry. Also fun fact, to make the spaghetti squash you can microwave the squash face down resting on the ridge of a bowl with water in it. Let it microwave for 12 minutes and then the spaghetti will strand into the noodles you are hoping for 🙂

https://www.fitmittenkitchen.com/sausage-kale-spaghetti-squash-frittata-whole30/

Pineapple Kale Smoothie

If you want to be really fancy, put the smoothie in a bowl and take some cut bananas, kiwi, and pomegranate seeds on top with a couple walnuts and chia seeds! Smoothie bowls are my new favorite foods.

http://bellastwist.com/5-weight-loss-smoothies/

Lunch

Autumn Arugula Salad

I just had this today for lunch! I skipped out on the avocado because I was too lazy to cut on up haha but you can use all of the greens that you are getting this week in your box for this salad. It is really pretty looking and either your coworkers or the kids at the lunch table will be so jealous!

https://www.howsweeteats.com/2013/10/autumn-arugula-salad/

Dinner

Stuffed Acorn Squash with Maple Roasted Beets and Carrots and Mashed Rutabaga 

                   

This was my extravagant dinner last week and I am still enjoying every morsel of the leftovers! FYI rutabaga take FOREVER to boil so if you want to even make these for Thanksgiving dinner, make sure you give at least an hour for them to soften. And hold off on putting the potatoes in to boil with them otherwise they will just disintegrate. If you run out of acorn squash, any winter squash will work. I used acorn, butternut, and delicato.

https://cherishedbliss.com/

https://www.tasteofhome.com/recipes/garlic-mashed-rutabagas—potatoes?Login=JoinLogIn

Maple Roasted Beets and Carrots

Snack/Dessert

Brown Sugar Delicato Squash

If you tried the turnip puff and it was successful for you as a dessert I need to talk to you and get pointers because that recipe bewildered me haha but these two recipes should be much more straightforward as desserts. These delicato squash rings are perfect to throw in a ziploc bag and eat in the middle of the day when you are craving something sweet and the vending machine is too daunting to approach. Once again, use any winter squash that you can find. Any will work with this recipe!

https://www.thespruce.com/maple-glazed-delicata-squash-rings-3062194

Oatmeal Butternut Squash Cookies

I am so pumped for these! They look delicious! Let me know what you think of them if you get hte chance to try cooking them!

https://ourlifetastesgood.blogspot.com/2014/09/oatmeal-butternut-squash-cookies.html?m=1#_a5y_p=2499624

That’s all that we have for you all this week but happy start of the holiday season. Now go stuff your faces with food and play lots of backyard football. be with family, build a fire, enjoy the day, and be happy!

Happy and Healthy Eating,

Kristine

CSA Week 10!

Happy week 10 of the CSA! I am getting really excited for Turkey Day which seems right around the corner so I was a little inspired in some of the recipes for this week *cough cough* check out the dessert this week. We hope to see you all Thursday from 3:30-5:30 at Cook Field for the pickup and dropping off of last week’s boxes. Now grab a cup of hot chocolate as you read this wonderful blog about creative and cool things to do with vegetables!

Half Share and Full Share Crops (Full shares have larger portions and also free-for-all at the pickup site)

  • Broccoli
  • Turnips
  • Radishes
  • Swiss Chard
  • Kale
  • Lettuce

Onto the recipes! For any that may peak your interest, follow this link!

https://www.pinterest.com/instituteforfood/csa-week-10/

Breakfast 

Broccoli, Sausage, and Egg Radish Hash or Broccoli Cheddar Breakfast Quesadilla

I feel like I truly broke the status quo of what foods should be eaten when this week. Who the heck eats broccoli for breakfast?!? I do is the answer. As of a couple of days ago when I was told that we were harvesting broccoli and I could not think of any lunch or dinner ideas that made me happy. Too bad I could not find a dessert haha that would’ve been weird. But whether it is a late start to the morning and you decide to go all out for brunch or you are rushing to catch the bus, these two recipes have your back. The ingredients for the hash can be reused in the quesadilla so prep a little extra to freeze and use in a quesadilla. Also these recipes call for potatoes, but I encourage you to use radishes! Lower carbs 🙂

Lunch 

Salmon Street Tacos topped with Radishes and Avocado Crema; side of Salata od Rotkvica (radish salad)

or the classic Broccoli Cheddar Soup (But add Radishes)

                     

I LOVE STREET TACOS! Ever since going to the PNW (Pacific Northwest) I can not get enough of artisan street tacos. The fish there is unbelievable, it is on the level of freshness that the vegetables you all receive from our farms are on. That fresh. Its great. Buy a plane ticket. Go to Seattle. Just for some fish. Anywho, this street taco is actually incredibly easy to make and delicious! The crema you can use greek yogurt too if you want to avoid calories. And if you have read any of the previous blog posts you have probably seen that I have a preference for anything Balkan so when I stumbled upon the radish salad recipe I had to throw it up here. And its a little language lesson!

Dinner

Mason Jar Cornbread Bean Burger with Kale

Broccoli for breakfast, Croatian for lunch, and mason jar burgers for dinner? Maybe I’m just sleep deprived, but I find this layout to be hilarious hahaha I hope you can bask in the same chuckles I am currently displaying as I write this. But this mason jar recipe looks awesome! And some sautéed kale underneath a yummy bean burger… and with cornbread buns?!? How could a Friday night get any better. Toss in some turnip fries too on the side! Here is a link 🙂 http://allrecipes.com/recipe/163062/crispy-turnip-fries/

Dessert

Turnip Puff

I told you that I was traversing new territory this week, and maybe some of you have seen this before, but I would never in my existence thought to make a dessert puff out of turnips!!! The creativity in the world nowadays continues to astound me. I am hoping to make this in the near future, but if you get to it first, let me know if you truly can make a root into a dessert. That would be so cool!

Alas we come to the end of our journey together this week, but until next time!

Happy and Healthy Eating,
Kristine