Saturday, February 25, 2012

Grasshoppers Pickup Number 21

This week's basket contained:
  • 2 hydroponic tomatoes
  • 1 small head Bibb lettuce
  • 3 sweet potatoes
  • 1 bunch sage
  • 1 bunch kale
  • 1 jar pumpkin butter

The tomatoes and lettuce will go into a salad mix I'll make this weekend. The sweet potatoes--I'm not sure. Probably baked or cooked as oven fries, but I think I'll use the largest one to make a sweet potato pie.

The fresh sage could be problematic. Most recipes I've seen that call for fresh sage use only 1 or 2 tablespoons. I did find a recipe for a spread that included cream cheese and lots of fresh sage. It also called for frozen lemonade (yuck!), so I'll have to modify it a bit. With the remaining sage, I might try a recipe for sage mashed potatoes that also calls for onion and plain yogurt.

I'll cook the kale with pork and a diced turnip. I have to make cornbread to go with!

I'm not a big fan of things like pumpkin butter. Having said that, I'll take it to work along with a package of English muffins (we have a toaster). I get pretty hungry in the late afternoon so this will make a very welcome snack.

Thursday, February 9, 2012

Grasshoppers Pickup Number 20

This week's basket contained:
  • 5 hydroponic tomatoes
  • 1 small head red-leaf lettuce
  • 1 large bunch basil
  • 1 small bag baby carrots
  • 1 jar mild salsa
  • 3 rib eye steaks

The produce content of this week's basket was a little skinny compared to previous baskets. That's okay. This is the first year that Grasshopper's is doing winter produce. And getting 5 nice tomatoes pretty much makes up for any volume shortcomings.

The tomatoes, lettuce, and carrots will go into a salad. I'll be adding Romaine lettuce, radishes, a cucumber, and fresh mushrooms.

I'll use the basil in a spinach-and-basil pesto.

Having a jar of locally-made salsa puts me in the mind of making some Mexican food. Next weekend perhaps.

The rib eye steaks go into the freezer. I seriously have to make an effort to make meals that use more meat. In that spirit I plan on using a CSA chicken to make a curry this Saturday. I'm also planning on using some CSA bratwurst for a few simple dinners.

FOOD: It's what's for dinner.

Saturday, February 4, 2012

Wheat Berry-Brown Rice Pilaf

This is an experimental dish that I plan on making tonight as an accompaniment to roast brisket. The wheat berries are from my CSA, Grasshopper Distributions.

  • 5 c. water or chicken broth
  • 1 c.wheat berries
  • 1 c. brown rice
  • 3 t. butter
  • 1/2 green pepper, chopped
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 1/8 t. salt
  • Pepper to taste
  • 1 bay leaf
  • 1/2 t. thyme
  • 2 t. dried parsley
  • 8 oz. can mushroom stems and pieces


  1. Bring water to a boil in a medium sauce pan.
  2. Add wheat berries, reduce heat to a slow simmer, cover and cook for 1 hour.
  3. Add brown rice and cook for 30 minutes.
  4. During this time, melt butter in a skillet. Saute vegetables until translucent.
  5. Add vegetables, herbs, spices, and mushrooms to rice and wheat berries. Cover and cook an additional 30 minutes or until grains are tender.