Food • Photography • Life
Obligatory post-race selfie with my DH where I try to look as awkward as possible.
Taken after we ran the Brooklyn Cyclones Take Your Base 5k – my first “real” 5k. The route was Surf in front of MCU Park, to the Boardwalk, down the Boardwalk & back, and around the bases.
If you, or someone you love, likes: trains, transit, history, mechanical things, vintage machinery, electricity, or old advertising; visit the NY Transit Museum. It’s pretty freaking awesome.
BAM
This week’s recipe is not so much a recipe as a suggestion. After a tiring but great vacation, I just couldn’t bring myself to focus on the menu for last week – or on making something interesting and/or tasty enough to share with you guys. I made a bunch of thrown-together meals that were really simple and light- nothing terribly inspiring or particularly out of the box.
I still have a wicked fruit craving going on (it’s all I’ve wanted to eat the past 3 weeks) and am happy to say I’ve finally started branching out from the standard fruit in a bowl with nothing on it except for salt on melons. It turns out there *is* enough fruit existing in the summer that I *can* do something different and I won’t miss out. A good lesson to learn in one’s 30s.
This week, I experimented with chili powder + salt on a little mixed fruit salad and it was fan-freakin-tastic. And dead easy. Just sprinkle the spices and go. For a cup of fruit, I used 1/2 – 1 tsp. of chili powder and a liberal sprinkle (or two) of kosher salt.
Also fantastic: aged balsamic vinegar & cracked black pepper on fresh strawberries, mint on any fruit, cucumbers mixed in your fruit bowl, the possibility of basil making an appearance, and lime juice on pretty much all fruits.
The tomato harvest had better hurry up, lest I eat nothing but sweet fruit this season.
A blind shot – walked out of the house without my sunglasses this morning & the wall was so bright, I couldn’t open my eyes.
My neighborhood rocks in the Summer.
A little bit of a fudge for today’s pic – taken on Tuesday.
Sporting our stylish Healing Matthew bracelets.
More info: https://squareup.com/market/healing-matthew/healing-matthew-silicone-bracelet
And more on Matthew and his struggles with OTCD (Ornithine Transcarbamylase Deficiency): https://m.facebook.com/HealingMatthew
Bridges going home.
This year’s CSA is from Paisley Farm, a 25-acre operation located in Tivoli, NY. Paisley Farm grows organically and plants with the chef in mind. The 22-week CSA runs from June – October and I purchased the standard vegetable share. This share includes 8-9 vegetables and herbs per week (8-12 pounds) – enough to provide a family of three with 3-4 dinners’ worth of veg. The price equals out to $25 per week, the cost of which will be calculated in my weekly Adventures In Budget Paleo Cooking posts.
This week’s share …….
Next week, I will be going on vacation and won’t be picking my share up – I’ll be salvaging what I haven’t eaten by the time we leave for our meals the Monday-Wednesday we get back.
Paisley Farm 2014 CSA Box 2
Arugula – I’m imagining it’s the bunch of really spiky arugula/rocket looking stuff
Mixed lettuce – A whole huge bag full
Tokyo turnips – These were set to come again this week, but it looks like i got some nice hearty kale instead
Radishes – A huge bunch
Spring onions – All of the spring onions.
Summer choi – A bunch
Collard greens – A bunch
Leftover From Last Week
Asparagus
Turnips & radishes
Carrots (non-CSA)
How I Used My Share
This is a weird week, as it straddles a week-long vacation. I won’t be able to use up all the veggies I’ve gotten, so I will be bringing the huge bag of lettuce + the arugula to a friend of mine.
I used last week’s asparagus and some young garlic in a fresh salad to accompany steak.
The turnips & radishes from last week were used raw in salads, and broiled for dinner one night – I used the greens in salads and as a braise another night.
I still haven’t touched the carrots.
My Favorite Dish From This Box
The braised turnips & radishes. I prepared them simply (roasted at 400 with a glug of olive oil and a glug of balsamic vinegar) and ate the whole lot in a single meal. Delicious.
