LEGS Member Diary for Week #6

pic by georgie greville

This is our 5th year with the delicious and lovely Southside CSA- we are a 2 person (soon to be 3) operation and get the Full Monty Deluxe. Now that I am pregnant, I am more grateful than ever to have access to amazing quality eggs, fruit and produce from a such a reliable source. This week we got a dozen huge, healthy eggs and a big handful of fresh asparagus- we are in to asparagus and have had no problem eating it for weeks- they are so great in scrambled eggs, frittatas, salads and soups.

pic by georgie greville

Here is a recent soup I made- Vegetarian Cream of Asparagus

Ingredients:

  • 1-2lb Southside CSA asparagus
  • 1 large yellow onion
  • 2 leeks
  • 4 stalks celery
  • 3-4 chopped cloves of garlic
  • 1 package frozen spinach
  • 1 cup of brown rice
  • 2 vegetable bouillon cubes
  • butter
  • olive oil
  • parsley
  • thyme
  • 1 bay leaf
  • cumin
  • red pepper flakes
  • salt and pepper

Directions:

-Trim thick ends off asparagus and place them in to a large pan with about 8 cups of water. Turn on the heat and bring to a boil so the water gets infused with the asparagus tips.

-Chop the onion, leeks, asparagus, celery, garlic and parsley

-Drop a big pad of butter to a large fry pan and add sautee the onion for 3-5 minutes, then add the celery, leeks, asparagus and garlic. Saute for about 10 more minutes, adding in about 2 tsp of cumin and a pinch of red pepper flakes. Then add everything to to big pot of water.

-Stir in the frozen spinach, brown rice, and bouillon along with a bay leaf, bring to a boil then simmer covered for about 50 minutes or until the rice is fully cooked. Season with salt, pepper and more cumin if desired.

-Puree and serve with some sour cream or greek yogurt, chopped parsley or dill, a drizzle of olive oil and a few sauteed asparagus tips if you still have some lying around.

pic by georgie greville

Favorite Breakfast: Mogodor-inspired Moroccan Eggs

Ingredients:

  • 4 large Southside CSA eggs
  • 1 1/2 cups of cooked quinoa
  • pickled red onions
  • bunch of parsley
  • butter
  • organic plain hummus
  • goat cheese
  • a few chopped marinated artichokes
  • Maya Kaimal spicy ketchup (outrageously good)

Directions:

-Place a pad of butter in a warm skillet then add your four eggs and slowly cook on medium.

-While the eggs are cooking, prepare 2 bowls with quinoa mixed with chopped artichokes, a scoop of hummus, crumbles of goat cheese and sprinkles of pickled red onion and parsley.

-Scramble the eggs lightly until done and add to the bowls with a sprinkle of salt and pepper and some spicy ketchup.

pic by georgie greville

Favorite Lunch: Deluxe chicken salad on a cracker with Beet soup

Deluxe Chicken Salad

Ingredients:

  • 1 whole roasted organic chicken
  • 1/4 red onion
  • 4 stalks celery
  • bunch of fresh parsley
  • bunch of fresh dill
  • 1 heaping tblsp mayonnaise
  • 1 tsp dijon mustard
  • 1 tsp apricot jam
  • salt and pepper
  • paprika

Directions:

-Cut all the meat you can get off your chicken and chop/ shred it to desired consistency.

-Finely chop the celery, red onion, parsley and dill

-In a large bowl, add mayo, dijon, jam, a sprinkle of paprika, salt and pepper and mix until combined.

-Add in the chicken, chopped celery, red onion, parsley and dill

-Salt and pepper to taste!

Beet Soup

Ingredients:

  • 4-6 medium beets
  • 4-6 small potatoes
  • 1 large yellow onion
  • 2 leeks
  • 4 stalks celery
  • 4 carrots
  • a hunk of cabbage
  • 3-4 chopped cloves of garlic
  • 2 vegetable bouillon cubes
  • butter
  • olive oil
  • fresh dill
  • 1 bay leaf
  • salt and pepper
  • 1-2 tblsp red wine vinegar
  • greek yogurt or sour cream

Directions:

-Cover the beets in tin foil and roast at 350 for about 30-40 minutes until you can pierce through them with a fork.

-Chop the onion, leeks, celery, carrots, potatoes, cabbage, garlic and dill.

-Drop a big pad of butter to a large fry pan and add sautee the onion for 3-5 minutes, then add the celery, leeks, carrots, cabbage and garlic. Sautee for about 10 more minutes, then add everything to to big pot and cover with about 8 cups of water.

-Slide the skin off the roasted beets under cold water, chop coarsely and add them to the pot.

-Stir in the potatoes, bouillon and a bay leaf, bring to a boil then simmer covered for about an hour or until the potatoes are soft. Add in 2 tblsp red wine vinegar.

-Puree, add salt and pepper and more red wine vinegar to taste then serve with some sour cream or greek yogurt and fresh dill.

pic by georgie greville

Mariel Hemingway’s Green Dressing

Ingredients:

  • 4 cups fresh organic spinach
  • 1/2 cup basil leaves
  • pinch of agave or stevia
  • 1/2 cup yellow mustard
  • 1 tblsp apple cider vinegar
  •  1/2 cup olive oil
  • 10 kalamata olives, pitted

Directions:

Combine all ingredients in a blender and blend till smooth. Great on salads, veggies, sandwiches, etc. Can also be used as a marinade

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