Each week during my photography class, I have homework that I have to do at home. Here are a couple of photos that I have taken during that time.
After getting our first couple of weeks of CSA groceries, we have been getting a lot of asparagus. It’s spring time so a lot of what we get is green stuff but there are only so many ways that we can fix these veggies. So it was a challenge for me to try something new with something we have a lot of each week.
The first week I fixed it roasted and last week I did two different dishes with asparagus. The first was asparagus casserole which is something that my family fixed a lot when we were home but never with fresh asparagus. The casserole was always fixed with canned asparagus but the fresh was actually very good in it.
The second dish I made was one I made up. I cut the ends off and drizzled some oil over them in a bake safe pan.
I then opened a jar of artichoke hearts and dumped them over the asparagus. I then sprinkled with bread crumbs and parmesan cheese.
Once I had it ready, I baked it for 30 minutes at 350 degrees.
Sean and I both really liked this dish and it is one that I will probably make again in the future. It was a great combination of veggies.
Next up are recipes for spinach and lettuce!
Sean and I joined a Community Supported Agriculture share last year. We were not positive how it would work out but it worked out very well. We were spending less money, getting more produce, and the produce traveling less then what you would buy that the grocery store. We were also buying local and it was fun to go to the farm each week to pick up our half-share.
An interesting concept that we didn’t realize until after the season was over, was that we were really eating with the seasons. Spring time is lots of greens, onions, and onions. Summer was lots of tomatoes, corn, and cucumbers. Fall time was squash, canned goods, and pumpkins. I quickly learned to cook with many different vegetables and we ate some very healthy meals. Cooking with the seasons also has its advantages when it comes to your general health and how your body functions.
This year since I have an idea of what we will be getting I will share some of my seasonal recipes. Each week I will share one of the meals that I make with the vegetables or fruit that we get in our CSA.
This week we received lettuce, spring onions, spinach, asparagus, and bok choy.
Last year I distinctly remember getting bok choy and thinking, “What in the world do I do with this?” and then I did this. Having an aunt who was Filipino, I remembered a dish that she made with cabbage and ground turkey. I decided to try that concept and it worked pretty well.
So here is our spring tradition of Sausage and Bok Choy.
What you need:
1 Head of Bok Choy, chopped
1 lb. of Sausage
Put a little bit of oil in the pan and then add the sausage and fry. Once the sausage is almost done cooking, add the bok choy. Don’t let it get soggy but you want to cook it so that it isn’t crunchy. Voila!
This normally serves 4.
Dinner tonight was pretty much a mystery to me for most of the day. After a weekend of being at the boat, I don’t normally plan too much after we come back because we don’t normally feel like fixing much. Today was very different, we actually got back very early this morning, so dinner was something we needed to do today!
After looking though my new Rachael Ray Magazine, I found a recipe that sounded really good to me. I did realize that this recipe had jalopenos in it and Sean may not like it.
Boy was I wrong! This dish had a lot of fresh ingredients and was AWESOME! We both felt like our mouth was on fire but it was soooo good. Sean had two helpings! (That is how I know that he really likes something!)
I had no idea how this dish would turn out but it is a definite keeper!