CSA Week 1

For years, my husband and I have been wanting to participate in a CSA program. This year, we finally took the plunge and went with a more well-known CSA here in Louisville, Grasshoppers Distribution. This past week was our first pickup for the spring/summer growing season. I was really curious as to what we’d find in our produce box because it has been raining like crazy here in Kentucky. Sadly, the first pickup was a little disappointing, but, hey, that’s the chance you take with a CSA. But I really liked that they supplemented our box with a couple of locally made products: Bluegrass Soy Sauce from Bourbon Barrel Foods and fresh-made salsa from Eco Gardens in Scottsville, Kentucky.

In addition to the packaged products, our box included spring greens, strawberries and green garlic, which I’ve never used before. I found a risotto recipe that included green garlic, so I might try that. Either that, or I might put it on a pizza I’m planning on making this week. If you have any ideas for the green garlic, I’d appreciate any suggestions you might have.

I’ve already put the strawberries to good use as you can see below. Today is Derby Day here in Louisville, and while I’m not a fan of horse racing, I still like to use the day as an excuse to celebrate and to be a little decadent. For breakfast this morning, I made chocolate chip pancakes with cinnamon, strawberries and soy whipped cream.

Vegan Food Happenings

Man, I’m a bad blogger. I’m beginning to sound like a broken record, but I apologize for the lack of posts. This past winter seemed to hit me pretty hard, motivation-wise. But I still cooked quite a bit and I even took a few (blurry) pictures. I tried out some new recipes—some good, some not so good. I even experimented a little on my own. For this post, I thought I’d share a few of the dishes that I made over the past few weeks.

My husband has been working nights for school, so I’ve been left up to my own devices for dinner. I’ve been making lots of tofu scrambles like the one you see below. I use the tofu scramble recipe from Isa Chandra Moskowitz’s Vegan Brunch. It’s so easy and leaves lots of room for variation.

For this year’s Super Bowl, I decided to make a few snacks. While browsing the Whole Foods deli section, I came across a bag of pretzel bites that were vegan. They were still warm, so I couldn’t resist. The bags of pretzel bites were on a display with large blocks of cheddar cheese and beer, which gave me the idea to make a vegan version of beer cheese. It turned out way better than I expected. I used Lauren Ulm’s mac and cheese sauce for the base and added a few extra ingredients, including beer, to give it a more authentic taste. I plan on making it again, and when I do, I’ll post the recipe on here.

In addition to the beer cheese and pretzel bites, I also made a big bowl of guacamole.

I’m a big stickler for not wasting food. I’ve been known to throw together some, um, interesting dishes to avoid throwing out food. This cauliflower and lentil dish was such an experiment, but it turned out really well. It consisted of cauliflower, red lentils, and lots of spices that gave it an Indian vibe. Next time, I think I might roast the cauliflower in the oven to add another layer of flavor. Again, when I make it again (if I can remember how), I’ll post the recipe on here.

Finally, I’ve really been making an effort to make a substantial breakfast on Sundays. My husband and I are big fans of “CBS Sunday Morning,” so we’ve made it a tradition to enjoy our coffee while watching the show, and then make a good breakfast/brunch after the show ends at 10:30am. This morning, I decided to make banana-cinnamon pancakes with a side of veggie sausage.

Well, that’s it for now. I’m sorry I couldn’t offer any recipes this time around. Hope everyone is well!