in this week’s box :
- red potatoes
- gold beets
- red onions
- salad mix
- frozen blueberries
simple recipes I made using items in the box :
cheesy potatoes : Preheat oven to 400°F. Slice 8 red potatoes. Lay in baking dish and coat potatoes with 3 to 4 tablespoons olive oil. Cook until potatoes are done, but not brown. Take pan out of oven, cover potatoes with as much shredded cheddar cheese as desired, and place in oven for 5 to 10 more minutes, browning potatoes. Serve with ketchup, barbecue sauce, or hot sauce. Makes 2-3 servings.
blueberry banana smoothie : Mix 1 banana, 1 cup frozen blueberries, and 1 cup water or dairy or non-dairy milk in a blender. Makes 1 serving.
blueberry walnut oatmeal : Place 1/2 cup rolled oats, 1 cup water, 1/2 cup blueberries, 1/4 cup walnuts, and 1/4 teaspoon cinnamon in a small saucepan. Cook on low for 10 minutes, or until oatmeal is cooked. Add brown sugar, honey, or cinnamon to taste. Makes 1 serving.
I love blueberries! Especially in the depths of winter. There’s nothing like topping a bowl of oatmeal with local, organic berries, or eating them by the spoonful out of a mason jar. Super yummy. I hope we get those again before winter’s end. And it was another reminder that when we do the homesteading thing, we are definitely planting a bunch of blueberry bushes. That’s on my wish list.
I also didn’t get too creative this time around. We ate a few simple salads, some roasted potatoes and baked beets (the baked beets didn’t cook well at all – ugh), and that’s about it. Since my work schedule’s increased, I haven’t felt like cooking too much at the end of the day, so we’ve been keeping our meals even more basic than usual (think grain + vegetarian protein + vegetable). With the next share I’ll be sure to make a chili or soup again.