In search of healthy and fun meals to feed my family, with an eye toward sustainable living.

Here you'll find recipes & ramblings about keeping my family fed with what's available in Alaska between local produce, a little bit of wild harvest, and the modern grocery store.

Monday, March 23, 2009

Menu for a Mid-March Madness

This week, our CSA box from Glacier Valley Farms contained the following:
the Alaskan quadruplets: Yukon Gold potatoes, carrots, onions, cabbage
Organic produce from "outside": broccoli, celery, white mushrooms, collard greens, fennel, Fuji apples, navel oranges, d’Anjou pears
From Costco, we get Organic Spinach, avocados, sweet peppers, grapes.

Monday: Burritos w/ black beans, peppers, meat, avocados, salsa
Tuesday: Fried tilapia, leftover jambalaya, spinach salad
Wednesday: boys ate out, girls ate spinach raviolis, carrots and made juice(!)
Thursday: African Peanut Soup (*)
Friday: Flanks & greens (*)
Sunday: Bouillabaise with fish, tomatoes & fennel (*)

(!) Note: Boys ate in Anchorage, and Youngest and I picked up the CSA box. She had been wanting to make applejuice with our juicer (a remnant from when I lived in Colorado with a wonderful appletree in the backyard) -- and I relented. We had lots of fresh fruit in our box, and I let her juice the older apples in the fruit bowl together with some thawed out strawberries and blueberries from the freezer. It was truly delicious!

PS: I also love to make carrot juice, but that's not Youngest's favorite, and I'd rather use the carrots in other forms this week. Alaska carrots are incredibly sweet, and make a great raw snack.

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