Stay Curious.
Dig Deeper.
Nurture What Matters.
Be BoldHeart.
Enjoy Your Life.

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The BoldHeartMama desires to enjoy living out the choices that she’s made for herself and for her family. She is a relentless learner: curious, inquisitive, and open to the possibilities of her life and of the human condition. She understands that there isn't one right way—she asks questions that dig deeper to make sense of it all and to find her own path.

She pays attention to and nurtures whatever it is she really cares about, letting go of the rest (for now) knowing she can't do and be everything all at once. She embraces her imperfections in favor of "good enough"—her imperfect self, her imperfect home, her imperfect mothering, her imperfect desires—and she never stops evolving as a woman and mother. She is a BoldHeart, authentic and true to herself.

The BoldHeartMama knows there is only this one life and she's all in. She is present and engaged and making things happen. Her intuition is her guide. She seeks to be inspired and relies on her creativity and her resourcefulness to solve the big and little challenges that she and her family face together as they navigate their relationships and their world.

The BoldHeartMama is willing to take calculated risks to make her biggest dreams come true. She is living out her BoldHeart in the moment, making small moves and taking little steps that add up, and she's cultivating a good life for herself and her family in the process. Read More!

Wednesday, May 23, 2012

Berry CSA: week 4

I've been sick for the last week, so I haven't quite been able to keep up with blog posts and picture taking. I don't have a pretty image of this week's Berry CSA share but we still got 6 lbs of strawberries and 2 lbs of snap peas. Agriberry was offering pints of their first harvest of raspberries, so I grabbed four of those as well.

Last week was a fun week in the kitchen. We're back to eating mainly from the farmer's market, with grocery lists consisting primarily of those ingredients we need to make the dishes that I have planned for the week.  In addition to the berry csa goodies that we bake and cook, I may also continue to use this regular weekly post to share some of the other produce related dishes that make up our meals each week.

Among other fresh stuff we enjoyed:

Strawberry buttermilk muffins
Roscoe (and Merritt) approved
Gnocchi with peas and bacon
Strawberry soup and a strawberry muffin for lunch
Cream of Asparagus Soup
Collard Greens with Raisins and Almonds
Buttered Spring Peas
Salad Greens from the garden
Everyone loved the strawberry muffins--they were moist and dense, and filled with berries.  Paired with a protein like eggs or bacon they made a convenient breakfast, and they also made for easy snacks to pack up on the go or to carry outside in hand. You can't go wrong with tangy buttermilk and sweet in-season berries.

The gnocchi dish was a crowd pleaser as well.  I love the simplicity of one-pot dinners, with everything you need in just one place.  I couldn't find bacon at the farmer's market (anywhere!) and so we bought fat back, which is basically uncured and unsmoked pig fat. It's cheap and fatty delicious when chopped into little bits and seared in a hot skillet.  I subbed it for the bacon in the dish and it did the job just fine.

I've made chilled strawberry soup a few times in the past, mainly as a first course at brunch. All the recipes I've tried have had similar ingredients: strawberries, juice, and a dairy component.  If the idea seems a little weird then you should probably give it a try.  The kids thought it was a smoothie and at some point I just gave up and poured it into their cups. Andy and I thought it was refreshing and a nice compliment to heavier dinners.

1 cup apple juice
3/4 cup water
2/3 cup sugar (I probably used half this amount)
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Combine in a saucepan and bring to boil over medium heat. Remove from heat.
3 cups strawberries
1/4 cup water
Puree until smooth in blender. Pour into large bowl
2 cups plain yogurt ( I subbed one cup of the yogurt for whole milk)
1 teaspoon vanilla
Add to pureed strawberries with apple juice mixture. Cover and refrigerate until well chilled. Garnish with strawberries.

As for the cream of asparagus soup and the collard greens, the soup was very rich but I enjoyed the temperature twist and the collard greens were really good--although I think I'm the only one in the family who ventured to eat them.

Happy cooking!

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