First week update

Well, the first week of blogging failed.. not super surprising considering the rush to get everything ready for Christmas. This week will likely be the same since we're out of town for most of the week, but I did plan ahead and got things that store well. I didn't write down what I got and didn't bring the packing slip with me.

There is good news, though. I've finally ordered a juicer and it should be here in time for next week's box!
0.67 pound Braising Mixsaute
1 each Green Onionschop for sweet & sour
5 each Limesjuice
1 pint Red Grape Tomatoesspaghetti
1.75 pounds Baby Golden Beetsjuice, roast for apps
6 each Fuji Applesjuice
1 each Celeryjuice, ants on a log (cream cheese)
6 each Valencia Orangesjuice
1 each Bunched Orange Carrotsjuice
1 each Mangossmoothie
1 bunch Spinachspaghetti
5 each D'anjou Pearsjuice
2 each Cucumbersjuice

Tuscan White Bean soup

I used to hate beans and pretty much refused to make anything containing them. Last year I decided to try to eat healthier and gave them a try again... and fell in love! I still don't cook with them nearly as often as I should, but I keep them on hand now all the time - especially cannellini and great northern for this soup.

You can easily play with this recipe - adding sausage, chicken, different types of pastas, subbing chard or other greens for the spinach - if you use chard, sautee for a couple minutes in olive oil before adding to the pot. I use whatever I have on hand from my CSA.

This week it nicely used up my spinach. I also used 4 cups of chicken stock from the freezer, a shallot from a previous week's CSA, and topped it with leftover shredded parmesan. I had the canned tomatoes, beans, garlic and pasta on hand already. All that had to be purchased was a nice loaf of roasted garlic bread to go with it.

Tuscan White Bean and Spinach soup
from Recipezaar

2 teaspoons olive oil
1 garlic clove, finely minced
1 shallot, finely diced
4 cups fat free chicken broth or vegetable stock
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can white beans (cannellini or other)
1/2 cup whole wheat pasta shells or shell pasta
1 teaspoon rosemary
3 cups baby spinach, cleaned and trimmed
1/8 teaspoon black pepper
1 dash crushed red pepper flakes


1. In a large sauce pan, sautee the shallots & garlic in the olive oil.
2. Add broth, tomatoes, beans and rosemary to pot. Season with black and red pepper. Bring to boil.
3. Add pasta and cook 12 minutes. If the soup seems too thick for your liking add a bit more broth.
4. Add spinach and cook until wilted.

Fresh food, fresh start.

Every week I get a nice big box of veggies from Full Circle Farm, every week I tell myself I'm not going to let it go to waste, and ever week I end up throwing out half of it, it seems. I'm tired of paying for food that just ends up in the garbage, through my own sheer laziness. No more - I'm holding myself accountable for using as much of it as I can - somehow.

This week's bounty and planned use:

1 each BroccoliSteam crown for Fussmonster, stem peeled and sliced for soup/stock and frozen.
0.5 pound Shiitake Mushrooms chopped and sauteed with eggs for breakfasts
4 pounds Zucchinigrated for Zucchini bread, sliced and sauteed for lunch Zucchini meatloaf, grated and frozen
2 pounds Chioggia Beets FCF roasted with blue cheese and pecans
3 each Hass Avocados smoothies
8 each Satsuma Mandarins Peeled and sent with DH, juiced.
1 bunch Orange Carrotssteamed for Fussmonster
1 each Mangossmoothies
2 each Red Onions *Caprese salad, chopped for enchiladas, chopped for zucchini meatloaf
1 bunch SpinachTuscan White Bean and Spinach Soup
1 each Red Leaf Lettucesalad for lunch
2 each Garlic40 clove chicken, stored.