Thursday, April 30, 2015

What's In Our CSA Box - Week 1

Too busy to garden this summer, we decided to purchase a membership in Swartz's Locally Grown Produce CSA (Community Supported Agriculture). Each week we get a box of fresh, locally grown, chemical-free vegetables with options for eggs, honey and flowers. Yesterday we picked up our first box.

 We received an assortment of gourmet salad mix, spinach, kale, arugula, radishes, salad turnips and a dozen eggs. The greens were double washed and spun dry.










 For supper we made a fresh salad using the salad mix, spinach and radishes.



 We had forgotten how much better fresh-from-the-garden greens taste. Friend Susie gave us some raspberry balsamic vinegar and it was perfect on the salad.



We have plans to make kale chips, a vegetable quiche, and a strawberry and spinach salad. We are looking forward to finding and trying new recipes. It will be a fun, exciting as well as healthy garden season on Quincy Street!


Thursday, April 23, 2015

Favorite Recipes: Lemon Chicken Orzo Soup

We recently made Sarah's Lemon Chicken Orzo Soup and liked it very much. With its lemon flavor, it was perfect on a cool spring day. Thanks, Sarah!




Combine broth, lemon juice, carrots, onions, soup base and pepper in a soup pot. Bring to a boil and simmer for 20 minutes. Add salt if needed.


Make roux of butter and flour until lightly browned.


Slowly add to soup mixture. Stir or whisk well.


Add orzo and chicken. Simmer for 10 minutes, stirring frequently.


In small bowl, beat egg yolks and temper with a bit of soup.


Gradually add egg yolk mixture to soup, stirring constantly. Let soup heat through.





Lemon Chicken Orzo Soup

8 c. chicken broth
1/2 c. fresh lemon juice (more if you like)
1/2 c. shredded carrots
2 T. dried onions
1 1/2 T. chicken soup base
1/2 t. ground white pepper
2 T. butter
2 T. flour
1 c. uncooked orzo pasta
1 c. cooked chicken (cut in little chunks)
3 whole egg yolks

--In soup pot, combine broth, lemon juice, carrots, onions, soup base and pepper
--Bring to boil, simmer for 20 min. Add salt if needed
--Make roux of butter and flour until lightly browned. Slowly add to soup mixture--stir/whisk well
--Add orzo and chicken. Simmer for 10 min, stirring frequently
--In small bowl, beat egg yolks until lightened in color, then temper with a bit of soup.
--Gradually add egg yolk mixture to soup, stirring constantly
--Let soup heat through

Enjoy!!


Monday, April 20, 2015

What's Blooming on Quincy Street

It's finally springtime on Quincy Street! 

The forsythia bloomed brighter than ever this year.


It's great to bring the blooms inside.


A friend gave us her extra grape hyacinths and they survived the transplant well.


The daffodils looked good this year also.














An early blooming Japanese iris


The flowering almond gets better every year.


A friend gave us this flowering crabapple tree several years ago. 


This year it really showed off!





Our dogwood is getting old and doesn't bloom like it used to.





There is nothing that makes your house smell better than fresh lilacs.





This is the second spring for the wisteria on our arbor and the first year it has bloomed.


The bees like it as much as we do.





We overwintered some geraniums in the greenhouse and they are waiting for warmer weather.


Our Japanese maple had babies and we saved a few.


The turtles enjoying the sun on a warm spring day.

More blooms to come!




Wednesday, April 15, 2015

Favorite Recipes: Black Bean Mole and Coconut Couscous

Our good friend and walking buddy, Susie, gave us her Black Bean Mole and Coconut Couscous recipe. It was a snap to make and very tasty. We'll be making this again and again.Thanks, Susie!




Cook couscous as directed on box


Stir coconut in a small skillet over low heat 6-8 minutes till golden brown


Stir in toasted coconut


Add cinnamon


Cover and keep warm


Heat oil in medium saucepan till hot, add garlic and cook 1 minute


Stir in salsa, chili powder, cumin and cinnamon


Add black beans


Reduce heat, simmer 5 minutes




Black Bean Mole and Coconut Couscous

Mole:
1 TBSP olive oil
2 tsp minced garlic
2 (15 oz) cans black beans, drained
1 (16 oz) jar mild salsa (2 cups)
1 tsp chili powder
1/2 tsp cumin
1/4 tsp cinnamon

Heat oil in medium saucepan till hot, add garlic and cook 1 minute. Stir in remaining mole ingredients. Reduce heat, simmer 5 minutes.

Couscous:
1 cup uncooked couscous
1/2 cup coconut, toasted (to toast place in a small skillet and stir over low heat 6-8 minutes till golden brown)
1/2 tsp cinnamon

Cook couscous as directed on box. Stir in toasted coconut and cinnamon. Cover and keep warm.

To serve, fluff couscous with fork, spoon onto serving platter. Spoon mole mixture over couscous and add toppings.

Toppings: Shredded Colby-Monterrey Jack blend, sour cream, thinly sliced green onions, chopped tomato pieces. (Chuck added a little cocoa to his.)



Sunday, April 12, 2015

Easter weekend

We had a great Easter dinner at Joan's house with family and friends. We were so intent on eating that we forgot to take photos. Nevertheless, the meal was delicious and the company wonderful. Thanks, Joan, for hosting all of us!

 After dinner, we decided to take a drive to the Basehor farm and hike to the woods at the east end.


 We were greeted by wild turkeys.








The sandrock cave








A young May apple


 A thorny black locust, not a tree for climbing!


On the way back to KC, we passed several semi trucks transporting the Budweiser Clydesdales. 
We didn't realize until the next day they were headed for the KC Royals Opening Day ceremonies. 
(By the way, don't you love those Royals!)


 Here's a photo we found on the internet of the Clydesdales at the Kauffman Stadium.


 Joan's good friend, Christy, gave us two jars of jelly that she made. Wow, were these jellies delicious. Thanks, Christy!