Right Kermie?
(something like that.)
Random fact: my kids never took any interest in Sesame Street. I WAS TOTALLY LOOKING FORWARD RELIVING MY CHILDHOOD, GIRLS! That was part of the reason I had kids in the first place.
Anyways.
Peaches! More peaches! Peaches are turning out to be one of my new favorite smoothie additions.
They are just so… peachy?
Layered with frozen banana slices and some spinach, they make a great smoothie trio.
My other new favorite smoothie additive –
Once upon a time I always ate processed, snacky type foods like Kashi crackers, pretzels or frozen, baked french fries as my “side” at lunch. While those are certainly better than some foods and are of course OK once in a while – one of the best habits I ever created for myself was learning to automatically put vegetables on my plate instead.
A pile of steamed veggies, vegetable sticks, a side salad – I don’t even miss crackers or pretzels anymore and don’t feel like I’m depriving myself either.
I’ve been waiting and waiting for eggplant to show up in the CSA share this summer so I could make Ratatouille.
Finally, the good word arrived in my inbox yesterday.
(more peaches. did ya catch that?)
Well what do you know – this week I’ll be picking up just about everything I need to make Ratatouille!
From inbox to counter top:
I think Peach and Corn Ratatouille is on the menu tomorrow.
I followed my own Ratatouille directions from last year’s premiere stewed veggie attempt – and good news! I didn’t steer me wrong.
Sarah’s comment the other day about having five pounds of cucumbers made me realize that I too have plenty of cucumbers right now.
So what the heck can you do with a lot of cucumbers? Am I crazy or do people make cucumber soup? Cold cucumber soup? Haven’t I heard of that before? Doesn’t that sound right?
Yeah, that sounds right.
If you are a gazpacho lover, then cucumber soup will be right up your alley. Even if you aren’t a gazpacho fan (cause Zak’s not and he loved this) it could still be worth a try.
We’ve gotten a slew of peaches from the CSA share in recent weeks – more peaches than we can eat.
Or really, more peaches than I am currently in the mood to eat.
Don’t get me wrong – summer peaches are fabulous. But frankly, I am peached out. I’ve thrown enough Peach Pits into our compost pile this month to change my zip code to 90210.
(it’s possible I had a poster of Luke Perry hanging on my bedroom wall from approximately 1992 until 1994…)
Peas. Coffee. Popsicles. Pajamas. What the heck time is it anyway?
Why it’s time for breakfast, of course.
What? You don’t eat peas and watermelon for breakfast? Well then you haven’t lived!
Actually, it’s time to tell you that this popsicle mold has paid for itself.
This is especially true because our neighbor gave it to us and I didn’t pay a dime for it.
And this is especially good because the handles break off pretty easily.
And if I’d have paid for it, that would be especially annoying.
See?
While slicing up that there cantaloupe I got to thinking about Natalia Rose’s line from the The Raw Food Detox Diet about fruit:
Eat it alone or leave it alone.
Food combining rules say you should eat only eat fruit on empty stomach because when mixed with other foods, it can lead to fermentation, stomach pains and gas. As I understand it, it has to do with the enzymes that are released to digest fruit vs. what’s released to digest other foods.
Whenever I get carrots like this:
I feel really cool.
Like – That’s right! My carrots are so crunchy granola they still have their crazy green tentacles attached, yo!
These greens are like mace for hippies. They protect me as I walk back to my car from CSA pick up. They totally say “Don’t mess with my home girl or I’ll latch on to your face and suck the soul straight from your celery stalkin’ body.”
Wow. But hey, you can’t say I didn’t warn you. My carrots love me. That’s the real reason I support local farms you know.
Got a lot of zucchini right now?
Did you know you can use zucchini in place of pasta in lasagna?
It’s true. I proved it tonight.
To start, you’ll need two large zucchinis – slice length wise into 1/4 inch strips. (Think thin!) Place into a colander and salt each slice to start removing some of their water.
Preheat oven to 350 and set your zucchini aside for about 20 minutes to sweat it out over the sink.
Meanwhile, get to work on your sauce and cheese layers.
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.
More Mama’s Weeds
