Cure Organic Farm – Week 12
63rd Street Farm – Week 12
What I’ve Eaten
- Salads with lettuce, carrots, cucumber, fresh corn and homemade dressing. I’ve also given away lettuce to a coworker for the past two weeks, I have way too much!
- Pollo and Carne Asada Tacos with homemade Salsa Fresca and Salsa Verde. Plus a second round of Salsa Fresca because I can’t control myself and I needed more.
- Leftover taco meat in lettuce wraps.
- Curry Stir-fry of Eggplant, Green Beans and Garbanzos over white rice.
- Cauliflower Corn Salad with Orange Dressing, eaten both on its own and with lettuce wraps.
- Kale was added to a huge batch of smoothies which I froze for future snacking.
- Daikon Cucumber Relish. I haven’t eaten this yet, it’s marinating in my fridge and will be used to top off some fish tonight.
- Skillet Corn Bread with Fresh Corn (and Peppers). One had peppers, one did not. Both had basil.
Overall I’m feeling pretty good about the amount I’ve been cooking/eating over the past week. Although I’ve been cooking more than I’ve been able to eat so I have various meals prepped in the fridge, which is perfect for this busy week ahead. I plan to do some more cooking tonight to use up the fennel and some carrots. I also have to use up the rest of my cherry tomatoes and I have an heirloom as well. The cherry tomatoes look like they need to be used up tonight and since I haven’t made the
fake compote with cherry tomatoes yet I think I’ll give that a go. I’ve also got the Japanese eggplant and several peppers to use up, I’m sure there is something else I have to use that I’m forgetting.
Oh! Cucumbers. I need to make a jar (at least) of pickles.
I’m fairly sick of corn. I still have some fresh corn, off the cob, sitting in my fridge in a jar. It’s been a challenge to use it all up and not get sick of it. The Cauliflower Corn Salad is great, and that used up corn, cherry tomatoes and cilantro. The corn bread was only okay; it’s not a recipe I’d make again, it wasn’t moist enough. But I would add fresh corn again in the future, it was a nice way to use up a bit of corn. I don’t feel like the basil added anything to the bread and I likely won’t do that again.
This past weekend I headed to the farmer’s market before spending the rest of my Saturday cooking up a storm. While wandering through the stalls I spotted this funky eggplant, I love when produce is misshapen.
And then later I opened a corn to find the second produce twin of the day!
Bentley, as usual, kept watch while I cooked. I wish you could see the fact that he’s standing with his front paws on the windowsill with his bum on the arm of the couch while his body hovers over a foot-wide gap. I always wait for him to fall, he never does. He’s a cat.
Saturday evening included a stop at a local chocolate shop where I discovered this chocolate mousse, chocolate chip cookie sandwich. It was rich and sinfully delightful. This is dangerous.
On Sunday Brian and I ventured down to Colorado Springs to check out Garden of the Gods before heading west to visit the Colorado Wolf and Wildlife Center.
Instead of asking for someone to take our picture we attempted selfies.
Just to clarify – that is NOT my disposable water bottle. I picked up after a thoughtless human who left (or forgot) the bottle on the ground in the middle of the park. Like an idiot. Obviously I couldn’t leave it sitting there. Don’t worry thoughtless human, I got you.
On the way from the park to the wildlife center we happened upon a Cliff Dwelling museum and Brian decided to stop – this was a great decision. THEY LET YOU PLAY IN THE CLIFF DWELLINGS. It was cool.
Finally we made it to the Wildlife Center and it was ahhhh-mazing. I loved the wolves and would have happily gotten in the cage to play with them, if it weren’t so darn expensive to do so. They’re such smart, social, beautiful creatures and it saddens me to know that we’ve hunted them nearly to extinction. We learned that there are a few programs working to rebuild wolf populations in various parts of the US butttt they’re often not well received by the public.
This week also marks our halfway point in the produce season. While I’m rather sick of certain things, I’m also so grateful for the summer bounty and I’m excited for all the veggies to come.