Did you know there are lots of ways to cook beets?
Well, of course you did!
Did you know you can wrap them foil and roast them at 400 degrees for about an hour?
Daniel knows! And I’m so glad he told me. It’s super easy.
I scrubbed up a few and then shaved off their hairy, scary bits before wrapping them in foil.
Into the oven – one, two three –
when you can stick a fork in them, they’re done you see.
I’ve got Swiss chard coming at me from all directions – it’s like Swiss chard is trying to take me down or something.
Well forget it, Swiss chard. I’ll wipe the floor with you! Or I’ll dry your leaves and make a broom to sweep the floor with you at the very least.
Anyway, I’ve figured out a couple more sneaky things about Swiss chard.
Swiss Chard Secret #3: Fresh is best.
Obvious? Maybe. But really, the chard that’s ripped from the ground mere moments before it’s sliced and prepped is proving to be the least bitter.
Welcome to CSA Jeopardy! The answer-and-question game where you choose a prize value from one category and Alex Trebek gives you an answer. You know, the one where your response has to come in the form of a question?
Yeah, you know it. And you’re totally gonna play.
Or should I say “What is, You’re Totally Gonna Play?”
Today we’re playing the CSA version because that’s where some of the ingredients in this recipe for Asian Coleslaw came from. And because CSA seems to be my favorite overused acronym lately.
Enough with the chit chat, let’s get started.
Swiss chard is your friend.
Hi, friend!
(That’s not the secret.)
Actually, Swiss chard has TWO secrets to tell you. One for now, one for later.
Psst!
Swiss chard is super easy to grow.
No, really. You throw the seeds in the ground, water them if you think of it, spit on them even! Walk away and BAM! Swiss chard.
Remember that secret for next spring. I’ll probably remind you, so don’t worry.
The other secret – the one you can use right now – is that Swiss chard is just like kale in salad.
This is purslane.
Most people would call purslane a weed. Fewer people know that you can eat it. The internet tells me that purslane is really good for you, so it must be true.
I was 14 when I was hired by my grandfather as a professional weed puller and lawn mower. “Professional”, because I was paid $2.50 an hour for my mad weed pullin’ skillz.
(I just realized those two items are in my current job description, except now I make $0.00 an hour. Does that mean I’m back to amateur status?)
I’ve decided that CSA‘s are like vegetable boot camp.
Except instead of screaming “Drop and give me 20!!” they throw vegetables at you and scream “Figure out what to do with this!!”
ok, OK, I’m figuring, I’M FIGURING!
(everything I know about boot camp I learned from Full Metal Jacket, FYI)
Beets are yet another vegetable I use to just throw in the juicer because I didn’t know what else to do with them. Fortunately, I am now in the know.
Last week marked the start of our summer CSA distribution. Among the loot in our weekly vegetable pick up was two heads of bok choy.
Until last year, bok choy was one of those vegetables that I didn’t have the first clue what to do with. Thank goodness for the Breville, that’s all I can say. Bok Choy Lemonade anyone? No? Just me?
It was right about the time that I started to love this member of the cabbage family that I heard about an 88 year old woman who nearly died from eating too much bok choy.
Until recently, Brussels sprouts were not something I was eager to eat. Truthfully there aren’t many vegetables I’m afraid of, but when it came to The Sprouts? I simply saw no reason to even put them in the shopping cart. Why bother if I’m only going to have to bribe or threaten myself in order to choke them down later.
But then I figured out how to cook these guys and oops! I accidentally fell for them. It was love at first bite.
Once upon a time, (in March) a couple of little gals traveled two and a half hours north to hit up the city of Toronto for a long weekend.
One of the many kid-friendly tourist stops we made on our trip was the Royal Ontario Museum – a totally cool place where the kids made amazing discoveries in the gift shop and I made amazing discoveries in the cafeteria.
You see, it was in the cafeteria of the Royal Ontario Museum that I stole the most fantastic idea ever:
Cucumber Water.
Don’t be fooled. Gazpacho is not cold, raw soup. That’s a lie. Gazpacho is a vegetable slurpee.
‘Round these parts, tomatoes are in abundance right now. If you too have been looking at the slew of tomatoes on your counter thinking “what the FREAK am I going to do with all of those?!” every time you walk by them – then a tomato garlic cucumber pepper smoothie is for you.
I mean, gazpacho. Gazpacho is for you.
More Mama’s Weeds
