Posts Tagged ‘grits’

I had a long meeting in Atlanta and did not make it back in time to pick up my veggies Wednesday evening. I wish them well wherever they wound up.

So instead of photos of my regular haul, here are some notes about things we ate this week.

Kohlrabi greens

Kohlrabi greens are tasty sautéed with raisins and chopped walnuts. This recipe is our greens default, and Chris and I love it. (Pine nuts are expensive! Walnuts are almost as good and very healthy.)

kohlrabi greens and root

What I’ve finally learned is that with greens like kohlrabi, I want to spread them around and cook them to the point where I first get a whiff of, “Oh, no! I’ve burnt the greens!” Then the greens come out dry and tasty rather than green balls of soggy cud.

Kale, Komatsuna, and dandelion greens cook up fast and dry. Beet greens, chard, and kohlrabi are greens that need more time in contact with the heat.

Beets, goat cheese, and sorrel

This is my favorite food in the world.

Because no one else in my house likes sorrel, I hoard all the beets and goat cheese and then have a glorious feast for me!

The beets are prepared ahead of time. I wrap them in tin foil and put them in a pan so they won’t leak in the oven. Then they go in the oven for half an hour to two hours depending on the size of the beets. After being roasted, the beets chill them in the fridge. After a few hours or overnight, they are super easy to peel and chop. (more…)

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Here’s what came in the box two weeks ago from Farmers Fresh. I was unable to post sooner due to technical difficulties, but the delay lets me include updates on how we really used our goodies. (And makes me realize that, over five years of doing this, I’ve gotten a lot better at realistically predicting what’s going to happen in my kitchen.)



It’s nice to have lovely lettuce for salads during this crazy-warm winter. When winter is cold, I don’t crave salad so much, but it’s all good this year. The bigger leaves could also be used as wraps if one were so inclined. I went ahead and washed and spun all of this. It’s in the salad spinner in the fridge awaiting further instruction. (more…)

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Got my box of stuff today – a family pack plus muffins!

3/1 Family pack order

3/1 Family pack order

  • rice grits
  • Asian turnips
  • big head of leaf lettuce
  • kale
  • romaine
  • 1/2 dozen eggs
  • 1/2 dozen blueberry muffins
  • bay leaves
  • lemon thyme
  • 4 apples
  • dried red peas

The muffins are pricey, but they’re so good! My husband and I have been looking forward to them for weeks now. These are little blueberry ones. We each had one as soon as we got the box open, so there are only four in the picture.

There’ll be lots of salad this week with sliced Asian turnips. I’ll also tear up the greens and put them in with the lettuce raw for a nice mix.

Thanks to Kim’s advice, I’m willing to try kale crisps again. Probably only a small batch, though, to be safe. The rest I’ll cook with raisins and pinenuts or pasta.

I had planned to make some chicken today with leftover rosemary. Now I’ll add the lemon thyme, too. The bay leaves will have to wait for beef stew or vegetable soup.

These apples are great snacking apples. But I kind of want to try something else with them, too. Maybe I’ll cut them up and put them in a salad with the turnips. Something fun like that.

The peas and grits come from Anson Mills in South Carolina. I’m waiting for the weekly newsletter to see the suggested recipes. I’m thinking some kind of Hoppin’ John recipe maybe with thyme and a bay leaf. The Anson Mills site lists some recipes for grits and red pea gravy, but the gravy recipe sounds a little complicated for me. It calls for pureeing some of the peas, and I so hate washing my blender.

Yesterday, I visited with the farmers while they were boxing up all the items. What a huge job! I took a bunch of pictures, and I’ll post them soon.

Sadly, after my bragging about not getting a cold this season, I came down with one yesterday. So I’m happy to have all this nice produce again. Enjoy!

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