Wednesday, June 10, 2009

Farmer's Bounty

What a difference a day makes...yesterday our fridge was almost bare, and today its shelves are overflowing with produce. Our first CSA share pickup was yesterday afternoon, and we couldn't be happier. Some of the bounty included strawberries, lettuce, bok choy, baby tat soi, scallions, spinach, rhubarb, beets & greens, pea shoots, lovage, chives, kale, rainbow swiss chard, collard greens, & an edible marigold plant.
Last year--the worst yield for the farm in 10 years--I chronicled each week's pickup in detail. This year would probably be more impressive! The new greenhouse has given some crops a headstart, with some produce so long I had to cut it in half to fit it into the refrigerator!

First order of business was to eat some of the strawberries! I still had that box of Bisquick sitting around...

Strawberry Shortcake Quickie

2 1/3 cups HeartSmart Bisquick mix
3 T. melted Earth Balance (margarine)
3 T. sugar
1/2 cup plain almond milk
1 pint strawberries, washed & halved + 1 T. sugar
Vanilla soy ice cream
coconut cream (optional--I just scoop a glob of the thick cream from the top of a can of coconut milk, but you can also whip the thick part like whipped cream)

Preheat oven to 400F. Mix first 4 ingredients in a medium bowl.
Scoop 6 globs of dough onto a baking sheet. Bake 12-14 minutes.
While biscuits are baking, prepare strawberries, mixing with 1 T. sugar.
When biscuits are done, cool for a few minutes. Cut in half and place one half in a bowl or plate. Add a small scoop of ice cream, then a large spoonful of strawberries, then more biscuit. Then a little more ice cream & strawberries. Top with coconut cream (optional).

There is a considerable
percentage of space
dedicated to berries at
the farm. It really is a
wonderful treat!







Not so welcome was the
snapping turtle, clawing
up the black plastic around
the tomato plants. The farmer had a chat with her, but she seemed more interested in perusing the rows looking for puddles of rainwater to sip.

If you get excited about
lettuce, check out this
huge head of buttercrunch
bib lettuce, a new variety
to the farm this year. Delish!

On to today's bento...

Ryan's lunch: grape gel cup on the side; blanched mixed greens of spinach, beet greens & tat soi dressed w/ a little soy sauce; strawberries; pita bread stuffed w/ collard & chive hummus and garnished w/ purple chive blossoms; sourdough pretzel nuggets.

One of my new favourite accompaniments to hummus is Mary's Gone Crackers. They remind me of raw crackers I make in the dehydrator, except they're baked so they're crispy. But they are vegan, gluten-free, organic, and made in a dedicated nut-free, gluten-free facility.

Dada was parent helper again in AJ's room. This is the last week of preschool. AJ brought watermelon slices & animal crackers to share for snacktime. I can't believe he's almost done with preschool forever! He's been there since he was 2 1/2 years old...

Here is AJ doing the
calendar & weather
chart, one of his
favourite jobs. I'm
glad it was his turn
on the next to last
day of school!


And here is AJ on the
bikes inside (it was a
rainy day). He's really
getting too big for them.
But I remember when
he first rode them and
could only push himself
along with his feet.

3 comments:

Lunch Buckets said...

Whipped coconut cream? I am so totally trying that!

BentoForKidlet said...

Ooo yum! I remember being very jealous of your farm hauls last year :D Looks so good!

veganf said...

I'm gonna try to focus this farm season on posting recipes I like to make with the produce...should be good!