Monthly Archives: May 2012

CSA bag 3

One of the things I am loving about eating with the seasons, is just as you are starting to get sick of a certain thing other things start coming in. In this weeks bag we have radishes, broccoli, green onions, Red and yellow chard, spring greens and 2 kinds of lettuce. I love having the greens, but there are LOTS of them. So I take some to work and share with folks who like them. Also, I have given most of the radishes away, except this week I ate one. It wasn’t as “hot” as I thought it would be, most radishes I have had are hot. I think I might keep 2 next week.

Filed Under: CSA

Episode 33: What’s Most Important? Local, Organic, Non GMO, etc?

In this episode, Jodie and Boomer discuss food priorities. What’s most important? Is it buying local? Is it buying organic? Is it making sure everything is non-GMO? What about no spray? And the list goes on and on. Jodie talks about why eating with the seasons is most important to her.

Find out what’s in season

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An awesome dinner

I made a great dinner tonight, usually it’s only a good dinner or an alright dinner, but I really LOVED dinner tonight. I found the recipe here and was very happy with it.

I am fairly certain it’s the quality ingredients that makes the food so good. Today was a great day to be a locavore!

CSA bag 2

Doesn’t this look good?

With another lettuce recall in the news, I am happy to have gotten greens and lettuce in our CSA bag. I know listeria can be in anything grown in the ground but still I think I am safer with the local stuff. We also got more green onions and radishes. I am going to keep a few and see if I can’t fine a way to make them or add them to other stuff that makes it so I like them.

Episode 32: Why Aren’t Vegetables Manly?

In this episode Jodie and Boomer talk about a study that found most people consider meat to be more masculine than vegetables. While Jodie felt better after eating a mostly vegan diet, find out why they ultimately will always include meat in their diet.

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I was shocked when I went outside and there were beans.

I mean I planted beans, so I should have guessed that beans would grow, but not this quick. There are about 12 or so beans, not enough for a meal but enough to know we are on the right track.

CSA bag 1

You remember last year when I posted a picture of our CSA bags from Seven Springs, well it’s that time of year again. And I couldn’t be happier.

I know, not a HUGE haul, but it’s just the beginning. We got spring greens, two kinds of lettuce, bok choy, radishes and scallions. As you remember from last year, I am not a radish fan so I sent them home with my friend Vanessa to take to her mom. I have a few other takers if need be. I am mixing the greens with the lettuce and adding some spinach. Using the scallions for the dressing. I am putting the bok choy in the indian simmer sauce tonight.

It the start of things to come.

Filed Under: CSA

3am broth

Ever since reading about perpetual broth I have made a crock pot full of the stuff once a month. I love the flavor, it helps get every bit of value out of my chicken. What I do is save all the bones, either from when I cut up the bird for future meals or the bones after we’vd had roast chicken. What I love about it is how easy it is to make really good broth, other than putting it in the crock pot most of the work is done while you live your life for 4 to 7 days. Let it cook/simmer for how ever long you can stand it and boom it’s done…well almost.

As you know I am not a fan of buying a kitchen item for just one use. Thanks to Alton Brown I look at getting the most use out of my kitchen gadgets since I have too much stuff to begin with, why do I want more clutter. I could go out and buy a fat separator, and this task of getting to the broth and leaving the fat would be easy. But instead I use coffee filters and mesh strainer. It works, in small batches, but it is time consuming.

So this morning, at 3 am insomnia came calling and I thought this is the perfect time to get the broth done. If I try to tell people about this ritual, which usually does hit me in the middle of the night, they would point out that Kroger has a sale on broth or ask why would I want to make it. I would go into detail about the rich flavor, how I control the sodium content, explain that I like to get every last little bit of nutrition from the food we buy and it would still fall on deaf ears because you can just buy it at the store, how convenient.

The thing is I don’t just want salty water. This broth will turn into one of two things, chicken soup or chicken gravy. Either way, it’s going to add so much flavor that salt will not be required for it to taste good.