tag:blogger.com,1999:blog-40103778873287360022024-02-20T00:27:09.584-08:00Veggies by the BushelHolly Yancohttp://www.blogger.com/profile/06529195713690191155noreply@blogger.comBlogger259125tag:blogger.com,1999:blog-4010377887328736002.post-53289804553377973542017-04-11T07:17:00.000-07:002017-04-11T07:17:14.681-07:00Spiralized daikon noodlesHey there. It's been a while.<br />
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Didn't think to take a photo last night, given my lack of blogging over the past couple of years, but wanted to add a link to <a href="http://simpleseasonal.com/recipes/meal-types/salads/peanut-and-daikon-radish-noodle-salad" target="_blank">this recipe for peanut noodles made from spiralized daikon radish</a>, if only so I can find it again. We have a lot of daikon in the fridge and I got a spiralizer as a gift last year, so I did some web searching yesterday. I would highly recommend the recipe. It would likely work with coarsely grated daikon as well, although it'd be less noodle-like. Matchstick cuts would probably work better.<br />
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<br />Holly Yancohttp://www.blogger.com/profile/06529195713690191155noreply@blogger.com0tag:blogger.com,1999:blog-4010377887328736002.post-20301284628357085472015-05-06T03:36:00.001-07:002015-05-06T03:36:12.304-07:00What's in the box, 4/29/15 editionIn last week's box:<br />
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Popcorn, apples, chives, bread, parsnips, and sorrel. While the other boxes last week included stinging nettles, the farmers at <a href="http://www.sienafarms.com/" target="_blank">Siena Farms</a> were very nice to me and switched some extra parsnips and sorrel for the bag of nettles, given that <a href="http://veggiesbythebushel.blogspot.com/2014/07/asparagus-and-sorrel-risotto-and.html" target="_blank">I learned last year that I was allergic to them</a>.<br />
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Also in the picture are some garlic shoots (lower right hand corner).<br />
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Now that the weather is finally warming up (I read in the Boston Globe that when the temperature was in the 80s on Monday, it was our first day above 70 since October), our asparagus is starting to grow.<br />
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I cut these stalks on Sunday, then another few stalks yesterday. Not enough to roast, but plenty for adding to salads (salad bar post coming soon).Holly Yancohttp://www.blogger.com/profile/06529195713690191155noreply@blogger.com0tag:blogger.com,1999:blog-4010377887328736002.post-22977095281768794032015-04-27T17:37:00.002-07:002015-04-27T17:37:24.260-07:00Baked potatoes with chive yogurt and sautéed mushroomsWe've received lots of potatoes this winter. With the chives in the recent week's box, I decided to make baked potatoes. I washed the potatoes and cut an X into each one. Then I put them into my toaster oven at 325 for an hour.<br />
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In the meantime, I made greek yogurt with chives. I also mix in some salt and pepper.<br />
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Let chill in the refrigerator to let the chives meld into the yogurt.<br />
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I also sliced some cremini mushrooms and sautéed them in butter.<br />
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I didn't time them, but I probably cooked them about 15 minutes.<br />
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I served the mushrooms and chive yogurt...<br />
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...with the finished baked potatoes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHBrQbndgNvPbxBIisKUjZoUxCSmIy3MVSOaK4IhyAYlyLtxJlylEbEaPyJhyceU-XisQCEkdShfqI625PVbJtK7Gz4EARb5STnP4svxVzGDTJ1AY7c0NTLBk-eMJkjJ8y-YTV7TKqazo/s1600/baked-potatoes-for-toppings.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHBrQbndgNvPbxBIisKUjZoUxCSmIy3MVSOaK4IhyAYlyLtxJlylEbEaPyJhyceU-XisQCEkdShfqI625PVbJtK7Gz4EARb5STnP4svxVzGDTJ1AY7c0NTLBk-eMJkjJ8y-YTV7TKqazo/s1600/baked-potatoes-for-toppings.jpg" height="240" width="320" /></a></div>
To eat, cut a potato open on your plate and top with as much or as little of each of the toppings. You could add a grated cheese as well, but I held off. (Long time readers will likely find it shocking that I declined an opportunity to use some cheese.)<br />
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We had <a href="http://veggiesbythebushel.blogspot.com/2014/05/spinach-with-almonds-and-raisins.html" target="_blank">spinach with almonds and raisins</a> with this dinner. Husband had meat too, of course.Holly Yancohttp://www.blogger.com/profile/06529195713690191155noreply@blogger.com0tag:blogger.com,1999:blog-4010377887328736002.post-61447187306943198182015-04-27T03:43:00.000-07:002015-04-27T03:43:16.185-07:00Carrots roasted on coffee beansLast year, I saw <a href="http://www.splendidtable.org/recipes/carrots-slow-baked-on-coffee-beans" target="_blank">this recipe for slow roasting carrots on coffee beans</a>. We didn't get any coffee beans in the boxes last spring, so I didn't try it. However, this year we did get some whole beans.<br />
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I went through the carrots in the fridge to find the thinnest ones that I could find.<br />
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Peel the carrots, then toss them in olive oil, salt and pepper. I decided to skip the garlic that was listed in the recipe.</div>
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Measure out one cup of coffee beans.<br />
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Heat your pan for 5 minutes over medium heat, empty. Then turn off the heat and add the beans. Shake for three minutes.<br />
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Three minutes is a really long time....<br />
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Then put the carrots on the beans.<br />
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Roast them at 225 degrees for 2-3 hours. I took mine out around 2.5 hours, as I needed to cook my biscuits in a 400 degree oven.<br />
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I'm not really sure what I think about them. (For the husband, it was very clear. He did not like them at all.) I'd eat a small one and think, this is awful. But then I'd go back for another, thinking that the flavor was interesting. I did find myself thinking that I shouldn't eat many of them, given it was the evening and it tasted like I was having coffee. </div>
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Overall, the coffee flavoring was too strong. If a similar thing were done at a modernist restaurant, the coffee taste would be much more subtle. There was nothing subtle about the coffee in <a href="http://www.splendidtable.org/recipes/carrots-slow-baked-on-coffee-beans" target="_blank">this recipe</a>.</div>
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I served them with <a href="http://veggiesbythebushel.blogspot.com/2014/03/vegetarian-baked-beans.html" target="_blank">vegetarian baked beans</a> and <a href="http://veggiesbythebushel.blogspot.com/2014/03/parsnip-biscuits.html" target="_blank">parsnip biscuits</a>. Husband added some country ham to his plate. The carrots definitely were better when eaten with the beans then when they were sampled on their own right out of the oven, probably because the beans provided a strong counterpart. That said, I still couldn't eat many of them, and I ended up composting many of the carrots. If you decide to try <a href="http://www.splendidtable.org/recipes/carrots-slow-baked-on-coffee-beans" target="_blank">this recipe</a>, I'd recommend trying it with just a few carrots, so that you don't waste them if you don't like the strong coffee flavor.Holly Yancohttp://www.blogger.com/profile/06529195713690191155noreply@blogger.com0tag:blogger.com,1999:blog-4010377887328736002.post-3322536370298332812015-04-26T13:04:00.001-07:002015-04-26T13:04:19.280-07:00What's in the box, 4/22/15 editionIn this week's box:<br />
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Purple top turnips, sourdough bread, russet potatoes, apples, spinach, pea tendrils, chives, and popcorn.<br />
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We have far too many ears of popcorn in the pantry now. I'm not going to count, but I know it's at least 6 bags of 4 ears. I don't think we could ever get through this much popcorn. Is there anything you can do with it besides eating lots of it for snacks?<br />
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I've been working through the purple top turnips by making <a href="http://veggiesbythebushel.blogspot.com/2015/03/turnip-soup-with-hazelnuts-from-chef.html" target="_blank">turnip soup with hazelnuts</a> both this weekend and last weekend. At the moment, my fridge is free of purple top turnips. I am hoping that I won't find more in this coming week's box, but I'd take more turnips over more popcorn.<br />
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We also went to the new <a href="https://twitter.com/babboboston" target="_blank">Babbo on Fan Pier in Boston</a> this weekend, where we tried razor clams with oil and garlic...<br />
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...and pea agnolotti...<br />
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...and olive oil gelato with strawberry granita, lime curd, candied pignoli, and a basil sauce. (The basil sauce was really, really good on the olive oil gelato.)<br />
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It is excellent to have Babbo here in Boston. It's less formal than the Babbo in NYC, but the food is just as good. Mario Batali was even in the restaurant while we were there. They also serve pizzas, but we didn't try them on this trip.Holly Yancohttp://www.blogger.com/profile/06529195713690191155noreply@blogger.com0tag:blogger.com,1999:blog-4010377887328736002.post-33335415943432629702015-04-22T03:00:00.000-07:002015-04-22T03:00:00.956-07:00Itty bitty beetsI had two quart sized bags of "baby beets" from the farm in my fridge, so I decided to roast them. It took over a half hour to peel them. (I peel before roasting. Despite what everyone says about it being easier after roasting, I think it's easier to peel with a paring knife before roasting.)<br />
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Here they are after roasting.<br />
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I mixed them with some feta and pepitas for a simple salad.</div>
Holly Yancohttp://www.blogger.com/profile/06529195713690191155noreply@blogger.com0tag:blogger.com,1999:blog-4010377887328736002.post-42860001251183378472015-04-21T03:00:00.000-07:002015-04-21T03:00:01.621-07:00Variations on a theme: butternut squash saladIn an attempt to use the large backlog of butternut squash, I've recently made <a href="http://veggiesbythebushel.blogspot.com/2015/03/using-butternut-squash-butternut-squash_24.html" target="_blank">butternut squash salad with Israeli couscous</a> and <a href="http://veggiesbythebushel.blogspot.com/2015/03/using-butternut-squash-wheat-berry.html" target="_blank">butternut squash salad with wheat berries, pecans, and cranberries</a>.<br />
<br />
Since then, I've tried making it with orzo. It was a bit too mushy, but still edible.<br />
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<br />
I also made the wheat berry version again, but just with cranberries, no pecans. The cranberries were from this past week's box.<br />
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For those of you counting at home, I just have two butternut squash left in my pantry.Holly Yancohttp://www.blogger.com/profile/06529195713690191155noreply@blogger.com0tag:blogger.com,1999:blog-4010377887328736002.post-52866252437857506352015-04-20T11:22:00.000-07:002015-04-20T11:22:43.664-07:00What's in the box, 4/7/15 and 4/15/15 editionsTwo boxes behind again (in the blog, and it's feeling that way in the fridge too).<br />
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Here's the box from 4/7/15:<br />
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Potatoes, purple top turnips, bread, apples, watermelon radishes, popcorn, pea tendrils, and dried beans.<br />
<br />
The box from 4/15/15:<br />
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Potatoes, parsnips, apples, bread, a tiny head of cabbage, trumpet mushrooms, carrots, and dried cranberries.<br />
<br />
Where have I been?<br />
<br />
Meeting R2D2.<br />
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<br />
And, of course, eating unhealthy breakfast food on the road (e.g., <a href="http://veggiesbythebushel.blogspot.com/2015/03/healthy-breakfasts-on-road-voodoo.html" target="_blank">this post</a> and <a href="http://veggiesbythebushel.blogspot.com/2014/03/healthy-breakfasts-while-traveling.html" target="_blank">this post</a>). The cheddar and chive biscuit with mushroom gravy below is from <a href="http://www.morselseattle.com/" target="_blank">Morsel in Seattle</a>. It's worth waiting in line for their food.<br />
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The breakfast below is from <a href="http://www.toppotdoughnuts.com/" target="_blank">Top Pot Doughnuts</a>, also in Seattle. Husband raves about these donuts while visiting Seattle. Perhaps I didn't get the right type. It was a fine donut, but not the best donut I've ever had.<br />
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<br />Holly Yancohttp://www.blogger.com/profile/06529195713690191155noreply@blogger.com0tag:blogger.com,1999:blog-4010377887328736002.post-38133646131566463262015-04-03T03:00:00.000-07:002015-04-03T03:00:02.855-07:00Pasta with clam sauceThis pasta is really more of a summer recipe, but it can be made any time if you have frozen clams and are willing to buy tomatoes at the grocery store. I suppose you could also use canned clams, although I've never tried them. In the summer, I pick quahogs at the Cape (using my toes, a method passed from generation to generation in my family), which we open, grind, and put into containers with a 2:1 ratio of clam juice to clams. My mom uses her clams for chowder; I use mine for pasta with clam sauce.<br />
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Ingredients:<br />
<blockquote class="tr_bq">
1/2 cup chopped clams<br />1 cup clam juice<br />1 onion, chopped<br />1 8-10 oz package of mushrooms, sliced<br />1-2 tomatoes, cut into cubes<br />pasta (1/2-1 pound, depending upon how many servings you want)<br />grated Parmesan or Romano cheese for serving</blockquote>
Start by putting a pot of salted water on the stove to boil. Prep your veggies. Then start by cooking an onion for 5 minutes until it wilts.<br />
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Then add the mushroom slices and cook 5 minutes. Around the time you're adding the mushrooms, you should be putting your pasta into the boiling water.<br />
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Add the chopped tomatoes.<br />
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Then add the clams and clam juice and cook for another 5 minutes.<br />
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Add the pasta to the sauce and cook for a minute, then serve.<br />
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You might want to serve the pasta with some bread to soak up the clam juice. Alternatively, eat the pasta with a soup spoon, to get more of the clam juice while eating. If you have leftovers, the pasta will absorb the juice by the next day.Holly Yancohttp://www.blogger.com/profile/06529195713690191155noreply@blogger.com0tag:blogger.com,1999:blog-4010377887328736002.post-86120972682093498142015-04-02T03:00:00.000-07:002015-04-02T03:00:04.381-07:00A farm breakfastGiven that I had two fairly large bags of pea tendrils in the fridge from past weeks' boxes, I have had a large bowl of them with over easy eggs for breakfast several times recently. I've accompanied it with a toasted slice of las week's seeded wheat bread.<br />
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Rough chop the pea tendrils before putting them in the bowl, as it makes it easier to eat later. I also cook my eggs in olive oil for this breakfast, instead of butter as I normally do, because it feels like greens are better with olive oil.<br />
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Husband will not eat this breakfast, as it has far too many greens for his taste, but I enjoy it.Holly Yancohttp://www.blogger.com/profile/06529195713690191155noreply@blogger.com0tag:blogger.com,1999:blog-4010377887328736002.post-32762366596115927572015-04-01T20:00:00.000-07:002015-04-02T03:33:34.112-07:00What's in the box, April Fools editionNo fooling; more vegetables today.<br />
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In today's box: potatoes, mesclun, carrots, tiny beets, apples, sourdough bread, and triticale berries (similar to wheat berries, but from a different grain that's a cross between wheat and rye, according to the farm newsletter).Holly Yancohttp://www.blogger.com/profile/06529195713690191155noreply@blogger.com0tag:blogger.com,1999:blog-4010377887328736002.post-70486358084729191422015-03-31T03:18:00.000-07:002015-03-31T03:18:45.601-07:00Using the butternut squash: Wheat berry salad with butternut squash, pecans, cranberries, and fetaI have some soft white winter wheat berries in the pantry, so I thought I'd try a variation on <a href="http://veggiesbythebushel.blogspot.com/2015/03/using-butternut-squash-butternut-squash_24.html" target="_blank">the couscous and butternut squash salad from last week</a>, including some pecans and dried cranberries as well.<br />
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I first roasted the squash with some onion slices in a 400 degree oven for an hour. It ends up a bit mushy, so cook yours less if you'd prefer your cubes to be a bit firmer.<br />
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During this time, I also cooked the wheat berries. I first went through the wheat berries to pull out any stems, then rinsed them. I cooked 1.5 cups of wheat berries in 4.5 cups of water (1:3 ratio of wheat berries to water or other cooking liquid for the soft white winter wheat; I wanted to use some butternut squash stock instead of water, but it was cooking at the same time as the wheat berries and I didn't want to wait longer to have dinner ready). Once the wheat berries come to a boil, reduce them to a simmer and cook covered for 45 minutes. When they are done, drain off any excess liquid.</div>
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I mixed the pecans, dried cranberries, wheat berries, cooked squash, and some cubed feta. When I tasted it, it wasn't quite right. Husband suggested acid. I added two tablespoons of cider vinegar, which really improved the salad.<br />
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I served it warm with dinner, then ate it cold with lunches. It worked well both ways.<br />
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Husband says he prefers <a href="http://veggiesbythebushel.blogspot.com/2015/03/using-butternut-squash-butternut-squash_24.html" target="_blank">the couscous version</a>.</div>
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For those of you counting, I'm now down to 6 butternut squash in the pantry. I roasted two butternut squash while making this salad. I used one for the salad, and I made the other into butternut squash soup by blending the cooked squash with the stock that I made with the squash rinds.<br />
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I will be taking a break from cooking butternut squash for a few days now, as I eat the wheat berry salad and soup for lunches.</div>
Holly Yancohttp://www.blogger.com/profile/06529195713690191155noreply@blogger.com0tag:blogger.com,1999:blog-4010377887328736002.post-72614652719600272772015-03-30T03:00:00.000-07:002015-03-30T03:00:02.744-07:00Oven-baked shoestring friesHusband made over-baked shoestring fries the other night. He says that the key to the fries is cutting them thinly and evenly enough.<br />
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Toss them in a bowl with olive oil, salt, and spices; this time he added chipotle powder and garlic powder (husband points out that you should not use actual garlic, because it burns quickly).<br />
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Bake in a 400-425 degree oven for 30-45 minutes, tossing every 10 minutes or so.<br />
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They're done when they reach the level of browned crunchiness that you like. Husband points out that it's a balancing act between how crispy they get and how burned they can get, so you might want to check them every few minutes near the end.<br />
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Drain on paper towels. Salt before serving.Holly Yancohttp://www.blogger.com/profile/06529195713690191155noreply@blogger.com0tag:blogger.com,1999:blog-4010377887328736002.post-67969844293929182822015-03-29T03:00:00.000-07:002015-03-29T03:00:02.037-07:00Using the butternut squash: butternut squash and goat cheese dipI saw <a href="http://www.howsweeteats.com/2015/01/butternut-squash-goat-cheese-dip/" target="_blank">this recipe for butternut squash and goat cheese</a> dip a few weeks ago. Given my desire to use the butternut squash in the pantry, I decided to try it.<br />
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I roasted a small butternut squash.<br />
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Then mixed it with half of an 11 oz log of goat cheese. <a href="http://www.howsweeteats.com/2015/01/butternut-squash-goat-cheese-dip/" target="_blank">The recipe</a> called for the full log, but it seemed like a lot of cheese.<br />
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Instead of the pita recommended in <a href="http://www.howsweeteats.com/2015/01/butternut-squash-goat-cheese-dip/" target="_blank">the recipe</a>, I used thin crackers.<br />
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I liked it; husband was not a fan. I'm also learning that blending butternut squash with dairy products leads to food that has the same color as Cheese Whiz.<br />
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For those of you playing along at home: I now have 8 butternut squash left in the pantry.Holly Yancohttp://www.blogger.com/profile/06529195713690191155noreply@blogger.com1tag:blogger.com,1999:blog-4010377887328736002.post-77277575786280676382015-03-28T03:00:00.000-07:002015-03-28T03:00:05.896-07:00Salad bar: the best cole slaw ever, kitchen-sink salad, and arugula with watermelon radish and burrata<div class="separator" style="clear: both; text-align: left;">
I call this first salad "the best cole slaw ever." I cut a peeled kohlrabi into matchsticks, a watermelon radish into thin wedges, some red cabbage into thin slices, and an apple (skin still on) into small slices. The dressing was made from 3/4 cup of mayo, 1/4 cup of vinegar, and 2 Tbsp of sugar, whisked together. I seasoned the slaw with celery seeds, salt and pepper.</div>
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We had it with scallops and fish, and it was excellent. I had some leftover, to which I added some walnuts to have for lunch the next day. I think this slaw was the best ever because of the variety of flavors from the fresh ingredients (all from the farm boxes), instead of being mostly cabbage.<br />
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I call this second salad "the kitchen-sink salad" because I put in everything but. It had mixed greens, watermelon radishes, hearts of palm (to use a can that's been sitting in my pantry for a while), marinated mushrooms (to use some leftovers from the fridge), pepitas, and some tomato. I dressed it simply with olive oil, salt and pepper.<br />
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Finally, a salad with baby arugula, thin wedges of watermelon radish, and some chopped burrata, dressed with olive oil and salt. I loved this salad; husband was okay with it but didn't love it as much as I did.</div>
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Perhaps I should have titled this post, "Using the watermelon radishes," as each of the salad had them. I still have many bags of watermelon radishes in the fridge to use.Holly Yancohttp://www.blogger.com/profile/06529195713690191155noreply@blogger.com0tag:blogger.com,1999:blog-4010377887328736002.post-32021664472067538822015-03-27T03:00:00.000-07:002015-03-27T03:00:03.493-07:00Walnut and lentil tacosI tried <a href="http://food52.com/blog/12130-vegan-lentil-walnut-tacos-for-game-day-and-every-day-after-that" target="_blank">this recipe for walnut and lentil tacos from Food52</a>, partly because it seemed like a good way to use some cabbage.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYMzpXb2g5hPSKUswAgNxGNeZbah9PYt9F9RwUstTFSnn6ZccC_Reh_tdfi7VPHx_U-GfhGX-cZ6LO46d5bO_-IpRm21iKNiAT4c0tiCBfzE52SL5FYNPWLhyphenhyphen4nMgpBpbLcmwHZbFPCWc/s1600/chopped-cabbage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYMzpXb2g5hPSKUswAgNxGNeZbah9PYt9F9RwUstTFSnn6ZccC_Reh_tdfi7VPHx_U-GfhGX-cZ6LO46d5bO_-IpRm21iKNiAT4c0tiCBfzE52SL5FYNPWLhyphenhyphen4nMgpBpbLcmwHZbFPCWc/s1600/chopped-cabbage.jpg" height="239" width="320" /></a></div>
I think I used too many lentils, as I measured dry, not cooked, which made the mixture a bit mealier than it probably would have been. I enjoyed the tacos, however; the husband a bit less so. He did like the cabbage slaw that topped them though. I'd make the slaw on its own.<br />
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We had leftovers, which I used to make taco salads for a couple of my lunches.<br />
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Holly Yancohttp://www.blogger.com/profile/06529195713690191155noreply@blogger.com0tag:blogger.com,1999:blog-4010377887328736002.post-63791714583183211952015-03-26T03:53:00.003-07:002015-03-26T03:53:24.516-07:00What's in the box, 3/25/15 editionDespite today's posting with a good recipe for soup made from purple top turnips, I was not all that happy to see more turnips in yesterday's box. I'm ready for spring and summer vegetables, not the same winter roots that have been coming for months. I'm also ready for the piles of snow to be finally gone, which is also needed before the spring and summer vegetables will be able to grow. Today's rain and warmer temperatures will hopefully help with some snow melt.<br />
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In addition to the purple top turnips, yesterday's box had popcorn (I'm not even going to count how many ears of popcorn I now have in the pantry), apples, potatoes, daikon radish, honey, a seeded wheat bread, pea tendrils, and a small bag of arugula (which has already been eaten and was excellent).Holly Yancohttp://www.blogger.com/profile/06529195713690191155noreply@blogger.com0tag:blogger.com,1999:blog-4010377887328736002.post-30811689772841115312015-03-26T03:00:00.000-07:002015-03-26T03:00:00.879-07:00Turnip soup with hazelnuts from Chef Ana Sortun<span style="background-color: white; color: #4c4c4c; font-family: Arial, Helvetica, sans-serif; font-size: 13.63636302948px;">A few months ago, the <a href="http://www.sienafarms.com/" target="_blank">Siena Farms</a> newsletter included a recipe for turnip soup with hazelnuts from Ana Sortun (Farmer Chris' wife and the chef at <a href="http://www.oleanarestaurant.com/" target="_blank">Oleana</a>). Now that I've tried it, I have two ways that husband and I don't mind eating purple top turnips. (The other is <a href="http://veggiesbythebushel.blogspot.com/2014/05/turnip-cakes.html" target="_blank">turnip cakes</a>.) Even better, this recipe uses three pounds of purple top turnips, which uses any backlog rather quickly.</span><br />
<span style="background-color: white; color: #4c4c4c; font-family: Arial, Helvetica, sans-serif; font-size: 13.63636302948px;"><br /></span>
<span style="color: #4c4c4c; font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; font-size: 13.63636302948px;">The recipe says that it serves four, but those would be huge portions. I suppose if you weren't having anything else, it would be four servings, but you can get six or more portions as a meal starter or as an accompaniment to salad or a sandwich.</span></span><br />
<span style="color: #4c4c4c; font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; font-size: 13.63636302948px;"><br /></span></span>
<span style="color: #4c4c4c; font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; font-size: 13.63636302948px;">The recipe is quoted directly from the newsletter, except where I note differences.</span></span><br />
<div style="background-color: white; color: #4c4c4c; font-family: Arial, Helvetica, sans-serif; font-size: 13.63636302948px;">
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Turnip soup with hazelnuts<br />
Chef Ana Sortun<br />
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Ingredients:<br />
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<span style="background-color: white; color: #4c4c4c; font-family: Arial, Helvetica, sans-serif; font-size: 13.63636302948px;">6 tablespoons unsalted butter (note: I think this amount could be halved, if you want it less rich)<br />2 medium onions, thinly sliced<br />3 pounds turnips, peeled and thinly sliced<br />1 large parsnip, peeled and thinly sliced<br />1/2 cup hazelnuts, lightly roasted and skinned (note: the skins just leave speckles in your soup after blending)<br />6 cups veggie broth (note: the recipe had originally called for chicken stock)<br />1/4 teaspoon freshly grated nutmeg (note: I use more; I like nutmeg)<br />salt</span><br />
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<span style="background-color: white; color: #4c4c4c; font-family: Arial, Helvetica, sans-serif; font-size: 13.63636302948px;">In a large heavy stockpot or casserole, melt the butter until it foams. When the foam subsides, add the onions and cook over moderate heat until softened but not browned, about 5 minutes.</span><br />
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<span style="font-size: 13.63636302948px;">Add the turnips, parsnips and hazelnuts and stir to coat with the butter. Add 2 teaspoons of salt, cover and cook over low heat, stirring occasionally, until tender, about 20 minutes.</span><br />
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(My note: After cooking for 20 minutes, the vegetables will have thrown some liquid.)<br />
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<span style="font-size: 13.63636302948px;">Stir in the vegetable stock and bring to a simmer. Cover partially and cook over moderate heat until the vegetables are very tender, about 10 minutes.</span><br />
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<span style="color: #4c4c4c; font-family: Arial, Helvetica, sans-serif; font-size: 13.63636302948px;">Working in batches, puree the soup in a blender until perfectly smooth. Return the soup to the pot and season with salt and the nutmeg. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMLNrOYNJG3A7qZAZJ5FUopSDsbIXtjII3fCcPQdo9kOqdYIRp-FoewQ3WB77B9eYk1cFFVuhY50-dbTFg3qQ6k0qeJz2YbjFTYjSCH-Dh0gtQ6MIOiWBl1Y7B8kGYEqlkJ1YD6kDQ2Hc/s1600/parsnip-soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMLNrOYNJG3A7qZAZJ5FUopSDsbIXtjII3fCcPQdo9kOqdYIRp-FoewQ3WB77B9eYk1cFFVuhY50-dbTFg3qQ6k0qeJz2YbjFTYjSCH-Dh0gtQ6MIOiWBl1Y7B8kGYEqlkJ1YD6kDQ2Hc/s1600/parsnip-soup.jpg" height="320" width="240" /></a></div>
<span style="color: #4c4c4c; font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; font-size: 13.63636302948px;">My note: the recipe suggested garnishing with bacon or crispy kale. I didn't do either. </span></span>Holly Yancohttp://www.blogger.com/profile/06529195713690191155noreply@blogger.com0tag:blogger.com,1999:blog-4010377887328736002.post-88020462606461371982015-03-25T03:00:00.000-07:002015-03-25T03:00:01.016-07:00Using the butternut squash: Risotto<div class="separator" style="clear: both; text-align: left;">
I made <a href="http://food52.com/recipes/31448-butternut-squash-and-saffron-risotto" target="_blank">this Food52 recipe for butternut squash risotto with saffron</a> using honeynut squash, but it would be a fine way to use some butternut squash as well.</div>
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I cubed and cooked the squash. (Go to <a href="http://food52.com/recipes/31448-butternut-squash-and-saffron-risotto" target="_blank">the recipe</a> for the amounts of each ingredient.)<br />
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Then started to make the risotto. First I cooked the onion.<br />
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Then I added the rice...<br />
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Then the saffron broth...<br />
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...and the veggie stock, then the cooked squash.<br />
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It turned out very well.<br />
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I ate it as a main dish; husband had it as a side dish. Both of us enjoyed it.Holly Yancohttp://www.blogger.com/profile/06529195713690191155noreply@blogger.com3tag:blogger.com,1999:blog-4010377887328736002.post-83692242290692044982015-03-24T03:00:00.000-07:002015-03-24T03:00:11.340-07:00Using the butternut squash: Butternut squash with Israeli couscous and fetaI had a box of Israeli couscous, a gift from a friend (each year for Christmas, she gives me a bag of her favorite items from Trader Joe's). I decided to use it with some butternut squash.<br />
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I roasted a butternut squash with slices of sweet onion in a 400 degree oven for about 50 minutes.<br />
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The squash was very soft, but I wanted the onions to cook more.<br />
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As per the instructions on the box, I toasted the couscous for 5 minutes before adding liquid.<br />
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I used butternut squash stock to cook the couscous instead of water. Once cooked, I added the couscous to the roasted butternut squash and onions in a large bowl...<br />
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...then mixed them together.</div>
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I added some feta cubes too.<br />
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It was good warm (right after it was done), at room temperature (because husband's meat was not yet ready), and cold (as leftovers).<br />
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It could have used a bit more texture, as everything was soft, perhaps with the addition of some toasted almonds, hazelnuts, or pepitas. Dried cranberries would also go well with the mix, with or without the nuts.Holly Yancohttp://www.blogger.com/profile/06529195713690191155noreply@blogger.com0tag:blogger.com,1999:blog-4010377887328736002.post-66218048535475061352015-03-23T03:00:00.000-07:002015-03-23T03:00:01.236-07:00Using the butternut squash: Butternut squash pita pizzaIn the process of trying to use the butternut squash backlog, I had some leftover roasted butternut squash and mushrooms. I decided to make them into a pita pizza.<br />
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I started with a layer of the roasted butternut squash, which I lightly mashed on to the pita. Then I put on the roasted mushrooms (cutting the whole mushrooms into quarters) and dollops of ricotta. Finally, I covered the pizza with some shredded mozzarella.<br />
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I baked it in a 400 degree oven until the cheese was melted, which took about 12 minutes.<br />
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I really enjoyed the butternut squash as the sauce base for the pizza. However, I'm the only one in the family who thinks that. No one tried the pita pizza with me.Holly Yancohttp://www.blogger.com/profile/06529195713690191155noreply@blogger.com0tag:blogger.com,1999:blog-4010377887328736002.post-54297127519034729062015-03-22T03:00:00.000-07:002015-03-22T03:00:00.897-07:00Using the butternut squash: Butternut squash pasta sauceI bought some butternut squash cappellacci (large tortellini) from <a href="http://www.tuscanbrands.com/Market/Salem/" target="_blank">Tuscan Kitchen in Salem, NH</a>. (I probably should have tried to make my own with all of the butternut squash that I'm trying to use....)<br />
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I decided to make a butternut squash sauce for them. I roasted a butternut squash, then pureed some of the cooked cubes with butternut squash stock and a bit of light cream.<br />
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It tasted great, but ended up the color of cheese whiz, which was not very appealing.<br />
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I took a picture of the squash with the sauce. It's odd to me that the orange squash turned this color. I'm thinking it might be the cream, but I used very little.<br />
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If you don't mind the color, it's worth a try. I think it would work well with a non-filled pasta as well. You can make the sauce the consistency you'd like by blending in more or less stock and/or cream.Holly Yancohttp://www.blogger.com/profile/06529195713690191155noreply@blogger.com0tag:blogger.com,1999:blog-4010377887328736002.post-54098041727138573712015-03-21T07:36:00.002-07:002015-03-21T07:36:59.651-07:00Salad bar: Micro greens, citrus salad<div class="separator" style="clear: both; text-align: left;">
Over the past month or so, we've been getting bags of micro greens in the weekly boxes. I've used them to make a salad with pepitas and blueberries...</div>
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...and a salad with tomatoes and blue cheese.<br />
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I made a salad with some roasted sweet potatoes and beets with walnuts over some of the greens. I had never tried sweet potatoes in a salad before; I would do it again (if I hadn't just finished off all of the sweet potatoes in my pantry for <a href="http://veggiesbythebushel.blogspot.com/2015/03/sweet-potato-and-goat-cheese-gratin.html" target="_blank">the sweet potato gratin</a>).<br />
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I based this salad on <a href="http://www.foodandwine.com/recipes/citrus-salad-with-candied-ginger" target="_blank">this recipe for citrus salad with candied ginger</a>, but didn't use the candied ginger, as husband is not a fan. I used more citrus zest than the recipe had called for to add more flavor, given the skipped ginger. I used a pumelo, blood oranges, a sumo orange, and some clementines.<br />
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Peeling the pumelo was a real project. Make sure to leave plenty of time to do it.<br />
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Here's the completed salad. For the almonds in the recipe, I used some rosemary marcona almonds from Trader Joe's that I had in my pantry.<br />
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Finally, here's what the <a href="http://veggiesbythebushel.blogspot.com/2014/12/pasta-bar-beet-gnocchi-still-more-kale.html" target="_blank">beet gnocchi from the Balaboosta cookbook</a> look like if you use golden beets instead of red ones:<br />
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Holly Yancohttp://www.blogger.com/profile/06529195713690191155noreply@blogger.com0tag:blogger.com,1999:blog-4010377887328736002.post-36130293948430145152015-03-20T03:00:00.000-07:002015-03-20T03:00:03.954-07:00Sweet potato and goat cheese gratinWith many sweet potatoes to use, the other night I entered the words "sweet potato goat cheese" into Google search. The first few links were for mashed sweet potatoes with goat cheese and for a quiche with sweet potatoes and goat cheese. The link that caught my eye was <a href="http://www.foodandwine.com/recipes/sweet-potato-and-goat-cheese-gratin" target="_blank">this recipe for a sweet potato and goat cheese gratin from Food and Wine.</a> Click the link to get <a href="http://www.foodandwine.com/recipes/sweet-potato-and-goat-cheese-gratin" target="_blank">the recipe</a>. I'll wait.<br />
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It called for 3 pounds of sweet potatoes, which I had, almost exactly.<br />
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My sweet potatoes got a bit shriveled in the pantry. I must not be storing them properly. The pantry is cool; potatoes do well in there, but the sweet potatoes shrivel.<br />
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<a href="http://www.foodandwine.com/recipes/sweet-potato-and-goat-cheese-gratin" target="_blank">The recipe</a> claims 30 minutes of prep time, which is likely correct if you're using a few large sweet potatoes. But with all of these small ones, it took me closer to an hour to prep the dish, which was not great, given that it then needed to cook for two hours. Plan this dish for a time when you can start early, so you don't end up eating after 9:30 at night on a weeknight like we did.<br />
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First, I peeled all of the potatoes (with a paring knife, given the shriveling) and put them in a bowl of water.<br />
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Then I prepped the sauce. I used 10.5 oz of goat cheese instead of the 8 oz called for in <a href="http://www.foodandwine.com/recipes/sweet-potato-and-goat-cheese-gratin" target="_blank">the recipe</a>. I also used light cream instead of heavy cream, because it's what I had in the fridge.<br />
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Once the milk, cream, garlic and honey starts to simmer, take it off and add in the goat cheese, salt and pepper.<br />
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Whisk until smooth.<br />
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Drain the sweet potatoes.<br />
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Start slicing them....<br />
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...and layer them in the baking dish.<br />
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Add sauce between the layers.<br />
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Here's the gratin ready to bake.<br />
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And here it is after two hours of baking.<br />
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Husband thinks it needed more goat cheese and less honey. Overall, it was good, but not a dish that I'd make very often, if only because of the length of time needed to make it.Holly Yancohttp://www.blogger.com/profile/06529195713690191155noreply@blogger.com0tag:blogger.com,1999:blog-4010377887328736002.post-47979254778516250632015-03-19T12:57:00.000-07:002015-03-19T12:57:19.492-07:00What's in the box, 3/18/15 and 3/4/15 editionsI think this post might better be titled, "Where have I been? 3/18/15 edition," but I'll stick to the usual post name.<br />
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Here's what was in yesterday's box, the first of the spring share (and the first of the 2015-16 full year share as well). We've now gone through an entire year's share together. I hope you're keeping up with the veggies better than I have been lately.<br />
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In this firsts box of the spring: two bags of greens, watermelon radishes, apples, half a pound of coffee beans, a loaf of bread, hakurei turnips, carrots, and potatoes. I'm planning to use some of the coffee beans to try <a href="http://www.splendidtable.org/recipes/carrots-slow-baked-on-coffee-beans" target="_blank">this recipe from the Splendid Table for slow roasting carrots on a bed of coffee beans</a>.<br />
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One of the carrots in yesterday's box looked like it was giving a piggyback ride to a smaller carrot.<br />
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Awww.....<br />
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Two weeks ago, in the last box of the winter share (and last of the 2014-15 full year share), there were purple top turnips, potatoes, carrots, apples, greens, very tiny beets, and two butternut squash (which brought my total up to 13 butternut squash in the pantry).<br />
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So, where have I been these past couple of weeks?<br />
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Portland, Oregon, where I had a great view from my hotel room...<br />
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...including some beautiful sunrises.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCyjJEXMsGuxwS92gk_7dMzuY5EK3uqYVzEgGvtkAtDc0cRARCfXnI8NSauNAGwEkBzvwwCztcI6JWzihB3PFVegFQlA9aaS8cRSKBvboskawB07E0XneiMsBLQyEPHRgdcgFvWkMdsQI/s1600/portland-sunrise2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCyjJEXMsGuxwS92gk_7dMzuY5EK3uqYVzEgGvtkAtDc0cRARCfXnI8NSauNAGwEkBzvwwCztcI6JWzihB3PFVegFQlA9aaS8cRSKBvboskawB07E0XneiMsBLQyEPHRgdcgFvWkMdsQI/s1600/portland-sunrise2.jpg" height="240" width="320" /></a></div>
I celebrated my birthday while in Portland. Husband sent flowers...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSIgAvqm16XEMRqy36r2WLIA8an2CO0Y5iLBmtBqNDbpeaRfipIJxbXDeoCOloGigRoRlW4OTDvOWUmvUsAgBdUYHECrc0bF934tsVYiG0moCit0AvSWI9GnjWx009fV21VNDr76n9hJs/s1600/flowers-in-portland.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSIgAvqm16XEMRqy36r2WLIA8an2CO0Y5iLBmtBqNDbpeaRfipIJxbXDeoCOloGigRoRlW4OTDvOWUmvUsAgBdUYHECrc0bF934tsVYiG0moCit0AvSWI9GnjWx009fV21VNDr76n9hJs/s1600/flowers-in-portland.jpg" height="320" width="240" /></a></div>
...and friends made sure that I had cake for my birthday.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_BxT0tvxGl3mfj2JglnwKVrM_F_M54gkmQ4vYreq3XMQYg2RCJ2-zMB1BRVPhP1jPO6uYkNAu3i6T2ehp4ytPR2mrKJMu7Ww1VXelPl-J5i55u_mHaiWmwTvAgD7pe-A4viAp6C7W2WQ/s1600/birthday-cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_BxT0tvxGl3mfj2JglnwKVrM_F_M54gkmQ4vYreq3XMQYg2RCJ2-zMB1BRVPhP1jPO6uYkNAu3i6T2ehp4ytPR2mrKJMu7Ww1VXelPl-J5i55u_mHaiWmwTvAgD7pe-A4viAp6C7W2WQ/s1600/birthday-cake.jpg" height="320" width="240" /></a></div>
While in Portland, I had dinner at <a href="http://www.naturalselectionpdx.com/" target="_blank">Natural Selection</a>, an excellent vegetarian restaurant.<br />
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We also had dinner at <a href="http://departureportland.com/" target="_blank">Departure</a> (twice!) and lunch at <a href="http://www.veritablequandary.com/" target="_blank">Veritable Quandry</a>.<br />
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Then I flew home through Seattle, with some beautiful views during the short flight to the north.<br />
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I've also been in Charleston, SC over the past couple of weeks. I ate a shrimp taco and an oyster taco at <a href="http://167raw.com/" target="_blank">167 Raw</a> for lunch. We had dinner at <a href="http://eattheordinary.com/" target="_blank">The Ordinary</a>; no photos, but highly recommended if you like seafood. The razor clams with apple and cilantro are nothing short of amazing.<br />
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I tried limpets for the first time at the <a href="http://oldschoolhousepubandrestaurant.com/" target="_blank">Old School House Pub & Restaurant</a> in Hudson, MA (no plane flight needed).<br />
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I've also found myself sitting in a local Starbucks a few times, trying to finish a book chapter with my new favorite drink, the flat white. Here's a photo from February, when the snow piles were above your head when you sat in the chairs by the window.<br />
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I'm happy to report that while there earlier this week, there is not much of that snow left in the windows, although a fast moving squall with hail provided evidence that it's not quite spring yet.<br />
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It's been a busy couple of weeks. I'm back now. Time to start cooking all of those butternut squash!Holly Yancohttp://www.blogger.com/profile/06529195713690191155noreply@blogger.com0