Feb 19 - Local Food - Week 3
Written by Christine Laymon of farmfolkways.com, Yellowbird Member
Week 3 for our family brought lots of leafy green vegetables which is a very welcome sight in February! We really try to eat by the seasons, but let’s be honest - after being conditioned for so many years (or even decades) to having produce and fruits accessible year round, it is hard to not expect to eat strawberries in February.
We have been using spinach (you can purchase it through the online store) as a base for bowls which then include Jamaican Rice & Beans from the Nourishing Traditions cookbook, and a spoonful of homemade sauerkraut for gut health. For lunch today I used the mixed greens for a salad which included leftover quinoa, sauerkraut, pea shoot sprouts (from the CSA box), and sunflower seeds. I love using leafy greens as a vehicle for trying new flavor combinations.
Tonight I plan to surprise my family with an apple crisp featuring the granola cereal as a topping. The black beans have already been used in our Jamaican rice and beans recipe and I have another cup of them soaking for tomorrow’s dish with a cup of azuki beans - I have no idea yet what I will make with them though. I should be clear that when it comes to the kitchen and meals I’m pretty much winging it, all day, every day.
My store purchases this week in addition to my CSA box included a couple of morel mushroom candles, a Valentine’s Day gift to my husband, two different kinds of gluten free dough: a cauliflower pizza crust and a grain-free garbanzo bean flour, gluten free egg noodles, spinach, fingerling potatoes, beans, and kombucha, and a free dozen eggs for purchasing over $40 from the store. The store has some really neat value added products that you won’t find in your local grocery all produced right here in Central Ohio.
- Christine Laymon
Read more of Christine’s posts at www.farmfolkways.com