i spy with my little eye...

something gray!

one hot, sunny day i found kati cooling off in the mint. cutie.

eight thirty this morning i found myself engaged in an exciting game of i spy with the kiddies. again i spied something gray. a rock? no. the driveway? no. that house? no. the mailbox? no.

"I KNOW!" screamed the seven year-old, standing above me where i sat on the step. "your HAIR!!!"

HA! no, your shoes, but thanks for noticing!=)

for those of you here for the food, sorry the pictures are monotonous. our meals have been pretty repetitive but delicious nonetheless. i put the matchstick beets on everything. one of the little ones said to me today, "those again?" yup, and thank you for noticing. (these kids don't miss a thing!=)

zucchini pasta with hemp seeds and nutritional yeast // salad with chioggia beet, pumpkin seeds and raisins. the flowers are edible borage from the garden.

 similar salad with garden snap peas and a variation of carmella's house dressing with hemp seeds

 a flavorful mix of leftover herb cole slaw and beet and arugula salad

happy last day of spring! hard to believe summer is officially here!

xoxoxo

muth monday: organic csa week two

muth family farm's csa: green and savoy cabbage, green lettuce, green onions, curly kale, arugula, zucchini, parsley, and beautiful chioggia beets

while filling up my basket, i was so glad to see something non-green! chioggia beets are fun to work with because of their color and stripes, and they're delicious, cooked or raw! after a quick online search, i had a tasty salad recipe for the beets, parsley and arugula in this week's basket, served with zucchini "crab" cakes.

yesterday i picked one of our cabbages to make kimchi.

i've never made kimchi but have wanted to for years. the recipe didn't call for them but of course i had to add some striped beets! it needs to ferment a week or two before i can tell if that was a good idea.=)

with the savoy cabbage from week one i made herb cole slaw with caraway and dill seed.

the romaine from last week made raw veggie tacos with pineapple salsa...

and the two bunches of kale (plus some from the garden) made a big batch of cheesy kale chips.

our kitchen hasn't seen this much action in months!=)

muth monday: organic csa week one

everything that comes through the door must go through kati first. (and you thought the tsa was bad!=)

muth family farm's csa: blue-curled kale, fennel, bok choy, escarole, green onion, romaine and beautiful batavia lettuce, and savoy cabbage. (strawberries grown on the farm but not included.)

lately

last weekend we had my niece alaina for a sleepover. here we are before one of aunt krista's celebration dinners.

my sister krista graduated with honors from thomas jefferson university. she received a bachelor's degree in nursing. krista is so smart, sweet and incredibly funny. patients will be very lucky to have nurse krista taking care of them!=)

despite the crazy spring weather, most things are growing nicely in our garden. last month some volunteers sprouted what looked like zucchini, so i left them.

now they're producing round fruit - can anyone help me identify this mystery plant?

the mint is growing beautifully and adds such a nice fragrance to the garden. people say i'll rue the day i planted that spearmint because it can get out of control, but for now i love it!

we've been harvesting broccoli, peas, lettuce, collard and kale.

i'm thinking of making kale chips for the june 25th food swap. it's the one year anniversary of the south jersey food swap being held at one flew over farm in may's landing. should be a lot of fun!

today was garlic harvest time. this year we grew about fifty bulbs! i may also swap garlic, if it dries in time.

tomorrow marks the start of muth family farm's organic csa. can't wait to see what they have for us this season!

 miss kati says bye for meow!=)