tiffany's spot

I've been getting sacks of veggies each Wednesday. It's kind of crazy. This week the bag had green beans, corn on the cob, potatoes, beets, carrots, cucumbers, zucchini, cabbage, broccoli, cabbage, onions and green onions. It's a lot. I still have stuff from the past couple of weeks that I haven't gotten around to. Tonight I decided that I needed to take care of some of this. I really don't want to compost my mountains of veggies. Actually, we've been doing pretty well. Not much has been wasted. I had a tray and a half of ground beef in my fridges that I needed to do something with, so instead of bagging and freezing it I made spaghetti sauce. My spaghetti sauce: 4 onions 4.7 pounds of lean ground beef 1 red pepper 1 yellow pepper 4 celery stalks a big handful of carrots 2.5 zucchini numerous garlic cloves giant handful of green beans can of diced tomatoes 4 cans of Hunt's pasta sauce fresh basil oregano 3 bay leaves salt and pepper. You don't wan...

Ingredients 1 bunch kale 1 tablespoon olive oil 1 teaspoon seasoned salt Directions Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt. Bake until the edges brown but are not burnt, 10 to 15 minutes. I'm going to try this in the next couple of days - I'll let you know how it goes! Check HERE to see where I got the recipe, and read the reviews .

Steven and I signed up for shares in a farmer's garden this year. Each week the family (with the help of their seven children) harvests the huge gardens, separates the produce into x number of portions, and delivers them to neighboring towns. Each week we pick up our basket here in town and check out the bounty within. Last week's basket: There are lots of greens: - Romaine Lettuce - Curly Lettuce - Spinach - Swiss Chard - Kale There is also: - Rhubarb - Radishes - Onion Greens - Baby Dill - Thyme Tomorrow's basket: - romaine lettuce - butter crunch lettuce - Grand Rapids, curly leaf lettuce - spinach - swiss chard - kale - baby dill - green onions - thyme - rhubarb Mostly the same stuff, but judging from the pictures on their blog , there is more of it. As the summer progresses the baskets will change depending on what's in season and harvestable that week. The fun part of course, is trying to figure out what to do with stuff we have never cooked with or eaten befor...