Wednesday, July 13, 2011

CSA Week #3

I'm behind.  Not in anything in particular but pretty much everything in general.  My sister in law got married last week, my littlest Picky had a birthday and a birthday party and now I'm on the hunt for the perfect bathing suit before our family vacation.  Oh and of course, laundry, packing and picking up all the things we will need for our road trip so I don't get distracted by Sour Patch Kids and potato chips at the gas stations.

I haven't been cooking much between celebrations so I still have a fridge packed with produce from last week's CSA.  We got lettuce, snap peas, kale, a ton of spinach, kohlrabi, radishes, carrots and green onions.


I have so far made salads, a roasted garlic spinach pesto and I am adding spinach to everything:  shakes, sandwiches, salads, etc.  I think I may cook up some soup (who cares that it is 90 plus degrees?  I LOVE soup).  But damn the spinach.  My farmer gave me an entire packed box because she had so much. I have a ton:
It may not look like it but it is PACKED.  I plan on blanching it and then freezing it but I have to carve up some prep time.  Anyone want to help?  I will pay you in spinach.  :)

Sunday, July 3, 2011

CSA Week #2

As I have already mentioned a million times before, I participate in a CSA (Community Supported Agriculture).  I basically pay at the beginning of the season and receive 18 weeks of freshly harvested organic produce.  To find a CSA near you, click here or visit your local farmer's market.  I actually went with one of the "well-known" farms and wasn't all that impressed...that's when I met my farmer at the market.  Now I pay substantially less and I have built an awesome relationship with her; it's nice to know not only WHO is growing our food but it's nice to be able to thank them.  


I apologize for not showing Week #1; I got so excited, I just put it away.  Michigan has had an...hmmpf...interesting spring and summer season so far.  We are a little behind but nevertheless, I am ecstatic about my fresh veggies.




This week's harvest:  Two pounds of strawberries, lots of kale, red leaf lettuce, radishes and spinach.

Friday, July 1, 2011

Donuts. Is there anything they can't do? --Homer Simpson

There isn't much I miss with my lifestyle.  Occasionally I will notice a beautiful dessert or smell an incredible soup or curry and be brought back into the omnivore world...then it immediately passes. I like how I eat, WHAT I eat and I have no desire to change it.  How can I when there are so many awesome cookbooks, blogs and recipes that I still want to try.

I have been wanting a donut pan *FOREVER*.  The problem with said pan is that it cost something like $15 for a half dozen pan and in all reality, who really only wants six donuts with a family of five?  $30 for donuts seemed unnecessary so I never bought the pans...until our family trip to Meijer and they were only $6.99 for a pan!  Yes, please!  I can get on board with $14.  :)




Off to find a recipe and BAM, within seconds, THIS ONE from The Urban Housewife popped up.  It was adapted from one of my favorite sites (which I am currently unable to visit) and it was easy to make and super delicious.  In fact, I may make some now.  :)

Baked Vegan Donuts
Ingredients:
1 cup all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/4 tsp salt
1/4 tsp nutmeg
1 shake of cinnamon 
1/2 cup soymilk
1/2 teaspoon apple cider vinegar
1/2 teaspoon vanilla
Egg replacer for 1 egg (I used Ener-G Egg Replacer.)
4 tablespoons Earth Balance or other vegan margarine

Instructions:
Preheat oven to 350ยบ F.

In a large bowl, combine dry ingredients with a whisk to mix thoroughly.

In a small saucepan, combine wet ingredients over medium low heat & mix until margarine is melted. You should be able to stick your finger in the mixture without burning yourself. Don't make this too hot for the dough!

Add wet to dry & mix until just combined, forming a soft spongy dough.

Using a tablespoon measure, scoop out dough into an ungreased nonstick donut  pan and smooth out the tops of them. Fill them until just below the rim. 

Bake them for 12 minutes or until a tester comes out clean.

Invert the hot pan over a cooling rack to release the donuts & allow them to cool completely before decorating.

This made 8 super-yummy donuts!



After the donuts cooled, I brushed them with a little bit of agave and then rolled them into cinnamon sugar.  Seriously good stuff.  I may do a powdered sugar/almond milk glaze next time with some maple extract.  Or sprinkles.  Or chopped peanuts.  The options are endless!!!
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