Getting a box of veggies from the farm every two weeks has been a real challenge for me. After thinking about it, I have figured out why it has been so difficult for me. I stink at cooking.
I’ve always been a better baker than a chef. Going gluten free after eating a year of school lunch threw that out the window. Only just this summer have I been trying to bake gluten free for the first time and it’s going ok. However, I tried to make zucchini bread this weekend (one of my favorite things to bake prior to being gluten free). Weirdly, one of the loaves just didn’t set. Thankfully my husband said it tasted great, but he was probably just being nice.
I can put a basic meal together. I just focus on serving the basics: a meat, a grain, and a veggie. Fancy techniques are not employed with my two-year-old hanging around. Now with the new veggies and herbs from the CSA box, my skills are getting put to the test. For example, we got a ton of cucumber. More than we can eat in two weeks. I tweeted that I didn’t know what to do with all my cucumbers. People responded that I should pickle them or make gazpacho. Pickling seems like such a lot of work with all the equipment (even the refrigerator version) and when I mentioned the word “gazpacho” to my husband, he grimaced and said, “I like my soups hot.”
But I did find a use for the cucumber today. I sliced them and put them into a pita with smoked salmon and lettuce. Yum! (One of you asked about the pitas I use. I make a pilgrimage to buy them at a gluten free bakery.)
My son’s lunches
Black bean and chicken quesadilla with goat cheese, sliced apples, corn on the cob (seasonal) and a strawberry muffin (strawberries from the farm).
The quesadillas were made by my mom over the weekend. They were terrific. I got a note from the day care that “corn on the cob” is a choking hazard. I’m perplexed by that. They serve corn at the day care, but eating it off a cob makes it dangerous? Can anyone comment on that? Day care menu: Cheese ravioli, wheat bread, diced carrots, fresh oranges, and two snacks of an apple muffin and a cherry Italian ice
Blueberry pancake with syrup; egg in broccoli slaw with peapods; applesauce; kiwi; roasted carrots, onions and mini-potatoes (from the CSA); chewy bar
I got nothing to say about that lunch. Day care menu: Pasta with meat sauce, sliced provolone, corn or creamed corn, fresh bananas and two snacks of mandarin oranges and pumpkin bread
Quinoa and broccoli (from the CSA); gf fish sticks (pollock – certified sustainable); rice rackers and hummus; yogurt with strawberries
I relented and sent along fish sticks since the other kids were getting them. As a mom you pick your battles and I know that the kid likes fish sticks. At least he got some quinoa in there. Day care menu: Battered cod, rice, green beans, crushed pineapple and two snacks of hummus and crackers and yogurt