We like overalls!
Oct 15th, 2009 by ECM
Farm Share, Week 29
Oct 14th, 2009 by ECM
Red onion
Butternut Squash
Pie Pumpkin
Bok choi
Kale (oh joy!)
Carrots
Red leaf lettuce
Apples – these are an apple pear cross called Golden Russets
Pears
Since I didn’t worry about using up our weird veggies last week, I have even more to use up this week! We’ll be doing a lot of hearty winter stews and Bethany’s butternut squash soup. And I think I’m going to try runzas with the bok choi.
Elizabeth is 5 months old!
Oct 13th, 2009 by ECM
“sitting up”–for just a couple seconds at a time!
The Blessings of Friendship
Oct 12th, 2009 by ECM
Since the pictures from yesterday need a bit of context…
We’ve had reunions several times with either Dan and Lisa or David and Anna, but never all six of us with our families at once! It was Hillsdale homecoming this weekend, and we decided to have a reunion of our own! With 9 kids, it had to be low key–the only outing was a trip to the Chicago Children’s Museum Saturday morning. The kids got along really well, though Tommy did have a hard time sharing his toys at times. He so rarely gets to play with friends besides our neighbor that he kindof shut down by the end of the weekend, but he’s been talking about his friends nonstop today!
Yay for good times with dear friends!
15 Friends, One House, Two and a Half Days
Oct 11th, 2009 by ECM
Eggplant Curry
Oct 9th, 2009 by ECM
So I tried it last night, after much internal struggle. Because why use your eggplant for anything else if you can make eggplant parmesan? I’m glad I did, though:
1 onion, chopped
1 eggplant, cut into 1/2″ cubes
2 pints cherry tomatoes, halved
1 Tbsp. curry powder (adjust to your family’s taste)
2 cups water (I might have used less–I totally eyeballed it)
1 Tbsp basil
1 can chickpeas
In a large saucepan, brown onion until tender. Add eggplant, tomatoes, and curry powder and cook until fragrant, about 5 minutes. Add 2 cups water and basil and bring to boil. Reduce heat and simmer, partially covered for 15 minutes or until eggplant is tender. Add chickpeas and heat through. Serve over rice.
Would I make this again? Well, I still like eggplant parmesan better, but this is a pretty yummy GF, DF meal…and I have enough friends with gluten and dairy allergies that I’ll be saving this recipe!
Farm Share, Week 28
Oct 8th, 2009 by ECM
Apples
Delicata squash
onions
Sweet potatoes
potatoes
Green bell peppers
Italian Roasting peppers
Eggplant
a little pumpkin
and more mystery (probably Collard) greens
I’m looking at a curried eggplant recipe for tonight. But I love eggplant parmesan, so maybe I won’t bother. Thoughts?
Tommy Does Pilates
Oct 6th, 2009 by ECM
Tommy has watched me do pilates a few times and tried to do it himself with Eddie the other day.
Lizzie just laughed at them!
Pork "Fajitas"
Oct 5th, 2009 by ECM
I have no idea what spices are supposed to go in fajitas, but this is what I’m calling my crockpot invention:
Put in crockpot in this order:
1 pork loin or shoulder roast
1 onion, sliced
1-2 red bell peppers, sliced
1 cup salsa (I used the homemade stuff based on Bethany’s recipe)
1/4 cup water if your salsa is thick
Cook on low 6 hours or until pork is tender. Shred meat with a fork and serve meat and veggies on tortillas with optional cheese. Call them fajitas and watch your toddler eat three.
Farm Share, Week 27
Oct 3rd, 2009 by ECM
Heavy this week…just wish we liked it all! Celery, huge green peppers, mystery green (see below) that I think is collard greens, spinach, radishes, cabbage, beets, a spaghetti squash, and apples. With the kids sick and potty training in full swing, it’s been hard to think of a menu. I spend the days wishing I could just order Jimmy John’s for lunch and dinner and have it delivered to my door so that I don’t have to think about food at all. We’re having eggrolls throughout the weekend with the cabbage and radishes (we had round one with half of the mystery greens tonight, but I put in enough ham to mask the collard taste), I’ll make a beet cake one of these days, and I might just cook up the spaghetti squash with some baked chicken or something. I so rarely buy celery that I’m afraid it’s going to go bad because I just don’t remember to use it! And we have lettuce leftover from last week, so we’ll add the spinach and have a nice salad one of these nights. I.need.to.menu.plan.better. It’s okay, because if we have any extras next weekend, the Simpsons and Talcotts will help us eat everything up!
Mystery greens suspected to be collards: (yuck)
