May 25th Pick-up

I am back to blogging!  As many of you know,  I am a principal of the sweetest school in the world!  School is finishing up, SOL testing is almost done.  My STARs are shining bright and have worked hard so they can grow leaps and bounds and boy did they!  I am proud of them!  I am happy to finally get back to blogging and sharing with you what I plan on doing with my wonderful husband’s delightful food!

Last week, Matt really brought the best of the best!  Check him out! I am not an expert video person and I am unsure of that weird noise, but it all looks beautiful doesn’t it?

I hope you all enjoyed last week’s goodies!  You have more coming this week!  If you receive a farm share bag, you will find these great things in your bag:
Kale
Salad
Carrots
Sugar Snap Peas
Spring Onions
Zucchini/Squash
Turnips
Scapes
We will be bringing this and more to market.
One of my favorite things to make is pesto.  I wrote about it on Facebook last weekend.  It is so versatile, you can smear it on bread, toss it in pasta or even add it to macaroni and cheese!  I have even smeared raw chicken with it and cook the chicken in the oven.  Smeared atop a nice steak is divine!  Here is a great recipe I use.  I know it calls for walnuts but honestly, I use whatever nuts I have and there have been times that I did not use any nuts.
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It freezes nicely and just adds some pizazz!
Dd you know one bag of salad lasts 5 days!  During the growing season, that is all I do for my lunches!  I meal prep with so easily and add in two eggs for my protein allowance.  Last week I added in strawberries and cheese from Goats R Us.  If you come to market and want real fresh eggs, check out Earth’s Echo Farm.
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Our strawberries are done so I will add in Matt’s carrots, shaved turnips!  So yummy.  I seriously look forward to every lunch!  Once you make this dressing, you will never want store bought!  Here is my secret recipe:
  1. 2 tablespoons honey.
  2. 1 tablespoon dijon mustard.
  3. 1/2 teaspoon fine sea salt.
  4. 1/2 teaspoon freshly crushed black pepper finely ground.
  5. 1 large garlic clove minced.
  6. 1/4 cup balsamic vinegar.
  7. 3/4 cup extra virgin olive oil.

Make it easy on yourself and pour everything in a mason jar and give it a big shake!

Balsamic-Vinaigrette-

Those of you who are getting bags are getting the very first squash and zucchini!
YUUUUM!  They are so young and tender and the very first picks!
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I eat them raw, grill them and roast them!  I like them to be lightly cooked so they have a nice fresh taste.  Honestly, I hate soggy vegetables!
We also have sugar snap peas coming!  I love them raw but they are also great sautéed.
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Ina Garten is one of my favorite celebrity chefs!  Here is her recipe for sautéed sugar snap peas!
I hope you enjoy your delicious fresh food!  If you have pictures of what you make, inbox me on facebook and I will share them out!  I get so much pleasure seeing the great things you all make with our food!  If you have a recipe to share, I would love it as well!  I am always looking for great recipes!
We will see you at the South of the James Farmer’s market in Forest Hill Park this Saturday from 8-12!  I can’t wait!

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