Food Log for Thursday

Food Log No Responses »
Jun 302011
 
Breakfast
overnight oats in a peanut butter jar with apple, cinnamon, milk
Lunch
zucchini fritters with honey mustard sauce
Dinner
Chop It Salad Co for Mom's Night Out
whole wheat cobb salad wrap
berry smoothie
 Posted by at 9:15 PM

Geauga Family Farms June Field Night

Adventures with Nick and Sally, CSA 2 Responses »
Jun 292011
 

Last night, the kids and I attended the first field night of the season.  It was at the farm of Noah and Kathy Yutzy in Middlefield.  We had been to this farm last year, and we were happy to return again.

It took about 50 minutes from our house in Mayfield Heights to get out to the farm.  This included rush hour traffic through Mayfield and slowing down for the buggy traffic once we were in the Middlefield area.  The kids loved the ride, especially seeing the horse and buggies.

We went on several visits last year, but this one had the most people of any that I had been to.  I’m guessing that there were about 30 people there including kids, but I didn’t really think to count.

There was a GFF welcome sign a the end of the drive.  This made the farm very easy to spot.  Nick and Sally held hands as they walked to the barn where everyone was meeting.  Noah led us on an informative tour and it was fabulous to see the farm in action.

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We saw pigs and horses.

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We also saw the greenhouse and lots of healthy crops.

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This spiked wheel is a device for spacing the plants.  It puts holes in the plastic at a certain distance so the crops are evenly spaced.  This dog was the biggest hit with all of the kids.

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There was also a ton of mud.  I kept telling Nick that if he kept playing in it, he was going to fall and be covered in mud.  At least he didn’t mind posing for photos.  Mental note to self: bring extra clothes and shoes to the next field night.

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Here’s Nick as cleaned up as possible.  Sally chilled in the rocking chair.  That was great until she flipped it backwards.  Luckily, the chair and her were fine.

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At the conclusion of the tour, Kathy had refreshments out for everyone to enjoy.  There was also a table of items that people could buy.  I purchased the items pictured below.  I paid $9.75 total for 3 bunches of rhubarb ($6), 2 cousa squashes ($1) (a type of zucchini that is often served stuffed with meat and rice), and a loaf of fresh wheat bread ($2.75).  I had never had rhubarb before, so I am excited to try it out in a few recipes.  I was just looking for cousa squash this week since I ran across an article about it.  We love stuffed winter squash and I had never thought about stuffing any summer squash.  The bread is always delicious and my husband and kids really enjoy it when we have it in the house.  (I no longer partake since it’s not 100% whole wheat, but I know from past experience that it’s quite tasty.)  I wouldn’t usually buy extras on a Tuesday since we pick up on Tuesday and I hadn’t seen our share yet, but I was already on the lookout for 2 out of 3 of these items, so I splurged.

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Even though Nick and Sally are usually in bed by 7:30 PM, it’s totally worth a late night out with them for the farm visit experiences.  We can’t wait for July!

Food Log for Wednesday

Food Log No Responses »
Jun 292011
 

Yesterday and today weren’t the best food days, but I’m moving forward.  I was happy to be down another pound this week.  I’ll post my trainer workout tomorrow when I receive the written detail.  It was a great workout.

Breakfast
oats w/banana, apple, milk, cinnamon, peanut butter
Morning Snack
nuts
Lunch
salad
cheese
potato chips
Afternoon Snack
nuts
strawberry smoothie
Dinner
chicken, quinoa, lettuce, honey mustard, sunflower seeds and red pepper salad
applesauce
Late Snack
potato chips
 Posted by at 9:25 PM

Geauga Family Farms CSA–week 3

CSA 2 Responses »
Jun 282011
 

Today was the third pick up for Geauga Family Farms CSA.  Since it was also the first farm field night, my husband picked up our share for us and I took the kids to the farm.  I’ll have more on the farm visit tomorrow!

We had received our newsletter and knew we would be getting items like lettuce, strawberries, tomatoes, cherry tomatoes, green onions, zucchini, yellow squash, kohlrabi, carrots, radishes, peas, kale and pickling cucumbers.  Our actual items received vary depending on mother nature, which size share and which pick up day – so we always have an element of surprise.

Here’s what we received:

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Let’s take a closer look.

3 tomatoes, 1 container of strawberries

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2 small bunches of green onions (pictured together), container of cherry tomatoes

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2 heads of romaine lettuce, 1 head of red leaf lettuce

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2 yellow squash, 2 zucchini

 

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2 kohlrabi, small bunch of carrots

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bunch of radishes

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Here’s our plan of attack:

We’ll have more salads with the lettuce.  I’ll probably make squash fritters again with the onions and squash, since everyone liked them this week.  I just pickled some radishes, so I think these will go in salads and in our kohlrabi au gratin dish.  The carrots and cherry tomatoes will get eaten (with our without salads).  The strawberries will either get eaten at breakfast in the morning, or may make their way into a strawberry rhubarb dish.  I’m almost hesitant to say this is a pretty easy week.

Update on last week:

I ended up making kale pesto with the kale.  Most of the other items were used as planned.  I did freeze a few tomatoes, some garlic scapes and some onions for future use.

Food Log for Tuesday

Food Log No Responses »
Jun 282011
 
Breakfast
raw oats with banana, raisins, cinnamon, milk, peanut butter
Lunch
cheese, potato chips, salad, pasta (crappy lunch and felt it too)
Afternoon Snack
pumpkin muffin
Dinner
more oats on the road
 Posted by at 9:50 PM

Trainer Workout Solo

Exercise 2 Responses »
Jun 272011
 
I’ve decided that too many of my workouts without Chelsea are lazy and unplanned.  The goal of having a trainer is to learn many different exercises that I can do on my own.  Currently, I am working with Chelsea on Wednesday.  I’m going to start doing a repeat of the Wednesday workout on the weekend or Monday.  I’d like to fit it in on the weekend and leave Monday open for spin class, but I’m still a couple of weeks away from being able to spin.
I forgot my paper with a list of what Wednesday’s workout was, so I winged it.  Here is what I did:
eSpinner warm up – 20 minutes
jack-knife ABS – 10 on each side
core ball hold and crunch (3 ways) – 10 sets
regular crunch with knees in air – 30
biceps curl with 10 lb dumbbells – 2 sets of 12
triceps cable – 12 each at 60, 50, 40, 30, 20 pounds in a row
cable row in squat position – 15 at 40 lbs, second set of 15 at 30 lbs
squats – 20 (used the high step for a guide)
I also stretched well at the end of the workout.  I feel good that I remembered most of the exercises from Wednesday and I’m excited to have a better plan for the next few Mondays.  My knee is doing better, but it’s not 100% and I’m determined to keep it getting better, so I am continuing to increase my exercise – cautiously.
Next up: massage in the morning.  I had referred a member to the J back in November and this is my thank you reward.

Food Log for Monday

Food Log No Responses »
Jun 272011
 
Breakfast
raw oats with skim milk, apple, 1/2 banana, cinnamon, 1 T peanut butter, raisins
Morning Snack
handful of nuts
strawberry, banana, blueberry milkshake
Lunch
few triscuits
Camembert pasta w/spinach
1/2 chicken brat
Dinner
stir fry with shrooms, peppers, green onions, garlic scapes, yellow squash
filet
Late Snack
corn chips
frap beverage
 Posted by at 8:59 PM

Recipe: Summer Squash (like zucchini) Fritters

CSA, Recipe 2 Responses »
Jun 262011
 

I made this recipe today and served them with potato salad and chicken bratwursts.  It was a super easy and surprising light dish.  Since we’ll be getting lots of squash this summer, I think this dish will get made often.  I also plan to experiment with different  seasonings as we go.

Recipe: Summer Squash Fritters

Summary: As usual, all measurements are approximate.

Ingredients

  • 1 medium or 2 small summer squash (like zucchini)
  • 1/2 t salt
  • 1/4 t black pepper
  • 1/4 t Penzeys Ozark seasoning
  • 1 large egg
  • 1 green onion, chopped
  • 1/2 cup whole wheat flour
  • approximately 1/4 cup olive oil for frying

Instructions

  1. Peel and great squash.
  2. Sprinkle with salt and let sit for 5 minutes.
  3. Drain and/or squeeze out as much juice as possible.
  4. In a mixing bowl, lightly beat egg.
  5. Add squash, pepper, seasoning, green onion, and flour.
  6. Mix well.
  7. Heat 2 T of oil in a nonstick skillet on medium heat.
  8. Drop 2 T of batter at a time into skillet until the skillet is full (approx. 6 fritters).
  9. Gently flatten with a spatula.
  10. Cook 3-5 min on each side until golden in color.
  11. Drain on plate lined with paper towel.
  12. Continue until batter is used, adding more oil as necessary.

Quick notes

Ozark seasoning contains salt, pepper, garlic, thyme, sage, paprika, mustard, ancho, celery, cayenne, dill weed, dill seed, caraway, allspice, ginger, cardamom, bay leaf, mace, cassia, savory, cloves. Feel free to season to your taste. Serve with yogurt, sour cream, honey mustard or other sauces.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 3

 

 

 

Food Log for Sunday

Food Log No Responses »
Jun 262011
 
Breakfast
oats with apple, raisins, milk, cinnamon, peanut butter
Lunch
Camembert cheese sauce over pasta and spinach
Afternoon Snack
cheese slice
cheese puffs
Dinner
chicken brat (local)
honey mustard potato salad
zucchini fritters
Late Snack
home made "real" frap (coffee chocolate drink)
 Posted by at 8:51 PM

Recipe: Kale Pesto

CSA, Recipe No Responses »
Jun 252011
 

In one of my CSAs this week, we received kale.  I polled a few people and decided to make pesto.

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Recipe: Kale Pesto

Summary: As usual, the measurements are approximate. Feel free to adjust to your taste.

Ingredients

  • 1 bunch kale, chopped with stems removed (I used Red Russian Kale)
  • 3 garlic scapes, chopped
  • 3 green onions, chopped
  • 2T olive oil
  • 1/2 cup chopped pecans
  • 1/2 cup Parmesan-Reggiano cheese, grated
  • salt and pepper to taste

Instructions

  1. Prep and measure out all of the above ingredients.
  2. Add kale, scapes and green onion to food processor.
  3. Process until a paste starts to form.
  4. Add nuts.
  5. Add olive oil.
  6. Process until smooth and check for desired consistency. Product will thicken a little when the cheese is added. If product is not thin enough, add more oil or some water.
  7. Add cheese.
  8. Process until smooth.
  9. Salt and pepper to taste.

Quick notes

If you are freezing the pesto for later use, wait until you thaw before adding the cheese. Pesto can be made with most greens and nuts. The variations are limitless.  Serve over pasta or as a spread with crackers.

Preparation time: 10 minute(s)

 

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