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Posts Tagged ‘fried rice’

The pre-season subscription is 3 deliveries every other week from mid-January till March. Because it’s supposed to last two weeks, there’s more stuff. Instead of a bag, we picked up two boxes today! I am very, very happy to have some produce to play with again.

Here’s what was in our boxes.

1-21

  • Green onions (14 oz)
  • Cane syrup (16 oz)
  • Green spinach (15 oz)
  • Bordeaux spinach (22 oz)
  • 5 grain bread (17 oz) – We had to eat a chunk first!
  • Collards (27 oz)
  • Red Russian kale (23 oz)
  • Daikon radishes (16 oz)
  • Apples (34 oz)
  • Sweet potatoes (12 oz)
  • Herbs

Oops – forgot the eggs! (more…)

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This was a great week, and I learned a lot.

Butternut squash!

We cooked our butternut squash in two stages: the neck and the bottom. First we cut off the neck, peeled it (butternut squash is pretty easy to peel), and sliced it into half-inch rounds. Then we drizzled them with butter and brown sugar and baked them for 30 minutes.  It makes a relatively fast winter side dish. The rounds reheat great as leftovers, too. We wrapped the bottom in plastic wrap and put it in the fridge.

For the second stage, we cooked the bottom like acorn squash. We sliced it in half, scooped out the seeds, and put in some butter and maple syrup. Then we put the halves cut side up in a dish with half an inch of water and baked it for an hour. We really like butternut squash now.

bnsquash

Sweet potatoes!

We didn’t get to any sweet potatoes this week, but they are keeping just fine in their unwashed state. I’m cooking what’s left of my uglies today to make souffle to freeze. (That’s what’s keeping the butternut squash company in the picture above.) The ugly sweet potatoes still seemed fine, but I wanted to make sure I got to use them.
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