Tag: strawberries


We inventoried the refrigerator tonight to see how well we’re keeping up with our CSA and Farmer’s Market produce. We’re making progress, but there’s stil a lot left! Next week, I’ll try to remember to take a picture of the fridge once it’s been filled.

We had broccoli parmesan fritters from Smitten Kitchen for dinner. I forgot to get a picture of them, but I assure you they’re delicious. We usually eat ours with parmesan garlic sauce from Buffalo Wild Wings, which  you can buy in bottles. It’s a bit of an odd combination, but the sauce adds a fun spice to the fritters.

We’re having the Roasted Fennel and Hazelnut Salad with Shallot Dressing from Veganomicon on Thursday, so we roasted a bulb of fennel this evening. It’s also a pleasant surprise (for me, at least) to cut into fennel and smell licorice. (Full disclosure: I have no idea how to cut fennel. Aaron did that–I just enjoyed the smell.)

Roasted Fennel Although we’ve had several salads, we still have mixed greens left; we tried to finish up the bag by making salads for lunch tomorrow. There’s probably one salad’s worth left. Oops. I’ve been enjoying the various fruits and vegetables we have available for dressing up a salad; tomorrow’s lunch has beets and strawberries, along with feta and goat cheese. This picture is a little bright with the flash, but it’s a prettier picture than the non-flash version, so we’re going to go with it.

Strawberry Salad

Delicious Strawberries and Swiss Chard

Our fridge is bursting with produce from our CSA delivery last week, and we’ve been enjoying trying new recipes to make use of the variety.

The first night, we made these spicy swiss chard chips. I apparently neglected to get an after photo, but here’s one from before. We’ve made kale chips in the past; while these weren’t quite the same, they were quite delicious.

Spicy swiss chard chips

The past few years, we’ve made strawberry rhubarb pie, purchasing either strawberries or rhubarb from the farmer’s market to supplement the other from our CSA. We missed the rhubarb delivery this year while we were in Door County, but there’s still rhubarb available from the market. However, these strawberries are so delicious that we’re just eating them raw instead.


Tonight, we tried one of the recipes I listed last week: wild rice gratin with kale, caramelized onions, and baby swiss, from Smitten Kitchen. My friend Allison introduced me to the Smitten Kitchen a few summers ago, and we’ve never been disappointed. We substituted swiss chard for the kale in this recipe. I’m sometimes skeptical of recipes with cooked greens, but there was nothing to be skeptical of in this recipe. This gratin was absolutely delicious, and I look forward to leftovers this week. The bread in the background is a ciabatta roll from Madison Sourdough.

Wild rice gratin