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Best of 2014

Posted on December 30, 2014 by cooklikekayla
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Well hello old friends! I guess you could say the last few weeks have been busy (aren’t they for everyone?!). Since my last post I went home for Thanksgiving, went to a conference (and on a long-weekend vacation) in Florida, finished my first semester of grad school (which included one doozy of an accounting final), and went back home for Christmas. Happy holidays!

I was feeling guilty about my recent lack of blogging, but then I spent some time browsing my last year of posts in preparation for this one. It felt good to see the progress I’ve made over the past year. A few weeks of no posts doesn’t undo that, no matter how much I might beat myself up about it. This time of year is a natural time of reflection, which can often morph into self-criticism. Hopefully we can also save ourselves from the criticism and give ourselves a break. In that vain, I realized that this time of year is busy for everyone, so I doubt many of you would have had time to read my blog anyway!

So in the spirit of reflection, resolving, looking back, and planning ahead, I give you the CLK Best of 2014:

1. Joining my first farm share.

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This was, by far, the best decision I made for myself in 2014. There were a million reasons not to join one – which I wrote about in April, after deciding to take the plunge. My weekly box of vegetables was a center piece of CLK in my summer feature “Farm Share Friday.” 22 weeks of gorgeous vegetables expanded my appreciation and palette (throw back to the green chard that made me swoon and the green chard spring rolls that emerged). Farms are opening their shares in the next few weeks; give yourself a New Year’s present and sign up!

2. Discovering shakshua, winner of best dish of 2014.

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Shakshuka is what happens when an ovlerload of farm share tomatoes and a food trend collide. This dish blew my mind; super easy, extremely satisfying, and perfect for breakfast, lunch, or dinner. I ate it in some form every week for about 6 weeks. I also forced encouraged a few friends to try it, and they found it equally gratifying. I’m saving some of my frozen farm share tomato sauce for a cold February day when I need a pick me up in shakshuka form.

3. Watching The Fed Up Movie.
Fed Up, a documentary produced by Katie Couric and Laurie David, is about the sugar industry and a big influence on me this year. We watched it at my office and organized a sugar free challenge among my coworkers, where we tried to go sugar free for 10 days. It describes how sugar sneaks into our diet and might be the true cause of the obesity epidemic. It made me a more mindful cook and shopper, and now I scour all ingredient labels to avoid those with sugar (by one of its 50 names) in the first three ingredients.

4. Welcoming my first guest posts.

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This year I had my first guest posters – Jesse, Aka, and Brian – contribute to my blog. Looking back on the past year, it’s great to see the new energy and ideas that came from their posts. Plus, they helped me out in a pinch when I was going on vacation and didn’t have time to post –thank guys!

5. Owning my first juicer.

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This feels very material, but I have to give my brand new juicer a shout out. My Mom bought me my first ever juicer for Christmas and I could not be more excited! To not want for juice is a luxury. As I made my first batch this week, I was warmed by the fact that this juicer will be with me for a long time. There is MUCH more to come in 2015 on this, especially once the farm share starts again.

 

Reading through my past year of posts made me very nostalgic. This time last year I was applying to grad school, now I’m in grad school and finished with my first semester. When I wrote about joining my farm share, I griped about not having a juicer, now I have a juicer! In November and December of last year my posts fell by the wayside as holiday festivities picked up – and that happened again. I hope you all take some time in the next few days to reflect on the past year. Like me, you’ll be surprised at how far you’ve come!

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Posted in Uncategorized | Tagged 2014, best, best of, farm share, fed up, juice, juicer, shakshuka | Leave a reply

Five Farm Share Lessons

Posted on November 18, 2014 by cooklikekayla
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After 22 weeks of fresh, organic vegetables, my farm share is coming to a close next week. I’m not sure what I’m going to do after next Thursday. I might go into shock.

There were a lot of other things I learning by joining the farm share – like what celeriac is* and how to cook beets without looking like you just murdered someone and how to bake a fail-proof quiche and which of my friends truly love vegetables.

For now, here are five things I learned from my farm share:

  1. Identify your go-to recipes. Mine were salad, soup, and quiche. Not sure what to do with a veggie? Throw it in one of those. Other good go-tos are stirfry, frittatas, and casseroles.
  2. Find a vegetable comrade. Having a friend in the share with me with a huge help. We shared recipes and geeked out about vegetables together. It made it less weird to be totally psyched about rainbow chard.
  3. Accept that not everything will be perfect. This was tough for me. I’d get the box and want to make the best possible dish with each item. Sometimes things need to be used like normal to make a recipe work.
  4. When it doubt, freeze it. Sometimes it’s impossible to use everything in a week. If that’s the case, stirfry, steam, or boil the veggie and freeze it to use later. Mid-winter it will feel sooo good.
  5. You’ll feel better. About yourself, about your food, about your wallet, about the world. It sounds corny, but eating locally sourced food is good on a lot of levels, both for the community and for yourself.

If you don’t already participate in a farm share, I encourage you to give it a try. Most farms encourage people to sign up around February so they can plan ahead for the summer, which is just a few months from now! If you’re local to western Massachusetts or Boston, consider Enterprise Farm. A huge thanks to them for working so hard to get those fresh vegetables into my kitchen!

*Celeriac (or celery root) is pictured above. It’s like a cross between celery and a potato. Great in soup!

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Posted in Uncategorized | Tagged community supported agriculture, CSA, farm, farm share, healthy, vegetables, veggies | Leave a reply

Farm Share Sharing Part 1: Brian’s Sautéed Kale & Roasted Sweet Potato Salad

Posted on October 28, 2014 by cooklikekayla
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I can’t believe that I’m on week nineteen of my farm share with Enterprise Farms. Back in June when it started, I didn’t know what to expect. Would it be too much? Would the vegetables be high quality? Would I get weird stuff I didn’t know what to do with?

Now it’s become a way of life. In general, I know what to expect,and I’ve learned that the vegetables are extremely high quality, generally not too weird, and in just the right amount. 19 weeks in, it’s easy to take for granted the farm share and its contents. The rainbow chard this week – soft bright greens and multi-colored stems – brought me right back down to earth; I feel so blessed for this beautiful food!

So, I decided to spread the love and share my share. Two of my friends – Brian and Angie – kindly shared what they made to be featured here on CLK! First up, is Brian’s Chopped Challenge Style Sautéed Kale & Roasted Sweet Potato Salad with a Pomegranate Dressing. I can’t wait to give this recipe a try – I love the idea of adding pomegranate seeds to the kale! Thanks Brian!

Brian’s Cook Like Kayla Chopped Challenge

Kayla never wants produce to go unloved, so she has graciously donated some of her farm share harvest in return for a guest blog post here on Cook Like Kayla. I too am a lover of fresh fruits and vegetables on my plate, so I gladly took on the challenge. However, I wanted to make it a little more interesting, so I decided to make it a Cook Like Kayla Chopped Challenge (without that pesky time limit).

My “basket” included Kale, Flat Italian Parsley, and Sweet Potatoes from Kayla’s farm share. But as anyone who watched Chopped knows, the basket is never that simple. There is usually a protein, a random liquid, an American snack food, or all three. So for my challenge, I added Concord Grape Wine and a whole turkey to the basket ingredients.

For this post I will focus on the produce portion of the meal. I apologize in advance because I don’t measure anything when cooking, but like to do it the way our grandmothers used to cook, with age old taste tests.

Sautéed Kale & Roasted Sweet Potato Salad with a Pomegranate Dressing

Sweet Potato: Wash and peel 3 medium sweet potatoes and cube into ½ in pieces. Toss the pieces in a mixture of olive oil, a pinch of sea salt, coarse ground black pepper, and rosemary. Roast in the oven at 350 degrees Fahrenheit until potatoes are softened, about 30 minutes.

Sautéed Kale: Heat olive oil in a large skillet over medium heat. Add 2 cloves of finely sliced garlic and cook until soft, but not colored. Pour in a healthy amount of Concord Grape Wine. Toss in a bunch of finely minced Flat-leaf Italian Parsley, the seeds of one pomegranate, and a dash of cinnamon.

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Let those flavors merry in your skillet for a bit before adding in one bunch of chopped kale. I found that the grape wine flavor is far too sweet and will overpower the dressing and the sautéing liquid, so I balanced it with a couple splashes of balsamic vinegar until I got the flavor that I wanted. Toss the kale with the dressing occasionally until wilted but still crisp.

While all those ingredients were cooking, I also had my whole turkey roasting in the oven and wild rice with rosemary cooking on the stove. All these components will come together with their different flavor profiles to make one fantastic natural Thanksgiving-esque meal. You will love it, especially if you are like me and can’t wait for November 27th!

brian3A superb presentation that would have the Chopped judges’ taste buds on a roller coaster of flavor. The wild rice provides a nice starchy base that plays well with the softness of the kale and sweet potatoes. In case you thought the plate needed some texture, just bite into a tender kale stem or a pomegranate seed, which will give you a nice crunch and bite of flavor. And finally turkey. You can’t go wrong with turkey.

Thanks for the opportunity to write the blog post Kayla and I hope you issue more Chopped Challenges in the future.

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Posted in Dinner | Tagged agriculture, community supported agriculture, CSA, farm, farm share, parsley, Pomegranate, sweet potato, Turkey | 1 Reply

Farm Share Friday: Miso Obsessed

Posted on September 19, 2014 by cooklikekayla
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Ever fall in love with one meal and eat it over and over? I’m there – this time with shakshuka (going on week 3) and miso soup (going on week 2).

I wrote about shakshuka at length last week, so now I want to turn our attention towards miso soup. As was the case with shakshuka, I was introduced to at-home miso soup by a girlfriend, who often makes it for dinner. A longtime favorite when out to eat for sushi, I had never made it at home. One trip to the grocery store to pick up miso paste changed everything – it’s officially a staple.

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This week, I made it with bok choy, romaine lettuce, kale, and potatoes from the farm, adding mushrooms and tofu from the grocery store. It’s surprisingly easy, has a short prep time, and keeps well in the fridge. Here are the three main reasons why I love this recipe:

  • It’s a perfect “oh-crap-what-do-I-do-with-all-these-random-vegetables” meal. Miso has a very mild taste that pairs well with almost everything. Purchase a bottle of miso paste (found in the international food section of most grocery stores) and it keeps in the fridge. You just add about a tablespoon of paste to 2 cups of water to make the broth, add your vegetables, and poof! Miso is ready to go.
  • Use your leftover kale chips on top of soup. As I’ve lamented before, I love kale chips but just can’t find a way to keep them crispy. Throwing them on top of a soup naturally softens them, meaning it’s okay if they’re less-than-crispy to begin with. It adds a great texture.
  • Romaine lettuce belongs in soup. I thought it was weird at first, but it’s actually delightful (and easy). Chop the romaine and throw it in the soup raw in the last few minutes of cooking.

Now that I’ve turned you on to miso, check out what else I made from this week’s share:

  • Miso soup with roasted bok choy, romaine lettuce, potatoes, tofu, and mushrooms topped with kale chips
  • French onion soup with a side of lightly dressed mixed greens
  • Chocolate beet brownies with a cream cheese swirl (surprisingly tasty – recipe to come soon)
  • Shakshuka with heirloom tomato sauce (Again! This time for breakfast)
  • Pasta with kale pesto, mixed greens, and heirloom tomatoes

Have you ever made miso soup? What meal are you in love with right now?

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Posted in Meal Planning | Tagged agriculture, bok choy, community support agriculture, CSA, farm, farm share, Kale, kale chips, miso, miso soup | 1 Reply

Farm Share Friday: Salads No More

Posted on September 12, 2014 by cooklikekayla
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If you are an Enterprise share holder (or if you’ve been following along) you have been eating a lot of salads. The farm share is regularly full of bright, delicious greens – since June I’ve seen romaine lettuce, red lettuce, mixed greens, spinach, chard, kale, and probably a few others I’m forgetting. These greens are amazing, and combined with the other vegetables I get, it often makes the most sense to put together a salad. Plus, who likes to turn on the oven in the heat of the summer? Not me. It’s allowed me to get creative – last week I topped my salads with tabouleh and feta cheese, the week before I made added some marianated cucumbers and tomatoes

Although I love a good salad, I was pretty excited to get this week’s newsletter and realize that I could use everything without making a salad. New possibilities! It’s probably a sign that summer is coming to a close and I’ll start to see root vegetables, squashes, and potatoes on the regular. As I’ve said before, soup is winter’s salad… and I’m sure I’ll be eating much more soup in the coming weeks!

Here’s this week’s salad-less recipes:

  • More tomato sauce (see last week’s recipe) that I used to make more shakshuka and for the eggplant parmesan
  • Eggplant parmesan, using the asian eggplant and tomatoes
  • Carrot muffins with cream cheese filling (surprisingly good!)
  • Soup with collard greens, green pepper, potatoes, red onion and spicy sausage
  • Heirloom tomato flatbread (product of a failed attempt to make tomato focaccia)
  • Pesto pasta with kale from last week and roma tomatoes

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Posted in Meal Planning, Vegetarian | Tagged agriculture, community supported agriculture, CSA, farm, farm share, healthy, vegetables | Leave a reply

Farm Share Friday: Tomato Overload

Posted on September 5, 2014 by cooklikekayla
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DSC_0401Heirloom tomatoes are here! This week, I got a massive one.

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Heirloom tomatoes are known for looking a bit… crazy. They’re different colors and not the perfect round tomatoes that you see in the grocery store. I did get some “perfect” roma tomatoes this week as well.

While I was on vacation, I missed two farm share pick ups. One I gave to my friend Naomi, and for the other I signed up for a vacation hold. That meant that I got to elect for a double box another week, which happened to be this week. So in addition to the box pictured (which I picked up two weeks ago after getting back from vacation), I picked up a double share last week with very similar vegetables. Hence the tomato overload.

Solution – tomato sauce. It’s easy to make and easy to freeze (in a plastic bag with all of the air squeezed out) for later use. The recipe I use isn’t quick but it doesn’t really need much attention. It’s a good recipe to make on a Sunday when you have some things to do around the house. Just let it go on the stove and stir occasionally.

Before I get to the recipe, here’s what came from this week’s share:

  • Tomato sauce (see below)
  • Miso soup with roasted bok choy, rainbow chard, Portobello mushrooms, and tofu. New obsession: miso paste. You can find it in the Asian food section of your grocery store and have miso soup in under 5 minutes.
  • Marinated tomato and cucumber salad over romaine with corn, shrimp, and cilantro.
  • Sauteed dandelion greens with carmelized onions (which I froze for later use)

Easy Tomato Sauce

In a large saucepan, saute ½ diced onion in 1 tablespoon olive oil until translucent.  Add ½ tablespoon of your favorite dry Italian herbs (I use a combination of oregano and basil) and cook for a few minutes. Add 2 cups chopped tomatoes and 1 tablespoon salt. If the tomatoes are really juicy, remove the seeds from half of them before adding to the sauce. Also, no need to make this a pretty chop – leave the skins on and just rough chop them into 1 inch pieces. Cover and cook over medium heat until the tomatoes soften, then remove cover and let reduce for about 15 minutes. Remove from heat and blend (I always prefer a hand blender – less mess!). Put back on the heat and add ½ cup wine. You can use red or white – white gives it a brighter taste (more like a marinara), and red gives it a heartier taste. Simmer over medium heat for about 15 minutes until the wine cooks down.

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Posted in Vegetarian | Tagged agriculture, community supported agriculture, CSA, farm, farm share, heirloom, heirloom tomato, Tomato, tomato sauce | 1 Reply

August 2014 Vacation Round-Up

Posted on September 2, 2014 by cooklikekayla
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Hello, old friends! I’m officially baaaaack from vacation. I spent 10 days away from my usual routine – in Vermont and Maine – and then took a two week blogging break as I adjusted to some new life changes (read on to find out more!). I’m excited to share with you some stories (and lot’s of pictures) from the last couple of weeks.

My first stop on vacation was Enterprise Farm, the supplier of my beloved farm share. The farm is just a 45 minute drive from my house (which is typical in Southern, VT/Western, MA), so it was a no-brainer to take the drive down to South Deerfield and visit. They have a pick your own (PYO) garden for shareholders – while we were there we picked peppers (including purple ones!), kale, rainbow chard, herbs, and flowers.

There’s something special about visiting the place where your food is grown. Doesn’t hurt that it’s a beautiful place.

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While I was home, I said goodbye to my childhood home. For the last 26 years, we’ve own about 11 acres of land up a long dirt road in my hometown in Vermont. My dad, who built the house, is downsizing and moving into a condo one town over. While this has been a long time coming, it felt very strange to be in my house and know I wouldn’t be back. For my entire life, this has been home. To say goodbye, my sister and I hiked up to a special place in our backyard called big rock mountain. It’s a small hill in the back of the house that overlooks a steep ridge with a beautiful view (especially in the fall when the leaves clear away). It was much more of a “big” mountain when we were kids, but nonetheless it’s a special place with a lot of memories.

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Mid-vacation, my siblings and I were supposed to go camping in Old Orchard Beach, Maine, but bad weather foiled our plans. Unfortunately, I don’t have any Camp Like Kayla recipes to share. I was fortunate to spend some quality time with them though – mostly in the form of getting ice cream every day.

I ended my vacation near Bar Harbor, Maine in a secluded cabin on a large pond with three close girlfriends. We had little to no cell phone reception, only the food we picked up at the grocery store on the way there, and spent most of the weekend in bathing suits and yoga pants having dance parties and drinking frozen cocktails. Talk about a way to relax.

It was the first time in a long time I’ve actually been unplugged (mostly by force) and it felt really good. When you’re isolated from the world and the distraction of facebook/texting/instagram/twitter is removed, it’s nearly impossible to look inward and reflect.

We also made some AMAZING food, pictured below.

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Since vacation I’ve kept busy – I moved into a new apartment, had my first jury duty experience, and started grad school (part-time). I feel a little bit like I have a whole new life. It’s that time of year (back to school – literally), where the air changes and things just feel… new.

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Posted in Uncategorized | Tagged agriculture, farm, farm share, home, Maine, vacation, Vermont | Leave a reply

Farm Share Friday: Mix and Match

Posted on August 15, 2014 by cooklikekayla
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First, I want to congratulate Kayla on maintaining such an awesome blog that I visit on almost a weekly basis for recipe inspiration. What started out as the seed of an idea almost 2 years ago has really blossomed into a bountiful harvest! (Please forgive the pun, but hey, it’s Farm Share Friday!) Second, I want to thank her for entrusting this post to me. My cooking style is a bit different from Kayla’s but we both share a passion for using ingredients to their fullest potential, and creating healthy, tasty meals on a budget. Finally, here are the recipes for the week using some items from the farm share and some that I had previously prepped and frozen.

Garlic Scape and Basil Pesto Pasta with Chicken and Sundried Tomatoes

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Before I signed up for a farm share I had no idea what a garlic scape was, but quickly learned how their mild garlic flavor could be used to really enhance a simple basil pesto. This quick pasta sauce doesn’t require any cooking and can be frozen for about 2 months while still maintaining its fresh, bright flavor. Basically, you combine all the ingredients below in a quick prep or food processor, blend it to a smooth consistency and you’re done!

Ingredients: 1 bunch of garlic scapes, 1 bunch of basil, ½ cup of walnuts, ½ cup of grated Parmesan or Romano cheese and 3-4 Tbsp. of extra virgin olive oil.

I had made the pesto earlier in the summer, and like I said, it can be frozen for a couple months without losing any flavor. It’s a meal on its own when mixed with pasta, but to get some protein I added chicken and to class it up I added sundried tomatoes. Lately, I have been using chicken tenders in pasta dishes as they require no extra butchering to remove the creepy pieces that are sometimes left on full breasts (and I know this extra butchering can be a turn-off for some folks). I pulled my container of pesto out of the freezer and set it to thaw on the counter while I prepped my chicken and pasta.

Fill a pasta pot with water and put it on high to boil. Lightly seasoned the chicken tenders with salt and pepper and sauté them with a very small amount of olive oil in a non-stick pan. Once they’re cooked through (about 6 minutes per side) take the pan off the heat and let them cool. By now your pasta water should be boiling, so add the pasta and make sure to stir it so it doesn’t stick to the bottom. Cut up the chicken tenders and by the time you are done, your pasta should be as well. Save some of the pasta water to loosen up the pesto if you need to. Combine the pasta, defrosted pesto, chicken, and a small jar of drained, sun dried tomatoes and mix well. Add in some of the reserved pasta water if you need to. Boom – there’s your meal. It’s about 30 minutes of hands on time, but will worth it for a delicious weekday meal.

Farm Fresh Corn and Tomato Salad

Wait, that’s cheating you say, you didn’t actually use any farm fresh ingredients. You’re right. To accompany this pasta dish I made a corn and tomato salad with ingredients from the farm share and my backyard.

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For 2 servings: 2 farm fresh tomatoes, 2 ears of corn (cooked in the microwave – 2 minutes per ear with the husks on!), 1 minced small red onion, and ½ cup cilantro that I had growing in my backyard garden. Chop up all ingredients and combine in a small bowl with 1 tablespoon chili powder and the juice from 1 lime.

Enjoy!

-Jesse

 

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Posted in Chicken, Dinner | Tagged agriculture, chicken, community support agriculture, CSA, farm, farm share, garlic scape, pasta, pesto, share, sundried tomato | 2 Replies

Farm Share Friday: Vacation & Guest Posts

Posted on August 8, 2014 by cooklikekayla
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DSC_0397Happy Friday, everyone! Today is an especially happy Friday for me because it is the first day of my 10 day vacation. It feels luxurious. What’s on the agenda? I’m spending a few days at home in Vermont with my family (lot’s of ice cream, farm visits, and hiking). After that I’m taking off for three days of camping in Old Orchard Beach with my siblings. This should be particularly interesting because 1) I’ve never camped and 2) this is the first time we’ve gone on vacation without a parent present. (I’ll be gathering intel for a future Camp Like Kayla post). Finally, I’m heading up to the Bar Harbor, Maine area to spend the weekend at a lake house with my girlfriends. I’m planning to (try) to unplug, spending as little time connected to social media, the internet, text messages as possible.

Which leads me to some exciting news! Next week, you’ll hear from a few of my friends who will be guest posting on the blog. (CLK’s first ever guest posts!)

Aka will share a couple of her go-to recipes on Tuesday. Aka was my partner in crime at work before she left to go to nursing school (bittersweet!). Aka is super active (she does acro-yoga, surfs, takes circus classes, and runs a LOT) and is a vitamix recipe master.

Jesse, who I introduced you to this week (the beets-taste-like-dirt guy), will be taking over next week’s Farm Share Friday. As I mentioned on Tuesday, Jesse and I get our shares from the same farm and often compare recipes. This week, I gave my share to my friend Naomi and next week I signed up for a vacation hold (meaning I’ll get a double share at the end of August!) so Jesse kindly agreed to step in and keep FSF going strong.

After my vacation next week, I have a crazy two weeks that include jury duty, moving apartments, grad school orientation, and classes starting. I’ll be taking a two week vacation from blogging during the weeks of August 17th and August 24th, returning in September. You can look forward to posts about: the triathlon I completed last month, camp recipes from Maine, and my new kitchen at my new place!

After that long-winded update, below is what this week’s share turned into:

  • Salad of mixed greens, shredded carrot and beet, and cucumber with shrimp
  • Kale and red cabbage coleslaw (a variation on this recipe)
  • Green chard breakfast smoothies (steamed chard, pineapple, banana, apple, milk, ice, and walnuts)
  • Oven roasted eggplant
  • Carrot green pesto (using greens from the last 3 weeks)

I still have a head of romaine lettuce, onions, and some of the red cabbage left. I guess they’ll be making the trip home to VT with me! Have a great few weeks everyone!

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Posted in Meal Planning, Vegetarian | Tagged agriculture, community supported agriculture, CSA, farm, farm share, healthy, vacation, vegetables, veggies | Leave a reply

Beet Flatbread

Posted on August 5, 2014 by cooklikekayla
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“Do they taste like dirt?” my coworker, Jesse, asked me as I explained to him this recipe, my latest use for the beets and beet greens from my farm share. He and I are in the same farm share and report out each week on what we used and how we used it. (Side note: everyone in a farm share should recruit a buddy to join too. It helps to share excitement for vegetables with someone else while everyone else is looking at you like you’re crazy for jumping up and down about green chard). It’s really helpful to have another resource when we get to the point where we need to diversify our use of certain vegetables. (Anyone know what else I can do with cucumbers other than pickle them or eat them in salads? Anyone?! I’ll have pickles for the rest of my life at this rate.)

Jesse’s recently challenge is beets. He thinks they taste like dirt, no matter how he prepares them. This is what people mean when they describe them as “earthy”. Earthy means dirt. Roasting beets often brings out the “earthiness” whereas other preparations, like steaming or pickling, bring out the sweeter, fruiter flavor of the vegetable.

This beet flatbread, which utilizes the entire beet, root to stem, does not taste like dirt. The beets are technically roasted, yes, but thinly sliced and pared with cheese and bread. Even actual dirt would taste good under those conditions!

Beet Flatbread

4 servings. Per Serving: $1.48, 465 calories, 14g fat, 80g carbs, 14g protein.

Bring 1 ball of store bought pizza dough to room temperature. Preheat oven to 400 degrees Fahrenheit. Peel and thinly slice 3 beets. Chop the greens and stems and sauté in 1 tablespoon olive oil. ce beets. Using ¼ cup of flour, shape dough into flatbreads. Par cook in the oven on tin foil greased with cooking spray for 10 minutes, flipping halfway through. Top with pesto (optional – I used garlic scape pesto), ¼ cup mozzarella cheese, beet greens, and raw sliced beets. Drizzle with olive oil, salt, and pepper. Bake for 25 minutes.

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Posted in Pizza, Vegetarian | Tagged agriculture, beet, beet greens, beets, community supported agriculture, CSA, farm, farm share, flatbread, healthy, pizza, vegetarian | 1 Reply

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  • Cooking When You Just Can’t Even
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  • Chicken & Grapes Waldorf Salad (and a slightly bent resolution)

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Categories

  • Breakfast
  • Chicken
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