CSA Week #2

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I just realized my blog turned 2 years old on May 30th!  WOW!  I still have so many recipes to share that I’ll be doing this for a loooong time!  On to more important matters…

Week 2 proved to be just as good as week 1!

As you can see from the pictures, everything looks great.  However, only about half of what I got is in the picture.  My daughter breezed in on her way back home from the Outer Banks and I gave her about half of the squash and the green beans.

The bag of peas are may peas which I know NOTHING about.  I have no idea how to cook them ~ they are not like regular green peas.  Copious amounts of googling has turned up little in the way of recipes or cooking instructions.  If any of you know what to do with them, please post with a link or recipe.  I really hate to waste them.

I used one of the cukes in my macaroni salad on Saturday and I plan to make my Mom’s stuffed peppers with the peppers.  I am trying a new green bean recipe tonight so I’ll post that this week sometime.  I’ll saute the squash ~ I love it that way!

Happy Cooking!

Fresh Strawberry Mini Muffins

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Hands down the most popular recipe on my blog is Fresh Strawberry Muffins.  This recipe for mini muffins is different but just as good.  It’s very easy to make.  I used the strawberries from my first CSA pick-up.  The berries were super sweet and worked really well in this recipe since there isn’t much sugar.  The recipe said it made 36 but I didn’t make nearly that many ~ about 22 or so.

Fresh Strawberry Mini Muffins

2 cups flour
1/2 cup sugar
1 tbsp baking powder
1/2 tsp salt
3/4 cup milk
1/3 cup canola or vegetable oil
1 egg
1 cup chopped fresh strawberries

Heat oven to 375º and spray 36 mini muffin cups with cooking spray.

In a large bowl, mix the flour, sugar, baking powder and salt. In another smaller bowl, mix the milk, oil, and egg.

Add wet mixture to dry, stirring just enough to mix it together. Do not over mix or the muffins will be tough. Gently fold in the chopped strawberries.

Divide mixture up between the muffin cups and sprinkle sugar over the tops of the muffins.

Bake for 12 to 16 minutes (mine took the whole 16 minutes) or until a toothpick inserted in the middle comes out clean.

Cool in the pan for 3 minutes and then remove from pan to a rack to continue cooling or eat them while warm.

Makes 36 muffins although I made considerably less.

Happy Cooking!

CSA Week #1

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Dh and I decided to take out our veggie garden this year for a couple of reasons ~ the squirrels ate everything and too many snakes.  We have loads of farm stands around so we thought we would just go with that but I did a little research on CSA’s (community supported agriculture) and decided that would be a god thing for us.  I finally found one that delivered close to my house ~ Clayhill Farms and decided to give it a try.  I bought one share which is enough for two people and since DH is not a veggie fan, it will be plenty for us.  This particular one goes for 20 weeks.

Here is what I got:

The radishes lasted about 5 minutes ~ as soon as I got in, I washed and trimmed them and DH ate them ALL.  He loved them ~ said they were nice and spicy!

I gave my DD some of the squash since she was on her way to the Outer Banks for a vacation with a houseful of friends and I know she will use them up.  All the rest I kept for myself.

I haven’t really decided what to do with all of it yet.  I made fresh strawberry mini-muffins with the berries and that recipe will be coming up tomorrow.  I’ll probably fry a part of the cabbage since I LOVE fried cabbage and I’m thinking of doing a stir-fry with the rest.  I’m a potato-o-holic so it’s just a matter of finding a recipe for the potatoes and it will be easy to use up the squash as well.  Look for recipes during the week!

I’m so happy with my first week ~ the quality and quantity is wonderful!!!!

No recipe today, but look for the muffin recipe tomorrow!

Happy Cooking!