My archives might be a little outdated especially the older blogs. My links above are all new and current.

I have only positive things to say about Permission to Mother, an autobiographical account of a thoughtful mother and clinician who courageously writes from her heart, soul, brain, and personal experience; who is open to change in her views and opinions and is not guided by the safety of rules of any group or the status quo; she is guided by love and openness to the experiences life brings her and her family. Her process benefits her and those around her and those who read her words. And to add to that, the writing style and story telling ability here make it a very enjoyable read speckled with both the humor and seriousness of life. ~Laura Keegan RN FNP, author of Breastfeeding with Comfort and Joy

Readers enjoy your feedback and Reviews (82!) on amazon. Kindle Version Available!

Please Join me on Facebook at Punger Family Medicine.

Saturday, December 13, 2008

Winter Vegetable Medley

I don't mean to be repetitive with these list, but it helps me to do this. It helps me keep track of what's not used up and I can keep some quick links to recipes and ideas I find. It reminds me of the variety of food I am using. I rarely have to toss anything. Next pick-up I won't be able to get my share and I have a sub. I will miss my produce very much. I am kind of sad about it. I'm thinking I could probably easily go through 2 shares. I might have to try that once.

This is what I am doing with this weeks stuff. Much of this will be used raw. (Fresh fruit and veggies, sprouted, smoothies, juice, marinated, and dehydrated are all considered Raw). I love trying these new things. With so much sprouting (almonds and alfalfa and more) I do feel like I have more energy and I can tell a subtle difference after a cooked meal. I am having Raw at every meal. My kids (David and Scott) had alfalfa sprouts today on sprouted hummus and they liked it... well, they ate it, pretty cool.

red beet- not sure yet, might juice
cucumber-marinated with balsamic and EVO, s&p and fresh dill from my patio garden(!)
carrots - I use carrots in lots of ways like salads and juicing. I'm going to do this again: Carrot w/Ginger Dressing Thanks Lauren for sharing it.
colossal garlic - I minced garlic into anything I can
green leaf lettuce -salads
rainbow chard- going in smoothies, a quarter of a lemon rind neutralizes the bitterness of greens
yellow squash - Sprouted almond pate
green pepper - I gave 3 of 4 to Lauren. John said he'd like one sauteed with onion.
assorted winter squash- I picked spaghetti squash and I it as soon as I got home with tomato sauce and pesto I had left from previous days.
rutabaga- Is this the same as turnips? Not sure yet what I'll do.
Florida avocado - Mine ripened in a bag with banana just like Gerrie said and I am ready to make guacamole
granny smith apple- Snacks, smoothies, I'll probably juice some apples and pears
anjou pear
banana - Some of these will go in my new dehydrator along with spouted almonds and other treats.

Fruit share folks:
satsuma mandarin- oranges are a favorite snack of the boys
blackberry-I forgot these are berries and not cell phones. :/
pineapple- cooked on chicken with our own teriyaki sauce (I used the recipe from GSG e-book teriyaki almonds.) I put my pineapple tops in to the ground. Jensen Beach (not to far away)is the pineapple capital. Someday I know I'll be eating my own homegrown pineapple. :)

A case of apples by special order


fitncrafty said...

Yummy..... I all sounds so good!!!

After the last few days of no power.. no smoothies... no nothing.. I can' wait to have a smoothie this morning..

Linda at Lime in the Coconut! said...

Oh what a bounty of color and goodness! YUM is right!!

Adding your blog to mine, Denise!!

Mama K said...

Rutabagas are sort of like turnips, but not the same. The only recipe I know of for them is pasties (short a, that's important). Pasties are a northern Michigan thing here - mostly in the Upper Peninsula, reputedly brought over by people who came from Scandinavian countries to work in the mines years ago. Basically, you take a circle of pie crust and fill it with cooked meat (I use ground beef), onions, carrots, potatoes, and rutabaga, all chopped pretty small.(1/2 inch pieces or so) Salt and pepper to taste. Fold the circle of pastry over onto the fulling and seal the edge. pierce like you would for a pie. Bake on a cookie sheet till lightly brown. I love these, don't get them very often. Traditionally served plain or with ketchup. The story goes that the men would take these fresh and hot in their pockets to the mines and the pasties would help keep the men warm while they worked (The UP has very COLD winters!) Then come lunchtime they got out their food, which they'd heat on shovels over the fire. This is a hearty, homey meal, but miles away from fresh and low fat like we prefer to eat these days. So there you have everything I know about rutabagas.

The Cooking Lady said...

If you want a nearly fat-free banana bread recipe, come take a look and trust me you will love it. I added a half a stick of butter to my recipe, but the original was with no fat what-so-ever and was just luscious!

Tammie said...

I love that you post about the suff in your share and how you use it! Many wonderful ideas! Thanks a bunch!

pearly1979 said...
This comment has been removed by the author.
Related Posts Widget for Blogs by LinkWithin
There was an error in this gadget