Good morning. Here is what we are eating this week.
Kabocha, Butternut, Spaghetti or Acorn Squash
2 small haas avocado
Kale or chard
Here is a recipe from one of our members.
A favorite at my house lately is Thai Kabocha Soup. It is really easy to put together and I have even made it with peeled squash in a dutch oven on the stove when I didn’t have time to roast everything in the oven. I can’t decide if I like it better hot or cold, it has a wonderful velvety texture when it’s cold (even with lite coconut milk). http://www.cleaneatingmag.com/recipes/thai-kabocha-squash-soup/
Mediteranian Baked Sweet Potato
Farmer!. Your just kaleing me here!
Ha Ha. Well, most of us have gone through it before. That week old bunch of roughage just sitting there in the corner of the fridge. You again!!!!
First of all, get those leaf greens out of the fridge.
Here is how kale likes to roll. On the counter, arranged like a bouquet, in water, so she can stay hydrated and vital. But most of all, so that you can appreciate and be inspired by her every day. See, your CSA box is your food vitality kit. And your kale, or any bunch of greens for that matter, is your vitality kit within the vitality kit. Instead of struggling to find a way to cook up all this roughage so that it does not go to waste, Consider creating a daily habit of say, making a banana, almond milk smoothie with 1 or 2 kale leaves, avocado and cacao powder?
There are countless ways to get a leaf or two into your body on a daily basis. But having our food present, visible and living along with us is the best way to have it in our lives in a more enjoyable and productive way. It is in our lives already. Because we bring it into our lives. Maybe it is time to open up, share, honor and commune with her. Maybe it is time to really have her in our lives.