thoughtful consumption

Here’s this week’s haul. School’s out for a couple of months, and I am looking forward to having more time to play with my food.

• Ezekiel muffins
• eggs
• pecans
• oregano
• spinach
• red leaf lettuce
• more lettuce (Bibb?)
• more pecans
• carrots
• strawberries
• collards

I also ordered extras from the online store.

• Café Campesino regular and decaf coffee – We’ve ordered from these guys before and enjoyed the coffee, so we were happy to see them added to the CSA store. The prices are about the same as on the Campesino website but without the extra shipping.

• Honey – My husband drinks coffee, but I like tea with honey in it as well as peanut butter and honey sandwiches for breakfast. So I’ll have no problem getting through this jar of honey. There have also been reports that eating local honey helps with allergies. It seems like a tasty remedy to try although it’s important to remember not to give honey to children until they’re more than a year old and their immune systems can handle it.

This week

I’ve already enjoyed some scrambled eggs, salad, carrots, and most of the muffins.

Heaven on a blue plate!

Those eggs were last week’s eggs, and this week’s eggs are slated to become French toast for Sunday brunch. Probably with strawberries on top or that strawberry sauce mentioned in a CSA newsletter a couple of weeks ago.

The lettuce is already gone. It made three or four really nice salads along with the carrots and leftover arugula from last week. Now it’s time for spinach. I’m thinking about a spinach salad with hot bacon dressing for early next week.

These pecans are big which makes them easier to shell. Or at least you get more pecan meat per shelling. I plan to candy this bunch according to this recipe.

Leftovers

Several days ago, we had a nice CSA supper with sweet potatoes, salad, red cabbage, rice grits, and broiled flank steak.

I just cooked the grits like rice, and they came out fine. They have a really satisfying texture. After this supper, I decided to try rice pudding using rice grits. I found this easy recipe, and it was delicious. I could have eaten the whole pot in one sitting!

I still have some grits left. I think I’ll just cook them with rice and serve them alongside the spinach salad with bacon dressing.

I’ve got a lot of spinach, and I’m working on some kind of spinach alfredo dish to try. It’s always strange to me how you can have so much raw spinach but once you cook it down it’s hardly any at all!