Archive for March, 2012

Early Spring Crop Share Week 1 Report

The spring crop-share is here! We have been waiting for this all winter and were so excited to pick up our first box. I am expecting a nice variety of heartier veggies as well as some more warm-weather types that are just cropping up.  When we first started the crop-share I believe we received a bushel amount and this time we opted for the Peck size like we did in Winter – that was a much more manageable amount for our family of 2 (3.5 if you include the dog and his appetite). I am excited for trying out some more new recipes and incorporating fresh spring veggies into our weekly routines!

What we received to start the ‘Early Spring-Share’:

– Sweet Potatoes
– Sweet Vidalia Green Onions (Chives w/bulbs)
– Spinach
– Tomato
– Green Peppers
– Zucchini
– Yellow Squash

Upcoming Meals:

I was so thrilled to see the tomato perched at the top of my box – how I have missed good, fresh tomatoes this winter! We needed a quick dinner on Friday before heading away for the weekend so we used the spinach, tomato and green peppers to whip up some sides for tacos!

I’ve used chives but never have I ever seen a chive with a small onion bulb still on – which is intriguing! I plan to check out some recipes and see how much of that I can fully use and hopefully get something delicious put together with it! The other ingredients are pretty standard in my recipe archives so if the weather holds up I may just use the squash and zucchini in a boring fashion: Grilled on the BBQ! It would be a lovely way to celebrate the warm temperatures, in my opinion.

Pretty easy week for us to get involved, these were some good staples to get us back into the swing of crop-sharing. I hope to find some inventive recipes for the ingredients we use more frequently, I will absolutely keep y’all posted if I do! Until next week – bon appetite!


Pickled Jalepeños

My husband is a spicy pepper freak – he just loves them! I like my spice level to be muuuuch lower but he doesn’t and this is how we embark on these various pepper adventures. After our last pickling trial that came out so-so we thought it would be fun to try pickling peppers, and so Greg chose the Jalepeño as the first to work with. It went really well – here is what he did:


3 large sliced jalapeno peppers
1/2 cup vinegar
1/2 cup water
2 bay leaves
1.5 tsp of minced garlic
1 tbsp coarse sea salt
1 tsp peppercorns
1 tsp sugar
1 tsp crushed red pepper (optional)


Pack the sliced jalapeños in a small – medium glass jar. In a saucepan, add the rest of the ingredients and simmer for about 5 minutes. Pour the hot pickling liquid over the jalapeños and let it rest for a few hours on the counter/tabletop. Shake it up a little so that the solid ingredients are evenly distributed.

For a crunchy bite, you can start nibbling on them within a few hours. For softer texture, let this sit for 4-5 days. Keep refrigerated for up to two months.

The Result:

Greg really liked them. I haven’t given them a try, yet, but he swears that much of the heat has worn off during their soak in the pickling liquid. Keep in mind that the process described above is not canning, so you cannot be preserving them with the above method for more than the refrigerated shelf life we mention. Overall it seemed liked pickled peppers were a hit – they have been added to many dinners and sandwiches since we made them last weekend. I’m sure we will be doing this again!

My new Cropshare is almost here!

Writing in the winter was harder than I imagined. Our kitchen was bursting with cookies and other baked delights and then our standard household staples. That adventurous spirit I had for the kitchen vanished once the colder temperatures sent in. We just didn’t pull off the adventure like we had planned to. I apologize for the lack of posts I have put up here the past few months!

Fret no more though – I just received word that the Early Spring Cropshare is ready and I get my first basket on Friday – woo hoo! We are beyond excited to get back into the swing of our crop-sharing and recipe taste-testing! Our Cropshare has gotten a bit more green in the months since we last participated, which is awesome! Previously we would receive our crop inclusion lists and sample recipes in a print-out, but now they have set up their own blog to let us know about this. You can follow our crop-share with all of their recipes, not just the ones I try out – on their blog at:

With all of that being said, we have a new dog, new flowers blooming and a new crop-share season on the way – life couldn’t be better! Look forward to writing you all on Saturday!


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