Hi everyone, Jess here to bring you the 5th CSA Pickup of the Winter season!
- Grains (Wheat Berries and Pastry Flour from Four Star Farms, Western, MA)
- Wheat Berry Burgers
- Buddha Bowl with slow cooked wheat berries, Bok Choy Salad, Radishes, Sprouts and Roasted Herd Nerd Spice Sweet Potatoes
- Wheat Berries slow cooked and eaten for breakfast with cereal cream, honey and cinnamon
- Pastry Flour is still in the pantry this week. Thinking apple and squash muffins when time permits
- Bok Choy
- Bean Sprouts (Nature’s Wonder Western, MA)
- Baby Red Potatoes
- Stored in the potato bin
- Sweet Potatoes
- Roasted with Herd Nerd SPICE, in Buddha Bowls
- Springdell Meats (I received Ground Beef and Beef London Broil)
- Taco Tuesday!
- Pan drippings made the gravy for the next day’s Egg Foo Yummy
- Beef London Broil is in the chest freezer, will be enjoyed soon.
- Tomatoes (from Backyard Farms, Maine)
- Taco Toppings
- Sliced on Wheat Berry Burgers
- Pea Shoots from Johnny Putt Farm
- The kids ate these in the car, they didn’t even make it home.
- In the onion bin, will be used soon
- Buddha Bowls
- Simple Salad
- Baby Spinach
- Quick Sauté With Garlic
- Simple Salad
- Sautéed with Spinach
- Milk and Cream from Tully Farms Dairy
- Egg Foo Yummy, in the Omelette and Gravy
This week was a short and sweet one cooking-wise in the Anderson household. My other half was away at a work conference, so we kept the dinners pretty simple.
On Monday, I had a dinner event myself, so the boys opted for mock chicken fingers with a side of bean sprouts, spinach and pumpkin noodles from the Asian market. As you can see, very little effort involved on my part.
Taco Tuesday was a hit! I had no idea the kids would be so into raw shredded bok choy as their greens, but so be it! A jar of summer salsa verde (from the Springdell Canning Swap) really made these tacos. I’m still keeping the tortilla press on my wish list, as homemade tortillas are super yummy.
Speaking of yummy, on Wednesday Nan and I enjoyed Egg Foo Yummy (an omelette with mushroom, onion and bean sprouts). A light beef gravy (made from last night’s pan drippings) was drizzled on the top. This one satisfies any Egg Foo Young cravings while staying on the healthy side. The sprouts really make it!
On Thursday, I had a Buddha Bowl inspired by The Buddhist Chef. My bowl consisted of roasted sweet potato wedges (sprinkled with Herd Nerd SPICE), slow cooked wheat berries, sliced radish, Bok Choy Salad and sprouts. Filling, delicious and a relatively guilt-free sauce.
The sauce is equal parts peanut butter, maple syrup, soy sauce and balsamic vinegar. Thursday’s dinner was provided by Westford’s own Feasttivities Catering and their “Cooking for a Cause” event. This month’s event was to benefit Habitat for Humanity of Greater Lowell. Thursday was a delicious feel-good day!
The Wheat Berry Burgers were delish! Well, at least I liked them… The kids were afraid of them because of the “red things” (pickled peppers from the CSA in place of the Peppadew Peppers). My kids don’t know what they’re missing. The pickled peppers really made it!
That’s about it on this end! I look forward to seeing you back here shortly for the 6th show of the Winter season (spoiler alert- Echo Farm Pudding is on the way!)