at home with ann

You've heard me go on and on about how much I love our CSA from Tangerini's Farm .  This is our third year participating.  The first year I was pregnant and got bigger and bigger by the week until it got to the point in late October when I couldn't comfortably bend over to pick vegetables in the fields.  Last year Colin was 5-9 months old.  I'd carry him in the ergo or wheel his stroller out to the ends of the rows in the fields and wave every so often.  This year he runs all over the place, pointing out all the fans, of course, and visiting the animals.  When we pull in the driveway he starts saying, baby goat, baby goat, baby goat, mehhhh, mehhhh.  He has mustered the courage to pat them now, as long as they don't look at him. This CSA summer season started up a few weeks ago, and among our first batch of vegetables were kale and garlic scapes.  Jon made kale chips from half the bunch.  I said I wasn't hungry, didn't want any, and pro...

This is a nice twist on traditional hummus, and you know I usually can't get enough of the chickpeas.  Replacing the chickpeas with edamame and the traditional olive oil with sesame oil gives this an Asian flavor that pairs especially nicely with rice crackers.  I recommend the wasabi flavor if you like the spice.  The only part of this that I didn't like was peeling the skins off the edamame.  I know it gives the hummus a creamier texture, but it took a good 20 minutes during which time I was singing Disney tunes loudly to Colin in an attempt to keep him entertained and not chewing on the baseboards.  Next time I might just live dangerously and see what happens if I leave them on. Edamame Hummus recipe from Daily Garnish  Ingredients: 1 16 oz. bag frozen edamame 2 garlic scapes, roughly chopped (or one clove of garlic) 1/4 cup water (adjust as necessary) 3 Tablespoons lemon juice 2 Tablespoons tahini 2 Tablespoons sesame oil Salt Directions:...

I am so excited we are participating in the Community Supported Agriculture (CSA) with Tangerini's Farm again this year! Last year I loved getting all the vegetables every other week, picking the u-pick crops in the fields, trying new things, and enjoying locally grown, organic food at the peak of freshness.  I think we'll enjoy it even more this year now that I know what to expect in terms of variety and quantity.  Colin will be starting on solid foods before too long, especially since he spends mealtimes staring at me, smacking his gums,  and trying to grab everything.  I'm happy that we will be able to give him super healthy, organic vegetables.  In our first pickup we have: green leaf lettuce, broccoli rabe, bok choy, garlic scapes, scallions, sugar snap peas and radishes.  Aside from a lot of big salads, I'm planning a stir fry and made the white bean garlic scape dip below. White Bean and Garlic Scapes Dip recipe from Tangerini's Farm 1/3...