Farm (Still) Fresh
beets, celeriac, chicory, kohlrabi, onions, parsnips, radicchio, winter squash
What’s for Dinner?
If you’re anything like me, it’s time to press the reset button, food-wise. The holidays will do a number on our eating routine, for sure! I’m allowing myself a clean-out-the-fridge week before my first CSA delivery of the new year. Believe it or not, I’ve got several still farm fresh veggies on hand…from my Thanksgiving delivery (and before!). Amazing how some of these heartier, cold-weather items last and last. And last. I’ll devote this first week 2016 to emptying the root cellar and refrigerator, making room for what’s sure to be a luscious load come Friday!
There’s really no reason for these winter months (the “dark months”…) to bring emptiness, disappointment, or bewilderment to your meal planning efforts. Against popular thought, the Northwest does grow amazing and abundant produce in the winter and early spring months! AND, there’s a CSA that accumulates this wealth, and delivers it right to my doorstep! I am a happy Hood River Organic (HRO) CSA member…check them out Hood River Organic. And speaking of winter abundance, check out what the Portland Farmers Market has going on this season. The perfect chilly-weather Saturday – indulge in some steaming coffee and scrumptious farm fare, peruse the vendors to pick up your week’s dinner delights, then hit a movie at Fox Tower, a PAM exhibit, or some Nordstrom shopping!
Friday – bacon for health, chicory for wealth
Saturday – mochi inspired
mochi ice cream
Sunday – a little lebanese
Monday – krazy for kohlrabi
beef and barley stew with kohlrabi & carrots (Nourish Evolution)
hearty country bread
Tuesday – plenty
Wednesday – detox at its finest
roasted delicata squash with quinoa salad (Food and Wine)
Thursday – sammie night
delicata squash and goat cheese panini
parsnip fries (Martha Stewart)