Saturday, March 26, 2011

This Weeks Box March 26 2011

EEEEEEKKK!!!
This is the first rattlesnake of the season. This image was actually taken three weeks ago. We are vigilante about keeping them away from the common areas at the ranch so that the areas are safe for the children and the pets, but down on the roads near the wild land,They have right of way. Please drive cautiously.


I took some pictures of the new garden but they all came out sideways. Instead of straining your necks, I will just take some more and put them in next weeks post. It is really coming along though.
Most of the rows are in as well as the irrigation. One third is already planted. It is such a relief knowing that there will be enough space this season.


Here is what is in the box:
mizuna "chinese mustard greens"
sapote
tangerine
lettuce
snow peas
spinach
grapefruit
avocados "the light green long necks are zutano, the fatter dark green ones are bacon"
mandarins
carrots
tangelo
lavender
cilantro
pride of madera " big beautiful purple flower to put in a vase"

Mizuna with chicken recipe


















Carrot Spinach Soup Recipe
  • 1/4 cup healthy oil
  • 1 medium onion, chopped
  • 2 to 3 garlic cloves, chopped
  • 3 to 4 medium carrots, chopped
  • 1 cup fresh cilantro
  • 1/2 cup parboiled rice (I use Uncle Ben's)

  • 2 teaspoons dried parsley
  • salt and pepper
  • 2 (32 oz.) cartons of vegetable broth or chicken broth
  • 1 (10 oz.) package of frozen spinach, thawed
  • 1 (15 oz.) can chick peas/Garbanzo beans

Prep all the ingredients first before cooking. It will really take the stress out and you'll enjoy building the soup more.

Start by heating the oil in a large soup pot over medium to medium high heat. Add onions, garlic, carrots, 3/4 teaspoon salt to help the vegetables release their water. Stir occasionally so vegetables don't burn. Cook until you can press a fork into the carrots, but they're not soft, maybe 8 to 10 minutes.

Next comes the rice, cilantro and parsley in the pot. Stir until rice is lightly toasted. Add in broth, spinach and chick peas, stir well. Bring the broth up to a boil, cover and lower heat to a slow simmer (low). Cook until rice is tender, 20 minutes. Remove from heat. Taste test it for additional salt and pepper, go 1/4 teaspoons at a time.

Divide soup into 1 cup servings. (Ziploc Twist'n Loc 1 cup storage containers are great for this task and TRULY leak proof.)

Store soups in the freezer for quick chilling, then move 2 or 3 containers to the refrigerator. When you know you want soup for lunch the next day, transfer a soup container from the freezer to the frig.

Make sure to pack a few of your favorite crackers, a napkin and spooon! Oh! and stick a note on your purse or on the door you use to go out, saying "DON'T FORGET YOUR SOUP!"


2 comments:

  1. Couldnt agree more with that, very attractive article

    clomid

    ReplyDelete