Week 1

Our first week's delivery consisted of:

Cilantro
Strawberries
Green Onions
Romaine Lettuce
Rainbow Carrots
Rutabagas
Rainbow Chard

The top four on those list are easy peasy to cook with.

So far we've only used the cilantro once - to make a Cilantro Lime marinade for chicken breasts. Quite tasty - was the Hubs's design though so not too much I can say about it save that it was good.

The strawberries are a bit young (I was spoiled living in Oxnard home of the California Strawberry Festival. ) and have a tartness to them that makes them best consumed with another sweet (I've been nomming on them with Black Seedless Grapes lately).

Green Onions made their way into a Quiche Florentine on Sunday afternoon. Delicious and not at all earthy. I was turned off of green onions briefly after a bad run in with some very dirty tasting specimens (literally tasted like dirt).

Romaine lettuce is well... lettuce. It's rad in salads. :)

The carrots will make their debute in soup on Wednesday. I'll try to remember to post about it then.

Rutabagas... thought of as a cross between wild cabbage and turnips. Funny looking white bulbous root vegetables with a sweet finish to them. We used ours by peeling, dicing, boiling, and then mashing them. We learned they do not hold cream well (a bit runny) but they do taste amazing when mashed and lightly seasoned with salt, pepper, and nutmeg. Nom nom nom.

Rainbow chard. What the hell do you do with Rainbow Chard? This gal made a sausage dish with it. :)

I took the chard and chopped it (leaves separate from the stems. The stems are the sweeter portion once cooked) and then sauteed it in about 2 tablespoons of butter. After wilting the leaves I popped in the stems and let them bubble away some before throwing in a pinch of salt and a few grinds of pepper. Lastly I threw in a few tablespoons of chopped white onion.

I let this saute some more before removing it from the heat, transferring it to a plate and letting it rest. In the same pan I then cooked up some organic pork sausage. I broke this into small pieces and cooked it through before adding back in the chard mix. I turned the heat down and let this simmer while I cooked up some Thai rice noodles to serve it on.

The end result was not only tasty but highly filling. Chard of win!

Until next time... keep your kitchen healthy!

The starter.

I open this blog with a dedication:

I hereby dedicate this blog to the pursuit of tasty tasty noms. I promise to avoid prepackaged foods to the best of my culinary ability. I shalt not cook beyond the means of my kitchen, time, or patience. I shall love, honor, and respect my taste buds with good wines and bad, in saltiness and sweet, with savory and bitter components both. Forever, and ever... Amen.

& a quote

"The preparation of good food is merely another expression of art, one of the joys of civilized living"
Dione Lucas


Now on to the good stuff. 


This blog was spurned from the encouragement of another blogger out there that I know in physical reality - Lady B. I was leaving the greater Los Angeles region to move to the frozen tundras of the North... alright, not really. I was moving north but not quite to frozen wastelands. Rather to the home of some amazing culture, tons of sight seeing, and of course awesome locally grown and harvested foods. I was always a foodie at heart, upon moving out of the beloved parents house I become a foodie in practice as well. Not one of those snobbish obnoxious foodies who always seem to believe they know the *best* places to eat and refuse to eat somewhere outside their reservation zone. Rather one of those foodies who is in it for the pursuit of incredible (& might I add satisfyingly edible) food.


I moved to the Bay area and within the first two months of living here signed up to receive locally grown food stuffs on a weekly basis. The goodness of the Farms. Freshness Farms is our first endeavor in the locally grown movement. So far... so well. We could even request them NOT to send us mushrooms (one of the few foods on my Do Not Consume list.... I try I do. They taste like dead. I prefer my food not tast like dead thank you).


Let the adventure begin...