CSA Update: You Win Some, You Lose Some

After a four (or five?) week layoff, our CSA pickups resumed a couple of weeks ago!  The fall crops have come in fabulously, and we’re back to the overflowing baskets like we had in the spring before our puny summer ones.

Week 15
In weeks 14 and 15 we’ve had three different squashes, chard, bok choy, cucumbers, apples, potatoes, eggplant, peppers galore (sweet and hot), arugula, and shitake mushrooms.  I fucking love arugula.  They could have given me a big bag of just that shit and I’d have been happy.  Spiciest arugula ever.

I used most of it making more of the same, but there were a few interesting things happening in the kitchen.  Week 15 had a few small red apples, but in week 14 we got several green ones.  Yuck.  I just don’t care for green apples at all, but I knew I had read that they were the best in apple pie, so on a whim that Saturday I decided I would try to make an apple pie.

At least my intentions were good.
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I used this recipe, and it was a complete and total flop.  The crust was a major fail, but that was no surprise.  I’ve never made a crust that looked pretty.  But the filling was just… DRY.  I thought that when I was mixing it, but hell, what do I know, I’ve never made an apple pie before.  I thought maybe the apples release their juices as they cook or something.  As it turns out, they do not.  It tasted okay, but it was just a little tough to choke down.  I bought some vanilla Rice Dream to go with it, and that made it edible, but I tossed out over half of it.  The best thing I can say about this pie is it made the house smell good.

And speaking of making the house smell good… CHILI!

I used Morgan’s awesome recipe as a starting point.  I’ve made that several times but changed a few things to use what I had.  I used the patty pan squash instead of zucchini, added jalapenos and a purple sweet pepper, even threw in some of the shitake mushrooms, but omitted the avocado and fake meat.  WIN!  Lip-scorching, asshole-burning hot (I may have gotten a little carried away with the hot peppers), but still a win!

And I made this with the rest of the shitakes!  Dude.  It was AWESOME.

Oh, and FYI, that “cheese” sauce is awesome on a baked potato too.

Tell me about your last kitchen fail!

CSA Update

Things are still going good on the CSA front.  We’ve gotten some much-needed rain the past few weeks, so the yield has picked up over what it was there for a couple of weeks, but we’re to a point now that things are getting pretty repetitive.  Lots of typical summertime veggies.  It makes for delicious salads but very boring blog posts, so I’ve refrained.  I’ve been positively slammed with tomatoes, and let’s face it, you can only eat so many of those in a day before you get acid burns on your tongue.  I’m not ready to delve into canning yet, so instead I oven-dried and froze a lot of the cherry tomatoes.  I started with a couple of cookie sheets of this

which several hours later looked like this.

They were freaking delicious.  I think I ate as many straight out of the oven as I froze.  Aside from the tomatoes, I’ve also been hammered with eggplant and potatoes.  Again, how many of those can you really eat?!  And I don’t even know if there is a way to preserve either of those.  I just gave my mom several pounds of potatoes, but nobody else will eat eggplant, so as much as it hurts my heart I’ve had to toss a couple of those.  I HATE throwing out food!!!!  I’ve been trying to find yummy eggplant recipes, but it seems like everything is either a ratatouille or a pasta.  I did find this one and made these.

Photo borrowed from link above.  I certainly don’t make things that pretty.

They were pretty damn delicious, but that only used up like half an eggplant, leaving me with 4-1/2 left in the fridge.

There have been some nice little surprises in the baskets lately.  I didn’t realize that we would get as much fruit as we’ve been getting.  I knew we’d get blueberries and blackberries, but we’ve also had concord grapes, apricots, and granny smith apples the past three weeks!  Bonus!

The farm owner sent out a notice that the pickup this past Thursday would be the last one for a few weeks.  They are winding down on their summer harvest and preparing the fields for the fall crops.  They expect it to be about a three week break but will keep us posted.  Honestly I’m kind of glad.  I really have enjoyed the CSA but I’m ready for a break too.  I’m kind of getting burned out on eating the same produce over and over again.   I miss the variety we had in the early season!  If I had help eating it, it would be different, but my husband won’t touch a vegetable, so I’ve been eating a full family share of produce by myself.  It’s either that or it goes bad.  So, yeah, I’m burned out.   I hope I don’t see another eggplant for a loooooong time…

CSA: Weeks 8 and 9

Foreword:  For those of you just joining the party, this summer I joined an organic CSA (which stands for community-supported agriculture).  For 20 weeks, I’ll get a share of the farm’s crops.  If the crops do well, we get more.  If the crops don’t do well, our baskets suffer along with the farmers.  I’ve been documenting this experience here.

BLOGGER FAIL.  I did not take a picture of the week 8 haul.  You see, when I went to take it out of my truck, I dropped it and produce went rolling every-freaking-where.  So by the time I finished picking up blueberries and tomatillos out of my driveway and mourning the loss of three busted heirlooms, I was pretty over it.

The heat really affected the yield this week.  There wasn’t a lot, and some of what we did get was pretty sad looking.  There were tomatoes, some PITIFUL broccoli, cucumber, tomatillos, eggplant, blueberries, sweet peppers, potatoes, okra (LOTS of okra), and… wait for it… yes, MORE CABBAGE.  I’m two heads behind on my cabbage now.  It’s the only thing I can’t keep up with!

This was by far the most interesting thing in the basket this week:

I didn’t even know there was such a thing as a white eggplant!  Although it does just make good sense.  It definitely looks more like an egg than the purple ones.  Who ever heard of a purple egg anyway?  Except at Easter…

Friday night, I wanted pizza.  So I stuck my head in the fridge and started pulling out anything I thought could go on one.  Onion, banana peppers, CSA bell peppers, CSA jalapenos, black olives, CSA broccoli, spinach, CSA tomatoes (was able to salvage one of the busted ones), mushrooms, and Daiya “cheese” on a whole wheat crust did the trick!

And then this week I found what has quickly become my favorite web site.  Have you ever heard of supercook.com?  Yeah, I hadn’t either.  I don’t even remember how I came across it, but I sure as hell am glad I did.  I’ve been using the “In My Bar” feature on webtender.com for a long time and have always said that there needed to be a food version of that.  Well, that’s what supercook is!  You enter the ingredients that you have on-hand in your kitchen, and it tells you all the recipes that you can make from what you already have.  How cool is that???  Now maybe I’ll actually use up some of the stuff in my cupboards.  I am bad about buying something that I need for one recipe.  Now I can use this to find other things to make with that stuff!  After you enter in everything you have, you can click on any one or any combination of those things to narrow it down to recipes using only those things.  Monday night I used it to find a recipe for the eggplant and squash that I had in my fridge and were quickly approaching their toss date.  This was the first thing that came up.  BAM.  There you have it.  Dinner!

Mine doesn’t look as pretty as the picture on the recipe, but I’m super lazy when it comes to chopping stuff.  Quarter-inch cubes quickly become one-inch chunks when it’s left up to me.  The recipe suggested serving it with a bread, but the whole point of this was to use stuff I had on hand.  Well, I had whole wheat tortillas, so it kind of became a ratatouille burrito.  Mexico meets the Middle East.  Whatever.  It was frickin’ delicious.  The cinnamon was what made this dish.

We went to my in-laws’ for a cookout on the 4th, so that was a good excuse to make cole slaw again.

One head of cabbage used, bringing me down to two heads left!  Thank God this stuff keeps in the fridge.

And I also unloaded quite a few potatoes I had accumulated at the cookout.  I just tossed them with olive oil, rosemary, and thyme, wrapped them in foil, and put them on the grill for about half an hour.  YUM.

Potatoes pre-grill.  I kind of doubt my in-laws are up on the whole “taking pictures of your food for a blog” thing, so I refrained from taking pictures of the grilled potatoes to save myself from a lot of explaining and teasing.

Since we had so much okra this week, when the farm sent out their weekly email, they included recipes of what to do with it.  I’m all, ‘WHY???”  I like my okra RAW.  I’ve had quite a bit of it so far in the baskets, and I don’t think I have cooked any of it (except for tossing some in a marinara once).  It’s the perfect snack food just by itself

Week 9:  Green beans, onions, jalapeno, okra, heirloom tomato, gold potatoes, eggplant, tomatillos, and red and green onions
She told us last week that we would have blackberries this week, but at pickup she told us that the blackberry bushes were toast.  They were able to get a few off of them, but that was it.  A few people had some in their baskets, but I didn’t.  Bummer.  But we did get a few new things this week!  We switched from new and red potatoes to gold; I finally got a couple of onions (some others have had them in their baskets in previous weeks, but they haven’t had enough to go around for everyone, so it was hit and miss with those); and the green beans came in!  I was really happy to see those.  I loooooove fresh green beans!  Since I knew I wouldn’t be cooking any over the weekend, I blanched and froze them for later.
Again, all the okra was eaten raw.  I’d love to learn to pickle that stuff someday, but for now, raw it is.

I hadn’t used last week’s tomatillos yet, so I had quite a few of those to use this week.  I used last week’s to make salsa verde.  It was fan-freaking-tastic.  I swear I got a little Mexican in me somewhere.  (Unrelated tidbit:  My dad’s half-sister’s mom is Mexican.)

On the left:  Salsa verde simmering.  On the right:  sauteed spinach, baby arugula, tomatoes, onions, and bell pepper (no oil–sauteed in their own juices) topped with Tofutti and served with salsa verde and avocado.

And since I still had a second week’s worth of tomatillos in the fridge, I made this chili again.

I went a little heavy on the chipotle peppers this time.  WHEW!  But that’s just the way I like it!  If you’re not sniffling when you eat it, your chili isn’t hot enough.
As much as I’m loving the tomatillos, they sure are a pain in the ass to work with.  Sticky little fuckers.  But the payoff is so worth it…

CSA Weeks 6 and 7

I’ve always enjoyed eating.  Sometimes too much.  USUALLY too much.  But never have I enjoyed cooking so much.  If anyone had told me I would enjoy this whole CSA experience this much, I’d have thought they were a total fruit loop.  Maybe it’s just because I feel more… I don’t know… involved?  Actually going to the farm to get the food and stuff.  Maybe it’s just because it’s so fresh and flavorful.  Maybe it’s because I’ve been eating 99% vegan so there’s no guilt.  Whatever it is, I’m loving it!
Week 6:  Potatoes, mint, yellow squash, patty pan squash, red and green tomatoes, turnips, cabbage (AGAIN), tomatillos, zucchini, bell peppers, eggplant, chard, and kale.

I had heard of tomatillos, and maybe I’d even unknowingly eaten them before, but I certainly had never bought them or cooked with them.  I honestly had no idea what to do with them.  I googled, and just about every recipe that came up was some kind of salsa or verde sauce, but then a friend sent me the link to this recipe.  Sounded good to me!  I couldn’t find the chiles in adobo sauce at my regular grocery, so that gave me an excuse to go into that little Mexican grocery in town that I’d never been to.  I had been curious about it but never went in because from the street it looked pretty shady.  Yeah, it was no better on the inside, but they had what I needed so it was all good.


I still had beets from the previous week to use up, so I made this beet and berry smoothie again.  This time I added a little bit of agave nectar and it made all the difference in the world.  It was still kinda pulpy, so maybe if I ever make it again I’ll steam the beets first.  Maybe that’ll make them blend a little smoother…

If nothing else, at least it’s pretty!

The chili had a very close runner-up as my favorite meal this week.  Another friend sent me a link to this avocado sauce, and it sounded like it would pair perfectly with “zoodles” (zucchini noodles)!  The sauce was absolutely decadent.  I didn’t use the oil that the recipe called for, and it was a little bit thick, so I just added another splash of lemon juice.  PERFECTION.

Week 7:  Yellow squash, zucchini, potatoes, eggplant, tomatoes, purple sweet peppers, blueberries, cabbage (yes… again… will this stuff ever go out of season???), okra, and jalapenos.  No greens!  😦  It has finally gotten too hot.
The biggest, fattest, juiciest heirloom tomato ever..
The only way to eat an heirloom–on whole wheat with Vegenaise and a slice of cabbage.  Everything comes with a side of cabbage these days.

I really wasn’t feeling very creative this week.  I actually made a lot of repeat stuff.  I had an eggplant/squash marinara again, the zoodles with avocado sauce again, baked potatoes, roasted veggies, salads… basically anything easy simple as I’ve been pretty distracted by life this week.  I did do one new thing this week though!  Mashed turnips!  Made just like mashed taters and OH SO GOOD!  And this isn’t anything new, but I did use some CSA ingredients in it.

Paella primavera:  Best enjoyed on the deck with a Heineken.
I’m 1/3 of the way through our 20 week program, and I’m already dreading it coming to an end!

CSA: Weeks 4 and 5

There’s been a whole lot of raw and single-ingredient eating going on over here lately, and there just really isn’t a lot to say about that.  Although I CAN say I am continually amazed at the difference in taste between fresh, local organics and grocery organics.

Week 4:  Eggplant, zucchini, squash, sweet potatoes, bell pepper, carrots, red and green tomatoes, broccoli, kale, chard, cabbage, spring mix, and a sprig of mint.)

Those were the absolute best grape tomatoes and carrots I have ever had.  I ate every one of those tomatoes on the night of pickup while I was standing in the kitchen washing and putting away the rest of the produce.

And I was almost giddy to find the green tomatoes in my basket.  They made this southern girl’s belly very happy.  🙂

Roasted turnips and fried green tomatoes
This recipe was easily veganized using Ener-G egg replacer, Morningstar Farms “beef” crumbles, and almond milk, and now I have a new favorite slow-cooker meal — cabbage rolls!
Trust me.  It tastes MUCH better than it looks.

Other items of note from week 4:

  • I ate a baked sweet potato for breakfast on my way to work one morning.  Who does that????  Someone who was too full to have it at supper the night before and someone who doesn’t waste food, that’s who.
  • I’ve been underestimating my cheapo blender.  Turns out most of the problem is me.  I’ve figured out that my smoothies are much more smooth if I just let them blend longer.  I learned that I can even get broccoli into a green smoothie if I blend for a few minutes with a couple of pauses to stir things around
Week 5:  Cabbage, beets, turnips, new potatoes, okra, jalapenos, broccoli, bell pepper, patty pan squash, red and green tomatoes, kale, collard greens, zucchini, blueberries, thyme, mint, and fennel.
Fennel.  This was a new one to me.

Okay, I have a confession to make.  I AM SICK OF CABBAGE.  I’ve made coleslaw, stir fries and spring rolls a couple of times each to use the Chinese cabbage, cabbage rolls, boiled it, eaten it raw…  I’m kind of starting to feel like Bubba with his shrimp.  I want to try to make sauerkraut, but I’m really not sure I’m patient enough to commit to a four-week recipe!

This is really just one of those “throw everything together and hope it tastes okay” concoctions that I so enjoy doing.  I sauteed onions, bell peppers, and okra; breaded eggplant and squash; mixed in some whole wheat penne pasta, marinara, and fresh ground basil (that a customer brought me at work!); and topped it with Daiya nondairy cheese.  This was the first time I had used Daiya.  It didn’t exactly melt like I expected, but it was really gooey and stringy (think mozzarella sticks!) and tasted fantastic!

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On a whim on Sunday afternoon I decided to try my hand at zucchini bread.  I found this recipe, which has 3,570 excellent reviews.  So I guess that means the fact that it didn’t turn out right is more a problem with the cook than the recipe!  It said to bake for 40-60 minutes, but after that plus ANOTHER HOUR in the oven it was still super gooey.  I really don’t know what I did wrong.  I did substitute applesauce for the oil and used Ener-G instead of eggs, but that’s stuff I always do without a problem.  The only thing I can think of is maybe I messed up on the Ener-G.  I halved the recipe, but looking back at it now after the fact, I’m wondering if I halved that.  It seems like I had “three eggs” in my head when I was mixing stuff, which is what the full recipe called for.  Oh well.  It still tastes fine.  It’s just the completely wrong texture!  I’ll eat it anyway!

Zucchini bread: 1    Pam: 0

Sweet potato tacos have become one of my favorite meals.  This recipe, like so many others I’ve mentioned here, comes from Color Me Vegan.  It’s so, so, so super easy and is so very flavorful.  Steam your sweet potatoes and smoosh them, saute some onions and bell pepper, add spices and herbs and wrap it all in a tortilla.  YUM.  I like to top mine with salsa and Tofutti.  🙂

I know, horrible picture.  But the battery on my phone was dying and the camera wouldn’t flash.  I had to make do with a sun beam.
And finally,even though nothing on this came from the CSA I still had to share it because I was just that proud of it.  

BEST PIZZA EVER.  I did cheat and buy a premade whole wheat pizza crust, and then I topped it with onions, peppers, mushrooms, and Daiya (and I seriously contemplated putting cabbage on it) and it was soooooo good.  After I had it in the oven I remembered that I had black olives, and that would have just made it even better.  Oh well, next time.  The crust came in a two-pack so I’ve still got one in the freezer just begging me to do this again next weekend!

Please tell me something else to do with this cabbage!  (Besides soup.  Yuck.)

CSA Adventures: Week 3

Okay, so this week wasn’t as exciting.  It was more of the same, only less of it.  The girl that runs the CSA told me at pickup that a lot of customers had complained that they were overwhelmed with all the veggies we had gotten the past two weeks.  Are you effin’ kidding me????  Complaining about getting too much for your money????  WTF?!?!  If you think it’s too much, give it to a friend, feed it to the neighbors’ horses, whatever, but don’t complain about it and ruin it for the rest of us!  GEEZ!  I told her to please feel free to load me up with whatever nobody else wants.

Anyway, here is week 3’s haul:

Turnips with greens, one tiny head of broccoli, zucchini, a couple beets, a couple radishes, napa cabbage, a head of regular cabbage, Romaine lettuce, a small bunch of Swiss chard and a small bunch of kale.  Apart from the membership basket, I also bought a pound of blueberries and a dozen eggs (for D–I don’t do eggs anymore.)

Instead of doing a day-by-day breakdown of how I used everything like I did last week, I’m just gonna highlight the interesting stuff this time.  The kale was used in smoothies, and the blueberries were all used in smoothies, on cereal, and by the handful.  Sweetest blueberries ever!  And the Romaine, broccoli, and radishes were all used in salads.  Nothing exciting, but believe me, there is no comparing the taste of grocery-bought produce to this stuff.  It’s gonna be real hard for me to go back to Kroger’s produce in October!

So anyway, when I got home from pickup last Thursday night I made a killer stir-fry using what was left of the previous week’s napa cabbage.  I didn’t follow a recipe.  I just stir-fried the cabbage with some frozen stir-fry veggies and crunchy-mix sprouts in sesame oil, mixed in some stir-fry noodles, and put it all on top of a bed of leftover jasmine rice.  I will definitely be making this often!

We grilled out with my parents on Memorial Day.  In addition to making black bean burgers for myself, I used last week’s patty pan squash on kebobs, and I also used last week’s cabbage and took my first stab at making coleslaw.  Look how pretty!

And it was really good!  I surprised myself.  I know, I know… you’re thinking, “How can you screw up coleslaw?”  Trust me.  I can screw up the simplest of recipes.  I happen to be on a good streak right now, but I assure you there will be a botched something soon.

Due to life (well, more accurately, death) events, my kitchen time was really scarce this week.  I wasn’t in there any longer than to make a salad or smoothie or nuke a frozen black bean or beet burger until tonight when I made this.  I swear, sometimes the best meals come from throwing together everything in the fridge that just needs to be used up before it has to be tossed.

Whole wheat linguine tossed with a little bit of pesto, Tofurky kielbasa, sauteed chard, and some grilled patty pan squash, mushrooms, and cherry tomatoes left from Monday. 

I’m enjoying the days of fresh greens while they last, but I have a feeling they’re not gonna last much longer.  Summer is upon us!!!

CSA Adventures – Week 2

A couple of months ago, I signed a commitment form and laid down $475 to become a member of a CSA for the very first time.  (If you’re not familiar with community supported agriculture, this link describes it very well.)

Two Thursdays ago was my first pickup of the season, but I was so sick then that I just wasn’t up to documenting the occasion.  This week I’ve been able to enjoy and fully appreciate all the farm-fresh goodness, and I’m loving it!

Last Thursday’s haul: sweet potatoes, zucchini, butternut squash, yellow squash, pattypan squash, radishes, beets, spring mix lettuce, romaine lettuce, napa cabbage, head of cabbage, turnip greens, kale, collard greens, and swiss chard.

Since I’ll be trying tons of new things in the kitchen, I’ve decided that this might actually make for good blogging fodder.  I’ll be sharing those successes and failures (which there are sure to be plenty of!) with you here.

Thursday – Pickup was Thursday night.  It was late when I got home (Yes, I consider 7:00 too late to start cooking.), so I just used the spring mix and radishes with some other produce hiding in my refrigerator for a quick salad.

This spring mix had a bite to it!  

Friday – For lunch I had a Tofurky wrap and used up the rest of the spring mix with that.  For dinner I was planning to make a recipe that I found in Color Me Vegan (I love this cook book and highly recommend it!) called Lemony Pan-Fried Chickpeas with Chard.  Fail #1!  I didn’t realize until I already had the chard and onion sauteeing that I didn’t have any chickpeas.  Woops!  Seriously that never happens in my house.  Chickpeas directly follows toilet paper on my list of things not ever to run out of. The lemony chard with onion was still delicious (Forgive me for the lack of photo.  I’m new to this whole “taking pictures of your food” thing.  When I see food, my first instinct is still to chow down, not grab the camera!  You’ll just have to take my word for it this time that it was beautiful.), but it obviously wasn’t enough for a meal on its own.  Enter Beet Burgers!  Another recipe from the same cook book.  I’m a little embarrassed to admit that I had never tried beets before, so I wasn’t sure what to expect.  Turns out I really like ’em!  Except they’re messy.  I had to shred the beets for this recipe, and by the time I was done it looked like someone had been murdered in my kitchen.  Lesson learned.  Next time use food processor, not mandolin.  Anywho, when you throw those shredded beets together with some quinoa (I used red quinoa because that’s what I had here.), sunflower seeds, flour, tamari, parsley, onion, bread crumbs, garlic, and a little oil, you end up with these:

Only one fell completely apart on me when I tried to flip it, but that’s okay.  That’s the one I ate with a fork with my chard/onion concoction.  The recipe said it should make 12 patties.  Ummm… the author must make beet MEDALIONS.  I make beet BURGERS.  I got 5.  And they were… okay.  Edible but not my favorite.  Oh, and I washed the beet greens and threw them in the freezer for later.

Saturday – Unremarkable other than using some kale in a smoothie for lunch.

Sunday – For lunch, a beet and berry smoothie using this recipe.  Not bad at all, but next time I will add dates for sweetness.

Dinner was entirely CSA soul food.  Seasoned turnip greens, yellow squash, and baked sweet potato with Earth Balance and cinnamon.  Ooooooh yeah.  Southern comfort food at its finest!

Monday – Beet burger again for lunch.  For dinner I made another new-to-me recipe – spring rolls!  I used about half of the napa cabbage on these babies.

I used this recipe (except I omitted the tofu) and paired it with jasmine rice.  Complete success.  They were great, although I’m sure they would have been better if I had fried them like you’re actually supposed to.  Instead I baked them.  Much healthier that way, but you sacrifice the pretty brown color and crispiness.

Tuesday – For lunch I had a fruit smoothie and threw in some kale.  Dinner was a salad using the Romaine lettuce and other non-CSA stuff.  Nothing photo worthy on Tuesday.

Wednesday – For lunch I had a fruit smoothie again and threw in the last of the kale.  For dinner I made these:

I really don’t even know what to call them.  Seasoned and sauteed zucchini, squash, onion, bell pepper, mushrooms (read:  everything in the fridge that needed to be used), and some black beans.  Whatever it was, it was delicious wrapped in a whole wheat wrap and topped with salsa and Tofutti.

And I froze the unused collard greens because I knew I wouldn’t get to them this week.

Thursday – Lunch was leftovers from Wednesday night, only this time I made them lettuce wraps with the Romaine.

And there you go!  That’s what I did with my week 2 haul!  I managed to use everything except half a head of napa cabbage (which I will take care of tonight when I make a stir fry), a head of cabbage (which will become cole slaw tomorrow), and the patty pan and butternut squashes.  And I have no idea what to do with either of those.  I’m sure I can roast or kebob the patty pan, but I’ve got to figure out something to do with the butternut.  I’ll let Google be my guide!

  • Have you ever been a member of a CSA?
  • Do you enjoy trying new foods, or do you pretty well stick to the same meal rotation?
  • What’s your favorite way to use some of the stuff I mentioned above?   Any suggestions for the butternut squash?

Tuesday Tidbits

  • April and May have been positively crazy!  I’ve had to prioritize where my time went, and blogging/reading blogs was the first thing to go.  I logged in yesterday and saw that I had 366 unread items, so I’ve obviously missed a lot in your worlds!  Obviously there’s no way I’m catching up on that, so what’s a girl to do?  “Mark All As Read.”  Sorry if I missed any earth-shattering announcements!
  • Yesterday was my 5-year wedding anniversary.
  • We celebrated said anniversary by taking a cruise week before last.  (Post and pictures to follow soon!)
  • Cruises are not my cup of tea.  However, I have never eaten more delicious food than I ate that week.
  • For the second year in a row, I came back from vacation to bad news at work.  And this time, D did too.  It’s been an emotional week around here.
  • I didn’t get to run either the half marathon or the 5K that I was trying to decide between on 4/21.  I had to work.  I can’t bring myself to complain about that though.  My fill-in had a family emergency.  I’m sure he would have much rather been at work than planning his mother’s funeral.
  • I didn’t get to run the 10K last weekend either.  I’ve had the flu or some other equally unfun ailment since last Tuesday.  So has D.  It’s been an emotional AND snotty week around here.
  • For the last couple of days, my cat has been licking her nipples incessantly.  Poor little things are red and raw!  I see a trip to the vet in our very near future if whatever it is doesn’t clear up STAT.  Anyone else ever had anything like that happen with their feline?
  • I picked up my first CSA haul last Thursday night.  I’ve never seen so many greens in my life!  Turnip greens, mustard greens, kale, swiss chard, bok choy, a couple of lettuces, napa cabbage… And there were a couple of other things I had never seen.  I was introduced for the first time to kohlrabi and garlic scapes.  This will be an interesting summer in my kitchen!

Tuesday Tidbits

  • I’ve always been a big Jennifer Aniston fan.  Last week I read that she adopted a pit bull mix from rescue, and now I love her even more.
  • I’m no foodie, and I have no intention of ever being a food blogger, but this was too good not to share.   I came across the latest Vegetarian Times at work a couple of weeks ago, and they had a delicious looking paella primavara on the front cover.  I came home and asked the Almighty Google for the recipe, and he found this for me:   http://epicureanvegan.com/2012/02/07/paella-primavera/  IT. WAS. DELICIOUS.
  • And you know what else is good?  THIS!
  • I’m gonna end out February about 6 miles shy of what would be on par for a 1,000-mile year.  Right on track!
  • I got my CSA signup form today!  Now I’m trying to find someone to go in and split a full share with me.  They don’t have a half share option, and even though I’m a vegetarian and eat the crap out of some produce, I don’t know if I can tackle a full share on my own.  Their signup sheet says it should provide produce for a family of four.  I may have to buy a deep freeze!
  • Everyone is sick around here!  The neighboring county schools are even closed because of the flu.  Praying I don’t catch it!  I’ve got too much running to do!  Half marathon #7 in 5 days!