in this week’s box :
- Yukon potatoes
- green cabbage
- white onions
- red onions
- salad mix
- pint of maple syrup!
simple recipe I made using items in the box :
mango raspberry spinach smoothie : Mix 1 cup frozen mango, 1/2 cup frozen raspberries, and 1 cup water or dairy or non-dairy milk in a blender until smooth. Add 1 tablespoon maple syrup and 1 large handful spinach, and blend well. Add 1/3 rolled oats, if desired. Serves 1.
roasted beets & black beans over pasta : An adaptation. Follow this Golden Beet and Beet-Greens Salad with Yogurt, Mint and Dill recipe. While beets are roasting, prepare 1 box of pasta, and drain 1 small can of black beans. To serve, pour beet mixture and black beans over pasta, and top with yogurt sauce. Serves 4-6.
These shares just keep getting better! This one was the fullest yet, and that pint of maple syrup really topped the cake. Wow.
In the last share, Josh and I noticed that two of the garlic bulbs and one onion were a little rotten on the inside. I wrote an email to the farmer at Dog River Farm, who told me that since he was on vacation that week, someone else packed the boxes.
Well, customer service was tops in this case, because we got a box loaded with goodies. We got way more carrots and onions than we thought we would, and that unexpected maple syrup is waiting in the fridge for this weekend, when we’re going to try making homemade waffles for the first time. That share definitely made things right.
As for the tons of onions, I need some ideas! I have a vegan French onion soup recipe in an old cookbook that I’d like to try, but I’d love to hear more suggestions.
on another note :
I was one of three Vermont food bloggers featured in the local alternative newspaper, Seven Days, in an article called Vermont Food Writers Are Flocking to the Blogosphere. If you get a chance to read it, thanks!
Also, thanks to Seven Days food writer Corin Hirsch for contacting me about the piece. More and more I feel like Vermont is a place where great things can happen.