Did you know that pot belly pigs like collard greens? It’s true. This week was the final week for the CSA from Strites’ Orchard. I received apples, Brussels sprouts, spinach, potatoes, onions, and collard greens. My co-worker did not want anything because she is a bum (just kidding!), so I took the spinach and the collard greens to a place where I volunteer that has two pot belly pigs. The pigs were very thankful for the greens.
Speaking of being thankful, we had a potluck at work this week to celebrate Thanksgiving. Other co-workers brought desserts, so I decided to go with a vegetable dish.
Brussels sprouts are interesting to prepare when they are still on the stalk. All it takes is a little pressure and they snap right off. I cut off the thick part from the stem and cut them in half. Some of the outer leaves fell off when I was cutting them, so I just threw them away. This recipe is a great starter recipe for a person who is not a fan of Brussels sprouts since there is a lot of flavor from the other ingredients.
Brussels Sprouts with Lemon, Garlic, and Parmesan
- 1 lb Brussels sprouts, cut in half
- 2 Tbsp olive oil
- 1 lemon, zested and juiced
- 4 cloves garlic, minced
- ½ cup Parmesan
- Preheat oven to 375 and grease a baking sheet.
- Mix olive oil, lemon zest, lemon juice, and garlic. Toss with Brussels sprouts.
- Spread the Brussels sprouts on the baking sheet and top with the Parmesan. Bake 35-40 minutes, stirring once in the middle. Serve warm.
I think I have found the perfect combination: oats, honey, and Squirrelly Tail nut butter. The best thing about this recipe besides the taste is that it uses 100% local ingredients. The honey is from Strites’ Orchard, the oats come from Kauffman’s Fruit Farm, and the nut butter is from Blind Spot Nut Butters which is in York, PA.
I made this recipe in the most messy way possible and I am sure there is an easier and less messy way to make it, but then it would not be as fun to make. I measured the honey and nut butter in a large liquid measuring cup and microwaved it until it was melted. The nut butter will not melt as creamy as traditional peanut butter, but this is definitely okay! I then poured the oats into a bowl, all over the stove, and even on the floor. Once I had measured them properly, I poured the oats into the dish and then mixed in the nut butter and honey mixture. The oats did not mix with a spoon very well so I used my hands until it was well blended. Then I pushed the mixture evenly in the dish.
It must be refrigerated to set and the wait is well worth it!
Nut Butter Oat Bars
- 1 12 oz jar Squirrelly Tail Nut Butter
- ½ cup honey
- 3 cups oats
- Mix the nut butter and honey and microwave at 30 second intervals until melted. Stir well.
- Measure out the oats and mix them with nut butter and honey mixture.
- Press the mixture into an 8×8 dish and refrigerate until set.
This leek and potato tart is a savory dish that can be served for brunch or as an appetizer before dinner. Enjoy this vegetarian dish warm. If you have leftovers, cut them in slices, wrap them in aluminum foil, and freeze for an easy portioned breakfast.
When cooking with leeks, use only the white and pale green parts. Discard the dark green tops. I used a mandolin to slice the potatoes and then I quartered them. Cutting them smaller helps to soften them up quicker when baking.
I wanted to mix the parsley in with the milk, egg, and cheese, but I completely forgot about it until right as I put the tart in the oven, so I just sprinkled it on top. It still turned out very good.
Leek and Potato Tart
- 1 prebaked pie crust
- 2 leeks, sliced
- 2 sm-med potatoes, sliced (about 1 cup)
- 2 cloves garlic, minced
- ½ onion, diced
- 2 Tbsp olive oil
- ½ cup grated Swiss cheese
- ½ cup milk
- 1 egg
- 1 tsp parsley
- Preheat oven to 375. Saute leeks, potatoes, garlic and onion in olive oil for about 5 minutes.
- Mix the cheese, milk, and egg.
- Pour the potato mixture in the pie crust. Pour the milk mixture on top. Sprinkle with parsley. Bake 35-40 minutes.
This week was week 25 for the CSA. There is only one week left. This week I received apples, swiss chard, potatoes, an eggplant, leeks, and peppers.
I will have the recipe I made with this week’s CSA posted on Saturday because I am out of just about everything I need and am waiting on my delivery from Apple Valley Creamery.
The pumpkin pie I made this week is both dairy free and gluten free. It is not so much focused on local ingredients because it was a request from my neighbor. She has rheumatoid arthritis and eating dairy or gluten aggravates her symptoms.
The pumpkin pie was very easy to make and while it is gluten and dairy free, my neighbor told me it still tasted delicious. If you need a pie for the upcoming holidays and have relatives with dietary restrictions, try a pie made with coconut ingredients in place of conventional dairy and flour. Even your gluten and dairy enjoying family members will like it.
I did not want to mess up the pie crust so I used this recipe from Coconut Mama. It is a simple recipe and obviously I used coconut oil instead of butter to keep it dairy free.
So, this recipe didn’t quite turn out the way I expected. I did burn the crust and I accidentally added too much coconut milk, but my neighbor enjoyed it. I will have to make it again so that it turns out properly and then I may post the recipe.
I do not think I have ever eaten mashed turnips, let alone any type of turnip. Turnips are root vegetables that are very nutritious. When I researched recipes using turnips, I found that the turnips were used very similar to potatoes. Turnips have fewer carbohydrates and calories than potatoes, however. Mashed turnips seemed like an easy way for me to start using the vegetable. I added bacon, garlic, and shallots to make the recipe tastier. I was worried the recipe might turn out bitter because of the rooty taste from the turnip, but I was happily surprised that there was no bitterness whatsoever. I do recommend salt to season the turnips which I omitted in this recipe.
I only received three turnips in the CSA this week and it was a good amount to start, but this recipe can easily be doubled or tripled if you want to serve it at Thanksgiving (hint hint). Serve this at a family meal in place of mashed potatoes and it’s sure to be a hit!
- 3 turnips, peeled and diced
- 2 cloves garlic, minced
- 2 Tbsp butter
- 2 Tbsp milk
- 4 slices bacon
- 2 shallots, diced
- Place peeled and diced turnips in a pot and cover with water. Bring to a boil. Reduce heat to medium and cook for 15 minutes. Drain and mash.
- While the turnips are cooking, cook the bacon over medium heat until crispy. Remove bacon from the pan and set aside.
- Reduce the bacon grease in the pan to about a tablespoon and add the garlic and shallots. Cook on medium-low heat until soft and slightly crispy if desired. Add the butter and milk and stir. Stir the bacon back in.
- Add the bacon mixture to the mashed turnips and stir. Enjoy!
This was week 24 for the CSA at Strites’ Orchard. I received apples, apple cider, broccoli, shallots, turnips, and peppers.
Apples are one thing Strites’ does best. They grow many different varieties from July to November. If you are looking for a good apple, visit Strites’.
Because I keep receiving apples in my CSA, I decided to make another variety of apple crisp. Please check out the recipe for my first clean eating Apple Crisp.
The apple crisp below uses a paleo nut butter from Blindspot Nut Butters. If you are not local, you can still visit them and order online!
My co-workers give this recipe full approval. One co-worker even recommended drizzling maple syrup on top of the crisp and I fully support this. Serve it warm with some vanilla ice cream and enjoy!
Nut Butter Apple Crisp
- 3 large Rome apples, sliced
- 2-3 Tbsp maple syrup
- 1 Tbsp lemon juice
- 1 Tbsp cinnamon
- 1 cup Daisy flour
- ¾ cup oats
- 3-4 Tbsp coconut oil, melted
- 3 Tbsp maple syrup
- ½ cup Squirrelly Tail Nut Butter
- Preheat oven to 350 and spray a baking dish with non-stick cooking spray.
- Toss the apples with the syrup, lemon juice, and cinnamon. Layer the apples in the baking dish.
- Whisk the flour and oats. Stir in the coconut oil, maple syrup, and nut butter. Crumble on top of the apples and bake 35-40 minutes.