This Week from the Farm

I know I am the biggest geek when it comes to delivery boxes.  Twice a year I can't wait for the big box of Bible Studies.  Once a month I eagerly await the box from Amazon with...wait for it...food, hba, and/or cleaning supplies {sadly...yes I do}.  Now every week I get giddy over the Tuesday CSA box.  This week was no exception.  I spent the day in JC with the kids and I couldn't wait to run in the house when we got home to see what we got.

We got four bags of greens - 2 kale, 1 red kale, and 1 Swiss chard.  We gave some to a lady the hubs works with, as we do each week, and still had a mess of greens to work with.  Well there are only so many salads one can eat...just sayin'.  So I had to come up with different recipes for those.

We also got (which you cannot see) a bag of basil.  This is the fifth bag in the back that you can barely see all the way on the right.  It is one of those big bags the greens come in, but 1/4 full.  Which may not sound like a lot but it is A LOT.  Normally the herbs come in these little bags.  You can almost see the little bags behind the squash and cukes, but in front of the greens bags.

The herbs, besides basil, that we got in the smaller bags were sage, oregano, and dill.

We got 3 more of those bright yellow squash things (I have GOT to look these up), 4 of the pale yellow bumpy squash things (again, look it up R!!), 7 cucumbers, 3 green bell peppers, several jalapenos, several banana peppers, some really long skinny green peppers I haven't figured out yet, and some super skinny long dark green peppers that look somewhat ominous.  I am really looking forward to figuring out the peppers.  Is salsa in my very near future????

As I said earlier, I have been trying to come up with different ways to use each of the items.  Healthy or not, you can only eat these things so many times a certain way.  My goal this summer was to find different ways to eat different foods ~ expand our horizons, increase healthy eating.  You know the drill.  Some will be hits.  Some will be misses.

Wednesday night "we" grilled {aka I prepared and the hubs grilled} pork steaks, burgers, and hot dogs.  I also had him throw on some zucchini and squash spears that had been marinating in olive oil and garlic.

It turned out okay.  I think I would like a few more herbs or spices on it in the future, but I can dig it.  

While he was grilling, I was working on more dill zucchini pickles and sweet cuke pickles, like last week.  I still haven't dared to try the dill pickles yet, but the hubs, A, and I like the sweet ones!  I also threw together a recipe for sauteed Swiss chard.  Except by the time it was time for me to throw in the Swiss chard, I looked at the recipe and realized it was supposed to be kale.  I figured it wouldn't hurt though, because I had seen recipes for sauteed Swiss chard and kale.  So I dropped it in.  If you like cooked spinach with vinegar, this is the recipe for you.  

The littles didn't like it, although they both tried it.  I ate it and it was okay but wouldn't love to have it a lot.  The hubs liked it.  It was frightening.  Here is my recipe:

Sauteed Mushrooms and Swiss Chard

1 8 oz box of mushrooms, cleaned and sliced

6 garlic cloves, minced (or 6 t of minced garlic)

6 cups of Swiss chard

1 T olive oil

2 T basil-garlic butter

In a pan, heat olive oil and garlic.  When garlic becomes fragrant (about 30 seconds) add the mushrooms and saute until a golden brown.  Add the basil-garlic butter (or butter and herbs of your choice), then the Swiss chard.  Swiss chard cooks really quickly, so stir and don't let sit.  Cook for about 2 minutes, then serve.

The original recipe is here.

Grilled Zucchini and Squash

Zucchini and squash (whatever amount you want) 

olive oil

herbs and spices

Cut your zucchini and squash into spears.  Remove the center seed part on the squash.  Put the zucchini and squash into a big plastic bag.  Pour olive oil over the spears to coat.  Put whatever herbs and spices you want in the bag and close.  Gently move bag around to completely cover the spears with oil, herbs, and spices.  Let marinate for 30 minutes or longer.  When grill is ready, place directly on the grill, rotating to ensure all sides are grilled.  It will take between 12-15 minutes, depending on how much you prefer your veggies cooked.

The original recipe is here.  Yeah, I know, this one is not even really close anymore, I just don't really dig lemon zest on veggies.  Or on grills.  It goes in desserts to me.  Just need to give props where props are due.

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I threw the yellow squash into the food processor and now have 17 cups of shredded squash.  I plan on baking Chocolate Zucchini Bread today and hoping squash can go in its place.  The rest has been prepared for going into the freezer for things like this: Sweet Zucchini Cupcakes, Garden Harvest Cake, Zucchini Parmesan Loaf, Zucchini Pecan Flax seed Bread, or to slip into sauces when the fam isn't looking.

Now, on to figuring out what the peppers are!

Goody Box

If I was a small child, the idea of a goody box would make me squeal at the treasures - candy, toys, stickers - I could find.  As an adult, I still squeal when I get a goody box, only this time it is either full of new Bible Studies or fresh veggies and herbs from the CSA.  

In the last two weeks I have gotten both.  So my cup runneth over.  

In this week's CSA goody box, 

I found the following:

beets, kale, red Russian kale, and Swiss chard

                      

a green pepper, 3 cukes, zucchini, and two different kinds of yellow squash.

Plus herbs such as basil, dill, and sage.

I dried the sage (as I did the sage and basil from last week).  This week I used the fresh basil to make herb butter.  I already made basil butter, 

and after I go to the store to get more butter, I will be making garlic and basil butter.  Super excited to start using this butter on steaks after they are grilled or Italian bread or...whatever else I come up with!

To make the herb butter, use 1 cup of butter (salted or un-salted, up to you!) and 4-6 teaspoons of your herb, depending on how much herb you like.  If you are using multiple herbs, it would be 4-6 teaspoons total, not each.  I personally use 6 teaspoons.

We have had several zucchini and squash over the last couple of boxes, therefore I have been hunting for recipes so that we don't eat fried zucchini every day (ugh, my heart and pores clogged up at that thought).

This week, I have made the necessary squash chips.  This one is a no-brainer.  That is done first.  And third.  And fifth.  

This week I also tried my hand at pickles.  Over the last two days my mother and I made dill zucchini pickles using the dill from the CSA, sweet zucchini pickles, and sweet cucumber pickles.  

The recipes I used were from here:  dill and sweet.  For the sweet cuke pickles, we left out the turmeric.  We haven't tried any of them yet, but are hoping they are great!

Don't judge me about my cluttered kitchen!  I am still in the process of canning ~ getting ready to do some of these bad boys...

My mom prepared the green peppers so that next time I am feeling the need for fajitas, I can just pop them out of the freezer.  She also happily took the beets off my hands.  I wasn't feeling up to figuring out what to do with those this time.

But don't fret.  I'm still working on de-cluttering and "becoming minimalist".  And I am looking forward to the next box in two days.  

Shabbat Shalom {peaceful Sabbath} to you.

Zucchini, Zucchini, Squash, Squash, Zucchini, Beans {and tea}

If you were to ask me even 10 years ago my thoughts on zucchini or squash I would have said YUCK.  To this day there are some recipes that would still make me say YUCK.  I am just not fond of the texture of squash and zucchini that are baked or mushy or slimy in a casserole.  I am that way with eggplant also.  I love some fried zucchini and eggplant, but my jeans tell me it is time to look for alternatives to fried since we are getting several zucchini and squash a week from our CSA.  Want to know more about our CSA?? They are awesome, read here.

So  here are a few of the of the dishes we have tried so far.

1) Fried zucchini and squash (self-explanatory and delish!!)

2) Zucchini and squash chips - possibly the hubs fave.  He eats them so fast that I sit there wondering if the 3-4 hours of dehydrating are worth it (ha ha).  I just wash the zucchini and squash, cut off the ends, then throw them in the food processor for a thin slice.  I would say 1/8 inch or smaller, depending on hard I push down when it is slicing.  I lightly coat the dehydrator trays with olive oil spray, then load the trays up as appropriate, with the zucchini and squash.  I then sprinkle some seasonings lightly on the veggies and start the dehydrator.  Typically I use either Lawry's garlic salt, but yesterday I mixed it up with some Mrs. Dash garlic & herb.  Turn on the dehydrator and let it do its thing for a couple of hours.  

That is seriously all that is left of two squash after the hubs "helped" me by taking the chips off the dehydrator and putting them away.  

3) Chocolate Chip Zucchini Bread (aka chocolate chip bread, so the kids would eat it) - thank you Paula Deen, that's all I can say.

4) Zucchini pancakes - I altered the recipe found here and will alter it some more.  The hubs, B, and I liked them, A didn't.  However, if you know me very well, you know the thought of eggs sends me over a cliff.  These had too much egg and felt too much like a scrambled egg with zucchini in it for my taste.  I am going to only put in one egg next time.  I also substituted Italian bread crumbs for the crackers.  The taste is great, now just need to work on the texture.

So tomorrow is the big day...it is TUESDAY!!  Which means it is CSA day!  I am looking forward to seeing what goodies we will get.

Yesterday, we were able to pick some green beans from our own garden.  It wasn't a huge pick yet, but enough for a fairly big pot of them.  I love this part of summer.  But shhhhh, don't tell, it will ruin my winter baby image.  

AND Thank you very much McDonald's for the diet sweet tea!  I love some sweet tea, but it makes me sad when it is full of so much sugar.  NOW you have come to my rescue and made a diet tea with 0 calories.  THANK YOU!!

Community Supported Agriculture (CSA)

Community supported agriculture (CSA) is a model of an alternative, local-based agriculture and food distribution.  In a CSA, there is a network of individuals who support the farm/farmer/grower and share the risks and the benefits of food production.  Members of a CSA pay at the beginning of the growing season, or can split payment into one at the beginning and one in the middle of the season.  When food harvest begins, the farmer then provides the members with a weekly share of the vegetables, herbs, and fruit.

I first heard of a CSA while reading the book "7:  An Experimental Mutiny Against Excess" by Jen Hatmaker.  I was so intrigued.  Last year, during my 3rd summer as a stay at home mom and the second in the house in which we currently live, I somehow convinced the hubs to do a garden.  Convincing was simple.  The work was hard.  Especially since I am a definitely not an outdoors type person.  Someone had to weed it.  Someone had to care for it and water it.  Someone had to pick it.  I sound like it was horrible.  It wasn't.  But it was definitely more nature than I prefer.  We had green beans and peppers and tomatoes.  We would have had squash, zucchini, watermelon, broccoli, and more had we not had a flood and we ended up with squacchiniloncoli. Sounds like an illness.

I bought a canner, pressure cooker, dehydrator, jars, canning supplies, and set to saving up the goodies.  Well, they were great but I didn't think we had enough!  Nothing lasted long, since we had lost so much of our garden.  

So this year when I heard about the CSA, I easily convinced the hubs about this too! (He is super easy like that.)  We signed up.  AND we have our own garden.  Full of green beans, peppers, and tomatoes.  The rest we get from our CSA farm.

We started getting our goodies in May.  We have had several types of greens - lettuce, spinach, kale, and a whole lot of unidentified leafy objects.  We have gotten herbs, cabbage, radishes, onions, zucchini, squash, snap peas, and I'm sure something I have forgotten.

this is an early box that wasn't overflowing like they are now, but my camera is dead, so you can use your imagination

some of the early goodies

I have shared the wealth on the greens (you can only eat so much salad), and have made kale chips (twice now!!), zucchini chips, fried zucchini, and getting ready to prepare some for zucchini bread.  I have learned I need another dehydrator!  I am totally loving these healthier snacks that my family are eating and I love that we get a surprise each week.  It is super fun to get a box and discover what is in it and how to fix/eat what we have.  Kids are trying new things.  Heck, the HUBS is trying new things and they don't even have bacon in them.

kale chips

Yep, I'm definitely loving this CSA thing.  The most brilliant discovery I've had since Chipotle and Chick Fil A.  

Want to know more?   Check them out at Burris Fork Farms.

DIY - Italian Seasoning, Steak Seasoning, & All Purpose Seasoning

I am really loving making these seasoning mixes myself, rather than have to buy them at the store.  I typically ensure I have these types of spices, so it is easier (and cheaper!!) to make my own mixes.  Plus then I know what is in the seasoning mixes.  It is even a better buy if you can get your spices in bulk from a Dutch pantry.

Italian Seasoning

3 T dried basil

3 T dried oregano

2 T dried marjoram

1 T dried parsley

2 t dried thyme

2 t dried minced onion

1 t dried garlic granules

1 t dried rosemary

1/4 t red pepper flakes

Pulse ingredients into desired consistency.  Store in an airtight container.

I make two versions - one with red pepper flakes and one without for the kiddos.  

Steak Seasoning

½ cup Paprika

¼ cup Sea Salt

¼ cup Sugar

¼ cup Cumin

¼ cup Granulated Garlic

¼ cup Chili Powder

2 tablespoons Mustard Powder

2 tablespoons Ground Black Pepper

2 tablespoons Red Pepper flakes

1 T coriander seeds, crushed

Combine the ingredients. Pulse to desired consistency.  Store in an airtight container. 

Rub steaks with olive oil and generously coat with steak seasoning. Marinate 1 hour before grilling.

All Purpose Seasoning

1 T Sea Salt

1 T Paprika

1 T Garlic Powder

2 t Black Pepper

1 ½ t Cayenne Pepper

1 ½ t Onion Powder

1 ½ t Thyme

1 ½ t Oregano

Combine all ingredients and whisk.  Store in an airtight container.

DIY Mixes ~ Granola

One of my favorite things now is to find semi-healthy, delicious snacks for the kiddos and I to eat.  Otherwise we would pig out on junk food all day long in the summer.  I ran across a recipe for granola last year that was good, but wasn't great.  After messing around with that recipe, adding and subtracting, changing amounts, etc. I have come up with a recipe that is better suited for the littles and me.  

My personal fave is throwing in dried cranberries and chocolate chips (but not icky dark chocolate, ugh!!).  Dried blueberries, strawberries, or cherries or golden raisins would be great too.  Flax seed is a strange little thing.  However, it doesn't have a lot of flavor and is said to be very nutritious.  You can buy it at Dutch stores, like Shirk's or at the one in Tipton.  They probably have it up north in Jamesport.  Or you can get it online at Amazon or in health food stores.  Flax seed has been studied and preliminary reports say that flax seed may help fight heart diseases, diabetes, and breast cancer.  Save the heart and the girls, you just can't beat that.

So here it is...my recipe for granola.

GRANOLA

5 c old fashioned oats
1/2 c sliced almonds (optional - I use them if I have them)
1/2 c sunflower seeds (optional - I use them if I have them)
1/2 c flax seed
1/2 c packed brown sugar
1/2 t sea salt
2 t cinnamon
1/4 c coconut oil or butter, melted (I use coconut oil if I have it)
3/4 c applesauce (I use homemade)
1/2 c honey
1/4 c maple syrup
1 t vanilla
dried fruit and/or chocolate chips

Preheat oven to 325 degrees.  Prepare a baking sheet with parchment paper or spray a baking sheet.  Mix first seven ingredients in a large mixing bowl.  Melt your coconut oil or butter in a small bowl in the microwave.  Add the applesauce, honey, maple syrup, and vanilla, and mix.  Pour over the oat mixture and stir.  Spread out evenly onto the baking sheet.  Bake for 15 minutes.  Stir and bake an additional 15 minutes, until golden.  Pour cooked granola onto waxed paper and allow to cool for at least 15 minutes.  Once cool, mix in the dried fruit or chocolate chips.  Store in an airtight container.

DIY mixes ~ Lotion bars and House Seasoning

Here are a couple more random "mixes" I do.  

Lotion Bars






This winter the cold, dry air has taken a toll on J's hands.  He works at Building Trades II with school on building a house and tearing sheds and another house down.  He messes with concrete mix and chemicals and sawdust and insulation and such, then washes his hands a LOT.  His hands have gotten so red and sore and we tried everything we could think of.  I know the pic to the left it is a little hard to tell that they are super red, but you can see the little bumps all over his hands that looked like, but weren't, blisters. The red line went all the way up to just under the edge of the picture.  





I ran across this recipe for a lotion bar, so I bought the coconut oil at Walmart (although it was cheaper at Shirk's) and the other two ingredients (almond oil and beeswax) on Amazon.








I didn't have a double boiler, but do have a metal mixing bowl, so I improvised.  I also only had one small silicone mold, so I tried it in the ice cube trays that go unused at our house.  I must say, next time I am going to put some lavender oil or something in it, because it doesn't smell great.  It doesn't smell horrible, just not great.  

At any rate, it cleared his hands up in two days.  Amazing!!

Here is the recipe:

• One part Beeswax
• One part Almond Oil 
• One part Coconut Oil 

I used 1 cup of each.  That made the number of lotion bars in the pic above.  You can always make more or make less.

In a double boiler (or a metal mixing bowl on top of a saucepan), melt your beeswax slowly. When it is melted, add the almond oil.  It makes a funny white shape in it (it is supposed to) that you need to slowly stir to help melt.  Then add the coconut oil.  Once it is melted as well, pour it into your mold (or ice cube trays).  I actually chose to use a 1/2 cup measuring cup to do the pouring, I found it easier to not make a bigger mess than I did.  Let it rest overnight, and voila! 

Love these things.  When you first put them on they feel greasy, but the greasy feeling goes away quickly, unlike some lotions you buy that feel greasy until you give up and wash your hands. Just rub it in gently.  

Base recipe from Frugal by Choice.  

Warning: There is some language not okay for littles in her post.

House seasoning

1 cup of salt (I prefer sea salt)
1/4 cup garlic powder
1/8 cup black pepper (PD uses 1/4 c, but we aren't fans of pepper)

Mix ingredients together and store for up to 6 months.  I have an old big spice jar that I washed out and store it in.  Then I can just shake out the amount I want.

The base recipe is from Paula Deen.

DIY mixes ~ Laundry Soap, Taco Spice, and Onion Soup Mix ~ Oh my!

I am definitely not a DIY-er.  I am not handy enough to fix things or sew things or make things or cook things.  However, there are a few things I have figured out are just easier to make if I do them myself.  I did not make these up, I did research and copied them.  Then I tweaked them to suit me.  This post is partly FYI and partly a place for me to keep the ones I really liked.  If I know where the base recipe came from, I included that link.

Laundry Soap

1 - 4 lb 12 oz box Borax
1 - 4 lb box Arm & Hammer Baking Soda
1 - 55 oz box Arm & Hammer Super Washing Soda
1 - 5 lb container of Oxy Clean 
3 bars of soap - you can use Fels-Naptha soap, but I use whatever soap I have around 
1-2 - 55 oz container(s) of Purex Crystals, depending on how much scent you like 

You can shred your soap, or put it in the food processor and pulse it to make small pieces instead of shreds.  Dump all the ingredients in a 5 gallon bucket and mix.  I use just shy of 1/8 cup per load, with a full or heaping 1/8 cup if really dirty clothes.  (For those of you that are math-challenged like I am, 1/8 cup - 2 T.)  This typically lasts our family of five 5 months.

My base idea comes from Being Creative.

Taco Spice

1 T chili powder
1/4 t garlic powder
1/4 t onion powder
1/4 t crushed red pepper flakes
1/2 t paprika
1 1/2 t ground cumin
1 t sea salt
1 t black pepper

Mix the spices together and store in an airtight container.  I make these in big batches and store in a mason jar.  

The recipe for the bigger batch is:

1/2 cup chili powder
2 t garlic powder
2 t onion powder
1-2 t red pepper flakes
4 t paprika
1/4 c ground cumin
2 T sea salt
2 T black pepper

I often double this as well.  Mix the spices together and store in an airtight container.

My recipe is a mix between $5 Dinners and All Recipes.

Onion Soup Mix

4 t beef bouillon granules or powder
8 t dried onion flakes
1 t onion powder
1/4 t pepper

Mix the ingredients together.  Store in an airtight container.  Use within 6 months.  One single recipe (above) is equal to 1 package/envelope of onion soup mix.

BUT...I make a lot of it at once and store it in a mason jar.  1/4 cup of this mix is said to be equal to one packet of Lipton Onion Soup Mix.

I have no idea where I got this one.

I have a few other recipes and mixes, and I will share them later.