What I Eat - Day Thirty-Eight
Hi Everyone! I'm back from vacation, and excited to spend more time in the kitchen learning new things, and sharing them with you! In the coming months, I want to learn more about sprouting (beans, lentils, grains, etc.) and fermentation. Keep on checking in, and we'll learn together.
Here's a picture of my latest CSA Basket from Field Good Farms, including:
-1 head of lettuce (which I exchanged for another zucchini)
-5 cucumbers of various sorts
-1 patty-pan squash
-0.75 quarts of beans
-1 pint of tomatoes
-1 head of fennel
-1 pint of potatoes
-1 sweet pepper
I have absolutely NO idea what to do with fennel, but I'm going to figure it out and post it next week!
Also, my family and I picked up local garlic....enough to last the winter.
Breakfast - Coconut Yogurt and (two) Ontario Nectarines
Lunch - Steamed Green Beans, Pickled Beets, and Fried Potatoes
For the potatoes, I combined ingredients from my CSA basket that had gone unused in a frying pan with a bit of oil, topped with hemp hearts:
-thinly sliced potatoes
-green onions, chopped
-garlic scapes, chopped
It was A LOT of work cleaning and chopping all those tiny veggies, but it was an extremely tasty dish.
Dinner - Leek and Lentil Soup
Thanks to my Mom for preparing this delicious meal (and sharing the recipe, in her words, below)!
-leeks, rinsed thoroughly, chopped finely
-carrots, scrubbed and diced or coined
-summer squash (zucchini, yellow zucchini, or crook-necked), chopped to bite-size
-italian parsley, chopped finely
-thyme, pull leaves off stems
-drippings from chicken roast (or vegetable broth)
1) Wash leeks, being sure no soil remains between layers. To do this, first halve the leeks vertically, and rinse between each layer. (I used young leeks, thinned from the garden). Chop very finely. Cover the leeks with 1-2 inches of water in a large soup pot. Bring to boil and simmer 30 minutes, covered. This makes a lovely stock without pureeing.
2. Rinse lentils and prepare as directed. I simmered the green lentils 45 minutes in a tightly covered pot, with a little more than 2:1, water to lentils.
3. Add chopped carrots to the leeks. Return to a boil, and then simmer, covered, 10 minutes.
4. Add the dripping or vegetable broth, and return to a boil. Then add onions, celery, squash, parsley, and thyme. Bring all to a boil, cover, and simmer until vegetables are desired softness.
5. When lentils are soft, drain if desired (I didn't), and add the lentils to the pot of vegetables. Stir. Season to taste. I added no seasonings except what was in the roast drippings. My guests wanted a low-salt meal, also (that's me!). The flavour of the soup was delicious and delicate, good with white wine, fresh fruit, cucumbers, crackers, and sunflower seed butter.
Dessert - Ontario Plums
9/4/2013 10:15:15 am
Dielle! I have and AWESOME recipe for that fennel. Text me later and I'll give you the details.
9/4/2013 10:17:20 am
Also, I love the photo of your CSA basket each week!
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What I Eat
I want to give you an idea of how to eat healthfully on a restricted diet, without a lot of work, by showing you how I eat! I eat strictly gluten-free. You'll find A LOT of veggies in this blog! I eat both fish and meat a few times a week (local and/or humane, whenever possible), and dairy when I'm visiting family and friends, or eating out. I hope you find this blog inspiring and interesting!