I love the idea of CSA’s. I think they are a great way to support local farms, and get people to eat healthier. I would encourage anyone and everyone to sign up for them if you don’t already have great access to fresh vegetables all the time like we do (or maybe even if you do). Often times when I talk to friends about managing their CSA boxes I hear a lot of the same concerns. How do I use it all? What do I do with a kohlrabi? How do I prepare whole beets? What even is this thing?
…
Spring is here? As I type this it’s currently spitting bits of snow. It’s not supposed to amount to anything, but it still has me worried. This has been the longest winter ever for me, and I am so ready for it to be over. I can see chives and tulips popping up, so fingers crossed….
So much happened this month, and now it looks like spring might actually make an appearance. I was pretty upset about that little fake out the weather gave us at the end of last month. I’m pretty sure the whole family needs to get some more outside time.
I’m also super excited about all the projects that I have going on. I’m doing the 100 days project this year, with the intent of coming up with 100 dinner party menus. 100 hundred days is a long time to do something, so I chose something I’m kind of obsessed with, and that would be quick and easy to do. I may not get a full photo or recipe for each and every day (in fact there is no way I’m going to get a new recipe out every day), some menus might just be on a scrap of notepaper, but I’m cool with that. Follow my progress over on instagram.
Additionally, I started a project all about greens. It’s a collection of recipe ideas to help you use up all those greens that show up in your CSA boxes this time of year. You can catch all those ideas over on my insta-stories. Yeah, there is a lot of instagramming happening right now, but I kind of love it….
This recipe was originally published in 2012 as one of the first recipes to appear on Sweet Love & Ginger (then American Ginger Diaries, I think?). Since then it has remained a family favorite, and one of the only recipes that Chuck repeatedly asks for. I mean if he has to eat seafood it might as well have maple syrup on, it right? It’s the Vermonter in him I suppose….
I love St. Patrick’s day and in my book, there is no better way to celebrate it than to eat traditional Irish fare. This is a roundup of some of my favorite Irish recipes. Enjoy!
Corned Beef & Cabbage – Because no St. Patricks Day Recipe roundup is complete without it. This recipe includes Guinness which makes a rich and hearty sauce. Historically Irish people never really eat corned beef, but it’s definitely ingrained in the American tradition so I included it also.
…
