Jun 12, 2010

Two Worlds Collide

June 12, 2010

It's day three of our CSA, and this might be premature, but I'll say it anyway--I'm sold. For the first time in my life, I know what a carrot's supposed to taste like, and to be quite honest, it's better than a Skittle. If you know me, you understand the magnitude of that statement. The broccoli is soft and sweet, and did you have any idea that mescalin salad mix is spicy? Yeah, me neither. And when I say spicy, what I actually mean is makeyournoserunandyourcleanasawhistlehusbandsayaswearword spicy. I could get used to this.

And without further ado, here's what we ate today...

For lunch I had salad topped with soy nuts, feta cheese, and this really awesome salad dressing that had twenty-two grams of fat per serving. Hello!

After lunch, I decided to blanch some spinach. I've never blanched anything before, but I've got to say, it was super easy. Basically you boil some water, you throw the spinach into the boiling water for two seconds, you pull it out, you let it cool, you stick it in a couple of ziploc bags, and you freeze it for the winter. Here's the really unbelievable part--See this pillowcase sized bag of spinach?

Well it turned into this:

Those are sandwich sized bags, not the kind of bags that the school puts your kid's poopy windpants into. Your kid, not mine.

And then we moved on to dinner. This my friends, is where my two worlds collided--leftover Chinese takeout and organic bok choy. See?

The bok choy was super easy to make. I am no longer afraid. 

I used a the recipe provided by the CSA. In other words, I stir-fried it in a tablespoon of olive oil, added a pinch of sugar, and pinch of salt, and tossed in a tablespoon or so of toasted sesame seeds. It was really stinking good.

But James? Well, he's not a Chinese food kind of guy. He had two PB&Js with a side of CSA carrots.

He even ate the tops.

Moral of the story? You should be afraid of dragons and you should be really afraid of crack cocaine, but don't waste your time fearing bok choy. It's on our side.


  1. So smart to blanch your own spinach to save. I wish I remembered to do that sometimes when fresh stuff goes bad so quickly.

  2. whoa...look at you!!! bok choy no less.lol poopy windpants:) hey i'll order me up one of them there salads next time i'm up...w/ feta please!

  3. I just did a google search to see if there was a CSA near me. The closest one is two hours away. :(

  4. Love the bok choy on the take-out. That's inspiration that I can actually handle.

  5. Love your blog! I just wantd to say I am super lazy and when i buy baby spinach at the store and don't finish the bag (which is about every time....) I just put the raw spinach in a ziploc, freeze it and then when I need to add spinach to a recipe (meatloaf, lasagna even homemade burgers) I just take the bag out of the fridge, smoosh it up with my hands and add. Hope that helps!