In this week’s bag:
- portobello mushrooms!
- dirty parsnips
- dirty carrots
- golden delicious apples
- hydroponic lettuce
- fresh spinach fettuccine*
*Unfortunately this pasta is not vegan and I’m going to pass it along to someone who is non-vegan… my mom!
To say that I have been busy this past week would be an understatement; I’ve been swamped. Between work, my second job, personal issues with a previous landlord, a barfing cat and dirty dishes- I feel like I’ve done nothing but run in circles. And because of this, we’ve both been absent in the kitchen. My body is craving a good, home-cooked, green meal to perk up my spirits and these mushrooms are calling my name! I’ll most likely brush on a little coconut oil, grill ’em up on the George Foreman, and enjoy over a salad.
Speaking of salad, our greens are big enough to eat! I harvested enough yesterday for lunch- fresh is always the best! Both the kale and broccoli are growing in size, and the nastoriums have sprouted and are about two inches tall. I can’t wait to add those to summer salads and baked goods.
The carrots will be cooked as my all time favorite carrot soup topped of course with a tahini sauce and crunchy chickpeas. The best thing about these dirty carrots? They last a long time in the fridge, meaning I can wait until things calm down before having to worry about using them up.
As things calm down I’ll also have more time to spend on here, sharing some stories and life happenings. I realize all I talk about these days is regarding food and hiking, but I can’t help it; they are the two things that keep me sane. Heres to happy weekend spent with our moms and mom-like people in our lives; be sure to give plenty kisses all around!