Member Diary #21 – Kline

My husband Brett and I (Katie) have a Woods Deluxe Share and we use it to make all of our meals 5-6 days out of the week. In our share this week, we received: 1 bunch kale, 1 head of lettuce, 1 bucket of apples + 4 more apples, 4 pears, 1 acorn squash, 1 dozen eggs, 4 ears of corn, 2 onions, 3 potatoes, 4 green peppers & 4 cubano peppers. Newly wed, I am thoroughly enjoying preparing our CSA veggies with many new kitchen gadgets from local store Whisk. Brett also got us a supply of meat (chicken and spare ribs) from the Meat Hook, so it has been good feasting this week! We average 2-3 veggie meals and 2-3 meaty meals a week for dinner. We use these crazy “as seen on TV” green bags to keep our produce fresh for the whole week. It sounds odd, but I think they work – I grew up using them for our farmers market produce in California. They are easy to wash and reuse. As you’ll see below, I used some veggies from the previous week and they were still good!

On Monday I made a tasty lentil meal.

First, I baked some tofu. I love baking tofu with Braggs Liquid Aminos to give the tofu great flavor and texture. I decided to add some apples, since we had so many.

It turned out great!!

Then I chopped up some of the peppers, onion, more apple, jalepeno (from the week before), and carrot. Check out my awesome veggie cleaver!

Sautee with spices, garam masala, coriander, salt, pepper, whatever…

Add some lentils and water or broth – I used some homemade stock.

I also added a bunch of lemongrass from the week before for added flavor.

Finally – some chopped kale and the baked tofu to finish!

Serve with greek yogurt and feel healthy – yum!

We also feasted on some spicy pork spare ribs, salad and corn on the cob on Tuesday.

This week I also made some “sauerkraut” with cabbage from last week, onion, and apples. We ate it with roasted chicken and potatoes on Wednesday. Also yummy on bratwurst in a bun – which we ate Saturday night.

Warmed some fennel and mustard seed in olive oil.

Added apples and onions, salt and pepper .

Added cabbage, cider vinegar, water, and a little agave to sweeten and simmered till tender.

I also made some sauteed kale and roasted squash with fried eggs for a nice Friday brunch, and a Thursday night stir-fry with chicken, peppers, corn and carrots over jasmine rice. We couldn’t get through all our apples, so my students reaped the rewards on Saturday. Looking forward to next week…

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