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.

Tuesday, February 16, 2010

Menu for mid-Feb

CSA boxes are full of good winter crops.
Last Wed: Alaskan onions, potatoes, carrots. From Outside: certified organic Fancy Fuji apples | certified organic large navel oranges | certified organic kumquats | certified organic romaine lettuce | certified organic Rainbow chard | certified organic sunchokes | certified organic broccoli, butternut squash.
This Wed: Alaskan beets, red or yellow onions , celery root, cabbage. From Outside: certified organic Asian pears | certified organic pummelo | certified organic Murcott mandarins | certified organic butter lettuce | certified organic green kale | certified organic living pea shoots | certified organic garlic.

When the boxes first arrive, we use the greens first -- so last week that meant a stir-fry and cajun greens (I actually bought extra greens at the grocery store)! And the fruit gets attacked as part of snacks and lunches, esp. by my youngest, the fruit-bat.

Sat: Cajun Flanks and Greens
Sun: Gumbo w/ jumbo prawns, roasted potatoes & Brussels sprouts, green salad
Mon: Grilled fish, roasted sunchokes and yams, rice, salad
Tues: squash soup, Bubble and Squeak, salad
Wed: Thai Soup w/ salmon, Thai noodles w/ pea shoots, carrots, etc
Thurs: Musselini Linguine (*), Roasted medley of root veggies: celery root, beets, carrots
Fri: eat out: pizza?

I also had to look up pummelo: it's a large citrus, ancestor of the grapefruit, and also called a pamplemousse, pomelo, Bali lemon, Limau besar, and shaddock. My little fruitbat should be happy!

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